Ask for an introduction to the soup dishes and what are the names of the soup dishes

Ingredients: sauerkraut, grass carp.

Ingredients: mountain pepper, ginger, green onion, garlic, chili, Sichuan pepper, Pixian bean paste, sesame to taste.

Pepper, salt, salad oil, cornstarch.

Doing Art: Preparation.

1. Generally grass carp or black fish is preferred.

2. Wash the fish, pay attention to wash the black membrane cavity in the abdominal cavity, and cut the shark.

3. Will be cut in the body and head, head separately. (not cut off).

4. Press the body of the fish with your hand, insist on pushing the knife along the other hand near the spine, feel the position of the fish bone to adjust the direction of the knife, and the fish will go to separate. (If you like to eat even bones, you can skip this step, but this method is not encouraged).

5. Slice down one of the directions of the knife along the horizontal tail to the head, and the thickness of each piece is about 5-7 mm (it should be big and not small). Please pay attention here! Do not go in the opposite direction, or the boiled fish will be broken. ）

6. Take an egg, carry it off the left and right, pour the water into a bowl, stir with egg whites and cornstarch and set aside.

7. Finely chop the green onion, ginger and garlic and set aside.

8. Cut the fish bones into sections, put them in the pot with the fish head, add salt, stir a little wine, then add egg whites, corn starch, and mix well with the soup catch. (Placeable for better results).

9. Sauerkraut. Cuihua sauerkraut can be wrapped in two packs, like to put more, cut into segments.

10, mountain pepper. Cut the mountain pepper into granules and put in the chopped sauerkraut.

Wok. 11. Put oil in a pan and heat it, preferably lard, but in order. Or with regular oil!

Put the bean paste in hot oil until there are 6 pieces, garlic (granules), ginger (granules) are put in, then turn the mountain into a pot of pickled peppers and copies, and the fragrance will overflow to the fish head and fish bones. Then add water or stock to bring to a boil (cold water is preferred).

12. Simmer over low heat for 5-7 minutes, then chicken essence and salt to taste. Try with a spoon a little bit. (slightly more chicken).

13, then use a colander to scoop up the fish bones and sauerkraut and load into the pan.

14. Fire, let the water boil again, then put the fish into the boiling water, such as after boiling water again for 10 seconds (generally about 40 seconds for small fire), all the soup and fish into the bone basin of the device. (Note: Flip too many slices of uncooked fish, this will ensure full fillet.) ）

15, then put the onion and pepper and sesame seeds on the surface.

16. Wash the pot, put about 1 tael of oil, add the dried chili, small chili, hot flashes and other oils until the oil is poured over the previous pan. The result is a delicious sauerkraut fish.

There are many types of soup dishes, but they can be summarized into simmered soup dishes, stewed soup dishes, boiled soup dishes, soup dishes, stewed soup dishes, steamed soup dishes, soup soaked soup dishes, cooked hot pot and so on. In the south, the humid heat likes the soup of the ravioli, and the cold in the north likes the habit of soup foam.

The so-called soup dish refers to a dish with a lot of soup. Soup dishes, generally speaking, are more dishes than soup, or half of soup dishes, which are mostly seen in Huaiyang cuisine (for example, most of the recipes for family banquets in the central Jiangsu and central generations are mainly soup dishes, supplemented by stir-fried vegetables). If there is a lot more soup than a dish, it should be a soup, not a dish.

Note: The number of soups and dishes refers to volume, not weight) The cooking and mixing of soup dishes is the heating and seasoning of soup dishes.

Nutritional value of soup dishes Soup food has high nutritional value, and there are many kinds of cuisine and cuisine practices. Including steaming, stewing, boiling, frying and other basic operations, the flavor is fragrant and nutritious. For example, the nutrient content of fungus is extremely rich, especially the content of calcium, iron and other elements is very high, except that the protein content is slightly less than that of amaranth, and other items are comparable to amaranth.

