Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. As the saying goes, "a bowl of soup in spring, no labor doctors help", the nutritional value of the soup is high, a variety of different ingredients together, stewed soup is rich in nutrition, can meet the various nutrients needed by the human body, eat meat and drink soup can be full and replenish nutrition. Spring is a season suitable for nourishing the body, and we should pay more attention to supplementing enough nutrients to lay a good body foundation for the next summer, autumn and winter, improve the body's resistance and immunity, and spend the four seasons in peace. Today, Sister Xiang sorted out eight soups, which are nutritious and delicious for all ages, and the method is simple, follow the steps, and the kitchen white can easily control. Which eight nutritious soups are specific, let's take a look together.
1. Shiitake mushroom corn stew chicken soup
Ingredients: chicken, shiitake mushrooms, corn, carrots, red dates, shredded ginger, green onion, chopped green onion.
Practical steps:
1. Clean and chop the chicken into pieces, blanch the water in a pot under cold water, add ginger slices, green onion and cooking wine to remove the fishy, skim off the foam after boiling, and then scoop up the chicken and drain the water for later use.
2. Soak dried shiitake mushrooms for 30 minutes in advance, wash and squeeze out the water after soaking. Peel the carrots and cut into hob pieces, and the corn is washed and chopped into pieces.
3. Boil a little cooking oil, add shredded ginger and green onion to fry until fragrant, then add chicken and stir-fry for a while, fry the moisture in the chicken, and then add shiitake mushrooms and stir-fry for one minute.
4. Then put in enough water, cover and simmer for half an hour. Then add the corn, carrots and dates and continue to simmer for half an hour.
5. After simmering, add salt to taste and cook for another five minutes. Finally, put the chopped green onion and eat it out of the pan.
Second, turnip corn oxtail soup
Ingredients: oxtail, white radish, carrot, corn, ginger slices.
Practical steps:
1. Chop oxtail into small pieces, soak in water for half an hour, soak in blood water, and drain. Blanch water in a pot under cold water, add ginger slices and cooking wine to remove fishy, skim off the foam after boiling, and then scoop it up and drain for later use.
2: Peel the white radish and carrot and cut into hob pieces, wash the corn and chop into pieces.
3. Put the oxtail bones into a soup pot, put two slices of ginger, add enough water, cover and simmer for an hour and a half.
4. Then add carrots, radish and corn and continue to simmer for half an hour. After cooking, add salt and pepper, stir well to taste, and then eat out of the pan.
3. Shrimp mushroom soup
Ingredients: Shrimp, seafood mushrooms, eggs, tofu, shredded ginger.
Practical steps:
1. Remove the head, shell and shrimp line of fresh shrimp, clean and drain for later use. Cut the tofu into small pieces, clean the seafood mushrooms, beat the eggs into a bowl and stir them up.
2. Heat the oil, add the egg liquid and fry it after the oil is hot, then stir-fry it and put it out for later use.
3. Heat the oil again, add the shrimp head and stir-fry after the oil is hot, stir-fry the shrimp oil, then add ginger shreds and stir-fry a few times, then add seafood mushrooms and stir-fry for a while.
4. After stir-frying the seafood mushrooms until soft, add enough water, turn on high heat and boil, then add shrimp, crushed eggs and water tofu, stir well and cook for 3 minutes.
5. After cooking, add salt to taste, stir well and taste, then eat out of the pot.
4. Potato beef soup
Ingredients: beef, potatoes, tomatoes, ginger slices, green onion.
Practical steps:
1. Clean and cut the beef into pieces, blanch it in a pot under cold water, add ginger slices, green onion and cooking wine to remove the fishy, skim off the foam after boiling, and then scoop it up and drain the water for later use.
2. Peel and wash the potatoes and cut them into hob pieces, scrub the surface of the tomatoes with salt, and then clean and cut into pieces.
3. Heat the oil, add green onions and ginger and stir-fry until fragrant, then add beef and stir-fry a few times to dry the water, then pour in tomatoes and stir-fry for a while to stir-fry the juice.
4. Then you can put in an appropriate amount of hot water, cover and simmer for an hour. Then add the potatoes and continue to simmer for half an hour.
5. After simmering, add salt to taste, stir well to taste, sprinkle with chopped green onions and eat it out of the pot.
5. Chicken soup stew with yam chestnut
Ingredients: chicken, chestnut, yam, red dates, ginger slices, green onion.
Practical steps:
1. Clean and chop the chicken into pieces, blanch the water in a pot under cold water, add ginger slices, green onion and cooking wine to remove the fishy, skim off the foam after boiling, and then drain the chicken for later use.
2. Clean the chestnut after shelling. Peel off the skin with a paring knife, clean it and cut it into segments.
3. Put the chicken and ginger slices into a pot, add enough water, cover and simmer for half an hour. Then add the yams, dates and chestnuts and continue to simmer for half an hour.
4. After simmering, add salt and continue to cook for five minutes.
6. Flower nail mushroom soup
Ingredients: Flower nails, crab mushrooms, shredded ginger, chopped green onion.
Practical steps:
1. Soak the flower shell in advance and spit sand, blanch the water in a pot under cold water after cleaning, add ginger slices and cooking wine to remove the fishy, cook until the flower shell is opened, drain the water for later use.
2. Heat the oil, add shredded ginger and green onion and stir-fry after the oil is hot, stir-fry the aroma and add crab mushrooms and stir-fry for a while, add enough boiling water after stir-frying until soft, and cook for two minutes.
3. Then add the flower nail, add salt and pepper to taste, continue to cook for two minutes, sprinkle with chopped green onion.
7. Loofah mushroom sliced soup
Ingredients: lean meat, loofah, crab mushrooms, shredded ginger, chopped green onion.
Practical steps:
1. Clean and cut the lean meat into slices, add a little sweet potato starch, grab and mix evenly and marinate for 10 minutes.
2. Peel off the outer skin of the loofah with a paring knife, clean it and cut it into small pieces. Just clean the crab mushrooms.
3. Boiling oil, add shredded ginger and stir-fry a few times to stir-fry the aroma, then add crab mushrooms and stir-fry for a while to stir-fry the aroma, and then add crab mushrooms to stir-fry.
4. After stir-frying the soft crab mushrooms, add enough water, turn on high heat and boil for one minute. Then add the loofah and cook for another two minutes.
5. Then turn on low heat and put in the meat slices, stir and cook until set, then turn on medium heat and boil and cook, finally add salt to taste, sprinkle with chopped green onions and eat it out of the pot.
8. Winter melon and shrimp soup
Ingredients: Shrimp, winter melon, yam, carrot, chopped green onion, shredded ginger.
Practical steps:
1. Remove the head, shell and shrimp line of fresh shrimp, clean and chop into shrimp puree, peel yam and carrot and chop, put into shrimp puree and stir well.
2. Add cornstarch, stir well until strong, then put it into a piping bag and set aside for later. Peel the winter melon and cut into slices.
3. Boil the oil, add ginger shreds and stir-fry a few times after the oil is hot, then add winter melon slices and stir-fry for a while, stir-fry until it changes color, put in enough water, turn on high heat and boil.
4. Boil until the winter melon is soft, then turn to low heat and squeeze in the shrimp smooth, add salt and pepper to taste after cooking, continue to cook for another minute, sprinkle with chopped green onion.