4 kinds of salty soup suitable for autumn drinking, fresh and fragrant, nutritious without fire, drinking more without gaining weight

Fresh and spicy soup to satisfy cravings

1. Prepare all the ingredients in advance, daylily, fungus, dried shiitake mushrooms, and soak them in water in advance. After that, cut the fungus and shiitake mushrooms into thin strips, wash and cut off the roots of enoki mushrooms for later use. Cut the carrots into thin strips, rinse the kelp you bought several times and cut it into small pieces.

2. Put the chicken breast in a pot under cold water, add cooking wine, green onions, ginger slices, and cook over medium-low heat for 20-30 minutes until cooked through. After removing it, the cold water cools down to make the meat firmer, and then teared into shredded chicken for later use. Prepare an egg, chopped green onion and minced ginger.

3. Heat the oil, stir-fry the chopped chives and minced ginger, and stir-fry the kelp and carrots together. Once fragrant, add chicken broth or purified water. After the water is boiling, add daylily, fungus, enoki mushrooms, and shiitake mushrooms.

4. Mix evenly, cook for 2 minutes, then add shredded chicken, then start seasoning, pour in light soy sauce, dark soy sauce, balsamic vinegar, salt and pepper. Put a little less dark soy sauce to play a role in toning. I like to eat a little more sour and spicy, pepper and balsamic vinegar are more added, and the amount can be increased or decreased according to personal preference.

5. After about 1 minute, pour in the egg mixture. After the egg mixture is in the pot, cook for another 30 seconds and turn off the heat. Drizzle in sesame oil before removing from the pan for a more delicious taste.

Loofah tip egg soup

1. Take the young shoots and leaves from the tip of the loofah, and the remaining rhizomes can be used for cold dressing or stir-frying. Soak the tip of the loofah in clean water for more than 20 minutes to effectively remove the pesticides and impurities remaining on it.

2. Beat the two eggs well and add a little salt to adjust the base. Heat the oil, pour in the egg mixture, wait until the bottom is golden and then turn over.

3. Fry the eggs until browned, and the soup will be delicious. For fried eggs, do not break the eggs with a spatula and divide them into 3-4 pieces. Then pour in an appropriate amount of water and bring to a boil.

4. Boil the eggs for 1 minute and add the tips of the loofah. Then sprinkle salt and pepper to taste, cook for another 1 minute, drizzle in sesame oil, and turn off the heat.

Homemade slippery broth

1. Cut the tenderloin into small pieces, dice the ginger and beat it in a food processor. Add salt, white pepper, cooking wine, eggs, and simply adjust the base.

2. After stirring the condiments and minced meat evenly, the minced meat should be beaten with water, the minced meat is very soft, and the smooth meat tastes non-firewood, tender and juicy. I added 2 times of water, about 30ml each time, and stirred in one direction, the water was completely absorbed by the minced meat, and then added the 2nd time. After the minced meat is beaten with water, add a little sweet potato powder to mix and mix evenly.

3. Spread the minced meat on top of the spatula, wait for the water in the pot to boil, and then use chopsticks to pluck the minced meat into the pot, like a shrimp slide. Cook for 3 minutes, all intact and not loose, skim off the foam.

4. Put seaweed, dried shrimp, coriander, salt, sesame oil, and light soy sauce in a bowl in advance to taste. When you put it in the boiled meat and soup, the aroma comes to your nose and you drool.

Chicken meatball soup

1. Cut the chicken breast into small pieces and put it in a meat grinder with minced ginger to puree the chicken, which is very convenient. If you don't have a blender at home, use a knife to chop it into a puree, which is a bit strenuous but has more strength than the chicken puree made by a meat grinder.

2. Beat the beaten chicken puree, add cooking wine, light soy sauce, pepper, salt, and an egg, and stir well in one direction. After mixing the chicken puree and condiments thoroughly, then sprinkle in an appropriate amount of starch to mix, and put about 30 grams of starch.

3. When the water in the pot is almost boiling, turn to medium-low heat, squeeze out the chicken meatballs from the tiger's mouth in turn, put them in the pot until they all float up, and cook for another 2 minutes.

4. Scoop up a small piece of chicken puree with a spoon, beat it back and forth about 10 times in front of the palm and spoon, and then put it in the pot, so that the chicken meatballs taste better and are more elastic.

5. Don't use the soup of chicken meatballs, there are oils and impurities in it, and if you want to lose weight, you have to change the pot of water again. After the water in the pot is boiled, add the fungus, daylily, and yuba and cook together for 2 minutes, then add the chicken meatballs that have just been boiled, add salt, pepper, and a little light soy sauce to taste. After a minute, pour in the sesame oil and turn off the heat. (The greens are put last)