30 recipes for scraping oil and reducing fat soup

Winter melon and corn soup

Ingredients: half corn, a small piece of winter melon, green onions, salt, and chicken essence.

Method:

1. Wash and cut the corn into cubes. Peel and remove the seeds from the winter melon, wash and cut into cubes. Add a little oil to the pot, add the winter melon and stir-fry evenly.

2. Add a bowl of water to the corn and bring to a boil over high heat. Cook over medium-low heat for ten minutes. Add a little salt and chicken essence according to personal taste and mix well. Take it out of the pot and sprinkle with chopped green onion.

Tomato, Konjac and Shrimp Soup

Ingredients: appropriate amount of tomatoes, konjac, shrimp, eggs, and minced green onion.

Method:

1. Wash and cut the ingredients, peel and devein the fresh shrimps, add cooking wine and pepper and marinate for 10 minutes.

2. Beat the eggs and fry them well, add tomatoes and stir-fry until the juice is released. Add water and bring to a boil.

3. Add konjac knots and shrimps and cook until cooked. Add eggs, add 1 spoon of salt and light soy sauce to taste, and sprinkle with chopped green onion.

Appetizing hot and sour soup

Ingredients: tomatoes, tofu, enoki mushrooms, fungus, ham, shiitake mushrooms, eggs, coriander.

Method:

1. Peel the tomatoes and cut into small pieces, beat the eggs, cut the tofu into small pieces, soak the fungus and cut into shreds, slice the mushrooms and shred the ham.

2. Pour a little oil into the pot, add tomatoes and stir-fry the soup, then pour in boiling water.

3. Add enoki mushrooms, shiitake mushrooms, fungus, ham shreds, and tofu and bring to a boil. Add appropriate amount of salt, 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, pepper, top with egg liquid, bring to a boil, and pour in water starch Hook it up and sprinkle some coriander before serving.

Luffa, Beef and Mushroom Soup

Ingredients: Luffa, beef, and mushrooms.

Method:

1. Marinate the beef with starch cooking wine for 10 minutes, sauté the onions, ginger and garlic in a little oil.

2. Add loofah and mushrooms and stir-fry for a while, add water and cook for 4 minutes with the lid on. Add beef and cook until it changes color. Add some salt and pepper to taste.

Seaweed and shrimp soup

Ingredients: fresh shrimp, eggs, seaweed.

Method:

1. Peel the shells and devein the shrimps, chop them with the back of a knife, put them into a bowl, add 1 egg white + 1 spoon of cooking wine + a little salt + a little pepper +1 tablespoon of starch, stir vigorously in one direction.

2. Beat 2 eggs, heat the oil in the pot, pour in the egg liquid and fry until cooked. Cut the eggs into small strips. Leave the oil in the pot and add the green onions and ginger until fragrant. Add water and bring to a boil. Squeeze Add the shrimp and cook until they float, add the eggs and seaweed, add 1 tablespoon of light soy sauce, a little salt and chicken essence to taste.

Kelp, shrimp and tofu soup

Ingredients: fresh shrimp, kelp knots, tofu.

Method:

1. Wash the kelp knots and set aside, cut the tofu into small pieces, wash the fresh shrimps and remove the shrimp shells, then add onion, ginger and cooking wine and marinate for 10 minutes.

2. Heat the oil in the pot and sauté the minced garlic. Add the kelp knots and continue to stir-fry. Add 1 bowl of water and bring to a boil. Then add the tofu and bring to a boil. Add 1 tablespoon of light soy sauce + a little salt and pepper. Season, add shrimps at the end and cook until cooked. Sprinkle some chopped green onion before serving.

Tomato Sauce Bean Skin Soup

Ingredients: eggs, qianzhang, green vegetables, tomatoes, enoki mushrooms, and fungus.

Method:

1. Smooth the eggs and scoop them out. Add a little oil to the pot and stir-fry the tomatoes to make the juice.

2. Add two bowls of water, add a thousand shredded shreds, green vegetables, enoki mushrooms, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of bean paste, a little salt, a little pepper, and bring to a boil.

Kelp and corn soup

Ingredients: kelp, one sweet corn, one chive.

Method:

1. Wash the kelp and cut into small pieces, cut the corn into cubes and chop the green onions.

2. Put a little oil in the pot, sauté the chopped green onion, stir-fry the kelp, add the corn, add water, bring to a boil over high heat and cook over medium-low heat for 10 minutes.

3. Add appropriate amount of salt, green onion and serve.