Since the beginning of summer, the weather has not been particularly hot, but the climate is particularly dry and prone to water shortage. The skin is rough, the mouth is dry, and the slightest attention will catch fire.
Summer is easy to sweat, not only need to eat seasonal green vegetables, but also need to drink a variety of soups, to supplement the lack of nutrition and water of the human body, today and share with you the practice of 6 soups, simple and easy to learn, nutritious and delicious, there are friends who like to quickly learn to spend the summer.
Slimming soup
1. Prepare ingredients:
Prepare a few shiitake mushrooms, cut off the roots, and put a cross flower knife on them, the fresh mushrooms can increase the natural umami taste of the dish.
Prepare a handful of kelp knots, wash them and put them in a basin for later.
Prepare a handful of goji berries and soak in the right amount of water.
Prepare a piece of tender tofu and cut into evenly thick slices.
Prepare a small piece of lean meat, cut into evenly sliced pieces and soak in clean water.
Cut some ginger slices and set aside.
2. Blanch the shiitake mushrooms and kelp in the water:
Add an appropriate amount of water to the pot, pour cold water into the mushrooms and kelp knots, bring the water to a boil over high heat, blanch the water for about 1 minute, pour out and rinse with clean water, cool and set aside, rinse with water to keep the bright color of the ingredients and the taste more crisp.
3. Start cooking:
Boil the water in the pot again, add the cut ginger slices, add 2 grams of salt, 1 gram of pepper into the bottom taste, bring the water to a boil over high heat, pour in shiitake mushrooms, kelp knots, tofu slices, boil the impurities in the tofu on high heat, beat the foam with a spoon, pour the raw materials and soup in the pot into the casserole, cover the pot, keep on low heat and simmer for 15 minutes.
After 15 minutes, add slices of meat and goji berries, cover the pot and continue simmering for 10 minutes.
After 10 minutes, the ingredients are already simmered and fully flavored, placed in a soup bowl, dripped with a little sesame oil and eaten.
borscht
1. Prepare ingredients:
Prepare 50 grams of beef, cut into thick slices and then into small cubes, put in a bowl and set aside.
Prepare one carrot and one potato, peel off the outer skin and cut into small pieces for later.
Prepare half a cabbage, remove the roots and cut into small pieces.
Prepare half an onion and cut into small pellets.
Cut the green onion and ginger and set aside.
2. Blanch the tomatoes:
Prepare a tomato, boil water in the pot, boil the water after the tomatoes are boiled in the pot, blanch it is easier to peel, fish out the tomatoes to tear off the skin, cut into small pieces for later.
2. Start cooking:
Heat the oil in the pot, add the green onion, ginger and stir-fry quickly to make the aroma, add the beef grains and sauté a few times, pour in the tomatoes and onions, quickly stir-fry the juice of the tomatoes, pour in half a spoonful of tomato sauce and stir-fry evenly, add the appropriate amount of water, pour in potato pieces, carrot blocks and cabbage, put the vegetables together with the soup into the casserole, cover the pot, and simmer for about 20 minutes.
After 20 minutes, start seasoning: add a spoonful of salt and chicken powder, stir well with a spoonful of pepper, simmer for about 1 minute to dissolve the seasoning, sprinkle a little green onion, and a very delicious borscht is ready.
Homemade egg soup
1. Prepare ingredients:
Prepare an appropriate amount of dried fungus and broccoli, put it in water to soak the hair, and cut into small pieces and small pieces after soaking the hair.
Prepare a tofu skin, line up long strips and stack them together, cut into diamond-shaped slices and set aside.
Prepare an appropriate amount of enoki mushrooms, wash them and beat them, cutting them from the middle.
Prepare a small piece of beef and cut into diced beef for later.
Prepare a few spinach sticks and cut into sections to set aside.
Prepare two eggs, cut into chopped shallots, coriander segments, tomatoes and green onions and set aside.
2. Blanch the ingredients in water:
Boil water in the pot, after the water boils, pour the fungus, yellow cauliflower, tofu skin, and enoki mushrooms into the pot together, add a spoonful of salt into the bottom flavor, blanch the water for 30 seconds and pour it out quickly with cool water to rinse a few times, control the water and spare, the boiling water is mainly to remove the odor in the ingredients.
3. Start cooking:
Add a little bottom oil to the pot, pour in the tomatoes and green onions and sauté for a while, sauté the tomatoes, stir-fry out the sand, add the right amount of water, pour in the diced beef, add 3 grams of dark soy sauce, 3 grams of salt, 4 grams of chicken powder, 2 grams of pepper, stir the seasoning, turn the soup to low heat after boiling, and pour in the appropriate amount of water starch while stirring.
