Delicious noodle soup food: wheat flour, tomato, rape, raw eggs, sesame oil, cooking oil, onion, ginger, soy sauce, salt, chicken essence and white pepper.
Making more nourishing soup when eating can increase people's appetite, relieve summer heat and quench thirst, replenish more water, and make people stronger. Today, Bian Xiao will come to * * to enjoy five kinds of nourishing soups especially suitable for drinking in summer. Why don't your favorite friends come and have a look!
First, delicious noodle soup.
Food: wheat flour, tomato, rape, raw eggs, sesame oil, cooking oil, onion, ginger, soy sauce, salt, chicken essence and white pepper.
Practice: wash tomatoes and cut them into small pieces, cut rapeseed into pieces of about one centimeter, and cut ginger and garlic into sections. Prepare a small plate, knock an egg into the room, stir it evenly with chopsticks, and add a drop of fragrant oil.
Prepare a washbasin, add wheat flour, add a little water to make noodle soup, heat the pot with hot oil, add ginger and garlic to stir fry until fragrant, and then add tomatoes to stir fry red juice.
Pour a small amount of soy sauce, pour enough water, and put the salt, rapeseed and noodle soup together. When the water in the pot boils again, add the prepared egg liquid and stir well. Sprinkle a spoonful of chicken essence and a spoonful of white pepper on it to taste, stir well and serve.
Tomato and mushroom soup. Food: tomatoes, fungi, raw eggs, salt, white pepper, chicken essence, rice wine, animal oil.
Practice: prepare a variety of fungi in advance, clean them up and break them into small pieces, knock two eggs into a bowl, add a little rice wine, and stir them in one direction with chopsticks to make egg liquid. Clean the tomatoes, peel them, cut them into small pieces and put them in a bowl for later use. Onions are also sliced.
Heat oil in a hot pot, add a little animal oil, then pour tomatoes into the pot and fry until they produce red juice. Add salt and fungus fryer to taste. After the mushrooms are fried soft, add enough water, turn the fire to high, bring to a boil, then turn to low heat, and slowly pour the egg liquid along the side of the pot. Then pour in the chicken essence and white pepper, stir well, and finally sprinkle with onions.
Third, yam pigeon soup. Food: squab, dried yam, Pleurotus ostreatus, jujube, onion, ginger, salt, medlar and fermented juice.
Practice: After preparing the ingredients in advance, directly soak the squab in clear water, then rinse it, add clear water to the pot, put the squab in, pour rice wine, pick up the squab and soak it in water for 5 minutes. Wash yam, peel it and cut it into hob blocks. Soak Pleurotus ostreatus in water in advance and steam until soft.
Prepare a stone pot, put squab, Pleurotus ostreatus and yam together in the stone pot, add enough water, add a few slices of ginger and green onions, add red dates and stew for two hours on low heat. At this time, pick out the onion and ginger and throw them away, then pour in the salt, fermented juice and medlar, and cook for another three minutes, then turn off the heat.
Fourth, mung bean porridge. Food: black beans, old rock sugar.
Practice: prepare a handful of black beans in advance, wash them and put them in the pot, then pour in more water than black beans 10 times. First, boil the water over high heat until it boils, then turn to low heat and cook slowly, and cover the lid, which takes about 40 minutes.
You must stir it in the process of cooking. When you see the black beans blooming, you can turn off the fire. Finally, you can pour in a few old rock sugar and stir it. You can drink it when it is wet and cold.
Salted duck egg and winter melon soup food: cucumber, shrimp powder, sesame oil, preserved eggs, chicken essence, salt, onion and ginger.
Practice: Prepare a piece of pumpkin in advance, clean it, peel and remove the pulp, cut it into slices, and cut the ginger slices into thin strips. Pour cooking oil into the pot, heat until it is 6 minutes cooked, add ginger slices and stir-fry until fragrant, then add pumpkin and stir-fry until raw. Pour in three times more water than the melon, mash the duck egg yolk, put it in and cook together, and continue to simmer for one minute. Add shrimp powder, salt and chicken essence, stir well, cook for about 30 seconds, sprinkle with sesame oil and a pinch of onion and serve.