Soup making tips: Make first-class delicious soup
Having a steaming bowl of fresh soup on the dining table often makes people salivate, especially in winter and spring, the soup can not only help people keep warm, but also make people salivate. It can also whet one's appetite.
When making soup, animal raw materials rich in protein are often chosen. It is best to use beef, sheep, pig bones, chicken, duck bones, etc. The method is: wash the raw materials first, put them into the pot, add enough cold water at a time, boil over high heat, then switch to low heat, continue for 20 minutes, skim, add ginger, cooking wine and other seasonings, wait until the water boils again and then use medium Keep the fire boiling for 3 to 4 hours to dissolve more of the protein in the raw materials. The thick soup will be milky white. If it solidifies after cooling, it is considered that the soup is ready. But how can we make the soup delicious? There are also techniques to talk about here, namely three pots, four stews and five stews.
Three pots and four stews: Bao means cooking food over a slow fire and simmering it slowly. Stewing can effectively dissolve the nutrients of food in the soup, making it easy for the human body to digest and absorb. Although making soup is called a laborious task in the kitchen, it is not because it is complicated to cook, but because it requires a long cooking time and is somewhat labor-intensive. In fact, making soup is very easy, as long as the ingredients are properly prepared, three pots and four stews (chefs say: boiling usually takes two to three hours, stewing takes four hours), and slowly simmering over the fire. The fire should not be too high. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat until the soup can boil.
The long stewing time is one aspect. You should also pay attention to the following five taboos:
First, avoid adding cold water midway, because the meat being heated shrinks when it is cold and the protein is not easy to dissolve. The soup has lost its original flavor.
Second, avoid adding salt early, because adding salt early can coagulate the protein in the meat and make it difficult to dissolve, making the soup dark, insufficiently concentrated, and unsightly in appearance.
Third, avoid adding too much seasonings such as onions, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself.
Don’t add too much soy sauce too early to prevent the soup from becoming sour and darkening in color.
Five avoidances: Let the soup boil vigorously to prevent the intense movement of protein molecules in the meat from making the soup turbid.
After mastering the above skills, you can show off your skills in front of friends and family.
Lotus seed and lily red bean paste
Ingredients: 500G red beans, 30G white lotus seeds, 10G lily, appropriate amount of tangerine peel, about 500G rock sugar
Method:
< p>1. Wash the red beans, lotus seeds, and lilies first, and soak them in water for two hours;2. Boil the water, and put the red beans (and bean soaking water), tangerine peel, lotus seeds, and lilies into the pot. ;
3. After boiling, simmer over medium-low heat for two hours, and finally simmer over high heat for about half an hour;
4. Simmer until the red beans are sandy and there is still an appropriate amount of water. You can add sugar to taste, the sweetness depends on your preference.
Note:
1. You don’t need to soak red beans for too long, one to two hours at most. If you don’t have time, you don’t have to soak them, and don’t soak them in hot water.
2. Don’t use too much tangerine peel, but use good ones.
3. Water can be added halfway, but the ratio of beans to water depends on personal preference. Of course, the red bean paste cannot be cooked with too few beans, and the red bean soup can be thinner.
4. The rock sugar should be added at the end, otherwise the red beans will not be cooked.
5. Finally, I switched to a large pot so that the red beans could be cooked into sand.
Remove acne and freckles - kelp and mung bean soup
Ingredients: 15 grams of kelp, 15 grams of mung beans, 9 grams of sweet almonds, 6 grams of roses (cloth bag), appropriate amount of brown sugar
Preparation method
1. Wash the mung beans and cut the kelp into shreds.
2. Put kelp, mung beans, and sweet almonds into the pot, add water to boil, and add cloth-wrapped roses.
3. After cooking the kelp and mung beans, take out the roses and add brown sugar.
Taste: The soup is rich, slightly salty, fresh and delicious.
Effects: Kelp is salty in taste and cold in nature. It has the functions of resolving phlegm, softening, clearing away heat and lowering blood pressure. Kelp is rich in nutrients. It is a seaweed food rich in iodine, calcium, copper, tin and other trace elements. It can protect epithelial cells from oxidation. Mung beans are sweet in taste, cold in nature, and have the effects of clearing away heat, detoxifying, relieving heat, and being a diuretic. Regular consumption of kelp and mung bean soup can clear away heat and detoxify, cool the blood and lungs, and treat sores and acne.
Contraindications: People with stomach cold should not eat.
Runfa Wufa - Black Bean, Round Meat and Red Date Soup
Ingredients: 50 grams of black beans, 15 grams of longan meat, 50 grams of red dates
Preparation method
1. Wash the black beans and red dates.
2. Put black beans, osmanthus meat and red dates into a casserole, then add 3 bowls of water and fry over slow fire.
3. When the water is boiled to two-thirds, remove the scum from the soup noodles.
The taste is sweet and moist, refreshing and not greasy.
