What are the main ingredients of the simmering soup, and what are the practices and ingredients of t

The crockpot simmering soup is generally pure salt, monosodium glutamate, pepper, cooking wine, ginger and green onion with raw materials, and pure water is simmered for a long time. The most important thing is to select fine materials, process carefully, and heat properly. After the raw materials are generally washed with water, they are put into the crockpot and hung on slow fire for half a day.

Watch the fire more, carefully distribute the water, and it is beautiful when the fire is enough.

Ingredients for making grits soup: chicken, eggs, wheat kernels, sesame oil, salt, thirteen spices, monosodium glutamate, vinegar, coriander, pepper, green onion, ginger.

Steps. 1. Prepare chicken, green onions, and ginger. See image below

Steps. 2. Fill the rice cooker with water, put in the chicken after the water boils, cover the pot and simmer for 20 minutes. See image below

Steps. 3. Then put the chopped ginger into the pot, add the lid and continue to simmer for 20 minutes. See image below

Steps. 4. Then add the wheat kernels and continue to cook, it takes about 30 minutes to cook until the wheat kernels bloom. See image below

Steps. 5. Add the chopped chives and continue to cook for about 10 minutes. See image below

Steps. 6. Beat the eggs into a bowl and beat the egg mixture with chopsticks. See image below

Steps. 7. Use a spoon to scoop a spoonful of boiling chicken broth. See image below

Steps. 8. Quickly pour into the egg bowl. See image below

Steps. 9. Scoop another spoonful into a bowl and the eggs have been scalded in the boiling chicken broth by this time. See image below

Steps. 10. Then add salt, thirteen spices, monosodium glutamate and pepper. See the diagram below: Steps. Ten.

1. Pour in sesame oil again. See the diagram below: Steps. Ten.

2. Then sprinkle the chopped coriander into a bowl, and finally add vinegar. See image below

Tips:The chicken broth used to make the eggs must be boiling, otherwise the eggs will be undercooked. If there are undercooked egg flakes on top of the egg soup at one time, stir it with chopsticks, and then add other seasonings according to your preference.

Ingredients: Wheat rice, eggs, sweet foam or hula soup powder bought in the supermarket, concentrated chicken broth base (or chicken essence), pepper, Sichuan pepper powder, ginger powder Method: 1

Soak the wheat in water overnight to make it easy to soften and rot. 2.Put water in the pot, concentrate the chicken broth base, bring to a boil and add the wheat to boil.

Liquid chicken broth can also be used, which will have a stronger flavor. 3.When the wheat is soft but not rotten, add ginger powder, Sichuan pepper powder, pepper powder, and a little salt to the sweet foam soup (Note:

There is already salt in the soup), mix it with cold water, stir well, pour it into a pot and boil. 4.Crack an egg into a bowl, stir well and pour in the boiling soup.

At this time, a fragrant and attractive egg grits soup is completed, accompanied by fried dough sticks, baked cakes, xiao long bao, etc., which is indeed a very good breakfast.

The ingredients used in the stew are:

1. Goji berries. In fact, wolfberry is a very nourishing ingredient, it can clear the fire and brighten the eyes, replenish qi and blood. Therefore, if this very good ingredient is used to make soup, it will make the soup more nutritious, taste better, and have twice the effect on the conditioning and nourishment of the body.

2. American ginseng.

American ginseng is one of the ginseng with a very good tonic effect, which can nourish yin and yang, and nourish qi and kidneys. Putting American ginseng in the soup we usually make will make the whole soup taste like ginseng, improve the taste a lot, and also improve the nutrition of the soup a lot, which is a very good nourishing ingredient.

3. Soybeans. Soybeans are rich in protein and lecithin, making them a nutritious legume food. Many people think that soybeans are inconspicuous, but they are a great choice if you put soybeans in the soup.

Fourth, red dates. Jujube is rich in iron, which has the effect of replenishing qi and blood. Therefore, we can add a few red dates when making soup appropriately, which can not only make the soup more nutritious, but also the aroma of red dates can also enhance the taste of the soup, making the soup more delicious and smelling fragrant.

Things to note when making soup

1. Don't cook the soup for too long.

Experts warn that prolonged heating can destroy the vitamins in claypot dishes; After heating for 1 hour, the ideal nutrient peak can be obtained, and the ratio of energy consumption and nutritional value is better.

2. Add tomatoes to the beef broth.

When cooking beef broth, add one or two tomatoes to increase the lycopene content in the soup, and the fruit acid can tenderize the beef fiber, making the meat more delicious.

The ingredients of the soup are: jade bamboo and Sichuan shellfish, lily, bamboo, prunella vulgaris, raw land, monk fruit, old amaranth stalk, ginkgo fruit, gourd, fig, bamboo cane, soil poria, angelica, gastrodia, cordyceps, jasmine, snow clams, etc. The ingredients used in the soup, the selection and combination of soup materials directly affect the taste and quality of the soup, and thus also determine the nutrition of the soup.