Among them, because it is rich in vitamin A, vitamin C, B vitamins and proteins, and low in calories and less fat, regular consumption has the effects of lowering blood pressure, benefiting the liver, clearing heat and cooling blood, diuretic, preventing constipation, etc., which is very suitable for the elderly. The calcium content of fungus is very high, and the oxalic acid content is very low, which is the preferred economic vegetable for calcium supplementation. At the same time, the leaves of fungus are rich in a kind of mucus, which has a good effect on anti-cancer and anti-cancer.

Corn and radish bone soup, bean sprout mushroom soup, winter melon ball soup, pork ribs and kelp soup, mushroom chicken soup, etc. 1. Corn radish bone broth. Ingredients:

Corn on the cob, pork ribs, carrots, ginger, red dates. Method: Boil the ribs to remove the blood.

Pour water into the pot, add ginger slices, corn cobs and pork ribs after the water boils, bring to a boil over high heat, change to medium heat and cook for 40 minutes. <

The soup dishes include corn and radish bone soup, bean sprout mushroom soup, winter melon ball soup, pork ribs and kelp soup, mushroom and chicken soup, etc.

1. Corn radish bone broth. Ingredients: corn on the cob, pork ribs, carrots, ginger, red dates.

Method: 1. Boil the ribs to remove the blood. 2. Pour water into the pot, add ginger slices, corn cobs, and pork ribs after the water boils, boil over high heat, and change to medium heat for 40 minutes.

2. Bean sprouts and mushroom soup. Ingredients: bean sprouts, mushrooms, enoki mushrooms.

Method: 1. Put ginger slices in water and boil, add mushrooms after the water is hot, and cover with a lid. 2. After the water boils, add enoki mushrooms, cook slightly, and add bean sprouts.

3. After the water is boiled again, add an appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the heat when the taste is good.

3. Winter melon ball soup. Ingredients: winter melon, pork belly, green onion, corn starch, salt, monosodium glutamate.

Method: 1. Add salt and cornstarch to the minced pork belly and knead it into meatballs. 2. Place the meatballs in a pot, add an appropriate amount of clean water and simmer over low heat.

After a few minutes, put in the winter melon, simmer for 15 minutes, add seasoning, sprinkle with chopped green onions.

4. Pork ribs and kelp soup. Ingredients: pork ribs, kelp knots, ginger slices, refined salt, rice wine.

Method: 1. Wash and blanch the pork ribs, put them into a pot of boiling water, put ginger slices, drop in rice wine, and boil over medium heat for 20 minutes. 2. Add the washed kelp knots and continue to simmer over medium heat for about 15 minutes.

Add salt, monosodium glutamate and other seasonings, and pour sesame oil to serve.

5. Mushroom and chicken soup. Ingredients: chicken, dried mushrooms, rice wine, ginger, salt.

Method: 1. Bring the chicken to a boil in a pot under cold water, and rinse again. 2. Take a small amount of chicken skin and fry the oil, and stir-fry the ginger until fragrant.

3. Stir-fry the chicken pieces and pour rice wine to remove the smell. 4. Pay attention to add warm or hot water, otherwise the umami of the chicken will not be cooked. Add enough water at one time, turn the heat to medium-low and simmer for 1 hour.

After an hour, remove the oil from the surface of the soup, add the mushrooms, and simmer for another 1 hour. Season with salt 15 minutes before cooking.

There are many types of soup dishes, but they can be divided into simmered soup dishes, stewed soup dishes, boiled soup dishes, boiled soup dishes, stewed soup dishes, steamed soup dishes, soaked soup dishes, cooked hot pot, etc. The south is hot and humid, I like clear soup, and the north is cold, and I like the habit of soup foam.

