Exercise:

1, the vegetables I choose are celery (many people throw away the leaves after eating celery, which is really wasteful, but I didn't know that the nutrition in celery leaves is also extraordinary), carrot (its rich carotene is hydrolyzed into vitamin A by the human body, which is an important nutrition for adults and children, and it can also reduce cholesterol in the blood if you persist in eating it) and onion (sterilization, moistening intestines and lowering cholesterol). Wash all vegetables and cut them into cubes (peas don't need to be cut)

2. After the pan is hot, add olive oil, stir-fry diced carrots, stir-fry diced onions until soft, then add celery sticks and diced peas, season with a little salt and cooking wine, and finally add celery leaves and stir-fry them and take them out for later use.

3. Put a little olive oil in the wok, stir-fry the flour with low fire (I used about 20-30g of flour), stir-fry until fragrant, add broth (boiled with clear water and seafood powder instead of broth), stir-fry quickly, pour in fresh milk after boiling, filter out dough bumps after boiling, and then pour the soup back into the wok.

4. Now paste the freshly fried vegetables in the recipe processor with broth, the finer the better (unlike juicing, juicing will lose a lot of crude fiber substances, and the nutrition of vegetables will not be wasted at all).

5. Pour the vegetable paste into the thick milk soup and boil it together. Season with a little salt and pepper.

Reference/tangcaipu/zhiwulei/1177053978115755.html.

2. Western potato soup

This is a video. This is very suitable for the old lady.

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3. Western pumpkin soup

1, pumpkin 250g, onion 50g, carrot 80g.

2, put oil in the pot, first stir-fry the diced carrots.

3. Add diced pumpkin and yellow wine and stir-fry until the pumpkin is soft.

4. Add chopped green onion and garlic, saute until fragrant, and season with salt.

5. Mash the fried vegetables in a food processor.

6. Heat the oil in the pot, add 25g flour and stir-fry until fragrant.

7. Pour in broth (clear water or chicken essence without broth) and stir quickly.

8. Pour a bag of fresh milk and bring to a boil.

9. Filter out unmelted flour particles.

10, pour the filtered concentrated juice back into the pot.

1 1. Pour the pumpkin puree into the pot and boil it.

12, the cooked pumpkin soup can be seasoned with salt and chicken essence.

Reference/eat/wsfood/200712/29048 _ 3.html.

4. Western asparagus soup

The fresh asparagus stew soup was made into a western-style soup with strong flavor, which maintained its delicious and nutritious characteristics. Such delicious, nutritious and innovative soup will surely win everyone's applause when served on the table.

Raw materials:

500g asparagus and 200ml chicken soup.

Cream 50 ml egg yolk 1 tablet

Potato 1 salt 1 teaspoon (5g)

White pepper 1/2 teaspoons (3g)

Exercise:

1. Cut off the hard roots of asparagus and wash them.

2. Put 1 bowl (250ml) of clean water into the pot, bring to a boil with high fire, add the whole asparagus, cook for15min, and take it out.

3. Cut off the tender tip of the soft boiled asparagus and soak it in cold boiled water for later use. Cut the rest into 5 cm long pieces and put them in the pot.

4. Peel the potatoes, wash them, cut them into large pieces at will and put them in the pot. Add the broth to the water where asparagus is boiled, and simmer for 25 minutes.

5. Take the vegetables out of the soup with a colander (or filter the soup with a sieve) and put them into a blender to make a puree.

6. Break the egg yolk, add the whipped cream, mix it with the puree, stir it evenly, pour it into the soup and stir, add salt and white pepper, boil it again, and add the spare asparagus tip.

Tips:

1. After asparagus soup is put into a bowl or soup plate, pour some thick cream to improve the taste.

2. Pepper can be increased or decreased according to personal preference.

If you choose small potatoes, they will taste better.

5. French corn chowder

Recipe making: [Ingredients/Seasonings] 50 grams of cream, 50 grams of low-gluten flour, 1 liter of corn paste, 200 grams.

Salt, pepper, milk.

[production process]

(1) Heat the pan with low heat, then put the cream in the pan and heat it with waste heat until it melts, then add the flour and stir fry.

(2) The thick feeling of corn thick soup is the effect of frying with flour and cream.

(3) When the flour has been fried and tastes delicious, prepare to add the boiled broth.

(4) At this time, use an egg beater to stir quickly and evenly.

(5) Cook it slightly over medium heat until it is medium thick.

(6) Filter out the precipitated particles in the cream soup with a strainer, and the taste will be smoother.

(7) The filtered cream soup is seasoned with corn sauce and appropriate amount of salt and pepper.

(8) Add milk and mix well before taking the pot, which is a pot of fragrant corn thick soup.

6. Holy Emerald Spinach Juice Soup

[Ingredients/Seasoning] Two spinach, 1/4 onion, a little crispy red onion, a little white rice, a proper amount of white thick soup, and a little salt and monosodium glutamate.

[production process]

1. Chop spinach and onion for later use.

2. Put spinach, onion, crispy red onion, white rice and a proper amount of broth into a blender and stir for several times.

3. Pour the ingredients of ② into the thick white soup, add salt and monosodium glutamate and cook slightly.

4. Boil the thick soup and put it into the soup plate. Serve (note: fried toast can be added to the thick soup).

7. Fresh soup of Marseille Sea Dragon King

[Ingredients/Seasoning] Two scallops, shrimp 150g, three fillets, five fresh oysters, two clams, four onions 1/4, and one white wine.

Spoon, a little garlic and safflower, a little salt monosodium glutamate, 1/4 butter, and a proper amount of white thick soup.

[production process]

1. Dice scallops, shrimps, fish fillets, onions and garlic, add butter and stir fry gently.

2. Stir-fry and pour in white thick soup, then add tomato juice, white wine and seasoning to boil, and finally add a little safflower.

3. The cooked thick soup can be eaten in the soup plate.

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I really envy your grandmother for having such a filial grandson.

I wish you success o(∩_∩)o ...