Do you remember that a few decades ago, when the village had a fat general's belly, he had a special face when he went out, and he was surrounded by envious eyes. Nowadays, the living conditions are better, and while pursuing health, I also want to be slimmer and wear clothes to look better. As everyone knows, we usually consume too much carb water for three meals a day, and it is difficult to lose weight.
Like buns, fritters, big steamed buns, especially the peppery soup that we northerners love to drink, and the fried powder that southerners love to eat. There are also fried shredded potatoes and fried lotus cubes that usually appear on the table, which are high-calorie and high-carbon food.
Let's share with you today a few soups that casually drink no meat and nourish qi and blood, so that the more you drink, the thinner and younger you are, and in the spring of March, you will undress and have meat, dress thin, and have good qi and blood like a little girl.
<h1 class="pgc-h-arrow-right" data-track="207" > 【Duck blood tofu soup】: duck blood, tender tofu, Shanghai green</h1>
1. Cut the duck blood and tender tofu into small pieces and soak in water for a while. Cut some minced ginger, green onion and prepare a little starchy water.
2. Blanch duck blood and tofu, boil water in a pot, and put some salt and cooking wine in the water.
After the water comes to a boil, put the tofu and duck blood in a pot, blanch the water for about 2 minutes, pour it out, and rinse with water.
3. Heat the oil in the pot, pour in the chopped green onion and ginger and stir-fry, pour in an appropriate amount of water from the side of the pot, and start seasoning: salt, chicken powder, stir to open the seasoning.
After the water is boiled, pour the tofu and duck blood into the pot, pour some cooking wine to cover the pot, turn the heat down and simmer for 3 minutes, let the nutrition of tofu and duck blood into the soup and let them absorb the soup into the flavor.
After 3 minutes, beat the foam in the pot so that the soup will be clearer, slowly pour in the adjusted water starch, stir while pouring, so that it is evenly distributed water starch can make the soup not faint
After the soup is boiling, pour in the chopped Shanghai green, blanch it slightly and turn off the heat. A pot of delicious duck blood tofu soup can be eaten.
Duck blood tofu soup tonify iron and blood, the best soup for an anemic women.
<h1 class="pgc-h-arrow-right" data-track="206" >【Beauty slimming soup】: shiitake mushrooms, kelp knots, goji berries, tender tofu, lean meat</h1>
1. Cut the shiitake mushrooms out of the cross flower knife, the fresh mushrooms can increase the natural umami taste of the dish. Prepare a little kelp knot and a handful of goji berries. Cut the tender tofu into slices. Cut into slices of ginger. Place the lean meat slices in a small basin and marinate for a while.
2. Blanch the shiitake mushrooms and kelp, pour cold water into the shiitake mushrooms and kelp knots, bring the water to a boil over high heat, and blanch for about a minute.
3. Boil water in a pot and add sliced ginger. Add salt, pepper, give the ingredients a base flavor, bring the water to a boil over high heat, pour in the shiitake mushroom kelp knot and cut the tofu, keep on high heat, cook out the impurities in the tofu, and beat the foam with a spoon.
Then pour into the casserole dish, cover the pot and simmer for 15 minutes, add slices of meat and foamed goji berries, cover the pot, continue to simmer for 5 minutes, the ingredients are already simmered enough to taste and then turn off the heat.
<h1 class="pgc-h-arrow-right" data-track="205" > 【Shiitake cabbage soup】: shiitake mushrooms, cabbage</h1>
Cabbage shiitake mushrooms as the main raw material Without putting a little meat can also stew the milk white fresh flavor drink not enough!
1. Prepare a small handful of goji berries to soak in water, a tender cabbage heart we only use the leaves, cut some shiitake mushrooms, a handful of enoki mushrooms to cut off the roots and shake them apart. Beat three eggs into a bowl.
2. Heat the pan and fry the eggs in a hot pan with cold oil. After the eggs are cooked, add the right amount of boiling water along the edge of the pot, fry the eggs in advance and then add boiling water to stew It is easy to stew a rich milky white soup.
