Radish chicken meatball soup
Ingredients: chicken breast 300g, white radish 1/2, coriander 2, egg white 1, onion 1, ginger 1, cooking wine 1 tablespoon, white pepper 1 tablespoon, starch 2 tablespoons.
Exercise:
1. Peel and wash white radish, wash coriander selectively, and cut chicken breast into fascia.
2. Slice the white radish first, then shred it, chop the chicken into a paste, mince the onion and ginger, and mince the parsley.
3. Put the chicken paste into a large bowl, add a little salt, minced onion and ginger, cooking wine, white pepper, egg white and starch, and stir in one direction with chopsticks. If it is dry, pour a little water into it every time you stir it, and stir the meat evenly to make it sticky.
4. Add water to the pot to boil, add Jiang Mo and shredded radish, and cook for 2-3 minutes.
5. Turn off the fire and let the soup open slightly. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). When all the meatballs are put into the pot, turn on a big fire, bring the soup to a boil, skim off the floating foam, and cook until all the meatballs float. Turn off the fire.
6. Add salt, sprinkle with coriander powder, add a little white pepper to taste, and serve. A pot of light and delicious radish meatball soup is ready. Does it look appetizing?
Radish soup
Ingredients: dried kelp, white radish, big bone stick, salt, onion, ginger, cooking wine, white pepper,
Exercise:
1. Soak dried kelp in clear water for more than 5 hours, then clean it and wash off the sediment.
2. Add water to the pot, blanch the bone stick in cold water for a few minutes, take it out and wash it, add water to the pot again, add the bone stick, ginger slices and cooking wine, bring it to a boil with high fire, and reduce the heat to 1 hour.
3. In the meantime, peel and wash the white radish, and then cut the white radish into hob blocks.
4. Slice the kelp, knot the kelp, and make the rest according to the sample.
5. After the time is up, add the white radish pieces and seaweed knots, bring to a boil over high heat, and turn to low heat to continue cooking for 30 minutes.
6. When the time is up, season with salt, turn off the fire, sprinkle with chopped green onion and white pepper, and stir well to serve.
Mutton radish soup
Ingredients: 250g mutton slices, radish 1/2, coriander 1 each, appropriate amount of shrimp skin, appropriate amount of salt, onion 1 root, 2 slices of ginger, and 2 teaspoons of white pepper1/.
Exercise:
1. Prepare the ingredients, peel and wash the white radish, and rub the white radish into silk with a shredder.
2. Wash coriander, cut into powder and minced onion and ginger.
3. Add water to the pot and bring to a boil. Add half of Jiang Mo and dried shrimps and bring to a boil.
4. Add shredded white radish, bring to a boil, then add mutton slices to bring to a boil, skim off the floating foam, season with salt, and turn off the fire.
5. Add the remaining half of Jiang Mo, then add chopped green onion, parsley and white pepper and stir well.
Yam bone soup
Ingredients: 1 bone strips, 1 yam, 1 carrot, proper amount of salt, 2 slices of ginger, 1 dried tangerine peel, and a few drops of white vinegar.
Exercise:
1. Put a proper amount of water in the pot, and put the cleaned big bones in the fire for 5 minutes. Turn off the fire, remove the big bones and wash them.
2. Wash ginger and slice dried tangerine peel for later use.
3. Put the blanched bones, ginger and dried tangerine peel into a casserole, add a proper amount of water, drop a few drops of white vinegar, cover the lid, bring to a boil with high fire, and reduce the heat to 1.5 hours.
4. Wash carrots and cut hob blocks when cooking bones, and peel and wash yams and cut them into pieces for later use.
5. When the time comes, add yam and carrot, cook for half an hour on low heat, add salt to taste after the time, and sprinkle with chopped green onion.
Casserole tofu meatball soup
Ingredients: tofu 1, pork 300g, sesame oil 1 tbsp, onion 1, ginger 3, white pepper 1 tbsp, cooking wine 1/2 tbsp,
Exercise:
1. Chop pork into minced meat. Chop the pork more finely and shape the meatballs.
2. Put the pork paste into a large bowl, add chopped green onion, Jiang Mo, cooking wine and white pepper, add a little salt and a little water, and stir in one direction until it becomes sticky.
