1, there are many.
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2. Give him wolfberry water every day.
The practice of low-fat broth:
Low-fat chicken soup (about 1.5 liter):
Ingredients: 1 kg chicken (chicken wings, drumsticks or chicken racks, peeled); Peeled onion 1, clove 2, pepper/pepper 1, fennel 1, laurel1.
Practice: cut the chicken into large pieces, put it in a deep pot, insert the cloves into the onion noodles, and put the rest of the seasoning into a small cloth bag and put it in the pot together. Add cold water1.75l, bring to a boil and simmer1.5h without covering. Skim off the foam. Filter the cooked soup, put it in a large bowl, let it cool, and skim off the solidified oil on the surface.
Low-fat broth (about 2 liters):
Raw materials: 1.8kg meat and bones; 2 onions, without peeling; Cut 2 carrots into large pieces; Cut 2 celery into large pieces; Cut 2 tomatoes into large pieces; Pepper/pepper 10, fennel 1.
Practice: in a deep pot, add meat and bones, cut vegetables and 4.5 liters of cold water, heat to boiling, add spices and turn to low heat. Skim off the foam and oil. Cover and stew for 4-6 hours. Bones and vegetables should be soaked in soup. If the water level is too low, add water. The filtered soup can be cooled in a large bowl, and the solidified fat on the surface can be skimmed.
Sugaotang (1.5L)
Ingredients: 2 carrots, 2 celery, 2 onions, 2 tomatoes, mushrooms 10, a little vanilla, and peppers 10.
Practice: cut vegetables into large pieces, put herbs and peppers in cloth bags and put them in a deep pot. Add 1.75 liters of water, and simmer for one and a half hours without cover. It can be used after filtering.
Broth can be stored in the refrigerator for 3-4 days or frozen in the freezer. Low-fat dishes (constantly updated):
Bean sprouts and bean curd soup:
Materials:
1 box of tender tofu, 200g of bean sprouts, 50g of lean meat (pork, beef, chicken) (or 2 ribs, but if so, the fat content will be higher), 2 shallots, a little ginger, 1 teaspoon of salt, half-raised soup and a little pepper.
Production method:
Cut the tofu into an inch square.
If you use ribs, blanch them with boiling water first.
Boil the broth, add lean meat, bean sprouts and ginger slices in turn, and boil for 20-30 minutes with low fire (if chicken is used, the cooking time is shorter than that with pork, beef or ribs). Finally, add tofu and cook for 10 minute, season with salt and pepper, and serve with onion.
Features: rich in nutrition and light in taste, it can promote gastrointestinal peristalsis, clear stomach fire, clear heat and promote diuresis for those with spleen and stomach deficiency fire, indigestion and poor excretion.
Sugar-free healthy porridge:
Materials:
2 walnuts, 7 jujubes, peanuts 14, soybeans and black beans, and 50g glutinous rice.
Production method:
Walnut, jujube, peanut, soybean and black bean are washed and soaked in warm water for half an hour, and glutinous rice is soaked in cold water for half an hour.
Put glutinous rice into a boiling water pot, turn to slow fire after a small fire, and add other materials to cook.
Features:
Low sugar, high protein, easy digestion and absorption. Walnut tonifies kidney, peanut moistens lung and nourishes blood, soybean tonifies spleen and nourishes stomach, black bean tonifies yin and nourishes kidney, jujube tonifies spleen and nourishes stomach, nourishes blood and calms nerves.
Chicken soup:
Ingredients: chicken breast 75g, ham 15g (fat-free), mushroom 15g, egg 1, starch 20g, and soup stock 400ml.
Practice: Shred chicken, add egg white and starch, stir well, blanch in boiling water, then take it out and put it in a bowl.
Shred ham and mushrooms to prevent them from being heated in the broth. After cooking, wash them into the bowl with shredded chicken. Season with salt and pepper (or add a few drops of sesame oil).
Vietnamese chicken salad: (2-4 portions)
Materials:
Salad dressing: 1 red pepper, 1 teaspoon garlic, 1 teaspoon sugar, 1 white rice vinegar? Spoon, lemon juice 1? Spoon, fish sauce (Thai style) 1? Spoon, vegetable oil 1? Tablespoon (or smaller)
Salad: medium onion 1, Chinese cabbage 200g (raw), carrot 1 (raw), all cut into filaments, the finer the better.
Steamed chicken breast 200g, sliced or shredded.
A handful of fresh mint leaves, about 40 grams (no parsley can be used)
Practice: Stir the salad dressing evenly in a bowl and season with salt and pepper.
