1. How to make Western-style vegetable soup: 1. The vegetable I choose is celery (both stems and leaves are used~~ Many people eat celery and throw away the leaves, which is really wasteful, but they don’t know that the nutrients in celery leaves are also extraordinary)

, carrots (its rich carotene is digested and hydrolyzed by the human body into vitamin A, which is an important nutrient needed by adults and children~, and consistent consumption can also lower cholesterol in the blood~), onions (sterilizing, moisturizing, and lowering cholesterol

Commonly used vegetables), peas (legumes and vegetables should be a must-have on the table two or three times a week. I use large bags of peas bought in the supermarket, which are ready to eat after thawing).

Wash all the vegetables and cut them into small dices (you don’t need to cut the peas). 2. Heat the pot and add olive oil. After the garlic is fragrant, add the diced carrots and stir-fry first, then add the diced onions and stir-fry until soft.

Then add diced celery sticks and peas, season with a little salt and cooking wine, and finally add celery leaves, fry until cooked, set aside. 3. Put a little olive oil in the wok, stir-fry the flour over low heat (I used about 20-30g of flour),

After stir-frying until fragrant, add the stock (without stock, boil it with water and seafood powder for the same delicious taste), stir quickly, add fresh milk after boiling, filter out the undissolved gnocchi after boiling, and then pour the soup back into the pot.

4. Now add the broth to the fried vegetables and beat them into a paste in a recipe processor. The more delicate the better (unlike juicing, which will lose a lot of crude fiber, but in this way, the nutrients of the vegetables are not wasted at all.

) 5. Pour the vegetable paste into the milk soup and bring to a boil. Season with a little salt and pepper.

Reference/tangcaipu/zhiwulei/1177053978115755.html2. There is a video of Western-style potato soup, which is very suitable for old ladies. /play/v_38d7f7577ddb4.html3. Western-style pumpkin soup 1. Pumpkin 250g, onion 50g, carrot 80g2. Put oil in the pot.

First add the diced carrots and stir-fry 3. Add the diced pumpkin and rice wine and stir-fry until the pumpkin becomes soft. 4. Add the diced onion and garlic and stir-fry until fragrant. Add salt to taste. 5. Put the fried vegetables into a food processor and puree.

6. Heat the oil in the pot, add 25g of flour and stir-fry over low heat until fragrant. 7. Pour in the broth (you can also add water or chicken essence if you don’t have broth) and stir quickly. 8. Pour in a bag of fresh milk and bring to a boil. 9. Strain and filter if it is not melted.

of flour grains 10. Pour the filtered juice back into the pot 11. Pour the pumpkin puree into the pot and bring to a boil 12. Add salt and chicken essence to the boiled pumpkin soup to taste. Reference/Eat/WSFood/200712/29048_3.html4

, Western-style Asparagus Soup: The fresh asparagus stew is made into a rich-tasting Western-style soup dish, and maintains its delicious and nutritious characteristics.

Such a delicious, nutritious and innovative soup will definitely win applause from everyone the moment it is served on the table.

Ingredients: 500g asparagus, 200ml chicken broth, 50ml egg yolk, 1 potato, 1 salt, 1 teaspoon (5g) white pepper, 1/2 teaspoon (3g) Method: 1. Cut off the hard roots of asparagus and wash them.

2. Put 1 bowl (250ml) of water in the pot, bring to a boil over high heat, add the whole asparagus and cook for 15 minutes, then remove.

3. Cut off the soft upper tender tips of asparagus and soak them in cold water and set aside.

Cut the remaining part into 5cm long sections and put them in the pot.

4. Peel the potatoes, wash them, cut them into large pieces and put them in the pot.

Add the clear chicken broth to the water used to cook the asparagus and cook over low heat for 25 minutes.

5. Use a slotted spoon to remove the vegetables from the soup (or use a sieve to filter the soup), put it into a blender and puree the vegetables.

6. Beat the egg yolks, add fresh cream, stir well and mix with vegetable puree, stir thoroughly, pour into the soup and stir, add salt and white pepper, bring to a boil again, add the reserved asparagus tips.

Tips: 1. After the asparagus soup is poured into a bowl or soup plate, add some heavy cream to enhance the flavor.

2. The pepper can be increased or decreased according to personal preference.

3. If you choose small potatoes, the taste will be better.

5. Preparation of French corn chowder recipe: [Materials/Seasoning] 50 grams of butter, 50 grams of low-gluten flour, 50 grams of stock, 1 liter of corn paste, 200 grams of salt, appropriate amount of pepper, appropriate amount of milk [Production process] (1) Heat the pot over low heat first;

Then put the butter into the pot and heat it until it melts, then add the flour and stir-fry.

(2) The thickness of corn soup is the result of frying with flour and butter.

(3) When the flour has been mixed and stir-fried, and a very fragrant smell comes out, you are ready to add the boiling broth.