How do you make a delicious soup? How to cook soup deliciously

Crab-flavored mushroom tofu kimchi soup].

Ingredients: Kimchi, crab mushrooms, tofu, spicy sauce.

Preparation: Heat the oil in a pan and stir-fry the kimchi in the pan; Add crab mushrooms and stir-fry a few times; Add water to simmer; Add Korean hot sauce; Add the prepared tofu and continue to simmer for three minutes, adding a pinch of salt to taste.

Shopee skin loofah tofu soup].

Ingredients: tofu, loofah, shrimp skin, wolfberry.

Preparation: Heat the pan with cold oil, put the shrimp skin into the pan and stir-fry until fragrant; Add the loofah pieces to the pan and stir-fry twice; Add an appropriate amount of water and bring to a boil; Add tofu cubes and cook for 2 minutes, add salt to taste, and add a little goji berries.

Leek duck blood vermicelli soup].

Ingredients: duck blood, leeks, vermicelli.

Preparation: Heat the pan with cold oil, add minced green onion and ginger to stir-fry until fragrant, add duck blood into the pot and stir-fry; Add an appropriate amount of stock (water) to simmer; Add vermicelli and cook it; Add a little light soy sauce and cook for 2 minutes, then add the leeks; Add salt and pepper to taste.

Pork knuckle chestnut soup.

Ingredients: a pig's knuckle, a number of chestnuts, 2 star anise, a piece of cinnamon, 2 slices of ginger, about 10 grams of white hu powder.

Method:1Wash the pig's hands and cut them into small pieces.

2.Put water in the pot, boil the pig's hands first, and then take out the pig's hands after the water boils, and change them to clean water, so as to remove the dirt in the pig's hands.

3.I bought chestnuts with hard shells removed, and I only needed to peel off the inner membrane; Please pay attention to the safety of your fingers, I turned the chestnuts in the microwave on medium-high heat and let them cool to peel off the inner membrane.

4.I sewed a seasoning bag with star anise and cinnamon slices in it; Put the seasoning packet into the pork knuckle soup, add the white beard powder and ginger slices and cook slowly; When the soup boils, turn the heat to low and add the chestnuts; Add a little salt when it has been boiled for about 1 hour, and then slowly cook over low heat; After about an hour of boiling, the soup has also turned milky white, and the pork knuckles are also very soft, you can turn off the heat.

Steamed and baked vegetable dumplings!

I'm tired of reading the traditional food tutorials in extraordinary times, and I'm listening to some interesting words.

The soup that is made with the thick soup of the boiled chicken is the best, and the chicken essence is not needed, the original flavor, and the umami of the chicken.

No matter what kind of soup it is, watch it for dozens of minutes before drinking it! The best thing to drink is when your appetite is high, your digestive glands are ready, and you have a strong appetite!

Ingredients: 400 grams of pork ribs, 150 grams of kelp, green onions, ginger slices, refined salt, rice wine, and sesame oil.

Depending on what soup you make, if you have a meat soup, I suggest you put the meat in hot water first.

With blood water, the soup boiled out in this way is very new, and there will be no other peculiar smell, it is really fragrant.

Cover the pot and let it sit for a while.

The ingredients will taste like soup.

It tastes good. Remember that it is best not to put MSG chicken bouillon.

The soup will turn sour.

Enough ingredients should be used to make vegetable soup.

The taste is mellow enough.

Sprinkle with chopped green onions and coriander.

A few drops of sesame oil.

The taste is immediately different.

Bean soup can be stewed with rock sugar.

It can also be out of the pot later.

Add sugar and eat again.

Tomato brisket bisque.

Ingredients: beef brisket, tomato, onion, green pepper, ginger, seasoning.

Method:1Beef brisket, washed and cut into cubes.

2.Put cooking wine and ginger slices in the water, and fly the water for later use.

3.Ingredients: onion, green pepper, ginger, cloves, star anise, kaempfera, cinnamon, bay leaves.

4.First add ginger, onion, green pepper and stir-fry until fragrant, then add meat and cooking wine, and then add spices (except for bay leaves to last with tomato letter pot), stir-fry together until fragrant.

5.Add water to cover the beef and put in a pressure cooker for 20 minutes.

6.Fresh tomatoes cut into cubes.

7.After waiting for these 20 minutes, put them together and press them together, add the beef-flavored soup, and change the heat to low after spraying. Pressure for 3-5 minutes and turn off the heat.

