Gourmet: home-cooked dish

Production method: simmer

Taste of dishes: light.

Type of dishes: soup

Production method: materials

Canned winter bamboo shoots 1 bottle, 50g lettuce, chicken soup 1000ml, a little shredded ginger and red pepper, and a proper amount of pepper water, salt, monosodium glutamate and sesame oil.

prepare

1. Take out the winter bamboo shoots, rinse them, control the moisture, and cut them into strips.

2, lettuce peeled, washed, cut into sections.

3. Pour the chicken soup into the soup pot, add winter bamboo shoots, shredded ginger and pepper, and simmer on low heat until it tastes delicious. After the winter bamboo shoots are cooked, add lettuce and shredded red pepper for 2-3 minutes, add salt and monosodium glutamate to taste and add sesame oil.

efficacy

Clearing heat and reducing fire, promoting diuresis and losing weight.

Processing materials of soybean milk and lettuce soup;

Ingredients: 300g of lettuce.

Accessories: 750 grams of soybean milk,

Seasoning: salt 5g, monosodium glutamate 2g, lard 50g, onion 10g, ginger 10g.

Practice of soybean milk and lettuce soup;

1. Peel the lettuce, cut it into strips 7 cm long and with thick chopstick heads, and wash it;

2. Slice ginger and cut onions for later use;

3. Put the pot on fire and heat the lard to 60% heat;

4. Add shredded ginger, stir-fry shredded onion, and add lettuce strips and salt until it is broken;

5. Don't pick ginger and onion, rush into 750g soybean milk and add monosodium glutamate to boil.

Tips for making soybean milk and lettuce soup;

1. The pot should be clean and the ginger should be fried. Don't burn onions too much, so as not to burn them and affect their color;

2. You can add sugar if you like sweet.

Preparation materials of straw mushroom and lettuce soup;

Ingredients: straw mushroom 250g, lettuce 500g.

Seasoning: 50g peanut oil, 5g salt, ginger 10g, pickled pepper 10g.

Characteristics of straw mushroom and lettuce soup;

This soup is fresh and delicious.

The practice of straw mushroom lettuce soup;

1. Rooted straw mushroom, washed and torn into pieces;

2. Remove leaves, roots and skins from lettuce, cut into strips, and wash for later use;

3. Wash ginger, peel and slice for later use;

4. Set the wok on fire and add peanut oil for heating;

5. Add lettuce and straw mushroom and stir fry, then add 700 ml of ginger, pickled pepper, refined salt and clear soup, cook until the lettuce is cut, and remove the ginger and pickled pepper.

Ingredients: egg100g, lettuce 50g.

Seasoning: salt 2g, ginger 3g, onion 15g.

Production process:

1. Beat the eggs into a bowl and add a little salt to break up;

2. Wash ginger and cut into pieces;

3. Cut the onion into flowers for later use;

4. The wok is on fire, and the eggs are fried under oil heat;

5. Lettuce (lettuce) only uses lettuce leaves;

6. Don't take the pot, pour boiling water and put ginger slices;

7. Stew on low heat until the soup color gradually turns milky white, add lettuce leaves and chopped green onion, and serve.

Taste: salty and delicious ingredients: lettuce 500g.

Accessories: onion (red skin) 80g butter 50g wheat flour 50g mint 2g.

Seasoning: chicken essence 2g pepper 2g rum 100g red wine 100g.

Introduction to the practice of cream raw vegetable soup

1. Chop onion;

2. Slice lettuce;

3. Put the soup pot on low heat, add onion and butter, and cook until soft;

4. Leave half a slice of lettuce, mix the rest with onion, cover and cook for 5 minutes;

5. Add flour to cook for 1 min, add chicken essence and appropriate amount of water to boil, and stir for about 1 min while cooking;

6. Put the onion soup into a blender and stir it evenly at high speed, then pour it into the soup pot;

7. Add salt, mint leaves, mixed wine, pepper and the remaining lettuce slices, boil them and put them in a bowl.