Ingredients: a pond louse (catfish), onion, ginger and coriander (appropriate amount), litsea cubeba (only one grain floats on the soup), litsea cubeba oil, Guizhou Chili sauce, 2-4 tomatoes (sliced), white pepper, old tofu, bean sprouts, bean curd skin and fermented bean curd (others are also acceptable).
Fish in Sour Soup: After the pan is hot, add oil, add onion ginger and bean sprouts to stir fry until fragrant, then add Chili sauce (friends who like spicy food can add more), pepper, salt, water (or broth), and onion knots, litsea cubeba, litsea cubeba oil (this is the key, it won't taste like that without them) and tomato slices; When the water boils, put the fish soaked in shredded ginger, cooking wine, pepper and salt in advance (cut into pieces). After boiling, add tofu (cut into pieces) and tofu skin, cook for 10 minute, then add whole coriander and appropriate amount of chicken essence. Be sure to dip it when eating, which is authentic enough. Dip: Put chopped green onion and coriander into a bowl, add two pieces of fermented bean curd, and add salt, chicken essence, pepper and litsea oil. Just dip it in sour fish soup and melt it when you eat it. Time: 25 minutes.
Ingredients: 4 packets of Shen Si materials and 300g vegetarian sausage.
Key points: stew four kinds of ingredients first to make the soup tasty; Vegetarian sausage is put too early and may be stewed too badly.
Practice: wash the vegetarian sausage and cut it into sections, and pour out the four ingredients for later use; Put the four ingredients in a bowl with proper amount of water, and then stew them in an electric cooker for 30 minutes; Add vegetarian sausage, salt, vegetarian dishes and wine and continue stewing for 20 minutes. Time: 30 minutes
Ingredients: 30 wonton skins, Jin Baihe100g, 5 mushrooms, original ham100g, 60g original onion, 50g winter vegetables and 2 celery.
Seasoning: salt, monosodium glutamate, soy sauce and sesame oil.
Essentials: Winter dishes are salty, so there is no need to add salt to the soup to avoid being too salty. When wrapping wonton, you can apply a little water to the bonding place to facilitate bonding.
Practice: Wash and cut winter vegetables, celery, lily, mushrooms and vegetarian ham into fine powder, and use wonton skin and vegetarian onion oil for later use; Take 2 tablespoons of oil out of the pan, add all the materials except wonton skin and minced winter vegetables and stir fry 1 ~ 2 minutes; Stir-fried materials, wrapped in wonton skin and made into wonton one by one; Put some water in the pot to boil, then add winter vegetables and wonton to boil. Time: 30 minutes
Ingredients: bamboo shoots 1/2, 30g of plain onion, 10g of vegetarian broth100g, 4 raw mushrooms, 0//2 carrots and 300g of noodles.
Seasoning: 1 tablespoon vegetarian shacha sauce and monosodium glutamate, 1 tablespoon salt, black vinegar and soy sauce, a little white powder, a little sesame oil and 1 large bowl of water.
Main point: the noodle soup with coriander and a little more black vinegar tastes better; The consistency of soup can be determined by the amount of white powder water.
Practice: cut noodles into small pieces, peel carrots and bamboo shoots, cut into filaments, slice mushrooms, and mix in vegetable broth and vegetable oil onions for later use; Heat 2 tbsp oil in the pan, add vegetable oil and onion and stir-fry until fragrant; Add shredded carrots, shredded bamboo shoots and shredded mushrooms and fry until cooked; Finally, add noodles, vegetarian broth and seasonings other than white powder to boil, and then thicken with white powder.
Time: 30 minutes
Ingredients: pickled cabbage stalk 150g, bamboo shoot 1 4, carrot 1, dried cucumber1,and 5 mushrooms.
Seasoning: 1 tbsp salt, 1 tbsp monosodium glutamate, a little sesame oil.
Key points: When cooking, try to bind the materials firmly to avoid looseness.
Practice: cut mushrooms, carrots, pickled cabbage stalks and barrel bamboo shoots into 4cm strips, and cut dried cucumbers into 10cm strips; Tie each dried cucumber with pickled cabbage stalks, carrots, mushrooms, bamboo shoots and other materials; Add1000g vegetarian soup to the pot, then add two kinds of ingredients and seasonings and cook.
