Delicious and light home-cooked soup, soup, is really a magical food. Seemingly simple, it can give people a warm feeling and nourish the body. A bowl of soup in summer is refreshing and healthy! So what are the delicious and light home-cooked soups?
Delicious and light home-cooked soup 1 tomato sleeve soup required materials: 1 tomato, 2 eggs, half cucumber, proper amount of oil and salt, a few drops of sesame oil, 1 onion, 1 teaspoon of chicken essence, 1 teaspoon of white pepper, and proper amount of water starch.
Practice steps:
1, tomatoes are pedicled and cut into hob blocks or triangular blocks.
2. First cut the cucumber into sections with an oblique knife, and then cut the cucumber into diamond-shaped pieces, the thickness of which is like the thickness of a dollar coin.
Knock the eggs into the bowl and beat them evenly with chopsticks.
4. add oil to the pot and heat it. Add cucumber slices and tomatoes and stir fry 1-2 minutes. The sour taste of tomatoes and the clear fragrance of cucumber slices make the soup very strong.
5. Add a proper amount of water, then add salt, dilute chicken essence and white pepper with a little soup, pour into the pot, stir well, boil the soup, add a proper amount of water starch to thicken it into rice soup, and skim off the floating foam and thicken it after the soup is boiled to make the soup slightly thick. The soup made in this way is delicious and the rice soup is very strong.
6. After the soup is boiled, turn down the fire to keep the soup slightly open, pour in a circle of egg liquid and continue to heat it on low heat. Turn off the fire after the egg liquid solidifies, so that the egg is in a large state. When it is scattered, it becomes an egg flower. Adjust it according to your own taste, sprinkle with chopped green onion and coriander, and then drop a few drops of sesame oil, and a pot of tomato sleeve soup with good color and fragrance will be ready.
The ingredients required for the noodle soup with white gourd balls: white gourd 1, chicken breast 1, vermicelli 1, coriander 1, salt, sesame oil 1 spoon, onion 1, ginger 2, white pepper 1.
Practice steps:
1. Prepare the required materials, cut off the fascia of the chicken, wash it, and cut off the hard skin outside and the meat inside the wax gourd.
2. Put the vermicelli into a large bowl, add warm water and soak until the vermicelli becomes soft and has no hard heart.
3. Cut the wax gourd into pieces.
4, the chicken is mashed into a paste, and the chicken dish is more delicate.
5. Put the chicken in a large bowl, add minced onion and ginger, a little salt, cooking wine and white pepper, then knock in the eggs, add 1 tablespoon of starch, and stir in one direction with chopsticks to make the chicken thick and sticky.
6. Add water to the pot and bring to a boil. Add Jiang Mo, then add wax gourd pieces, bring to a boil, and cook wax gourd until transparent.
7. Turn off the fire and leave the soup slightly open. 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). When all the meatballs are put into the pot, turn on a big fire, bring the soup to a boil, skim off the floating foam, and cook until all the meatballs float, and the meatballs are cooked.
8. Add vermicelli, season with salt, turn off the fire, add white pepper, pour sesame oil, stir well and sprinkle with coriander.
Materials required for spinach and egg soup: half a catty of spinach, 2 eggs, tomatoes 1 piece, proper amount of oil and salt, sesame oil 1 spoon, ginger 1 slice, white pepper 1 teaspoon, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. Knock the eggs into a bowl, beat them evenly with chopsticks, cut off the pedicels of the tomatoes, and then slice the tomatoes.
2. Wash spinach and drain. Boil the pot with water, add a little salt, put the spinach stems first, and then put the spinach leaves after the color turns dark green, so that the spinach leaves and stems are cooked at the same time, and the spinach leaves will not overheat. When blanching, adding a little salt to the water will make the color of spinach greener.
3. After the spinach is fished out, it is quickly put into cold water for cooling, fished out and drained, and then the spinach is cut into sections for later use.
4. Add a little oil to the pot and heat it. Don't use too much oil. A little is enough. Too much oil makes soup greasy. Add Jiang Mo and saute until fragrant. Add tomato pieces and stir fry. Stir the tomatoes out of the water.