Efficacy: Black beans are sweet and astringent in taste, neutral in nature, enter the liver and kidney meridian, and have the functions of nourishing yin and blood, calming the nerves, improving eyesight, and benefiting the liver. Traditional Chinese medicine believes that black beans with dark color enter the kidneys. From the appearance, black beans look like kidneys, so they are of great benefit to those with insufficient kidney qi, kidney deficiency, and premature graying of hair. Longan and jujube both have the effect of regulating the spleen and stomach. Regular consumption of black bean, round meat and red date soup can nourish the kidneys, moisturize and blacken hair, nourish blood and calm the nerves.
Contraindications: Children should not take this product.
Fresh and sweet fruit soup
Ingredients
3 apples, 2 pears, a little white fungus (tremella), 2 slices of tangerine peel, 1 northern and southern apricot tablespoon, yellow sugar (no rock sugar available) appropriate amount.
Efficacy
When the autumn wind blows and the weather is dry, it is most moisturizing. It is best to drink this sweet soup. It can moisturize the skin and smooth the throat, and reduce the chance of coughing.
Method
(1) Peel and core the fruit, cut into four corners or cut into pieces.
(2) Soak the tangerine peel until soft, scrape off the pulp and set aside. Soak the snow fungus until soft and wash.
(3) Pour an appropriate amount of water into the pot, add tangerine peel, when the water boils, add fruits, northern and southern apricots and snow fungus, simmer for two hours, add yellow sugar to taste, you can drink or let it cool Pour into a bottle and drink cold.
Phoenix Corn Soup
Corn, commonly known as millet, can be divided into waxy millet and japonica millet according to the stickiness. Corn is rich in nutrients. Traditional Chinese medicine believes that it can nourish yin and kidneys, remove heat and detoxify, and treat spleen and stomach deficiency, nausea, vomiting, and diarrhea.
Phoenix corn soup is easy to make and suitable for all ages. Ingredients: half a can of canned corn soup (available in the market).
Seasoning: 75 grams of wet starch, 1 egg, salt, monosodium glutamate, and sugar. After boiling, skim off the foam, add moist starch to thicken, and then add the beaten egg liquid and serve.
Features: The soup is thick, fragrant and glutinous, salty and sweet, and can be eaten regularly to replenish qi. Note: When adding the egg liquid, use a spoon to spread it evenly and do not pour it into a ball.
Tremella fuciformis with rock sugar
Ingredients:
30g tremella fuciformis, 20g preserved red cherries, appropriate amount of rock sugar.
Preparation method:
1. Soak the white fungus in warm water, take it out after the white fungus has bloomed, remove the ear root, wash it and put it in a bowl, steam it in a basket for about 10 minutes and then take it out .
2. Wash the soup pot, put it on low heat, add water and rock sugar. After it melts, add preserved cherries, then put it on high heat and bring to a boil. Pour the pot into the white fungus bowl. become.
Features:
Red and white, bright and colorful, sweet and soft to eat.
Efficacy:
Tremella has the effects of strengthening essence and kidneys, nourishing the intestines and stomach, nourishing qi and blood, strengthening the heart and aspirations, nourishing the brain and refreshing the mind, beautifying and rejuvenating the skin, and prolonging life. The beauty effect of Tremella is that it can remove freckles and chloasma on the face, and it has become a commonly used product by beauty masters.
Ham, winter melon and pork bone soup
Ingredients: 75 grams of cooked ham, 250 grams of winter melon, 500 grams of pork bones, 500 grams of refined salt, 4 grams of MSG, 2 grams of green onions, 3 slices of ginger, a little cooking wine
Method:
1. Wash the winter melon, cut into long strips and set aside. Then cut the cooked ham into 12 pieces of the same size, set aside
2. Put the pork bones, green onion and ginger into the pot, add an appropriate amount of water and boil over high heat, skim off the floating oil, add cooking wine, and then change Simmer over low heat for 2 hours
3. When the soup is mellow, take out the pork bones, green onion and ginger, add the winter melon, and cook for another 3-5 minutes until cooked. Adjust the taste with refined salt and MSG, put it into a large soup bowl and cover it with ham slices.
Old cucumber and lean meat soup
[Ingredients] 1500g of old cucumber, 400g of lean meat, 100g of soybeans, 4 candied dates, 1 small piece of tangerine peel
[Method ]1. Choose cucumbers with yellow skin, wash and trim the sides, then cut into large pieces.
2. Wash the lean meat and soybeans.
3. Blanch the tangerine peel in hot water until soft.
4. Bring an appropriate amount of water to a boil, add cucumber, lean meat, soybeans, candied dates, and tangerine peel and simmer for 2 hours, then blanch until seasoned.
