Materials:

Winter melon 500 grams. Edit this section Accessories: 15 grams of seaweed Eggs 50 grams. Edit this section Seasoning: cilantro 3 grams of peanut oil 10 grams of salt 4 grams of monosodium glutamate 3 grams of onion 3 grams of ginger 2 grams. Edit this section of the method: 1, winter melon to remove the pith and wash, cut into tile-ribbed slices; 2, the eggs into a bowl, and mix well; 3, seaweed in a bowl, soak in boiling water soft, wash impurities standby; 4, frying pan on the fire, into the peanut oil is hot, into the green onions, shredded ginger, seaweed stir-fry; 5, add the chicken broth simmering for 10 minutes, and then into the winter melon slices boiled for 5 minutes; 6, add salt, monosodium glutamate, dripping into the egg solution Sheng in the soup bowl, sprinkled with parsley is ready.

Egg soup

Making raw materials 25 grams of tender leaves, 3 eggs, 15 grams of yellow wine, broth, salt, soy sauce

Egg soup oil a little, cooked chicken oil 10 grams. Edit this section of the production process ① eggs knocked into a bowl, add wine, salt a little stirred; ② pot on the fire, pour into the broth, into the tender leaves boil, put the wine, salt, soy sauce, monosodium glutamate, pour into the egg, when it boils again, dripping into the cooked chicken oil can be served in a bowl. Radish razor clam soup

0Materials:

With razor clams 500 grams, 150 grams of radish, wine, salt, monosodium glutamate, fresh soup, green onions, ginger, garlic cloves, pepper, cooked lard in appropriate quantities.

Practice:

1, razor clams washed, put in lightly salted water soaked for about 2 hours, into the pot of boiling water slightly scalded out, take the meat.

2, radish peeling, cut into thin julienne, into a pot of boiling water slightly scalded, to remove the bitter taste, fish out, drain the water. Onion washed and cut, ginger washed and sliced, garlic cloves minced.

3, the pot put cooked lard hot, under the onion, ginger slices stirring pot, pour the soup, add wine, salt boiling, into the razor clam meat, radish wire, monosodium glutamate and then boil, pick off the onion, ginger, sprinkle garlic, pepper that is, this soup is beneficial to the efficacy of the water weight loss.

Burdock soup

0 burdock can be called the holy grail of anti-cancer, it is digested and absorbed by the human body, can be formed into a variety of nutrients, which is "a lot of folic acid" is to be able to play a role in preventing the adverse effects of cellular changes in the ingredients. Burdock also promotes cell reproduction in the body, strengthens white blood cells, doubles the growth of T-cells, and improves resistance. At the same time, burdock has a superb effect on removing blood waste, preventing aging, and has cosmetic properties.

Ingredients:

Beef tendon 400g, burdock 100g, 1 white radish (about 300g), 1 block of white tofu (200g), 1 tablespoon of goji berries (15g), 1 piece of ginger (10g), 1500ml of water, 2 teaspoons of salt (10g)

Methods:

Wash beef tendon meat and slice it into 3cm square pieces. Peel white radish and cut into hobnail chunks, slice ginger and set aside, peel burdock and cut into diagonal segments and store in water for later use, cut tofu into 1cm thick slices.

Put the beef tendon meat into a pot, add the appropriate amount of water (not over the meat 2 finger width), turn on the fire until the water boils, then the beef tendon meat out, wash thoroughly, remove the blood foam.

Put the beef tendon meat, white radish, burdock and ginger into a pot, add 1,500ml of water, bring to a boil over high heat, then reduce the heat to medium and cook for 90 minutes until the white radish becomes transparent and can be easily pierced with chopsticks.

Add tofu, goji berries and salt, bring the soup to a boil again, then cover and simmer for 2 minutes.

Tip:

Burdock can easily oxidize and turn black after being peeled, which doesn't affect the taste but makes the dish look much worse. Putting the peeled burdock into salted water will keep the natural color of the burdock from turning black.