In a large bowl or plate, mix the salad ingredients and pour in the salad dressing.
Summer tomato soup (4 servings)
Ingredients: vegetable oil 1 tbsp (can be reduced), onion 1 chopped, carrot 1 chopped, cooked tomato 1 kg (cut into pieces and pedicled), and garlic, and chopped into mashed garlic and herbs (thyme, basil, etc.). , forget it), salt and pepper seasoning, 3 tablespoons yogurt.
Practice: Heat oil in a large pot, add onions and carrots and stir-fry for 3-4 minutes until soft. Add tomatoes, garlic and herbs, cover and stew for half an hour. After filtering the soup to remove large solid substances, add yogurt, salt and pepper, and reheat it to serve.
Nutrients (per serving):
Energy 84 kcal /335 kJ; Protein 2.4 grams; 4 grams of fat, including 0.9 grams of saturated fat; Carbohydrate 10.2g, of which 9.8g3 is sugar and 3g is cellulose.
Pumpkin soup (3 portions)
Ingredients: vegetable oil 1 tablespoon, onion 1 chopped, medium potato 1 diced, pumpkin 450g diced, broth 1 liter, seasoned with salt and pepper.
Practice: stir-fry onion in a large pot until soft, add potatoes, pumpkins and stock, and simmer for 1 hour until potatoes and pumpkins are cooked.
If there is a food grinder, you can use a colander to take out the potatoes or pumpkins that are not rotten and crush them. Otherwise, you can crush it with a large spoon cup. Put crushed potatoes or pumpkins back into the soup, heat and stir, and add salt and pepper to taste. Finally sprinkle with coriander powder.
Nutrients (per serving):
Energy: 95 kcal /400 kJ; Protein 3.2 grams; 3.6 grams of fat, including 0.9 grams of saturated fat; Carbohydrate 10.9g, sugar 3.9g fiber 2.1g.
Hot and sour soup (4 portions):
Ingredients: dried fungus 10g, 8 shiitake mushrooms, 75g tofu, 50g bamboo shoots, 900ml stock, sugar 1 tablespoon, 3 tablespoons vinegar, soy sauce 1 tablespoon, a few drops of Chili oil (if it is particularly spicy but does not need oil, you can put fresh Chili), and protein 1.
Practice: Soak the fungus and mushrooms together and cut them into large shreds. Cut the tofu into 1 cm square pieces. Shred bamboo shoots. Bring the soup to a boil, add mushrooms, fungus, shredded bamboo shoots and tofu, and simmer for 5 minutes. Then add sugar, vinegar, soy sauce, Chili oil (pepper), salt, pepper, starch thickening, egg white to break up, and pour into the pot to make egg flowers. Drop sesame oil before cooking.
Nutrients (per serving)
Energy: 66 kcal /276 kj; Protein 4.5 grams; 2.6 grams of fat, including 0.4 grams of saturated fat; 6 grams of carbohydrates, including sugar 1.6 grams; 0.5 grams of fiber.
Celery leaf tofu
Ingredients: lactone tofu 1 box, celery leaves100g; Red pepper 100g, salt and dried starch 1 teaspoon, pepper 1/2 teaspoon, a little sesame oil, and an appropriate amount of broth (if you want to drink thin soup, put more broth, if you want to drink soup, put less broth, and make it stronger).
Practice: completely take out the tofu in the box, cut it into small pieces 0.8cm square with a knife, and be careful when cutting, otherwise it will not be tofu diced but tofu residue, and blanch it in boiling water. Don't throw away the tender leaves when picking celery. Wash and blanch, then chop, and cut the red pepper into small pieces. Boil the broth in a pot with high fire, add diced tofu and chopped celery leaves, then add salt and pepper to make it thin, then sprinkle with sesame oil, and finally sprinkle with diced pepper to make a pot of delicious soup.
Brine chicken's liver
Ingredients: chicken liver, salt, ginger slices, garlic, star anise and a little pepper.
Practice: Wash the chicken liver thoroughly. Add seasoning: salt, ginger slices, garlic, star anise and a little pepper. Add soy sauce and some cooking wine, add water and cook over high heat. When the water boils, turn to low heat and cook for ten minutes, then drain the water with high fire. Take out the slices and plate them.
spinach soup
Ingredients: appropriate amount of spinach (I think it is about 8 taels, too little is soup, too much becomes stew), 65438 preserved eggs +0, half salted eggs, one clove of garlic and one handful of shredded lean meat. Drink soup in moderation.
