Find an appetizing soup recipe with simple ingredients and easy to make

In summer, you have no appetite because the internal fire is too heavy, you can burn some winter melon enoki mushroom soup, shepherd's cabbage tofu soup, loofah oyster mushroom soup, jade white jade soup and other light soup, drink a bowl before meals to promote appetite. These ingredients are very simple, if you are afraid that the taste is too monotonous, you can also put a piece of thick soup treasure as a soup base, so that it is delicious and appetizing

And the method is very simple, such as winter melon enoki mushroom soup, as long as the winter melon is cut into slices, the enoki mushrooms are washed and removed, after boiling water in the pot, add winter melon and enoki mushrooms, and then add chicken-flavored soup treasure, and cook together for 15 minutes!

Tomato egg drop soup, cut the tomatoes into boiling water, cook for a while, pour in the beaten egg mixture, and then season the pot

Make sauerkraut meat fillet soup to eat, sour, appetizing.

Don't forget to drizzle some sesame oil on the pan for better taste.

Radish and mutton soup: 750 grams of lamb belly, 500 grams of white radish, coriander, salt, chicken essence, cooking wine, green onion, ginger, pepper to taste. Wash the lamb and cut it into thick strips, and wash the white radish and cut it into shreds.

Sit in the pot and light the fire and pour in the bottom oil, put in the ginger slices and stir-fry the fragrance, then pour in boiling water, add salt, chicken essence, cooking wine, pepper to taste, after the water boils, first put in the mutton to cook, then put in the white radish, turn to low heat and cook until the radish is broken, sprinkle with shredded green onions and coriander leaves to get out of the pot.

Appetizer soup recipe 1: Ingredients: fish, spicy cabbage, tofu, mung bean sprouts, green chili, minced ginger, minced garlic, salt, light soy sauce, oil, chicken essence, water.

Recipe method: 1. Choose dried mentai fish for fish, tear off the skin of the fish, remove the bones and head of the fish, and tear the fish into small strips. 2. Soak the torn fish in warm water until soft.

3. Pour oil into the pot, add minced ginger, minced garlic and spicy cabbage and stir-fry until fragrant, pour a large bowl of water into the pot, and put the fish head into the pot to cook. 4. After boiling the water in the pot, pour in the tofu and cook it together, cook for two or three minutes, add the bean sprouts, soaked fish and green pepper rings, and this spicy cabbage mentai fish soup is ready. This dish tastes a little spicy cabbage, fresh and fragrant, and its fish bones and skin are edible, fried in oil, sprinkled with pepper and salt, and it tastes crispy and delicious.

Ingredients: Fish, spicy cabbage, tofu, mung bean sprouts, green chili, minced ginger, minced garlic, salt, light soy sauce, oil, chicken essence, water. Recipe Preparation:

1. Choose the dried fish meat, tear off the skin of the fish, remove the bones and head of the fish in the album wheel, and tear the fish meat into small strips. 2. Soak the torn fish in warm water until soft. 3. Pour oil into the pot, add minced ginger, minced garlic and spicy cabbage and stir-fry until fragrant, pour a large bowl of water into the pot, and put the fish head into the pot to cook.

4. After boiling the water in the pot, pour in the tofu and cook it together, cook for two or three minutes, add the bean sprouts, soaked fish and green pepper rings, and this spicy cabbage mentai fish soup is ready. This dish tastes a little spicy cabbage, fresh and fragrant, and its fish bones and skin are edible, fried in oil, sprinkled with pepper and salt, and it tastes crispy and delicious.

Appetizer soup recipe 2: Ingredients: wakame, tomato, enoki mushroom, tofu skin, egg, white pepper, salt, dark soy sauce, light soy sauce, aged vinegar, oil, minced garlic.

How to clear the cheat recipe: 1. Cut the enoki mushroom into small pieces. Skirt bury the cabbage and soak it in water.

Cut the tomatoes into small pieces. Cut the tofu skin into thin strips. 2. Put the eggs in a bowl, add a little salt, and beat them with chopsticks for later use.

3. Pour a little oil into the pot, add minced garlic and tomatoes and stir-fry. Stir-fry until the tomatoes are sandy, pour in light soy sauce and old bend to tease the color. 4. Pour water into the pot, add salt to taste, put the chopped enoki mushrooms, shredded tofu, and soaked wakame into the pot together, pour a little water starch into the pot after boiling, pour the beaten egg liquid into the pot, stir lightly and you can get out of the pot.

This appetizer soup is delicious, with a sour and spicy taste, and it makes people appetite after drinking this soup.

Ask what herbs have the effect of nourishing yin.

Hello! A small amount of yin-nourishing herbs can be placed in the appetizing soup, such as: wolfberry, lily, asparagus, etc., all of which have the effect of nourishing yin.

The lotus seed pork belly pot is very nourishing to the stomach, and the dried lotus seeds are good for soothing the heart and nerves, tonifying the kidney and strengthening the spleen; The fresh lotus seeds have a good effect on clearing the heart, lowering blood pressure, and nourishing the spirit. Now the two are combined, complementing each other and tasting better. Pork belly is also the stomach of pigs, and traditional Chinese medicine believes that it is warm and sweet, has the effect of replenishing weakness and strengthening the spleen and stomach.

