After entering the twelfth lunar month, it has snowed and been very cold these days. It is recommended to arrange a delicious soup for the family every day. Each kind of ingredient is rich, which not only warms the heart and stomach, but also has good nutritional value. It warms the body and dispels coldness. If you like it, collect it and arrange it for your family!
West Lake Beef Soup
1. Ingredients: prepare carrot cubes and shiitake mushroom cubes. tender tofu cut into small pieces and put on a plate for later use. For beef, try to choose sauced beef. Cut it into strips along the grain, then cut into small pieces. After cutting, put it on a plate for later use. Cut some coriander into pieces, add cornstarch in another small bowl, then add appropriate amount of water and stir to dissolve. Prepare an egg white, beat it up and mix well.
2. Boil the water in the pot. First put in the tofu, mushrooms and carrots and blanch them in the water. After blanching, take them out. Add water to the pot again, first add the beef cubes and cook for about a minute, then add the ingredients. The beef cubes will cook for a while before the beef will have a fragrant aroma. Season to taste, adding salt, chicken stock and pepper.
3. Turn up the heat and simmer for a while, then add a small amount of water starch to thicken the sauce and cook several times. Remember to turn down the heat when thickening. The soup should be a little thick. The last key point is to turn off the heat before adding the egg whites, so that the egg whites are in pieces after being put into the pot. When the egg whites are put into the pot, mix them quickly and blanch them until they are cooked. Sprinkle the coriander on the bottom of the bowl to better stimulate the aroma.
Stewed Lamb Chop Soup
1. First chop the lamb chops into large pieces, pour in water and soak for an hour to soak the blood, then blanch it in a pot with cold water and add a little white vinegar to remove the smell. Bring to a slow boil over medium heat to boil the blood foam, and knock it off with a spoon. After frying, do not pick up the super cold water. The shrinkage in cold water will affect the taste. Just use the soup in the pot to wash away the blood foam on the surface.
2. Prepare a casserole, pour an appropriate amount of water, add some ginger, green onion, dried chili peppers, Sichuan peppercorns, and two slices of Angelica dahurica . Boil the water in the pot and put in the lamb chops. Do not cover it to let the mutton smell dissipate. Cook for 20 minutes, then cover it, turn to low heat and simmer for another 40 minutes.
3. After the mutton is stewed, add salt to taste, add a handful of wolfberry, cook over high heat for two or three minutes, then sprinkle with pepper, mix with chopped green onion and coriander, and it's ready.
Radish and Egg Soup
1. Take a fresh radish, scrape off the outer skin, and cut into shreds. Next, marinate the shredded radish with white sugar to remove the spiciness, and marinate it for about half an hour. Cut a carrot into shreds. Add a little bit of edible salt to marinate. Add a little bit of edible salt to the three eggs and mix well. Cut some shredded ginger and green onions.
2. Make a sauce, add a small spoonful of salt, pepper, half a spoonful of chicken essence, then add a little sugar, fill a small bowl of water, and stir it with a spoon until evenly mixed.
3, shredded radish and carrots have been pickled, wash them, squeeze out the water and set aside. Prepare a little cornstarch and add a little water, stir evenly.
4. Pour a little water into the pot and bring to a boil. Put the shredded white radish into the pot and cook for about a minute. Then add the shredded carrots and after cooking, thicken the water with starch. Stir evenly in two or three times to make the soup. The juice has solidified. Pour in the egg liquid finely, then stir it with a spoon. After cooking for about a minute, add the prepared sauce, stir evenly, then sprinkle with wolfberry, add chopped green onion, and it is ready to serve.
Corn Spare Ribs Soup
1. First chop the ribs into small pieces, cut the corn into small sections, wash them in clean water and remove them from the water. Cut a white section of scallions into water chestnut slices, cut a piece of ginger into slices, remove a few peppercorns, and set aside a few slices of Angelica dahurica.
2. Put the ribs in cold water into the pot, add cooking wine to remove the fishy smell, boil the water to remove the foam, remove the ribs and control the water for later use.
3. Heat oil in the pot, put the ribs into the pot, pour in the prepared ingredients and stir-fry for about two minutes until fragrant. Pour in an appropriate amount of boiling water to cover the ribs. Turn to high heat and bring the water to a boil, then pour in the corn and cook for two minutes.
4. Then pour the ribs and corn into the casserole, simmer on low heat for 30 minutes, add a little salt and pepper to taste, stir evenly and then take it out of the pot.
Black beans Pork belly mushroom soup
1. Add a spoonful of salt to the fresh pork belly and wash it with flour. All the fat inside must be torn off by hand, put directly into the pot under cold water, add green onion and ginger slices, and cooking wine to remove the fishy smell, then bring it to a boil over medium heat, skim off the foam with a spoon, cook for about three minutes, take it out, cut the pork belly in half with a knife, and finally slice the pork belly into thin slices with a diagonal knife for later use.
2. Soak the mushrooms in warm water of about 40 degrees, and soak a small bowl of black beans. Next, add an appropriate amount of oil to the casserole, sauté the ginger slices first, then pour the pork belly into the pot. After sautéing until fragrant, pour in an appropriate amount of boiling water, bring to a boil over high heat, add the black beans, cover the pot after boiling, and simmer over low heat for 30 minutes.
3. The black beans have been cooked. Pour the soaked mushrooms into the pot and simmer on low heat for 30 minutes. Next, add an appropriate amount of salt to taste, a little chicken essence for freshness, and pepper, then stir evenly, and the black bean, pork belly, and mushroom soup is ready.
