1. Enoki mushroom shrimp soup
1. Prepare a few fresh shrimps, peel off the shrimp shell and pick out shrimp thread , wash the shrimp in clean water, and soak for another 10 minutes; cut off the roots of an enoki mushroom, cut them with a few knives and break them into small pieces with your hands, put them in clean water and wash them; put them with a cross knife, blanch a tomato for a while, scald the skin for a while, and then use a cold water to peel the skin and cut it into diced tomatoes for later use.
2. Squeeze the shrimps into water, add a little salt and cooking wine, then mix well and marinate for 5 minutes to remove the fishy smell of the shrimps; then cut a piece of ginger into shreds of ginger.
3. Roast oil in a pot. After the oil is heated, pour in shredded ginger and stir-fry tofuze to bring out the aroma, pour in diced tomatoes and stir-fry to juice, then pour in appropriate amount of boiling water, add 2 grams of salt, 2 grams of chicken essence, and 1 grams of pepper and stir-fry seasonings. After the water boils, remove the foam in the pot, turn to low heat and boil for 2 minutes, then pour the shrimp and enoki mushrooms into the pot and cook quickly for 30 seconds. After the shrimps change color, pour in a little sesame oil and leave the pot. Finally, sprinkle with some chopped green onion or coriander and be delicious.
2. Tomato tofu soup
1. Make a cross knife on the tomato and put it in hot water and blanch for 1 minute. After the tomato is soft, remove the skin, remove the harder roots, and change the knife to cut into diced tomatoes for later use; change a piece of tender tofu into diced tomatoes; cut a piece of coriander into segments; cut the shallots into scallions; beat an egg into a bowl, stir and beat it into egg liquid for later use.
2. Boil water in a pot, add a spoonful of salt to the bottom flavor, after the water boils, put the tofu into the pot, gently push it to heat evenly, blanch it for about 1 minute, pour out the tofu and rinse it with clean water and control the water for later use.
3. Roast oil in the pot. After the oil is heated, pour the diced tomatoes into the pot, stir-fry for a while and fully stir-fry the tomato red sauce. Then pour in an appropriate amount of water along the edge of the pot, add 3 grams of salt and 2 grams of chicken essence and stir evenly, turn to high heat to boil the soup, then pour in tofu and boil over low heat for 2 minutes, then add a little thin starch, wait for the soup to boil again, pour the egg liquid into the pot, turn off the heat after seeing the egg flowers floating up, then sprinkle with coriander, chopped green onion, sesame oil to increase the aroma, and it will be delicious.
3. Snow pear rib soup
1. 500 grams of ribs chop into small pieces; cut two pears into small pieces to remove pear cores; cut ginger into slices; prepare a green onion knot; set aside a few red dates.
2. Boil water in the pot, put cold water of the ribs into the pot, boil the blood in it to reduce the fishy smell, add 10 grams of cooking wine to remove the fishy smell, boil the water over high heat, beat the foam in the pot, blanch it for about 2 minutes, remove the water to set aside.
3. Boil water in the pot. After the water boils, put the small ingredients into the pot first, then pour the ribs and pears. After the water boils again, take the pot, pour the ribs and small ingredients into the casserole, simmer on low heat for 1 hour, pick out the green onion and ginger in the pot, add a little salt, and make the taste sweet.
4. Corn spinach soup
1. Prepare a tender corn to clean, then cut off the corn kernels and soak them in a basin to wash; wash a handful of spinach; break the white green onion from the middle and cut it into scallions; cut a small piece of ginger into shredded ginger and scallions together, cut half a carrot and two slices into carrots for color matching.
2. Boil water in a pot, add 2 grams of salt and a little vegetable oil, and pour the spinach into the pot after the water boils. Blanching spinach can effectively reduce the oxalic acid in spinach. Blanching spinach can quickly blanch the spinach and rinse it with clean water. After drying the water, cut it into sections.
3. Roast a little oil in the pot. After the oil is heated, pour in the green onion, ginger and carrot kernels. After stir-frying, add an appropriate amount of water, then add 2 grams of salt, cook until the soup boils, add corn kernels, beat the boiled foam along the side of the pot, cook for 4-5 minutes, add 1 gram of chicken powder and half a spoon of water starch, cook for 1 minute under low heat, then add spinach and shrimp, stir well and then start the pot and put it on the plate.
5. Coriander seafood soup
1. A small piece of tofu cut into small particles; squid cut into small particles; two mushroom slices cut into small particles; cilantro chop a little; two eggs separate the egg whites and use chopsticks to quickly make bubbles.
2. Boil water in a pot, pour in squid, tofu and mushrooms, blanch them for 30 seconds and pour them out.
3. Pour water in a pot, pour in the ingredients that have just been blanched, add salt, chicken powder, and pepper. After the water boils, beat off the frost on it, then add some thin starch, and then pour in the egg white that has just been prepared. The eggs are slightly fixed and then use a spoon to spread, then pour in coriander and sesame oil and stir well with a spoon.
6. Stew three ribs
1. Cut a few carrots into larger hobs and more resistant to cooking; cut two corn into large pieces; peel and wash the appropriate amount of horse hooves; choose the fine ribs, then pick them and chop them into small pieces.
2. Boil water in a pot, add cooking wine to remove the fishy smell, blanch the ribs in cold water for 2 minutes, which can better remove the fishy smelly and boil the bleeding foam. Pour out the ribs, rinse them with clean water and drain them for later use.
3. Add a little base oil to the pot, pour the green onion slices and ginger slices and stir-fry, then add half a spoonful of flour and stir-fry it into flour oil over low heat, and the stewed soup will be more fragrant. Then add an appropriate amount of water along the side of the pot, turn to a high heat and boil it into a casserole, then pour in carrots, rice, horse's hooves, and ribs, and add a little salt to increase the base flavor.
4.Bring to a boil over high heat, cover the pot and turn to medium heat to simmer for 40 minutes, then add MSG, chicken powder, and pepper and stir well and seasoning, and then it will be released from the pot. The soup tastes fragrant and has high nutritional value. After drinking it, it will warm up and remove dryness.
(Cao)