8.Garnish with coriander.

Tomato enoki mushroom soup.

Ingredients: tomato, tomato paste, enoki mushrooms, lemon juice, salt.

1.Open the tomatoes, soak them in water for 5 minutes, peel them and cut them into small pieces.

2.Enoki mushrooms cut into small pieces.

3.Heat the oil in the pan, keep stir-frying the tomatoes over medium heat, and keep pressing the tomatoes with a shovel, until you can barely see the tomato pieces!

4.Add an appropriate amount of water, at this time, if you feel that the concentration of the soup is not enough, you can add tomato sauce to adjust the concentration, tomato sauce is not necessary.

5.Once the water is boiling, add the enoki mushrooms.

6.If you want to add salt, turn off the heat and squeeze in a few drops of lemon juice before getting out of the pot.

Poria cocos mung bean duck soup.

Ingredients: duck, mung bean, poria cocos, ginger, tangerine peel, salt.

Method:1Wash the poria and peel it and chop it into large pieces.

2.Wash the mung beans and soak them in advance.

3.The tangerine peel is soaked to remove the film.

4.Ginger slices.

5.Wash the duck and chop it into pieces.

6.Heat the pot, pour a little oil, add ginger slices and stir-fry until fragrant.

7.Put the duck pieces and stir-fry them over high heat.

8.Stir-fry until the duck is oiled and the duck is released.

9.Put all in the soup pot and pour water.

10.Boil over high heat, skim off the foam and turn to low heat for 2 hours, which has the therapeutic effect of clearing heat and water, dispelling dampness, reducing swelling and nourishing the five organs.

Egg soup for beauty.

Ingredients: a piece of yuba skin, five red dates, an egg, and an appropriate amount of rock sugar.

Method: Wash the bean curd skin and soak it in water until soft, remove the egg and stir well for later use, remove the core of the red dates, boil them with four bowls of water, put in the bean curd skin, red dates and rock sugar, cook over low heat for 30 minutes, and then add eggs and stir well to eat.

Milk and egg soup.

Ingredients: 2 eggs, 50g milk, chopped green onion, salt, minced ginger, monosodium glutamate, sugar, and lard.

Method: 1. Take a bowl, add chopped green onion, salt, sugar, minced ginger and lard, and stir well to make a sauce. Knock the eggs into a separate bowl and beat them with chopsticks.

2. Put the pot on the fire, put the lard to heat, add the egg liquid, fry until it is lumpy, add boiling water, burn it with a strong fire until the soup is milky white, add milk and prepared sauce, boil, and put it in the soup bowl. CharacteristicsThe soup is milky white and has a mellow fragrance.

Scallop egg drop soup.

The preparation of fresh shrimp and dried scallops and egg flower corn custard.

Method: 1. Soak the shellfish in warm water, and put the soaked juice for later use.

2. After soaking the vermicelli, cut it into 10 cm lengths.

3. Cut the green onions and carrots into shreds 4 to 5 cm long.

4. Blanch 10 green peas with boiling water and cut them into shreds.

5. Stir-fry the ingredients of "Method 3" with about 15g of cooking oil, then add shellfish and stir-fry. Add 1000cc of juice from "Method 1" and bring to a boil, then add 10g of sake, salt and pepper and vermicelli of "Method 2". After the vermicelli is cooked, sprinkle with the ingredients of "Method 4".

6. Wait for the soup to boil and stir in the beaten egg mixture.

Hello, I can recommend you to make such a fragrant soup today, called 350g of pork ribs for nutritious tea tree mushroom pork rib soup; Tea tree mushroom 30g; 1/2 carrot; table salt 3g; 1 piece of ginger: Chop the pork ribs into small pieces, clean them and set aside;

Tea tree mushrooms are soaked in water half an hour in advance;

Wash and peel the carrots, cut into hob pieces, ginger into small pieces;

Pour water into the pot and bring to a boil, blanch the pork ribs, remove the foam on the surface, and remove it for later use;

Put the pork ribs, tea tree mushrooms (cut off the roots), carrots and ginger in an electric saucepan and add an appropriate amount of water;

After simmering for four hours, add an appropriate amount of salt to taste.

I'm tired of reading the traditional food tutorials in extraordinary times, and I'm listening to some interesting words.

There is a method of cooking soup in the north, which is particularly interesting and practical, no matter what soup you cook, as long as you use this method, even if it is a vegetable soup with a clear soup and little water, it can become milky white and fragrant, especially delicious, especially used to cook shredded meat soup and fish fillet soup.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Garlic and shredded pork broth.

