A soup series recipe?

As people's living standards gradually improve, more and more people pay attention to health preservation, and many people have increasingly strict requirements on food. Everyone knows that soup is made by combining many kinds of vegetables together. In this way, people can eat vegetables and drink soup, which ensures the comprehensiveness of nutrition. Drinking soup regularly not only nourishes the body, but also maintains the various nutrients needed by the human body. The following introduces the home-cooked methods of soup.

Peach gum, lily and wolfberry soup:

1. Wash the fresh lilies, then break them apart, piece by piece; soak the peach gum in advance; the peach gum is picked from the peach tree planted by my mother, so it is safe to eat.

2. Put water and lily in the pot; put peach gum into the inner pot of the rice cooker;

3. Add rock sugar; the amount of water should be enough to cover the ingredients;

4. Select the sweet soup function, 10 minutes; start and cook;

5. After cooking, use the remaining temperature to add wolfberry and it's done;

Old duck and winter melon soup:

1. Cut winter melon into large pieces

2. Chop the duck into large pieces and blanch it in boiling water.

3. Choose a rice cooker or electric pressure cooker

4. After putting the duck meat in, pour in enough water to cover the duck meat, then add ginger and scallions, and simmer over low heat.

5. Stew until chopsticks can be inserted into the duck, which means the duck meat is 80% cooked. Add winter melon cubes and appropriate amount of salt, adjust the heat and cook until the winter melon is cooked.

Conch and Scallop Chicken Soup:

1. Boil the water until it boils and remove the chicken legs. Boil water in a casserole in advance, put the chicken legs in, add the soaked scallops, add the soaked conch slices, and also add the previously soaked ginger slices.

2. Cover the casserole with a lid and simmer over low heat for about half an hour, until the soup turns white. Add wolfberries when it’s almost done.

3. Finally, turn off the heat and add salt to season.

Taro pork ribs soup:

1. Prepare taro ribs and ginger. Peel and cut the taro and thaw the blanched ribs.

2. Put all the ingredients into the electric stew pot. Then add appropriate amount of clean water.

3. Add ginger slices to adjust the taste, select the soup mode in the electric stew pot and cook the soup.

4. Finally, add the preserved vegetables to enhance the flavor. Adjust the taste with fine salt.

5. A refreshing and flavorful pork ribs and taro soup is ready.

Winter melon chicken soup:

1. Blanch the chicken legs, cut the winter melon into thin slices, cut the ginger into shreds, and put the chicken legs, ginger and red dates into the pot.

2. Fill with water and add a small amount of salt.

3. Select the nutritious soup mode and stew for 3 hours. Taste the saltiness and add the appropriate amount of salt. Add the winter melon and cook for another half an hour.

Water chestnut and peanut chicken soup:

1. Clean a free-range chicken;

2. Soak peanuts, wash water chestnuts, and crush ginger;

3. Peel the water chestnuts and soak them in salt water;

4. Put the cleaned chicken into the inner pot of the electric pressure cooker and add water;

5. Add ginger slices;

6. Add the soaked peanuts;

7. Add water chestnuts;

8. Add a little white vinegar and cooking wine;

9. Turn on the electric pressure cooker, select the soup program, release the pressure after it is finished, open the lid, and add appropriate amount of salt to taste.

Mustard and Shredded Pork Soup:

1. Cut the tenderloin into shreds and wash the mushrooms and tear them into strips.

2. Beat the eggs, chop the green onion and ginger, and cut the coriander into small pieces.

3. Pour a little vegetable oil into the pot, add the mushrooms and stir-fry until all the water is gone. Remove from the pot and set aside.

4. Pour oil into the pot and add scallion and ginger and stir-fry.

5. Add the shredded pork tenderloin and stir-fry until it turns white. Pour in the fried mushrooms, add three bowls of water and bring to a boil.

6. Pour in water starch to thicken, add one tablespoon of soy sauce, pour in egg liquid, add a little salt to season, put in pickled mustard, coriander, sesame oil, chicken essence and half a teaspoon of pepper and mix well.