1, stewed beef bone soup
Ingredients: beef bone1600g, steak 500g, sesame 5g, ginger10g, scallion15g, garlic (white skin)10g, salt10g, and pepper 2g.
Practice: beef offal bones, ribs and beef bones are soaked in cold water, then taken out and put into boiling water to completely remove blood. Beef offal bones and beef bones are put into a large pot together, add onion, ginger, garlic and enough water, boil over high fire, and turn to low fire to boil until the water in the pot is half.
Pay attention to remove the grease and foam floating on it with a spoon at any time during the boiling process. After the soup is boiled to milky white, add beef ribs and continue to stew for 3 hours. After the meat is rotten, remove the ribs, scrape off the meat on the bones, cut into thin slices, and continue to boil the bones until the soup becomes thick milky white broth.
Put thin slices of meat in a bowl, pour hot thick soup, sprinkle with onions and sesame seeds, add salt and pepper, and serve after seasoning.
2, straw mushroom tofu soup
Ingredients: 500g of tofu, 20g of Volvariella volvacea, 5g of bamboo shoots15g, 20g of rapeseed heart, 3g of salt, 20g of soy sauce, 2g of monosodium glutamate, 0g of yellow rice wine10g of starch10g, 5g of sesame oil.
Practice: Bamboo shoots are shelled and peeled, cleaned, but in sheets. Clean the rape heart. Starch is mixed with water to make a paste. Cut the tofu into small pieces, put it in the pot, add water and a little salt, simmer, remove and drain.
Heat a pot, add sesame oil, add Shao wine when the oil is hot, clear soup 100 ml, straw mushroom, bamboo shoots, Chinese cabbage, salt, soy sauce, monosodium glutamate and tofu blocks, boil, thicken with wet starch and take out.
3. Soybean ribs soup
Ingredients: 500g pork chop, appropriate amount of soybean, appropriate amount of ginger, chicken essence, salt and vinegar.
Practice: Soak soybeans in water 1 hour, then take them out and wash them for later use. Put a pot of cold water into ginger slices, which can remove fishy smell. When the fire boils, add the ribs and cook for a few minutes. Remove the spareribs after flying. Refill a pot of water, add ribs, soybeans and shredded ginger, cover and start to cook for 2-3 hours.
Note that the water should be added at one time, and never add water in the middle, otherwise it will affect the taste. Finally, add a proper amount of salt to taste and cook for another 3 minutes.
4. Crucian carp tofu soup
Ingredients: crucian carp 1 strip, tofu 1 box, 3 slices of ginger, 3 slices of onion, oil, salt, pepper, cooking wine and chicken essence.
Practice: the crucian carp is disembowelled, scaled and gilled (completed by the staff of the fish stall), washed, wiped dry and marinated with salt and cooking wine for later use. Cut the tofu into pieces 1 cm thick. Heat the casserole, add a little oil, add crucian carp and fry until both sides are golden yellow.
Add onion and ginger, add enough boiling water (about 5 bowls), cover, bring to a boil, turn to low heat (if you want the soup to be white, use high fire), cook for 40 minutes, add tofu, cook for about 5 minutes, and season with salt, pepper and chicken essence.
5. Porphyra yuba soup
Ingredients: 200g yuba, 2 pieces of laver, duck eggs 1 piece, a little salt and oil.
Practice: Wash the yuba and put it in a purple clay pot for three hours. Filter the wrapped yuba soup and put it in a bowl to cool it. Remove a layer of oil from the surface and boil it in a pot. Add washed laver. Add salt after full boiling, then pour the broken eggs on the surface and turn off the heat.
6. Four-color soup
Ingredients: laver 1 0g, egg 1 piece, tomato1piece, a little shrimp, sesame oil, chopped green onion and salt.
Practice: break the eggs, tear the seaweed into small pieces, and slice the tomatoes for later use. Add a proper amount of water to the pot and boil it. Add egg liquid, laver, tomato and dried shrimp and boil it again. Add salt, chopped green onion and sesame oil to taste.
7. Black bean pig bone soup
Ingredients: 20 ~ 30g of black beans, 200g of pork bones, and proper amount of seasoning.
Practice: Wash and soak black beans until soft, put them in the same pot as pig bones, add appropriate amount of water, boil them with strong fire, then simmer them slowly until they are cooked, and add appropriate amount of seasoning.
8. Shrimp skin tofu soup
Ingredients: 50 grams of shrimp skin, 200 grams of tender tofu, and proper amount of seasoning.
Practice: wash the shrimp skin and soak it. Cut tender tofu into small cubes. Add chopped green onion, Jiang Mo and cooking wine. Stir-fry all the ingredients in an oil pan, and add some water to cook the soup.
9. Mulberry beef bone soup
Ingredients: 25 grams of mulberry, 250 ~ 500 grams of beef bones, and appropriate amounts of wine, sugar, onion and ginger.
Practice: wash the mulberry, add wine and sugar and steam it. In addition, the beef bones are put in a pot and boiled in water. After boiling, the floating foam is removed, ginger and onion are added, and then boiled. When the beef bones turn white, the beef bones are taken out, and the steamed mulberry is added. After boiling, the floating foam is removed, and it can be eaten after seasoning. Daily 1 time, each time 100 ml, weekly 1 dose.
10, kelp sparerib soup
Ingredients: 250g of ribs, 0/00g of kelp/kloc-,2 tablespoons of salt, 1 tablespoon of chicken essence and 5 drops of vinegar.
Practice: soak kelp for ten minutes first, then wash it and tie it into knots, then add a little salt and grab it for a few minutes and wash it with clean water. Boil it with hot water, and then wash it with cold water. Blanch the ribs with hot water for a few minutes, and wash them with warm water instead of cold water.
Pour cold water into the pot, pour the ribs into the pot and cook for half an hour, then put them into the sea. Because the kelp is thick, it will take a long time to cook, then cook for an hour and a half, add salt, chicken essence and vinegar, and cook for another fifteen minutes.
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