In the cold season, a warm bowl of soup can not only warm the body, but also evoke the resonance of the family, becoming a symbol of warmth when the whole family is reunited. In order to present a delicious and simple table for the family in the busy life, we have carefully selected five delicious fast hand soups, which are simple and tasteful, which can quickly satisfy the taste buds without losing the essence of nutrition. Whether it's the fresh taste of loofah and shrimp ball soup or the cooling and relieving heat of corn and winter melon soup, these soups will become the highlight of your home table, giving your family a warmth and care.
1. Loofah and shrimp ball soup:
This loofah and shrimp ball soup is a combination of refreshing loofah, delicious shrimp balls, and light broth, which is smooth and tender, and the soup is delicious. The loofah is rich in water and fiber, which helps to clear away heat and relieve heat, while the shrimp balls add to the deliciousness of the soup. Easy to make, it's an appetizer soup perfect for summer.
Ingredients: 200g shrimp, 1 loofah, 1 egg, appropriate amount of green onion, ginger and garlic, 800ml of broth or water, appropriate amount of salt and pepper, appropriate amount of cooking oil
Steps:
1. Prepare the ingredients: Remove the shells of the shrimp and set aside the shrimp for later use. Wash and peel the loofah and cut it into thin slices. Beat the eggs and set aside. Finely chop the green onion, ginger and garlic and set aside.
2. Fry the shrimp balls: Add the shrimp to a bowl, add some egg whites and stir to combine. Dip your hands in water and pinch an appropriate amount of shrimp paste to form shrimp balls. Heat the oil pan and fry the shrimp balls until golden brown and crispy, remove and set aside.
3. Stew the soup base: Heat a small amount of cooking oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, pour in stock or water, and bring to a boil.
4. Add the loofah slices: Once the soup is boiling, add the sliced loofah slices and cook until the loofah is soft.
5. Add the shrimp balls and eggs: After the loofah is soft, add the fried shrimp balls, then slowly pour in the beaten eggs, stirring gently with chopsticks to evenly distribute the shrimp balls and eggs.
6. Seasoning: Add salt and pepper to the soup and season it to taste.
7. Remove from the pan: When the shrimp balls and eggs are cooked, sprinkle with chopped green onions, then turn off the heat and remove from the pan.
8. Enjoy: Serve the steaming hot loofah and shrimp ball soup in a bowl and enjoy.
Tips:
1) You can add some coriander or ginger paste to enhance the taste.
2) Do not fry the shrimp balls at too high oil temperature to avoid the shrimp balls from frying.
3) The stock can be boiled with chicken bones or chicken in advance to increase the umami of the soup.
2. Tomato and bean skin soup:
Tomato and bean skin soup is a quick soup with good color and flavor. The sweet and sour taste of the tomato complements the smooth texture of the tofu skin. Tomatoes are rich in vitamin C and lycopene, which have antioxidant properties. Tofu skin is a high-fiber, low-calorie ingredient that helps to fill the stomach. This soup is delicious and healthy and suitable for the whole family.
Ingredients: 3 tomatoes, 50g bean curd, 2 eggs, appropriate amount of green vegetables (e.g. spinach or bok choy), appropriate amount of green onion, ginger and garlic, 800 ml of broth or water, appropriate amount of salt and pepper, appropriate amount of cooking oil
Steps:
1. Prepare the ingredients: Cut the tomatoes with a cross knife, blanch them with boiling water, peel them and cut them into cubes. Soak the bean skin in advance to soften and set aside. Wash the greens and cut them into sections. Beat the eggs and set aside. Finely chop the green onion, ginger and garlic and set aside.
2. Stew the soup base: Heat a small amount of cooking oil in a pot, add green onions, ginger and garlic and stir-fry until fragrant, pour in the stock or water, and bring to a boil.
3. Add the tofu skin: After the soup boils, add the soft tofu skin soaked in advance and cook until the tofu skin is soft.
4. Add the tomatoes: Add the chopped tomato cubes and continue to cook until the tomatoes are ripe.
5. Add the greens: When the tomatoes are ripe, add the chopped greens and stir slightly.
6. Pour in the egg mixture: Stir in the soup, slowly pour in the beaten egg mixture, and gently stir with chopsticks to evenly distribute the eggs.
7. Seasoning: Add salt and pepper to the soup and season it according to personal taste.
8. Remove from the pan: When the eggs are cooked, turn off the heat and remove from the pan.
9. Enjoy: Place the hot tomato bean curd soup in a bowl and enjoy.
Tips:
1) Soak the bean skin in advance to soften, making it easier to absorb the flavor when cooking.
2) You can add some coriander or minced ginger to enhance the taste.
3) You can choose stock or water as the base of the soup will be richer.
3. Baby cabbage in soup:
The baby cabbage in soup is based on a light broth, and the baby cabbage is tender and crispy, and it is delicious. Baby cabbage is a vegetable rich in vitamin C and fiber, which helps promote gut health. The soup adds a delicious taste to the soup, making it a light and appetizing soup that is especially suitable for those who prefer a refreshing taste.
Ingredients: 300 g baby cabbage, 800 ml chicken or other stock, 1 egg, 3 sliced ginger, 1 tbsp cooking wine, salt and pepper, cooking oil, shallots (for garnish)
Steps:
1. Prepare the ingredients: Wash the baby cabbage and tear it into small pieces by hand. Beat the eggs and set aside. Slice the ginger thinly.