5. Add the right amount of water, boil the water for a few minutes, then add spinach, salt, chicken essence and white pepper, stir well, pour in the right amount of water and starch to thicken the rice soup, and skim off the floating foam after the soup is boiled to thicken the soup, and the taste of the soup will be good.
6. After the soup is boiled, turn off the small fire to keep the soup slightly open, pour in the egg liquid in circles, and continue to heat it with small fire until the egg liquid solidifies, so that the eggs are in a large state. When it is scattered, it becomes an egg flower. Adjust according to your own taste, pour in sesame oil and stir well.
Ingredients of chicken meatball soup: 400g chicken, half cucumber, half carrot, coriander 1 root, egg 1 piece, sesame oil 1 spoon, onion 1 root, ginger 1 root, and half a teaspoon of white pepper.
Practice steps:
1, cut chicken fascia, wash, drain water, and then cut chicken into pieces.
2. Cucumber and carrot are cut into diamond pieces, and coriander is cut into small pieces.
3. Put the chicken pieces into the The Mixing Bowl of the meat grinder, add 2 pieces of ginger, cover it, start the machine and beat the chicken into paste.
4. Put the mashed meat into a big bowl, knock in an egg, and then add 4-5 spoonfuls of water, starch, chopped green onion, a little salt and half white pepper. Chicken has no fat, and it is easy to disperse when made into meatballs. Add eggs, starch and a little water, and the meatballs will not spread out, and the taste will be delicate and smooth. Ginger and white pepper can remove the smell of chicken.
5. Stir the meat stuffing in one direction with chopsticks until it is thick and sticky.
6. Add water to the pot, then add Jiang Mo, bring the water to a boil, turn off the fire and keep the soup slightly boiling. Put the stuffing in your left hand and squeeze the meatballs out of the tiger's mouth. If the extruded meatballs are not round, pinch them with your hands a few times and the meatballs will be round. Grab them with the spoon in your right hand and put them in the pot. After all the meatballs are put into the pot, boil over high heat until they float.
7. Add cucumber slices and carrot slices. After boiling, skim off the floating foam, add salt to taste, turn off the heat, sprinkle with coriander and chopped green onion, and pour in sesame oil and mix well. A pot of light and nutritious chicken meatball soup is ready.
Ingredients for tomato, spinach and chicken meatball soup: 1 chicken breast, 2 tomatoes, 250g spinach, 1 egg, proper amount of oil and salt, 1 tablespoon sesame oil, 1 onion, 2 slices of ginger, 1 tablespoon starch.
Practice steps:
1. Prepare the required materials, remove the old leaves from spinach, rinse, remove the fascia from chicken breast, arrange the fresh chicken closely, and the color is clean, tender and shiny. Don't choose chicken with dry skin, or chicken with much water and loose fat, and don't choose chicken with obvious discoloration.
2. Cut the spinach into inches, cut the tomatoes, and then cut into pieces.
3. Cut the chicken into minced meat, add chopped green onion and Jiang Mo, and chop them together.
4. Put the chicken in a container, knock in the eggs, add 1 tablespoon starch and a little salt, and stir evenly in one direction with chopsticks. The chicken has less fat, and the starch will increase its viscosity, and the eggs will make the chicken more tender.
5. Heat the pan with oil, add Jiang Mo and stir-fry until fragrant, then add tomato pieces and stir-fry until the tomatoes come out.
6. Add appropriate amount of water, boil and cook for 2-3 minutes.
7. Turn off the fire and leave the soup slightly open. 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). When all the meatballs are put into the pot, turn on a big fire, bring the soup to a boil, skim off the floating foam and cook until all the meatballs float.
8. Add spinach, bring to a boil and cook for 1-2 minutes. When the spinach turns dark green, add salt to taste, turn off the fire, pour in sesame oil, stir well and serve.
Chinese cabbage and tofu meatball soup ingredients: Chinese cabbage 250g, tofu 1 block, pork 250g, sesame oil 1 tablespoon, appropriate amount of salt, ginger 1 block, onion 1 block, cooking wine 1/2 tablespoons, and white pepper/.
Practice steps:
1. Prepare the required materials and wash the Chinese cabbage.
2. Cut the tofu into small pieces, cut off the roots of the Chinese cabbage, and then cut the Chinese cabbage into inches.