Tomato, corn, and pork liver soup
Ingredients: 4 tomatoes, corn kernels, 120 grams of pork liver, 120 grams of ginger, 4 slices of refined salt, soy sauce, corn starch, and appropriate amount of white wine
< p>Method:1. Slice the pork liver, add refined salt, soy sauce, cornstarch and white wine, mix well and set aside
2. Chop the corn kernels and put them into the pot , add appropriate amount of water and simmer over low heat for about 20 minutes, add tomatoes (peeled or not, it depends on what you like), ginger slices and simmer for another 10 minutes, then add pork liver
Continue to simmer for a few seconds Minutes until the pork liver is just cooked, add seasonings.
Pepper Pork Belly and Pork Intestine Soup (this soup is very delicious)
Ingredients: 100 grams of white peppercorns, 1 pork belly, 300 grams of pork intestine, 200 grams of lean meat
< p>Method:1. Cut off the fat from the pork belly, wash it clean to remove the odor (you can wash it with cornstarch and salt), and wash the intestines;
2. Put the pork belly and pork intestines into boiling water and cook for 10 minutes. Take them out, wash them, and dry them. Put the peppercorns into the pig belly, and tie the mouth of the pig belly with straw thread (such as those used to tie rice dumplings) to prevent it from getting dirty. /p>
The peppercorns flow out;
3. Rinse the lean meat after splashing in water
4. Boil 9 cups of water or appropriate amount, add the peppercorns and pork belly , pork rice noodles and lean meat are added to the pot and brought to a boil, then simmer for 3 hours, then add salt to taste.
Chestnut and old duck soup
Ingredients: 300 grams of chestnuts, 1 old duck, a small piece of tangerine peel (to remove the fishy smell), 3 slices of ginger
Method: < /p>
1. Wash the chestnuts with their shells clean
2. Wash the duck, chop into pieces, splash with water, take out and wash with water to remove the oil
3. Scrape the tangerine peel until soft Remove the flesh
4. Bring 9 cups of water or appropriate amount to a boil. Add chestnuts, duck, tangerine peel and ginger to the boil. Change to simmer for 3 hours and add salt to taste.
Bamboo cane, carrot and pork bone soup
Ingredients: 250g bamboo cane, 500g carrot, 500g pork bone, a little tangerine peel and a little refined salt
Method :
1. Wash the bamboo cane, peel and cut into small sections. Wash the carrots, pork bones and tangerine peel respectively, and peel the carrots.
2. Add an appropriate amount of water to the clay pot, first use a strong fire to boil the water, then add the above ingredients, switch to a slow fire and simmer for 2 hours, season with seasoning and eat.
Stewed lamb belly with white radish
Ingredients: 500 grams of lamb belly, 500 grams of white radish, 1 small piece of tangerine peel, 4 candied dates, 3 slices of ginger
Method :
1. Wash the lamb belly and cut into pieces
2. Peel the white radish, wash and cut into pieces
3. Blanch the tangerine peel until soft. Scrape it clean
4. Put all the soup ingredients into the pot and add water. After boiling over high heat, turn to simmer and simmer for 2 hours, then add salt to taste.
Shredded winter bamboo shoots and turkey duck
Ingredients: 160 grams each of shredded winter bamboo shoots, shredded turquoise duck, and shredded fish maw, eight shredded cooked mushrooms, and a small amount of shredded tangerine peel. One and a half tablespoons each of peanut oil and cornstarch, forty grams of chives, six bowls of soup, half a tablespoon of Shaoxing wine
Seasoning: A cup of water, a quarter teaspoon of salt, each of Shaoxing wine and sugar A little B slice of ginger, half a teaspoon of Shaoxing wine, one and a half cup of water, half a teaspoon of salt C half a teaspoon of salt, a little each of sugar and pepper, one teaspoon of light soy sauce
Method: (1) Heat half a tablespoon of peanut oil , lightly fry the shredded bamboo shoots, add seasoning A, bring to a boil, remove the shredded bamboo shoots and set aside, then heat half a tablespoon of peanut oil, add ginger and green onions, add seasoning B, bring to the boil, add shredded fish maw, and simmer for about four minutes. Take out the remaining peanut oil and heat it, add half a tablespoon of Shaoxing wine, add soup, add shredded mushrooms and bring to a boil, add other shredded ingredients, add seasoning C, thicken with water-soluble water chestnut powder, add chives and eat while hot
Notes: (1) Fish maw silk is fish maw silk, you can buy it already soaked.
