Shiitake mushroom and shepherd's purse egg drop soup
Ingredients: 150g of shiitake mushrooms, 100g of fresh shepherd's purse, 2 eggs, 15g of sea rice, 25g of fine cornmeal, 15g of green onions, 8 grams of refined salt, 6 grams of MSG, 25 grams of lard, 10 grams of sesame oil, and 10 grams of white pepper.
Preparation method:
1. Wash the shiitake mushrooms, remove the stems, and cut into thin strips. Wash the fresh shepherd's purse, drain, and cut into 2 cm long sections; Put the rice into a bowl, soak it in an appropriate amount of boiling water, cut the white scallions into 2 cm lengths, and mix the fine cornmeal into a slurry with an appropriate amount of water and set aside.
2. Put the lard in a clean pot and heat it up. Add the shredded green onions and fry until they become fragrant. Add water, add shredded mushrooms and dried shrimps. After boiling the pot, boil over low heat for 5 minutes. Taste, then add the shepherd's purse segments, pour in the cornmeal slurry and boil for two minutes, then knock the eggs into a bowl and stir, pour into the pot, continue to add refined salt, MSG, white pepper, taste good, good pot Put the soup in a basin and add the appropriate sesame oil.
Watermelon double-ear soup
Ingredients: 250 grams of watermelon meat, 1 white fungus, 100 grams of water-cured fungus, 5 green cherries, 150 grams of rock sugar, a little water starch
Preparation method:
1. Clean the melon seeds from the watermelon flesh and cut into dices the size of peanuts. Soak the white fungus in warm water, remove the ear stems, wash them clean, and tear them into small pieces by hand. Wash the fungus and tear it into small pieces.
2. Pour 1000 grams of water into the pot and heat it up. Add diced watermelon meat, white fungus, fungus, and rock sugar. After boiling, cook for 3 minutes until the rock sugar melts. Add a little water starch and bring to a boil. Remove from the pot and pour. Pour into a large soup bowl and sprinkle with chopped green cherry blossoms and serve.
Features: sweet and delicious, and has the effect of relieving summer heat and health care. Note: The amount of water starch should not be too much. The purpose is just to increase the concentration of the soup.
Shrimp and Leek Soup
Ingredients: 100 grams of shrimp, 150 grams of young leeks, 1 egg white, 25 grams of dry starch, 100 grams of water starch, 15 grams of cooking wine, 6 grams of refined salt, 10 grams of green onion slices, 5 grams of ginger slices, 10 grams of sesame oil, 75 grams of tomatoes, and 500 grams of stock.
Preparation method:
1. Remove the ridges from the shrimps, wash them, put them into a bowl, add ginger slices, green onion slices, cooking wine, and refined salt (2 grams) and mix well , rub for 5 minutes. Wash the tender leeks and cut them into 2 cm long sections. Wash the tomatoes, remove the stems and cut them into small pieces.
2. Remove the green onion and ginger slices from the shrimp, drain off the sweat, pound in the egg white, add dry starch and mix well to make a paste. Pour the stock into a clean pot and heat it up, add 1000 grams of water, add tomato pieces, boil the pot, add the slurry shrimps, bring to a boil, add water starch, add leek segments, add refined salt, chicken powder, bring to a boil, and remove from the pot Pour it into a soup basin.
Features: The soup is fresh and delicious.
Colorful tofu soup
Ingredients: 2 Japanese tofu, 75g cooked ham, 50g water-cured fungus, 75g boxed soft tofu, 50g snow peas, 15g coriander , 1 egg, 8 grams of refined salt, 4 grams of MSG, 10 grams of sesame oil, 100 grams of water starch, 25 grams of vinegar, and 5 grams of red oil.
Preparation method:
1. Cut the Japanese tofu into small round slices with a knife; cut the cooked ham and boxed tofu into small slices respectively, wash the water-coated fungus and cut into small pieces. , remove the gluten from the snow peas, cut them diagonally into 1 cm long segments, boil them in boiling water until they are raw and remove them, wash the coriander, and cut them into 1 cm long segments.
2. Pour 1500 grams of water into a clean pot and heat it up. Add Japanese tofu slices, ham slices, boxed tofu, fungus, snow peas, add refined salt, boil the pot for two minutes, and then add water starch. , pour in 1 egg liquid, add MSG and vinegar, mix well, sprinkle in coriander, take it out of the pot and put it into a basin, and add sesame oil and red oil. Serve.
Features: Slightly sour and spicy, tasty and appetizing.