3. Chop the pork into paste, put it in a bowl, add chopped green onion, Jiang Mo, a little salt, a little pepper and cooking wine, and stir evenly in one direction.
4. Boil the pot with boiling water, add Jiang Mo and tofu, cook for 5-6 minutes, turn off the fire, put the meat stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them into the pot (or dig out the shape of the meatballs with a spoon).
5. Cook the meatballs until they float (meatballs are cooked until they float), add Chinese cabbage, boil and cook until the color of Chinese cabbage becomes dark. Season with salt, turn off the fire, add white pepper and sesame oil, stir well and serve.
Ingredients required for mixed tofu soup: Beidoufu 1 slice, day lily 1 slice, auricularia auricula 1 slice, carrot 1 slice, coriander 1 slice, shrimp skin 1 spoon, sesame oil/kloc-0.
Practice steps:
1, prepare the required materials, and soak auricularia auricula and daylily in warm water in advance.
2. First cut the tofu into large pieces, then cut it into small pieces, and mince carrots and ginger.
3, pinch the day lily to the hard part of the root, wash it, wash the fungus and cut it into silk.
4. Boil the pot with water, add a little salt, blanch the tofu, boil the water for 4-5 minutes, and remove the tofu from the cold water for later use.
5. Add water to the pot and bring to a boil. Add Jiang Mo, dried shrimps and tofu, boil and cook for 5-6 minutes.
6. Add fungus, day lily and carrot powder and cook for 5-6 minutes.
7. After the time is up, add salt, chicken essence, season, pour in appropriate amount of water starch, heat until the soup is slightly viscous, turn off the fire, pour in sesame oil, sprinkle with white pepper and coriander powder, and stir well to get out of the pot.
Materials required for the soup of tofu with chrysanthemum and shrimp skin: lactone tofu 1 box, chrysanthemum 250g, shrimp skin 1 spoon, sesame oil 1 spoon, 2 slices of ginger, chicken essence 1 teaspoon,
Practice steps:
1, prepare the required materials, select the old leaves of Artemisia selengensis, pinch off the roots and wash them.
2. Cut the lactone tofu in half and then cut it into pieces.
3. Cut the chrysanthemum into inches, and the stems and leaves of the chrysanthemum are open. When cooking soup, first put the chrysanthemum stems into the soup, and then put the chrysanthemum leaves into the soup, so that the chrysanthemum leaves will not be overcooked and the stems and leaves will be cooked at the same time.
4. Boil the pot with water, add Jiang Mo and garlic peel, and cook for 1 min.
5. Add lactone tofu and cook for 1-2 minutes.
6. Add the stems of Chrysanthemum morifolium, cook until the color becomes dark, then add the leaves of Chrysanthemum morifolium, cook until the color becomes dark green, add salt, season with chicken essence, turn off the fire, pour in sesame oil, and stir well.
Delicious and light home-cooked soup 2 baby vegetable egg sausage soup
Ingredients: baby cabbage 1, egg sausage 1, chopped green onion 1, scallion oil 1, monosodium glutamate 1, salt 1, chicken essence 1, and a little white pepper/kloc-0.
2. Egg sausage is made of eggs with a little water and then enema.
Wash the sausage a little, and then cut it into small pieces for later use. Then cut the baby cabbage in half, cut it in the middle, and then clean it for later use.
4. Heat a proper amount of water in the pot, boil it, pour in the baby dish and then pour in the prepared egg sausage slices. After cooking for a while, add the necessary seasonings and stir well. Finally, sprinkle some chopped green onion and add a spoonful of scallion oil.
Cucumber meatball soup
Ingredients: 2 cucumbers, 200g meatballs, 2 rolls of white pepper, monosodium glutamate 1 teaspoon, salt 1 teaspoon, chicken essence 1 teaspoon.
1. Scrape off the skins of two cucumbers as needed, then dig out the seeds with a spoon, then clean them and cut them into small pieces for later use.
2. Pork meatballs are generally available in large supermarkets or traditional markets. You can choose your favorite brand according to your preference.
3. Heat a proper amount of water in the pot, then clean the pork balls and pour them in.
4. After cooking for a while, pour in the cucumber slices prepared before. When the cucumber is ripe, add the required seasoning and stir well.