Time: 30 minutes
Ingredients: 2 celery, Sugong Pill 1 bag, and Sanxian Ingredients 1 bag.
Seasoning: salt and monosodium glutamate.
Key points: finally, put celery powder to prevent it from turning yellow and losing vitamin C.
Practice: Wash the tribute pills, cut the celery into fine powder, and pour it out with the three fresh ingredients for later use; Boil Sugong Pills and Sanxian ingredients with appropriate amount of water, then add salt and vegetarian ingredients and sprinkle celery powder. Time: 1 hour
Ingredients: soybean sprouts 1 00g, 2 sweet corn stalks, carrots1root.
Main point: if you use slow fire for a long time, the taste will enter the soup.
Practice: sweet corn is pedicled, carrots are cut into sections, and bean sprouts are washed; Cook all the ingredients with slow fire 1 hour. Time: 15 minutes
Ingredients: 20g of laver and one egg.
Point: Add some starch after the water boils.
Practice: After the water is boiled, gently sprinkle the eggs into the pot; Add laver and salt. Add a little starch.
Efficacy: It has excellent lactation effect on lactating women, and has certain auxiliary effect on goiter, cervical lymph node tuberculosis and other diseases. Time: 60 minutes
Ingredients: Sydney, honey
Essentials: remove the core and heart of Sydney, wash and cut into pieces.
Practice: Cut into pieces and put them into a stew pot together with honey, add a little frozen boiling water, put them into the pot and separate them with slow fire for about half an hour, then serve. Making material
Ingredients: pork (lean meat) 200g Accessories: winter bamboo shoots 50g, mustard 100g,
Seasoning: salt 5g, cooking wine 5g, monosodium glutamate 5g, salad oil 10g.
The special soup is silvery white, fresh and refreshing.
working methods
1. Wash pork and winter bamboo shoots and cut them into 6 cm long filaments;
4. Wash the cabbage and cut it into fine powder;
13. Put the wok on the fire, pour the stock, add shredded pork and bamboo shoots, stir-fry and add the cabbage powder, add cooking wine, monosodium glutamate and salt, and skim off the floating foam after boiling;
4. Pour the salad oil into the soup bowl.
The key to making this product is about 750 grams of broth.
Ham and winter melon soup
1. Cut the cooked ham into 10 pieces in batches;
1. The wax gourd is peeled and seeded, washed and cut into pieces 5 cm long and 0.3 cm thick;
13. Add 750ml clear soup to the wok, bring to a boil with high fire, add ham bones and skins 100g, and bring to a boil for about 5 minutes.
4. Add wax gourd, and when it is burnt to white, take out the ham bones and skins, and skim off the foam;
5. Add salt and monosodium glutamate, put them in a lotus leaf bowl, and put the ham slices neatly. (1) raw materials
Scallop 75g, water-soaked fish skin 150g, cooked chicken breast and roast duck breast 50g.
50 grams, 50 grams of cooked stovepipe meat, 50 grams of winter bamboo shoots, 50 grams of water-soaked mushrooms, wet feet.
50g of tendon and 50g of cooked ham; Yellow rice wine 15g, refined salt 3.5g, monosodium glutamate 4g,
Clear soup 75g, onion 1 root, 2 slices of ginger.
(2) manufacturing method
1. Rinse scallops with clear water, peel off hard-edged old meat and put them in a small bowl.
Put clean water 100g, yellow rice wine 10g, onion ginger and ginger into a porcelain basin and steam a little in a cage.
Time or so; Take it out to cool. Pour the scallop soup into another small bowl and defend it with your hands.
Open in a line. Preserve with the original soup without onion and ginger. Cut off the stems of mushrooms,
Mix with fish skin, chicken breast, roast duck, chimney, bamboo shoots and tendon,
Ham, cut into filaments about 5 cm long.
3. put the wok on the stove, turn on the fire, add the clear soup and scallop broth,
Dried Beth, shredded fish skin, shredded chicken, shredded roast duck, shredded pork leg, shredded bamboo shoots, tendon.
Silk, ham, wine, salt, monosodium glutamate, after boiling, turn to low heat and burn for a while.
Get out of the pot. In a big soup bowl.
Features: the soup is fresh and fragrant, soft and rotten and smooth.