Practice: 1: Wash spinach and knead it into two pieces for cooking; Slice or shred lean meat and marinate with a little soy sauce, chicken powder and pepper for 15 minutes; Garlic slices; Peel the preserved eggs and press them into pieces with a spoon; Break the salted eggs and put them in a bowl for later use.
2. Heat the casserole, add a small amount of stock and stir-fry the garlic slices.
3. Add spinach, stir-fry until the color is slightly darker, then add broth and boil.
4. Add shredded pork, preserved eggs and salted eggs (salted egg yolk can be broken) until the meat is cooked and tasty.
The original recipe required 2 preserved eggs, 1 salted egg. Fruit always thinks that egg yolk is high in calories, and eating too much will not help to lose weight, so it reduces the weight of a preserved egg and half a salted egg.
Tomato beef soup
Ingredients: 500 Jin of beef and 2 onions.
Accessories: 2-3 cloves of garlic, tomato sauce 10g or tomato 10g, 0.5 cup of rice and 0.5 cup of sour plum.
Methods: 1. Choose steak. Wash and cut into small pieces, put in a pot, add cold water to cook, and remove the foam.
2. After the meat is cooked 1.5-2 hours, add onion slices and minced garlic, rice, sour plum, salt and pepper, and continue to cook for 30 minutes.
3. Stir-fry tomatoes in the soup with clear oil or floating oil, put them in the soup 5- 10 minutes before the soup is cooked, and sprinkle with coriander powder or fennel when serving.
Features: sour taste, good soup and good rice.
2. Sweet potato soup: sweet potato1000g is washed and peeled, cut into small pieces, cooked with three or four bowls of water, and eaten with sugar. It tastes sweet and laxative.
3. Mung bean soup or red bean soup: Wash 250 grams of mung bean or red bean, add four bowls of water, boil with slow fire, and add sugar to eat. Mung bean soup is suitable for drinking in summer, which has the functions of cooling, heatstroke prevention and detoxification; Red bean soup is suitable for tonic in winter. If red dates and longan can be added, it can play a role in enriching blood.
4. ribs soup: 500 grams of ribs are washed, and spices such as ginger, onion and cooking wine are added. After 4 bowls of water are boiled to half-cooked, the soup can be cooked separately or together with auricularia auricula, kelp, wax gourd, radish, yam and lotus root. Add a little salt to make a delicious sparerib soup. If radish is added, it can be made into pork ribs and radish soup, which is more delicious with vinegar.
5. Beef vermicelli soup: 500 grams of beef, cut into pieces after washing, add ginger, onion, cooking wine and other seasonings to the pot, add four bowls of water and a little salt, and then add vermicelli and coriander, which is delicious.
That's all I can do, and I found some for you. Take a look.
Egg bean curd soup
Ingredients: Tofu, eggs, green vegetables (cabbage or spinach), Flammulina velutipes, shredded carrots, salt and sesame oil.
Method:
① Wash vegetables and cut into pieces, cut tofu into small pieces, and break up the egg liquid for later use.
(2) Boil a pot of water and add tofu, Flammulina velutipes and shredded carrots. After the water boils, slowly pour in the egg mixture, then add the vegetables, add salt, turn off the fire and pour in the sesame oil.
Features: One of China home-cooked soups, with simple ingredients, delicious taste and rich nutrition, is suitable for all ages. Tomato and Egg Soup
Half a pot of water, a little dried seaweed into the water, and bring to a boil.
An egg, break up and add a little chopped green onion.
One or two tomatoes, sliced or cut into small pieces.
After the water boils, first pour the beaten eggs into the pot, stir them a little, and then pour in the chopped tomatoes. When the water boils again, turn off the fire and let it simmer for about 3 minutes. Add laver, Nostoc flagelliforme, ginger powder, salt and pepper, and pour a few drops of sesame oil. When the fire makes the soup boil, turn off the fire.
A complete collection of tofu soup practices
Tofu is sweet and cold. Has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production, moistening dryness, clearing away heat and toxic materials, moistening intestine and reducing turbidity.
【 Efficacy 】 Yiqi Kuanzhong, promoting fluid production and moistening dryness, clearing away heat and toxic materials, regulating spleen and stomach, and resisting cancer.
[Edible] Suitable for people who are weak, malnourished, deficient in both qi and blood, and old and thin; Suitable for hyperlipidemia, hypercholesterolemia, obesity and arteriosclerosis; Suitable for diabetic patients; Suitable for women with insufficient postpartum milk; Suitable for teenagers and children; Suitable for people with phlegm-fire cough and asthma (including acute bronchitis and asthma); Suitable for cancer patients; Bean curd skin is most suitable for the elderly; Suitable for drinking, because tofu contains cysteine, which can accelerate the metabolism of alcohol in the body, reduce the toxicity of alcohol to the liver and protect the liver.
