1, pig's trotters are washed and chopped into small pieces, which can be chopped by the supermarket master. Put cold water in the pot, pig's trotters, and bring to a boil (pay attention to boiling water). At this time, the soup is turbid and has floating foam. At this time, pour the soup and trotters into cold water, rinse the trotters and put them back into the pot.

2. After the clean pig's trotters are boiled with cold water, change to medium heat, stew for one hour to one and a half hours, and put soaked soybeans in the middle.

3. Poke the pig's trotters with chopsticks. If you poke them, they will be rotten. Add salt and chicken essence if you like.

If you don't like soybeans, add mushrooms, potatoes and other vegetables you like before adding salt at last.

2, corn mushroom sparerib soup

Name of the recipe: sparerib soup with corn and mushrooms

Menu category: Cantonese cuisine

Recipe making: Ingredients: ribs 1 kg, 2 corn, 5 mushrooms, salt. Production method: ① Scald the ribs to remove blood, cut the corn into sections, and soak the mushrooms to remove pedicles. ② Boil pork ribs, corn and mushrooms in water, turn the fire to slow fire, simmer slowly for about 1 hour, and sprinkle with salt. Flavor features: This soup has the effect of improving eyesight and relieving fever.

3. Plumeria soup

Main ingredients:

200g of hen fillet, 50g of ham and 20g of egg white/kloc-0.

Seasoning:

6 grams of salt, pepper 1 g, 25 grams of cooking wine, 5 grams of monosodium glutamate, a little wet starch, and a proper amount of cold soup.

Practice:

(1) Remove the tendons from the chicken fillet and smash it into mud. After making a paste with cold soup, add monosodium glutamate and wet starch, stir well, and then pour in the egg white to mix together. Steamed ham and chopped into powder.

(2) Boil the soup until it is small (it is easy to break the paste into a lump when it is big), pour in the prepared material, gently push it with a spoon to prevent it from touching the pot, and when it is cooked, use a fine-eyed colander to scoop it up and put it into the bowl.

Features: the soup is light and delicious, and it is one of the top soup dishes.

Note: Beijing's old tofu is called bean curd in Sichuan, and this dish is named after bean curd.

4. radish mutton soup

Function:

Eliminating phlegm and relieving fever

Raw materials:

500 grams of red radish, 50 grams of mutton, 25 grams of coriander,

Practice:

Wash the mutton and slice it, put it in a boiling water pot for 20 minutes, then add the washed sliced radish, and when it is nine-ripe, add the washed parsley section, 5g of refined salt, 3g of monosodium glutamate, 5g of rice vinegar10g and 5g of cooking wine.

Features: Fresh and fragrant, slightly sweet and rich.

5. Curry vegetable soup

[Raw material/seasoning]

Cabbage 80 g carrot 30 g onion 50 g bacon 3 slices tomato 1/2.

Curry powder 1 tsp stock, 2 cups salt 1/2 tablespoons pepper.

[Production process]

(1) Cut cabbage, carrot, onion and tomato into filaments, and dice bacon for later use.

(2) Dry-fry the bacon, then pour in the stock, vegetables and all seasonings, boil it with high fire, and then cook it with low fire 15 minutes.

6. Sour and hot shrimp soup

Raw materials:

3 cups of clear water or chicken soup (about 750ml), 8 shrimps (about 250g), 2 cloves of garlic (sliced), 5 slices of "Kafeiya" lime leaves, 5 slices of fresh ginger or dried ginger, 0//4 cups of fish sauce/kloc-,2 lemon stems (cut into 2cm and 3cm) and green onion.

Making:

Boil water or chicken soup until it is warm, add garlic slices, lemon stems, ginger slices, fish sauce, lime, onion slices, sliced mushrooms and pepper (as desired) and boil for 2 minutes. Add shrimps and boil, the color of shrimps turns from pink to white, and it is hard, but the time does not exceed 1 min. When the shrimp is cooked, pour the lime juice and spicy sauce into an empty bowl, then pour the cooked thick soup, stir it, and sprinkle with chives for decoration.