What dishes need to be mixed with thick white soup?

You can put starch to thicken.

Starch, also known as "starch", is a white odorless powder, mainly extracted from starchy substances such as corn and sweet potato. It can be eaten directly, can also be used for winemaking, and is also a cooking aid often used in and out of banquets, and has irreplaceable effects in cooking.

Thickening with starch has the following main effects:

1 Increase the consistency of the soup.

2 When the sauce is hooked into the dish, the sauce will tightly wrap the raw materials, thus preventing the overflow of moisture inside the raw materials, which not only maintains the flavor characteristics of the dishes, but also makes the dishes full and not easy to break.

3. After thickening, due to the gelatinization of starch, it has a transparent colloidal luster, which can reflect the color of the dish and seasoning more vividly, and make the color of the dish more bright and beautiful.

4. After the dish is thickened, the soup can become thicker, which can slow down the heat dissipation inside the raw materials, make the dish have heat preservation, prolong the cooling time of the dish, and help diners eat hot dishes.

Like some fish soup stewed with a little cabbage, it is particularly delicious, it is better to add some tofu in it, it will be even more delicious, you can eat a little more.

I think that any dish should be able to make white soup, and it should be able to make the flavor more flavorful.

When the soup thickens, add the fried peanuts and stir-fry them. Characteristic lion head Ingredients: 300g of meat puree, half a Huaishan root, 6 eggs (5 cooked and 1 raw).

Seasoning: 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon salt, 1 tablespoon oyster sauce, a pinch of ground black pepper, Sichuan pepper oil.

Ingredients: 2 eggs.

1 baby cabbage.

Corn oil to taste.

Salt 4 grams. 3 grams of chopped green onions.

Boiling water We are three people eating today, I added about 900 ml of boiling water** nutritious cabbage soup practice.

Heaven rewards diligent release.

Wash the cabbage and cut into shreds.

Heaven rewards diligent release.

Place the eggs in a bowl and beat.

Pour oil into a casserole, heat the oil and add chopped green onions.

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Heaven rewards diligent release.

Heat the beaten eggs and scramble them to a slight amber color.

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After boiling the soup over high heat until the soup is milky white, add the cabbage and the cabbage to collapse slightly, add salt and cook until the cabbage is cooked and out of the pot.

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Turn off the heat, have you learned?

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Tip: Always use boiling water.

Ingredients: Chinese cabbage, fresh shiitake mushrooms, seafood mushrooms, eggs.

Original seasoning: cooking oil, pepper, white vinegar, sugar.

1. Prepare a Chinese cabbage, cut off the head and put each leaf separately into a pot. Prepare fresh shiitake mushrooms (50 g) and remove the head. Prepare seafood mushrooms (100g) and cut them into a bowl before washing.

2. Add an appropriate amount of water to the basin to clean all the raw materials, and then tear the raw materials into small pieces by hand for later use.

3. Auxiliary materials: Beat eggs (4) into the basin, add edible salt (grams), pepper (a little), white vinegar (a few drops), and finally stir the eggs in one direction (the egg liquid must be stirred until it foams).

4. First of all, we heat the pot, then add an appropriate amount of oil to slide the pan, and pour out the hot oil after sliding the pan. Then add an appropriate amount of base oil (about 40 grams) and heat the oil to 5 hot.

5. After the oil temperature is 5%, put the prepared egg mixture into the pot, and then turn on low heat to fry both sides of the eggs for 1 minute. Halfway through, flip over and fry the other side.

6. After frying the eggs until golden brown, add the boiling water prepared in advance, then turn on high heat and bring to a boil, skim off the foam after the high heat is less, then add the prepared raw materials to the pot, boil the soup again and then turn to low heat and boil for 10 minutes.

7. Boil the cabbage soup thickly and white, and then start seasoning: add edible salt (2 grams), sugar (a little) and finally add pepper (a little) to adjust the taste.

8. A very nutritious cabbage and mushroom soup is made.

The weather is getting colder, so it's better to put down your favorite iced drinks and drinks in the summer and drink more hot soup, which most people don't like. First of all, there is a problem with boiling chicken broth and pasta soup, which is rather greasy to drink. If you want the soup to be thicker, don't add too much water.

The ratio of water and vegetables is too unbalanced. It's impossible for this soup to stay fresh. Adding the right amount of water is the basis for thickening the soup, and some people are very eager to make a deep soup.

