Can zucchini be used to make soup, and is it okay to eat zucchini boiled directly?

Farmhouse zucchini soup].

First of all, let's prepare the ingredients:1Prepare a zucchini, first remove the head and tail, cut into thin slices, then flatten it by hand, cut it into even filaments, and put it in a basin.

2.Add an appropriate amount of flour to the basin, stir well, and try to coat each zucchini with flour on top.

3.Half a tomato, first remove the roots, then cut into small pieces and put in a small pot.

4.Cut a shallot, chopped and place in a pot with the tomatoes.

5.A small handful of green cabbage leaves, cut into small pieces, put in a small pot for later use.

6.Take a small basin, beat in two eggs, and beat well with chopsticks.

Once the ingredients are ready, we move on to the next step.

7.Heat the wok, add a spoonful of cooking oil to the pan, and then add half a spoon of cooking oil, the hot pan and cold oil ingredients are not easy to stick to the pan.

8.Then add the shredded zucchini and shake the wok to heat the ingredients evenly.

9.When the zucchini is golden brown on one side, turn the pan over, pour in a little cooking oil, continue to shake the pan, and stir-fry a few times.

10.When the zucchini is golden brown on both sides, pour it into a colander to control the oil.

11.Add a little cooking oil to another pan and stir-fry chopped green onions and tomatoes.

12.After stir-frying, add an appropriate amount of water, add 3 grams of salt, 1 gram of thirteen spices, 2 grams of chicken essence, and 20 grams of light soy sauce.

13.After the soup is boiled, add the shredded zucchini, stir well, add 1 gram of pepper, add the green cabbage leaves, and turn it a few times with a spoon.

14.Cook on high heat for 30 seconds, add a little water starch to make the soup thicker.

15.Then pour in the egg mixture, push it with a spoon, wait for the egg to solidify, pour in a little sesame oil, you can turn off the heat and put it in the soup pot.

16.Finally, sprinkle a little green onion for garnish, and you can serve it on the table, well, this nutritious and delicious farmhouse zucchini soup is ready, and you can try it at home when you learn it.

Below are the ingredients and seasonings used.

Ingredients: Zucchini, tomatoes, shallots, green leaves, starch, flour, eggs.

Seasoning: salt, thirteen spices, chicken essence, light soy sauce, sesame oil.

Yes, the zucchini soup is as delicious as the winter melon soup, wash the zucchini, take out the seeds, then slice it, chopped green onions, minced garlic, peppercorn noodles, boil the pot, then put water, put in the zucchini, cook, close the fire and put in the coriander, and the delicious zucchini is scalded out of the pot.

Zucchini soup is still very delicious, and the method is also very simple, according to the order of stir-frying, first fry to the end when adding water to make soup, and put some condiments to enhance the umami is very good, this is the easiest way to make soup.

There are also many fancy ways to make soup, which can also be mixed with tomatoes and carrots, and it has a full range of color, flavor, and flavor, and also retains the umami of vegetables.

The zucchini is peeled, washed, and sliced to make soup.

Zucchini can be stir-fried or made into soups.

Zucchini can be eaten directly boiled. Zucchini can be boiled and eaten in clean water, and there is no need to peel it before cooking. After the water boils, add the sliced zucchini slices and wait for about five minutes.

After cooking, you can put some condiments, such as soy sauce, salt, sugar, and sesame oil. In addition to being boiled and eaten, zucchini can also be fried with fungus, pork, eggs, and other ingredients, all of which are delicious.

Zucchini handling precautionsZucchini does not need to be peeled, because zucchini is also rich in nutrients, which is beneficial to human health after eating, but it needs to be selected according to the degree of age, if the skin is more tender, it can be eaten directly, and the skin is harder, so as not to affect the taste of eating.

Zucchini contains a lot of water, which will continue to overflow during cooking, and nutrients will also be dissolved in the soup, if exposed to the air for a long time may breed a large number of bacteria, so the zucchini after cooking should be consumed within 2 hours.

The above content refers to Encyclopedia-Zucchini.

How to make zucchini soup: first fry the zucchini in the pan, then add an appropriate amount of water to boil, pour in the egg liquid, wait for the egg liquid to solidify, and add salt to taste.

Zucchini contains more vitamin C and is also higher in calcium. It is often used to make soup in summer, which is simple and delicious, so I will share with you the specific method of zucchini soup.

01 First clean the zucchini, then cut it thinly, beat the eggs with salt and mince the green onions.

02 Heat an appropriate amount of oil in a pot and stir-fry the chopped chives.

03 Next, add the zucchini and fry it slightly.

04 Next, add an appropriate amount of water.

05 After boiling water, pour in the egg mixture, wait until the egg liquid is solidified, add salt to taste.

06 Finally, before taking out of the pot, add a few drops of sesame oil, which will be more fragrant.

1. Ingredients: 150 grams of zucchini, 100 grams of lean meat, 20 grams of water fungus, 5 grams of salt, 3 grams of pepper, 6 grams of chicken essence, 8 grams of cooking wine, 6 grams of shallots, 5 grams of ginger, 5 grams of sesame oil, 1000 grams of broth.