"Edible Materia Medica": "When mortals first arrive at one place, they are not acclimatized. If they eat tofu first, they will gradually adapt. "
[No food] Tofu is not suitable for gout patients with abnormal purine metabolism and patients with elevated blood uric acid concentration, because tofu contains more purine; Usually, people with spleen and stomach deficiency and cold and frequent diarrhea in loose stool should not eat it. Tofu should not be eaten with spinach. Do not eat tofu when eating tetracycline. The reason is that tofu made of gypsum contains calcium, while tofu made of brine contains magnesium. Tetracycline can complex with calcium and magnesium ions to form metal complexes, which will affect the absorption of tetracycline in the body and reduce its antibacterial effect.
Note: protein contained in bean curd is rich in nutrition, containing eight amino acids necessary for human body, and its digestion and absorption rate is as high as 92%-96%. Another feature of tofu is that it contains only protein and no cholesterol. It is an ideal food for patients with heart disease, hypertension, hyperlipidemia and the elderly. In addition, lecithin in tofu can increase the content of acetylcholine in the body and prevent Alzheimer's disease.
In addition to tofu and tofu skin, bean products also include dried tofu, venetian blinds (also known as thousands of sheets), tofu brain, tofu brain and stinky tofu. There are also some predecessors who also said that they should avoid it. For example, Wang Mengying, a famous doctor in the Qing Dynasty, recorded with great interest in Diet Spectrum: "Tofu, with green and yellow soybeans, ground in clear spring, squeezed raw, cooked in a pot, soft and alive wins. If it is not pressed, it is particularly soft, that is, rotten flowers, also known as rotten brains. There are thousands of layers of dried leaves, also called thousands of blinds, which are rotten. They are all vegetables, but they can be vegetarian. But rotten, dry and indigestible, it is not suitable for children, the elderly and the infirm. It is best for patients to rebuild from dry rot to fermented bean curd. Its creamy alum is called green fermented bean curd, also called stinky fermented bean curd. It is suitable for people with swollen poison, yellow disease and diarrhea. "
Tofu contains more water, with 90g of water per100g of south tofu and 85g of water per100g of north tofu. Every100g of south tofu contains 4.7g of protein and 7.4g of north tofu; The carbohydrate content of south tofu is 2.8 grams, and that of north tofu is 2.7 grams. The calcium content is 240 mg per 100 g of south tofu and 277 mg per 100 g of north tofu. The phosphorus content of south tofu is 64 mg 100 g, and that of north tofu is 57 mg. The iron content is per 100 g of south tofu 1.4 mg and north tofu 2. 1 mg; The thiamine content is 0.06 mg per 100 g of south tofu, 0.03 mg of north tofu, and 0.03 mg of riboflavin per 100 g of south tofu and north tofu; Nicotinic acid is 0. 1 mg per 100 g of south tofu and 0.2 mg of north tofu. Tofu is a diet food with high nutrition, high minerals and low fat. Rich protein is conducive to strengthening physical fitness, increasing satiety, and is conducive to the persistence of weight loss. Suitable for simple obesity.
The protein content of dried bean curd, oily bean curd, bean curd skin and other bean curd products is higher than that of tofu, and they are all the best foods to lose weight.
Xuecai tofu soup
Ingredients: 200g tofu, 0/00g potherb mustard/kloc-,50g salt, chopped green onion, monosodium glutamate and salad oil.
Method: blanch the tofu in boiling water, and then cut it into 1 cm square cubes. Wash the wild vegetables and dice them. Heat the pot, add chopped green onion and stir-fry until fragrant, add appropriate amount of water, add potherb mustard and diced tofu when the water boils, simmer for a quarter of an hour, and add refined salt and monosodium glutamate to serve.
Chicken wings with bean curd
Ingredients: 200g shark fin, 30g golden tofu, 20g turkey feet, 2 old pigeons, 2,000g old chicken, pork chop1000g.
Ingredients: coriander, Zhejiang vinegar
How to do it:
(1) Wash and chop old chicken, steak, old pigeon and chicken, soak them in ginger and onion wine, and pick them up for later use. (2) Put the bamboo slices into the casserole at the bottom, then cover the cooked shark's fin, cover the raw materials, add the soup twice, heat it, simmer with strong fire and slow fire until the two ends of the fin needle droop, and add seasoning to pick it up for later use. (3) Cut the golden tofu into pieces, blanch it with boiling water, pick it up and put it in the pot, then add the egg white and the foot of the fire, and then add the shark's fin soup to taste and serve.
