Beginning of autumn has arrived. Looking back, I feel that time flies. Gradually, the weather will get cooler and less hot. Therefore, we can gradually adjust our diet. In summer, many people don't want to drink soup. It feels so hot and hot that even the delicious broth can't lift their spirits. When we arrive in beginning of autumn, we can drink some soup and make some broth to make up for the lost nutrition in summer. Moreover, eating soup will not be particularly greasy, and it can also taste delicious. We can try.
When beginning of autumn comes, remember to drink more three clear soups, which are delicious, nutritious and nourishing. Share the practice. I don't know how to do it. You can look at the detailed steps and make a reference.
The first broth: pigeon soup
Clean up the pigeons bought home and chop them into small pieces. Don't rush to blanch or stew meat, but soak it in cold water to remove blood.
After almost half an hour, take out the pigeon pieces, rinse them several times, pour them into the pot, add enough cold water, and turn on the fire to blanch them.
Boil until it bubbles, skim it with a shovel, and then take out the pigeon meat.
If pigeon meat is covered with floating foam when blanching, it should be washed with warm water and then put into the casserole.
Add ginger slices, onion slices and water, bring to a boil and stew for at least an hour.
Finally, add some ingredients, add salt and continue to stew for a while. When all the ingredients are cooked, add a little medlar and pigeon soup will be ready. As the saying goes, one pigeon wins nine chickens, which shows that pigeon soup is extremely nutritious. I remember it was often cooked after beginning of autumn.
The second broth: yam ribs soup
Prepare some ribs, chop them into small pieces and soak them in cold water for half an hour to an hour. Only by removing the blood can the sparerib soup be delicious enough without fishy smell.
It's still hot now. If the indoor temperature is high, remember to change the water frequently, and pinch it several times every time to let the blood out as soon as possible.
Add another spoonful of flour and wash for a while. Wash and pour into the pot.
Add ginger slices, onion slices, cooking wine and cold water, bring to a boil, and skim off the floating foam with a spoon. When no foam appears, take out the ribs and wash them. Remember to wash with warm water. This is not good for meat.
Boil the water in the saucepan, or directly pour the boiling water, add the ribs, ginger slices and scallions, boil over high fire, and then continue to cook over high fire for ten minutes.
Then simmer until the ribs are soft, add the sliced yam and simmer with salt for a while.
After the yam is stewed, remove the ginger and onion, stir with a little white pepper and add a little chopped green onion, so that the yam sparerib soup is ready, very delicious, very delicious.
The third soup: carrot mutton soup
Prepare some sheep bones, fat and thin mutton and soak them in water. No matter what kind of broth you make, the first step is to clean the ingredients themselves. Stew the ingredients before they are ready, and no amount of seasoning can cover up the smell. If you soak them, you can make the blood in bones and meat melt into the blood water, thus reducing the fishy smell.
Sheep bones and mutton should be soaked for at least an hour or two. After washing, put it in a pot, add ginger slices, onion segments and cold water, and cook slowly on low heat.
Remove the dirt from the surface with a spoon until there is no floating foam. Take out the mutton and wash it with warm water.
The blanching step is essential. Put the mutton into the pot again, and add ginger slices, pepper, onion and boiling water.
Boil the fire until it boils, and then simmer for about an hour. When the time is running out, it will appear milky white.
Add chopped carrot pieces and continue to cook on low heat for half an hour. Finally, add salt to taste, so that the carrot mutton soup is ready and tastes super delicious. Pay attention to pepper when cooking mutton soup.