3. Cut the tofu into large pieces first, and then cut the tofu into small pieces for later use.
4. Boil the casserole with water, add Jiang Mo and tofu, and cook for 5-6 minutes.
5. Turn off the fire and keep the soup slightly boiling. Put meat in your left hand and squeeze meatballs out of the tiger's mouth. Catch it with a spoon in your right hand and put it in the soup pot (or dig out the shape of the meatball with a spoon). According to the sample, put all the meatballs into the pot.
6. When all the meatballs are put into the pot, turn on a big fire, boil the soup, skim off the floating foam, cook until all the meatballs float, add salt to taste, turn off the fire, add white pepper, sesame oil and chopped green onion, and stir well.
Sliced pork soup with mushroom and rape.
Ingredients: fresh shiitake mushroom 200g, rape 3, pork 150g, sesame oil 1 tablespoon, salt, 2 slices of ginger, cooking wine 1/2 tablespoons, white pepper 1 teaspoon, starch 1 tablespoon, chicken essence.
Exercise:
1. Prepare the required materials, remove the stems of the mushrooms, wash them, and wash the rape.
2. Cut the rape into two sections, leaving rape leaves and branches, and cut the mushrooms into pieces.
3. Slice pork, put it on a plate, add a little salt, white pepper and cooking wine, grab it evenly, then add starch, grab it evenly, and marinate for 10 minute.
4. Boil the pot with water, add the mushrooms and blanch until soft, and remove the water for later use.
5. Add water to the pot, bring to a boil, add shredded ginger, add cooked mushrooms and cook for 5 minutes.
6. Shake the sliced meat into the pot, bring it to a boil, stir well, and cook the sliced meat until it turns white.
7. Add rapeseed and cook for 2 minutes, then add rapeseed leaves and chicken essence, cook until the color of rapeseed leaves turns dark green, turn off the fire, add salt to taste, pour sesame oil, stir well and take it out.
Chinese cabbage and tofu meatball soup
Ingredients: Chinese cabbage 250g, tofu 1 block, pork 250g, sesame oil 1 tablespoon, appropriate amount of salt, ginger 1 block, onion 1 block, cooking wine 1/2 tablespoons, and white pepper/kloc-0.
1. Prepare the required materials and wash the Chinese cabbage.
2. Cut the tofu into small pieces, cut off the roots of the Chinese cabbage, and then cut the Chinese cabbage into inches.
3. Chop the pork into paste, put it in a bowl, add chopped green onion, Jiang Mo, a little salt, a little pepper and cooking wine, and stir evenly in one direction.
4. Boil the pot with water, add Jiang Mo and tofu, cook for 5-6 minutes, turn off the fire, put the meat stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them into the pot (or dig out the shape of the meatballs with a spoon).
5. Cook the meatballs until they float (until the meatballs float), add Chinese cabbage, cook until the color of Chinese cabbage becomes dark, add salt to taste, turn off the fire, add white pepper and sesame oil, and stir well to serve.
Crucian carp, tofu and mushroom soup
Ingredients: crucian carp 1, tofu 1 2, Pleurotus eryngii 100g, proper amount of oil and salt, onion 1, 2 ginger, white pepper 1 teaspoon, cooking wine1tablespoon,
Exercise:
1. Scales and gills of crucian carp are removed, internal organs are cleaned, and black membrane on abdomen is removed. The black film was fishy, and three cuts were made on each side of the fish.
2. Heat the oil in the pan, add the crucian carp, fry until the skin of the fish is slightly yellow, and turn over and fry until the skin of the fish is slightly yellow.
3. Add hot water, ginger slices and shallots to the pot, add fried crucian carp, and add more water, because it needs to be cooked over high fire to avoid insufficient water in the middle.
4. Bring to a boil with high fire for 15 minutes, then turn to medium fire for 15 minutes until the soup becomes thick and white.