Ingredients] 150 grams of fresh lotus seeds, 100 grams of dried lotus seeds, 500 grams of pork belly, 3 slices of ginger, 1 4 tangerine peels.

Cooking] wash the soup stock, soak the dried and fresh lotus seeds slightly, and remove the core or not remove the core (the taste is better when the core is removed); Wash the pork belly, put the whole into a clay pot with ginger, add 2500ml of water (about 10 bowls), boil for about an hour and a half, and add salt. This amount can be used for 3-4 people, and the pork belly can be scooped up and cut into pieces, mixed with soy sauce for accompaniment.

1. Cut the meat into shreds and swim together, add cooking wine and starch and mix well. 2. Cut the tomato into small pieces, grind and shred the mustard, and tear a mushroom into small strips. 3. Heat the pan with cold oil, pour out the juice in the shredded meat, will.

That is a veritable sour eggplant spicy empty Nadan soup, delicious and stomach-disturbing.

Dinner has not yet been digested, and the supper before hunger is about to open for the grandson.

How to make appetizing hot and sour soup? Remove the roots of the golden mushrooms, shred the fungus tofu and ham, prepare vinegar light soy sauce, salt, sugar, pepper, starch water, add the ingredients, and pour in the soup and egg mixture.

It's a veritable hot and sour soup, delicious and appetizing.

Dinner hasn't been digested yet, and supper is about to begin.

Delicious and appetizing hot and sour soup.

The main ingredients of hot and sour soup are tofu, lean meat, black jujube fungus, eggs, tomatoes, and mustard.

Auxiliary materials include vegetable oil, cooking wine, corn flour, pepper, green onion, ginger, salt, sugar, light soy sauce, bean paste, vinegar.

First of all, wash the lean meat (not too much rock closed, a small piece is enough to straighten out), cut into thin strips, add a little cooking wine, salt, corn flour and stir for later use.

Peel the tomatoes and remove the seeds, cut into shreds and set aside. Note: Blanch the skin in hot water for about a minute before peeling.

Then wash the black fungus, green onions, ginger, and mustard and cut them into shreds for later use.

Tofu is also shredded.

Beat an egg and stir well in a bowl.

Pour an appropriate amount of light soy sauce, sugar, pepper, and vinegar (Zhenjiang balsamic vinegar is the best vinegar for vinegar), and mix it into juice in a bowl for later use.

Mix the corn flour into gouache, not too thick.

Heat the pot and add vegetable oil, add a little bean paste to the hot oil, and stir-fry until the flavor is fragrant and red. Add the shredded meat and stir-fry until the meat changes color and put it in a bowl.

Add an appropriate amount of water to the pot, add shredded ginger and black fungus in turn, and then add shredded mustard, shredded tofu, sauce and fried shredded meat after the water boils.

When it comes to a boil again, add the shredded tomatoes and pour in the gouache that is well mixed. Stir while pouring to prevent the soup from thickening unevenly.

Finally, add the beaten eggs and sprinkle with shredded green onions.

In this way, a delicious pot of delicious sour and hot soup with appetizing sour and spicy flavor is made.

Tomato soup is the best! Ingredients: Fresh tomato accessories:

Onions, carrots, celery Seasoning: salt, pepper, sweet paste, tomato paste, bay leaves, sesame oil, clear soup, oil 1, fresh tomatoes, cut and remove seeds, carrots, onions peeled and sliced, celery leaves, wash and cut into sections; 2. Sit in a frying pan and put in oil, pour in carrots, onions, celery and fry until it changes color, add tomato sauce and stir-fry stupid branches, put in tomatoes and clear soup and boil over high heat, add salt, pepper, bay leaves, sweet noodle sauce and stir well, turn to low heat and cook for 2-3 hours. Hint:

When making this soup, the tomato sauce must be fried thoroughly, and the boiling time of the soup must be appropriately extended, so that the nutrition and color of the tomato sauce can be mostly dissolved in the fat and in the soup. The soup should maintain a certain amount of oil, but not too much; Do not put milk or whipped cream when making this soup, because tomato is an acidic plant, mixed together will die white, affecting the quality, if the eater needs, it can be served separately, by the eater himself.

Tomato and egg soup, cucumber egg soup, seaweed egg soup.

Radish shredded perch soup is a fat-reducing ** soup, radish has the effect of strengthening the spleen and stomach, dissolving phlegm and relieving cough, and can replenish qi and blood, warm the spleen and stomach of the perch stewed into soup, it is very suitable for everyone to drink in autumn and winter, no lead liquid can only dissolve phlegm and relieve cough, appetizing and eliminating fat**, but also improve human immunity and prevent colds.

Ingredients. Ingredients: Fresh sea bass (1 piece, about 500 grams), white radish (1 simple jiji and 2 pieces), green onion (1 root), ginger (3 slices).

