Mo Chou knows no one in the kitchen, and no one knows Auntie Xiaomian. Hello everyone, I am Aunt Xiaomian. Today, Auntie Xiaomian will share with you how to make Qidao Beginning of Autumn Soup. Faced with the increasingly hot weather recently, you may have longed for the summer to pass quickly and the cool autumn to come to us as soon as possible. Until then, everyone can enjoy the cool air of autumn and no longer have to worry about the hot weather. However, don’t worry, this day is coming soon. I am here to tell you some good news. In a few days, the beginning of autumn will begin. Now is the hottest time in the summer. After the beginning of autumn, this kind of weather will gradually disappear from us. However, as a foodie, I would like to introduce to you seven delicacies before and after the Beginning of Autumn. These seven delicacies are all soups, which are nutritious and delicious and are best eaten before and after the Beginning of Autumn.

Drink more of these 7 soups after the beginning of autumn. They are nourishing and relieve summer heat. They are nutritious and delicious. You will not be afraid of autumn tigers. In a few days, it will be the annual Beginning of Autumn. But it is still in the dog days of summer, and autumn tigers will come out from time to time. It still needs to be hot for a while. Clearing away heat and relieving heat will continue. The moisture in the air is getting heavier, so you need to drink more soup to nourish the body and enhance immunity. Before and after the beginning of autumn, drink more of these 7 soups to keep your skin moisturized and not dry, to supplement nutrients, and to make your body healthier. Drink these seven soups every three to five times to keep your body healthy and moisturized, especially for female friends. Drinking them regularly can replenish water and nutrients for your body, so don’t miss it. Now I will share with you the delicious recipe of "Qidao Beginning of Autumn Soup". Friends who like it can follow the recipe and give your family a delicious dish and give your loved ones a piece of love.

Qidao Beginning of Autumn Soup

Mushroom and shrimp soup

Ingredients: mushroom, shrimp, cabbage, salt, cooking wine, pepper

Method: 1. Peel off the shell of the shrimp and pick out the shrimp with a toothpick. Line, rinse, add salt, cooking wine and pepper and marinate for 10 minutes. Wash and cut the cabbage into small pieces.

2. Rinse the mushrooms to remove the water, pick off the roots and cover. Also keep it.

3. Put a little oil in the pot, put the mushrooms, and fry over low heat until the middle of the mushrooms is filled with juice.

4. Cut the mushrooms into small pieces with scissors. pieces, add appropriate amount of water and bring to a boil.

5. After boiling over high heat, add the marinated shrimps. Cook until the shrimps change color.

6. Continue to cook. One minute, then add appropriate amount of salt to taste and stir evenly.

Winter Melon, Pork Ribs and Seaweed Soup

Ingredients: Winter melon, kelp, pork ribs, ginger, green onions, and salt. >

Method: 1. Soak the dried kelp in water until soft, peel and wash the winter melon, and cut into hob pieces.

2. Soak the ribs in water for half an hour to remove the blood. Clean with water.

3. Add water to the pot, add the ribs under cold water, add ginger slices, a little cooking wine to remove the fishy smell, bring to a boil over high heat, skim off the foam and bone residue, and continue to cook for 5 minutes.

4. Take out the ribs, wash them again, drain the water, wash and cut the green onions into slices.

5. Put the ribs in a casserole and pour in appropriate amounts. of water, add a few slices of ginger and green onions, cook over medium-low heat for 1 hour, add as much water as possible at once

6. Then add kelp and winter melon, add appropriate amount of salt, and continue cooking. After about 15 minutes, put it into a bowl and add some chopped green onion. It is mellow and fragrant, fresh but not greasy.

Cucumber, Tofu and Egg Soup

Ingredients: cucumber, eggs, tofu, seaweed, green onions. , salt, pepper, sesame oil.

Method: 1. Rinse the tofu, cut into small cubes, and soak in light salt water for a few minutes to remove the beany smell.

2. Wash and cut the cucumbers into thin slices. Crack the eggs into a bowl, add a little salt and stir evenly with chopsticks. Soak the seaweed in water and chop the green onions.

3. Heat the oil in a wok and sauté the chopped green onions. , add an appropriate amount of water and bring to a boil. After soaking, remove the tofu and put it into the pot, and cook for 5 minutes.