After the soup is boiled again, the foam in the pot is skimmed, the eggs are stirred and poured into the pot, the egg flowers are all floated up and poured into the aged vinegar 10 grams, sesame oil 5 grams, put in the spinach, green onion and coriander section slightly blanched to get out of the pot, a sour and appetizing home-cooked egg soup is ready.
Kelp shredded broth
1. Prepare ingredients:
Prepare a small piece of tenderloin, slice it thinly with a flat knife and then cut it into shredded meat.
Prepare two tofu skins, slice them open and stack them together and cut into shredded tofu.
Prepare a handful of kelp, cut into sections and wash in clean water.
Beat two eggs into a bowl, add a pinch of salt, stir and beat to form egg mixture.
Cut some green onions and set aside.
2. Blanch the tofu skin in water:
Boil water in the pot, put in the tofu skin, add a little salt to the taste, salt can also increase the tendon of the tofu skin, cook for about 1 minute to remove the bean smell, pour out the tofu skin, rinse it with water a few times, control the water and set aside.
3. Start cooking:
Burn the oil in the pot, fully slide the pot after pouring out the hot oil to leave a little bottom oil, put in the shredded meat and sauté for a while, stir-fry the shredded meat white, stir-fry the incense and pour in the kelp shreds, add 10 grams of soy sauce, continue to sauté on medium heat, fry the kelp, stir-fry, pour in the appropriate amount of water, put in the tofu skin, add 3 grams of salt, 2 grams of pepper, 2 grams of chicken essence, stir and open the seasoning.
After the soup is boiled, while stirring while pouring water starch, so that it is not easy to lump, paste, the soup to adjust the thickness of their favorite can be, the egg liquid into the pot to float into the egg flower, the egg flower all floated up after turning off the heat, pour a little sesame sesame oil can come out of the pot, and then sprinkle with green onions, a simple and delicious kelp meat soup is ready.
Winter melon fungus soup
1. Prepare ingredients:
Chop the fungus that bubbles in advance; remove the winter melon and cut into strips; the carrots are also cut into strips; beat two eggs in a bowl, stir and beat into the egg liquid; prepare a small basin, add a small spoonful of starch and the right amount of flour, add a small amount of water several times, stir into a delicate batter, and cut the green onion, ginger and coriander into pieces for later.
2. Blanch the ingredients in water:
Add an appropriate amount of water to the pot, after boiling on high heat, first add winter melon and carrots to cook until they are broken, it takes about 30 seconds, and then put in the fungus slightly blanched and poured out, quickly put into the water to cool, so that it is more crisp to eat.
3. Start cooking:
Heat the pot, add a little oil, add green onion and ginger and stir-fry the aroma, pour the right amount of water along the side of the pot, pour in the side dishes of blanched water, add 2 grams of salt, 2 grams of pepper, 10 grams of light soy sauce, 5 grams of chicken juice, beat the foam after boiling on high heat, and then stir while pouring in the batter, adjust to your favorite consistency, continue to cook until the soup boils and pours into the egg liquid, the egg flowers all float up, pour in a little sesame sesame oil, sprinkle with coriander delicious.
Corn spinach soup
1. Prepare ingredients:
Prepare a young corn, wash it, cut the corn kernels from top to bottom in the direction of the corn, soak it in a pot and wash it.
Prepare a handful of spinach, pluck the old leaves and spinach roots, put them in clean water and wash them for later.
Prepare half a carrot, slice and then dice for later.
Cut the green onion and ginger and set aside.
2. Blanch the spinach in the water:
Boil water in the pot, add 2 grams of salt, pour in a little vegetable oil, after the water boils, pour the spinach into the pot, spinach blanching water can effectively reduce the oxalic acid in spinach, spinach quickly blanched after fishing out, rinse with water, control the water and cut into sections for later.
3. Start cooking:
Burn a little oil in the pot, pour in the onion, ginger, carrot grains after the oil is hot, add the right amount of water after frying the aroma, the amount of water can be added according to your own situation, add 2 grams of salt, cook until the soup boils and then put in the corn kernels, stir the corn kernels with a spoon, and beat the foam along the edge of the pot, cook for 4-5 minutes on low heat.
Cook until the corn kernels are broken, add 1 gram of chicken powder, hook in half a spoon of water starch to increase the viscosity of the soup, use a spoon to constantly stir the soup, avoid sticking to the pot after the soup is viscous, cook for 1 minute on low heat and then put in spinach, sprinkle a handful of shrimp before cooking, stir evenly to get out of the pot, a soup delicious corn spinach soup is ready.