First: Tomato yam egg soup.
Prepare ingredients: fresh yam half root, tomato 1 piece, egg 1 piece, ginger.
Step 1: First, peel the prepared fresh yam, tomato and ginger respectively. When peeling fresh yam, it is best to cover one end with a bag and hold the bag with your hand to avoid itching when your hand touches the yam juice. Then, chop the peeled and washed fresh yam into small pieces with the back of a knife, and chop it as thin as possible, which makes it easier to cook; Tomatoes are also cut into small pieces, chopped a little, and ginger is mashed for use.
Step 2: prepare a small bowl, beat in a soil egg and stir it into egg liquid for later use!
Step 3: prepare a clean pot, add a little oil to the pot (don't put too much oil in the soup, or the soup will be very greasy), pour in the chopped tomatoes and stir-fry with ginger, and stir-fry for one or two minutes on medium heat. Stir-fry tomatoes until soft, stir-fry tomato juice, and pour in 3-4 clear water, enough for a family of three.
Step 4: Pour the cut yam into pieces and push them evenly with a spatula. After the fire boils, cook it over medium heat for 5 to 8 minutes.
Step 5: Cook until the yam is cooked and the soup becomes thick, then slowly pour the egg liquid into the pot, push it a few times with a spatula to disperse the egg flowers, then add less salt according to personal taste, mix well, then turn off the fire and pour it on the soup basin.
The second course: soup with towel gourd and tofu slices.
Ingredients: local towel gourd, Hakka tender tofu, lean meat 100g, ginger, coriander.
Step 1: firstly, peel the loofah, rinse it, and then cut the hob block; Hakka tender tofu is soaked and washed first, and then diced; To make loofah soup, be sure to put more ginger, beat the ginger well and cut the parsley into fine powder.
Step 2: clean the lean meat first, then cut it into pieces, the thinner the better, and put it in a bowl. Add the mashed ginger in front, add a little raw flour and an appropriate amount of cooking oil, mix well with chopsticks, and marinate for ten minutes to remove the fishy smell of pork. Put it aside!
Step 3: Prepare a clean pot. You don't need too much oil to cook soup, just a little. Stir-fry chopped scallion and ginger in a pot. Stir-fry the loofah for a minute or two, which can reduce the coolness of the loofah itself and increase the flavor of the soup. After frying, pour in 3 or 4 bowls of water. At the same time, pour in diced tofu and bring to a boil.
Step 4: After boiling, add the marinated lean meat slices, boil again, and then cook for 5 to 10 minutes on medium fire.
Step 5: After the meat slices are cooked and the soup is thickened, pour in the coriander powder, add a little salt, push it evenly with a spatula, turn off the fire and pour it into the prepared clean soup basin!
The third way: Radix Pseudostellariae and Radix Ophiopogonis lean broth.
Ingredients preparation: lean meat, white lotus seeds, dried yam, Ophiopogon japonicus and Pseudostellaria heterophylla.
Step 1: Prepare 150g lean meat, and it's best to buy pork for stew. If you can't buy pork, buy other lean meat! Rinse the lean meat first, then slice it, don't cut it, cut it and soak it in water for half an hour to 1 hour to soak the blood out.
Step 2: Prepare a pot, add some water to the pot, throw the lean meat into the pot, add two or three pieces of ginger and a little cooking wine to remove the fishy smell, then boil it with strong fire, blanch it to remove the fishy smell, then pick it up until it is dry, then put it in clear water, and clean it for use!
Step 3: Next, prepare 15g dried yam, 5 white lotus seeds, 5g Ophiopogon japonicus, 5g Pseudostellaria heterophylla, and clean two peels or oranges together. Take a knife that is not very sharp and scrape off the bitter white film inside the peel. Scrape off the white film and put it in the stew. Stewed lean broth is delicious.
Step 4: Prepare clean stew, add lean meat, yam, white lotus seeds, Ophiopogon japonicus, Pseudostellaria heterophylla and pericarp in turn, and then pour in 2 to 3 bowls of boiling water. I was supposed to put two pieces of ginger, but Xiaolan forgot. Cover the saucepan, put it in the saucepan, then cover the lid and stew 1 to 2 hours. (Remember to add water to the saucepan first) Finally, add a little salt and mix well, and you're done!
The fourth way: yam and loofah soup
Prepare ingredients: loofah, Hakka tender tofu, fresh yam, eggs, coriander and ginger.
Step 1: Peel the loofah and fresh yam respectively, and then clean the loofah, yam, tofu, coriander and ginger respectively. Then cut all the ingredients that need to be cut: first cut the loofah into two sections, then cut it into small strips the size of the little finger, and then cut it into small squares, which is more convenient for children to eat; Prepare a tender piece of tofu and cut it into such dices; Cut ginger into small pieces and coriander into small pieces; I also prepared a little fresh yam, chopped it into small pieces with the back of the knife, and chopped it as thin as possible, so it is better to cook. This yam was left over from Xiaolan's family. If there is no fresh yam at home, you can keep it.
Step 2: Prepare a small bowl, beat in a soil egg and beat it into egg liquid.
Step 3: add a little oil to the pot, stir-fry ginger slices, stir-fry until fragrant, and then pour in 3 to 4 bowls of water. At the same time, pour the chopped yam and diced tofu into the pot, push them evenly with a spatula, and then turn to high fire to boil, and cook for 5 minutes on medium fire instead.
Step 4: After 5 minutes, pour in the diced loofah and continue to cook for 3 to 5 minutes.
Step 5: Cook the yam and loofah until they are cooked, then slowly pour in the egg liquid, and then push it with a spatula for a few times to let the eggs spread out, and beautiful eggs will be formed!
Step 6: Finally, add coriander to increase the taste of the soup, then add a little salt according to your personal taste, and turn off the heat by pushing it evenly with a spatula.
Step 7: pour it into the soup basin prepared in advance, and it will be delicious! Although this soup is simple and quick, it is nutritious, sweet and delicious, light and healthy, and suitable for all families to drink in autumn.