This dish tends to stick to the bottom when cooking, so stir frequently when cooking (2) You can also use soaked fish lips instead of fish maw
Crab Roe and Tofu Soup
Ingredients: One large meat crab, One teaspoon of wine, four tablespoons of green bean kernels, three pieces of soft tofu, two tablespoons of peanut oil, one and a half cup of soup, one tablespoon of corn flour, a little water
Seasoning: one teaspoon of salt, half a teaspoon of sugar, one cup of wine Spoon
Method: (1) Wash the crabs, steam them for twenty minutes, remove the crab roe and crab meat, remove the cartilage and cut each tofu piece into small cubes, soak in hot soup, drain and heat peanut oil , stir-fry with crab meat, add green beans and seasonings, pour in clear soup, bring to a boil, add tofu and boil thoroughly, dissolve cornstarch in water to thicken it and serve
Note: Meat crabs are heavy and vigorous. The abdomen is preferably between gray and white
Cloud ham turkey duck tofu soup
Ingredients: 160 grams of turkey meat, three slices of ham, two pieces of tofu, Western A strip of celery, half a carrot, a small piece of ginger, a tablespoon of green onion, a pinch of salt and pepper, and an appropriate amount of water
Method: (1) Cut the turkey meat into small pieces; cut the ham into nails. Cut the tofu into small pieces, drain the water, remove the tendons from the celery, and cut into cubes at an angle; peel and cut the carrot into cubes, mince the ginger, put it in a pan, add salt and lightly sauté the onion and ginger, add the celery and carrot Mix well, add tofu, pour in water, bring to a boil, add turkey cubes and ham slices, season well and bring to a boil, thicken, mix evenly, add green onion and serve
Note: Tofu can be thickened before thickening Add in, otherwise the cooking time will be too long and the taste will not be tender and smooth
Double winter shredded pork and tofu soup
Ingredients: 80 grams of winter bamboo shoots, four mushrooms, lean pork One hundred and twenty grams, two pieces of tofu, one teaspoon of salt, one teaspoon each of light soy sauce and cornstarch, half a tablespoon of cornstarch, two tablespoons of water, five bowls of water, a little peanut oil
Method: (1) Soak and wash the mushrooms, shred them separately with the winter bamboo shoots; shred the pork, add light soy sauce, and cornstarch and mix well; chop each piece of tofu into sixteen cubes, heat a casserole, add peanut oil, lightly fry the shredded pork, and add in double winter Mix tofu, add water and stir evenly, season, cover, bring to a boil over high heat, dissolve cornstarch in water, and bury it in thick gravy.
Note: When making soup, it is better to thicken the gravy with water chestnut powder
Lean meat, chicken feet and snail soup
Ingredients: 60 grams of dried snail slices, 160 grams of lean meat, 12 chicken feet, 20 grams of wolfberry (five qian) ), eight slices of yam, two candied dates, one piece of ginger, a small piece of tangerine peel, one teaspoon of salt, 14 bowls of water
Method: (1) Soak the conch slices in water until soft, and place in boiling water for fifteen minutes , remove, wash, drain and blanch the lean meat in boiling water, remove, wash and cut into pieces; blanch the chicken feet in boiling water, tear off the yellow skin, and cut off the claw tips; wash the yam and wolfberry, pat the ginger and tangerine peel Soak, wash and put in a clay pot with water, add all the ingredients, cover, bring to a boil over high heat, then simmer over low heat for two to three hours, add salt to taste and serve
Notes: (1) Dried snails After the slices are washed, they need to be soaked in hot water for half an hour before they become soft. Soaking in water can be used to make soup (2). After the soup is cooked, you can dip the soup into shrimp paste and eat it. It tastes great
Pork and abalone slices Soup
Ingredients: 80 grams of dried abalone slices, 320 grams of pork leg meat, four large scallops, half a teaspoon of salt, appropriate amount of water
Method: (1) Wash the dried abalone slices and scallops, and soak them in warm water until soft; wash the pork leg meat and put it into a clay pot to boil with water, add all the ingredients, bring to a boil over high heat, then simmer over low heat for three hours, add salt to taste
Note: Ordinary dried abalone slices are not made from real abalone slices, but dried snail meat slices, but they can also be used to make soup
Oyster consommé
Ingredients: 400 oysters Eighty grams, one green onion, four pieces of ginger, two pieces of seaweed, one teaspoon each of salt and sesame oil, one tablespoon of wine, a little pepper, five bowls of water
Method: (1) Open the shell and take out the oyster meat , mix well with salt and cornstarch, wash, blanch in boiling water, drain and wash, cut the ginger into shreds, cut the green onions into small pieces, cut the seaweed into small pieces, boil the water, season with salt and pepper, add the oysters and bring to a boil, then add Remove the seaweed slices and green onions from the heat, add wine and sesame oil, put them in a bowl, add shredded ginger and serve
