The practice of nourishing soup, how to make nourishing soup The practice of nourishing soup is comp

Corn radish bone broth.

Ingredients: 150 grams of corn on the cob, 250 grams of pork ribs, 50 grams of carrots, a little ginger and red dates.

Method: 1. Peel the corn cob, cut it into sections, cut the carrots into pieces, chop the ribs into pieces, cut the ginger into pieces, wash the red dates, and set aside. The ribs are draining the blood.

2. Pour water into the pot (the amount of water is more for yourself), add ginger slices, corn cobs, and pork ribs after the water boils, boil over high heat, and change to medium heat for 40 minutes.

Goji berry pot pork knuckle.

Raw materials: 300 grams of pork knuckles (pig's trotters), 50 grams of peanuts, 50 grams of wolfberry, 5 grams of ginger, 20 grams of carrots, a little green onion.

Seasoning: salt, chicken essence (monosodium glutamate is also acceptable), rice wine, pepper.

Method: 1. Chop the pig's hand into pieces, soak the peanuts and wash thoroughly, wash the wolfberries, peel and slice the ginger, peel and cut the carrots, and cut the green onions.

2. Add water to the pot, put in the pig's knuckle and carrot when the water is boiling, boil thoroughly, remove and set aside.

3. Add pork knuckles, carrots, rice wine, peanuts, wolfberries, ginger to the pot, pour into the clear soup and cover the pot for 45 minutes, add salt, chicken essence and pepper, boil for another 5 minutes, sprinkle with chopped green onions and serve.

Bean sprouts and mushroom soup.

Raw materials: bean sprouts, mushrooms, enoki mushrooms (look at the amount yourself).

Preparation: Wash the bean sprouts and enoki mushrooms, wash and slice the mushrooms, peel and slice the ginger.

Method: 1. Put ginger slices in water and boil, add mushrooms after the water is hot, and cover with a lid.

2. After the water boils, add enoki mushrooms, cook slightly, and add bean sprouts.

3. After the water is boiled again, add an appropriate amount of salad oil, chicken essence and monosodium glutamate, and turn off the heat when the taste is good.

Key points: 1. The bean sprouts are easy to ripen, do not cover the lid after putting the bean sprouts, otherwise the color will be yellow.

2. If there is ready-made chicken soup, you can add some, hehe, the taste is not too good.

Winter melon ball soup.

Ingredients for soup: 500 grams of winter melon, 250 grams of pork belly, 10 grams of green onion, a little cornstarch, an appropriate amount of salt, and an appropriate amount of monosodium glutamate.

Production process: 1. Peel and clean the winter melon, cut it into small cubes and set aside.

2. Add salt and cornstarch to the minced pork belly and knead it into meatballs. (If you don't like to eat fat, use pure lean meat).

3. Place the meatballs in a pot first, add an appropriate amount of clean water and simmer over low heat.

After a few minutes, put in the winter melon, simmer for 15 minutes, add seasonings, sprinkle with chopped green onions, and serve.

Ingredients: When kneading the meatballs, be sure to add a small amount of cornstarch, which will enhance the firmness of the meatballs. Maintain its shape so that the meatballs are not easily crushed. If it's too troublesome, you can go directly to the supermarket with meatballs.

Pork belly chicken soup. Ingredients.

1 pork belly, 1 large chicken thigh, 1 bottle of milk.

Ingredient. 3 slices of ginger, 1 small handful of wolfberries, salt, and white pepper to taste.

Method. 1. Go to the market to buy fresh pork belly, although pork is very expensive now, but it is okay to eat it occasionally, clean the pork belly you bought, then rub it with salt, clean it, then rub it again with vinegar, clean it, and finally rub it with starch again, clean it, so that you can effectively remove the pork belly dirt and fishy smell.

2. Clean the chicken thighs and set aside.

3. Boil the water, after the water boils, put the pork belly into the pot and cook for 2-3 minutes, then take it out, then put the chicken thighs in hot water and cook for 2 3 minutes.

4. Put the chicken thighs into the pork belly, add ginger slices, sprinkle with white pepper, and then seal the pork belly with a toothpick.

5. Put the sealed pork belly into the pot, add green onion knots and ginger slices, pour in water, and sprinkle white pepper.

6. Simmer for 1-2 hours until the pork belly can be bitten. You can also use a pressure cooker to cook, and then cook for another 5-7 minutes after steaming, then turn off the heat.

7. Take out the boiled pork belly, let it cool slightly, cut the pork belly into shreds, cut the chicken thighs into pieces, put them back into the casserole, pour in the milk, simmer for about 10 minutes, add salt to taste, sprinkle wolfberries and simmer for another 5 minutes.

Ingredients: dried mussels, yams, tofu.

Ingredients: green onions, ginger, wolfberry, peanut oil, broth, rice wine, white vinegar, sugar, salt, chicken essence mussel and yam nourishing soup.

1. Soak the dried mussels in water and some rice wine to soften the hair, and the time should be about 2 hours 2. Tear off the gastrointestinal filaments and gill-like black stuff that sticks to the mussels, rinse them well, and pay attention to the appropriate force, otherwise the mussels are a little brittle and easy to break.

3. Cut the tofu into cubes, slice the green onion, shred the ginger, peel the yam and cut it into strips, soak it in light vinegar water to prevent it from turning black.

4. Heat the oil in the pot, fry the chives and ginger, add the mussels and fry for a while, then add the broth, rice wine, white vinegar and sugar to boil over high heat.

5. Add tofu and yam strips and cook over medium-low heat for about 20 minutes.

6. Finally, add the washed wolfberries and cook for about 5 minutes, add chicken essence and mix well, and enjoy.

The pigeon is made into this soup with the ingredients.

【Radish mutton soup】

Ingredients: a few pieces of lamb's head, 1 white radish, 1 piece of ginger, half a green onion, 1 tablespoon of salt, a pinch of pepper.

Method: 1. Cut the semi-finished lamb head meat into chunks or strips.

2. Peel the radish and cut it into hob pieces, slice the ginger, and cut the green onion into sections.

3. Add water to the pot and boil, pour the lamb head meat into the pot, add 1 spoon of cooking wine, a few slices of ginger and green onions, and cook in the pot for a few minutes to remove the smell.

4. Remove it, rinse it with hot water, put it in the double happiness electric pressure cooker, put in the green onion and ginger segments, ginger slices, add enough water, and then add the radish pieces.

5. Put on the lid of the electric pressure cooker, turn on the power, press the menu button, I will select the hoof tendon button, the indicator light will be on for 20 minutes, and the pressure holding cooking state will start automatically.

Minutes to the bell prompt, the end of cooking, into the state of insulation, is not very simple, after exhaust the float valve falls, open the cover, the aroma comes to the nose, sprinkle with chopped green onions, add salt, pepper and mix well.