How do I make bean sprout soup and miso soup?

Ingredients: 1 kg of pork ribs, half a kg of soybean sprouts. Method:

1. Cut the pork ribs into small pieces, boil in boiling water for 2 minutes, and remove them. The soybean sprouts are also scalded with boiling water; 2. After the water in the casserole is boiled, add the pork ribs and soybean sprouts, and boil over low heat for about 80 minutes. Add salt 10 minutes before turning off the heat.

Ingredients for Korean miso soup: 10 grams of dried kelp, 1 potato, 1 small piece of tofu, 2 white mushrooms, half a zucchini, 1 red pepper, 30 grams of bean sprouts. Seasoning:

Wash the rice water (after the rice is washed, then put the water and rub the rice by hand until the water turns white), 1 green onion, several cloves of garlic, Korean sweet and chili sauce, Korean sauce, chili powder. Method: 1. Cut potatoes and tofu into cubes, slice mushrooms, zucchini and red peppers, cut green onions, chop garlic, and soak kelp.

2. Pour the rice water into the pot, add the soybean sauce and sweet and spicy sauce, and stir well. 3. Add the kombu knot and cook for 10 minutes. 4. Add potatoes, mushrooms, and tofu in turn and cook for a few minutes.

5. Add bean sprouts, zucchini, and red pepper. 6. Add green onions, chopped garlic, add chili powder, stir well, and turn off the heat.

The ingredients and recipes for a delicious bean sprout soup are as follows:

Ingredients: appropriate amount of bean sprouts, appropriate amount of oyster mushroom, appropriate amount of tea tree mushroom, appropriate amount of winter melon.

Excipients: 1 shallot, a pinch of salt, appropriate amount of olive oil.

Method: 1. Remove the roots of the bean sprouts, cut the winter melon into thin slices, wash the mushrooms and tear them into small pieces, and cut the shallots into chopped green onions for later use.

2. Add an appropriate amount of purified water to a pot and bring to a boil, add double mushrooms, winter melon, and bean sprouts and boil for about 5 minutes.

3. Add salt, drop a few drops of olive oil and sprinkle in chopped shallots.

4. Bring to a boil and cook for another two minutes.

5. The delicious bean sprout soup is completed.

Here's how to make good bean sprout soup:Main ingredients: soybean sprouts, crab mushrooms, tomatoes, tofu, garlic.

Main tools: knives, pots, bowls.

1. Wash and drain the soybean sprouts and crab mushrooms, peel and slice the garlic.

2. Wash the tomatoes, cross them on the surface, blanch and peel them. Tomatoes and tofu are cut into small pieces.

3. Heat oil in a pot, add garlic slices and stir-fry, then add tomato pieces and stir-fry the juice.

4. Add crab mushrooms and stir-fry until soft, then pour in a bowl of water and boil.

5. Add tofu and soybean sprouts, add salt to taste.

6. After boiling again, continue to cook for 2 minutes.

Ingredients for bean sprout soup: Appropriate amount of soybean sprouts or mung bean sprouts.

Method: Add an appropriate amount of water to the pot, bring to a boil, put in the washed bean sprouts, and cook until the bean sprouts are ripe.

Features: Light, with the fragrance of buds, but do not add salt, drink light soup, eat bean sprouts, 3 times a day, take for several days.

Efficacy: Soybean sprouts and mung bean sprouts are young sprouts of soybeans and mung beans after being blistered. It is a cholesterol-free, low-fat, high-protein vegetable.

Its nutrition contains protein, fat, sugar, phospholipids, carotene, vitamin BL, vitamin B2, etc. Bean sprouts clear heat and detoxify, relieve heat and rejuvenate the heat.

Tomato and bean sprouts soup.

Ingredients: 1 tomato, 120 grams of soybean sprouts, 1 potato, 1 carrot, 240 grams of cabbage, 1 2 onions, 12 grams of astragalus, 12 grams of codonopsis, 6 grams of wolfberry.

Excipients: 2 tsp salt, 1 tsp pepper.

Method: 1. Add 8 bowls of water to boil the broth with astragalus, codonopsis and wolfberry, and when there are about 6 bowls left, remove the slag and leave the soup.

2. Wash and drain the soybean sprouts; Remove the onion and cut into cubes, peel and dice the carrots.

3. Wash and shred the cabbage, peel and dice the tomatoes and potatoes.

4. Add the ingredients to the soup stock and boil, boil slowly over low heat until the soup is thick, add salt to taste, and sprinkle with pepper.

Tips: The vegetables selected in the soup contain a variety of vitamins, folic acid, minerals, vegetable cellulose, protein, starch, etc., in addition to providing sufficient nutrients for the human body, balanced nutrition, and can regulate blood sugar, prevent hyperlipidemia, hypertension, arteriosclerosis and other diseases, and promote excretion, improve stagnation in the body, and have the effect of removing oil, thereby beautifying the skin, nourishing the skin, and delaying skin aging.

Efficacy: Regulate the stomach and intestines, promote excretion, remove fat, supplement vitamins, whiten the skin, and delay premature aging.

