1, soak black fungus, and then put it in a pot to cook;
2. When it boils, add minced meat and quickly break it up;
3. When boiling again, pour in tofu;
4. Season with salt and sprinkle with chopped green onion.
Qing Xiang lean broth
1, onion and coriander are washed and cut into sections, and lean meat is washed and sliced;
2. Put a proper amount of water into the pot and heat the water to 50% heat;
3. Add the cut lean meat and keep stirring with a spoon to avoid becoming a hard block;
4. Add salt and stir well, cover the pot and cook the lean meat until it is cooked thoroughly; Open the lid and add soy sauce.
5. Add monosodium glutamate and mix well, then sprinkle with onion and coriander.
Chinese Cabbage and Tofu Soup
1, Chinese cabbage washed and cut into sections, garlic diced; Cut tofu into small pieces, blanch and remove;
2, hot oil in the pot, saute garlic; Add Chinese cabbage and stir fry;
3. Stir-fry the cabbage until soft, and then add the tofu; Then add water to boil;
4. Add salt and chicken powder before cooking.
Pork liver lean broth with Lycium barbarum leaves >>
Luffa lean broth >>
Sour radish old duck soup sour soup
1. Wash the old duck and chop it into small pieces. Peel the white radish and write it into pieces for later use. Slice onion and ginger.
2. Pour clear water into the pot, add the duck pieces, boil over high fire, skim off the blood foam, continue to cook for 5 minutes, and then rinse off the floating foam on the surface of the duck pieces with clear water. Pour the water out of the duck block. number
3. Take a pot (or the pot just washed), pour in water, add duck, star anise, pepper, onion and ginger slices, and then pour in yellow wine.
4. After the fire comes to a boil, pour the chopped white radish, open the lid and cook for 5 minutes, then pour the old duck soup bag, cover the lid and stew for 1.5 hours. Season with salt before cooking.
tomato and bean curd soup
1, peeled tomatoes and cut into small pieces, washed baby cabbage and cut into strips.
2. After the oil pan is heated, add the ginger slices and stir fry until fragrant, add the whole piece of tofu and stir fry a little, then take out the pan.
3, another oil pan, add tomatoes and stir fry, add baby cabbage roots and stir fry together, first keep the leaves.
4. Stir fry and color a little, then pour in the right amount of water, cover the soup to make it excellent, and then add the leaves.
5. Add the fried tofu pieces, simmer for a while, and then cut the tofu into pieces.
6. Add Flammulina velutipes one minute before cooking, add salt and finally sprinkle with chopped green onion.
Tomato and pork liver soup >>
Tomato and black fish soup >>
Black fish in sour soup >>
Fat beef in sour soup >>
Sweet soup spectrum barley mung bean soup
1. Soak mung beans, coix seed and lotus seeds in cold water for 4-5 hours.
2. Then pick up the soaked mung beans, coix seed and lotus seeds and boil them in water.
3. Cook slowly with low fire, and add dried tangerine peel when mung beans and barley are cooked.
4. Finally, add rock sugar to taste and eat.
Papaya and mushroom soup
1, peeled and seeded papaya, and cut into pieces;
2. Wash the north and south apricots;
3. Wash the pot, pick up a proper amount of water and apricots, and cook for 20 minutes first;
4. Add papaya and rock sugar to stew 1 hour.
Practice of Guangdong syrup >>
Bitter soup spectrum bitter gourd and corn sparerib soup
1. Wash corn, bitter gourd and spareribs for later use.
2. Add water to the pot and wash the ribs in the pot.
3. Add water to the casserole and cut the corn into pieces.
4. Add the cooked ribs.
5. Cook over high fire until the soup boils, and then cook for 20 minutes.
6. Then put the bitter bitter gourd into the pot. Boil first, then turn to medium heat and cover for half an hour.
7. Finally, add salt to taste.
Born and cooked in keel soup.
1, Rehmannia glutinosa and Rehmannia glutinosa are recommended to be bought in pharmacies, so they can be directly prepared.
2. Pick up the keel and put it aside.
3. Put the cooked ground, red dates, medlar, ginger slices and keel into the soup pot, add water to boil, and then simmer for 40 minutes.
4, the specific time can be controlled according to the situation, and finally put some salt.
