Practice of Jianpi Yangwei Nutrition Decoction
1, laver and shrimp ball soup
Ingredients: prawn, laver, egg white, starch, ginger slices, salt.
Put the shrimp in a blender, pour in egg white and starch, and grind it into shrimp paste with a meat grinder. Add appropriate amount of salt, stir clockwise and knead into shrimp balls.
Pour a proper amount of water into the pot, add laver and boil together, add ginger slices, add shrimp balls after boiling, add a little salt and cook until the shrimp balls float, add a little sesame oil and sprinkle with chopped green onion.
2, tomato and potato fat beef soup
Ingredients: potatoes, beef rolls, tomatoes, onions, oil, onions and ketchup.
Wash and blanch beef rolls and cut into pieces. Wash, peel and cut potatoes, tomatoes and onions into small pieces.
Stir-fry the onion in the oil pan to smell, then add the tomato and stir-fry to get the juice. Boil some hot water in the pot, add tomato sauce and stir well, add potato pieces, cover and simmer for 20-30 minutes. Add beef rolls and stir well, then cover and stew for 3 or 4 minutes. Sprinkle some chopped green onion before serving.
3. Chestnut chicken soup
Ingredients: Sanhuang chicken, chestnut, salt, cooking wine, onion and ginger slices.
Wash Sanhuang chicken, blanch it in boiling water, split it from the back, chop off claw tips and wing tips, pat off chicken neck bones, chicken leg bones, wing bones and spine with the back of a knife, cut into pieces, blanch it in boiling water for 5 minutes, and remove blood for later use; Boil chestnuts in boiling water for 5 minutes, then shell them for later use.
Add water to the pot, put chicken nuggets, chestnut kernels, onion slices, ginger slices and cooking wine into the pot, simmer for 40 minutes, and then add salt to taste.
4. Undaria pinnatifida beef soup
Ingredients: dried Undaria pinnatifida, beef, cooking oil, garlic, onion, ginger, carrot and corn.
Slice beef, soak it in water, wash it repeatedly, and marinate it in cooking wine and soy sauce for about ten minutes. Cut carrot into hob blocks, cut corn into sections, and cut onion, ginger and garlic into sections for later use.
Stir-fry chives, ginger, garlic and beef over medium fire until they change color, stir-fry carrots and Undaria pinnatifida for a while, add half a bowl of boiling water and corn, bring to a boil over high heat, turn the heat down to/kloc-0.5 minutes, and season with salt.
5. Spinach meatball tofu soup
Ingredients: spinach, minced meat, tofu, salt, soy sauce, oyster sauce, minced onion and ginger, eggs, starch and chicken essence.
Blanch the spinach and take it out for later use. Add Jiang Mo, cooking wine, soy sauce, oyster sauce, eggs and starch into minced meat and stir well. Make a small meatball pot with 50% hot oil, fry the meatballs until golden brown and take them out.
Leave the bottom oil in the pot, stir-fry the onion, ginger and garlic until fragrant, then pour in boiling water, add tofu and fried meatballs, add appropriate amount of salt, cover and cook for four or five minutes until the tofu floats, then boil the blanched spinach and season with chicken essence.
6. Yam Furong Soup
Ingredients: yam, carrot, mushroom, 1 egg, lettuce, oil and salt.
Blanch the mushrooms in water first, cut carrots into small dices, and mash yam into small pieces. The smaller the better.
Less oil, stir-fry carrots and mushrooms until soft, add water, add yam, boil again, add eggs, sprinkle with salt and lettuce, and add some pepper if you like.
7, tomato meat foam tofu soup
Ingredients: minced meat, tofu, ginger, garlic, tomatoes, shallots, cooking oil, salt, tomato sauce, pepper and water starch.
1 tablespoon of cooking oil, 40% hot, pour minced meat and stir-fry until cooked, add minced ginger and garlic and stir-fry a few times, add tomatoes and 1 tablespoon tomato sauce and stir-fry tomatoes.
Squeeze juice, add boiling water, bean curd, half a teaspoon of salt and half a teaspoon of pepper, stir until boiling, turn the heat down for 2 minutes, pour in half a teaspoon of water starch, stir until thick, and sprinkle with chopped green onion.
8. Milk white crucian bean curd soup
Ingredients: crucian carp, lactone tofu, shallot, ginger, salt, white pepper, cooking wine.
Cut the tofu into pieces, gut the fish, remove the gills and scales, clean it, add some salt to the whole body, drain the water, fry the fish on both sides, cook it with cooking wine, add ginger slices, pour cold water on it, and then add the tofu.
Cover the pot, turn to medium heat and start cooking fish. After cooking for fifteen minutes, the fish soup will turn milky white. At this time, add salt to taste, add two shallots to remove the fishy smell, and finally add chopped green onion and sprinkle with white pepper.
