Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. With the arrival of midsummer, continuous high temperature is easy to heat stroke, people are easy to feel tired, lack of energy, poor appetite, sore throat, heart, mouth ulcers, etc., at this time it is necessary to clear the heat and reduce the fire, nourish the lungs, eat more food to clear heat and relieve heat and dampness. Summer high temperature to prevent heat stroke, sister Xiang recommends six kinds of hydrating soup, remember to drink more for your family in summer, moisturize and relieve summer and nourish the lungs, very suitable for summer to relieve heat, the method is also very simple, just need to put the prepared ingredients into the soup pot, add water to open the fire pot on it, the taste is refreshing and delicious, adults and children love to drink, let's take a look at the specific steps.
1. Beef soup with leek bean sprouts
Ingredients: leeks, mung bean sprouts, beef, chopped green onion, minced garlic.
Practical steps:
1. Clean and cut the leeks into small pieces, clean and drain the mung bean sprouts.
2. Clean and cut the beef into slices, add cooking oil and starch, grasp and marinate for 10 minutes.
3. Boil the oil, add minced garlic and chopped green onion after the oil is hot and stir-fry to make it fragrant, then put in an appropriate amount of water, turn on high heat and boil.
4. After boiling water, add mung bean sprouts and leek segments and cook, cook until broken, then add marinated beef to cook, about 2 minutes can be cooked.
5. Finally, add salt and pepper to taste, stir well and cook until flavored.
2. Winter melon ball soup
Ingredients: winter melon, minced meat, chopped green onion.
Practical steps:
1: Clean and cut the pork into small pieces, chop it into minced meat and put it in a bowl, add minced ginger, light soy sauce, oyster sauce, white pepper, salt and egg white, stir in one direction to make it strong.
2. Peel off the outer skin of the winter melon, clean it and cut it into small pieces. Bring water to a boil in a pot, add winter melon and cook for about 10 minutes, cook until the winter melon is soft, then put the minced meat into balls and cook for 5 minutes.
4. After the winter melon balls are cooked, add salt and pepper directly to taste, stir a few times and cook until flavored, sprinkle with chopped green onions and serve.
3. Cucumber skin egg soup
Ingredients: cucumber, preserved egg, egg, minced garlic.
Practical steps:
1. Sprinkle the cucumber with salt and starch, scrub the surface first, wash it and cut it into slices and put it on a plate for later use. Peel off the shell of the preserved egg and cut it into small pieces for later use.
2. Heat the oil, beat the eggs and fry them until they are set on both sides, fry until golden brown, then take them out and cut into small pieces.
3. Stir-fry minced garlic in the bottom oil of the pot, then add the preserved egg and stir-fry a few times, then add enough boiling water, turn on high heat and boil and add cucumber, egg and preserved egg.
4. Continue to cook for about 3 minutes, add salt and pepper to taste after cooking, and then you can eat it out of the pot.
4. Serve the soup pumpkin seedlings
Ingredients: pumpkin seedlings, preserved eggs, lean meat, shredded ginger.
Practical steps:
1. Tear off the old skin of the pumpkin seedlings, break them into small pieces, and then wash them. Peel off the shell of the preserved egg and cut it into small pieces. Clean and cut lean meat into slices.
2. Boiling oil, add shredded ginger and preserved eggs and stir-fry a few times after the oil is hot, then put in enough boiling water, boil over high heat, add lean meat and pumpkin seedlings and cook together for 5 minutes.
3. After all the ingredients are cooked and flavored, add salt and stir well to cook in the flavor to eat out of the pot.
5. Bitter melon lean broth
Ingredients: lean meat, bitter melon, shredded ginger.
Practical steps:
1. Clean and cut the lean meat into slices, add salt, starch and cooking oil, grasp and marinate for 10 minutes. Sprinkle the bitter melon with salt and starch, scrub the surface, then cut it in half to dig out the melon bowl, and then cut it into pieces.
2. Sprinkle bitter melon with salt, grab and marinate for 20 minutes, after marinating the water, then wash it with clean water and squeeze out the water. Then set it aside.
3. Bring water to a boil, add salt, cooking oil, ginger shreds and bitter melon after boiling, first turn on high heat and boil, then turn to low heat and cook for 10 minutes. Then add the marinated lean meat and cook for about 3 minutes.
4. After the bitter melon lean broth is cooked, add an appropriate amount of salt to taste, stir well and cook to taste, and then eat it out of the pot.
6. Loofah broth
Ingredients: loofah, shredded ginger, chopped green onion.
Practical steps:
1. Peel off the outer skin of the loofah, clean it and cut it into hob pieces.
2. Heat the oil, add shredded ginger and loofah and stir-fry a few times after the oil is hot, stir-fry until soft, add an appropriate amount of water, first turn on high heat and boil, then turn to low heat and cook for 3 minutes.
3. When the time comes, after the loofah soup is cooked, add an appropriate amount of salt to taste, stir well and cook to taste, sprinkle with chopped green onions and eat it out of the pot.