Note: Oysters are usually rubbed with coarse salt and cornstarch; but some people think that only the oysters should be placed in the In the drain basket, just rinse it gently under the running water to make the soup taste more delicious
Dried vegetables, tofu and salted fish head soup
Ingredients: Two salted fish heads, 60 grams of dried cabbage, three pieces of tofu, one teaspoon of peanut oil, six slices of ginger
Method: (1) Remove the gills, scales, etc. from the salted fish heads, wash them, and use ginger Wash the popped cabbage, soak until soft and drain
; Rinse the tofu, put it into a clay pot, pour plenty of water, bring to a boil over high heat, add ingredients, bring to a boil, and simmer over medium heat for three hours
Note: This soup already has a salty taste, no need to add salt for seasoning< /p>
Ham and cabbage soup
Ingredients: One cabbage heart with yellow sprouts, two scallops, 120 grams of lean meat, 40 grams of ham, eight bowls of clear soup, salt and pepper Appropriate amount of flour
Method: (1) Wash the fresh and tender yellow bean sprouts, cut cross-cut only on the head, and soak the scallops in water until soft, steam until soft, and tear into thin strips; ham, lean meat Shred the meat and heat it in a hot casserole, add two tablespoons of peanut oil, add cabbage and mix well, add clear soup, boil for about 25 minutes, add shredded ham, and season with salt and pepper
Note: Use water for the scallops. After soaking until soft, pat it loose with a knife and then tear it easily with your hands
Watercress Raw Fish Soup
Ingredients: 900 grams of watercress, a large piece of raw fish, Three hundred and twenty grams of lean pork, a small piece of tangerine peel, thirteen bowls of water, two slices of ginger, half a teaspoon of salt
Method: (1) Cut watercress into sections and wash; soak the tangerine peel until soft; raw fish Remove the internal organs, remove the scales, wash them, fry them until browned, then bring the water and tangerine peel to a boil. Add in the raw fish, lean meat and watercress, bring to a boil and simmer over a slow fire for about two hours. Season with salt
Note: This is a good soup that is clear and moist, removes heat and toxins, promotes muscle growth and healing, but there are many fish bones. It can be used as a soup for raw fish stew, or you can pick out the fish bones before drinking
Codonopsis and Frog Soup
Ingredients: 600 grams of frog, 160 grams of lean meat, 40 grams of Codonopsis pilosula, half a teaspoon of salt, 12 bowls of water
Method: (1) Cut the frog into pieces and wash them; Wash Codonopsis pilosula and lean meat, put it into a clay pot and bring water to a boil. Add frog, lean meat and Codonopsis pilosula. After boiling over high heat, simmer over medium heat for about two hours. Season with salt.
Note: This soup is best It is suitable to drink in autumn. It can replenish qi, benefit the spleen and stomach, diuretic and reduce swelling and malnutrition. It is suitable for people of all ages; but it is not suitable for those with exogenous fever
Zegua Salted Egg Soup
Ingredients: Three large young zucchini , two raw salted eggs, a quarter teaspoon of salt, one and a half tablespoons of peanut oil, eight bowls of water
Method: (1) Scrape off the fur on the surface of the zucchini, leave it green, wash and cut into pieces Heat a rectangular casserole, lightly fry the zucchini with oil and salt, add water and simmer for about half an hour. Open the salted eggs and add them to the soup and simmer for another fifteen minutes.
Note: Add mussels (small mussels) to this soup. Scallops), lean meat is cooked in the same pot, the taste is more delicious
Squab soup
Ingredients: One packet of refreshing soup, two squabs, one hundred and two lean meats Ten grams, appropriate amounts of salt, light soy sauce, and water
Method: (1) Rinse all the ingredients for Qingbuliang with water, drain the squab, rinse with a little water; wash the whole piece of lean meat Boil water in a clay pot, add squab, tonic and lean meat, bring to a boil and simmer for three hours, season with salt and light soy sauce
Note: Most of the tonic is ready-made. It is composed of the following ingredients: three qian each of raw and cooked barley and yam, two qian each of lotus seeds, lily, polygonatum odoratum, and gorgon fruit; it has the effects of removing dampness, appetizing, removing phlegm, and strengthening the lungs
Rake-toothed radish duck Gizzard soup
Ingredients: 900 grams of rake-toothed radish, four fresh duck gizzards, two cured duck gizzards, 320 grams of pork ribs, a small piece of tangerine peel, two pieces of ginger, and 10 grams of water Three Bowls
Method: (1) Peel the radish and cut into thick cubes; remove the yellow clothes from the fresh duck gizzards and wash them, wash the pork ribs and drain them. Soak the cured duck gizzards in warm water and score a few lines on the surface with a knife. Deep marks; soak the tangerine peel until soft, wash and remove the inner layer. Put water into a clay pot and put in the remaining ingredients except the radish. Bring to a boil. Add the radish. Roll again and simmer over low heat for three hours.
