White radish 1 kg;

White radish leaves 1 kg;

Half a catty of carrots;

Burdock four Liang;

Ten grams of mushrooms;

Production method: 1. Boil with three times the amount of water, and then simmer for an hour;

Don't open the lid until it is cooked.

3. Put it in a bottle, drink tea and leftovers.

Note: drink on an empty stomach before meals, preferably with plenty of water, both hot and cold, and finally put it in a glass.

The practice of assorted vegetable soup introduces the cuisine and its functions in detail: home cooking recipes, school-age children's recipes and teenagers' recipes, and malnutrition recipes.

Taste: slightly spicy technology: boiling

Materials for making mixed vegetable soup:

Ingredients: cabbage150g, onion (white skin) 50g, carrot100g, celery 50g, potato (yellow skin)100g, tomato100g.

Accessories: 50 grams of fried noodles and 30 grams of cream.

Seasoning: 8 grams of garlic (white skin), 8 grams of green onion, 20 grams of butter, 2 grams of fragrant leaves, 5 grams of pepper (dried red tip), 5 grams of pepper 1 gram, 5 grams of salt, and monosodium glutamate 1 gram.

Assorted vegetable soup

1. Wash onions and carrots and cut them into petals;

2. Wash celery and cut into sections;

3. Peel potatoes and cut them into triangular pieces with Chinese cabbage;

4. Cut garlic cloves into pieces;

5. Put tomatoes (tomatoes) in boiling water and scald them slightly, remove them, peel them and cut them into pieces;

6. Put the pot on a big fire, pour in cooked butter, and add dried red pepper, pepper granules, fragrant leaves, onion petals and carrot pieces after the fire boils;

7. Add fried noodles and chicken soup (100g) when the stew is half cooked, and add Chinese cabbage, potato, celery, shredded onion, garlic and tomato;

8. Boil with high fire, then switch to low fire, cook the vegetables, add salt and monosodium glutamate, mix well, put them in a soup plate and pour cream on them.

Pie-food phase grams:

Tomatoes: Tomatoes should not be eaten with pomegranate.

Miso tofu vegetable soup

Exercise:

1. Put the white sesame seeds in a frying pan and stir-fry for 5- 10 minutes.

2. Wash the tofu and cut it into small pieces; Wash tomatoes and cut into 6 petals;

3. Wash the corn shoots; Wash carrots, peel them and cut them into small pieces; Xiaotang dishes are washed and selected;

4. Boil clean water, add miso and crystal sugar (miso is mixed with two spoonfuls of hot water in a small bowl), add corn shoots, carrots, tofu and tomatoes, cook for 10- 15 minutes, then add Xiaotang dishes, turn off the heat when the dishes are cooked, and sprinkle with white sesame seeds before serving.

Efficacy:

Delicious vegetarian soup, beauty, anti-aging, weight loss, anti-cancer

baby corn

Corn bud is actually a small and tender sweet corn ear, also known as pearl bud. At this time, its seeds are not bulging, so it can be eaten with seeds and ears. Fried or soup, sweet and crisp, rich in vitamins, protein, minerals, amino acids and dietary fiber, can strengthen the body and brain, and is very suitable for pregnant women to eat, which is beneficial to the development of embryonic nervous system and prevents constipation of pregnant women.

In addition to fresh products, you can also see canned corn shoots in the supermarket. Like fresh food, it can be fried, cooled and made into soup. Another processed product, corn sprout juice beverage, is also sweet and delicious.

Xiaotang cuisine.

Xiaotang cuisine is Shanghai cuisine, as well as Shanghai cabbage. Its leaves are like a spoon, and its handle is turquoise or light green. Its shape is not big, it does not need to be broken when cooking, and it preserves vitamins and nutrients well. Xiaotang cuisine can keep the elasticity of blood vessels, provide minerals needed by human body, especially vitamin B2, and has the function of inhibiting ulcers. Eating regularly has a good effect on the maintenance of skin and eyes.

Xiaotang cuisine can be used for cooking, making soup, stuffing and so on. It is easy to cook and tastes sweet. And because of its green color, it is very suitable for the decoration and setting of other dishes after blanching, such as steamed fish and braised pork.

Tomato and vegetable soup

material

Tomato 1 (about 100g) pineapple (pineapple) 30g (about 1/6 peeled pineapple size) canned sweet corn 1 spoon (15g) cucumber 10g (about/kloc-0)

working methods

After washing tomatoes, pineapples and cucumbers, cut them into 1cm square cubes.

Add 400ml of water to the pot, add corn kernels and cook until 80% ripe, add diced tomatoes and pears, add salt and continue to cook until 90% ripe.

Add cucumber and turn off the heat.

Tomato and vegetable soup

Other foods-healthy recipes

Recipe: How to make tomato and vegetable soup with beauty porridge and slimming soup?

Exercise:

1. Wash Lentinus edodes, Flammulina velutipes and Auricularia auricula, and remove pedicels; Wash and shred Chinese cabbage; Wash tomatoes and cut into pieces; Wash the onion and cut it into powder.

2. Pour half a pot of water into the pot and bring it to a boil. Add Chinese cabbage and mushrooms to boil, add Flammulina velutipes, Auricularia auricula and tomatoes to cook, beat in egg juice, add chopped green onion and salt and mix well.

Note: Auricularia auricula contains a lot of cellulose, which can help gastrointestinal peristalsis and promote normal defecation, which is very helpful for slimming.