5. In the meantime, cut the tofu into small pieces, remove the roots of white mushrooms and wash them. If the mushroom is thick, it can be torn in half.
6. Put the Pleurotus ostreatus and tofu into the pot and continue to cook for 10 minute.
7. After the time is up, add salt to taste, add white pepper and stir well, or add some coriander to taste according to personal taste.
Rapeseed vermicelli meatball soup
Ingredients: 250g of rape, 200g of pork, vermicelli 1 bar, sesame oil 1 spoon, 2 slices of ginger, onion 1 segment, proper amount of salt, cooking wine 1/2 tablespoons,
Exercise:
1. Soak the vermicelli in warm water in advance until there is no hard heart.
2. Peel the rape leaves, soak them in clear water, rinse them off, take out the clear water, and cut the slightly larger leaves in half.
3. Chop the pork into paste, put it in a bowl, add chopped green onion, Jiang Mo, a little salt, a little pepper and cooking wine, and stir evenly in one direction.
4. Boil the pot with water, put it in Jiang Mo 1-2 minutes, turn off the fire, put the meat stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them in the pot (or dig out the shape of the meatballs with a spoon).
5. After all the meatballs are put into the pot, cook the meatballs until they float (the meatballs are cooked until they float), and skim off the floating foam.
6. Add rape, boil, cook for 1-2 minutes, add soaked vermicelli, disperse, season with salt, and turn off the heat.
7. Pour in sesame oil and mix well. If you like to eat white pepper, you can also add some white pepper to taste.
Pork ribs and mushroom bean curd soup
Ingredients: tofu 1, ribs 400g, crab mushroom 1 00g, Pleurotus eryngii 1 00g, carrot 1/2, salt, onion1,ginger 2 slices, cooking wine1.
Exercise:
1. Prepare the required materials and cut the tofu into small pieces.
2. Cut off the roots of Crab Mushroom and Pleurotus eryngii, divide them into small flowers, soak them in clear water and clean them.
3. Add water to the pot, add cooking wine and ginger slices, blanch the ribs in cold water, blanch the ribs thoroughly, skim off the floating foam, remove the ribs and wash them with warm water for later use.
4. Add water to the pot and bring to a boil. Add ginger slices and ribs, bring to a boil over high heat, and turn to medium heat for 40 minutes.
5. Add tofu, carrot, crab mushroom and Pleurotus eryngii, and boil for 10 minute.
6. When the time is up, season with salt, turn off the fire, add chopped green onion and white pepper and mix well. If you like coriander, you can add some coriander to taste.
Winter melon bone soup
Ingredients: wax gourd 500g, 2 barrels, coriander 1, ginger 1, cooking wine 1 tablespoon, salt,
Exercise:
1. Prepare the required materials, wash the bone stick, add water to the pot, put the bone stick into cold water, add 1 spoon of cooking wine and 2 slices of ginger, boil, skim off the floating foam, and take it out after the blood boils.
2. Add water to the pot, add enough water at one time, bring to a boil, add bone sticks, add two pieces of ginger, bring to a boil, and simmer 1 hour.
3. In the meantime, cut the wax gourd, peel it, remove the pulp, and then cut it into pieces.
4. After the time is up, add the wax gourd and continue to cook for 10-20 minutes until the wax gourd becomes soft and transparent. Turn off the fire, season with salt, sprinkle with coriander, and serve. You can also add some white pepper and sesame oil to taste.
Kelp and tofu bone soup
Ingredients: tofu 1, kelp 1, bone stick 1, salt 1, onion 1, ginger 2, white pepper 1 teaspoon,
Exercise:
1. Add water to the pot, blanch the bone stick in cold water, pour cooking wine, boil the water for 5-6 minutes, then take out the bone stick and wash it.
2. Add water to the pot again, add onion and ginger slices, cook for a few minutes on high fire, cover the pot, and turn to low heat 1 hour.
3. In the meantime, wash the soaked kelp, wash away the sediment, and cut the kelp into pieces.
4. Cut the tofu into pieces first, and then cut the tofu into small pieces for later use.
5. After the time is up, add tofu and kelp, bring to a boil with high fire, and turn to low heat to continue cooking 15-20 minutes.
