Chinese cabbage leaves are washed and cut into blocks, green onions are washed, green onion leaves and onion stalks are separated and cut into sections, dried Chili peppers are cut into sections, and ginger is cut into pieces. Pour a little vegetable oil into the pot, the oil is hot and humid, pour a little wheat flour and stir-fry, then add Chili dried ginger slices and onion slices to stir-fry until fragrant, and then quickly add a proper amount of boiling water. (boiling water must be added), the juice will turn into microemulsion white.
Boil the soup, pour in Chinese cabbage tofu, roll it with a spoon, simmer for 10min, add a teaspoon of salt, a little white pepper and monosodium glutamate seasoning, and then boil it 1min. Pour a little sesame oil before cooking, and sprinkle with chopped onion leaves to decorate it. It tastes light and nutritious, and the whole family likes it, so it is easy to digest and not greasy.
Cabbage leaf and egg soup food: appropriate amount of cabbage leaf, 2 raw eggs, onion 1 segment, salt, sesame oil. Practice: take off the leaves of Chinese kale, prepare raw eggs and onion segments, wash the leaves of Chinese kale several times, fish them up, drain them, and cut them into segments.
Beat the eggs with less salt and set aside. Wash and cut the onion into onion segments. Bring oil to the boil, add shallots and stir-fry until fragrant, pour in appropriate amount of cold water, bring to a boil over high fire, put the Chinese kale leaves in, and cook for 1min, until the Chinese kale leaves fade.
Pour in the egg liquid, coagulate and stir it, add 1 spoon of salt and a little sesame oil seasoning and stir it evenly. (Those who like white pepper can put a little pepper). A delicious egg drop soup with unique vegetable flavor is ready, which is very suitable for this season. Those who love soup are worth a try.
Cucumber and Shrimp Soup Food: Cucumber, raw eggs, fresh shrimp, onion, ginger, fragrant lai, salt, rice wine, white pepper, method: prepare 1 cucumber in advance. This cucumber is a kind of dry cucumber, which tastes more sweet and crisp when eaten directly, 1 egg, a proper amount of fresh shrimp, a section of onion,/.
Remove the shell and the shrimp line from the fresh shrimp, clean it, add a teaspoon of white pepper, 1 teaspoon of rice wine, and mix a little ginger slices and marinate them evenly 15min. After cleaning the cucumber, cut it into pieces, not too thin. Thicker taste is more suitable. Beat the raw eggs into a bowl and mix them. Wash the onion and fragrant lai and cut them into pieces. Cut the ginger slices into shredded ginger.
Heat an appropriate amount of cooking oil in the pot, pour in the egg liquid, mix and disperse until it condenses, and take it out for later use. Leave the bottom oil in the pan, stir-fry the fragrant ginger and garlic, stir-fry the fresh shrimps until the color fades, pour a proper amount of cold water to boil, add cucumber slices to boil again, and cook again 1min. Finally, add the fried raw eggs and cook for about 2 minutes. Finally, add a little salt and sprinkle with scallions and shallots. (My son said he didn't want to eat garlic, but Xianglai didn't put it.)