What kind of soup do you drink in this weather?

Mochow has no bosom friend. Everyone knows my aunt. Hello, everyone, I'm Aunt Noodles. Today, Aunt Xiaomian will share with you the practice of seven courses of beginning of autumn soup. In the face of the increasingly hot weather recently, everyone may have been expecting early summer and cool autumn to come to us as soon as possible. By then, everyone can enjoy the cool air in autumn and never have to worry about the hot weather again. But don't worry, this day will come soon. Let me tell you some good news. Beginning of autumn will be in a few days, and it is the hottest time in summer. After beginning of autumn, this kind of weather will gradually leave us. However, as a gourmet, ZSZSZSZ wants to introduce seven kinds of delicious food before and after beginning of autumn. These seven delicacies are all soups, which are most suitable for eating around beginning of autumn.

Drink more of these 7 kinds of soups after beginning of autumn, which are nourishing and refreshing, nutritious and delicious, and are not afraid of autumn tigers. In a few days, the annual autumn solar term will begin. But it's still dog days, and the autumn tiger will come out from time to time. It will be hot for a while, and the heat and summer will continue. When the humidity in the air increases, you should drink more soup to nourish your body and enhance your immunity. Before and after beginning of autumn, drinking more of these 7 kinds of soups will make the skin moist and not dry, replenish nutrition and make the body healthier. These seven kinds of soups are healthy and moist once every three to five times, especially suitable for female friends. Drinking them regularly can replenish water and nutrition to your body. Don't miss it. Now, I will share this "seven-course soup in early autumn" with you. Friends who like it can follow the recipe, give their families a delicious meal and give their loved ones a care.

Qi Dao Qiu Chu Tang

Mushroom and shrimp soup

Ingredients: Tricholoma, shrimp, Chinese cabbage, salt, cooking wine and pepper.

Practice: 1. Peel off the shell of shrimp, pick out the shrimp line with a toothpick, wash it, marinate it with salt and cooking wine pepper for 10 minute, wash the Chinese cabbage and cut it into small pieces.

2. Wash the mushrooms, control the humidity, remove the roots and keep the umbrella cover.

3, put a little oil in the pot, add mushrooms, and fry on low heat until the mushrooms are full of juice.

4. Then cut the Tricholoma into small pieces with scissors and add appropriate amount of water to boil.

5. After the fire boils, add the marinated shrimps, cook the shrimps until they change color, and put them into the cabbage section.

6, continue to cook for another minute, and finally add the right amount of salt to taste and stir well.

Winter melon ribs and laver soup

Ingredients: winter melon, kelp, ribs, ginger, onion, salt.

Practice: 1, soak dried kelp in water until soft, peel and wash wax gourd, and cut into hob blocks.

2. Soak the ribs in clean water for half an hour, remove the blood, and then clean them with water.

3. Add water to the pot, add ribs in cold water, add ginger slices, remove fishy smell with a little cooking wine, boil over high fire, skim off floating bone residue, and continue to cook over high fire for 5 minutes.

4. Take out the ribs. Wash it again, drain the water, clean the onion and cut it into onion segments.

5. Put the ribs in the casserole, pour in the right amount of water, add a few slices of ginger and onion, and cook on low heat 1 hour, adding as much water as possible at a time.

6. Then add the sea cucumber and wax gourd, add a proper amount of salt, continue to cook for about 15 minutes, put it in a bowl, and add some chopped green onion, which is fragrant and fresh but not greasy.

Cucumber, tofu and egg soup

Ingredients: cucumber, eggs, tofu, seaweed, shallots, salt, pepper and sesame oil.

Practice: 1. After washing tofu, cut it into cubes and soak it in light salt water for a few minutes to remove the beany smell.

2. Wash the cucumber and cut it into thin slices. Beat the eggs into a bowl, add a little salt and beat well with chopsticks. Porphyra is boiled with water, and onion is cut into chopped green onion.

3. Heat oil in a wok, saute chopped green onion, add appropriate amount of water to boil, soak, remove tofu, put it in a wok and cook for 5 minutes.