9, rotten cabbage soup
Ingredients: baby cabbage, eggs, flour, pepper, spiced powder, salt, black fungus, vermicelli and chives.
Wash the baby cabbage and cut it into strips. Soak the fungus in advance. Add a little cooking wine to the egg mixture and stir well to remove the fishy smell. Heat the oil in the pot to 70%, pour in the egg liquid, stir quickly with chopsticks after the bottom solidifies, and continue to stir fry until brown.
Do not put oil in the pot, add dry flour and stir-fry until it is slightly yellow, stir-fry until fragrant, add cold water to the flour, stir well, add Chinese cabbage, chopped eggs, auricularia auricula and vermicelli, boil over high fire, and then slurp for 5 minutes until all the ingredients are cooked.
10, Undaria pinnatifida Shrimp Sliced Soup
Ingredients: Undaria pinnatifida, prawns, tomatoes, corn starch, oil and chopped green onion.
The nepotism buds are soaked in warm water. Don't cut the back of prawns, wrap them in corn starch, beat them into thin slices with a rolling pin and cut them into strips.
Put oil in the pan, add chopped green onion and stir-fry until fragrant, add tomato and stir-fry into juice, add nepotism buds and clear water, and boil the shrimp slices one by one for 5 minutes, then sprinkle with chopped green onion.
1 1, mushroom and chicken leg soup
Ingredients: chicken legs, mushrooms, dried dates, medlar, salt, onion, ginger, cooking wine.
Wash the drumsticks, blanch them in boiling water, take them out and let them cool, wash the fresh mushrooms, remove the pedicels, cut them in half, slice the onions and ginger respectively, and wash the red dates and medlar respectively.
Add clear water to the pot, add chicken legs, onion, ginger and cooking wine, bring to a boil with high fire, skim the floating foam, add mushrooms, red dates and medlar, bring to a boil with high fire again, then simmer for 1 hour, and add salt to taste.
12, lotus root sparerib soup
Ingredients: ribs, lotus root, salt, pepper, onion and ginger.
Wash the ribs and chop them into 4 cm long pieces; Wash lotus root, scrape and peel it, put it on the chopping board and beat it hard, and cut it into pieces the size of ribs.
Pour proper amount of boiling water into the pressure cooker, add ribs and lotus root, add onion, ginger, salt and pepper, and cover the lid; Bring the fire to a boil and simmer for 20 minutes. Practice of nourishing spleen and stomach soup.
13, Yam ribs soup
Ingredients: yam, ribs, ginger, chives, salt.
Blanch the ribs in water, wash them, wash the ginger and cut them into pieces. Put the ribs in a hot water pot, boil them with strong fire, then add the ginger slices and shallots and simmer them with low fire.
Cut the yam into small pieces, wash it with clear water, stew the ribs for half an hour, then add the yam, continue to stew for 1 hour, add appropriate amount of salt and sprinkle with chopped green onion.
14, fried egg soup with shredded radish
Ingredients: white radish, eggs, salt, white pepper, cooking oil, chopped green onion, shrimp skin, soy sauce.
Peel and shred the white radish, chop the onion and ginger, fry the eggs, take them out, leave the bottom oil in the pot, stir-fry the white radish and ginger until they are broken, and add appropriate amount of boiling water.
Open.
Add shrimp skin and cook for 10 minute, add a spoonful of soy sauce to refresh, add fried eggs, add appropriate amount of salt, and sprinkle with chopped green onion and white pepper.
15, Undaria scallop and bean curd soup
Ingredients: Undaria pinnatifida, tender tofu, scallop, dried shrimp, onion, peanut oil, soy sauce and vinegar.
Scallops and Undaria pinnatifida are soaked in advance before shredding.
Heat oil in a wok, add chopped green onion and scallops, stir-fry until fragrant, then pour in tofu, stir-fry until fragrant, then add water, soy sauce and vinegar, finally add Undaria pinnatifida and pour in sesame oil.
16, serving baby dishes.
Ingredients: baby cabbage, preserved egg, ham, carrot, onion, ginger, garlic, salt, monosodium glutamate, chicken juice, pepper, sesame oil and starch.
Wash the baby cabbage, cut it in half in the middle, and change it into small strips along the knife for use. Peel preserved eggs, slice first and then dice, and dice ham, carrot and garlic; Slice onion and ginger.
The fire boiled the water in the pot, blanched the baby vegetables thoroughly, fished them out and put them on a plate. Add onion, ginger and garlic, stir-fry, add water, salt, monosodium glutamate, chicken juice and pepper, bring to a boil over high fire, add preserved eggs, ham and carrots, thicken them with water starch to make a thick juice, pour sesame oil on them, and pour them on the wrapped baby dishes.
Go ahead, you can.
