1, the trotters are washed and chopped into small pieces, which can be chopped by the supermarket master. Put cold water and trotters in the pot and bring to a boil (pay attention to boiling water). At this time, the soup is turbid and has floating foam. At this time, pour the soup and trotters into cold water, rinse the trotters and put them back into the pot.

2. After the clean trotters are blanched in cold water, change to medium heat and stew for one hour to one and a half hours, with soaked soybeans in the middle.

3. Poke the trotters with chopsticks. If you poke them, they will rot. You can add salt and chicken essence if you like.

If you don't like soybeans, add mushrooms, potatoes and other vegetables you like before adding salt at last.

2, corn mushroom sparerib soup

Recipe name: corn mushroom sparerib soup

Menu category: Cantonese cuisine

Recipe making: Ingredients: ribs 1 kg, 2 corns, 5 mushrooms, salt. Production method: ① blanch ribs to remove blood, cut corn into sections, and soak mushrooms to remove pedicels. ② Boil spareribs, corn and mushrooms in water, turn the fire to slow fire, simmer for about 1 hour, and sprinkle with salt. Flavor characteristics: This soup has the effect of improving eyesight and reducing fever.

3. Egg soup

Main ingredients:

200g of chicken fillet, 50g of ham and 20g of egg white/kloc-0.

Seasoning:

6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup.

Exercise:

(1) Remove tendons from chicken fillet and mash it. After making a paste with cold soup, add monosodium glutamate and wet starch, stir well, then pour in egg white and stir together. Steam the ham and chop it into powder.

(2) Cook the soup until it is small (it is easy to break the paste into a ball when it is big), pour in the prepared materials, gently push it with a spoon to prevent it from touching the pot, and scoop it up with a fine-eyed colander when it is cooked and put it in a bowl.

Features: the soup is light and delicious, and it is one of the top soup dishes.

Note: Beijing old tofu is called bean curd in Sichuan, and this dish is named after bean curd.

4. Radish mutton soup

Function:

Eliminating phlegm and relieving fever

Raw materials:

500 grams of carrot, 50 grams of mutton and 25 grams of coriander,

Exercise:

Wash and slice the mutton, put it in a boiling water pot and cook it for 20 minutes, then add the washed and sliced radish and cook it on low heat for nine times. When cooked, add washed coriander segments, 5g of refined salt, 3g of monosodium glutamate, 0g of rice vinegar10g, 5g of cooking wine.

Features: fresh and fragrant, slightly sweet and rich.

5. curry vegetable soup

[Raw material/seasoning]

Cabbage 80g carrot 30g onion 50g bacon 3 slices tomato 1/2.

Curry powder 1 teaspoon stock, 2 cups of salt 1/2 teaspoons of pepper.

[production process]

(1) Cut Chinese cabbage, carrot, onion and tomato into fine filaments, and diced bacon for later use.

(2) Dry-fry the bacon first, then pour in the broth, vegetables and all seasonings, boil it with high fire, and then cook it with low fire 15 minutes.

6. Hot and sour shrimp soup

Raw materials:

3 cups of clear water or chicken soup (about 750ml), 8 shrimps (about 250g), 2 cloves of garlic (sliced), 5 slices of kafia lime leaves, 5 slices of fresh ginger or dried ginger, 4 cups of fish sauce1/,2 lemon stems (cut into 2cm or 3cm) and 2 green onions.

Making:

Boil water or chicken soup until warm, add garlic slices, lemon stems, ginger slices, fish sauce, lime, onion slices, mushroom slices and pepper (as needed) and cook for 2 minutes. Add shrimps and boil, the color of shrimps will turn from powder to white, which will be hard, but the time will not exceed 1 min. When the shrimp is cooked, pour lime juice and hot sauce into an empty bowl, then pour the cooked thick soup, stir it and sprinkle with chives as an ornament.

7.lemon duck soup

Ingredients: pure duck 1 bird (weighing about 3kg), lemon 1 bird, 4 Chinese cabbage, wine 1 spoon.

Exercise:

1. Wash the duck, remove the feet, lungs and tail, wipe the inner cavity evenly with wine, and then wash it with clear water.

2. Fill the pot with water enough to soak the duck noodles. After boiling, add light duck and lemon. After the fire boils, cook it on low heat for about two hours until the duck is rotten.

3. Boil the tender part of Chinese cabbage in boiling water for eight times, add it to the soup and season with salt. Experience: Lemon should be complete and the skin should be complete, otherwise the soup will have bitter taste.

8. Yishou pigeon egg soup

Function:

Tonifying qi and blood, nourishing liver and kidney

Raw materials:

Pigeon eggs 4, Lycium barbarum 10g, longan pulp 10g, rock sugar 25g,

Exercise:

Soak Lycium barbarum and longan pulp in warm water for 5 minutes, and then wash. Boil the water in the pot, add Lycium barbarum and longan, and cook for 15 minutes, add the broken pigeon egg liquid, and add crystal sugar to cook for 5 minutes.

Features: fresh and fragrant, slightly sweet and rich.

9. Chengdu egg soup

Materials:

4 eggs, 50g of water-borne fungus, 0g of Chinese cabbage100g, 4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup1000g.

Method:

1. Peel the eggs, put them in a bowl and stir well. Wash the fungus. 2. Put the soup pot on the fire, add lard and heat, put the eggs in the pot and fry until both sides are slightly yellow. When the eggs are soft, pound them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate, and boil them, then pour lard on them. Operation key: pay attention to control the heat of fried eggs, not fire, so as not to scorch and harden the eggs. This soup is milky white in color, rich in flavor, soft in egg and crisp in fungus, so it is commonly used in Chengdu, hence its name. Can be used as four seasons soup, wine and rice.