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What kind of soup should you make in autumn and winter?

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Radish-stewed pork ribs: Wash the pork ribs and set aside, cut the radish into pieces, cut the green onion into sections, and slice the ginger. Heat the wok, add oil, add onion, ginger and radish, stir-fry until colored, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add the spareribs base, bring the pot to a boil, then switch to low heat and simmer for 25 minutes. Add chicken essence and serve.

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Astragalus stewed black-bone chicken: chop the black-bone chicken into small pieces and wash. Boil water in a pot, add chicken and ginger slices, and pour a little cooking wine. Blanch the black-bone chicken, take it out, wash it with water and set aside. Wash the astragalus, wolfberry and red dates, slice the ginger and set aside. Put cold water in a casserole, add chicken pieces, astragalus, wolfberry, and ginger slices, and bring to a boil over high heat. Simmer over low heat for 2 hours, then add salt to taste.

3/5

Duck liver and cabbage heart soup: Wash the duck liver, cut into thin slices, mix well with soy sauce and cornstarch. Wash the mushrooms and cut into slices. Wash the rapeseed and tear into pieces. Put stock, water, fresh mushrooms, ginger, white pepper and salt into a soup pot and bring to a boil over high heat, for about 5 minutes. Add cabbage and cook for 2 minutes. While the soup is boiling, preheat the wok over high heat. Pour vegetable oil, heat to 80%, fry the reduced duck liver for 2 minutes, until it is cooked (the liver slices are a little red), scoop out, drain off the oil, then put it into a boiling soup pot and cook for 2 minutes.

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Mutton soup: wash the mutton and soak it in water with pepper and cooking wine for 20 minutes; take out the water, put cold water into the pot and blanch it; take it out, rinse and float foam; put the bay leaves, grass fruits, star anise and cinnamon together with the mutton into the pressure cooker, take it out after 25 minutes, heat the oil in the wok, add the onion, ginger, pork ribs sauce, and stir-fry until fragrant; add the mutton to the pot, add Add appropriate amounts of sugar and soy sauce, stir-fry evenly, add green and red peppers, add mutton soup, and simmer until the soup thickens.

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Stewed turtle soup: Slaughter the live turtle, remove the internal organs, blanch, remove the black membrane, chop into pieces, rinse with water and set aside. Wash and cut the ginger into pieces, pound the garlic into a paste, and wash the mushrooms. Put the turtle pieces into a casserole, add green onions, shiitake mushrooms, ginger pieces and cooking wine, add water to submerge the turtles, bring to a boil over high heat, then simmer over low heat for 2 hours, remove the ginger and green onions, add refined salt and MSG to taste and serve.