Notes: Rake-tooth radish is a high-quality radish, which is thinner and longer than ordinary white radish. If you cannot buy it, you can also use ordinary white radish instead
Cucumber and Old Duck Soup
Ingredients: One old cucumber (about 1.5 kilograms), one old duck (about 1.2 kilograms), twelve pitted red dates, one tablespoon of peanut oil, one teaspoon of salt, two tablespoons of light soy sauce, and sixteen bowls of water
Method: (1) Wash the old cucumber with the skin, cut it lengthwise, remove the capsule and seeds, cut into long pieces, remove the internal organs, fry in a hot oil pan until brown, boil water, add the melon , old duck and red dates, bring to a boil over high heat, simmer over medium heat for three hours, season with salt
Notes: (1) This soup tastes fresh and sweet, you can remove the stagnant duck meat and pick out the stagnant duck meat. When eating cucumbers dipped in soy sauce, you should cut off the heads and tails to avoid bitter taste; the best ones are thick and golden-skinned, which can clear away heat and relieve summer heat
Winter Melon Zhengan Soup
Ingredients: Fresh Two pairs of chicken offal, 80 grams of pork liver, 480 grams of winter melon, three slices of ginger, and eight bowls of water
, three tablespoons of peanut oil
Seasoning: half a tablespoon each of wine and light soy sauce, one teaspoon each of corn flour and peanut oil
Method: (1) Cut the chicken intestines, wash them, and season with salt Rub and wash, repeat several times to disinfect and deodorize, and cut into sections; remove tendons from the chicken liver and cut into small pieces; cut open the chicken gizzards to remove the yellow gastric membrane, wash the chicken gizzards in the same way as chicken intestines, and put them all in a bowl , add seasonings, mix well and marinate slightly, add shredded ginger, mix well and wash the pork liver; wash the winter melon, cut into 1cm pieces and heat a casserole, add oil and bring to a boil, add salt, pour in the winter melon, add water and cook for about half an hour; Add the chicken offal and pork liver, stir it up quickly with chopsticks, and wait until the ingredients are cooked.
Note: After washing the chicken offal with salt, you can also marinate it with salt and shredded green onions for 30 minutes before washing. , stir-fry briefly in a hot pot with chili pepper and light soy sauce, the soup will have no fishy smell
Yanba Peanut Chicken Liver Soup
Ingredients: four pairs of fresh chicken livers, 80 grams of yuba, 160 grams of peanut kernels, two chicken essences, one teaspoon of sesame oil, appropriate amount of pepper, eight bowls of water
Seasoning: one teaspoon of light soy sauce, half a teaspoon of cornstarch, a little shredded ginger, rose wine A few
Methods: (1) Wash the chicken liver, remove the tendons and cut into small pieces. Add seasonings, mix well and marinate for a while. Wash the peanuts. Wipe the yuba with a wet towel, tear into pieces and boil in water. Add peanuts and yuba, bring to a boil over high heat, simmer until the peanuts and yuba are cooked, add chicken livers, stir quickly and remove, season with salt and pepper
Note: You can boil the peanuts before adding them Bean curd, because bean curd is easy to cook, add it to make the soup milky white
Ham and chicken minced soup
Ingredients: a large piece of chicken breast, 80 grams of Jinhua ham, one egg, Appropriate amounts of salt, pepper, sesame oil, and six bowls of water
Method: (1) Wash the chicken breast, steam it, tear it into shreds, mince it, and put it in a bowl; cut the ham into shreds, mince it in the same way as the ham Put it into a casserole, add water, and simmer for about thirty minutes; add eggs and pound into egg flakes, add salt to taste
Notes: (1) You can go to the supermarket to buy frozen chicken breasts, add milk Yellow or reddish with a translucent feel is better. If you like coriander (cilantro) and green onions, you can add it to the soup after it is cooked to make the soup taste more delicious.
Mutton clear soup
Use Ingredients: 600 grams of mutton, three winter bamboo shoots, three red onions, two gingers, eight bowls of water, one teaspoon of salt, one tablespoon of wine
Method: (1) Cut the mutton into pieces; remove the winter bamboo shoots and remove Cut the bamboo shoots into quarters; wash the green onions, tie them into knots, crack the ginger, and blanch the mutton in boiling water. Remove, drain, and bring to a boil in a straight clay pot. Add the ingredients and wine, cover, and cook over high heat for about fifteen minutes; Change to medium heat and simmer for about 30 minutes, then simmer until the mutton and bamboo shoots are soft, add salt to taste, remove the ginger and green onion and serve as a drink
Note: If you dislike the mutton smell, you can use a small white radish Cut into water and put the mutton into a whole piece and cook for fifteen minutes. Remove the mutton and cut into pieces for soup
Jinbao Oxtail Soup
Ingredients: One large strip of fresh oxtail, beef, broccoli One hundred and sixty grams each, 400 grams each of carrots, tomatoes, and potatoes, 40 grams each of ginger and green bean kernels, two teaspoons of sugar, appropriate amount of water
Method: (1) Chop the oxtail into sections, and boil Wash the water and put it into a pot of boiling water; smash the ginger and put it into the pot with the carrots (carrots), dice the potatoes, cut the tomatoes into cubes, shred the broccoli, wash the green beans; mince the beef, season evenly and cook the oxtail for about For two and a half hours, simmer the carrots for half an hour; add potatoes and tomatoes, season when the potatoes are soft, add broccoli (cabbage) and beef and bring to a boil, add green beans and bring to a boil
Notes: (1 ) Peel the oxtail and then cook it in soup. The taste will be more fresh and nutritious. For example, frying the broccoli first and then cooking it will increase the flavor of the soup.