Get some bones and stew them, add bean sprouts and cook them to make it delicious.

How to make bean sprout soup How to make homemade bean sprout soup.

Method 1, making bean sprout soup is to prepare, 150 grams of soybean sprouts, a head of garlic, a green onion, edible salt and chili noodles and vegetable oil and an appropriate amount of Korean sauce, if there is no Korean sauce, you can also use soup powder or directly use chicken powder to adjust the soup, so that the taste of the bean sprout soup will be fresher.

2. Dig the garlic and peel it and crush it, peel the green onion and cut it into small pieces, rinse the bean sprouts with water, heat the oil in the wok, fry the green onion and garlic in the pot, then put the bean sprouts and fry for a while, add the appropriate amount of water, and then put in the appropriate amount of Korean sauce, then put in the salt and chili noodles, mix well and go directly out of the pot, sprinkle the cut green onion garnish after the pot, and you can serve it on the table.

How to make bean sprout soup How to make homemade bean sprout soup.

Method 21, when making bean sprout soup, you can also add an appropriate amount of Korean kimchi, he needs to be 100 soybean sprouts, or 100 grams of kimchi, 50 grams of enoki mushrooms, give birth to garlic and sesame oil, as well as green onions or edible salt, prepare some of each, and finally prepare an appropriate amount of broth.

2. Wash the prepared soybean sprouts and remove the water, then rinse the Korean kimchi with water and cut it into pieces for later use. Put the prepared stock in the soup pot, and then put the processed bean sprouts, kimchi, and enoki mushrooms into the soup.

3. Heat the soup pot and boil, then cook over medium heat for 15 minutes, then you can smell the rich fresh fragrance, then add a small amount of edible salt and light soy sauce to taste, and finally put in the chopped green onion and garlic, pour an appropriate amount of sesame oil to enhance the flavor, and directly out of the pot after it is done is a delicious bean sprout soup.

These two things alone should be cooked to make them taste good. You have to have very, very good ginger.

Generally, with turmeric, the best, the flavor is strong, but also because of the thick can be synthesized, tofu, bean sprouts flavor.

Convert the tofu into cubes, boil the water, add salt, cook for a while, remove the cold water and pour it over. (The main thing is to keep the shape of the tofu not scattered).

Ginger shredded, sliced, arbitrary, the amount can be larger, one or two is not too much.

Boil cold water, put ginger, put diced tofu, boil for one minute, turn to medium heat, simmer for three minutes (fully cook the flavor of tofu), add salt, monosodium glutamate or chicken essence (optionally put oil or not), put in mung bean sprouts, cook for half a minute, remove from the pot, sprinkle green onions, you can. Because, mung bean sprouts are not resistant to cooking, if you cook mung bean sprouts at the beginning, it will still be a vegetable, can you eat it?

Don't dare to eat meat? Teach you a bean sprout soup, the taste is refreshing, the raw materials are simple, delicious and warm the stomach.

Ingredients. Mung bean sprouts.

350g excipients.

Tender tofu. 350g

Lentinula edodes. 1 flower.

Shredded green onions. Amount.

Miso. 2 scoops.

Paprika. Half a scoop. Sesame oil. 3g

Vinegar. Amount. Water. 500ml

Steps. 1.Mung bean sprouts 350g, I think the smell is lighter than soybean sprouts, so I don't use soybean sprouts.

2.Put it in the pot, because it is a packaged food, it is not washed.

3.350g of soft tofu

4.Put it in a pot

5.A shiitake mushroom, slice it, and use it to enhance the umami!

6.Put it in a pot

7.Shred the green onions.

8.Put it in a pot

9.Korean-style missh, if not, you can substitute it with bean paste.

10.However, the Korean sauce has a slightly less salt content, which suits my taste.

11.Put two spoonfuls

12.1/2 tablespoon of fine paprika (millet pepper).

13.Put it in a pot

14.Sesame oil is suitable for bush leakage

15.Vinegar to taste, too

16.I put 400ml of water first, I think it's a bit less, and I added another 100ml to the swimming belt, so it's 500ml in total

17.Cook over medium heat for 15-20 minutes.

18.The steaming mung bean sprouts and tofu miso soup is out of the pot! o( ohaha tips. 1.It was made for two people, but because I didn't put salty seasonings such as salt and soy sauce, I ate it by myself.

2.A simple vegetable soup can be made with a rice cooker, and the water can be more or less according to personal preference.

Preparation of bean sprouts soup.

1.Remove the bean sprouts.

2.Put oil in a pot, pour in ginger slices, chopped green onions, and heat until fragrant.

3.Pour in the soybean sprouts and stir-fry evenly.

4.Add light soy sauce, salt, water, bring to a boil over high heat, turn to medium heat and simmer for 5 minutes.

Bean sprout soup is usually good as long as it is just the right amount of salt, but it is even better if you add chicken broth or stock to enhance the flavor.

How do you make bean sprout soup? If you want to make bean sprout soup delicious, you can just make it with lean meat, which is very delicious.