material

Corn cob, Flammulina velutipes, Lentinus edodes, Pleurotus ostreatus, celery leaves.

Practice 1: Wash corn, cut into pieces, soak mushrooms in salt water, wash celery, leave leaves and wash.

2. Remove the roots of mushrooms and cut them into pieces.

3: Boil water in a pot, add corn Flammulina velutipes, Lentinus edodes and Pleurotus ostreatus, add salt and celery leaves and cook for 20 minutes.

Note: advocate a healthy diet with less oil, less salt and less sugar. This soup is a good choice for lowering blood fat, and it contains no oil or sugar.

Italian beef and vegetable soup

material

Beef brisket, cabbage, carrots, onions, celery, mushrooms.

Exercise 1. Boil a pot of water, put the chopped beef brisket in the pot for a minute or two, and take out the blood powder.

2. Put the beef in a clean saucepan, add enough cold water without meat, add fragrant leaves and ginger slices, boil over medium heat, skim the floating powder, and simmer for about 45 minutes.

3. When stewing beef, diced onion, sliced mushrooms, diced celery, diced carrots and shredded Chinese cabbage.

4. Take a wok, add a piece of butter and a little olive oil, and heat until it melts.

5. Add onion and saute until fragrant

6. Add carrots and stir-fry until soft, then add shredded cabbage, diced celery and sliced mushrooms.

7. When the vegetables were fried, the brisket had been stewed for almost 40 minutes. Take out the brisket, and take out the fragrant leaves and ginger slices together.

8. Pour the fried vegetables into the beef soup pot.

9. Beef, cut into cubes, was also poured back into the pot.

10. After adding tomato sauce, simmer for about 1.5 hours, and add a little salt and a little soy sauce according to taste to refresh.

1 1. If there are herbs, fresh or dried herbs, such as basil, put some herbs in the soup after it is cooked, and it tastes better.

Tomato and vegetable soup

material

2 tomatoes, potatoes 1 each, carrots 1 each, broccoli 1 each, half an onion, 30g corn kernels, 30g butter, appropriate amount of salt, appropriate amount of black pepper and sugar 10g.

Practice 1, carrots and potatoes are washed, peeled and cut into small pieces, onions are cut into small pieces, and broccoli is washed and broken into small flowers.

2. Wash and peel the tomatoes, cut them into small pieces and put them into a blender to make ketchup.

3. Put the butter into the pot and melt it with low fire.

4. Turn to high heat, add chopped green onion and stir-fry until fragrant, then pour in tomato sauce and sugar, stir well, and add about 200ML of water.

5. After boiling, pour in potato pieces and carrot pieces and boil again.

6. Pour in corn kernels and broccoli and cook for about 2 minutes.

7. Add black pepper and salt and stir well.

Curry vegetable soup

material

3 triangular tofu, 2 fresh mushrooms, 2 eggplant 1/2, 2 onion 1/3 red sweet pepper 1/3 yellow sweet pepper1/3, 50g carrot, 40g corn shoot, 2 green beans and 65438 minced garlic.

Exercise 1. Wash triangle oil tofu, fresh mushrooms and corn shoots; Wash eggplant and remove pedicle; Wash and peel onions and carrots; Wash red and yellow bell peppers, remove pedicels and seeds; Cut into small hob blocks for use.

2. Wash the green beans and cut them into sections, blanch them in boiling water until they are emerald green, remove them and drain them for later use.

3. Put 3 tablespoons salad oil in a hot pot, add minced garlic and Jiang Mo, stir-fry until fragrant, add Chili powder, stir-fry evenly, and add all 1 ingredients to stir-fry evenly.

4. Add curry powder into the pot of Method 3 and stir well, then add vegetable stock to boil over high fire and continue to cook over low fire for about 15 minutes. Add curry blocks and stir until completely uniform, and finally add the blanched green beans in method 2.

French vegetable soup

material

25g of butter, 2 cloves of garlic, 2 winter onions, canned tomato pieces 1.5kg, 400ml of clear soup or vegetable soup, 200g of dried basil 1 teaspoon, 200g of salt and black pepper, 200g of tender potatoes, 2 tender carrots 12 (or 4 baby carrots) and 6 radishes.

Exercise 1. Boil a pot of water and mash potatoes. Put the butter in a large pan and heat it slowly. Peel garlic and onion, chop them, add them to butter and stew for 3 minutes.

2. Add tomato pieces (even juice), stock, dried basil, salt and pepper, cover and stew for 15 minutes.

3. Wash the potatoes, cut them into 4 parts, put them in another boiling pot and blanch them with boiling water. After boiling again, turn down the heat and cook slowly.

4. Cut the useless part of the tender carrot and cut it in half. If the carrot is bigger, peel it first and then cut it into 2.5 cm pieces. After the potatoes are boiled for 5 minutes, add carrots.

5. Cut the useless parts of the radish, wash it, dice it, and add it to carrots and potatoes. Clean asparagus tips. Remove the pedicels and tendons of the sugar pod peas and wash them, and everything will be split in two. Put asparagus tips and sugar pod peas in the pot.

6. Cook the vegetables for 10- 12 minutes until they are just soft. If cheese is used, it should be ground and used at this time.

7. Drain the vegetables and put them in the tomato soup. Add the cream and stir well. Wash and shred the basil leaves and put them into the soup.

8. Season with salt and pepper and eat immediately. If cheese is used, diners can sprinkle it on the vegetable soup themselves.

Chicken vegetable soup

material

Half a chicken, 8 mushrooms, potatoes 1 piece, tomatoes 1 piece, 4 large pieces of Chinese cabbage, appropriate amount of ginger and salt.

Exercise 1. Cut the chicken into pieces, first remove the blood, rinse it, blanch it with boiling water and take it out;

2. Put water in the pot, add ginger slices and chicken pieces, boil over high fire and stew for about 40 minutes;

3. Add all kinds of vegetables to stew together, put the ones that are difficult to cook first, and finally add salt to taste.

Healthy vegetable soup

material

3 dried mushrooms, 250g white radish, 200g carrot, 200g burdock, 50g white radish leaves, 1800㏄ water.

Exercise 1. Wash and drain the mushrooms; Wash and drain the white radish, cut it into sections without peeling; Wash and drain carrots, and cut them into blocks without peeling; Cleaning burdock, draining, and cutting into short columns; Wash and drain radish leaves for later use.

2. Take the soup pot, put all the ingredients according to the method of 1, add the water that can cover the ingredients, cook on high fire until boiling, and then turn to low fire for about 1 hour.