Huaiqi Beef Soup
Ingredients : 480 grams of beef shank meat, eight slices of yam, four tablespoons of wolfberry, 40 grams of longan meat, half a bowl of glutinous rice, two slices of ginger, half a teaspoon of salt, and appropriate amount of water
Method: ( 1) Bring water to a boil over high heat, add ginger slices and washed beef, bring to a boil and simmer over low heat for an hour. Add other ingredients. Return to high heat and simmer over low heat until beef and other ingredients are cooked. Season with salt.
Notes: (1) After washing the beef, boil it in boiling water for five minutes before using it for making soup. The wolfberries should be large, dry, firm, thick, and moist in color; round meat That is longan jerky, also known as yuan meat. It is better to choose large pieces with thick meat and no insects.
Peanut beef soup (serves five to six people)
Ingredients: Beef shank meat Six hundred grams, 160 grams of peanut kernels, a small can of evaporated milk, a small piece of tangerine peel, two gingers, twelve red dates, half a teaspoon of salt, and fourteen bowls of water
Method: ( 1
) Soak the tangerine peel until soft and scrape off the inner layer; remove the pits from the red dates and wash them. Put the red dates, peanuts, tangerine peel and water together in a straight clay pot and bring to a boil. Add the beef and bring to a boil, then reduce the heat and simmer for three hours until the beef is soft enough. Pour in evaporated milk and season with salt
Notes: (1) This soup is nourishing and moisturizing. Peanuts are best boiled in clothes (Note: Peanuts produce phlegm). (2) Beef shank meat is Beef front leg meat is lean, smooth and tender. In addition to soup, it can also be fried, stewed, steamed, etc.
Soybean sprouts and pig blood soup
Ingredients: 400 soybean sprouts Eighty grams, 480 grams of cooked pig blood, four slices of ginger, one tea of ??peanut oil, one and a half teaspoons of salt
Method: (1) Wash soybean sprouts, remove the roots and cut into sections; Wash the pig blood with clean water (2) Heat the wok until red, (3) add peanut oil, (4) sauté the ginger slices until fragrant, (5) add soybean sprouts and stir-fry until fragrant, (6) add water and boil over high heat for about 30 minutes ;Add pig blood, (7) bring to boil, (8) add salt to taste
Yanba Ginkgo Pork Belly Soup
Ingredients: One pork belly, 160 lean meat Ten grams, 80 grams of yuba, 80 grams of white nuts, half a bowl of raw barley and half a bowl of cooked barley, four amounts of horse meat, a little salt, and an appropriate amount of water
Method: (1) First cook the pig Remove the fat on the belly, turn it over and knead it evenly with salt and cornstarch, and wash it; do it again in the same way, wash it, put it in boiling water for a while, take it out and wash it again (2) Fold the yuba into sections, (3) Remove the heart from the ginkgo, (4) cut the water chestnut into (5) slices, (6) use a straight clay pot to boil water about 80% full, (7) add the pork belly and simmer for about an hour, (8) add other ingredients and simmer for another hour. , (9) Remove the pork belly and cut into (10) slices, (11) Serve in the same way as other ingredients (12)
Notes: (1) The soup can be dipped in light soy sauce (2) Bean curd is Oblate and long stick-shaped bamboo made from tofu skin, commonly used in vegetarian food
Golden Silver Vegetable Almond Pork Lung Soup
Ingredients: One pig lung, one hundred pork Sixty grams, six hundred grams of Chinese cabbage, forty to eighty grams of dried cabbage, forty grams of northern and southern apricots, six candied dates, a small piece of tangerine peel, sixteen bowls of water
Method: (1) Wash the tangerine peel and soak until soft; remove the pits from the dates, soak and wash the dried cabbage; rinse the pig lungs with water, cut into large pieces, pop them in a red iron pot (without oil), then wash and drain Moisture (2) Put almonds, dried cabbage, candied dates, (3) tangerine peel and water into the clay pot (4), (5) bring to a boil over high heat, (6) add pork lungs and cabbage, (7) bring to a boil again Start, (8) simmer over low heat for three hours
Note: When cleaning pig lungs, you can put the pipe connected to the pig lungs on the faucet, pour water while patting the pig lungs, and rub them vigorously. And pour out the sewage in the lungs, wash it several times, and finally cut the lung membrane, wash the inside and outside, cut into pieces, put it in the pot and cook it again
Watercress and Pig Pancreas Soup
Ingredients: 600 grams of watercress, three pig pancreas, 200 grams of lean meat, 40 grams of northern and southern apricots, four candied dates, two fresh duck gizzards, one teaspoon of salt, 10 grams of water Four bowls
Method: (1) First remove the yellow leaves of the watercress one by one and wash them; scald the pig pancreas slightly, scrape the white membrane, wash and remove the candied dates; wash the northern and southern apricots; cut open the duck gizzards Open, remove the yellow clothes, rub evenly with salt and oil, wash and boil water in a straight clay pot, add all the ingredients; bring to a boil over high heat and then simmer over low heat for three hours
Note: This soup can be used to remove It can relieve depression, relieve heart fire, strengthen the lungs and remove phlegm, and is beneficial to patients with respiratory system diseases
Melon and Pig Chi Soup
Ingredients: Two and a half kilograms of white honeydew melon (about 1.5 kilograms) ), 2 taels of northern and southern apricots (about 80 grams), 12 taels of lean pork belly (about 480 grams), appropriate amount of water
Method: (1) Cut the honeydew melon into pieces Open a few pieces, remove the flesh, put the water, pork, and northern and southern apricots into the pot and bring to a boil. Add the honeydew melon, wait until it comes to a boil, and simmer over low heat for about three hours
Notes: (1) You can buy medium-rare Honeydew melon soup (2) This soup has the function of moisturizing the lungs
Egg roll, cabbage and minced meat soup
Ingredients: 4 taels of minced pork leg (about 160 grams) , 2 taels of salted pork slices (about 80 grams), 14 taels of cabbage (about 560 grams), one egg, 4 taels of soup
Seasoning: A sesame oil, ginger juice each One teaspoon, half a tablespoon of wine, a little each of salt and pepper, two teaspoons of chestnut powder B A little each of salt and pepper, one tablespoon of wine
Method: (1) Put the pork in a bowl, add A and mix well Beat the eggs into the meat filling and mix well with salt.