4. Then add the prepared cucumber slices, and the laver can continue to cook for half a minute. Don't cook for too long.

5. Finally, slowly pour the beaten egg liquid into the pot, turn off the fire after it solidifies into egg blossoms, add salt and white pepper, and drop a little sesame oil and mix well.

Tricolor vegetable soup

Ingredients: Pleurotus eryngii, tomatoes, Chinese cabbage, eggs, garlic cloves, salt and pepper.

Practice: 1, Pleurotus eryngii cut off the roots, washed and cut into sections, washed and peeled tomatoes and cut into small pieces, cut Chinese cabbage into filaments, rinsed and finally drained.

2. Put the eggs in a bowl, add a little salt and cooking wine, stir well, peel the garlic and cut it into garlic slices.

3. Pour a little oil into the pot, add the garlic slices and stir fry, then add the tomato pieces and stir fry the soft tomatoes, and add the right amount of water.

4. After the fire boils, add shredded Chinese cabbage and Pleurotus eryngii, wait until the soup boils again, cook for 5 minutes, add 1 tablespoon salt and a little pepper.

5. Pour in the prepared beaten egg liquid to form egg flowers, turn off the fire, stir well and put them in a bowl.

Day lily beef soup

Ingredients: day lily, beef, shallots, ginger, salt, cooking wine, raw flour, cooking oil, soy sauce and pepper.

Practice: 1. Soak the dried day lily in clear water to remove the hard stems at the top, clean it, blanch it in a boiling water pot for 5 minutes, take it out and rinse it, and squeeze out the water.

2. Soak the beef in clear water for 20 minutes, then squeeze out the blood and wash it, and cut it into thin slices along the grain.

3. Put the sliced beef into a bowl, add a little edible salt, cooking wine, cornmeal and cooking oil, and marinate for 10 minute.

4. Pour an appropriate amount of cold water into the pot to boil, cut some ginger, put it in for a few minutes, add the marinated lean meat slices, boil, skim the floating foam and cook for another 5 minutes.

5. Add day lily and cook for 2 minutes. Finally, add chopped green onion, add a little salt, pepper and chicken essence to taste, stir well and turn off the heat.

Children vegetable bone soup

Ingredients: a few big bones, 8 children's dishes, onion, ginger, cooking wine, salt and pepper.

Practice: 1, wash the big bone, add cold water to the pot, add the big bone, add some slices of onion and ginger, skim off the floating foam on the surface, cook for 2 minutes, take it out and rinse it with clear water.

2. Put the big bones into the casserole, add enough water, then add the minced onion and ginger, pour some cooking wine, boil over high fire, and then turn to low heat for slow stew.

3. Wash the children's dishes, cut them into large pieces with a knife, stew the big bone soup 1 hour, and then add the children's dishes to stew 10 minutes, which makes the children's dishes easier to cook.

4. Put it in before cooking and season with salt and pepper.

Radish, seaweed and shredded pork soup

Ingredients: radish 1 piece, half a slice of laver, lean pork 1 piece, 3 parsley, 3 shallots, a little salt 1 spoon, sesame oil, cooking wine and pepper.

Practice: 1, white radish washed and peeled, cut into thin strips, add a little salt and sesame oil and mix well for a few minutes.

2. Wash the pork and cut it into shredded pork, add a little salt, and marinate in cooking wine for about 10 minutes.

3. Soak laver in water, wash parsley and shallots, and cut into small pieces.

4. Add a proper amount of water to the pot to boil, pour in white radish strips and shredded pork, skim off the floating foam and cook for about ten minutes.

5. Add laver, cook for about 2 minutes, add onion and coriander, add a little pepper and salt, mix well and take out the pot.

Mochow has no bosom friend. Everyone knows my aunt. Hello everyone! I'm Aunt Xiaomian. Unconsciously, I have been cooking with you for five years! After getting along, we can share the knowledge of food life and experience the happiness of food life together! Here, say thank you! Ok, friends, today's article is here to share with you. If you have any different views on this article, please express your views in the comments at the bottom of the article, and we will carefully read every message you leave ~

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