The 2 soups that must be drunk in winter are really comfortable to warm the stomach and body, the in

Mondo Gastronomy Updated on 2024-01-29

5,000 years of eclipse

Drink soup in winter to warm the stomach and body, and the nutrients can be quickly absorbed and drive away the cold on the body;If you drink a bowl of soup first, you still feel full, and then reduce the intake of staple foods, it has an excellent effect on weight control. In winter, the soup uses high-quality ingredients in season, such as Chinese cabbage, radish, and mutton. Today, I will share 2 seasonal soups to relieve cravings, strengthen the body, and replenish yang qi, without delaying anything.

---Cabbage and mushroom meatball soup]--

This soup is especially suitable for winter consumption, the cabbage is sweet and can relieve fever, the mushrooms are fresh and rich in plant fiber, and the pork balls are added with water chestnuts, which not only tastes more delicious and tender, but also has the effect of clearing heat. This soup is suitable for both men and women, young and old.

【Ingredients】 300 grams of ground pork, 120 grams of peeled water chestnuts, 1 cabbage leaf, 120 grams of oyster mushrooms

【Seasoning 1】15 grams of minced green onion, 15 grams of corn starch, 3 grams of salt, 10 grams of soy sauce, 10 grams of light soy sauce, 3 grams of white pepper, 30 grams of cold water

【Seasoning 2】 10 grams of oil, 5 grams of chopped green onions, appropriate amount of hot water, a little minced chives

Production] 1Preparation: Pork filling with fat 1 and lean 9;Peel and wash water chestnuts;Wash cabbage and oyster mushrooms;

2.Cabbage and oyster mushrooms are cut into small pieces;

3.Slice the water chestnuts first, then shredd, finally mince and chop, and pour [Seasoning 1] into the meat filling;

4.Stir well in one direction;

5.Heat the pan with warm oil, boil the green onions, add the cabbage and oyster mushrooms and fry until soft;

6.Put an appropriate amount of hot water and bring to a boil;

7.Turn to low heat, keep slightly boiling, the meat filling or squeeze or form balls, turn to high heat after all are put into the pot, cook until all the meatballs float on the surface, and sprinkle minced chives out of the pot.

[Apple's private talk].

1.Nearly 1 3 minced water chestnuts are put in the meat filling, which is difficult to stir and mix evenly

2.Some of the salt in the minced meat will penetrate into the soup, so it depends on the taste of whether you add salt to the soup or not.

---Stewed mutton bean bubble]--

In winter, it is suitable to eat mutton, drink mutton soup, add tofu to soak in the stewed mutton, which is nutritious and delicious, with the "blessing" of carrots, it also has a slightly sweet and lively orange color, which makes people have a great appetite.

【Ingredients】 500 grams of lamb leg meat, 100 grams of bean bubbles, 1 carrot (150 grams).

【Ingredients】 10 grams of green onions, 10 grams of ginger, 2 grams of white peppercorns (40 grains), 5 grams of minced shallots, 800 grams of hot water

【Seasoning】 2 grams of salt

Production] 1Preparation: Wash the lamb leg and meat, tear a small bite of the bean bubble, peel the carrot and cut it into pieces;

2.Put the leg of lamb and the meat and hot water into the pot and boil over high heat to skim the foam

3.Add green onions, ginger slices, and white peppercornsPressure cooker, medium heat, 20 minutes;

4.Add salt, bean bubbles, carrots and simmer over low heat for 20 minutes

5.Sprinkle chopped shallots out of the pan to add color and flavor.

[Apple's private talk].

1.The leg of mutton or the leg of lamb is tender and elastic, which is very suitable for stewing soup and braised meatUsing a pressure cooker can be a huge time saver;

2.The bean bubble is the oil tofu, tear a small mouth, it is easier to absorb the soup, the outside is soft inside, and the juice is abundant.

"Make food with love and record beauty with heart;Bring out the mellow taste of the ingredients in a simple way." I am a dancing apple in Meggy, I have been an English teacher for 18 years, and now I am a house cook, a food writer, a multi-platform special food creator, a health manager, and an ACI international registered dietitian. Food book "Home Cooking with Million Views".

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