In my later years, I often said, "You don't need a doctor to help you drink a bowl of soup in summer." I said that drinking more soup in summer has many advantages, not only can replenish water to the body in time, but also can make all kinds of nutritious and balanced ingredients. Today, let's share the practice of 3-to-shore soup, and often give it to children to help them grow up. Friends who like it should collect it quickly.
1, fresh beef brisket, cut into large pieces about 3cm square after washing, and do not cut into small pieces, because the beef pieces will shrink a lot after being cooked.
2. Fresh beef does not need to be blanched, but can be directly soaked in clear water, so that the blood in beef is released, the nutritional loss is less, and the beef flavor is stronger.
3. Cut the cross knife at the top of the tomato, put it in boiling water for about 30 seconds and take it out. After this treatment, it is easy to tear off the tomato skin.
4. Slice tomatoes, slice ginger, and cut green onions (there are no green onions at home, so use shallots instead).
5. Add a proper amount of vegetable oil to the wok and heat it. Add more than half of the tomato slices and stir well. Keep pressing them with a shovel and gradually turn them into ketchup, sprinkle with salt and a little old rock sugar to taste.
6. Then add an appropriate amount of water, add beef pieces, bring to a boil, move to a rice cooker, add ginger slices and chopped green onion pieces, and press the soup button to end the process.
7. Finally, move to the wok, add the remaining tomato slices and continue to cook until cooked. Just take a little juice and serve. Beef is rich in flavor, and the soup is delicious and nutritious.
1. Beat the eggs into a bowl, and add a proper amount of salt to beat the egg liquid for later use; Peel the loofah and cut it into hob blocks for later use.
2. Wash the flowers of Cordyceps sinensis and soak them in cold water for later use.
3. Add a proper amount of vegetable oil to the wok, heat it, pour in the egg liquid and fry until it is solidified, cut it into large pieces with a spatula, and add a bowl of water to boil.
The soup will gradually turn white.
5. At this time, add the loofah pieces and Cordyceps sinensis flowers and continue to stew for a while until cooked. Season with a little salt and serve.
6, the soup is not greasy at all, the fried eggs become soft and fluffy, the loofah is tender and juicy, the soup is big, delicious and nutritious.
1, choose 3 fat and 7 lean pork and chop it into minced meat for later use. Add 3 tablespoons onion and Jiang Shui and stir until the water is completely absorbed by the minced meat. Sprinkle in salt, pepper powder and white pepper, stir well to taste, and beat for about 50 times to make the minced meat more compact.
2. Wash and drain the Flammulina velutipes; Wash the tomatoes and blanch them in boiling water for 30 seconds. Tear off the skin and cut it into pieces for use.
3. Cut the cucumber Xijiang into diamond-shaped pieces for later use.
4. Add a proper amount of vegetable oil to the wok and heat it. Add tomato slices and stir well. Add a large bowl of water and bring to a boil.
5. Dig minced meat into pork balls with a spoon, cook until it floats, and sprinkle some salt to taste.
6. Add Flammulina velutipes, pea seedlings and cucumber slices and cook.
7. meatball q is soft and tender, with rich meat flavor, and a variety of seasonal vegetables are refreshing and delicious, with rich nutrition.