Usually like to drink soup and no time, stew soup is delicious, but it takes a few hours, today I recommend a few simple and nutritious vegetable soups, to meet you who have no time to stew soup.
First, home-cooked mushroom three fresh soup
When it comes to vegetable soup, home-cooked three fresh soup must have a name, in fact, the traditional three fresh soup using ingredients is very complex, including sea cucumber, squid, dried bamboo shoots, ham, etc., you can imagine how delicious this soup is. We often make three fresh soups, do not use sea cucumber squid, generally choose mushrooms to freshen, add meat slices or pork liver, put a few pieces of green vegetables, can not afford to buy ham, but can afford to buy ham sausages, so a homemade three fresh soup is made, the ingredients can be mixed at will.
method:
Ingredients: sliced fresh mushrooms, thinly sliced meat, marinated with pepper, salt, corn starch (also without sliced meat), sliced ham sausage, washed greens (cabbage, hollow cabbage, spinach, lettuce can be selected), and finally prepare some shredded ginger and green onions.
Stir-fry a little oil in the pot, sauté the ginger shreds and mushrooms, sauté the water and add water to boil, add the slices of meat and ham sausage, cook the slices of meat and blanch the greens, add salt, pepper and chicken essence to taste, and finally sprinkle with green onions.
Second, perilla potato soup
This dish should be a dish that many people have not heard of or eaten, and I was fortunate to eat this dish in the restaurant last year, and I learned that the original perilla and potatoes can be made into soup, and it is so delicious. The potato soup eaten in the restaurant, the potatoes are in pieces, soft rotten but still formed, I make my own potatoes at home like to dilute the potatoes in the soup, into a thick soup. Small children are also very fond of drinking, and scooping a spoonful of bibimbap is quite delicious.
Prepare two or three small potatoes (personally think small potatoes are better than large potatoes), peel them, cut them into hob pieces, boil hot water in a pot, and steam the potatoes. Chopped perilla and chopped with green onions, this dish basically does not require other ingredients.
Put a little oil in the pot, put the steamed potato pieces down to fry, stir-fry it will be more fragrant, add water to boil, add salt, a little pepper to taste, under the perilla, add chicken essence before the pot to taste, sprinkle with green onions, and it is done. Potatoes are steamed in advance to save time in water, and steamed potatoes are more powdery and sweet.
Three, peeled egg amaranth soup
In addition to being used to cold mix, the peeled egg is also very delicious to cook soup, and it has the effect of freshness. Autumn is the time to eat amaranth, the peeled egg is used to accompany the red amaranth, which is fresh and fresh, the color is purple and beautiful. When there is no amaranth, we can also use cucumbers or bean sprouts instead, the same method, the taste is also very good.
Prepare two peeled eggs, peel them and divide them into four
Take a handful of red amaranth, take only the tender tip, and cut a little ginger and green onion
Heat the pan with less oil, fry the peeled egg, add ginger shreds to fishy, fry until the wrinkled skin is added to the boiling water, add boiled water soup without fishy taste, boil the water under the amaranth, boil again after adding salt, pepper, chicken essence to taste. Sprinkle the green onions out of the pan.
Fourth, fresh lily meat slice soup
Fresh lilies many people do not know how to eat, I like to use to cook soup, fresh lilies cooked out of the soup, there is a faint milky white, delicious with a little sweet. When buying lilies, pay attention not to buy bitter lilies, generally not treated with mud and spots have a little bitter taste, we can choose the processed vacuum packaging, the whiter the lilies, the better the taste.
The lilies are taken apart and plucked into slices, the fragrant pork is thinly sliced, salted, pepper, corn starch marinated, cut into a little ginger shredded and green onion.
Heat the pot less oil, the meat first fry, add water, add ginger shreds and lilies, boil over high heat, lilies cooked relatively fast, bite down the powder sticky on it, cook for a long time The soup color will become milky white, and finally add salt to season, sprinkle with green onions.
Five, fungus tomato tofu soup
Tofu is a good ingredient for cooking soup, tender, delicious and easy to cook. The tofu for cooking soup must use water tofu to taste better. Fungus can also be replaced with other mushroom ingredients, but the addition of fungus makes the soup richer in color.
Wood ear fungus in advance with warm water to soak hair, cut into strips for later, pay attention to the fungus do not soak too much at one time, soaked fungus to eat in one day, long-term soaking water of the fungus is poisonous.
Tomato cross, blanch with boiling water, peel again, chop, peel the tomato taste better. Cut the tofu into small pieces or slices, and then cut a little green onion.
Boil water in a pot, add tofu and fungus, bring to a boil, add tomatoes, add salt and pepper to taste, add a little water starch to taste, add chicken essence before cooking, sprinkle green onions and drizzle with sesame oil after cooking.
Six, winter melon seaweed shrimp skin soup
Winter melon hot under the fire of the ingredients, usually we will use winter melon stew ribs to cook soup, stew soup time-consuming, used to cook soup is convenient and delicious, with seaweed and shrimp skin, more delicious, seaweed if replaced with kelp, will make this soup more flavorful, but because kelp is more difficult to cook, so you can use seaweed or seaweed.
Seaweed soaked in water, some seaweed is inevitably mixed with sediment, first soaking water can make the sediment sink to the bottom and filter out
Peel the winter melon, cut into small pieces, try not to be too thick.
Stir-fry the ginger shreds in a hot pan with less oil, add the right amount of water, bring the winter melon to a boil, after the winter melon is cooked, add the seaweed and shrimp skin.
Finally, season with salt and sprinkle the green onions out of the pan.
There are many, many ways to make soups of miscellaneous vegetables, and the combination of different ingredients can be made into different delicacies, as long as you find them carefully and use them to try. Vegetable-based soup is different from the mellow and rich meat, more fresh and beautiful, the key is simple and fat-reducing.
What kind of soup do you usually like to drink? Share it with you in the comments section below!