The soup material is selected appropriately, the collocation is reasonable, and the nourishment of the body can achieve twice the result with half the effort; On the contrary, if the quality of the soup is not good and the combination is not reasonable, it will not only fail to play the role of nutrition and deliciousness, but may cause damage to the body. Therefore, we must be cautious in the selection and matching of soup materials, and we must be scientific and reasonable.

Bowls of steaming soup are often mouth-watering, especially in winter and spring, when soup warms up and whets an appetite. Protein-rich animal ingredients are often used in soups, preferably cow, sheep, pork bones, chicken and duck bones.

The method is: wash the raw materials first, add enough cold water at a time after entering the pot, boil with a strong fire, and then change to low heat, last for 20 minutes, skimming, add ginger and cooking wine and other seasonings, and keep boiling for 3 4 hours with medium heat after the water boils again, so that the protein in the raw materials is more dissolved, and the thick soup is milky white, and it can be solidified after cooling and can be regarded as soup boiling home.

The ingredients of the soup are: jade bamboo and Sichuan shellfish, lily, bamboo, prunella vulgaris, raw land, monk fruit, old amaranth stalk, ginkgo fruit, gourd, fig, bamboo cane, soil poria, angelica, gastrodia, cordyceps, jasmine, snow clams, etc. <

The ingredients of the soup are: jade bamboo and Sichuan shellfish, lily, bamboo, prunella vulgaris, raw land, monk fruit, old amaranth stalk, ginkgo fruit, gourd, fig, bamboo cane, soil poria, angelica, gastrodia, cordyceps, jasmine, snow clams, etc.

1. Yuzhu: nourishing yang and moisturizing dryness, invigorating and clearing heat.

2. Chuanbei: moisten the heart and lungs, clear heat and phlegm.

3. Lily: nourishes the liver and lungs, clears away heat and benefits the spleen. (Soak in water for 1 hour).

4. Bamboo: clear the lungs and spleen, moisten dryness and reduce phlegm. (Soak in water for 10 minutes, cut into 4cm pieces, and boil for half an hour at most).

5. Prunella vulgaris: clears liver heat and lowers blood pressure. (Cook for up to 2 hours).

6. Raw land: cool blood detoxification, diuretic.

7. Luo Han Guo: cleanses the lungs and moistens the intestines.

8. Old amaranth stalk: detoxify and clear heat, replenish blood and stop bleeding, and facilitate urination. (It is sold in Chinese medicine stores, washed and cut short).

9. Ginkgo seeds: good for lung qi. (Remove the shell, put it in boiling water for 5 minutes, pick it up, remove the clothes, and remove the heart).

10. Seeds: tonify the kidneys and strengthen essence, strengthen the spleen and stop diarrhea.

11. Figs: moisten the lungs and clear the throat, strengthen the stomach and clear the intestines. (Slicing).

12. Bamboo cane: moisturizing dryness, stomach and stomach, clearing heat and detoxifying, and can remove snakes and other fishy smells.

13. Poria cocos: clearing heat and dampness, detoxification and diuresis.

14. Angelica: tonifying blood, regulating menstruation and relieving pain.

15. Gastrodia: dispelling wind and calming shock.

16. Cordyceps: replenish deficiency, benefit essence and qi, and dissolve phlegm.

17. Jasmine: Refresh the mind, clear the void fire, and remove the cold accumulation.

18. Snow clams: nourish the kidneys, nourish the lungs, and strengthen the spleen. (Soak in water for 5 hours, boil in green onion and ginger water for 5 minutes, and put it in a stew pot for an hour and a half).

1. Simmering soup is a cooking method of putting raw food in a crockpot or casserole and slowly simmering it over low heat to make soup. When simmering the soup, first put the ingredients into a clay pot or casserole, add an appropriate amount of water, put it on a hot fire to boil, then pick up the foam residue on the soup, add condiments, and then simmer slowly over low heat for a long time to make a soup.

2. Simmering, that is, cooking things in the ashes with fire. Simmering soup is a cooking practice in which raw food is placed in a clay pot or casserole and slowly simmered over low heat to make soup. After the soup is simmered, the ingredients in the soup become crispy, the soup is rich and delicious, and people often simmer the soup to replenish the nutrients needed by the body.

3. When simmering the soup, you need to fry the ingredients first after preliminary treatment such as frying, dry frying or blanching, and then put them into a crockpot or casserole, add an appropriate amount of water, put the utensils on the hot fire and burn, and after the water boils, pick up the foam residue on the soup, add condiments, and then slowly simmer for a long time over low heat to make soup.

4. The ingredients used for simmering soup are also very extensive, such as chicken, duck, pigeon, beef, pork, soft-shelled turtle, etc., which can be used as the staple food of simmering soup; There are also vegetables, mushrooms, and soy products such as lotus root, radish, winter melon, corn, and yam, which can be used as ingredients for simmering soup.