What ingredients are used to make the soup with clay pot powder

The preparation of the soup with clay pot powder:

Ingredients: fresh rice noodles, a few meatballs, 1 tael of kelp shreds, 2 taels of cabbage, 1 piece of water tofu, 1 ham sausage.

Ingredients: a pinch of salt, a pinch of chicken essence, paprika, a pinch of tomato paste, a pinch of pepper, dried radish in sauce, a pinch of ginger and garlic, coriander.

Production method: 1) First clean the rice noodles, meatballs, kelp shreds, cabbage, water tofu, etc., cut the water tofu into pieces, and cut the ham sausage into round slices for later use;

2) Put 8% water into the casserole, wait for boiling, add meatballs, kelp, mushrooms, ginger and garlic, etc., add a little salt and chicken.

fine, cover the casserole;

3) After the meatballs are roughly cooked, add the staple fresh rice noodles;

4) Wait for the water to boil again, add Shanghai green cabbage, water tofu, ham sausage, smoked sausage, etc., boil for a while, add pepper, red pepper, dried radish sauce and tomato sauce according to personal taste, stir well with a spoon, sprinkle a little coriander after flavoring.

To make Chinese characteristic soup, it is often necessary to use soup or vegetarian soup as the soup base, and how to make soup and vegetarian soup

Using the current chicken essence, chicken powder, boiling water in soup packets, or even canned soup can be used as a soup base, but it is not as delicious as making your own soup.

To make soup at home, you can use half a catty of lean pork, ham bones, and pork bones, half a catty of old chicken, and 2 taels of ham meat, put them in a big cow head clay pot, add water to 167 rice bowls, and boil them for about five or six hours over slow fire.

When boiling, the ingredients should be put down after the water boils, and when the lid is burned to boiling, the lid is removed, and the soup is boiled in the shape of "chrysanthemum" with slow fire, and the soup should be skimmed off after boiling, and the cloth is filtered, and the net soup obtained is about six to eight bowls.

If you can't use it all at once, you can put it in the freezer compartment of the refrigerator after cooling and freeze it into ice cubes for soup, which can be stored for a period of time and can be used at any time.

To make vegetarian soup, the ingredients can be half a kilogram of soybeans, 1 tael of red dates, 1 2 taels of dried straw mushrooms, 15 cups of water, 2 taels of chestnut meat, and 1 teaspoon of pepper. When making, wash and soak the straw mushrooms first, then wash the red dates and chestnut meat, wash the soybeans to the sand, soak them in water for 2 hours, boil the water, put down the objects, boil the slow heat for another 2 hours, filter out the dregs, and then roll, add half a tablespoon of salt and sugar.

That's the soup. Hope it helps.

Put all the ingredients you have chosen together and soak them in boiling water for 1 hour. Just pull!

The method of grits soup is: mainly made of fatty beef and mutton, hen meat, with barley kernels, spices, green onions, ginger, chili, pepper, monosodium glutamate, and salt. It is made by:

The night before, wash the white chicken, beef and mutton, filter out the blood water, put it in a wooden tube on the pot, then boil the water, and then put in barley wheat kernels, green onions, ginger, ingredients (including pepper, fennel, cloves, grass fruit, grass cardamom, three generations, cinnamon, ginger, etc., put them in a bag), chili pepper (put them in a bag), boil for 4 hours, change to a simmer and cook for another 1-2 hours, simmer tightly and cover tightly, and can not run away. The next morning, boil the boiled soup pot, mix it with an appropriate amount of boiling water and sauce, and add monosodium glutamate and pepper after boiling the pot. To eat, put a long spoon into a bowl, drizzle with sesame oil, and sprinkle a handful of chives or garlic sprouts on the soup noodles.

This soup has been boiled repeatedly, it is not fishy, delicious and delicious, and the fragrance is good. It eats meat without seeing meat, the original soup is original, and the aroma is attractive. This soup is especially popular in winter because it is based on a variety of meats and has several ingredients, high calories and full flavor.

The meat of grits was only used in cattle and mutton in ancient times, and after it was introduced into the mainland, chicken and duck meat were used, and later the Han people made pork grits. Among them, chicken grits taste the best. There are four major particularities in drinking grits, that is, hot, spicy and fragrant, and a bowl of hot grits is eaten with fritters, baked cakes, oil cakes, steamed dumplings, etc., which is a beautiful breakfast to enjoy.

Grits are not only delicious and nutritious, but also have the effects of dispelling wind and cold, appetizing, diuretic, and antinausea.

How to boil the soup with casserole powder:

Ingredients: 100g of foreleg meat, 100g of vermicelli.

Excipients] 1/2 tablespoon sesame oil, 5 grams of salt, 20 grams of cabbage heart, 1/2 tablespoon of minced coriander, 1/2 tablespoon of minced garlic, 10 black peppers.

1. Cut the front leg meat into strips.

2. Wash the mushrooms and cut them into cubes.

3. Wash and drain the cabbage heart.

4. Put cold water in a casserole, and bring the mushrooms to a boil over high heat.

5. After boiling, turn to low heat and simmer for a few minutes, then add salt.

6. Put the meat slices into the pot and cut them with chopsticks.

7. Add the cabbage heart.

8. Put in the vermicelli.

9. Sprinkle garlic cloves.

10. Turn off the heat and put an appropriate amount of sesame oil.

11. Sprinkle with pepper.

12. Sprinkle chopped coriander.

1.Cut the front leg into strips.

