#一张图证明夏天来了#
With the advent of summer, the weather is getting hotter and hotter, and when it is time to eat, people always lose their appetite and have no appetite. However, in the summer, people's consumption does not decrease but increases, and if they don't find a way to replenish, then the body will suffer. As the saying goes, "a bowl of soup in summer will run out of heat", and when it is hot, it must be inseparable from soup and water, which is not only appetizing and refreshing, but also can inject nutrients into our body through various soups. Let's share with you 5 bowls of soup, you might as well change it to cook it for your family, one bowl a day, quench your thirst, cool off the heat, get rid of annoyance, nourish, and spend the summer refreshingly and moisturizing.
Bowl 1: Loofah, egg, and mushroom soup
1. A medium-sized loofah first washes off the dust on the surface, further scrapes off the skin, rinses off the mucus again, and cuts it into pieces, which is more resistant to cooking.
2. Prepare a pack of white mushrooms, which can also be replaced with other mushrooms, which can not only increase freshness, but also enrich nutrients and make the soup more refreshing. Cut off the roots, rub them clean, and cut them into small pieces.
3. Heat the oil, pour the prepared egg mixture into it, fry it directly, and then divide it into small pieces with a spatula and put it out.
4. Put chopped green onion and ginger shreds in the bottom oil and stir-fry, then pour the white mushrooms into it first, and fry them repeatedly for a while, so that their umami can be released. Then pour in boiling water and boil, pour in the loofah and eggs together, cook for five minutes, add a little salt to increase the saltiness, and then turn off the heat.
Bowl 2: Tomato dragon fish soup
1. Transfer a whole piece of dragon fish from freezing to refrigeration, after natural dissolution, cut into small cubes, put a little ginger shreds, cooking wine, black pepper, mix and marinate for ten minutes.
2. Prepare one or two tomatoes, wash them and cut them twice, then boil them in hot water until the skin falls off, peel them off and cut them into small cubes.
3. First boil some water in the pot, after boiling, pour the dragon fish into it, cook for about two minutes, and remove the dry when the meat quality of each piece is no longer transparent.
4. Put a little oil in the pot, pour the diced tomatoes into it and stir-fry, add some light soy sauce and oyster sauce, stir-fry the soup thickly, then add some hot water to mix well and bring to a boil.
5. Then pour the dragon fish into it, stir well in the pot, add a little salt and sugar, and adjust the flavor of the soup to the right one to turn off the heat.
Bowl 3: Wakame winter melon soup
1. First grab a handful of open ocean and put it in a basin, wash it twice, pour a little cooking wine to soak it for later use, and soak it softly.
2. Wakame is easy to soak, prepare it five minutes in advance, wash it several times after soaking soft, and wash the impurities inside.
3. Next, prepare the winter melon, clean the skin and pulp, then rinse it and cut it into thick pieces to cook.
4. Pour some oil into the pot, stir-fry the green onion and ginger, pour the open ocean into it and fry the fragrance and umami in the oil.
5. Then add enough drinking water to the pot and boil until boiling, put the winter melon inside, cook for seven or eight minutes, boil the winter melon thoroughly, then put the wakame, add a little salt, white pepper, stir well, and turn off the heat immediately.
Bowl 4: Red-skinned peanut lotus root soup
1. Prepare a handful of red-skinned peanuts, wash them twice first, remove the dust, and then add half a bowl of boiled water to soak them soft and set aside.
2. Rinse the outer skin of the lotus root, then scrape it off, then cut it into small cubes, wash it twice, and wash the starchy substance clean.
3. First of all, pour the drinking water into the pot, not too much, you can use a stew pot to measure, and at the same time put some shredded ginger into it, turn off the heat after boiling.
4. Put the red-skinned peanuts and lotus root into the stew pot, match them with red dates, then fill the soup, and then simmer for an hour and a half to two hours until all the ingredients are simmered thoroughly.
Bowl 5: Three-bean soup
1. Prepare three kinds of beans: red beans, mung beans and black beans, take some of each, and prepare some tangerine peel to cook together, which helps to clear heat and detoxify, strengthen the spleen and invigorate qi, and dehumidify and diuretic.
2. Pour the beans into a large bowl, wash them, and soak them for about two hours. The tangerine peel is also soaked and set aside.
3. Pour the beans into the pot, add some glutinous rice to it, and put the tangerine peel in a gauze bag, and the amount of water is about 5 times that of the ingredients.
4. Then we choose the program of multigrain porridge or eight-treasure porridge to cook it, after the program is over, you can put some rock sugar into it, stir a few circles, simmer for two or three minutes, so that it is completely melted, and then you can put it in a bowl, let it cool to drink, fragrant, delicious and nutritious.
Summer has come, today I shared with you the practice of 5 bowls of soup, there are meat and vegetarian, salty and sweet, you might as well take turns to cook and drink, quench thirst, clear heat and reduce fire, remove dampness and annoyance, appetizing and nourishing people. This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. Everyone is welcome to like, collect and retweet! Thank you for your support!