How to cook a simple and delicious soup?

First of all, prepare some fresh loofah cut into pieces for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then add eggs, pour in an appropriate amount of water, then put in the loofah, add seasonings, and cook for ten minutes.

After the ribs are washed, put cold water into the pot, after boiling, skim the foam, wash well, and cut the carrots and corn into cubes for later use. Put the pork ribs in the pot, add ginger slices and green onions, add cooking wine, pour an appropriate amount of water, boil over high heat, change to low heat and cook for 30 minutes. Pour in the corn and carrots, add a pinch of salt, and cook over medium heat for 15 minutes.

The first thing is to cut the enoki mushroom into strips, then put it in a pot and stir-fry evenly, then add some of your favorite ingredients, and then put some lean meat on it and boil, and then it is very delicious.

1. [Winter melon meat slice soup].

Winter melon is a sharp weapon to clear the heat in summer, the water content is sufficient, and the meat slices are boiled into soup, nutritious and heat-off, the elderly and children can drink, you may wish to make more for your family to drink in this sultry dog day.

Article**11, the skin of the winter melon is cleaned, cut into thin and uniform slices, the tenderloin is cut into thin slices, the tenderloin is put into a small bowl, add 2 spoons of light soy sauce, a small amount of cooking wine, half a spoon of oyster sauce, green onion and shredded ginger to the bowl, grasp it well with your hands, continue to add 1 spoon of starch and an appropriate amount of oil, and rub it with your hands again.

2. Add an appropriate amount of water to the casserole, turn to low heat after boiling, add the winter melon slices, and continue to cook for about 1 minute.

Article **23, put in the marinated meat slices, use a spatula to quickly break up the meat slices in the pot, turn to high heat and cook for about 2 minutes, add a small amount of salt, a small amount of chicken essence to taste, and then you can get out of the pot.

4. Add salt and chicken essence to taste, stir well and remove from the pot.

2. [Mung bean lily barley soup].

A bowl of cold mung bean soup in the scorching summer to drive away the "summer heat" on your body is also a good way to relieve the heat and cool down. However, most of the tap water in the north is alkaline, which contains more minerals, and the cooked mung bean soup is easy to turn red, so it is best to use pure water when cooking mung bean soup, and the color is green and not red.

Article **31, after the ingredients are ready, simply wash the mung beans, barley, lilies and other ingredients and rinse them well.

2. After cleaning, soak mung beans and barley in water for 1-2 hours, and lily and lotus seeds for half an hour, so that the ingredients can fully absorb water, which can shorten the cooking time.

Article**43, add an appropriate amount of water to the rice cooker, pour in barley, mung beans, lilies and lotus seeds, press the rice button and simmer for 15 minutes.

4. After cooking, open the lid of the pot, add rock sugar, stir well, cover the lid, simmer for another 2 minutes with residual temperature, let the rock sugar melt, and a bowl of sweet and delicious mung bean and lily barley soup is ready.

3. [Loofah shredded meat soup].

The loofah has a sweet taste and tender texture, and my family often uses it to cook soup with shredded meat, which is a combination of meat and vegetables, and the taste is fresh and fragrant, and the taste is not bad at all compared with pork rib soup, and the nutrition is also very sufficient.

Article**51, clean the loofah with water, scrape off the skin with a scraper, cut it into thin strips, rinse the tenderloin, cut it into thin strips along the lines and put it in a bowl, add light soy sauce, a small amount of salt, ginger shreds, shallots and knead evenly, continue to add an appropriate amount of salt and starch and knead it evenly again, and marinate for about 5 minutes.

2. Add an appropriate amount of oil to the pot, when the oil temperature is 5 hot, pour in about 50 grams of flour, stir constantly with a spatula, and use low heat to avoid pasting the pot.

Article**63, after the flour turns slightly yellow and exudes the fragrance of the flour, pour in 1 bowl of hot water, turn to high heat and boil the water until it boils.

4. Pour in the shredded meat, quickly break up the shredded meat with a spatula, cook for about 2 minutes, pour in the cut loofah, add a small amount of salt, a small amount of pepper, monosodium glutamate, stir evenly to make the seasoning and soup completely integrated.

1.Material selection is the key.

Choosing ingredients is the key to making a good soup. To make a good soup, animal raw materials with sufficient umami and low peculiar smell are preferred, such as chicken, duck, lean pork, pork ribs, fish, etc. This type of food is rich in proteins, amino acids, peptides, nucleotides, etc., which are also the main flavor of the soup.

2.Ingredients should be fresh.

Freshness here does not mean that fish and poultry are cooked and eaten immediately after killing, but 3 to 5 hours after they die, at this time, various enzymes of fish or poultry meat decompose proteins and fats into amino acids, fatty acids and other substances that are easily absorbed by the human body, which are not only the most nutritious, but also the best taste.