2. Wash and slice the zucchini, slice the lean meat and set aside.

3. Add broth to the pot and boil, add zucchini, lean meat, fungus, ginger slices, shallots, cooking wine and cook for 2 minutes, add salt, pepper and chicken essence, cook until flavorful, and pour sesame oil.

Preparation of mixed tofu with sauce.

Ingredients]: 1 box of northern tofu, 1 chicken breast, 1 zucchini, 1 red pepper.

Seasoning]: 1 tablespoon (15 grams) of bean paste, 1 tablespoon (15 ml) of cooking wine, 1 2 teaspoons of dry starch (3 grams of false heads), 3 tablespoons (45 ml) of light soy sauce, 2 tablespoons (30 ml) of water starch

Method: 1) Cut the tofu into 1cm pieces. Cut the diced chicken into pieces of the same size, add cooking wine and dry starch, stir well and marinate for 5 minutes.

2) Wash the zucchini and cut it into 1cm cubes, and cut the red pepper into 1cm pieces after removing the stems and seeds.

3) Pour oil into the pot, when the oil is hot, add the tofu, adjust to medium heat, fry the tofu cubes until golden brown on several sides, and then disassemble and serve.

4) Boil the remaining oil in the pot until it is 7 hot, add the diced chicken and stir-fry over high heat for half a minute, and then put it out after the diced chicken turns white.

5) Pour a little oil into the pot, add the bean paste, stir-fry over low heat until fragrant, then add the zucchini and stir-fry for 2 minutes.

6) Then, pour in diced red pepper, diced chicken, diced tofu, add light soy sauce, stir-fry evenly and pour in water starch to thicken.

Note]: 1. This dish has a rich sauce, although it is ugly, but the taste is homely, and it is more delicious. It is also very suitable for rice, and whether it is steamed or microwaved again, it will not cause too many changes in taste, and it will be more delicious after reheating.

2. The diced chicken in this dish can be replaced with diced meat, and the vegetables can also be changed to other types according to your taste.

3. Northern tofu is a type of tofu, and tough tofu can also be used to make this dish, but it is a bit crumbly. Northern tofu can be bought in general supermarkets and vegetable markets.

4. Some people will feel that the tofu has a beany smell, so you can soak it in light travel reputation salt water for 20 minutes after cutting it, or blanch it with boiling water for 2 minutes. Not only can you remove the beany smell, but also increase the toughness of the tofu, which is not easy to break up when stir-frying.

5. When frying the bean paste, you must use low heat, otherwise it will paste the bottom of the pot and produce a bitter taste. Because both the bean paste and soy sauce are salty, there is no need to add salt to this dish.

1. Peel and cut the gourd, put oil in the pot and boil until it is 5 hot, pour the gourd into the pot and stir-fry for 3 minutes. Add salt and stir-fry well. Add an appropriate amount of water, cover the gourd, bring to a boil over high heat, and simmer for 8-10 minutes to burn it. Add an appropriate amount of MSG to taste, remove from the pot and serve on a plate.

2. The gourd is a plant that does not have high environmental requirements, so it can be planted in many areas. Don't look at the appearance of nothing special, but the gourd contains many nutrients, especially the sugar component is more prominent. For example, it has the effects of quenching thirst, reducing swelling and relieving boredom in edema, fever, gonorrhea and other diseases.

Ingredients: 1 zucchini, 1 egg, salt, chopped green onion, sesame oil.

1.Slice the zucchini. If the zucchini is older, it can be peeled.

2.Bring the boiling water in a pot and add the zucchini slices directly and add salt to taste. There is no need for a wok, it will be greasy.

3.Stir the eggs, then add 2 tablespoons of water and stir to combine.

4.Seeing the boiling pot, pour the eggs in, turn them over and stir with a spoon. Do not allow eggs to clump into large pieces.

5.Then cook again. Simmer for 1 minute, then add chopped green onion and 1 tablespoon of sesame oil and turn off the heat.

Cut the gourd gourd into cubes first, then heat the oil in the pot, then put the gourd gourd and stir-fry, then put the water to boil, and finally put it on a plate.

It is easier to get hot in summer, so everyone will eat some light dishes, and the gourd gourd we often eat can clear the fire and replenish water, so many people will cook gourd soup at home, so how to cook gourd soup deliciously?

01 Peel the gourd and cut it into triangular pieces, heat the oil in the pan, and when the oil is hot until there is green smoke, pour the gourd into the pot and stir-fry.

02 Stir-fry in the gourd melon until there is moisture, add salt and stir-fry evenly.

03 Add an appropriate amount of water, the water is not over the gourd, boil over high heat, simmer for 8-10 minutes to burn it (the gourd is relatively tender, the burning time should not be too long, and it can be rotten).

04 Add an appropriate amount of MSG to taste, remove from the pot and serve on a plate.