Get up early, delicious and refreshing kuaishou soup, simple and time-saving! Minutes to get loofah clam soup spinach egg tofu soup radish green meat slice soup crispy meat winter melon soup carrot fish ball vermicelli soup egg sweet soup seafood mushroom assorted sour and spicy soup

It is said that hungry people love to drink soup, and Mei Fat usually loves to drink soup, but some soups take several hours to cook, want to drink a mouthful, really have to wait a long time, so I prefer these simple and fast soups. No complicated ingredients are needed, no tedious practices are required, and no skilled knife work is required. Get up in the morning and get a bowl of soup in minutes, simple and time-saving! And nutritious and healthy, like to drink soup relatives may wish to try Oh ~ ~

<h1 class="pgc-h-arrow-right" data-track="130" > loofah clam soup</h1>

Graphic author | Meggy dancing apples

raw material:

1 loofah, 500 g white clams, 1 g salt, water to taste.

Procedure steps:

1. Prepare the loofah and white clams; soak the white clams in light salt water a few hours in advance to make the white clams spit out the sediment.

2. Gently brush the shell of the white clam with a small brush, put it into a pot of boiling water and cook until all the mouths are open, throw it away if you don't open your mouth; the white clams are fished out, the remaining soup is left to sit for a while, the sediment sinks to the bottom, and the clear soup on it is poured out to cook the soup.

3. Scrape off the thin layer of green coat on the surface of the loofah with a knife blade, wash it and cut it into hob pieces.

4. Pour the precipitated white clam broth into the soup pot, put the loofah into the pot, and cook over medium heat until transparent.

5. Pour the white clams back into the pan and season with a little salt to serve, with the sweetness of loofah in the freshness, delicious and nutritious.

6. Loofah clam soup, delicious and light, is best for summer.

Tips:

1. White clams are a kind of clams, you can also change to flower clams, or clams, etc., before using must be in light salt water for a few hours, so that it spits out the sediment, eat more burden-free;

2. Loofah should not be cooked for a long time, the color change is slightly transparent, and the residual temperature can continue to be heated, which can maintain its tender taste and emerald appearance;

<h1 class="pgc-h-arrow-right" data-track="133" > spinach egg tofu soup</h1>

Graphic author | The Troubles of Junior Werther 20

Spinach to taste, eggs to taste, tofu to taste, tomato to taste, coriander to taste, salt, oyster sauce, chicken powder, thirteen spices.

1. Pick and wash the spinach and cut into sections, cut the tofu into pieces, wash and cut the tomatoes into pieces, wash and cut the parsley into sections.

2. Heat the oil and sauté the beaten egg mixture until golden brown, then add the tomatoes and sauté the broth, add salt, oyster sauce and thirteen spices.

3. Bring water to a boil, add tofu cubes and cook for 3 to 5 minutes.

4. Cook all, add spinach and coriander, sprinkle some chicken powder and stir well.

<h1 class="pgc-h-arrow-right" data-track="135" > radish slice soup</h1>

Graphic author | Chen Yu

180g green radish, 100g pork liver, 100g lean meat, shredded ginger, oil, salt, 1 tbsp pepper, 2 tbsp starch, a little chicken essence, water.

1. The turnip green planted on the balcony is green and environmentally friendly.

2. Pluck off some of the greens.

3. Wash well.

4. Prepare some ginger shreds to remove the meat.

5. Slice the lean pork liver, mix well with salt, pepper, starch and oil.

6. Bring water to a boil in a pot and add sliced meat and shredded ginger.

7. Cook for two or three minutes, add salt and pepper to taste, when mixing the meat has been put in the oil, there is no need to put oil here.

8. Add the greens.

9. After the soup boils again, sprinkle some chicken essence and turn off the heat.

10. Finished product. The green vegetables are crisp and tender, the broth is fragrant, nutritious and simple.

<h1 class="pgc-h-arrow-right" data-track="137" > crispy winter melon soup</h1>

Graphic author | _kRsJPX walk in the rain

A piece of winter melon, a suitable amount of crispy meat, an appropriate amount of coriander, an appropriate amount of green onion, a moderate amount of ginger, a suitable amount of peanut oil, a spoonful of oyster sauce, a spoonful of light soy sauce, a suitable amount of salt, an appropriate amount of dried peppers, and an appropriate amount of large ingredients.