Ginseng chicken soup
1. Cut the chicken open and wash it, then cut the pig into pieces and wash the fresh ginseng.
2. Boil the water in the pot to boiling point, put it in the chicken and pig exhibition and cook it to remove blood stains on the surface, then pour it out and rinse it with water.
3. Put pork liver, chicken, fresh ginseng, medlar, ginger and red dates into a stew pot, add water for 2 hours, and add salt and chicken powder to serve.
Sauerkraut and bean curd soup
1, cut kimchi, slice pork belly, mince garlic and dice tofu;
2. Heat the pot, pour the oil and add the minced garlic;
3. Add pork belly and stir fry; Add kimchi and stir fry; Pour in tofu and simply stir fry;
4. Pour water and stew for about 20 minutes;
5. Add beef powder, sesame oil and minced garlic.
Pepper pork tripe soup
1 Wash pork belly, rinse it with clear water first, soak it in cooking wine for 10 minute to remove the odor, rub it with salt once, and then wash it repeatedly with raw flour. Remember to wash both sides;
2. Finally, boil the pepper with water and blanch the washed pork belly. This method is delicious;
3. Stir-fry the white pepper and crush it. Put all the ginger slices and blanched ribs into the pork belly.
4. Add the soup pot and add enough water. After the fire boils, turn to low heat for 2 hours until the soup is milky white;
5. Take out the pork belly, cut it into strips, put it in a soup pot and cook for 15 minutes, and add salt to taste.
Hot and sour soup 1 >>
Hot and sour soup exercise 2 >>
Sour and hot belly silk soup >>
Xiantangpu pettitoes corn soup
1. Wash the pig's hands, test the hair with fire, and then cook with hot water to remove the odor.
2. Add a proper amount of water, eight petals and ginger slices to the pig's hand and cook together. Keep the fire and continue to cook 15 minutes. Skim off the froth with a spoon, then add the corn and mushrooms, and turn to low heat to continue cooking.
3, about 80 minutes, the pig is soft and rotten. Finally, season with salt. Don't add salt too early, or the pig's hands won't be cooked so white, waxy and thick.
Winter melon and kelp sparerib soup
1, wash the pot, add half a pot of warm water and ribs;
2. Add ginger slices, onion segments and pepper granules, boil over high fire and simmer over low fire;
3. Soak kelp in advance for 1-2 hours, clean and cut into thick strips or cubes;
4, melon peeled, washed and cut into small pieces;
5, the soup is simmered for about half an hour, and put into the sea;
6. Stew for another 20 minutes and add melon, garlic and salt. After the wax gourd is boiled for about 20 minutes, add chicken essence and turn off the heat.
Hu Aishan sparerib soup >>
Lotus root ribs soup >>
Sturgeon fish head soup >>
Pork belly and lung soup >>
Curry soup
1. Chop ginger and garlic, and chop potatoes for later use.
2. Slice lean meat, add salt and other seasonings, marinate for half an hour and steam.
3. Add hot oil to the pot and stir-fry potatoes with two pieces of curry until the potatoes are golden brown and half-cooked.
4. Add warm water and four pieces of curry until the ingredients are soft and tender.
5. After boiling for 30 minutes, mash the apples, mix them with milk and pour them into the pot.
6. Then add the appropriate lean slices and add a little salt to taste! Decorate with coriander after cooking, and you can finish.
Curry beef soup
1. Cut the brisket into large pieces, wash it with the barrel bones and fly;
2. Add enough cold water to the slow cooker, add beef brisket, beef tube bone and ginger slices, and simmer for 4-6 hours;
3. Take out the stewed brisket, cut it into thin slices and put it in a bowl for later use;
4. Take another pot, add some beef soup to boil, add some curry powder and mix well, add salt to taste;
5. Pour into the soup bowl and add coriander.
Winter yin meat
1. Wash clams, wash Flammulina velutipes, slice carrots and wax gourd, chop millet pepper, wash and peel green lemon salt, cut lemon grass leaves into sections, and cut tofu into thick slices for later use.
2. Slice the lean meat and blanch it in water until it is cooked.
3. Add water to another pot, add a tablespoon of Dongyingong sauce, add lemon grass and millet spicy, add carrot slices and wax gourd slices, and then add lean meat, clams, tofu and Flammulina velutipes.
4. After rising through, cut the green lemon from the middle half and squeeze out the juice from the two semicircles. The salt is salty and light. Turn off the fire and you can eat it.