Features: fresh and tender taste, bright color and rich flavor.
Bean curd straw mushroom millet soup
Ingredients: Tofu 1, Volvariella volvacea 1 (about 40g), cream corn 1, vermicelli 1/2 (about 20g), ginger 1, 3/2 cups of water, and oil 1 teaspoon.
Ingredients: seasoning: salt 1/2 teaspoons.
How to do it:
1. Dice tofu, drag it with boiling water, and then soak it in cold water.
2. Straw mushrooms are pedicled, washed, sliced, vermicelli cut, soaked, canned and millet taken out.
3. Heat 1 teaspoon oil, saute ginger slices and straw mushroom slices, add water, cream corn and tofu, and cook for 5 minutes. Finally, add vermicelli and season with salt.
Note: When cooking corn soup, keep stirring to avoid condensation. After the vermicelli is soaked, blanch it with boiling water for a while, then cross the cool river and it will be smooth.
Ingredients: 250g tofu, 200g wax gourd.
Methods: Tea was replaced by soup, once a day/kloc-0.
Medicinal value: it is mainly used to treat lung and stomach injury caused by summer heat in children: fever persists, and the heat potential rises or is delayed in the afternoon. The hotter the climate, the higher the heat; Thirst, excessive drinking, forehead fever, dry and burning skin, no sweat or less sweat, frequent urination, mental irritability, red tongue, thin yellow fur and thready pulse.
Tofu seafood soup
Ingredients: 4 Liang (about 80g) of mandarin fish and Chinese cabbage, 3 Liang (about 120g) of shrimp, tofu 1 piece, ginger 1 slice, clear soup 1 can, 2 cans of water and appropriate amount of salt.
Ingredients: seasoning: salt 1/3 teaspoons, sugar 1/4 teaspoons, a little pepper.
How to do it:
1. Wash and slice the fish and mix well with shrimp and seasoning.
2. Wash the tofu, dry it and cut it into thick slices.
3. Boil clear soup with water, add Chinese cabbage and cook for a while until it is not cooked. Add ginger slices, tofu, shrimps and fish fillets, and cook for 10 minute. Season with salt.
Fish head soup with tofu and pomfret.
Ingredients: tofu 1 20g (diced), pomfret head1,coriander15g, lobster sauce 30g and onion 30g.
Production method: First, cook tofu, pomfret head and fermented soybean, then cook coriander and onion, and serve.
Medicinal value: it is mainly used to treat wind-cold acute rhinitis: it is more common in winter, with heavy nasal congestion, runny nose, heavy nasal sound, aversion to cold, mild fever, anhidrosis, dry mouth, pale tongue, thin and white fur and tight pulse.
Tofu gypsum soup
Ingredients: 60g gypsum and 300g tofu.
Methods: Boil water 1 hour, season with a little salt, drink soup and eat tofu.
Medicinal value: It is mainly used to treat epistaxis with lung heat type: dry nasal bleeding, red but small amount, body heat, cough with little phlegm, dry mouth, red tongue and rapid pulse.
Bean curd soup noodles
Ingredients: 1, 2 pieces of spiced tofu, 4 Liang of chicken (about160g), 8 Liang of Chinese kale (about 320g), 2 pieces of cake and 4 cups of clear water.
Ingredients: Marinade: 2 teaspoons of soy sauce, cornflour 1 teaspoon, a little pepper and sesame oil, water 1 tablespoon, oil 1/2 tablespoons. Seasoning: fresh dew 1 tablespoon, light soy sauce 1 tsp, salt 1/2 tsp, a little pepper and sesame oil.
How to do it:
1, spiced tofu is washed and shredded.
2. Shred chicken, add marinade and mix well.
3. Wash the kale, trim it into vegetable gall, and blanch it with boiling water with salt and oil for later use.
4. Soak the bread in clear water for 10 minute, then rinse it with clear water, drain the water, blanch it with boiling water, and put it in a soup pot for eating. 5, boil water, add spiced tofu and shredded chicken to cook, add seasoning, pour on the cake, and serve with kale.
Note: Dry flour cakes generally have a strong smell of water, so they should be soaked in clear water before washing to remove the smell of alkaline water.
