First of all, hot and sour soup
Materials:
A little auricularia auricula, small pieces of tofu 1, twig bamboo shoots 1, 4 mushrooms, carrots 1, daylily 1/2 small bowls, coriander or nine-story tower (a little).
Seasoning: 1 tsp soy sauce, 1 tsp black vinegar, a little sugar, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp white powder water.
Steps:
1, soak Auricularia auricula in water until soft, pick it up and cut it into filaments; Shred tofu, bamboo shoots and carrots; Soak the day lily in warm water until it becomes soft, pick it up and squeeze it dry.
2. Drain the water in the soup pot, add all the ingredients. After the soup is boiled, add all the seasonings, adjust the salty taste, thicken it with white powder water, sprinkle with coriander (or nine-story tower), and take out the pot.
Second, bitter melon soup
Materials:
2 pieces of bitter gourd, plain ham 1 piece, canned wax gourd 1 can.
Seasoning: 2 teaspoons of soy sauce, a little salt and a little sesame oil.
Steps:
1. Wash bitter gourd, remove seeds and cut into cubes about 3 cm; Cut the vegetarian ham into small pieces for use.
2. Put water in the soup pot, add bitter gourd and wax gourd, and cook together.
3. Turn to low heat and simmer until bitter gourd becomes soft. Add vegetarian ham slices, soy sauce and salt, adjust the salty taste and drizzle with sesame oil.
Third, ebony radish soup
Materials:
3 ebony, 250g fresh green radish or white radish.
Seasoning: rock sugar, osmanthus bittern.
Steps:
1, radish washed and peeled, cut into small pieces or thick pieces.
2. Put the ebony and radish into a casserole, add appropriate amount of water, simmer until crisp and rotten, and add appropriate amount of rock sugar and sweet-scented osmanthus brine to serve.
Fourth, seaweed soup.
Materials:
1 Put dried kelp buds, a little white sesame seeds and a proper amount of ginger slices.
Seasoning: appropriate amount of salt and mushroom powder.
Steps:
1, drain the soup pot, add ginger slices and cook together.
2. After the soup is boiled, put it into the sea and bring it to a boil with buds. Add all seasonings, adjust the salty taste, and sprinkle with white sesame seeds before serving.
V. Western Vegetable Soup
Materials:
3 handfuls of watercress, 1 sliced vegetarian sausage, 1/2 bowls of mushroom heads, and a little ginger slices.
Seasoning: a little soy sauce and the right amount of salt.
Steps:
1, wash watercress, marinate sausage and slice.
2. Drain the water in the soup pot, then add all the ingredients and cook for about 20 minutes. Add salt, adjust the salt, and add a little soy sauce before cooking.
Six, dried tangerine peel and radish soup
Materials:
Radish 1, tangerine peel 10g, hawthorn 10g.
Seasoning: a little salt, a little coriander or a little basil.
Steps:
1, first wash radish, peel and cut into pieces; Wash coriander and chop it; Wash tangerine peel and hawthorn with clear water.
2. Put a proper amount of water in the pot. After boiling, put all the above materials in, cook over high fire, turn to low heat after boiling, cook until the radish is cooked, add salt to taste, sprinkle with coriander and take out.
Seven, simple pumpkin soup
Materials:
2 small melons
Seasoning: 1 cup (240ml) of coconut milk (or soybean milk and cashew milk), 2 cups (480ml) of water (or vegetarian soup), a little sea salt, 1 spoon of olive oil (or coconut oil) (15ml), maple syrup (or agave honey and crystal sugar)
Steps:
1. Preheat the oven to 176 degrees Celsius, and spread tin foil or oiled paper on the baking tray.
2. Cut the pumpkin in half and scrape off the pulp and seeds (the seeds can be kept as roasted pumpkin seeds).
3. Brush a layer of oil on the surface of melon meat and put it on the baking tray. Bake for 45-50 minutes until chopsticks can easily pierce the skin of melon. Take it out of the oven, air it for 10 minutes, then scrape out the melon meat with an iron spoon, or remove the skin by other methods, leaving the melon meat.
4. Put pumpkin, water, coconut milk, sea salt, olive oil, maple syrup and other raw materials into a blender and mix well.
5. Pour the mixture into the pot, simmer for 5- 10 minutes, taste, season according to taste, and enjoy directly.
Eight, lotus root yam soup
Materials:
Lotus root 100g, carrot 30g, medlar 1, and ginger 3 pieces.
Seasoning: vegetable oil and salt.
Steps:
1, peeled and sliced lotus root, yam and carrot, and shredded ginger.
2. Heat a wok, pour a little oil, saute shredded ginger, stir-fry carrots slightly, add boiling water, move into a casserole, add lotus root, yam and medlar, and simmer for 20 minutes. Add some salt before cooking. It's delicious.
Nine, red dates, peanuts and yam pot lotus root
Materials:
Jujube, peanut, yam, lotus root and dried Pleurotus eryngii
Seasoning: vegetarian soup, salt, mushroom essence.
Steps:
1, peeled yam, washed and cut into hob blocks; Cleaning lotus root, peeling, and cutting into hob blocks; Soaking dried Pleurotus eryngii in cold water, soaking until soft, and cutting into pieces; Wash red dates and peanuts separately.
2. Put Pleurotus ostreatus, corncob, Chinese cabbage and wax gourd into a pot, add water and cook for 2 hours, then take out Pleurotus ostreatus, corncob, Chinese cabbage and wax gourd to make vegetarian soup.
3, from the pot, pour a little oil into the pot, add yam and lotus root, stir fry, stir fry.
4. Take a soup pot, put the yam and lotus root in step 3, then add the dried Pleurotus eryngii slices, red dates and peanuts, pour the vegetarian soup in step 2, boil it with strong fire, simmer for about 4 hours, season it with a little salt and mushroom essence, and take it out.
