In winter, remember to drink 5 more nutritious soups, insist on drinking a bowl every day, drive away the cold and warm the stomach, and do not repeat the same for a week

Hello everyone, I'm Dalei. After entering the Waxing Moon, I always felt that the weather was getting colder. The sky is gray, I don't see the sun coming out, and then a gust of wind blows, the taste can only be described in 3 words: frozen.

On such a cold day, Da Lei suggested that when cooking at night, make more soup for the family to drink, which can play a role in driving away the cold and warming the stomach and avoid getting sick and cold.

Today, Da Lei will share with you the practice of 5 nutritious soups, each kind of ingredients are very rich, not only warm the heart and stomach, the nutritional value is also good. The most important thing is to drink more and not get fat, so let's see how to do it.

West Lake beef soup

1, prepare a small piece of cooked beef, cut into beef grains; a piece of old tofu, also cut into granules; an appropriate amount of carrots and shiitake mushrooms are also cut into granules and set aside,

Prepare the appropriate amount of chopped parsley; prepare two egg whites and stir to set aside.

2, add an appropriate amount of water to the pot, bring to a boil over high heat, add tofu, shiitake mushrooms and carrots, wait for the water to boil again, you can fish out, put into the soup basin; pour the beef grains into the soup basin.

3, re-add water to the pot, add salt to taste, then add a little chicken essence, white pepper, stir with a spoon to dissolve;

After the water boils, hook the water starch, stir continuously with a spoon until the soup is thick and viscous, change to a low heat after boiling, pour in the egg white, stir while pouring, so that the egg white becomes an egg flower, and then turn off the heat and flush into the soup bowl.

4, Finally sprinkle a little chopped coriander, use chopsticks to gently stir in one direction, you can serve

Yam hibiscus soup

1, Prepare an iron stick yam, peel off the skin, put it on a clean cutting board, use a knife to make a yam puree, and then use the knife to chop it thinner and put it in a bowl.

Prepare a few shiitake mushrooms and half a carrot and chop; two green vegetable leaves are also chopped and set aside; beat two eggs in a small bowl, add a few drops of white vinegar, and stir with chopsticks to set aside.

2, add a little cooking oil to the pot, add shiitake mushrooms and carrots after the oil is hot, stir-fry with a spatula for one minute, fry the ingredients until 7 mature, pour in the appropriate amount of water, put in the yam puree cut in advance, stir well;

3, open the heat and cook for 3 minutes, hook a spoonful of water starch, make the soup rich and viscous, continue to boil the soup, change it to a low heat, pour in the egg liquid, stir while pouring, make the egg form egg flowers, continue to cook for about 30 seconds;

4, sprinkle with green vegetable leaves, add a spoonful of salt to taste, then add a little raw soy sauce, stir well, you can turn off the heat, pour into a large bowl, and finally drizzle with sesame oil to increase the flavor.

Tomato tofu soup

1, prepare two tomatoes, after blanching in hot water, peel off the skin, remove the root peduncle, cut into diced tomatoes for later; prepare a small piece of old tofu, cut into small cubes;

A small handful of white jade mushrooms, remove the roots, cut into inch pieces; two coriander into small pieces. Beat two eggs in a small basin and stir well with chopsticks.

2, Add hot water to the wok, bring to a boil over high heat, add diced tofu and white jade mushrooms after the water is boiled, blanch the water for one minute, remove the oxalic acid and bean smell inside, and then fish out the controlled water.

3, start the pot again to add a little cooking oil, after the oil is hot, add the diced tomatoes, stir-fry the juice, add the right amount of water, the amount of water can be determined according to the size of the soup basin, open the high heat to boil the soup, and then pour in the tofu and white jade mushrooms, stir with a spoon.

Add an appropriate amount of salt, a little pepper, stir to dissolve, change to medium-low heat, pour in the starch paste while stirring, and cook the soup to a minimum heat.

4, pour in the egg liquid, stir while pouring, so that it is easier to form a beautiful frangipani, gently push with a spoon, after 30 seconds you can turn off the heat;

Pour the tofu soup into the soup bowl, sprinkle with coriander and green onions, drizzle with a little sesame oil, and the tomato tofu soup is ready.

Three fierce soups

1, soak a handful of fungus in advance, cut into thin wires; a piece of tofu skin folded up and cut into thin wires, shake and set aside; half a ham sausage cut into thin wires, you can also use lean meat shreds instead.

Prepare the appropriate amount of shredded green onion, ginger, dried red pepper, cut a few coriander into sections, and beat two eggs in a small pot to set aside.

2: Add an appropriate amount of water to the pot, bring to a boil over high heat, add tofu skin and fungus to remove the bean smell. After the water boils again, it can be fished out of the controlled water and put into the basin;

3, add a little cooking oil to the pot, after the oil is hot, add the shallot ginger and red dried pepper to fry, add an appropriate amount of water, bring to a boil on high heat, add tofu skin, ham sausage and fungus, cook for one minute on medium heat and start seasoning:

Add two scoops of salt, two spoonfuls of pepper boiled in water, stirred and poured into a pot. After the soup is boiled, the appropriate amount of water starch is hooked in parts, stirred with a spoon to make the soup thick and viscous, and then changed to a low heat after boiling.

4, pour in the egg liquid, let stand for 10 seconds, wait for the frangipani to be fixed, gently push with a spoon, then add half a spoon of aged vinegar, increase the sour taste, add a little chicken powder to freshen, and finally add a little sesame oil, sprinkle with chopped coriander, you can turn off the heat and put it into the soup bowl.

Egg yam mushroom soup

1, Prepare a yam to peel off the skin, cut into small cubes, put into a bowl; half a carrot, two shiitake mushrooms and half a cucumber are also cut into small cubes for later; prepare an appropriate amount of green onion ginger slices and minced garlic;

Finely chop the lettuce leaves, beat two eggs in a small bowl and stir to set aside.

2, heat the frying pan, add a little cooking oil, pour the egg liquid after the oil is hot, wait for the eggs to solidify, then use the spatula to divide into large pieces, fry the eggs and pour out the oil control

3, add a little cooking oil to the pot, add onion ginger garlic and fry until the skin is slightly yellow, smell a smell of green onion oil, fish out and dump it.

4, then pour in the chopped yam cubes, quickly stir-fry a few times, add the right amount of hot water, cook for 3 minutes on medium-low heat, pour in cucumber, carrots and shiitake mushrooms, change to medium heat and cook for 1 minute, start seasoning;

Add one spoonful of salt, half a spoonful of chicken essence, one spoonful of white pepper and stir with a spoon to melt the seasoning.

5, pour in the egg pieces, continue to cook for 30 seconds, add the cut green vegetables, add a little aged vinegar and sesame oil according to your taste, you can turn off the heat, put it into the soup bowl, and finally put the coriander leaves to garnish.

Well, the 5 soups shared today are over here, and friends who like it can like, collect and forward.

Thanks for reading, and we'll see you next time.

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