Soup dishes, soup dishes refer to dishes with a lot of soup. Soup dishes, generally speaking, are more than soup dishes, or half of soup dishes, which is more common in Huaiyang cuisine (for example, most of the recipes of family banquets in central Jiangsu are mainly soup dishes, supplemented by stir-fried dishes). If there is a lot more soup than a dish, it should be a soup, not a dish.

Note: The amount of soup refers to the volume, not the weight) The boiling and blending of the soup is the heating and seasoning of the soup.

The nutritional value of the soup. Soups have high nutritional value and many cuisines. It includes basic operations such as cooking, stewing, stewing, and frying.

It is rich in flavor and nutrients. For example, saxifrage is extremely rich in nutrients, especially calcium, iron and other elements are very high. Except for the slightly less protein content than amaranth, other items are comparable to amaranth.

It is rich in vitamin A, vitamin C, vitamin B, and protein, and is low in calories and fat. Regular consumption has the effects of lowering blood pressure, benefiting the liver, clearing heat and cooling blood, diuretic, and preventing constipation, which is very suitable for the elderly. Saxifrage has high calcium content and very low oxalic acid content, making it the preferred economic vegetable for calcium supplementation.

At the same time, the leaves of saxifrage are rich in a kind of mucus, which has a good effect on cancer prevention.

1. The practice of pork ball soup.

Ingredients: 200 grams of fat and lean pork, auxiliary materials: 20 grams of water fungus, 50 grams of cucumber, 75 grams of tomatoes, seasoning: 10 grams of sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 5 grams of pea starch.

Method. 1.Wash and chop the pork, add water starch, refined salt, minced green onion, minced ginger and a little water and stir vigorously;

2.Wash the cucumbers and tomatoes separately and cut them into small slices;

3.Put the soup pot on the fire, put in 1000 grams of water, pour in the meatballs, wait for the meatballs to float, add cucumber slices, fungus, tomato slices, refined salt, monosodium glutamate, and minced green onions to boil;

4.Put it in a soup bowl and drizzle with sesame oil.

Second, the practice of lotus seed white fungus soup.

1.Soak lotus seeds in cold water for 2-3 hours in advance (because lotus seeds are difficult to soak), if you don't soak them first and then cook them, you can't cook noodles, it won't taste good;

2.Use a toothpick to pick out the lotus seed heart, which is very bitter so as not to affect the taste (it is better to buy lotus seeds that have been removed from the lotus seed heart);

3.Soak the white fungus in cold water for 15 minutes, and after it is ready, remove the coarse stem, and set aside small pieces; Good draft.

4.After boiling, Youxiao put in lotus seeds and red dates;

5.Add rock sugar and white fungus;

6.Add the ingredients and seasonings and bring to a boil over high heat;

7.Cover the lid and let it cook for an hour, then open the lid and eat.

Ingredients: Carrots, water chestnuts, pork bones.

Cooking method] 1Soak the pork bones in water for 20 minutes to remove the blood from the bones.

2.Then put the pork bones in a pot and boil over high heat until the blood foam floats.

3.Blanched pork bones are washed with hot water and repeatedly until there is no blood foam.

4.Then put the pork bones in boiling water and continue to simmer. Some people like to eat the soup for nothing, but they don't know how to make it.

Here's a little trick, you just need to fry the pork bones slightly in oil until browned, then put them in boiling water to cook the soup, and the color of the soup will become as white as milk.

5.After the pork bones have been simmered for about 40 minutes, the carrots are sliced and the skin removed water chestnuts are simmered in the soup.

6.After simmering for about 20 minutes, the carrots will be soft and the soup will be sweet and delicious. So a sweet soup is complete.

Water chestnut is a relatively cold food because it grows in swamps and paddy fields. So it's perfect for adding it to soups or stir-fries like me. Try not to eat it raw, because eating it raw is not good for people with a weak spleen and stomach, and it is also easy to get parasites.

If you leave it for too long, after you peel the skin, you will find that the inside has deteriorated and the color has turned yellow, so don't eat it.