The light vegetarian soup in summer, soup, is really a magical food. It seems simple but it can give people a very warm feeling, and it can also nourish the body. A bowl of soup in summer is refreshing and healthy! The following is a complete collection of light vegetarian soups in summer.
Light vegetarian soup in summer 1 1, melon and clam soup
This is a classic home-cooked soup, which is famous for its light and refreshing taste. Not only delicious, but also rich in nutritional value. Winter melon has the function of clearing away heat and relieving summer heat, and it is a must-have soup in summer with the sweetness of clam.
And the practice is very simple, wash the clams, dice the melon, and cut the onion and ginger into foam. Put the clams into the pot, add the onion and ginger, cook until the mouth is open, add the wax gourd and slowly cook until soft and glutinous, and add some salt.
The biggest highlight of this soup is the fresh and sweet taste, which is very appetizing.
Second, oyster bean curd soup
The oyster bean curd soup is sweet. Compared with the melon and clam soup, it tastes fresher. With the soft taste of tofu, the soup tastes smoother and more refreshing. But also can supplement protein, which is healthier for the body.
The practice is still very simple. Cut the tofu into pieces, wrap the oyster with starch, boil it in a pot, and add various ingredients.
Its bright spot is rich nutrition, but some people may find this soup unacceptable if they don't like the taste of seafood.
Third, mushroom sparerib soup
The nutrition contained in the fungus combined with the nutrition of the ribs soup makes the soup nutritious enough to supplement the daily work fatigue.
And the smell of bacteria and meat is very compatible, so it is sweet enough without adding chicken essence when cooking soup.
Drinking these soups in summer is good for your health, and it's delicious, and it can also stimulate your appetite.
If you add some herbal tremella to the soup, it will not only enrich the nutrition of the soup, but also increase the taste level of the soup and make it more delicious.
Herbal tremella is rich in tremella polysaccharide, dietary fiber and other nutrients, which is beneficial to the intestine and better for the skin. The main thing is that it is very convenient, no washing and no soaking. Just throw some directly into the soup when cooking.
Light vegetarian soup in summer 2 1. Kelp tube bone soup
Kelp is low in calories, which is just suitable for the sultry weather now. Braised bone soup with kelp in summer is light and nutritious.
Practice:
1, kelp soaked in warm water in advance, washed and cut into small pieces.
2, wash the tube bones, put them in clean water, add ginger slices, pepper, onion, cooking wine, first boil over high fire, then simmer slowly 1 hour, put a few drops of vinegar to cook bone oil.
3. Cook the kelp, add salt to taste, and cook for about 20 minutes until the kelp is cooked. Put pepper and chopped green onion before cooking.
Second, yam Dendrobium ribs soup
In summer, the most important thing is to nourish the heart and stomach and eat more warm but not dry food. Stewing soup with yam, Dendrobium and sparerib can benefit the stomach and nourish yin, which is most suitable for nourishing the body for family in summer. This yam Dendrobium ribs soup is warm but not dry, invigorating the spleen and nourishing the stomach, and it is light and nutritious.
Practice:
1, ribs choose small chops or soup bones, and wash them for later use.
2. Wash Dendrobium and cut into small pieces. It's better to cut it finely. The soup I made yesterday is too long to bite. Dendrobium is just10g. Peel and wash the yam and soak it in water.
3. Add a proper amount of water to the casserole, and put bones, onion, pepper, ginger and Dendrobium. First bring the fire to a boil, then turn to a low heat and simmer. Simmer slowly 1 hour, add appropriate amount of salt, add yam and stew again 15~20 minutes.
After stewing, add pepper, monosodium glutamate or chicken essence to taste, and add chives. This soup is light and refreshing. Eat meat with soup, and the yam is soft and glutinous. Strengthen the spleen and nourish the stomach. Make it for your family quickly.
Third, mung bean lily old duck soup
Mung beans and duck meat are cool. In summer, they are stewed with mung beans and old ducks, and with lily, the nutrition is good. Mung bean old duck soup with sour ginger in pickle jar, sour radish to remove fishy smell, and mung bean to reduce fire, together with a small fire for three hours, a thick pot of soup, especially appetizing.
Practice:
1, buy loose to feed and kill old ducks, don't buy frozen ones like supermarkets, or the taste will be bad. Wash the ducks, pour the white wine into the plate, light the white wine with paper towels and burn the fine hairs on the ducks. This step also has the function of removing fishy smell.
2. Cut the duck into small pieces, boil it in clear water, remove it and rinse it in clear water for later use. The purpose is to remove fishy smell, and then add salt after blanching, which makes the meat loose and not firewood.
