The three fresh soups in the canteen are very delicious, how do you make them?

Soak the vermicelli in water in advance, then prepare enoki mushrooms, cabbage, tomatoes, and raw eggs. Heat the oil and put in the eggs, then put in some water, add the enoki mushrooms and cook for a minute, add some salt, white pepper, cabbage leaves, vermicelli, simmer for a while, add tomato slices and rice vinegar and it's done.

First of all, you have to buy some fish, white fungus and green peppers, then clean up, and finally boil oil in the pot, put these three foods in, add some ingredients, and boil for about half an hour, so as to make three fresh soups.

This process is very simple, first of all, you need to prepare the raw materials, and then you also need to wash the raw materials and cut them into the right size, the raw materials that need to be prepared are sea cucumbers, ham, chicken, boil water, put all these ingredients in, add the right amount of salt, and boil over high heat.

The soup is not fixed to which Sanyo, but it must be a combination of three umami ingredients. But "the soup does not rely on water", the ingredients are delicious, and it is also versatile to boil in white water, and the stock is used to pay attention to the use of stock, and the folk ones are on the monosodium glutamate, chicken essence, mushroom essence, and the practice of special fresh No. 1 fragrance agent three fresh soup materials: 5 quails, 4 yellow eels, 200 grams of straw mushrooms, 3 teaspoons of salt, 1 2 pieces of ginger, 3 green onions, 1 tablespoon of rice wine

1. Kill and wash the quail, scrub the yellow eel with salt, remove greasy, wash, wash the mushroom and cut it in half.

<> three fresh soup is the specialty of our store, let me tell you the method, buy fresh must be fresh pork leg meat, wash and put in the pot into the star anise, cooked is boiled to the chopsticks can easily pass through the kind, cut into slices, not too thin and not too thick to add cooking wine, soy sauce, soy sauce amount is small, so as not to blacken the soup, pepper (small amount is appropriate, fresh), a small amount of sugar, boil over high heat, add fungus, turn to low heat and slightly open, so that the umami substance of the raw materials dissolves into the soup.

Gently wash the tofu off the dust and cut into small strips. Wash the oyster mushrooms and tear them into small strips that match the tofu. 2. Bring the water to a boil in the pot, add the oyster mushrooms and blanch them quickly, remove them for later use.

Blanch the tofu again, remove and set aside. 3. Replace the hot oil in another pot with chicken and duck soup to boil, put in three fresh ingredients, add salt, monosodium glutamate, cooking wine, pepper to boil, skim off the foam, pour it into the container, sprinkle with bean sprouts, green onions, and drizzle a little chicken fat to eat.

Three fresh soup at home to do this is the best, this is simple and delicious, this is our home-style version of the practice, you can make your own at home, and eat very healthy, as a Sichuan food lover, I made a period of everyone will do in coastal areas to seafood, meat, vegetables (beans) and so on for the three fresh, inland areas to meat plus vegetables, beans and so on for the "three fresh". Clean the sea cucumber and squid in the water, then cut into thin strips for later use, and then cut the tips (or dried bamboo shoots) into 5 cm long strips; Take a section of green onion and cut it into thin strips, cut the fresh ginger into minced pieces and put it on a plate for later use.

Three fresh soup is made of these three kinds of sea cucumbers, squid and dried bamboo shoots together, the first use salt water to soak the mushrooms for 15 minutes, and then constantly scrub with your hands, after washing, the white mushrooms are cut into small dices, the oyster mushrooms are also washed and cut into dices, enoki mushrooms are cut into dices for later use, the ginger is cut into the end and the spare ingredients are all ready after the oil pan, the oil temperature is 60% hot and the ginger is stir-fried, then pour in the water, first boil the water to boil, and then put in three kinds of mushrooms.

The ingredients of the three fresh soup are winter melon slices, shredded mustard and shredded meat. As long as you make the base soup directly with water, put these three things in and boil it after boiling, it is a very refreshing soup.

What's in the three fresh soups? Let's take a look

The first type: sea cucumber + squid + bamboo shoots and dried envy land.

The three fresh foods used in the traditional Sanxian soup are sea cucumber, squid, and dried bamboo shoots. It's just that with the spread of dishes, the continuous updating of ingredients, and the continuous innovation of cooking methods, adapting to the characteristics and tastes of local sparrows, the types of ingredients used in Sanxian soup vary greatly from place to place, so the Sanxian soup has become a general term, rather than specific to certain ingredients.

The second type: crispy fish (smoked fish) + egg dumplings + meat balls.

In Ningbo, the brother Qing Sanxian soup is about "Ningbo Lao Sanxian", which is composed of crispy fish (smoked fish), egg dumplings and meat balls for three fresh, supplemented by cabbage and vermicelli, and sometimes winter bamboo shoot slices, the soup is broth, usually the last big pot of vegetables to come up, and then the staple food and snacks.

The third type: fish balls + squid + sea cucumber.

There are also three seafood ingredients used in the soup, which are fish balls, squid and sea cucumber. This seafood soup is very delicious, relatively simple to make, and has high nutritional value.

With the continuous improvement now, the three fresh soups in the traditional three fresh soup have also been improved into different versions, but no matter how they are changed, they have only one characteristic, that is, fresh, delicate and tender.