17, Fresh Vegetable Lotus Soup
Ingredients: spinach, mushrooms, carrots, eggs, laver, starch, salt, sugar, chicken essence and onion.
Blanch the spinach and chop it in cold water. Dice carrots and mushrooms. Put a little onion, ginger and garlic in the pot and add water. Pour spinach and auxiliary materials into low heat and boil. After boiling, add appropriate amount of water starch and stir. Then pour in the eggs that have been fully stirred, spread them out with a spatula, add seaweed, add salt, chicken essence and pepper.
18, delicious mushroom soup
Ingredients: Tricholoma, chopped coriander, chopped green onion, salt, soy sauce.
Wash Tricholoma, break off the roots, pour oil in a hot pan, grind the mouth upside down, turn to low heat, stir-fry until it is slightly yellow, add the roots and stir-fry until the Tricholoma becomes soft, cut into small pieces with a spatula, pour in water without Tricholoma, boil, pour in salt and light soy sauce, turn to low heat, cook for 5- 10 minutes, and pour in chopped green onion and coriander.
You can get out of the pot if you break it.
19, homemade oxtail bone soup
Ingredients: oxtail bone, cooking wine, salt, ginger, onion and fragrant leaves.
Soak oxtail bone in clear water to remove some blood, then put it in a pot with cold water, cook for 5 minutes, take it out and rinse it off, put oxtail bone in the pot, add ginger, onion and fragrant leaves, add half a pot of clear water, add appropriate cooking wine, boil it, simmer for 3 hours, add appropriate amount of salt and sprinkle with appropriate amount of chopped green onion.
20. Chinese cabbage and beef meatball soup
Ingredients: beef stuffing, potato starch, Chinese cabbage, carrot, onion, salt, soy sauce, pepper, ginger, thirteen spices 1 spoon, edible oil.
Add 1 tbsp soy sauce, 1 tbsp thirteen spices, 1 tbsp salt and minced onion and ginger into minced meat, stir well, then add appropriate amount of starch, grab well, rub minced meat into a ball of beef by hand, put it into a pot with cold water, blanch and take it out.
Add the right amount of oil, onion, ginger and garlic into the pot, stir-fry the cabbage and carrot, then pour the beef balls into the pot, add the right amount of water, salt and pepper, and stew for about 10 minute.
2 1, melon meatball soup
Ingredients: white gourd, pork belly, onion, raw flour, salt and monosodium glutamate.
Chop pork belly into minced meat, beat in eggs, add white pepper, soy sauce, starch, cooking wine and half a bowl of water and mix well until gelatinized. Wash wax gourd, peel and remove pulp, and cut into small pieces; Wash the onion, chop it up, boil the water, add the ginger slices, rub the minced meat into balls by hand, and put it in a pot with cold water until the balls float.
Add wax gourd, simmer until wax gourd is completely transparent, sprinkle with chopped green onion and season with salt.
22, cucumber shrimp ball soup
Ingredients: prawn, egg white, cooking wine, starch, salt, pepper, egg, cucumber, onion and garlic.
Remove the head and tail of fresh prawns, remove the shell and line of prawns, chop the back of the knife into mud, put it in a bowl, add an egg white, a spoonful of cooking wine, a spoonful of starch, a proper amount of salt and pepper, and stir in one direction for later use. Slice cucumber, onion and garlic, and beat eggs into egg liquid. Stir fry for later use.
Add a little oil to the pot, add onion and garlic until fragrant, add boiling water, squeeze shrimp paste into balls, cook in the pot until floating, add eggs and cucumber slices, add a little salt and pepper to taste, and add a little balsamic vinegar.
23. Stewed coconut chicken soup
Ingredients: chicken, coconut, red dates, medlar, salt, ginger, onion, cooking wine.
Open and pour out the coconut juice with a tool, take out the coconut meat, wash and cut into sections for later use, and wash the chicken with water (put cooking wine, ginger and onion to remove the fishy smell).
Pour all the chicken, coconut juice and coconut meat into the casserole, add a little water, add some red dates and ginger, and cook over high fire to let the soup simmer freely. After cooking, add some medlar and add salt (cover and stew for ten minutes).
24. Tomato and mushroom soup
Ingredients: seafood mushrooms, crab mushrooms, eggs, tomatoes, Flammulina velutipes, Cordyceps sinensis, mushrooms, coriander soy sauce, oyster sauce, tomato sauce, and appropriate amount of onion and garlic.
Dice the ingredients, break the eggs, stir-fry the oil, onion and garlic until fragrant, stir-fry the diced tomatoes to get soup, stir-fry the prepared mushrooms, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, 1 tablespoon of tomato sauce and appropriate amount of water, cook for 5 minutes on medium fire, and pour the egg liquid evenly when the pot boils.