Tofu and crab meat cream soup
Ingredients: 2 pieces of tofu, 4 pieces of frozen crab meat (about 160g), 2 carrots, 2 onions and celery (about 80g), 4 cups of clear soup, 4 tablespoons of fresh cream, 2 teaspoons of butter, a little onion, pepper and salt.
How to do it:
1. Tofu is scalded with boiling water, washed with cold water and cut into small pieces; Crab meat and frozen crabs, chopped carrots, onions, celery and onions.
2. Melt butter, stir-fry onion and celery, add crab meat and carrot, stir well, add appropriate amount of water, cover and stew for 10 minute.
3. Add clear soup and fragrant leaves to the crab meat and stir well. Simmer for 5 minutes, add tofu pieces and cook for another 5 minutes. Take out the fragrant leaves, season with salt and pepper, turn off the heat, mix in the whipped cream and sprinkle with onions.
Coconut curd flower
Ingredients: Chinese cabbage 1 yuan, two bowls of water 1/2, evaporated milk 1 small pot, 2 tablespoons of coconut juice, and bean drinks 1 box (about 500g).
Ingredients: Seasoning: 4 teaspoons of sugar.
How to do it:
1. Soak the cabbage in water for about half an hour and drain it.
2. Boil the water, put it in a large plate and cook slowly, mix the sugar and mix well, and turn off the fire.
3. Divide the Chinese cabbage liquid into a glass basin, then add the light milk, coconut juice and bean beverage, mix well until it is cool, and put it in the refrigerator for freezing.
Note: the amount of sugar can be increased or decreased according to personal taste. The solidified dried bean curd noodles are mixed with fruits and fresh cream, which increases the aesthetic feeling and appetite.
Shrimp bean curd soup
Ingredients: 35g of shrimps, 250g of tofu, 20g of mushrooms, 30g of medlar, cabbage heart 100g, shredded ginger 10g, fish sauce and monosodium glutamate.
Method: Wash shrimp and medlar, soak mushrooms, wash and shred, and wash and shred cabbage. Put the above materials and shredded ginger into a pot, add appropriate amount of water, fry with strong fire, cut tofu into small pieces, cook with slow fire for 30 minutes, and add fish sauce and monosodium glutamate to taste. 1 daily, with 7 consecutive days as 1 course of treatment.
Medicinal value: tonifying deficiency and strengthening body. It is used for people with physical weakness, loss of appetite, dizziness and numbness of hands and feet.
Tuna bean curd soup
Ingredients: 2 pieces of tofu, tuna meat (small) 1 can, eggs 1 can, 5 cups of clear soup, 3 cups of white wine1,7/2 tablespoons of cornmeal and 2 tablespoons of chopped green onion.
How to do it:
1, cut tofu into small cubes, drain tuna and break it for later use.
2. Boil the white wine to half, boil the broth, add tofu and cook for 2-3 minutes, put down the tuna meat, thicken it with raw flour and season.
3, mix the eggs well, take the heat to make the soup into an egg flower shape, sprinkle with chopped green onion.
Fish head soup with black bean and onion.
Ingredients: Douchi 15g, coriander 10g, 3 pieces of tofu, onion 15g, pomfret 1 head.
Method: wash coriander and onion and chop them; Wash the head of lobster sauce and pomfret. Remove the oil pan and wash the head of pomfret and tofu. Take an oil pan, fry the head of Siniperca chuatsi and tofu in the oil pan respectively, add light fermented soybean, add appropriate amount of water, simmer for 30 minutes, then add coriander and scallion to cook for a while, and season. Eat soup and fish head, 1 ingredients every day.
Features: sweating, relieving exterior syndrome, stimulating appetite and promoting digestion. In summer, I feel the evil of wind and cold, with pain all over, stuffy nose and runny nose, itchy throat and cough.
Hot and sour bean curd soup
Ingredients: 1 block of iced tofu, 2 tablespoons of onion, auricularia auricula and shredded carrot, 2 tomatoes, 2 ounces of peas (about 80g), 3 ounces of lean meat (about 120g), 1 teaspoon of garlic and 5 cups of water.
Ingredients: marinade: 2 teaspoons of raw oil, 65438+ 0/2 teaspoon of raw flour, a little pepper and a little sesame oil. Seasoning: salt 1 teaspoon, 2 tbsp Zhenjiang balsamic vinegar, Chili oil 1 teaspoon.
How to do it:
1, ice tofu is pressed to remove water, tomatoes are peeled and seeded, peas are torn off and shredded.