3.The mix should be appropriate.

Some foods have a fixed matching pattern between them, and nutrients have complementary effects, that is, the "best matching" on the table. For example, kelp stewed broth, chicken soup with tea tree mushrooms, tofu crucian carp soup, etc., their nutrition can just match each other. In order to make the soup taste more pure, it is generally not advisable to boil too many varieties of animal food together, and there is no need for too many ingredients.

I want to cook a simple and delicious soup, so I will share with you 3 soups that I usually make! The following soups are very quick and easy to make, so let's hurry up and learn!

Ingredients: 1 large fish head, 1 tomato, 1 tofu, 6 slices of ginger, 3 green onions, 3 coriander, appropriate amount of peanut oil, (edible salt, cooking wine, a little monosodium glutamate).

First, first of all, rinse and chop the big fish head you bought, cut the tomatoes and tofu, and wash and cut the ginger, green onions, and coriander for later use.

2. Prepare boiling water with an electric kettle, because the fish soup made with boiling water will be milky white, wash the pot and heat the pot, put a little peanut oil in the pot, put ginger slices in the pot and stir-fry until fragrant, then put the fish head in the pot and fry until golden on both sides, put 6 bowls of boiling water in the pot, and then put the tomatoes and tofu together to cook, cover the pot and cook over medium heat for 10 minutes.

3. 10 minutes to open the lid and put a little cooking wine, then put an appropriate amount of salt, monosodium glutamate, sprinkle with coriander, chopped green onions, turn off the heat and start the pot, a very simple fresh and fragrant big fish head tomato tofu soup is ready.

Ingredients: 100 grams of pork liver, 300 grams of lean meat, 300 grams of wolfberry leaves, 3 slices of ginger, 2 green onions, (cooking wine, appropriate amount of monosodium glutamate salt).

1. Wash and cut the pork liver and lean meat you bought, pick the wolfberry leaves and wash them with water, wash the ginger and green onions and cut them for later use.

2. Wash the pot, put 5 bowls of cold water, put a few drops of peanut oil on high heat, then put pork liver and lean meat ginger slices in the pot, cover the pot and cook for about 6 minutes, then put the wolfberry leaves in the pot and boil the soup over high heat, open the lid and put (appropriate amount of salt, cooking wine, monosodium glutamate) sprinkle with chopped green onions, turn off the heat and start the pot. In this way, a very delicious dish that is simple and easy to make, and the pork liver, lean meat, and wolfberry leaf soup is ready.

Ingredients: Slugg.

500 grams, 6 slices of ginger, 3 green onions, 3 coriander, (peanut oil, salt, MSG appropriate amount).

1. Divide the slug fish you bought, remove the intestinal sundries, clean it, slice the ginger, wash the green onion and coriander and cut it into sections for later use.

2. First put 5 bowls of cold water in a pot over high heat and boil, first put some peanut oil and then put snotty fish and ginger slices in the pot, cover the pot and boil the soup over high heat for 6 minutes.

Three, 6 minutes to open the lid and put the appropriate amount of salt, monosodium glutamate, sprinkle with green onion and coriander, turn off the heat and start the pot, this soup is more simple and easy to make, very sweet and tender snot fish soup is ready!

How to cook a simple and delicious soup? Five simple steps to make a good soup.

1. Choose fresh materials.

The soup is generally meat-based. The selection of ingredients should be fresh, such as black chicken, yellow chicken, fish, pork ribs, etc., and it should be noted that they must be fresh, with little odor and less blood.

2. Sufficient accessories.

The auxiliary ingredients for the standing soup include overlord flower, moldy dried vegetables, sea rice, peanuts, wolfberry, American ginseng, grass ginseng, white fungus, fungus, jujube, star anise, cinnamon, cumin, nutmeg, grass fruit, tangerine peel, dried squid, perilla leaves, etc., and so on.

3. The time is accurate.

Long-term heating will destroy the vitamins in the clay dishes: heating for 1 2 hours can obtain the ideal nutritional peaks of the three soups, and the ratio of energy consumption and nutritional value is better at this time.

4. Good heat.

When making soup, first bring to a boil over high heat, then switch to low heat and continue to boil. Remember not to open the lid of the pot halfway, let alone add water, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original flavor, thus affecting the taste of the soup.

5. Put salt wisely.

The time of salt can in a sense dictate the taste of the soup. Whether some people say that they put salt in the pot or when they are half-cooked, it is not right. When the salt is boiled for a long time, it will have a chemical reaction with the meat, and the protein in the meat will be locked, the soup will be light, and the meat will not be stewed.

Salt and other condiments should always be added when the soup is ready. Do not stir after adding salt in it, that will leave a smell of raw salt.