Simmer over high heat for a while to remove the foam in the pot, and then add a little salt, chicken powder, and the whole soup to drink is an umami taste, and the seasoning should be based on freshness.
After the soup is stewed white, add the prepared side dishes, continue to simmer on high heat for 3 minutes to let the umami taste of the ingredients melt into the soup, the ingredients are broken, the soup is thick and then sprinkled with goji berries, then heat for a while, turn off the heat and sprinkle with green onions.
The steaming mushroom cabbage soup can be tasted first.
<h1 class="pgc-h-arrow-right" data-track="204" > 【Mushroom Soup】: Cordyceps flower, tea tree mushroom, dried shiitake mushroom, dried mushroom, oyster mushroom, morel mushroom, bamboo thorn</h1>
This dish is more powerful, see which ingredient does not make up? What's not expensive? Beautiful women with money and leisure conditions should hurry up and act, beauty and beauty are also nourishing, and they often drink blood to replenish qi and look young.
Looking at so many varieties, in fact, the dried ingredients of stewed mushroom soup are sold in supermarkets.
Mushroom soup, mainly to reflect the fresh flavor of the soup, the chicken rack stewed out of the soup is the key to the soup flavor.
Of course, the conditions are good, and you can stew directly with old hens or black chickens. Chicken rack soup is what I stewed in advance, and I use this soup to make a base soup.
1. This bamboo thorn in the mushroom is not resistant to cooking, take it out separately and brew it, and then put it before it comes out of the pot.
Then pour the rest of the mushrooms into the basin, the large cuts are soaked in warm water for 3 minutes to remove impurities and odors.
Don't soak for too long or you'll lose the umami flavor. Then pour out the soaked mushrooms and rinse them with water to control the moisture.
2. Pour the chicken broth into the soup pot, add the soaked mushrooms, add a few red dates, an appropriate amount of green onion and ginger slices to add fishy flavor.
Cover the pot and simmer, stew out the umami flavor of the mushrooms, so that the fresh flavor is fully integrated into the soup. After smelling the rich mushroom aroma, we began to season: the seasoning of the mushroom soup was mainly chicken powder and chicken juice, and a spoonful of salt was enough.
Stir 3 tbsp chicken broth and 2 tbsp chicken juice to combine. After adjusting the taste, continue to cover and simmer for three or five minutes, do not cover tightly and leave a little seam to avoid spilling the pot.
Stew the mushrooms until the slightly soft aroma is fully released, and put in the bamboo before coming out of the pot to blanch it slightly.
Don't put green onions and coriander directly into the pot will affect the overall umami taste of the soup, and sprinkle separately according to your own taste when drinking.
A pot of umami full of flavor overflowing into the smooth mushroom soup is ready, still waiting for something, beautiful women, quickly learn it, often drink this soup years have not left a trace.
<h1 class="pgc-h-arrow-right" data-track="155" >[white fungus soup]: white fungus</h1>
1. Soak the white fungus with cool water, do not use hot water to soak although the speed is fast, easy to lose nutrients and the taste will be sticky, soak for two hours to let the white fungus slowly absorb water and expand. A fully unfolded like this is fine.
Soaking in advance can reduce the cooking time and it is easy to cook out the gum, wash the soaked white fungus and tear it into small flowers.
2. Use a casserole to cool the white fungus underwater pot, put as much water as possible, generally need to simmer for 2 hours silver fungus to produce a viscous texture.
The whole process of simmering over low heat to stew out the collagen in the white fungus little by little, with the continuous stewing of the white fungus soup will become more viscous, stew to the later stage can add some honey, increase nutrition and sweetness.
At this time, do not cover the pot lid, the viscous white ear soup is very easy to overflow the pot.
After stewing, drink it while it is hot, warm up and nourish the stomach, which is suitable for drinking on this day.
Full of collagen nutrition is also moisturizing the more you drink, the younger you are, and your complexion is better than that of the little girl.
I am Ah Fei, we share a few delicious soups for the lady who loves beauty, stew a pot when resting, nourish and don't have to worry about long meat, like friends quickly collect it, don't forget to forward it to the friend who loves beauty!