4. Then add the prepared cucumber slices and continue to cook for half a minute. Do not cook.

5. Finally, slowly pour the beaten egg liquid into the pot, turn off the heat after solidifying to form egg droplets, add salt, white pepper, drop a little sesame oil and mix well, it is ready.

Three-color vegetable soup

Ingredients: White mushrooms, tomatoes, cabbage, eggs, garlic cloves, salt, and pepper.

Method: 1. Cut off the roots of the white jade mushrooms, wash and cut them into sections, wash the tomatoes, peel them and cut them into small pieces, cut the cabbage into thin strips, rinse them and finally drain them.

2. Break the eggs into a bowl, add a little salt and cooking wine, stir evenly, peel the garlic and cut into slices.

3. Pour a little oil into the pot, heat the oil and stir-fry the garlic slices until fragrant, then add the tomato cubes and stir-fry the tomatoes until soft, and add an appropriate amount of water.

4. After the fire boils, add shredded cabbage and white mushrooms, wait until the soup boils again, cook for 5 minutes, add 1 spoon of salt and a little pepper.

5. Pour in the beaten egg liquid prepared in advance to form egg droplets, turn off the heat, stir evenly, and put it into a bowl.

Day lily beef soup

Ingredients: day lily, beef, shallots, ginger, salt, cooking wine, cornstarch, cooking oil, light soy sauce, pepper.

Method: 1. Soak the dried daylilies in water until soft, remove the hard top stems, clean them, blanch them in a pot of boiling water for 5 minutes, remove them, rinse them, and squeeze out the water.

2. Soak the beef in water for 20 minutes, squeeze out the blood, rinse, and cut into thin slices along the lines.

3. Put the cut beef slices into a bowl, add a little salt, cooking wine, cornstarch, cooking oil, soy sauce, stir evenly and marinate for 10 minutes.

4. Pour an appropriate amount of cold water into the pot and bring to a boil, cut some shredded ginger and cook for a few minutes. Add the marinated lean meat slices, boil and skim off the foam and cook for 5 minutes.

5. Add the day lily and cook for 2 minutes. Finally, add the chopped green onion, add a little salt, pepper and chicken essence to taste. Stir evenly and turn off the heat.

Chicken bone soup

Ingredients: a few pieces of large bone, 8 pieces of chili, scallions, ginger slices, cooking wine, salt, and pepper.

Method: 1. Wash the large bones, add cold water to the pot, add the large bones, add some chopped green onion and ginger slices, skim off the foam on the surface, cook for another 2 minutes, take out and rinse with water .

2. Put large bones in a casserole, add enough water, then add onion and ginger, pour some cooking wine, bring to a boil over high heat, then reduce to low heat and simmer.

3. Wash the vegetables and cut into large pieces with a knife. After simmering the bone soup for 1 hour, add the vegetables and simmer for 10 minutes. The vegetables are easier to cook.

4. Add it before serving and season with appropriate amount of salt and pepper.

Radish and Seaweed Shredded Pork Soup

Ingredients: 1 small white radish, half a piece of seaweed, 1 piece of lean pork, 3 coriander, 3 chives, 1 spoon of salt, sesame oil A little, a little light soy sauce, a little pepper.

Method: 1. Wash and peel the white radish, cut into thin strips, add a little salt and sesame oil, mix well and marinate for a few minutes.

2. Wash and cut the pork into shreds, add a little salt and cooking wine, and marinate for about 10 minutes.

3. Soak the seaweed in water, wash the coriander, chives and green onions and cut into small pieces.

4. Add an appropriate amount of water to the pot and bring to a boil, add white radish strips and shredded pork, skim off the foam, and cook for about ten minutes until the meat is cooked.

5. Add seaweed, cook for about 2 minutes, add green onions and coriander segments, add a little pepper and salt, mix well, and remove from the pot.

Mo Chou knows no one in the kitchen, and no one knows Auntie Xiaomian. Hello everyone! I am Aunt Xiaomian.

Unknowingly, I have been accompanying you on the cooking journey for five years! During the days we got together, we shared food and life knowledge together and experienced the joy of food and life together! Here, I would like to say thank you! Okay, dear friends, today’s article is shared with you here. If you have any different views on this article, please feel free to express your views in the comments at the bottom of the article. We will read every message you leave carefully~< /p>

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