1. Winter bamboo shoots and ribs soup
Ingredients: winter bamboo shoots, ribs, salt, ginger and pepper
Practice: 1. Wash the ribs, put them in a pot with cold water, boil them for two minutes after the fire, then take them out and rinse them with clear water.
2. Put the washed ribs in a casserole, add enough water, add ginger slices, boil over high fire, cover and simmer for 4 minutes.
3. Peel and wash the winter bamboo shoots, cut them into pieces, blanch them in boiling water for one minute, and take them out. Blanching water can remove oxalic acid from winter bamboo shoots, and it won't taste astringent.
4. Stew the ribs for 4 minutes, put the winter bamboo shoots in, add salt to taste, and stew for about 15 minutes.
5. finally, you can add a little pepper to taste and boil it.
Second, white radish and egg soup
Ingredients: white radish, eggs, shallots, salt and pepper
Practice: 1. Peel the white radish, wash it, cut it into filaments for later use, and beat the eggs into a bowl to fully disperse.
2. Pour a little oil into the hot pot, pour the egg liquid into the pot, shake it evenly and spread it into an omelet. Take it out when it is cooked, cool it and cut it into shredded eggs.
3, add a little oil to the hot pot, add shredded radish to the pot and stir-fry until soft
4, add clear water, then add shredded eggs and boil over high fire, and simmer for 5 minutes.
5. finally, add salt and pepper to taste.
Third, tremella pear soup
Ingredients: tremella, pear, red dates and rock sugar
Practice: 1. Soak tremella in advance, wash it and cut it into small flowers.
2. Put the tremella into the pot, add enough water at one time, then add the washed red dates, boil them on high fire and stew them on low fire for 2 minutes.
3. Peel and wash Sydney and cut it into small pieces.
4. Stew the tremella for 2 minutes, put the pear pieces into the pot, add some rock sugar, and stew for 2 minutes.
Four, white radish crucian bean curd soup
Ingredients: crucian carp, white radish, tofu, shallots, ginger, salt and pepper
Practice: 1. Cut the knives on both sides of crucian carp after cleaning, and then dry the water on the surface with kitchen paper.
2. Cool the oil in a hot pan, fry the crucian carp on both sides with medium heat, and then add the onion and shredded ginger to fry.
3. Add appropriate amount of water, cook on high fire for 5 minutes, and then simmer on low fire for 1 minutes.
4. Peel and wash the white radish, then cut it into shreds, and cut the tofu into small pieces.
5. Pour shredded radish and tofu into the pot and stew for about 8 minutes.
6. finally, add salt and pepper to taste.