Clam slice soup
Ingredients: wax gourd 1 node, Meretrix meretrix 250g, tenderloin 1 small piece, raw flour 1 spoon, 3 slices of ginger, chopped green onion 1 pinch.
Seasoning: a little white pepper, monosodium glutamate 1 teaspoon, salt 1 teaspoon.
1, take a piece of tenderloin and cut it into thin slices, then add a little white pepper and grab it evenly. Then scoop in a spoonful of raw flour and marinate for ten minutes. The meat part recommends tenderloin, which has better taste and taste.
2. Wash the clams several times, then soak them in light salt water and spit out the sand. This will not affect the taste of food, and the taste is better.
3. Buy a section of wax gourd according to the number of people eating, peel it, cut it into small pieces and clean it. The water in the pot is boiling, add the old ginger, and then add the wax gourd to boil.
4. Boil the water for a while, and then turn it to the smallest fire. Then add the marinated tenderloin slices and turn to high heat.
5. At this time, you can put in the prepared clams. When the clams are seasoned, you can turn off the fire.
6. Sprinkle a little chopped green onion as an ornament before eating out of the pot. It tastes light but delicious.
Shark radish soup
Ingredients: shark 1, white radish 1, ginger 3, sweet potato starch 1, a little white pepper, monosodium glutamate 1, salt 1.
1, there are two ways to remove shark skin: one is to peel it directly, and the other is to spray hot water on the surface and brush it off, no matter which way.
2. After the shark is treated, remove the fish bones and cut them into small pieces. Then scoop in a spoonful of sweet potato starch and add a little water to knead well for later use.
3. After peeling the white radish, divide it in two and cut it into thin slices for later use.
4. Pour a proper amount of water into the pot and add a few pieces of ginger. After the water is boiled, add the white radish slices and cook.
5. After the white radish is cooked, turn the fire to the minimum, and then put it into the shark meat by hand. Don't turn the shark slices that have just been put in immediately, so as not to cause the slurry to fall off and make the fish soup turbid. After a while, turn to high heat, add the necessary seasoning, and you can enjoy the food.
Delicious and light home-cooked soup 3 kelp shrimp skin tofu soup
Ingredients: tofu 1, shrimp skin 1, kelp 200g, 3 ginger, monosodium glutamate 1 spoon, salt 1 spoon, a little pepper, chicken essence 1 spoon 1. Pay attention to two details when buying shrimp skin.
The second smell: although the normal shrimp skin has a little fishy smell, the smell of shrimp skin is the most. If the fishy smell is particularly strong and even disgusting, it should be bad.
2, kelp, ingredients that everyone is familiar with. Kelp is cheap and nutritious, and is often used to make vegetable bags or extract some essential substances for human body.
3. Tofu Choose South Tofu or North Tofu according to your own preferences. South tofu tastes tender and smooth, while north tofu is slightly hard, and tofu tastes higher.
4. When all the materials are ready, heat the pot with proper amount of oil. Add the old ginger slices and stir-fry until the ginger slices are slightly burnt. Pour in the washed and wrung shrimps and stir-fry. Stir-fry until the shrimp skin is slightly yellow. At this time, you can smell the clear fragrance of shrimp skin.
5. Pour a proper amount of water for a while, then pour the prepared tofu and kelp to cook together. Finally, add the required seasoning and serve. This is a very nutritious and delicious soup.
Wax gourd cuttlefish meatball soup
Ingredients: cuttlefish balls 1 bag, wax gourd 1 section, monosodium glutamate 1 teaspoon, half teaspoon of salt, a little white pepper, and 3 slices of ginger.
1, wax gourd is light in taste but rich in nutrition, which has the functions of diminishing inflammation, diuresis and reducing fire. It is recommended to eat it often in summer.
2. The best choice when buying wax gourd is of course the moderate part, which tastes better than other parts. Peel the wax gourd and cut it into small cubes. Clean it and put it aside.
3. Another protagonist of collocation is that there are many "cuttlefish balls" on the market, and cuttlefish balls should be bought with cuttlefish slices. Not only is it delicious, but it tastes better.
4. Cook cuttlefish balls and ginger slices in a soup pot for a while, then add wax gourd and cook together. Finally, add the required seasoning and serve.