2.Wash the mushrooms and cut into cubes.

3.Wash and drain the cabbage heart.

4.Put cold water in a casserole, and bring the mushrooms to a boil over high heat.

5.After boiling, turn to low heat and simmer for a few minutes, then add salt.

6.Put the meat slices in the pan and cut them with chopsticks.

7.Add the cabbage hearts.

8.Put in the vermicelli.

9.Sprinkle with garlic cloves.

10.Turn off the heat and put an appropriate amount of sesame oil.

11.Sprinkle with pepper to taste.

12.Sprinkle with chopped coriander.

How to cook the soup foundation:

1: The most important one is brine, brine method: use tempeh, star anise, cinnamon, licorice, grass fruit, cumin and other spices to sit in the pot, put pork, pork bones, beef, water, etc., while adding Sanhua wine, monk fruit and other ingredients, first with fire, and then with a simmer carefully boiled.

2) Rice noodles, made from Guilin's water. Soft and smooth.

3: Braised vegetables, such as: beef, braised pork, sausages, pot roast.

4) Sauerkraut: sauerkraut and capers.

5: Shallots, coriander, etc.

Once the materials are ready, you can start doing.

The soup stock is generally chicken soup, or pork rib soup, which is made at home, and there is a more detailed division: soup (fresh soup) is generally divided into three categories: hair soup, milk soup, and clear soup.

1. Mao soup. Mao soup is widely used in ordinary cooking, and it is often boiled continuously in the kitchen to continuously replenish water.

Raw materials: chicken bones, duck bones, pork bones, minced meat, pork skin, etc., no special requirements.

Heat: Bring cold water to a boil, remove foam, add green onion and ginger wine, and simmer for a few hours.

Soup yield: 3-5 times of raw materials.

2. Milk soup. Raw materials: chicken, duck, pork bones, pig feet, pork knuckles and other raw materials that are easy to make soup white (fatty acid).

Heat: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove foam, add green onion and ginger wine, and simmer until the soup is thick and milky white.

Soup yield: 1-2 times of raw materials.

3. Clear soup. There are two types of consommé: regular consommé and refined consommé.

1) Ordinary consommé:

Ingredients: Old hen (naturally free-range old hen), with some lean pork.

Stove: The raw materials are scalded with boiling water. Put cold water and bring to a boil, remove the foam, add the green onion and ginger wine, then change the heat to low, keep the soup noodles slightly open, and turn over the small blisters. If the fire is too small, it will be boiled into a white milk soup, and if the fire is too small, the fresh fragrance will not be strong.

Soup yield: 1-2 times of raw materials.

2) Refined consommé.

Upper soup, top soup, single hanging soup, double hanging soup).

Take the ordinary clear broth and strain it with gauze.

Chop the chicken into minced meat, soak in green onion, ginger wine and water for a while.

Add the minced chicken to the broth and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is adsorbed by the minced chicken, the minced chicken is removed. This refining process is called:"Hanging soup"。The consommé that has been refined twice is called"Double hanging soup"。

Clear soup is the most difficult soup to make and the best quality soup. Clear and fresh. It is often used in shark fin, sea cucumber or high-end fresh soups.

Ingredients: fresh beef, kelp, mung bean sprouts, tofu, oyster mushrooms, soup powder (commonly known as pearl powder, general vermicelli and vermicelli can't make that taste, be sure to use soup powder).

Ingredients: garlic sprouts, ginger, white pepper, cumin, salt, chicken essence, soy sauce, sesame oil.

Method: 1. Wash fresh beef, mung bean sprouts, tofu, oyster mushrooms, garlic sprouts and ginger; Wash and soak kelp and soup powder;

2. Put white pepper and cumin in the beef and wait for a while to make it flavorful; Thinly slice the tofu, tear the oyster mushrooms into strips, shred the kelp, slice the ginger (thicker), and finely chop the garlic sprouts (a little thinner, like in beef noodles);

3. Put the flavored beef into the soup pot, pour in an appropriate amount of water (try the amount of casserole you want to make), add a few slices of ginger, cover and simmer for 45 minutes;

4. Prepare the casserole at the same time as the beef stew: put the cut ingredients into the casserole in order (be sure to do so): at the bottom of the casserole is a part of mung bean sprouts, and then kelp shreds; followed by soup powder and some oyster mushrooms; Then spread the tofu on top of the above ingredients, and then put the remaining mung bean sprouts and oyster mushrooms on the tofu - the ingredients in the casserole are basically OK;

After a few minutes, take out the beef from the stewed beef broth and slice it and put it in a casserole; Use a spoon to pour the beef broth over the ingredients in the casserole and add a few slices of ginger; Cover the casserole, simmer for 20-30 minutes, turn off the heat;

6. Then put an appropriate amount of salt, chicken essence (this can be a little more, not too much salt), and then drop two drops of soy sauce (don't pour too much, a little bit is enough, to keep the soup fragrant and clear), a little sesame oil, sprinkle with chopped garlic seedlings, and the heavy taste can be put again.