3, add a proper amount of water to the pot, add duck pieces with blood removed, add mung beans, lily, ginger slices, onion segments, pepper, cooking wine and salt (the sour ginger and sour radish I put in the pickle jar did not affect the taste. ）。 First, bring to a boil with high fire, then turn to low fire and simmer 1 hour or more, depending on the situation of duck meat, and stir twice in the middle. When the stew is ready, add chicken essence (optional), pepper and chives to taste.
Note: stew mung bean soup, don't choose iron pot (mung beans should not be cooked in iron pot, mung beans contain elemental tannin, which will generate black iron tannin when it meets iron at high temperature, which will be harmful to human body after drinking. ), you can choose casserole or stainless steel pot.
Four, corn wax gourd ribs soup
In summer, the temperature is high-definition, hot, moist, fresh and soothing, while the wax gourd clears away heat and relieves summer heat, and the corn benefits the lungs and calms the heart, strengthens the spleen and stimulates the appetite, so the light corn winter melon soup stewed in summer is very suitable.
Corn and winter melon soup is very light, a little sweet, and the soup is delicious.
Practice:
1, wash the ribs, cut the wax gourd into small pieces, and cut the corn into sections. Seasoning: salt, ginger slices, onion segments, cooking wine, pepper, monosodium glutamate, pepper, and chopped shallot.
2. Add appropriate amount of water to the pot, and add ribs, ginger slices, onion segments, pepper and cooking wine. Bring the fire to a boil, remove the foam, and add salt when the meat is cooked until it is 67% mature, so that the lean meat will not be firewood. Simmer for another 20 minutes. Bring corn and wax gourd to a boil, and then simmer 15~20 minutes. Don't stew sweet corn and wax gourd for too long, or the soup will be unclear. Turn off the fire, add the chopped shallots, and season with pepper and monosodium glutamate.
Five, towel gourd meatball soup
Luffa is a seasonal vegetable in summer. Using Luffa to make meatball soup is light and nutritious, which is suitable for summer diet.
1, loofah peeled and cut into strips for later use. Wash straw mushrooms and cut into small pieces.
2. Before the meat selection, the sandwich meat is three points fat and seven points thin, chopped into minced meat, and put in cooking wine, Jiang Mo, chopped green onion, an egg, salt, monosodium glutamate, pepper powder, starch, sesame oil, etc., and stir with chopsticks in one direction until it is loose.
3. Add a proper amount of water to the casserole, add Jiang Mo, scallion, pepper, salt, straw mushroom and lard, first boil over high fire, and then simmer over low heat.
4. Open the fire, put in the loofah, and scoop in the meatballs with a spoon. But you can also put meatballs first and then loofah. Beat off the foam. Cook until all the meatballs float, and they are cooked, about 2 minutes. Put pepper, monosodium glutamate, chopped spring onion, stir twice and turn off the heat.
Six, crucian carp soup
Although crucian carp has many thorns, among all the fish, only crucian carp does not get angry and has the function of clearing away heat. Carassius auratus is tender and delicious, which is most suitable for boiling soup in summer.
Practice:
1, cut open the fish and clean it, especially the black film inside the fish belly, so as not to smell fishy. Remove fishy lines, cut a knife under the head, and pull out a white tendon where the meat is red and remove it.
2. Seasoning: green onion segments, minced shallots, ginger slices, coriander, cooking wine, salt, pepper, pepper and lard.
3. After the fish is cleaned, add cooking wine, pepper, salt, ginger and onion, rub it on the fish, then put the onion ginger into the fish's stomach and marinate for 20 minutes.
3, crucian carp soup is best to put lard, the soup is better to drink, but also white. Add green onions, ginger slices and pepper until fragrant, fry fish, and then add cooking wine. Pan-fry and add salt. Add a big bowl of water. Boil the fire, and then turn to medium fire for 7~ 10 minutes. Turn the fish over in the middle and cook it again. Add coriander, minced shallots and pepper. You can also put a few drops of vinegar in the pot to make the soup taste better.
Seven or three fresh meat meatball soup
In summer, the air is dry, eat more fresh vegetables and fruits, supplement the nutrients needed by the human body, try to make the diet as light as possible, and make more appetizing dishes to make the family eat comfortably and nutritionally. This three-meat meatball soup is light and nutritious, with seasonal vegetables. It is nutritious and appetizing.
Practice:
1, prepare meat stuffing: Jiang Mo, chopped green onion, pepper powder, pepper, monosodium glutamate, cooking wine, salt, sesame oil, an egg and potato starch. After the seasoning is added, it must be stirred in one direction until it is fluffy, so that it is tender. If it is too dry, you can add some water appropriately.
2. Prepare side dishes: cut tomatoes, Agaricus bisporus and cucumbers into pieces. Three fresh soup tomatoes are indispensable, and other side dishes can be added with black fungus, yellow flowers, lettuce, melon slices and so on.