Spread it into a thin egg skin, sprinkle a little dry chestnut flour on it, put the meat filling in the center, roll it into an egg roll, put it in a steamer and steam it over medium heat for about eight minutes. Put the cabbage in boiling salt water and soften it, take it out; cook the bacon, Take out the egg roll and cut it into 1 cm long pieces; cut the cabbage and bacon into 5 cm long pieces, add soup and B seasoning, place the egg roll at the bottom of the bowl, arrange the pork slices against the edge of the bowl, put the cabbage in the center, and pour in the soup until 80% When full, put it into the steamer and steam for about fifteen minutes, decant out the soup, pour the vegetables into a soup bowl, and then pour in the original soup and serve
Note: If you want the egg skin not to break, you can add a little chestnut rice flour to the egg liquid. , then beat the skin evenly
Bamboo shoot pickled fresh soup
Ingredients: six taels of pork belly (about 240 grams), four taels of cooked salty lean meat (about 160 grams) 10 grams), 8 taels of cooked bamboo shoots (about 320 grams), 2 slices of ginger, 2 green onions, half a tael of chives (about 20 grams), 1 tablespoon of Shaoxing wine, 6 bowls of water, 2 bowls of salty meat soup< /p>
Method: (1) Cut the pork belly and bacon into rectangular slices. Cut the green onions into sections, cut the leeks into sections, and cut the bamboo shoots. Put the pork belly into the pot, add water, ginger, green onions, and wine, and cover it. , the fire is boiling, and the foam is skimmed off. Reduce the heat to simmer for half an hour, add the bacon soup, bacon slices and bamboo shoots, bring to a boil and simmer for another 15 minutes, add the leeks, remove from the heat and mix well
Note: If you don’t like it too salty, add the salty Change the broth to clear soup and add appropriate amount of light soy sauce.
Chestnut lean meat and pork ribs soup
Ingredients: 10 taels of fresh chestnut meat (about 400 grams), 4 taels of fresh lean meat (about 160 grams), 8 pork chops Two (about 320 grams), one and a half tablespoons of light soy sauce, twelve bowls of water
Method: (1) Sear the chestnut meat, remove the clothes, wash the lean meat and ribs, Peel and wash the potatoes; peel the tomatoes and cut each into quarters. Boil water in a straight clay pot. Add the meat and chestnuts. Boil over high heat for about half an hour. Reduce to low heat and simmer for about an hour. Add the lean meat and pork chops. Remove and cut into pieces, pour back the soup, add salt to taste, and serve in a bowl
Notes: (1) Flat chestnuts are soft and sweet. (2) If you buy shelled chestnuts home, you can put them in a bowl. Boil in boiling water for five minutes, turn off the heat for a moment, and remove the skin easily. It won’t be easy to peel it off after it cools down.
Potato pork ribs soup
Ingredients: 10 taels of fresh pork chops (about 400 grams), 4 potatoes, 2 tomatoes, 1 teaspoon of salt, 12 bowls of water< /p>
Method: (1) Wash the spareribs, peel and wash the potatoes; peel the tomatoes and cut each into four parts (2) Boil water in a straight clay pot, add the ribs and potatoes Bring to a boil over high heat, then simmer for about two hours, add tomatoes and bring to a boil
Notes: (1) Slightly scald the tomatoes in boiling water, then soak them in cold water for a while. It is easy to peel (2) Wash the potatoes, boil them in boiling water for a while, then take them out and rinse them with cold water to peel them easily
Winter Vegetable Meatloaf Soup
Ingredients: Lean Meat Six taels (about 240 grams), 2 taels of soybean sprouts (about 80 grams), one tael of winter vegetables (about 40 grams), eight bowls of clear soup