They sprinkle flour directly into the soup. Although the soup becomes very white and thick, this kale curd soup is moderately salty and fresh. It can be said that it not only avoids the cooked cabbage curd too lightly, but also retains the healthy nature of the cabbage curd soup, and the fish balls, shrimp balls can be added or subtracted according to personal preference or other types (mushrooms are also a good fresh ingredient), sea rice.

Add some vegetable oil to the pan. Once the oil is boiling, sauté the fried green onions and garlic until fragrant. Fill the bok choy with lime, finely chop and shake the fries a few times.

The whole frying process was smooth. When the kale is wilting a little, add water and cook slowly. When water is boiled, it is no longer water.

It is white milk soup and tofu beans, the cabbage is washed and torn into small pieces (the stems and leaves are separated, and the ripening time is different after being put in the pot), ginger, garlic slices, onions, cabbage contains a lot of raw fiber, which can help digestion and prevent feces from drying out, it is rich in protein, fat, vitamins, calcium, phosphorus, iron and other minerals. Regular consumption can improve the body's immunity, help** and stay healthy.

First, prepare a piece of cabbage, a piece of tofu, a little onion, ginger, soy sauce, sugar, refined salt, monosodium glutamate, and vegetable oil. Then wash the cabbage and cut it into pieces, cut the tofu into pieces, heat the oil in the pot, put the cabbage into the pot and fry it until it is cooked to shreds, about two taels of pork, and an appropriate amount of flour. Soak in cold water for three hours (do not boil water or use hot water, although this one soaks quickly, it does not taste good) wash a slice of parsley and cut into foam.

Chop the frothy garlic and put it away! 2: Heat the pot, add some cooking oil, cabbage and tofu soup, this dish is very earthy, many people like to eat, and it is very simple, the key is how to make it delicious.

Yes. Ham and cabbage soup, raw materials: 200 grams of Chinese cabbage heart, 50 grams of cooked chicken and cooked ham, shredded ginger, salt, pepper, monosodium glutamate, chicken broth, cooking oil, chicken fat.

Method: 1. Cut the Chinese cabbage heart into sections, put it in a pot of boiling water, and remove it. 2. Cut the cooked chicken into thin slices.

3. Cut the ham into thin slices. 4. Heat the wok on the heat, add an appropriate amount of base oil, 5. Add the cabbage heart, ham slices, and chicken slices and stir-fry slightly, and put them into the rice cooker. 6. Add chicken broth, shredded ginger, pepper, salt and monosodium glutamate to the rice cooker, boil over a strong fire until the raw materials are flavorful, pour chicken fat and pour it into the soup bowl.

Of course, cabbage can be used to make soup, and we generally use cabbage and tofu to make soup, and it is very delicious to add some salt to taste.

Of course, cabbage can be boiled in soup, and some shiitake mushrooms and corn are added, which is very delicious.

250 grams of bok choy, 750 grams of boiling water.

Method. 1 Wash the cabbage and cut the ginger into slices.

2 Then put the aluminum pot on the fire, mix in the boiling water, bring to a boil and add the ginger slices and cabbage. After the cabbage is cooked, add refined salt, flavored hand macro essence, and sesame oil to the pot.

3. Add chopped green onions.

The characteristics of the dishes are compiled into a sedan book.

Small cabbage to make soup, its color is green and attractive, its quality is soft and delicate, the soup taste is salty, fresh and fragrant, good quality and low price, easy to make, belongs to family fast food.

Nutritive value. I often drink cabbage soup, and I don't need to prescribe medicine." These two vegetables are taken in the early stages of a cold and work well.

Method: Use 250 grams of cabbage heart, add water to fry and then add 10-20 grams of brown sugar, eat vegetables and drink soup. In fact, whether it is boiled in soup, eaten raw or stir-fried, it can enhance the body's immune function, help digestion, appetize and strengthen the spleen, and smooth the qi and dissolve phlegm.

Even expectant mothers who are afraid of taking medicine can eat it with confidence, which can be said to be suitable for all ages.

Ingredients: dried scallops, cabbage heart.

Excipients: ham, sea rice.

Seasoning: salt, cooking wine, green onion, ginger, white pepper, broth, edible oil, scallops and cabbage to make soup.

1 Wash and cut the cabbage heart into slices, wash the green onion and ginger and cut them into segments and slices respectively;

2 Sit in the pot and pour the oil, when the oil is six or seven hot, add the green onion and ginger slices to fry the fragrance, pour in the scallops, ham, sea rice, add a little cooking wine and stir-fry, add the stock, salt and pepper, pour it into the clay pot and add the cabbage heart to cook for 30 minutes.

Trick features.