1. Self-fried crispy meat, very tasty.

2. Prepare the ingredients.

3. Cut the winter melon and crispy meat.

4. Rinse.

5. Cut the parsley.

6. Cut the green onion and ginger well.

7. Heat oil in a pot and add large ingredients and dried chili peppers.

8. Add the shallots and sauté until fragrant.

9. Pour in the winter melon and stir-fry well.

10. Put oyster sauce.

11. Release soy sauce.

12. Add salt.

13. Add the crispy meat and add some water.

14. Cover and simmer for 10 minutes on medium heat.

15. Cook the winter melon soup and sprinkle with parsley.

16. Finished product.

Beef balls kelp seedling soup

Graphic author | One Creek Moon

Chaoshan beef balls to taste, kelp seedlings to taste, corn oil a little, green onion ginger to taste, coriander to taste, millet pepper to taste, salt to taste, chicken essence a little bit, white pepper to taste.

1. Chaoshan beef balls to taste.

2. Coriander, millet pepper and set aside.

3. Wash and soak the kelp seedlings for a few minutes.

4. Remove and cut into small pieces.

5. A little oil in the pan, sauté chives and ginger, dried red peppers.

6. Pour in an appropriate amount of boiling water.

7. Put in the beef balls.

8. Cook until the beef balls float.

9. Add kelp seedlings.

10. Kelp seedlings do not need to be boiled for a long time, just boil. It's crispy and tender and super tasty.

11. Season with salt, white pepper and chicken essence.

12. Sprinkle with coriander and turn off the heat with millet peppers.

13. Finished product.

14. Finished product.

<h1 class="pgc-h-arrow-right" data-track="139" > carrot fish ball vermicelli soup</h1>

1 bowl of fish balls, 1 carrot, 1 small bundle of vermicelli, 3 rapeseeds, 1 spring onion, a pinch of salt, a pinch of sesame oil.

1. Prepare ingredients: fish balls, carrots, vermicelli, rape, shallots.

2. Homemade grass carp ball Q bomb white.

3. Soak mung bean vermicelli in cool water to soften and cut short.

4. Cut the carrots into thin rings, cut the rapeseed and finely chop the shallots.

5. Put the fish balls and carrot slices into the pot, pour the appropriate amount of water and bring to a boil over high heat.

6. When the fish balls become larger and the carrots are soft, add salt and add the vermicelli to the soup.

7. Cook for 1 minute and then add the rapeseed to the soup, turn off the heat when it changes color, sprinkle with chopped chives and drizzle with a little sesame sesame oil before cooking.

8. Carrot fish ball vermicelli soup, the soup is delicious, warm heart and stomach!

1. The fish balls should be cooked until the volume becomes larger, and some of the umami flavor can penetrate into the soup, and drink more delicious;

2. Before the vermicelli and greens are cooked, prevent cooking too badly and losing taste and color.

<h1 class="pgc-h-arrow-right" data-track="141" > egg sweet soup</h1>

1 egg, 1 spoonful of flour, 400 g of water, sugar to taste.

1. Take the flour and place in a bowl.

2. Pour in water and stir well.

3. The eggs are ready.

4. Bring water to a boil.

5. Wash the goji berries.

6. Bring water to a boil and pour in the batter.

7. Pour in the egg mixture.

8. Add sugar.

9. Pour the soup into a bowl and sprinkle with goji berries.

<h1 class="pgc-h-arrow-right" data-track="144" > seafood mushroom assorted spicy and sour soup</h1>

Graphic author | Turns out you're here too!

Appropriate amount of seafood mushrooms, appropriate amount of eggs, appropriate amount of coriander, appropriate amount of sour and spicy soup, appropriate amount of salt, appropriate amount of chicken essence.

1. Wash the seafood mushrooms and cut into sections.

2. Pick and wash the parsley.

3. Beat the eggs into a bowl and set aside.

4. Bring water to a boil in a pot, blanch the seafood mushrooms and set aside.

5. Put water in a pot and stir well with the spicy and sour soup.

6. Bring the water to a boil and add the seafood mushrooms.

7. Stir well and pour in the egg mixture.

8. Sprinkle with chopped parsley before cooking.

9. Serve and remove from the pan.

10. Let's get started