5 delicious and home-style hot soups

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5 delicious and warm home-style soups. It’s getting colder day by day, and there’s nothing more satisfying than having a bowl of hot and tasty soup in cold weather. So let’s prepare some nutritious and nourishing soups for our families. Ingredients for corn, yam, and pork rib soup: pork ribs, corn, yam, goji berries, ginger slices, seasonings. http://image102.360doc.com/DownloadImg/2016/12/0823/86389613_1 1: Put the pork ribs in cold water, add a few slices of ginger and a little liquor, then blanch them for a while ； After blanching, remove the pork ribs. 2: Put the blanched pork ribs into the pot, add a few slices of ginger, then include corn and Chinese yam; pour in an appropriate amount of water, cover the pot and simmer for 1–1.5 hours (or according to the time setting on the slow cooker). 3: Add an appropriate amount of salt and **flour for seasoning, then insert goji berries and simmer for another five minutes. Tip 1: Add a little liquor and ginger slices when blanching the pork ribs to help remove the strong smell ； 2. Put the rib bones, Chinese yam (you can add it in midway if you don’t like it to be soft), corn, and ginger slices into the pot and simmer together, adding an appropriate amount of water – make sure to add enough water at once ； 3. When the soup is almost ready, add salt and **flour for seasoning, then include the goji berries and cook together for five minutes. Ingredients for seaweed and egg drop soup: seaweed, eggs, seasonings. http://image102.360doc.com/DownloadImg/2016/12/0823/86389613_2 1: Beat the eggs together without adding water. 2: Bring the water to a boil, tear the seaweed into small pieces (about one-fifth the size of the whole seaweed sheet), add minced garlic, and cook for 1 minute until the soup boils again. 3: Prepare the container for the soup, then add green onions, oil, salt, sesame oil, and chicken flavoring. 4: Pour in the egg mixture while making circles, then quickly scatter it. Turn off the heat after 10 seconds. Just pour the soup into the prepared container. Adding sesame oil and minced garlic will make the soup taste better. Ingredients for yam and lamb soup: lamb leg bones, lamb meat, Chinese yam, seasonings. http://image102.360doc.com/DownloadImg/2016/12/0823/86389613_3 1: Wash the lamb leg bones and blanch them. 2: Rinse the blanched bones, place them in a clay pot, add water along with scallions and ginger, then start cooking over heat. Bring to a boil over medium-high heat, then simmer on low heat. While stewing the bones, wash the lamb and cut it into small pieces. 3: Blanch the lamb meat and then wash it. The lamb bone broth is already boiling; add the lamb meat and continue to simmer. 4: Peel and wash the Chinese yam, then cut it into sections. After simmering the lamb broth for about 2 hours, add the yam and continue to cook. Cook until the yam is fully cooked. 5: Put chopped green onions, chopped cilantro, and salt into a large bowl, then add the cooked mutton broth, yam, and mutton. Add your favorite seasonings such as **flour or chili powder, and it’s ready to enjoy. Tip 1: If you have enough time, the longer the sheep bones are simmered, the richer the broth will be. 2. After the soup is cooked, add your favorite seasonings to adjust the flavor to your taste. Ingredients for West Lake Beef Soup: eggs, soft tofu, mushrooms, beef, starch, seasonings. http://image102.360doc.com/DownloadImg/2016/12/0823/86389613_4 1: Soak the beef in clean water for 2 hours, changing the water several times during this time to remove any blood. After that, drain the beef, chop it into small pieces, and mix it with soy sauce, cooking wine, **flour, and a little starch; then marinate for 20 minutes. 2: Cut the tofu into small cubes and soak them in hot water for 10 minutes (add some salt to the water). Cut the shiitake mushrooms into cubes, chop the cilantro, and beat up one egg white. 3: Pour water into the pot, add ginger slices and 1 spoon of cooking wine. Once the water boils, add the beef chunks and blanch them until they turn white; then remove them and set aside. This step is taken to further remove the fishy smell and excess blood. 4: In another pot, add clean water (broth would be better), put in the shiitake mushrooms and tofu and cook for about 3 minutes; then add the blanched beef mince and continue cooking for about 1 more minute. 5: Pour in the water and starch mixture to thin the sauce; once the soup in the pot boils again, pour in the egg whites in a circular motion. Add salt, **flour, chicken essence, and a few drops of sesame oil. 6: Turn off the heat and sprinkle in chopped cilantro. Ingredients for the crucian carp and shredded radish soup for maintaining health in autumn and winter: crucian carp, white radish, cilantro, seasonings. http://image102.360doc.com/DownloadImg/2016/12/0823/86389613_5 1: Wash the crucian carp thoroughly and make cuts across it to remove any unpleasant odors. 2: Grate the radish; it’s best to use a grater for this purpose. Also, don’t make the strips too fine – they should be slightly thicker. 3: Heat the oil in a pan, then add the crucian carp and fry it until both sides are golden brown. This step is also essential, as it plays a key role in giving the fish broth its thick and white consistency. 4: Fill the casserole with boiling water – yes, boiling water; it’s important to repeat this point three times. Then, add the fried crucian carp into the casserole while it’s still hot. Cook over high heat for about 10 minutes, after which reduce the heat to medium. 5: When the broth turns white, add the shredded radish and continue to cook over high heat. Skim off any foam that forms during this process. Once the broth is completely white, turn off the heat, add an appropriate amount of salt for seasoning, and garnish with a sprig of cilantro. Tip: When it comes to maintaining good health, a healthy foundation is essential. There’s no need for soy sauce or ginger; I’ll share a clever trick with you to prepare a warm soup that’s pure white in color and free of any fishy taste. This soup is extremely delicious, and it can be consumed regularly during the autumn and winter seasons. It’s recommended to use a clay pot for cooking, and choose carp of pure breed for use in this recipe