Ingredients: 200g wax gourd, 50g kelp, 0/0g laver/kloc-0, olive oil, salt, 5g pepper 1 g shrimp skin, 5g beef powder, chopped green onion and a little sesame oil.
Practice: 1) Prepare all the ingredients and wash the kelp. 2) Pour the oil into the wok and saute the chopped green onion. 3) Stir-fry kelp and wax gourd slices for a while, and turn off the heat. 4) Pour the fried ingredients into the soup pot, add appropriate amount of water, and add appropriate amount of shrimp skin. 5) Add beef powder. 6) Add laver after boiling. 7) Continue to cook for 10 minute, and add salt and pepper. 8) Pour in sesame oil. 9) Switch on the fire.
2, flower nail soup
Ingredients: 400 grams of zucchini, 500 grams of Caragana, appropriate amount of oil, salt and ginger slices.
Practice: 1) Prepare a proper amount of ginger slices. 2) Wash the zucchini, peel it and slice it for later use. 3) After the water is boiled, add the flower nail and ginger slices. (Hua Jia did fly water treatment before, separated the shell and took out the meat. ) 4) Cover the pot and bring to a boil. 5) Boil the water and add the zucchini. 6) Cover the pot again and cook for about 10 minutes. 7) Add appropriate amount of salt to taste before turning off the fire. 8) Add a little tail oil. 9) Pack and enjoy, light summer soup!
3, white radish broth
Ingredients: 750g radish, appropriate amount of oil, appropriate amount of salt, sugar 1 spoon, a little shallot, Jinhua ham 15g, and 60g pork bone.
Practice: 1) First, prepare the soup base, chop the ribs into small pieces, and cook them in clear water for 10 minutes, then turn to low heat for 30 minutes. 2) When the soup is a little white, skim off the floating foam on the surface. 3) Then add Jinhua ham. 4) Continue to simmer for 30 minutes, and then throw away the bones inside. 5) Peel the white radish. 6) Cut into small slices. 7) put it at the bottom of the soup. 8) Cook the white radish with medium and small fire until it is transparent, and then add appropriate amount of salt and sugar to taste. 9) After the white radish becomes transparent, put it into the casserole and continue to cook for 10 minute, then serve.
4. Bitter gourd and corn sparerib soup
Ingredients: ribs 500g, bitter gourd 1, corn 1, minced onion and ginger, cooking wine 15ml, 2 aniseed, salt, pepper and chicken essence.
Practice: 1) Prepare all the ingredients 2) Rinse the ribs with water for 5 minutes. 3) Then put it into a pot and blanch it for later use. 4) Put the ribs in a pot without a hot pot, and add onion, ginger, aniseed and appropriate amount of water. 5) Add cooking wine. 6) Cover the fire and cook for 10 minute. 7) Wash the corn and bitter gourd, and cut them into sections and circles respectively. 8) Then remove the bitter gourd pulp. 9) Put the corn into the soup pot and continue to boil. 10) Then put the inner pot into the outer pot and simmer for 40 minutes. 1 1. Put the cooked ribs and corn soup in a casserole, and then add bitter gourd. 12. 13. Add pepper. 14. Cook for 8 minutes, add a little chicken essence and turn off the heat.
5. Poria cocos, winter melon and duck soup
Ingredients: Poria cocos 15g, wax gourd 200g, 2 duck legs, proper amount of oil, salt, 5g of ginger and water.
Practice: 1) 1. Wash Poria quickly with water; 2) Slice ginger; Peel and seed wax gourd; 3) Cut the duck's side leg into pieces and boil it in water to remove blood; 4) Cook ginger in oil, and then take it out for later use; 5) stir-fry the duck pieces in ginger oil; 6) 1.2.3.4.
6. Fresh mushrooms, loofah and egg soup
Ingredients: fresh mushrooms 200g, loofah 150g, eggs 1, shallots 10g, salt, chicken essence and sesame oil.
Practice: 1) Peel the loofah and cut it into small pieces with a knife; 2) Wash fresh mushrooms and cut them into small pieces; 3) Boil the water in the pot, add the fresh mushrooms, and add the loofah after three minutes; 4) After the water rolls again, add a little salt; 5) Beat in an egg and quickly break it into egg flowers with chopsticks; 6) Add a little chicken essence and a few drops of sesame oil to taste.
7, mustard salted egg yolk tofu soup
Ingredients: tofu 200g, mustard 50g, coriander 10g, salted egg yolk 2, salt 1 spoon, monosodium glutamate 1/4 spoon, sesame oil 1/2 spoon.
Practice: 1) Wash mustard and shred it for later use. 2) Cut the tofu into small pieces and chop the salted egg yolk for later use. 3) Boil the water in the pot and add tofu and salted egg yolk. 4) Add a proper amount of salt and a little clear oil. 5) Add mustard shreds after boiling. 6) Add proper amount of monosodium glutamate. 7) Sprinkle a layer of coriander. 8) Pour in a little sesame oil.