Chestnut corn soup is a sweet and delicious soup that is also very easy to make. First of all, prepare fresh horseshoe and sweet corn, peel and wash the horseshoe, crush it and cut it into small pieces, and peel the sweet corn for later use.
Then, add an appropriate amount of water to the pot, put in the water chestnut pieces, boil over high heat, then turn to low heat and cook for about 10 minutes, so that the sweetness of the horseshoe can fully seep out. Then, add the sweet corn kernels and continue to cook for 5 minutes.
At this point, thicken with starch and stir while pouring to thicken the soup. Finally, add an appropriate amount of rock sugar to taste according to personal taste, stir well until the rock sugar melts, and then turn off the heat.
Chestnut corn soup has a sweet taste, with both the crispness of water chestnuts and the sweetness of corn, and it is a nutritious dessert soup. Whether it's breakfast or afternoon tea, it's a good choice. When making it, pay attention to the control of heat and the amount of rock sugar, and you can easily make delicious water chestnut corn soup.
First, prepare fresh beef, tender tofu, and bean sprouts. Cut the beef into thin slices, cut the tofu into small pieces, and clean the bean sprouts for later use.
Next, heat a pot of water, add the beef slices, cook over medium heat for about 2 minutes until the beef changes color, remove and set aside. Doing so removes blood, water, and impurities from the beef, making the soup clearer.
Then, add an appropriate amount of water to another pot, add the tofu cubes, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes. The addition of tofu not only enriches the taste of the soup, but also provides high-quality vegetable protein.
Subsequently, add the boiled beef slices and bean sprouts to the pot and continue to boil over high heat for 1 minute. At this time, add an appropriate amount of salt and pepper to taste according to personal taste.
Finally, when the beef is cooked and the bean sprouts are tender, turn off the heat and serve. This beef tofu and bean sprouts soup has good color and flavor, and the deliciousness of beef and the fragrance of tofu and bean sprouts are blended together, which is both nutritious and delicious. Whether it's an appetizer or a side to dinner, it's a great way to add warmth and flavor to your table.
First, we prepare fresh lotus root, pears and pork ribs. Clean the ribs and chop them into small pieces; Peel and cut the lotus root into sections; Wash and core the pears and cut them into small pieces.
Then, add an appropriate amount of water to the pot, put in the pork ribs, boil over high heat, skim off the foam, turn to low heat and simmer for 30 minutes.
Then, add the lotus root segments and pear pieces to the pot and continue to simmer over low heat for 40 minutes until the soup is white and rich.
During the simmering process, the right amount of salt can be added to flavor according to personal taste. Finally, sprinkle with some chopped green onions to enhance the taste and visual effect of the soup.
In this way, a refreshing and moist lotus root and pear pork rib soup is ready. This soup is not only delicious, but also rich in nutrients, with the effect of clearing heat and moisturizing the lungs, nourishing yin and nourishing the skin, which is very suitable for autumn and winter.
Cold bitter gourd is a refreshing dish to relieve the heat. First, choose a fresh, emerald green bitter gourd, wash it, remove the seeds, and cut it into long, thin strips. Next, blanch the bitter gourd in boiling water, taking care that the time should not be too long, so as not to overripe and affect the taste. After blanching, quickly remove the bitter gourd and soak it in cold water to maintain its emerald green color and crisp texture.
Then, prepare the cold sauce. Mix minced garlic, chili pepper, soy sauce, vinegar, sugar and a pinch of salt to make a sweet and sour sauce. Remove the soaked bitter gourd, drain it, put it in a bowl, drizzle with the sauce, and gently mix it with chopsticks to make sure that each bitter gourd is evenly coated with the sauce.
Finally, place the mixed bitter gourd on a plate and sprinkle with some chopped green onions and chopped peanuts for garnish. The bitterness of the bitter gourd and the sweetness and sourness of the sauce are balanced with each other, which is refreshing and delicious, which is very suitable for summer consumption, helping to cool off the heat and increase the appetite.
First, prepare fresh watercress, preserved eggs, and salted duck eggs. Wash the watercress, peel the preserved eggs and salted duck eggs and cut them into small pieces.
Next, heat a pot of water, add a pinch of salt and oil, blanch the watercress until raw, remove and drain.
Then, pour an appropriate amount of water into the pot, add ginger slices, preserved eggs and salted duck egg pieces, and cook over medium heat for about 10 minutes until the soup is white and rich.
Finally, put the boiled watercress into the soup, add an appropriate amount of salt and chicken essence to taste, and turn off the heat after boiling.
The watercress in this soup is delicious, the watercress is smooth and delicious, and the addition of preserved eggs and salted duck eggs adds flavor. It is not only nutritious, but also has the effect of clearing heat and detoxifying, moistening the lungs and relieving cough, and is a good choice for summer heat. The easy-to-learn method of making this dish a regular at the family table.