Ten, Flammulina velutipes soup
Materials:
400g of green papaya (or white radish), 0/00g of Pleurotus eryngii 1 each, 8 red dates, 5g of bamboo shoots, 5g of day lily (standby), 30g of ginger slices and 2000ml of water.
Seasoning: olive oil 1 tsp, a little sesame oil, salt 1 tsp.
Steps:
1, sliced green papaya, sliced bamboo shoots, sliced Pleurotus eryngii and fresh mushrooms.
2. Pour oil, sesame oil and ginger into the hot pot and stir fry. Add mushrooms and Pleurotus eryngii and stir-fry for later use.
3. Pour in water, green papaya and red dates and cook until soft. Add other ingredients and seasonings and cook for 2 minutes.
Eleven, sweet potato ginger soup
Materials:
300 grams of sweet potato, 20 grams of ginger, 10 peeled red dates, 50 grams of glutinous rice balls, and appropriate amount of water.
Seasoning: appropriate amount of brown sugar
Steps:
1. Wash the sweet potato and cut into pieces. Cut ginger into thick slices for later use.
2. Put sweet potato pieces, ginger slices, red dates and water into the pot. After the fire boils, turn to low heat and cook for 30 minutes.
3. Add water to glutinous rice flour, make balls, and knead them into small balls for later use.
4. After the small round seeds are cooked, put them in cold water to cool, and finally add brown sugar to taste.
Twelve, three mushrooms and yellow ear soup
Materials:
6 yellow fungus (soaked), 60g bamboo shoots (sliced), 60g straw mushrooms (sliced), 60g shiitake mushrooms (soaked sliced) and 60g shiitake mushrooms.
Seasoning: salt 1/2 tbsp, sesame oil 1 tbsp, 8 bowls of vegetarian soup.
Steps:
1. Put all the ingredients in a saucepan, simmer for 3 hours, and add seasoning to serve.
Thirteen, stewed morel with Ganoderma lucidum and walnut
Materials:
Dried Morchella, Ganoderma lucidum, red dates, vegetarian soup, salt, mushroom essence.
Steps:
1. Wash all the materials and put them in a saucepan for later use.
2. Add a spoonful of vegetarian soup to the pot, add a proper amount of salt and mushroom essence after boiling, put it in a soup cup after taking out the pot, and steam it in a steamer for 60 minutes.
Fourteen, three silk bean curd soup
Materials:
250g of tofu (2 pieces), 30g of carrot, 30g of auricularia, 20g of bamboo shoots, 0g of ginger10g of celery10g.
Seasoning: salt 1/2 tablespoons, soy sauce 1 tablespoon, sugar 1/3 tablespoons, a little pepper, a little sesame oil, 5 bowls of water and 4 tablespoons of water.
Steps:
1, tofu washed, salted and shredded; Pedicled auricularia auricula, washed and shredded; Wash celery and cut into powder; Wash carrots, peel and wash, and shred; Washing bamboo shoots, peeling, washing and shredding; Wash ginger, peel and wash, and shred. Put the above materials in the side dish.
2. Put water in the pot, bring it to a boil, add the agaric fungus, pick it up and put it on the plate.
3. Put water in the pot, add other materials, boil, add seasoning, hook into thick soup, then add celery powder and sesame oil to the soup plate, and there is a disc at the bottom.
Fifteen, lily cabbage soup
Materials:
5 grams of ginger, 30 grams of lily, 300 grams of Chinese cabbage, a little salt.
Steps:
1. Wash all the ingredients, cut the cabbage into small pieces and boil it in a pot.
2. After the cabbage is cooked, add some salt to the pot.
Tips:
Light lily cabbage soup has a good detoxification and edema removal effect. Drinking it half an hour before meals can increase satiety and reduce the calorie intake of staple food. But it is not recommended to drink it at night, because the diuretic effect of cabbage may wake you up at night and increase the metabolic burden of the kidney.
Sixteen, Flammulina velutipes bean curd soup
Materials:
Tofu, Flammulina velutipes, ginger slices, pea seedlings
Steps:
1. Add ginger slices and water to the casserole.
2. After the fire boils, turn to low heat and cook for 20 minutes.
3. Remove the oil slick when cooking, and clean the oil stain as clean as possible.
4. After cooking, remove the ginger.
5. Pour in tofu and cook for a few minutes.
6. Then put the Flammulina velutipes in.
7. When the soup boils again, pour in pea seedlings, turn off the fire and season with salt.
Seventeen, homemade vegetarian soup
Materials:
Mushrooms, carrots, corn, soybean sprouts.
Steps:
1. Wash all materials, remove mud roots from mushrooms, cut carrots into hobs, and cut corn into small pieces.
2. Put the sorted materials into the pot and add appropriate amount of water.
3. Bring the fire to a boil and simmer for about 1 hour. You can open a lid in the middle, so the soup will be clearer.
4. finally, after cooking, filter out the ingredients and you can get a clear vegetarian soup. Put it in the refrigerator for cooking.
Eighteen, delicious miso soup
Materials:
3 tbsps of Korean soy sauce, potato 1 piece, tender tofu 1 box, zucchini 1/4 pieces, pepper 1 piece, salad oil 1 spoon, a little pepper powder, a little celery leaves and 500ML of water.
Steps:
1, add water to the soup pot, heat it, add Korean soy sauce, stir and melt evenly, then add diced zucchini and diced potatoes. Then bring the fire to a boil and simmer for about 5 minutes over medium heat.
2. Add tofu and pepper to boil and continue to cook for 2 minutes. Turn off the heat and add Chili powder and celery leaves.