I generally like to use thousands of shreds, shredded lean pork, shredded fragrant dried meat, fungus, etc. Anyway, you just have to put whatever ingredients you have at home, or whatever ingredients you prefer. Of course, coriander is one of the ingredients I must add, and I have always felt that hot and sour soup is really my personal summer life-sustaining soup.

Baby cabbage minced meat soup. Wash the baby cabbage and cut it into small pieces. Stir-fry in a frying pan with minced ginger until fragrant, then pour in the baby cabbage.

Stir-fry until the baby cabbage is soft and watery, add a little oyster sauce and salt and stir-fry evenly. In the baby cabbage, I put a little extra meat filling from the dumplings. Baby cabbage, I personally think roasted tofu is more delicious!

Meatball winter melon soup. Chop the fatty meat, add light soy sauce, sugar, salt and oyster sauce and stir until the meat filling is shiny. Add an appropriate amount of water to the pot, add the meatballs after boiling, and after the water in the pot boils again, pour the winter melon into it.

Cook until the melon becomes transparent, add an appropriate amount of salt, a little oil, and sprinkle a little chives into it. I use this pot directly, because it is convenient, and the appearance of this pot is also **, and it can be served as a soup pot.

Lean pork and greens soup. Shred or slice the lean meat, add starch and grasp evenly. Add an appropriate amount of water to the pot, put the lean meat with good pulp in it after boiling, turn off the heat after boiling for a while, blanch the vegetables with residual temperature, add a little oil, and the salt is ready to eat.

Egg and greens soup. This is probably the soup I drank the most times when I was a child, after all, when I was a child, the family's economic conditions were limited, and the chickens were raised by every family, although the eggs were more often sold, but there were still eggs when the soup was cooked in the summer. It's a simple boiling of water, put some greens in it, and then when the water boils, pour the egg mixture into it.

Add a little more salt, add a little lard before cooking, and now I think it's really delicious.

Loofah meat slices and egg soup. I said I hadn't eaten a loofah when I was a kid, and I don't know if you believe it or not. Anyway, I really didn't eat it when I was a child, and I didn't even know what a loofah was, but I remember that a neighbor used to wash dishes with an old loofah, and I didn't know that I could eat it when it was tender.

Anyway, when I know that the loofah can be eaten, it will only be used to scramble eggs and cook soup. I won't do anything else, just peel and fry it, add water to boil, add sliced meat, eggs, salt, and sprinkle chives out of the pot.

1. [Must-have mung bean soup in summer].

Ingredients: 50 grams of mung beans, 500 ml of water.

Step 1Wash the mung beans, do not need to soak them in advance, directly according to the ratio of 1 to 10, add water and start to cook over medium heat.

Step 2After adding a lid to a boil over medium heat, turn off the heat and simmer for 20 minutes, then boil, and then simmer for another 20 minutes, and you can basically eat.

Step 4Just add the sweetness to your liking.

2. [Kelp radish soup].

Ingredients required: half a radish, an appropriate amount of kelp, a chopped green onion, an appropriate amount of salt, an appropriate amount of white pepper, and a few drops of sesame oil. Step 1

Slice the radish, shred the kelp, and chop the green onion. Step 2Put the radish and kelp in a pot under cold water, add a little salt, bring to a boil over high heat, turn to low heat, and cook until the radish is translucent, the whole process is about 20 minutes.

Step 3Sprinkle with chopped green onions, a little white pepper, and a little sesame oil before cooking. Step 4

The soup is ready.

3. [Winter melon and barley pork rib soup].

Ingredients required: 250 grams of pork ribs, 500 grams of winter melon, 10 grams of barley, 3 slices of ginger, appropriate amount of salt, 2 green onions, 10 grams of cooking wine.

Step 1Boil water in a pot, put the pork ribs on high heat, boil the water over high heat, cook for two or three minutes, remove the pork ribs, wash the winter melon, peel and peel and cut into thick slices.

Step 2Prepare another casserole for stewing soup, first put the barley into the pot and fry it until it is slightly yellow, then add boiling water, add pork ribs, green onions, ginger slices, then pour cooking wine, boil again, turn to low heat, and cook for 30 minutes.

Step A few minutes later, put the chopped winter melon in the pot, add salt, and cook for about 20 minutes until the winter melon is completely ripe, sprinkle with chopped green onions, and this cool winter melon pork ribs barley soup is ready!

4. [Loofah egg drop soup].

Ingredients: 1 loofah, 1 egg, salt to taste.

Step 1Peel and wash the loofah, and cut the hob into small pieces for later use; Beat the eggs into a liquid and set aside.

Step 2Pour oil into the pot, fry the loofah and add hot water like half a pot.

Step 3After cooking for one minute, pour in the egg mixture, turn off the heat, sprinkle with some salt, and remove from the pan. Quite delicious.