3. Add a proper amount of water to the pot, put ginger slices, and first put mushrooms and tomatoes to make the umami taste. Pay attention to put some lard in the soup to make it taste better. According to the actual situation, the tomato can be boiled soft, and you can cook it for a while if you have time, so that the tomato pigment can be boiled out, and the soup has better color and stronger flavor.
Don't put the cucumber too early. The cucumber slices are not fresh after being cooked for a long time and taste bad. After the cucumber is added, the meatballs are put into the boil.
4, meatballs with chopsticks or spoons directly into the pot. If you want to look better, you can wear a disposable glove on your left hand, grab a handful of meat, squeeze it out from your thumb and forefinger, and spoon it into the pot with your right hand. Pay attention to the fire when putting the meatballs. Just cook them until they all float. Don't cook them for too long, or they won't be tender and smooth.
5, put the shallots, put monosodium glutamate, a little sesame oil, pepper to taste, and evenly out of the pot. Hungry, the nutritious and appetizing three fresh meatball soup is ready, with a bowl of rice, light and delicious.
Eight, tomato and egg soup
Tomato egg soup and laver egg soup are both simple but nutritious soups, especially tomato egg soup, which is sour and appetizing, especially suitable for light diet in summer.
Practice:
1, tomatoes soaked in salt water 10~20 minutes, cleaned and cut into small pieces for later use. Prepare Jiang Mo, chopped green onion, salt, sesame oil and pepper.
2, put tomatoes in the casserole, add appropriate amount of water, put lard, salt, put Jiang Mo, the fire to boil, and then turn to a small fire to boil.
3. Put salt into two eggs and break them up. Pour the egg liquid into the pot, pay attention to stirring while pouring, and turn off the fire. Sprinkle chopped green onion, pepper and sesame oil and stir well.
Light vegetarian soup in summer 3 1, winter melon seaweed soup
Efficacy: winter melon seaweed soup, which combines the dual effects of weight loss and slimming. Kelp can increase calcium and decrease sodium, which is beneficial to the excretion of cholesterol, while wax gourd can clear away heat and relieve summer heat. Together, the two can make a very light wax gourd seaweed soup, which is not only nutritious, but also relieves summer heat.
Ingredients: kelp and wax gourd
Accessories: salt, onion, garlic and sesame oil
Practice:
1, wax gourd and green onion are cut and set aside.
2. Wash the kelp knots for later use.
3. Heat the oil pan, add garlic and stir-fry melon and kelp for 1-2 minutes.
4. Then add some water and boil for 3-4 minutes.
5. Add salt and chicken essence to the pan and sprinkle with chopped green onion.
2, tremella lily soup
Efficacy: Tremella lily soup has the effects of nourishing yin, moistening lung, caring skin and warming stomach. Drinking Tremella lily soup for a long time can achieve the function of regulating lung, spleen and kidney.
Ingredients: Tremella and Lily
Accessories: longan, rock sugar and lotus seeds
Practice:
1, prepare ingredients
2. The tremella is soaked and picked into small flowers, and the longan is shelled
3. Add tremella after boiling water.
4. Add lotus seeds and rock sugar, and turn to low heat after the fire is boiled.
5. After the tremella is thick, add lily and longan and cook for 10 minutes.
3. Mung bean soup
Efficacy: Push mung bean soup in summer. Mung bean soup can clear away heat and toxic materials, quench thirst and relieve summer heat. It is a traditional summer heat-relieving drink in China. In addition, mung bean soup can also be eaten with a small amount of rock sugar, which is more delicious.
Ingredients: mung bean
Accessories: white sugar
Practice:
1, wash the mung beans.
2. Then, put the washed mung beans into the pressure cooker.
3. Next, add some water.
4. Then, cover the lid, boil over high heat and turn to low heat for 5 minutes to turn off the heat.
5. Open the lid after stewing until there is no gas.
6. Finally, add 8 spoonfuls of sugar.
7. Season and mix well.
4. Winter melon soup
Efficacy: Wax gourd is cold, which can clear stomach fire, nourish stomach and produce fluid, reduce people's food intake, and promote the transformation of fenfen and sugar into heat energy instead of fat. At the same time, wax gourd has the function of anti-aging. Long-term eating can keep the skin white as jade, moist and smooth, and keep the body fit. Most importantly, wax gourd also has a good effect of clearing away heat and relieving summer heat. Eating more winter melon in summer can not only quench thirst and relieve summer heat, but also induce diuresis, and can also prevent people from getting furuncle.
Ingredients: wax gourd broth
Accessories: pepper salt
1, melon peeled and washed.
2. Slice the wax gourd
3. Pour the stock into the pot and boil it, then add the wax gourd slices.
4. Add appropriate amount of pepper granules.
5, the fire boiled
6. Add salt to taste after cooking.
7. Sprinkle chopped green onion