Beef tendon meat is what we often refer to as beef keys, which is a piece of meat with less fat and more tendons on the leg of a cow, so you can use beef tendon meat to make soup without worrying about too much fat that could lead to obesity.

Pig belly soup

0Materials:

Main ingredient: 1 two (about 40 grams), pig belly 1, auxiliary ingredients: north and south almonds **** 2 tablespoons, seasoning: Chenpi 1 / 6, honey dates 4, salt

Practice:

(1) Lemon flowers with water soaked soft, scrape the capsule and wash; Chenpi soaked soft with water, scrape the capsule and wash.

(2) pork belly with water to wash until no odor, put down the boiling water to cook 10 minutes, remove and wash, drain the water with a white wok (that is, no oil in the pot) will be fried on both sides for a few moments, remove and wash again.

(3) appropriate amount of water to boil, put down the kingfisher, pork belly, rind, honey dates, north and south apricots boil on high heat, and then turn to slow cooking for 3 hours, under the salt to taste.

Remarks

(1) Lemongrass can be purchased in the Chinese medicine shop

(2) put the pork belly in the white wok (that is, no oil in the pot) in the pan frying, you can go to the water points, remove the odor of the pork belly kelp soup is extremely tasty, the practice is also very simple it!

Raw materials:

200 grams of seaweed soaked in water, 100 grams of beef, 2 tablespoons of soy sauce, sesame oil, garlic foam 1 tablespoon, pepper, soybean oil

Making method:

1, seaweed soaked in water

2, beef cut foam and soy sauce, sesame oil mix well

3, in the pan with sesame oil, stir fry the beef and seaweed

4, stir fry and add water to boil for a while, then add soy sauce, garlic, pepper can be

Borscht

Information:

Brisket a catty, two potatoes, a carrot, a tomato, cabbage 1/4, celery.

Seasoning:

One tablespoon of wine, one teaspoon of salt, three tablespoons of ketchup, a pinch of pepper, and half a teaspoon of sugar.

How to make it:

Cut the beef brisket into cubes, scald it to remove the blood, rinse off the foam, add fresh water and bring to a boil, then reduce the heat to low.

After half an hour, add potatoes and carrots and cook them together, then add tomatoes and small pieces of cabbage and cook them until soft.

Additionally, use two tbsp. of flour and slowly stir-fry the beef broth to a paste, then pour it back into the beef and add all the seasonings until it thickens, then remove from the heat and serve with chopped celery.

Highlight:

Brisket is better when it's from the ribcage, which is fatty, lean and sinewy, so it's more flexible and won't shrink too much.

Except for the brisket can not be boiled, the other ingredients to boil the longer the better, so that the ingredients and the soup completely dissolved, the fire should be enough

Restore the silk soup

Raw materials

Live eel 350 grams. 50 grams of shrimp, 20 grams of cooked ham, 50 grams of pork loin slices, 20 grams of mushrooms in water, 10 grams of shrimp in water, 30 grams of sliced cooked bamboo shoots ... 5 grams of shrimp. 750 grams of pork broth, 15 grams of shaoxing wine, 15 grams of green onion, 7.5 grams of ginger, 5 grams of salt, 3 grams of monosodium glutamate, 1.5 grams of white pepper.

Method

The eel will be clean, remove the head, tail and spine, cleaned and cut into seven-centimeter segments. The pot set on high heat, scooped into the soybean oil, burned to 80% hot (about 200 ℃), into the eel section, fried for 2 minutes out. The original pot on the fire, pour into the eel, ladle into the pork broth, put the other ingredients, add wine, green onion knots, ginger slices boil, skimming foam. Move to a small fire and stew for 10 minutes, until the soup was milky white, and then move to the high fire to pick off the onion and ginger, add refined salt. Monosodium glutamate, from the pot into a large soup bowl, sprinkled with white pepper is complete.