Ingredients: 1 handful of garlic, 2 taels of shredded tenderloin, 3 cloves of garlic, 4 tablespoons (50 grams) of flour, 1 shallot, 1 spoon of pepper, 1 tablespoon of dry starch, half a spoon of cooking wine, chicken essence and salt.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 1: Process the ingredients, cut the garlic into sections, shred the tenderloin, add the appropriate amount of salt, half a spoon of cooking wine, the appropriate amount of salt and chicken essence to marinate, chop the garlic and shallots for later use, and prepare a small half bowl of flour.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 2: Marinate the shredded meat, after the shredded meat has eaten the seasoning, add about 5 tablespoons of water to it, grasp it well and let the shredded meat absorb, so that the shredded meat will be very smooth and tender, and finally add 1 spoon of dry starch, half a spoon of oil to grasp well and set aside.

No matter what soup you cook, learn this trick, the clear soup can become milky white and fragrant when it is not watery, and it is super delicious.

Step 3: Add a little oil to the pan and add the garlic and shallots to burst the fragrance.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 4: This step is the trick of making soup, turn the heat to low, pour about 50 grams of flour into the pot, slowly stir-fry until the flour is slightly yellow, and stir-fry the strong noodle fragrance.

No matter what kind of soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 5: Add an appropriate amount of boiling water, bring to a boil over high heat, and put the processed shredded meat into the pot.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 6: After the water is boiled again, pour the chopped garlic into the pot and mix well.

No matter what soup you cook, learn this trick, and the clear soup can become milky white and fragrant with little water, which is super delicious.

Step 7: Then add an appropriate amount of salt, pepper and chicken essence, stir well, and then turn off the heat and remove from the pot.

1. Protein-rich animal raw materials are preferred, such as pork, chicken, mutton, fish, etc., which can make the soup delicious, but be sure to choose fresh and odorless raw materials. Blanching the soup with boiling water before boiling it will not only remove the blood, but also remove some of the fat, so as to avoid the soup being too greasy. If it is fish, it is best to fry both sides separately to let the fish shape and remove the fishy smell.

2. Choose fire-resistant vegetables for soup, such as yams, radish, kelp, lotus root, watercress, etc., which can add rich vitamins and dietary fiber to the soup. Do not stew vegetable ingredients for too long, no more than 1 hour at most, to avoid the loss of vitamin C and B vitamins.

3. The medicinal materials of the soup recipe can increase the tonic effect of the soup if some medicinal materials are added appropriately with the soup, but if there is no special symptomatic prescription, it is recommended to choose those medicinal materials that are homologous to medicine and food, and are more common.

4. The casserole with delicate texture is the first choice for making soup, using a metal soup pot to make soup, due to long-term heating, it is easy to affect the taste of the food, and the temperature rises slowly when the casserole is heated, which can make the food evenly heated, which is conducive to the mutual penetration of water molecules and food, and the nutrients of the food are easier to release slowly, and can preserve the original taste of the food, so that the soup is mellow.

5. It is very important to control the heat when making soup, after the fire is boiled, it must be turned to low heat and simmered slowly, which is conducive to the release of nutrients. If the soup is boiling all the time, the soup will easily become cloudy. Don't think that the longer you cook the soup, the more nutritious it is, because too long will easily destroy the amino acids in the food and will increase the purine.

Do not take more than 40 minutes in fish soup, and simmer for 1 hour in chicken broth and pork rib soup.

6. How much water to add when making soup is the key step to ensure the taste and nutrition of the soup, the ratio of raw materials to water is the best, at this time the nutrients in the soup are the highest, and the fragrance and taste are also the best. Another point to note is that cold water must be used to make the soup, because the hot water will cause the surface of the meat to be heated suddenly, and the outer layer of protein will quickly solidify, which is not conducive to the full dissolution of the inner layer of protein into the soup. And during the soup making process, be sure not to add water halfway, so as not to affect the texture and taste of the soup.

7. Drink the soup to pay attention to the original taste, it is not suitable to add too many seasonings, add a small amount of ginger and salt, and the salt must not be added early, it is easy to speed up the coagulation of protein, and it will make the soup dark, affecting the taste and appearance. When making the soup, you can add one or two sweet things such as red dates, candied dates or longan, which can make the soup more sweet and delicious.