What are the practices of cucumber soup?
Nutritional function of old cucumber soup: according to contemporary pharmacology, "old cucumber" contains fine methylcellulose, which can promote the metabolism of spoilage components in the intestine and reduce the concentration of cholesterol; And the gourd it contains has the effect of preventing cancer; Propylene diacid can inhibit the transformation of glycogen into human fat, which is beneficial to lose weight; In addition, it also contains vitamins A, C, potassium and other minerals that are beneficial to the body. In addition to containing nutrients, in traditional Chinese medicine, old cucumber soup is cool and sweet, and has the functions of clearing away heat and toxic materials, diuresis and detoxification.
First, the practice of cucumber egg drop soup
1. Wash the loofah and cut it into prismatic pieces, and cut the ginger and garlic into thin strips.
2. Add some oil to the pot and bring it to a boil. When the oil is boiled, add shredded ginger and shredded garlic into the pot.
3. Stir-fry cucumber slices twice, and then add appropriate amount of cold water.
4. Knock the raw eggs into the bowl and sprinkle them.
5. After the soup is boiled, pour in the egg liquid, push it twice quickly with a spoon, and turn off the fire as soon as the egg liquid is formed.
6. Add the right amount of salt and chicken essence sesame oil to taste.
Cooking method: It is not difficult to make a good-looking egg soup, but one thing is particularly important:
Be sure to wait for the soup in the pot to boil before adding the egg liquid! Push it twice with a spoon, and the egg soup will turn off immediately! The posture must be fast!
Second, the practice of loofah soup
Ingredients: towel gourd (one), seasoning: ginger slices (two), salt (one spoonful), kitchen utensils: hot pot and boiling pot.
Prepare food first.
Light the stove, add two bowls of water to the empty pot, add ginger slices, edible salt and cook over high fire!
Luffa is thin and sliced.
Boil ginger slices, add loofah,
Cook for another ten minutes, you can smell the smell of loofah, and you can cook! If you feel uncomfortable without oil, just put some sesame oil.
Tip:
It's a person's quantity. If there are many people, add more water and use loofah.
Third, the practice of soybean sprouts and loofah soup
1. Bean sprouts are washed.
2. Wash the loofah, cut into pieces, and roll the onion for later use.
3. Cassava starch is dissolved into starch by adding a small amount of water.
4. Add cooking oil to the pot. When the water temperature is 70% hot, add onion and stir-fry until fragrant.
5. Then add cucumber slices and soybean sprouts and stir-fry until the color is slightly lighter and the oil has been absorbed into the dish.
6. Then add boiling water.
7. Add appropriate salt.
8. When the vegetables are cooked, add the thickening powder and stir until boiling 1 min.
Old cucumber and wolfberry bone soup
Food: an old cucumber, ribs and a wolfberry.
Seasoning: ginger, onion, rice wine, salt, white pepper and vanilla.
Fourth, the practice of old cucumber and wolfberry bone soup
1. Wash the ribs and skim them with ginger slices and rice wine water.
2. Fill the soup pot with water at one time, add the ribs, stir the floating powder after the fire is boiled, add the onion, ginger and rice wine and simmer for one hour, and remove the seasoning such as ginger.
3. Wash and peel the old cucumber, make a developing strip with a peeling knife, and put it in the pot with the washed medlar. Bake 15 minutes with medium and small fire, and add white pepper, salt and vanilla to taste.
Special reminder:
1. Meat must be cooked with cold water, so that the meat will not get old easily; If you like heavy taste, put cucumber seeds together to cook, which can strengthen the spleen and stimulate appetite.
2. If the temperature is still high, replace medlar with coix seed and turn it into a soup for reducing fire and eliminating dampness.
In fact, it is not necessary to use a single food in the cooking of cucumber soup, but adding some other foods to the cooking of cucumber soup will not only change the taste of cucumber soup, but also make it more nutritious. The four cooking methods of cucumber soup mentioned above in the original text all need to be studied and trained.