6. When the time is up, turn off the fire, add salt to taste, and then add white pepper and chopped green onion.
Spinach meatball vermicelli soup
Ingredients: 250g pork, 250g spinach, vermicelli 1, egg 1, sesame oil 1 spoon, salt, onion 1, 2 slices ginger, white pepper 1 teaspoon, cooking wine1/.
Exercise:
1. Soak the vermicelli in warm water until it becomes soft and hard.
2. Remove the old leaves of spinach, rinse, cut off the roots, and then cut into inches. Chop the pork into paste, chop it into fine mud, and cut the onion and ginger into sections.
3. Put the pork in a large bowl, add a little salt, cooking wine, thirteen spices and eggs, and stir hard in one direction to become sticky.
4. Boil the pot with water, put it in Jiang Mo, turn off the fire and keep the soup slightly boiling. Put the meat stuffing in your left hand and squeeze the meatballs out of the tiger's mouth, then catch them with a spoon in your right hand and put them in the soup pot (or dig out the shape of the meatballs with a spoon). According to the sample, put all the meatballs into the pot.
5. When all the meatballs are put into the pot, turn on a big fire, boil the soup, skim off the floating foam, and cook until all the meatballs float.
6. Add spinach and bring to a boil. Spinach is easy to cook, as long as it changes color when cooked.
Mutton spinach vermicelli soup
Ingredients: 300g of mutton slices, spinach 1 stick, vermicelli 1 stick, sesame oil 1 tablespoon, appropriate amount of salt, ginger 1 piece, and white pepper 1/2 teaspoons.
1. Prepare the required materials, clean the spinach, cut off the roots and peel off the spinach leaves for later use.
2. Fans soak in warm water in advance.
3. Add water to the pot to boil, add Jiang Mo and cook for 2 minutes, add mutton slices, boil, and skim off the foam.
4. Add spinach, cook for 1-2 minutes, add vermicelli and stir well, add salt to taste, turn off the heat, add sesame oil, add pepper and stir well, and serve.
Chinese cabbage and tofu bone soup
Ingredients: 1 root bone strips, 1 cabbage, 1 tofu, proper amount of salt, 1 onion, 2 pieces of ginger, 1 tablespoon cooking wine, 1 teaspoon white pepper,
Exercise:
1. Prepare the required materials, remove old leaves from Chinese cabbage, wash, drain clean water, cut tofu into small pieces, and cut Chinese cabbage into sections.
2. Add water to the pot, put the bone stick into cold water, add 1 tbsp cooking wine, boil, skim off the floating foam, and take out the bone stick and wash it.
3. Add water to the pot again, add ginger slices and shallots, add bone strips, and cook on high fire for a few minutes, then turn to low heat 1 hour.
4. After the time is up, add tofu and cook for 10 minute, add Chinese cabbage, boil and cook until the color of Chinese cabbage turns dark green. Turn off the heating.
Seaweed soup with Chinese cabbage and shrimp skin
Ingredients: kelp 1, Chinese cabbage 1/2, shrimp skin 1/2 tablespoons, proper amount of oil and salt, onion 1, ginger 2, white pepper 1/2 teaspoons,
Exercise:
1. Soak dried kelp in clear water for one day and change the water once or twice. The longer the soaking time, the softer the taste, and the soaking time can be adjusted according to personal preference.
2. Peel the leaves of Chinese cabbage, rinse them, drain the water, and then slice the Chinese cabbage.
3. Wash kelp, rinse, cut into pieces, cut onion into chopped green onion, and slice ginger.
4. Heat the pan, add chopped green onion, Jiang Mo and dried shrimps, and stir-fry until fragrant. Stir-fry the cabbage slices over high fire, and stir-fry the cabbage slices to Microsoft.
5. Add a proper amount of water, go into the sea, add salt, boil over high fire, and stew over low fire 15 minutes. Turn off the heat when the time is up, sprinkle with chopped green onion and white pepper, and stir well to serve.