First, tomato beef soup

Ingredients: 500 Jin of beef and 2 onions.

Accessories: 2-3 cloves of garlic, tomato sauce 10g or tomato 10g, 0.5 cup of rice and 0.5 cup of sour plum.

Methods: 1. Choose steak. Wash and cut into small pieces, put in a pot, add cold water to cook, and remove the foam.

2. After the meat is cooked 1.5-2 hours, add onion slices and minced garlic, rice, sour plum, salt and pepper, and continue to cook for 30 minutes.

3. Stir-fry tomatoes in the soup with clear oil or floating oil, put them in the soup 5- 10 minutes before the soup is cooked, and sprinkle with coriander powder or fennel when serving.

Features: sour taste, good soup and good rice.

2. Sweet potato soup: sweet potato1000g is washed and peeled, cut into small pieces, cooked with three or four bowls of water, and eaten with sugar. It tastes sweet and moist.

3. Mung bean soup or red bean soup: Wash 250 grams of mung bean or red bean, add four bowls of water, boil with slow fire, and add sugar to eat. Mung bean soup is suitable for drinking in summer, which has the functions of cooling, heatstroke prevention and detoxification; Red bean soup is suitable for tonic in winter. If red dates and longan can be added, it can play a role in enriching blood.

Four, ribs soup: 500 grams of ribs washed, add ginger, onion, cooking wine and other spices. After 4 bowls of water are boiled to half-cooked, the soup can be cooked separately or together with auricularia auricula, kelp, wax gourd, radish, yam and lotus root. Add a little salt to make a delicious sparerib soup. For example, when radish is added, pork ribs and radish soup are made, and vinegar is more delicious.

Five, beef vermicelli soup: 500 grams of beef, cut into pieces after washing, add ginger, onion, cooking wine and other spices to the pot, add four bowls of water and a small amount of salt to boil, and then add vermicelli and coriander, which is delicious.

That's all I can do, and I found some for you. Take a look.

Six, egg tofu soup

Ingredients: Tofu, eggs, green vegetables (cabbage or spinach), Flammulina velutipes, shredded carrots, salt and sesame oil.

Method:

① Wash vegetables and cut into pieces, cut tofu into small pieces, and break up the egg liquid for later use.

(2) Boil a pot of water and add tofu, Flammulina velutipes and shredded carrots. After the water boils, slowly pour in the egg mixture, then add the vegetables, add salt, turn off the fire and pour in the sesame oil.

Features: One of China home-cooked soups, with simple ingredients, delicious taste and rich nutrition, is suitable for all ages. Tomato and Egg Soup

Half a pot of water, a little dried seaweed into the water, and bring to a boil.

An egg, break up and add a little chopped green onion.

One or two tomatoes, sliced or cut into small pieces.

After the water boils, first pour the beaten eggs into the pot, stir them a little, and then pour in the chopped tomatoes. When the water boils again, turn off the fire and let it simmer for about 3 minutes. Add laver, Nostoc flagelliforme, ginger powder, salt and pepper, and pour a few drops of sesame oil. When the fire makes the soup boil, turn off the fire.

The making of these soups is not complicated. I hope you can use them. They are quite easy.

Cabbage ribs soup

Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.

Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.

2. Vegetable ribs soup

Ingredients: a catty of ribs, half a cabbage and two tomatoes.

Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.

Practice: first blanch the ribs, remove the blood, rinse off the foam and take them out, then blanch them in boiling water and burn them for half an hour. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.

Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but don't cut it into small pieces. Tear it into pieces by hand, and it will taste better with fire.

3. ribs soup

Ingredients: twelve ribs, one radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt.

Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating.

Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste.

4. Golden Needle Rib Soup

Ingredients: small row of twelve Liang, Jin Baihe half Liang, two slices of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.

Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.

5. Bitter gourd sparerib soup version 1

Ingredients: twelve ribs and one bitter gourd.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: After blanching the ribs to remove blood, add a tablespoon of wine to the stew and steam for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when cooked and soft.

Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter.