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Spring soup recipes and practices Spring soup recipes and practices
1, spring soup recipes: yam corn ribs soup

(1) raw materials: pork ribs, corn, yam

(2) ingredients: yellow wine, salt, green onions, ginger

(3) practice: the pork ribs cleaned and chopped into segments, blanched into boiling water to remove the blood, fished out of the cold water rinse, into the casserole dish, add water to cook, the yam peeled and washed and cut, corn, sliced ginger, green onions, shredded, to be boiled after the rib soup, cook for 40 minutes on low heat. The corn cut into sections, ginger slices, green onion shredded, to be the ribs soup boiled, with a small fire to cook for 40 minutes, and then into the yam, corn, ginger, green onion and wine, boiled, and then with a small fire to cook for 40 minutes, and finally add salt to taste can be, nutrient-rich yam and corn ribs soup is ready.

2, spring soup recipe book II: pork bone turnip soup

(1) Ingredients: pork bone, white radish

(2) Ingredients: salt, chicken broth, vinegar, ginger, green onion

(3) Practice: the pig bone clean chopped, put into a pot, add ginger boiled, and then fished out and rinsed, then put into the crockpot, and then into the ginger, add water and boil. Peel and cut the white radish into pieces, put it into the soup and boil it, then cook it on a small fire until it is rotten, this pork bone turnip soup has a high nutritional value, and it is a nourishing food in spring.

3, spring soup recipe book three: wolfberry stew chicken soup

(1) Ingredients: chicken, wolfberry

(2) Ingredients: wine, salt, monosodium glutamate (MSG), ginger, green onions

(3) Practice: wash the chicken, head and claw standby, wash the wolfberry, in the casserole pot, add water, then add chicken and ginger and green onions boiled, and then removed the foam, and then with a small fire. Small fire stew until the chicken five mature, and then put the wolfberry cook until cooked, and then add wine, salt and monosodium glutamate seasoning can be, this Chinese wolfberry stewed chicken soup nourishing yin and tonifying the kidneys, benefiting the essence of the blood, is very suitable for spring consumption.