The production of decanting soup, how to make decanting soup

Life tips, how to make decanting soup, help you decant wine quickly.

Put the green tea and water in the pot and boil, the more obvious the effect, the more tea you can add.

With the development trend of social and economic development, contemporary people are more and more fond of going out to socialize, most of them are eating and drinking, now people are saying a word on the table to talk about doing business quickly and successfully, although everyone is keen on this way, but there is also a very big harm, among which the most serious is drinking, if you go out to socialize, generally are drunk and drunk, drunk and drunk, in addition to the damage to the essence of the human body, will also get up the next day all kinds of complications will come out.

Preparation of decanting soup.

Drunk people are generally dizzy and headache the next day, no energy and appetite, which changes the direction of work and family, and now many people have just started to drink alcohol, before going to bed and in the morning will drink a little sobering soup to relieve some of the poor conditions in the human body caused by drunkenness.

Next, how to make a good decanting soup for hangover soup practice? Decanting soup is actually a kind of nourishing soup used for hangover, generally spicy or sweet and sour, most of them have the effect of relieving hangover and strengthening the spleen appetizing, improving appetite, etc., there are many decanting soups today, the following is a detailed introduction to one of the most suitable for everyone, the first raw materials and seasonings to be prepared are: 750 grams of fresh bighead carp chopped pepper fish head, 100 grams of water tofu, 25 grams of net hair bamboo shoots, 1 raw egg, 25 grams of pickles, 25 grams of oyster mushrooms; Green onion, ginger, rice wine, salt, chicken essence, light soy sauce, rice vinegar, wet tapioca starch, salad oil, chili oil, white pepper, lard, sauerkraut fish hot pot are appropriate; Get the raw materials right, and then it's the next step.

First of all, the pot is easy to boil in cold water, and the funds are invested in the clean chopped pepper fish head, half of the green onion, and half of the ginger are boiled for 10 minutes, and the chopped pepper fish head is removed while it is hot, and all the fish skulls are reserved; Then the pot is hot, add the lard, fry the boneless fish head meat in the pot for a while, then add rice wine, salt, sauerkraut fish hot pot, and ginger half and bake it over medium heat for 10 minutes, and then use a colander to pick up the pepper fish head meat and put it in the soup bowl; It is best to put the shredded tofu, mustard, bamboo shoots, and oyster mushrooms that have been cut in advance into the original soup and boil, add condiments, thicken them with wet starch, and then pour in the beaten egg liquid, then add chili oil, salad oil, rice vinegar, and push well, pour them into the soup bowl containing the fish head with chopped pepper, sprinkle with white pepper and half of the green onion (cut into the end).

Although the sobering soup is very good, drinking alcohol will lead to many not very good safety accidents, so that your own health status, your own relatives and the safety of others, it is recommended to avoid drinking as much as possible to promote good habits.

The hangover soup includes:1Milk decanting method:

Drunk people can drink some milk to coagulate the protein, protect the gastric mucosa, and reduce the absorption of alcohol. 2.Tofu hangover cure:

When you drink a lot of alcohol, add a tofu to make a snack to promote the rapid excretion of ethanol in the body. 3.Preserved egg decanting method:

When drunk, take 1-2 preserved eggs and dip them in vinegar to eat, you can decant the wine. 4.Egg sobering method:

When drunk, take 1-2 raw egg whites to protect the gastric mucosa and reduce the absorption of alcohol. 5.Diplo decanting method:

After getting drunk, take a few fresh pestles, peel them and eat them, which can be decanted. 6.Rice soup decanting method:

Drunk people can take thick rice soup to drink, rice soup contains polysaccharides and B vitamins, has the effect of detoxification and sobering, add sugar to drink, the effect is better. 7.Mung bean decanting method:

Take 50 grams of mung beans, 10 grams of licorice, add an appropriate amount of brown sugar to decoction, you can decant the wine, such as mung bean decoction, it also has a certain effect. 8.Tea decanting method:

After drunkenness, you can drink strong tea, the tannic acid in the tea can relieve acute alcoholism, caffeine, theophylline has a curative effect on respiratory depression and lethargy. 9.Salt hangover:

If you drink too much alcohol and feel uncomfortable in your chest and abdomen, you can add a little salt to boiled water. 10.Sugar water decanting method:

Take an appropriate amount of sugar and take it with boiling water, which has the effect of relieving hangover and awakening the brain. 11.Vinegar decanting:

Take 50 grams of rice vinegar or aged vinegar, add 25 grams of brown sugar, and drink 3 slices of ginger decoction to reduce the damage of alcohol to the human body.

Life tips, how to make decanting soup, help you decant wine quickly.

Just boil water with kudzu and drink it.

The home-cooked recipe for decanting soup:

Ingredients: tomatoes, garlic, bean sprouts, onions, green onions, white pepper.

Crush the garlic, cut the onion into strips, and cut the tomatoes into small pieces.

Put cold water into a pot and stew, boil for five minutes on high heat, turn to low heat, simmer for about fifteen minutes, and put white pepper in a bowl of water.

Put the white pepper in and turn to high heat to boil into a small bowl of water and add a little salt.

Add salt and turn off the heat. Only the soup remains.

Let it sit for a while. Filtered, produced.

Decanting soup recipe 2:

Boil the pot with clean water, put in half of the cleaned fish head and green onion (tied into knots) and half of the ginger (cut into slices) and boil for about 10 minutes, remove the fish head and remove all the fish skulls while hot (try to keep the fish intact as much as possible), and set aside.

Heat the pot on the heat, cook the lard, fry the boneless fish head meat in the pot for a while, then add cooking wine, refined salt, fresh soup, half of ginger (cut into minced pieces) and cook over medium heat for 10 minutes, then use a colander to remove the fish head meat and put it in the soup bowl.

Put the shredded tofu, mustard, winter bamboo shoots, and shiitake mushrooms into the original soup and bring to a boil, and add the seasoning.

After thickening with wet starch, then pour in the beaten egg liquid, then add red oil, sesame oil, balsamic vinegar, push well, pour into the soup bowl containing the fish head, sprinkle with pepper, half of the green onion (cut into minced pieces) and serve.

The key to production: When boiling the fish head, the fire should not be too large, and it should not be overcooked, otherwise it will be easy to crumble and incomplete when the bones are removed.

When removing the bones, you should be careful and serious, and the movements should be light.

When frying the fish head, the pan must be heated thoroughly and the pan should be boiled with oil, so that the fried fish head is not easy to stick to the pan.