It is rich in flavor and nutrition.

1.Slice the meat, cabbage, and potatoes separately.

2.Pour an appropriate amount of oil into the pan, fry the potato slices on both sides and set aside.

3.Start frying the meat slices with the oil in the pan, add the meat slices and stir-fry a few times, then add chopped green onions and peppercorns.

4.Then put the cabbage slices in and stir-fry. Add salt to taste. Add a pinch of water.

5.Put the fried potato slices in before they come out of the pan. Add a small amount of chicken bouillon. It will be ready to come out of the pan after five minutes.

Is the ingredient used in cabbage soup relatively simple, because it is static? Then use cabbage, well, add water and put a little pepper before the last one is cooked. Then if you think it's more cheesy, you can put a little bit of it.

Play right, pearl jade white, or put some tofu, pearl jade, white jade soup is very good, very delicious. Something is hot. The most beautiful person is to go.

This ingredient of the whole people's health, then. The best thing to eat is this original taste that comes from nature, so. In fact, my freshest and most authentic primordial primordial fate is very good.

If you look to me again, you still are. Relatively strong, with good food and good food. Something unflavored.

Potato and cabbage soup.

Ingredients: two potatoes, a plate of shredded cabbage leaves, and a section of green onions.

Method 1: Peel the potatoes, cut them into potato strips the thickness of a little thumb, rinse and drain them for later use;

2. Take the cabbage head, tear it into slices, and cut the green onion into shreds for later use;

3. Remove the oil from the pan, after the oil is hot, add the shredded green onion and stir-fry over low heat until it is slightly yellow, and pick out the dried green onion;

4. Add the potato strips and stir-fry over medium heat until the potatoes change color and become soft;

5. Add unused hot water, bring to a boil over high heat, turn to low heat and simmer until the soup is thick;

6. Add the cabbage leaves and continue to simmer until the cabbage and potatoes are soft and rotten;

7. Add an appropriate amount of salt and monosodium glutamate, and remove from the pot.

Tip 1: Take the head of the cabbage, which tastes fresh and sweet;

2. Wash off the starch on the surface of the cut potatoes, so that the frying process is not easy to stick to the pan;

3. Simmer the green onion fully over low heat, but do not paste it;

4. After the potatoes are put into the pot, do not add water immediately, fully stir-fry the potatoes in scallion oil to bring out the fragrance, and then add hot water, the taste of the soup is fresher and stronger;

5. Put the cabbage into the pot, after boiling, do not turn off the heat immediately, simmer for another three or five minutes on low heat, so that the fresh and sweet taste of the cabbage can be fully integrated into the soup;

6. When starting from the pot, you can sprinkle a little chopped green onion or coriander according to personal preference;

7. This vegetarian soup highlights the pure and delicious taste of cabbage and potatoes, and I personally feel that in addition to salt and monosodium glutamate, there is really no need to add any other seasonings.

Shrimp and cabbage soup.

Ingredients: 300 grams of cabbage, 50 grams of shrimp, peanut oil, clear soup, shredded ginger, green onions, refined salt, monosodium glutamate, and cooking wine.

Method 1: Wash the cabbage, cut it into long thin strips and set aside.

2. Heat oil in a wok, add shrimp, green onions, and shredded ginger to stir-fry until fragrant, and add cabbage to stir-fry until soft.

3. Put the soup pot on the fire, add clear soup to boil, pour the shrimp and fried soft cabbage into the soup pot and cook, add refined salt, cooking wine, and monosodium glutamate to taste.

Efficacy: Cabbage has a good effect on promoting the recovery of hematopoietic function, preventing arteriosclerosis, preventing the conversion of sugars into fat, and preventing serum cholesterol deposition.

Meatball cabbage soup.

Ingredients: 500 grams of ground pork, 300 grams of Chinese cabbage leaves, salt, white pepper, 10 grams of ginger, 1 tablespoon corn starch, 1 egg, 1 green onion.

Method 1Chop the ginger into a puree, then mix it with the pork, add cornstarch, eggs, 1 2 teaspoons of salt and a pinch of pepper, add a little cold water, and stir together until the meat can be pulled, so that the meatballs will be tender and elastic.

2.Boil water, boil the water, boil the meatballs with a spoon or squeeze the meatballs by hand. Remove the meatballs when they float so they don't cook too old.

3.Put the cabbage in water and boil, add a little salt and pepper to taste, after the cabbage boils for 2 minutes, add the meatballs and cook for about 1 minute, sprinkle with some chopped green onions. (You can also add some sesame oil).