Italian seasonal vegetable soup, super pumpkin soup, chicken corn soup, beef seasonal vegetable soup, potato green garlic soup and so on. Soup in western food can be divided into two categories: clear soup and thick soup. There are hot and cold soups. Fish glue production can also be categorized as soup. Fish glue made of products, most of the water, milk, wine, soup and other mixed use, fish glue itself has little nutritional value, with solidification, crystallization, shaping, dissolvable reduction and other characteristics.

Italian seasonal vegetable soup, super pumpkin soup, chicken and corn soup, beef seasonal vegetable soup, potato and garlic soup. Soup in Western food can be divided into two categories: clear soup and thick soup. There are hot and cold soups. Fish glue production can also be categorized as soup. Fish glue made of products, most of the water, milk, wine, soup and other mixed use, fish glue itself has little nutritional value, with solidification, crystallization, shaping, dissolvable reduction and other characteristics.

Beef and Vegetable Gumbo

1, dry beans soaked in cold water overnight, the next day rinsed and drained. Marinated beef, onions, carrots diced, mixed vegetables processed into the shape of a suitable soup, tomatoes poured into the chef's machine into a coarse puree with broken pieces.

2, pour oil in the pot, pour in the beef and stir-fry until the color turns brown, then pour in the onion and stir-fry for 2 minutes, then pour in the beans, tomato puree and 10 cups of boiling water (2.5L), medium-high heat to boil, then reduce the heat and open the lid to coo for 2 hours, and then pour in the carrots and mixed vegetables and coo again for 50 minutes to 1 hour, and then finally pinch the gumbo, pour it into the pot and stir, and then coo for the last 5 minutes, sprinkle salt and pepper, out of the pot. Pepper and serve.

Potato and Garlic Gumbo

1. Mince the green garlic, peel and dice the potatoes, and crush the garlic. Melt the butter over medium heat, pour in the green garlic and sauté for about 10 minutes, until the whole green garlic is soft, then pour in the potatoes and sauté for another 5 minutes, then pour in the garlic and sauté for 1 minute.

2, pour in the stock and bring to a boil over high heat, then turn down the heat and simmer for 25 minutes, remove the potatoes from the heat and allow to cool for 5 minutes, then use the blender stick that comes with the chef's machine to thoroughly beat the mixture, sprinkle with salt and pepper, stir, and then sit on the fire, pour in the evaporated milk and cook to a gentle simmer, then remove from the pot and serve in a bowl with a sprinkle of parsley on the surface as a garnish.