Question 1: I would like to ask What is the soup stock of Huainan beef soup,, I have seen. But do not know what to call, there are pictures How to do is not let others see out of his secret recipe, here ask nothing. Good recipes sometimes can not be bought with money, do not want to pay for the same recipe white gift you are also lazy

Question 2: Vegetarian soup practices with pictures Vegetarian soup practices with pictures

Corn, potato and mushroom soup,

Recipe Description Corn and mushroom soup is a very common Western soup, and borscht is almost every Western restaurant must have soup. But the soup will put cream or light milk, eat more than a few mouths will feel tired, today we will "Western into the", do not put the cream, but to add potato paste, so that there is a soup smooth taste, but also a refreshing vegetarian soup, intestinal detoxification, and effectively improve the body's immune system.

Ingredients

Corn: 2 potatoes: 2 Water: 5 bowls Celery: 1 white mushrooms (portobello mushrooms): 10 (3-4 servings)

Method

1. Wash the corn, peeled off the kernels; mushrooms cleaned and sliced; celery cleaned and chopped;

2. Wash the potatoes, peeled, cut into cubes, and put in a Put the potatoes into a blender, pour in a bowl of water and puree;

3. Pour the potato puree, corn kernels, mushrooms and 4 bowls of water into a pot and cook until done;

4. Add the chopped celery, bring to a boil, season with salt and a few drops of sesame oil, and serve.

Functions:

Prevents constipation, promotes detoxification, slows down aging, and improves immunity.

Question 3: What are the noodle soup packets Whether the noodles are delicious, related to the noodles, the main thing is the soup, a good soup is top secret not exposed, the noodle soup practices, so that your noodles are more delicious, the following to share with you a variety of noodle soup practices introduced.

First, California beef noodles beef soup recipe

Main ingredients: beef (brisket or beef ribs) 2 pounds

Ingredients: green onion segments, ginger chopped and patted, stewed meat packet 1 (supermarkets to buy the ready-made), 2 big material, 2 tablespoons of Sichuan soybean paste, cooking wine, oil, peppercorns, dried chili peppers, white carrots, 2 big pieces.

Practice:

1, the beef cut into pieces (not too small, cooked shrinkage) blanching, control the net in a pressure cooker, frying pan put a little oil hot, small fire will be a little soy sauce and then add a little soy sauce fried a few times, to the frying pan with water (more, cook beef with).

2, boil the pot, use a slotted spoon to beat the material slag thrown away without (like spicy heavy, you can cook for a while), pour the boiled soup into the pressure cooker (soup should be wide, about four or five times as much as the beef), put the rest of the ingredients into the pressure cooker, do not have to put the salt (the sauce is salty), after the pot is opened on high heat, medium heat pressure for 25 minutes (with the ordinary pot needs to be a small fire for 2 hours)

3, good job! Beef broth can be made of noodle soup, you can also put potato cubes carrots yuan onions, etc. made of vegetable broth.

Second, home cooking soup

With chopped onion popping pot, and then put who some, put salt, monosodium glutamate, chicken essence, chicken juice, meat flavor treasure (appropriate amount), boil the pot, put the noodles, open the pot can be eaten.

Ingredients: noodles, bok choy, eggs.

Seasoning: salt, chicken essence, meat oil.

Methods:

1, wash and cut the bok choy section, egg beaten. After boiling water in the pot, first put the bok choy, burn two minutes, put the noodles.

2, under the salt, chicken essence, meat oil seasoning.

3, and so the noodle is slightly rotten feeling, beat into the egg, start the pot to fill the bowl is complete.

Question 4: What are the varieties of Wakan soup Shiitake mushroom meat cake soup, cinnamon pork rib soup, cuttlefish meat cake soup, egg meat cake soup, turnip rib soup, kelp pork rib soup, winter melon pork rib soup, black chicken soup with wolfberries, duck leg soup, duck miscellaneous soup, cinnamon pork heart soup, peanut pork heart soup, cuttlefish pork rib soup, soybean pig belly soup, ginseng pork belly soup, shiitake mushroom pork belly soup, angelica lamb soup, jujube lean meat soup, lily of the valley old duck soup, turnip Duck miscellaneous soup, bean curd rib soup, pigeon soup, eel soup with ginseng, cinnamon cake soup, Chinese wolfberry liver soup, mushroom chicken soup, turnip beef soup, winter melon duck soup, wild pepper pig's trotters soup, winter melon chicken soup, Chinese wolfberry chicken soup, mushroom chicken soup, chicken cinnamon soup, chicken jujube soup, ham and winter melon soup, quail egg meat cake soup, lotus seed chicken soup, duck barley soup and so on

Question five: last night I searched out The hot pot base, as well as those various seasonings of the picture are red fruit home, red fruit times

Question 6: meat date soup practice pictures Meat dates of the production of materials:

Main ingredients: pork (lean) 5000 grams of auxiliary ingredients: pig intestine 50 grams of seasoning: 15 grams of cinnamon, salt 100 grams of sugar 100 grams of wine 50 grams of wine, 15 grams of sesame oil

Wuhu Meat Date Characteristics:

This dish has a shiny appearance, red like jujubes, rich meat flavor, the more you chew, the more fragrant.