2. Shred lean meat, add marinade and mix well.
3. Heat half a tablespoon of oil, saute minced garlic, put down shredded onion and peas, and stir-fry for later use. 4. Boil in clear water. Put the shredded bean curd, shredded carrot and shredded lean meat down and roll for 10 minute. Add shredded onion, shredded fungus, shredded tomato and shredded pea, and roll for 5 minutes. Add seasoning.
Note: Onions can only show their fragrance when they are fried, and the beany smell can be removed when they are fried.
Corn bean curd soup
Ingredients: 2 pieces of bean curd wrapped in cloth (dehydrated), 2 pieces of shrimp (about 80g), green beans 1 tablespoon, eggs 1 piece, 3 cups of chicken soup, teaspoon of cooked oil 1 teaspoon, 3/4 cans of millet and a little radish.
Ingredients: marinade: salt 1/4 teaspoons, a little sesame oil and a little pepper. Sauce powder: salt 1/2 teaspoons, light soy sauce and wine 1 teaspoon, 2 tablespoons horseshoe powder, a little sesame oil and pepper, and 3 cups of water1/.
How to do it:
1. Remove intestines from shrimps, wash them with salt, rinse them with water (if washed once), absorb water, add marinade and mix well, marinate for about 10 minute, blanch them in boiling water and drain.
2. Boil the chicken soup, add corn and mung beans, and then roll it up.
3. Dice the tofu gently, put it into the soup while cutting, add the sauce and shrimp, then roll it up and turn off the heat, add the beaten eggs, push it evenly, and add the cooked oil and coriander.
Note: Shrimp meat can be washed in advance, sucked dry, mixed with marinade, put in the refrigerator and used the next day, so that shrimp meat is more crisp.
Shijiugong tofu soup
Ingredients: 500 grams of fish, 2 pieces of tofu, 3 pieces of ginger, 1 root onion, salt.
How to do it:
1, eviscerate, scale and wash the fish. Fry both sides of the fish in oil until golden brown.
2. Wash the onion and cut into sections.
3. Pour a proper amount of water into the pot, roll the water into the fish and ginger slices, and simmer for half an hour.
4. Take out the fish, add tofu and onion to the soup, cook for about 10 minute, season with salt, and serve.
Lotus root and winter melon bean curd soup
Ingredients: 50g of fresh lotus root nodes, 0/00g of wax gourd/kloc, and 0/00g of tofu/kloc.
How to do it: decoct soup twice a day.
Medicinal value: it is mainly used to treat aphthous ulcer: there are yellow-white ulcer spots on the inner side of lips and cheeks, tongue surface and palate, which are round or oval, and the surrounding mucosa is bright red, with a large number of ulcer spots, generally 6- 10, which is painful, especially when eating; Headache, thirst, red urine, red tongue and slippery pulse.
Maltose tofu radish soup
Ingredients: 300g tofu, 50g maltose, 1 cup raw radish juice.
How to do it: mix and boil.
Medicinal value: It is mainly used to treat bronchial asthma of lung heat type: red face and lips, wheezing and wheezing, yellow phlegm with sticky flute, liking cold drinks, dry stool, red tongue, yellow greasy fur and slippery pulse. Or fever, disgust, spontaneous sweating and other manifestations.
Crucian carp red tofu pot-stewed drink
Ingredients: 250g crucian carp, 0g adzuki bean100g, 3g Phytolacca acinosa.
How to do it: cook, drink soup and eat fish together.
Medicinal value: it is mainly used to treat liver cirrhosis due to water-dampness internal resistance: abdominal distension, if it is distended, will be firm if it is pressed, such as water-wrapped capsules, sallow complexion, loss of appetite, nausea and vomiting, short and red urine, red tongue, white fur and thready pulse.
Sichuan cuisine-braised fish head and bean rotten soup
2 raw fish heads, 50g mushrooms and winter bamboo shoots, and tofu 100g.
Legislation
Stir-fry the fish head first;
Add a little watercress, onion, ginger and minced garlic, add the soup to boil, remove the residue, add mushrooms, winter bamboo shoots, tofu, soy sauce, salt, monosodium glutamate, pepper, cooking wine and fish head, add vermicelli when cooked, thicken the soup, sprinkle with green garlic and serve.
Tofu and winter melon lean broth
Take 200 grams of tofu, 400 grams of wax gourd and 0/00 grams of lean pork/kloc. Slice lean meat into shredded pork, slice wax gourd, cut tofu into pieces, add 3-4 bowls of clear water to make soup, and simmer for about an hour.
