How to make a decanting soup at home, how to make a decanting soup at home

1 Milk decanting method: drunk people can drink some milk in order to coagulate the protein, protect the gastric mucosa, and relieve the absorption of alcohol.

2 Sugarcane juice decanting method: those who are drunk and conscious can chew sugarcane by themselves, and those who are serious can squeeze out sugarcane juice and take it to sober up.

3 Preserved egg decanting method: When drunk, take 1 2 preserved eggs, dip them in vinegar and eat, you can decant the wine.

4 Chinese cabbage decanting method: cut the Chinese cabbage heart into thin strips, add sugar and vinegar and mix well, and serve it as a cold dish, which has a certain effect on eliminating broken wine.

5 Raw pear decanting method: eat a few pears or peel and slice the pears, soak them in cold boiled water for 10 minutes, eat pears and drink water, which can relieve hangover.

6 Rice soup decanting method: drunk people can take thick rice soup to drink, rice soup contains polysaccharides and B vitamins, which has the effect of detoxification and sobering. Add white sugar to drink, the effect is better.

1 Bring water to a boil on the heat, put in half of the cleaned fish head and green onion (tied into knots) and half of the ginger (cut into slices) and boil for about 10 minutes, remove the fish head and remove all the fish skulls while hot (try to keep the fish intact as much as possible), and set aside.

2 Heat the pot on the heat, cook the lard, fry the boneless fish head meat in the pot for a while, then add cooking wine, refined salt, fresh soup, half of ginger (cut into minced pieces) and cook over medium heat for 10 minutes, then use a colander to remove the fish head meat and put it in the soup bowl.

3 Put the shredded tofu, mustard shreds, winter bamboo shoots, and shredded mushrooms cut in advance into the original soup and boil, add the seasoning, thicken with wet starch, then pour in the beaten egg liquid, then add red oil, sesame oil, balsamic vinegar, push well, pour into the soup bowl containing the fish head, sprinkle with pepper and half of the green onion (cut into minced pieces).

Production key. 1 When boiling the fish head, don't cook it too much or overcook, otherwise it will be easy to break and be incomplete when the bones are removed.

2 Be careful and careful when removing bones, and move lightly.

3 When frying the fish head, the pan must be heated thoroughly and the pan should be heated with oil, so that the fried fish head is not easy to stick to the pan.

1. Prepare soybean sprouts, garlic and green onions; 2. Remove the old roots of soybean sprouts, wash and drain; 3. Cut the garlic into minced pieces, and cut the green onions into chopped green onions for later use; 4. Pour water into the pot, bring to a boil over high heat, add soybean sprouts, then add minced garlic and light soy sauce, and simmer for 10 minutes; 5. After the bean sprouts are cooked, add salt and white pepper, cook for another 3 minutes, and finally add chopped green onions.

Preparation of decanting soupMethod 1

1. Cut the ginger into slices for later use;

2. Put the water and ginger slices in the pot together and bring to a boil over high heat;

3. After the water boils, turn to medium-low heat, add sugar, and cook for 3 minutes;

4. Turn off the heat, then pour in the vinegar and stir well.

Method two

1. Crush the garlic, cut the onion into strips, and cut the tomatoes into small pieces;

2. Put cold water into a pot and stew, boil for five minutes on high heat and turn to low heat, about fifteen minutes on low heat, and put white pepper into a bowl of water;

3. After putting the white pepper in, turn to high heat and boil it into a small bowl of water, and put a little salt;

4. Add salt and turn off the heat.

Method three

1. Soak the kelp and sea rice in advance, then chop the kelp and cut the sea rice into small pieces;

2. Grab the tofu by hand, pour a little pepper oil into the wok and fry the sea rice until it is fragrant;

3. Then pour in the tofu and stir-fry evenly;

4. Add the kelp and stir-fry evenly;

5. Add water and a little salt to a boil over medium heat, and the kelp can be cooked.

The decanting soup is prepared as follows:Ingredients: 100 grams of mung bean sprouts.

Excipients: 5 grams of garlic, 5 grams of green onion, white pepper, light soy sauce, 2 grams of salt.

1. Prepare garlic slices and chopped green onions.

2. Remove the roots of mung bean sprouts.

3. Add water to the pot and pour in the garlic slices and chopped green onions.

4. Add white pepper, light soy sauce, salt, and pour in the bean sprouts.

5. Bring to a boil over high heat.