Hello everyone, here is Sister Xiang's cooking and sharing delicious home-cooked food every day. Since March, the temperature has continued to be around 20 degrees, and when there is no rainfall, the weather is very dry and irritating. This kind of hot weather will cause a certain burden on our body's internal organs, daily attention to moisturizing and reducing fire, nourishing yin and moisturizing the lungs, the body can maintain a comfortable state.
As the saying goes, "Drink more soup in March, don't get sick for a year", which shows that drinking soup can improve our physical fitness, nourish our internal organs, improve body resistance, moisturize and reduce heat, and spend the four seasons comfortably. Today, Sister Xiang sorted out eight spring beautiful soups, the specific steps are shared below, friends who like them can collect them, arrange different soups for their families every day, nutritious and delicious and can reduce fire, let's take a look.
1. Shrimp smooth tofu pea soup
Ingredients: Shrimp, tofu, peas, ginger shreds, chopped green onion.
Practical steps:
1. Remove the head and shell of fresh shrimp, remove the shrimp line, and use kitchen paper to absorb the water after cleaning. Then chop into shrimp puree, add starch and salt, stir well and put into a piping bag.
2. Cut the tofu into small pieces, put it in boiling water to remove the bean smell, and then scoop it up and drain the water. Clean the peas and set aside.
3. Boiling oil, add ginger shreds to fry until the oil is hot, then add pea grains and stir-fry for a while, stir-fry until it changes color, put in enough hot water, turn on high heat and boil.
4. After boiling, add tender tofu and cook for one minute, then squeeze in the shrimp slippery, cook until the shrimp float, add salt to taste, drizzle a little water starch to thicken, sprinkle with green onions after cooking, and then you can take it out of the pot and put it on a plate.
Second, wakame shrimp egg soup
Ingredients: Wakame, shrimp, egg, tender tofu, chopped green onion, shredded ginger, minced garlic.
Practical steps:
1. Soak the wakame in advance, wash it after soaking. Cut the tender tofu into small pieces, blanch the water to remove the smell of the beans, then scoop it up and drain for later use.
2. Remove the head and shell of the fresh shrimp, remove the shrimp line, clean and drain the water, and then use kitchen paper to absorb the water.
3. Heat the oil, beat the eggs and fry them until the two sides are set, then cut into small pieces, and then put them out for later use.
4. Heat the oil again, add shredded ginger, chopped green onion and minced garlic to stir-fry until fragrant, then add shrimp and stir-fry until it changes color.
5. Then put in the eggs fried in advance, pour enough hot water or boiling water, turn on high heat and boil, and continue to cook for two minutes.
6. Add wakame and tender tofu prepared in advance, add salt and pepper to taste, stir well to taste, and then eat out of the pan.
3. Serve soup asparagus
Ingredients: asparagus, eggs, preserved eggs, ham sausage, ginger and garlic, milk.
Practical steps:
1. Peel off the old skin of asparagus, clean it and cut it into small pieces, blanch for half a minute and drain for later use.
2. Heat the oil, pour in the egg liquid after the oil is hot, fry it and stir-fry it for later use.
3. Remove the shell of the preserved egg and cut it into small pieces. Dice the ham sausage, slice both the ginger and garlic.
4. Boil the oil, add ginger and garlic to fry until fragrant, then add preserved eggs and diced ham and stir-fry for a while, stir-fry the aroma and put in enough boiling water, turn on high heat and boil.
5. Add asparagus and eggs, cook until the soup turns white, you can pour a little milk, add salt and pepper to taste, stir well and cook to taste.
4. Pickled tuk fresh
Ingredients: spring shoots, knots, ginger slices, green onion, ribs, light salted meat, chopped green onion.
Practical steps:
1. Peel off the shell of the spring shoots, clean them and cut them into small pieces. Bring water to a boil in a pot, put it in and boil for three minutes, then scoop it up and wash it again, then drain the water and set aside. Blanch the louver knots and drain for later use.
2. Chop the ribs into small pieces, cut the light salted meat into small pieces, blanch all the water in a pot under cold water, add ginger slices and green onion to remove the fishy, skim off the foam after boiling, and then scoop up and drain the water for later use.
3. Heat the oil, add the ribs and bacon and stir-fry for a while, then put in boiling water and simmer for an hour.
4. When the time is up, add the leaf knots and spring shoots and continue to cook for 10 minutes. Then add a little salt to taste, sprinkle with chopped green onion, and then eat out of the pan.
5. Yam rib soup
Ingredients: ribs, yams, ginger slices, goji berries.
Practical steps:
1. Clean and chop the ribs into pieces, blanch them in a pot under cold water, add ginger slices and cooking wine to remove fishy, skim off the foam after boiling, and then scoop them up and drain for later use.
2. Peel off the outer skin of yam with a paring knife, clean it and cut it into small pieces.
3: Put the ribs and ginger slices into a soup pot, add enough water, cover and simmer for half an hour.
4. Then add the yam and continue to simmer for half an hour. Finally, add salt to taste, stir well to taste, sprinkle with goji berries and eat it out of the pan.
6. Tomato tofu mushroom soup
Ingredients: tomato, tofu, enoki mushroom, egg, chopped green onion.
Practical steps:
1: Remove the tomato stems, scrub the surface with salt, then clean and cut into pieces. Cut the tofu into small pieces and blanch the water to remove the bean smell. Break open enoki mushrooms, clean and drain for later use.
2. Boiling oil, add tomatoes and stir-fry for a while after the oil is hot, pour enough boiling water after stir-frying the juice, turn on high heat and boil.
3. After boiling, add enoki mushrooms and tofu and cook for five minutes, pour in egg liquid after cooking, add salt to taste after boiling, sprinkle with chopped green onions and eat them in the pot.
7. Loofah egg soup
Ingredients: loofah, eggs, goji berries.
Practical steps:
1. Peel off the outer skin of the loofah with a paring knife, and then cut it into hob pieces. Crack the eggs into a bowl and beat with chopsticks for later use.
2. Boil oil, pour in egg liquid after the oil is hot, cook until set, stir-fry and set aside.
3. Start the pot again to boil the oil, add the loofah and stir-fry after the oil is hot, stir-fry until the loofah is broken, then pour boiling water, turn on high heat and boil.
4. Then add eggs, goji berries, add salt and pepper to taste, stir well and cook to taste.
8. Wakame meatball soup
Ingredients: minced meat, wakame, sliced ginger, sliced green onion.
Practical steps:
1. Clean and mince the pork, add salt, oyster sauce and sweet potato starch, stir well and marinate for 10 minutes.
2. Soak wakame in advance, wash it after soaking it and set it aside.
3. Boiling oil, add wakame and stir-fry after the oil is hot, add enough boiling water after stir-frying until soft, turn on high heat and boil.
4. Turn to low heat, put the minced meat into balls, cook until the meatballs float, and continue to cook for another two minutes.
5. Finally, add salt and pepper to taste, stir well and cook to taste.