Spicy and sour soup
Ingredients: a little fungus, 1 small piece of tofu, 1 small bamboo shoot, 4 shiitake mushrooms, 1 carrot, 1/2 small bowl of golden needle vegetables, coriander or nine-story tower (a little)
Seasoning: 1 tsp soy sauce, 1 tablespoon black vinegar, a pinch of sugar, 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp white powdered water
steps:
1: Soak the fungus in water to soften, scoop it up and cut it into thin strips; cut the tofu, bamboo shoots and carrots into strips; soak the nasturtium with warm water to soften, scoop up and squeeze out the water.
2, put water in the soup pot, put in all the ingredients, after the soup is boiled, then add all the seasonings, and adjust the salty and light taste, use the white powder water to outline the sauce, sprinkle into the parsley (or nine-story tower), you can start the pot.
Peeled egg yolk melon soup
Ingredients: 2 peeled eggs, 1 cucumber, salad oil, lard, salt, water
Directions: Peel the shell of the egg and cut the flaps, one into 8 petals. Peel the cucumber and cut into thin slices. Heat the pan and pour in salad oil and a little lard, then add the peeled egg and stir-fry until the peeled egg is half fried, do not overheat. (This is done to preserve the shape of the peeled egg after it has been cut, so that the soup is not too cloudy when cooking.) After the peeled egg is fried, add water, remove the foam, then put the cucumber pieces, and stir-fry slightly while pouring. Add water, boil the soup and continue to cook over low heat, until the soup slowly turns milky white, then add some sesame oil and salt to get out of the pot.
Colorful nutritious vegetable soup
Material:
1 tomato, 1/2 corn root, pumpkin to taste, 3 or 4 shiitake mushrooms, a small handful of mushrooms, a few broccoli flowers, a small handful of greens, half a piece of tofu, a moderate amount of fungus, a small spoon of salt, a little pepper powder, sesame oil, flavor all high and fresh
Steps:
1: Dice the tomatoes and mushrooms, thinly slice the corn, wash the other dishes and set aside
2, the pot is hot, pour a little oil, 70% hot into the tomatoes stir-fry out of the sand, then add shiitake mushrooms to fry out the aroma, add a little pepper powder, stir-fry with water, put in the cut corn, pumpkin, small mushrooms, boil on high heat
3: After the water boils, put the fungus tofu, add a small spoonful of salt, and cook almost to put broccoli and green vegetables. (In short, according to the degree of cooking of the dish added) after cooking, drop a few drops of sesame oil, put a little taste of full high, you can come out of the pot, taste if the taste is not enough to add some salt, but the vegetable soup should not be too salty, light for the main Ha.
Cloud ear tomato soup
Ingredients: 2 cloud ear mushrooms, about 20 grams of golden needles, 2 or 3 tomatoes, 1 can of chicken soup and 1 can of water, 2 eggs, 1/2 tablespoon of oil, 3/4 teaspoons of salt, 1/3 teaspoon of sugar, pepper to taste.
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Directions:1. Wash the tomatoes, cut them into pieces and remove seeds; soak the cloud ear and gold needle in water for about 1 hour, wash it; cut the cloud ear into small pieces, cut off the hard end of the gold needle, and then soak it in hot water for 5 minutes to drain the water.
2． Heat the oil, lightly fry the tomatoes, pour in the chicken broth and water, add the seasonings, cloud ear and golden needle and boil for a while, mix well with the eggs, and serve. This soup is light and delicious and suitable for anyone's taste.
Cabbage tofu slimming soup
Ingredients: Chinese cabbage, tofu, shrimp, minced ginger, garlic flakes, ham grains, shrimp skin, salt
Directions: Wash the cabbage, blanch a little water, squeeze dry, cut into sections and set aside. Cut frozen tofu (or old tofu) into chunks and set aside. Heat the pan with a little oil and sauté the minced ginger, garlic slices, 2 tbsp ham grains, and a handful of shrimp skin. Add the tofu, add water and bring to a boil. Then add a few cabbage segments and fresh shrimp, cover the pot, then bring to a boil, wait until the shrimp are cooked thoroughly, add salt to taste.