Delicious light home-cooked soup. Delicious light home-cooked soup. Soup is really a magical delicacy. It seems simple but it can give people a very warm feeling. It can also nourish the body. A bowl of it in summer.

Soup, refreshing and healthy!

So what are some delicious light home-cooked soups?

Delicious and light home-cooked soup 1 Ingredients required for tomato dumpling soup: 1 tomato, 2 eggs, half a cucumber, appropriate amount of oil and salt, a few drops of sesame oil, 1 green onion, 1 teaspoon of chicken essence, 1 teaspoon of white pepper,

Appropriate amount of water starch. Steps: 1. Remove the stems from the tomatoes and cut them into hob pieces or triangular pieces.

2. Cut the cucumber into segments first with a diagonal knife, and then cut the cucumber into rhombus-shaped slices. The thickness should be as thin as a one-yuan coin.

3. Crack the eggs into the bowl and beat evenly with chopsticks.

4. Heat the oil in the pot, add the cucumber slices and tomatoes and stir-fry for 1-2 minutes to bring out the sourness of the tomatoes and the fragrance of the cucumber slices, so that the soup has a rich flavor.

5. Add an appropriate amount of water, then add salt, add chicken essence and white pepper to a little soup to dilute it, pour it into the pot, stir well, bring the soup to a boil, add an appropriate amount of water starch to thicken it, thicken it into rice soup, and pour the soup

After boiling, skim off the floating foam and thicken the soup to make the soup slightly thicker. The soup made in this way has a good taste. Rice soup gravy is also called: glass gravy, thin gravy, which is the thinnest gravy.

Seed to make the soup slightly thicker.

6. After boiling the soup, turn down the heat so that the soup remains slightly open. Pour in the egg liquid in a circular motion and continue to heat over low heat. When the egg liquid solidifies, turn off the heat so that the eggs are in large pieces. If stirred,

When it opens, it becomes egg droplets. Adjust it according to your own taste, sprinkle with chopped green onion and coriander, and add a few drops of sesame oil. In this way, a pot of tomato dumpling soup with full color, fragrance and flavor is ready.

Ingredients required for Winter Melon Ball Vermicelli Soup: 1 segment of winter melon, 1 piece of chicken breast, 1 handful of vermicelli, 1 coriander, appropriate amount of salt, 1 tablespoon of sesame oil, 1 segment of green onion, 2 slices of ginger, 1 teaspoon of white pepper, half a tablespoon of cooking wine

, Steps to make: 1. Prepare the required materials, cut off the fascia of the chicken, wash it, and cut off the hard skin on the outside and the pulp inside of the winter melon.

2. Put the vermicelli in a large bowl, add warm water to soak, and soak the vermicelli until it becomes soft and has no hard core.

3. Cut the winter melon into pieces.

4. Chop the chicken into puree, and chop the chicken dishes more delicately.

5. Put the chicken in a large bowl, add chopped green onion and ginger, a little salt, cooking wine and white pepper, then crack in the eggs, add 1 tablespoon of starch, stir in one direction with chopsticks, stir the chicken until it becomes thick and sticky.

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6. Add water to the pot and bring to a boil, add minced ginger, then add the winter melon cubes, bring to the boil, and cook the winter melon until it becomes transparent.

7. Turn down the heat and keep the soup slightly open. Place the meat filling in your left hand and squeeze out the meatballs from the tiger's mouth. Catch it with a spoon in your right hand and put it into the soup pot (or use a spoon to dig out the shape of the meatballs). When the meatballs are all

After putting it into the pot, turn on the high heat, bring the soup to a boil, skim off the foam, and cook until all the meatballs float. When the meatballs float, they are cooked.

8. Add vermicelli, add salt to taste, turn off the heat, add white pepper, pour in sesame oil, stir evenly, and sprinkle with coriander.

Ingredients required for spinach and egg soup: half a catty of spinach, 2 eggs, 1 tomato, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 slice of ginger, 1 teaspoon of white pepper, 1 teaspoon of chicken essence, and appropriate amount of water starch.

Steps: 1. Crack the eggs into a bowl, stir evenly with chopsticks, cut off the stems of the tomatoes, and then cut the tomatoes into pieces.

2. Wash the spinach and drain the water.

Add water to the pot and bring to a boil. Add a little salt. Add the spinach stems first. After the color turns dark green, add the spinach leaves. In this way, the spinach leaves and stems will be cooked at the same time, and the spinach leaves will not

When blanching, add a little salt to the water to make the spinach appear greener.

3. After taking out the spinach, quickly put it in cold water to cool, take it out and drain the water, and then cut the spinach into sections for later use.

4. Add a little oil to the pot and heat it up. Don’t use too much oil, just a little is enough. Too much oil will make the soup greasy. Add the minced ginger and sauté until fragrant. Add the tomato cubes and stir-fry. Stir-fry the tomatoes until the water comes out.

5. Add an appropriate amount of water, boil the water, cook for a few minutes, then add the spinach segments, add salt, chicken essence, and white pepper, stir evenly, pour in an appropriate amount of water starch to thicken the rice soup, and cook the soup.

After boiling, skim off the floating foam and thicken the soup to make the soup slightly thicker. The soup made in this way has a good taste. Rice soup gravy is also called: glass gravy, thin gravy, which is the thinnest kind of gravy.

, making the soup slightly thicker.