There's nothing quite like a bowl of hot soup on a cold day. Not only is the soup delicious, but it also provides the body with the nutrients and calories it needs. Neither adults nor children can resist the soup **.
1. Prepare a radish first, cut it into diced radish, and then put it into a large pot, a handful of chopped green onions, pour in crushed peanuts, put in salt, thirteen spices, spicy fresh, fully grasp and mix evenly, then beat an egg, add flour, grab it and squeeze out the balls, and don't spread it out.
2. After the oil in the pot is hot, add the green onion and ginger to fry the fragrance, then pour in the fungus and fry until fragrant, then add an appropriate amount of water, seasoning, add salt, chicken essence, pepper, light soy sauce, boil the water on high heat, put the spoon into the pot one by one, wait for the balls to set, then put in a handful of soaked vermicelli, cook the balls, and finally put in a handful of green vegetables, and then pour a little grinding sesame oil, and the radish ball soup is ready.
1. Cut a piece of tender tofu into small cubes, cut the mushrooms into thin slices, cut the lean pork into thin slices, add a little salt, pepper to remove the smell, grasp and mix evenly, then pour in water starch, grasp well and put it aside for later use.
2. Tear the cabbage leaves into small pieces, heat the pot, add a little cooking oil, pour in the hot oil and fry the eggs until golden brown, cut the bottom into smaller pieces, then add boiling water, turn on high heat to cook it for two or three minutes, and then put the meat slices into the pot. Stand still for 30 seconds, then gently push with a spatula, then put the mushrooms, tofu and cabbage in the pot together. Add a spoonful of salt, pepper, pine and fresh to taste, stir well and cook for another 3 minutes. Finally, sprinkle some soaked wolfberries and chopped green onions, and the soup is ready.
1. Cut the tofu into thin strips. Cut the black fungus into shreds. Then prepare shredded green onions, coriander, raw dried shrimp skin, beat the eggs into a bowl, and stir well with chopsticks.
2. Add a little oil to the pot, add green onions, ginger, garlic and dried chili peppers, and stir-fry until fragrant. Cook an appropriate amount of aged vinegar along the edge of the pot to make the vinegar more flavorful. Then add an appropriate amount of water. To taste, add 1 tablespoon of salt, chicken essence. Light soy sauce in moderation. Pepper. Stir well, bring to a boil and cook for 2 minutes, using a fine colander to remove all the slag from the pot. Then pour in starch water to thicken, and finally boil until sticky, then pour the egg liquid into the pot in a thin line, pour in all the side dishes, stir well, and cook for 30 seconds. Finally, add aged vinegar, sesame oil, and the hot and sour soup is ready.
1. Soak the big bones in light salt water to soften the meat, soak in the blood water, cut the yam into small pieces, put the cleaned big bones directly into the pot, and then add an appropriate amount of cold water. Add a little cooking wine, boil the water on high heat, then use a spoon to clean the foam, blanch the water on high heat for about 5 minutes, control the water and remove it, and then add an appropriate amount of warm water to wash it.
2. Heat the pot, boil the lard until it melts, then put the big bones into the pot and fry the meat fragrant. Fry until the surface is golden brown, pour in the hot water that has just been boiled, boil on high heat for about 5 minutes, turn on low heat and simmer for an hour, add a spoonful of salt, put the yam in, and simmer for about 10 minutes. Finally, sprinkle some soaked wolfberries and chopped shallots and you can start drinking. **10,000 Powder Incentive Plan