First, shredded radish chicken meatball soup
Ingredients: chicken breast 300g, white radish 1/2, coriander 2, egg white 1, onion 1, ginger 1, cooking wine 1 tablespoon, white pepper 1 tablespoon, and starch 2 tablespoons.
Exercise:
1. Peel and wash white radish, wash coriander, and cut chicken breast into fascia.
2. Slice the white radish first, then cut it into filaments, chop the chicken into paste, chop the onion and ginger, and chop the parsley.
3. Put the chicken paste into a large bowl, add a little salt, minced onion and ginger, cooking wine, white pepper, egg white and starch, and stir in one direction with chopsticks. If it is dry, pour a little water into it every time you stir it, and stir the meat evenly to make it sticky.
4. Add water to the pot and bring to a boil. Add Jiang Mo and shredded radish and cook for 2-3 minutes.
5. Turn off the fire and let the soup open slightly. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch them with the spoon in your right hand and put them in the soup pot. When all the meatballs are put into the pot, turn on the fire and bring the soup to a boil. Skim off the foam and cook until all the meatballs float. Turn off the fire.
6, add salt, sprinkle with coriander powder, add a little white pepper to taste, you can eat.
Second, white radish seaweed soup
Ingredients: dried kelp, white radish, big bone stick, salt, onion, ginger, cooking wine, white pepper.
Exercise:
1. Soak dried kelp in clear water for more than 5 hours, then clean it and wash off the sediment.
2. Add water to the pot, blanch the bone stick in cold water for a few minutes, take it out and wash it, add water to the pot again, add the bone stick, ginger slices and cooking wine, bring it to a boil with high fire, and reduce the heat to 1 hour.
3. During the period, peel and wash the white radish, and then cut the white radish into hob blocks.
4. Cut the kelp into strips, tie the kelp strips, and do the rest according to the sample.
5. When the time is up, add the white radish pieces, sea knots, and bring to a boil. Turn to low heat and continue to cook for 30 minutes.
6. When the time is up, season with salt, turn off the fire, sprinkle with chopped green onion and white pepper, and stir well to serve.
Third, mutton and radish soup.
Ingredients: 250g mutton slices, radish 1/2, coriander 1 each, appropriate amount of shrimp skin, appropriate amount of salt, onion 1 root, 2 slices of ginger, and 2 teaspoons of white pepper1/.
Exercise:
1, the ingredients are ready, the white radish is peeled and washed, and the white radish is shredded with a shredding device.
2. Wash the coriander, cut into pieces, cut the onion and cut the ginger.
3. Add water to the pot and bring to a boil. Add half of Jiang Mo and dried shrimps and bring to a boil.
4. Add shredded white radish, bring to a boil, then add mutton slices to bring to a boil, skim off the floating foam, season with salt, and turn off the fire.
5. Add the remaining half of Jiang Mo, add chopped green onion, chopped coriander and white pepper, and stir well.
Four, yam bone soup
Ingredients: 1 bone strips, 1 yam, 1 carrot, proper amount of salt, 2 slices of ginger, 1 dried tangerine peel, and a few drops of white vinegar.
Exercise:
1, put a proper amount of water in the pot, and put the cleaned big bones in the fire for 5 minutes. Turn off the fire, remove the big bones and wash them.
2, ginger washed and sliced, dried tangerine peel washed and sliced for use.
3. Put the blanched bones, ginger and dried tangerine peel into a casserole, add a proper amount of water, drop a few drops of white vinegar, cover the lid, bring to a boil over high heat, turn to low heat and cook for 1.5 hours.
4. Wash carrots and cut hob blocks. When cooking big bones, peel the yam, wash it and cut it into pieces for later use.
5. After the time is up, add yam and carrot, and cook for half an hour on low heat. After the time is up, add salt to taste and sprinkle with chopped green onion.
Five, casserole tofu meatball soup
Ingredients: tofu 1, pork 300g, sesame oil 1 tbsp, onion 1, ginger 3, white pepper 1 tbsp, cooking wine 1/2 tbsp,
Exercise:
1, chop the pork into paste, chop the pork more finely, and shape the meatballs.
2. Put the pork paste into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes sticky.
3. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
4. Boil the casserole with water, add Jiang Mo and tofu, and cook for 5-6 minutes.
5. Turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). According to the sample, put all the meatballs into the pot.
6. When all the meatballs are put into the pot, turn on the fire, bring the soup to a boil, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and mix well.