During the cold winter months, people are prone to fire due to the dry air. In order to solve this problem, we can often drink some soups that have the effect of repelling cold and moisturizing dryness. Next, I will introduce you to 5 bowls of soup with these benefits, and they all taste very delicious. It has the effect of repelling cold and moisturizing dryness, and the taste is also very delicious. During the cold winter months, you may wish to drink these soups often to nourish your body and improve your immunity.
1. Clean the fish head, then sprinkle in an appropriate amount of white pepper to remove the smell, pour in beer, first rub the shallots out of the green onion and ginger juice, rub it fully on the fish, and marinate for 20 minutes.
2. Prepare the tender tofu and cut it into small pieces, ginger slices, chopped green onions, wipe off the water on the fish, heat the pot, heat the pan with cold oil, and then put the ginger slices into the pot, turn on the fish head over medium and low heat and fry it slowly, until the fish is golden brown on both sides. Add boiling water and bring to a boil over high heat. Cook for about five minutes, the fish soup is very white, put the tofu in the pot and cook to taste. Add salt, sugar, wolfberry, and chopped green onion to the seasoning, and the fish soup is ready.
1. Cut the white radish into thin strips, then cut some ginger shreds and chopped green onions. Heat the oil and beat in a few eggs and fry until golden brown.
Put it on a plate and set aside.
2. Leave the bottom oil in the pot, pour in the green onion and ginger and stir-fry until fragrant, pour in the shredded white radish, add salt, and pour in an appropriate amount of hot water. Put the eggs in again and bring to a boil over high heat. Add salt, chicken essence, pepper, goji berries to taste, stir a few times, sprinkle with chopped green onion and coriander. The white radish soup is ready, refreshing and delicious, nutritious and delicious, heart-warming and stomach-warming.
1. After the oil is hot, add the green onion and ginger, then add the chicken and fry it until it is a little tight, then add boiling water, cook for about ten minutes, and pick out the green onion and ginger inside. Pour the chicken broth into the casserole, then add the lotus seeds, shiitake mushrooms, and red dates. Simmer over medium-low heat for an hour and a half.
2. Then add an appropriate amount of salt to taste, stew the chicken must be added at the end, if you put it too early, the protein in the chicken will not be easy to dissolve, so that the chicken tastes firewood, and it will also make the soup dark and the concentration is not enough. A very tasty chicken soup is wrapped.
1. Cut a piece of tender tofu into small cubes, add a spoonful of salt, soak the tofu in water, cut a tomato into strips, and tear the oyster mushroom into small pieces. Beat in two eggs and stir into egg mixture, chop some chopped green onion and coriander.
2. Add water to the pot and boil, add a spoonful of salt, add the tofu and cook for 20 seconds, add the tomatoes and oyster mushrooms to cook, add water and starch to thicken, the soup becomes thick, then pour in the egg liquid, stir well, add a little pepper, edible salt, sesame oil, and tofu three fresh soup is ready.
1. Peel the yam, then crush and cut into small cubes. Cut the carrots into small cubes and prepare some chopped green onions. Beat two eggs in a bowl and stir thoroughly.
2. Bring the water to a boil in a pot, then put the yam and diced carrots in the pot and cook for 5 minutes. Add salt and pepper to taste, pour the egg mixture into the pan and stir well. Add some greens, chopped green onions, sesame oil, stir well again and serve.