2. Stewed stock: Chicken bones or chicken can be used to stew stock. Bring the stock to a boil and set aside.
3. Stir-fry ginger slices: Heat some cooking oil in a pan and stir-fry the ginger slices until fragrant.
4. Cook baby cabbage: Add the torn baby cabbage to the stir-fried ginger slices and stir-fry evenly.
5. Add cooking wine: Add cooking wine to the stir-fried baby cabbage and stir-fry evenly to remove the fishy smell.
6. Pour in the stock: Pour the stewed stock into the sautéed baby cabbage and bring to a boil.
7. Add the egg mixture: After the soup boils, stir slowly with chopsticks and pour the beaten egg mixture evenly into the soup.
8. Seasoning: Add salt and pepper to the soup and season it according to personal taste.
9. Remove from the pot: Once the eggs in the soup are cooked, turn off the heat and remove from the pot.
10. Serving: Place the baby cabbage in soup in a bowl and sprinkle with some chopped shallots.
Tips:
1) The choice of soup can be based on personal taste, chicken stock or other stock can be used.
2) The baby cabbage should not be stir-fried for too long to maintain the tender and crispy texture of the vegetables.
3) The egg drop can be adjusted according to personal taste, add more or less.
4) The amount of salt in the soup can be adjusted appropriately according to personal taste.
4. Corn and winter melon soup:
Corn and winter melon soup is a classic soup that cools and relieves the heat. Fresh corn and refreshing winter melon are paired with nutritious and refreshing taste. Corn is rich in dietary fiber and vitamins, which help lower cholesterol levels. Winter melon has the effect of diuresis and swelling. This soup is moisturizing and appetizing, making it ideal for the summer table.
Ingredients: 1 piece of corn, 300 g winter melon, 800 ml chicken stock or water, 150 g chicken thigh, 3 sliced ginger, 1 tablespoon cooking wine, salt to taste, cooking oil
Steps:
1. Prepare the ingredients: Peel and cut the corn into sections, peel and cut the winter melon into cubes. Cut the chicken thighs into cubes and set aside.
2. Stewed stock: Chicken bones or chicken can be used to stew stock. Bring the stock to a boil and set aside.
3. Stir-fry ginger slices: Heat some cooking oil in a pan and stir-fry the ginger slices until fragrant.
4. Cook the chicken thighs: Add the sliced chicken thighs to the fried ginger slices and stir-fry evenly.
5. Add cooking wine: Add cooking wine to the fried chicken thighs and stir-fry evenly to remove the fishy smell.
6. Pour in the stock: Pour the stewed stock into the sautéed chicken thighs and bring to a boil.
7. Add the corn and melon: Once the soup is boiling, add the cut corn and melon cubes and cook until the corn and melon are tender.
8. Seasoning: Add salt to the soup and season it according to personal taste.
9. Remove from the pot: When the corn and winter melon are cooked, turn off the heat and remove from the pot.
10. Enjoy: Place the hot corn and melon soup in a bowl and enjoy.
Tips:
1) The size of the cut of corn and winter melon can be adjusted according to personal taste.
2) The stock can be boiled with chicken bones or chicken in advance to increase the umami of the soup.
3) The amount of salt in the soup can be adjusted appropriately according to personal taste.
5. Fresh vegetable hibiscus soup:
Fresh vegetable and hibiscus soup is a nutritious and delicate soup. Fresh vegetables such as spinach, carrots and tofu are used as the main ingredients, and egg droppers create a smooth texture like hibiscus. This soup is not only appetizing, but also rich in vitamins and minerals, making it a delicious and wholesome soup that combines the freshness of vegetables and the tenderness of egg drops.
Ingredients: 200 g spinach, 1 carrot, 150 g tofu, 800 ml chicken stock or water, 2 eggs, 3 sliced ginger, 1 tablespoon cooking wine, salt and pepper, cooking oil
Steps:
1. Prepare the ingredients: Wash and cut the spinach, peel and slice the carrots, and cut the tofu into cubes. Beat the eggs and set aside.
2. Stewed stock: Chicken bones or chicken can be used to stew stock. Bring the stock to a boil and set aside.
3. Stir-fry ginger slices: Heat some cooking oil in a pan and stir-fry the ginger slices until fragrant.
4. Cook the tofu: Add the chopped tofu cubes to the fried ginger slices and stir-fry evenly.
5. Add cooking wine: Add cooking wine to the fried tofu and stir-fry evenly to remove the fishy smell.
6. Pour in the stock: Pour the stewed stock into the stir-fried tofu and bring to a boil.
7. Add the carrots and spinach: Once the soup is boiling, add the chopped carrots and spinach and stir slightly.
8. Pour in the egg mixture: Stir in the soup, slowly pour in the beaten egg mixture, and gently stir with chopsticks to evenly distribute the eggs.
9. Seasoning: Add salt and pepper to the soup and season it to taste.
10. Remove from the pot: Once the eggs in the soup are cooked, turn off the heat and remove from the pot.
11. Serving: Place the vegetable and hibiscus soup in a bowl.
Tips:
1) The size of the slices of spinach and carrots can be adjusted according to personal taste.
2) The stock can be boiled with chicken bones or chicken in advance to increase the umami of the soup.
3) The amount of salt in the soup can be adjusted appropriately according to personal taste.
In this busy city life, delicious fast hand soup has become an indispensable part of the family table. With simple ingredients and cooking steps, we can easily serve a delicious meal to the family. These five soups are like the warm sun in winter, giving us warmth and satisfaction. They are not only appetizing dishes, but also a vehicle for family members to exchange emotions and share warm moments. May these delicious soups become a beautiful tradition in your home, so that the taste buds and soul can be satisfied in this warmth. For the sake of the family, for the sake of a good time, let us feel the warmth of home in every moment of cooking.