Four delicious fat-reducing soups

1. Winter melon, shrimp and mushroom soup

Fry the shrimps until cooked, take them out, stir-fry the minced garlic in hot oil, add the winter melon and stir-fry Stir-fry, add shrimps and mushrooms, add appropriate amount of water to boil, appropriate amount of pepper and salt, sprinkle with chopped green onion and serve.

2. Broccoli, Shrimp and Tofu Soup

Tofu, shrimp, broccoli, saute shredded ginger in hot oil until fragrant, add shrimp and stir-fry until it changes color, add appropriate amount of water, when the water boils, add broccoli Tofu, add some salt and pepper, sprinkle with chopped green onion.

3. Seaweed and shrimp soup

In a bowl, add chopped green onion, dried shrimps, a little sugar, an appropriate amount of pepper and chicken essence. Set aside. Fry an egg and set aside. Add seaweed to the pot and bring to a boil. Add the shrimp and cook until it floats. Add the eggs and cook for another 1-2 minutes. Pour into a bowl with seasoning and mix well.

4. Shrimp, Mushroom and Tofu Soup

Prepare shrimp, eggs, crab mushrooms, seafood mushrooms, fat tofu and chopped green onions. Heat the oil and add the eggs. Fry them and serve. Add red oil to the shrimp heads, add double mushrooms and stir-fry until soft. Add appropriate amount of boiling water and bring to a boil. Remove the shrimp heads and pour in tofu, eggs, salt and pepper.