Seasoning: Oil (3 tablespoons), concentrated chicken juice (2 tablespoons), cooking wine (1 tablespoon), salt (1 2 tablespoons).

1 Remove the scales, gills and internal organs of the perch, wash and wipe the water dry, and make three diagonal cuts on both sides of the fish.

2 Peel and wash the radish and cut into thin strips; Remove the head and tail of the green onion and cut it into segments, peel and slice the ginger.

3 Heat 3 tablespoons of oil in a pan, stir-fry ginger slices until fragrant, add the sea bass and fry until golden brown on both sides, set aside.

4 Pour 3 bowls of water into the pot, pour in the shredded radish and the sea bass and bring to a boil, reduce the heat to low heat and simmer for 30 minutes until the soup is milky white.

5 Sprinkle in the green onions, add 2 tablespoons concentrated chicken juice, 1 tablespoon cooking wine and 1 2 tablespoons salt, a little sesame oil and pepper, stir well to taste, and then remove from the pan. (A small piece of chicken breast and half a pork rib can be added without chicken broth).

There is radish and mutton soup in the stomach soup, first clean the mutton, then cut it into slices, wash the radish and cut it into hob pieces, then pour some cooking wine into the water, add ginger and green onions, put the mutton down and cook it for 2 3 minutes and then take it out, then add an appropriate amount of water, add some large ingredients of cumin and pepper in the casserole, boil again, pour in the mutton, boil over high heat, and then change to low heat until it is soft and rotten, add white radish to cook, add some salt, pepper to taste and eat.

Drink some cinnamon jujube yam soup can also nourish the stomach, soak the red jujube in the water first, then wash it, put it in the pot, remove the skin and cut it into pieces after the yam is cleaned with the file, put it into the pot together, add the appropriate amount of water to cook slowly, and then add the longan to cook it after cooking, you can turn off the fire, add the appropriate amount of sugar to taste better.

You can also drink peanut pig's feet soup, first put the pig's feet in the pot of clean water and blanch, you can wash it more cleanly, and then put the ginger, pepper, and star anise into the electric pressure cooker, add peanuts and pig's trotters, add an appropriate amount of water, press the button when the power is on, and you can serve it out to drink after it is boiled and automatically decompressed.

You can also drink fragrant crucian carp soup, remove all the gills and internal organs of crucian carp, rinse it, wipe it dry, add an appropriate amount of oil to the pot, add star anise, pepper stir-fry, about two minutes or so The fragrance can come out, take out these materials and throw them away, put the crucian carp in the oil pan and fry for about 4 minutes, wait until all sides are fried, put it into the casserole and then add an appropriate amount of boiling water, add a few slices of ginger and slowly boil the oak, and then cook for about 6 minutes, change to low heat and cook for half an hour to drink.

Use chestnuts to make soup to nourish your stomach and teach you a delicious stomach soup

1. Preparation. 1.Ingredients.

Fresh ribs, fresh carrots,ChestnutAppropriate amount, yam cleaned of a stick, ginger, shallots.

2.Accessories. Iodized salt.

3. Steps. Step 1: Main material processing.

a.Wash the fresh pork ribs and chop them into cubes, boil boiling water, and pass the blood water for about 30 seconds;

b.Wash fresh carrots and cut into cubes; Peel the chestnuts and wash them and set aside.

c.After washing the yam, cut it into cubes (in order not to affect the taste, it is recommended to be cylindrical and blocky);

d.Wash and slice the ginger and cut the shallots into thin sections.

Step 2: Simmer on high pressure and in a sakura loose pot.

a.Put in the pork ribs after processing, add cooking water, ginger slices, and simmer in a pressure cooker for 20 minutes;

b.Add carrots, chestnuts and yam cubes and simmer in a pressure cooker for 20 minutes;

c.Add iodized salt and shallots, stir well and remove from the pan.

3. Summary. 1.Precautions.

The selection of materials must be fresh to avoid affecting the taste;

The pork ribs must be bloody, which has the effect of removing the smell and improving the freshness.

Chop the pork ribs must be clean and neat, reduce the small fragments of the bones, and avoid getting stuck in the teeth when eating.

Carrots have high nutritional value, which is rich in nutrients such as anthocyanins, carotene, fatty oils, volatile oils and vitamins. Carrots can be used to alleviate the uncomfortable symptoms of indigestion, night blindness, stomach pain and other diseases in children, effectively enhance human immunity, effectively remove intestinal free radicals, and thus play a role in detoxification. Traditional Chinese medicine believes that carrots are sweet, pungent and flat, belonging to the spleen meridian, liver meridian and lung meridian, and have the functions of strengthening the spleen and stomach, nourishing the liver and brightening the eyes, clearing heat and detoxifying, dissolving phlegm and relieving cough.

The function of yam chestnut and carrot pork rib soup is to strengthen the spleen and appetize, help digestion, carrots are rich in vitamins and trace elements, supplement vitamins A and E, have the effect of clear purpose, the three together can supplement protein and facilitate fat absorption, increase the body's immunity, promote blood circulation, enhance the body's metabolism, replenish water and increase the body's caloric effect.