Teach you how to do Wuhu meat jujube, how to do Wuhu meat jujube is delicious

1. lean pork washed, cut into rice grain; 2. pig small intestine (dry sausage) with warm water soak soft, wash, dry spare; 3. will be refined salt, sugar, big curved wine (sorghum big curved wine), cinnamon, nitrate 100 grams of water with a marinade; 4. lean meat into the marinade and mix, marinated for 2 hours or so; 5. The marinated meat rice into the sausage, with a toothpick to tie a few small holes, in order to drain the air; 6. and then tied with fine twine every 4 centimeters, every 4 segments of a string, rinsed with warm water, dry with charcoal pots, placed in the sunshine for two or three days; 7. and then hang a cool, ventilated place, dry storage; 8. can be steamed or boiled in 20 days, steam or boil, steam or boil, dry and cool, brushed with sesame oil, when eating, cut off from the bundle, remove the twine, loaded with When eaten, cut off from the bundle, remove the twine and put it into the plate.

Wuhu meat jujube production tips:

Nitrate water as little as possible, depending on the quality of the meat. Fresh meat can be added less, on the contrary, it is appropriate to add more; 2. the use of salt, winter and summer are different, winter to use less; 3. into the sausage in the meat of the rice to be closer, the appearance of smooth; 4. drying with the oven can be, but do not bake too dry or baked, drying is to prevent the meat of jujube deterioration.

Flesh jujube is the alias of Cornus officinalis.

In addition, jujube is the name of a delicacy in the northern Anhui region, usually made at home during the New Year's Eve, belonging to one of the more common New Year's goods.

Cornelian cherry, also known as cornelian cherry, taro meat, mountain in meat, jujube skin, etc., deciduous shrubs or small trees, 4-10 meters high; bark gray-brown; branchlets thin cylindrical, glabrous or sparsely adnate pubescent winter buds terminal and axillary, ovate to lanceolate, yellow-brown pubescent. Flowers yellow, drupe long ellipsoid, 1.2-1.7 cm, 5-7 mm in diam. red to purplish red; drupe bony, narrowly long ellipsoid, ca. 12 mm, with several untidy ribs. Fl. March-April; fr. Sept-Oct. Mature fruit for Chinese medicine, used for dizziness and tinnitus, lumbar and knee pain, impotence and spermatorrhea, dysuria and frequent urination, leakage with menorrhagia, sweating and defecation

Raw material formula: 100 kg of pork, 3 kg of refined salt, 10 kg of sugar, 3 kg of white wine, 0.3 kg of flavoring

Production method:

1. Raw material sorting: selection of the second and third class of pure fresh pork after the sanitary inspection of the qualified Finest meat. Selected pork, pick off the bones, cut off the sinew sheaths and ligaments of the essence of the meat, and then cut the essence of the meat into the weight of about 250 grams of meat strips, into the 5-millimeter hedge eye of the meat grinder.

2. stuffing: first of all, put all kinds of seasoning into the blender and mix together, mix until the meat and seasoning mix evenly, the meat filling viscous until.

3. Irrigation and air-drying: sausage casings before use, must pay attention to cleaning, check whether it is in line with the health requirements, it is best to be in the enema before the end of the water, not at the time of irrigation. Meat filling into the sausage, the intestines with a rope tie knot into a jujube-like shape, in the process of forming attention to make the meat filling tight and no gap, to prevent the formation of intestinal cavities, such as the air with a needle prick release, and then hang the meat jujube in bunches in a dry and ventilated place to dry, spring and autumn with half a month or so, the degree of air-drying to achieve the pressure of the finger with the elasticity of the intestinal skin dry creases as appropriate.

4. Cooking: air-dried meat dates brushed with warm water, and then put into the cooking pot, the water temperature between 86 ~ 90 ℃, cooked for about 15 minutes to remove the finished product.

Question 7: In the mixed liver soup, what are the ingredients, what is inside the picture Fresh chicken mixed two vice, pig liver 80 grams, four hundred and eighty grams of winter melon, three slices of ginger, eight bowls of water, peanut oil three tablespoons.

Half a tablespoon each of wine and soy sauce, one teaspoon each of cornstarch and peanut oil.

? Operation:

chicken intestines cut open and washed, rubbed with salt and then washed, repeated several times in order to disinfect and deodorize, cut section; chicken liver tendon cut small; chicken gizzard cut open to remove the yellow gastric membrane, the same way as Sin chicken intestines, chicken gizzard washed; all in a bowl, add seasoning mix well and marinate a little, under the ginger mixing well liver washed; winter melon washed, cut one centimeter of small particles of hot casserole, the oil boiled, salt, pour into the melon, injected into the water pot about half an hour; put the chicken and pork mish-mash and boil about half an hour; put the water and pork mish-mash and boil about three tablespoons of peanut oil. Half an hour; into the chicken and pig liver, chopsticks quickly stirred, until the roll up, the materials are cooked can be.

Tips: After washing the chicken with salt once, you can also marinate it with salt and shredded scallions for 30 minutes before washing it again, and then stir-fry it with chili peppers and soy sauce in a hot pot to make the soup without a fishy taste

Question 8: What kind of physical pictures are usually used to represent monosodium glutamate (MSG)? Already used tantalizing pictures of soup dishes. Other what else can be expressed, know the friends to inform the Genie translucent, full of particles, put into the dish when the best there is a beautiful woman asked to feel very fragrant mood!

Question 9: Does anyone know what the yellow fruit is, what are the aliases? Is a kind of seasoning, have a picture? Is it a grass fruit?

Question 10: What is the difference between hot pot soup and hot pot base? Soup means liquid and base means solid. I hope this helps you

Question 10: What is the difference between hotpot soup stock and hotpot base?