Tofu is sweet and cool, enters the spleen and stomach, intestines, can benefit qi and balance the middle, promote fluid production and moisten dryness, and clear away heat and toxic materials. According to Suixiju Diet Spectrum, it has the effects of "clearing away heat and moistening dryness, promoting fluid production and detoxicating, tonifying the middle energizer, relaxing the intestines and reducing turbidity". Wax gourd is sweet and cool, which can relieve summer heat and reduce fire, moisten dryness and promote fluid production, and induce diuresis to quench thirst. In addition, lean meat warms the spleen and stomach, and supplements the loss of the body in hot weather or after work. Therefore, soup is a timely soup for clearing heat and relieving summer heat, relaxing bowels and strengthening the spleen in summer.
Big Fish Head and Bean Curd Soup
Fish head is the freshest part of fish, rich in egg white; Tofu is a fat-reducing food with high nutrition, high minerals and low fat. Rich egg white is conducive to strengthening physical fitness, increasing satiety, and is conducive to the persistence of fat loss.
Materials:
Fish head 1, bean curd 1, wax gourd 1, 2 slices of ginger, 0//2 teaspoons of salt and less pepper.
Cooking method:
1. Cut the big fish head, wash and dry it, add seasoning and mix well, marinate slightly and cut into pieces.
2. Soak tofu with clear water.
3. Scrape off the skin and cut into large pieces.
4. Put the ginger slices in the pot, stir-fry the big fish head slightly, remove the fish head and ginger slices and put them in the plate.
5. Boil 4 cups of water, add fish head, bean curd, wax gourd and ginger slices, turn to medium heat and cook until the ingredients are cooked, and season with salt.
Yipin tofu soup
Ingredients: tender tofu (250g), green leafy vegetables (a little), chicken (60g), monosodium glutamate (a little), eggs (3), refined salt (a little), dictyophora indusiata (40g), pepper (a little) and chicken soup (1 bowl).
Production method:
1, pound the tofu into a velvet shape and filter it with a fine sieve; Beat the chicken into minced chicken with the back of a knife, put a little water into it, remove the chicken tendons and merge it into tofu; Remove the protein from the eggs and stir.
2. Mix the above materials, add salt, monosodium glutamate and pepper, pour into the basin, smooth it (first put some oil on the basin to prevent tofu from sticking to the chicken), and decorate the surface with some colorful meat and vegetable materials (optional) and flowers, trees or other patterns. Then steam it in a cage for seven minutes before eating.
3. Add dictyophora and green leafy vegetables to the hot chicken soup, and then pour the steamed tofu into it.
Tofu and shrimp soup
Ingredients: 3 pieces of bean curd wrapped in cloth, 50g each of crab meat, scallop, fresh shrimp, spotted meat, fresh straw mushroom, tremella, Chinese cabbage and carrot, protein 1 spoon, raw flour 1 spoon, 3 cups of clear water (or soup), liquor 1 teaspoon, pepper and sesame oil.
Ingredients: Seasoning: 4 teaspoons of salt and sugar, and appropriate amount of pepper and sesame oil.
Exercise:
1. Dice the bean curd wrapped in cloth and soak it in boiling water; Tremella and vegetables are cut into nail slices, carrots are diced, and fresh straw mushrooms are pedicled and sliced; Fly separately.
2. Marinate scallops, shrimps and prickly ash with a quarter of seasoning and fly; Pick out crab shells from crab meat and soak them in hot water.
3. White mushrooms, fresh straw mushrooms, carrots and vegetables are stewed with the remaining seasonings and a teaspoon of salt until they taste good.
4. Heat the wok, dip half a tablespoon of oil in wine, add tofu, seafood, mushrooms and vegetables, pour water (or soup) into the wok to boil, and bury the glutinous rice flour. Finally, add the evenly stirred egg white, drop a little pepper and sesame oil, and take out the pot.
Tofu and Kelp Soup
Material dried kelp, half a strip; Tofu, one piece; Small celery, one; Tender ginger, a small piece; A little salt.
working methods
1. Wash kelp and cut it into small pieces. Cut the tofu into cubes. Chop the celery into powder. Cut the tender ginger into filaments.
2. Put a proper amount of water into the pot, add kelp, tender ginger and tofu, boil over high fire, continue to cook over low heat for half an hour, and add a proper amount of salt to taste.
3. When serving in a bowl, add a proper amount of celery powder.
Tofu garden soup
Materials: 1, kapok tofu 500g, internal tendons 100g, clean bamboo shoots 40g, fragrant shavings 30g, chopped green onion 1.
Seasoning:
1, salt 1/4 teaspoons, a little pepper, sesame oil 1/