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What are the foods for making soup?
Soups include chicken and duck, beef, ribs, trotters, carp, tofu, mushrooms, white gourd, bitter gourd, white radish, black beans, kelp, lotus root, yam, red dates and mushrooms. There is a bowl of steaming fresh soup on the dining table, which often makes people drool, especially in winter and spring. Soup can not only help people keep warm, but also make people have an appetite. Protein-rich animal raw materials are often used in soup, preferably cattle, sheep, pig bones and chicken and duck bones.

Tips for cooking soup: Be sure to use a big casserole (a big belly and a small mouth are best). Once the water is drained, no more water will be added. After the medium fire is boiled, cook for more than two hours with a small fire or a small fire. Only the casserole can cook a unique flavor. Casserole is the fate of soup. You should put enough ginger. Ginger is the soul of soup. Must use fresh meat, and must contain a small amount of fat. This is the essence of soup. Be sure to put one or two things that clear away heat, promote diuresis and strengthen the spleen, such as lotus root, lily, watercress, horseshoe, yam and radish. This is the essence of soup. Be sure to put one or two sweet things, such as a few red dates, candied dates, a little raisins or dried longan. American ginseng, astragalus, medlar, angelica, etc. Can be added according to different needs. This is the "qi" of soup. One or two kinds of stems, fungi and dried fruits such as Lady Enforcers, yellow flower, shiitake mushroom, auricularia auricula, peanut, ginkgo and lotus seed can be added appropriately. This is the "companion" who makes soup.