7 delicious slimming soups keep losing weight in autumn
1. Tomato and vegetable soup
Ingredients: 2, 3 tomatoes, 1 cabbage, 2 green peppers, 1 handful of celery, 2 onions
Practice:
1. Wash the above materials and place them in a pan, add water to cover the materials.
2. Add salt, pepper, coriander and other seasonings as you like and cook over low heat until the dish is soft.
2. Tomato, asparagus and seaweed soup
Ingredients: 6 slices of seaweed, 80 grams of flat tip, 240 grams of asparagus, 2 tomatoes, appropriate amounts of flavor powder, salt, soy sauce, sesame oil, and soup.
Practice:
1. Wash and cut fresh bamboo shoots and tomatoes.
2. Hair the flat tip well, wash it, tear it open, and then cut into long sections.
3. Tear the seaweed into large pieces.
4. Remove the frying pan, put in 5 bowls of soup, flat tips, tomatoes, fresh bamboo shoots, add seasonings, cook for 5 minutes, then add seaweed, sprinkle with sesame oil, and serve.
3. Mountain spotted fish tofu lean meat soup
Ingredients: About 400 grams of mountain spotted fish (cut clean), 160 grams of lean meat (sliced), 1 piece of tofu (cut into pieces), 2 slices of ginger, appropriate amount of salt and pepper.
Practice:
1. Pan-fry the mountain spotted fish until both sides are yellow and set aside.
2. When the water boils, add the ingredients and cook for 1 to 2 hours, skim off the foam, and season with salt and pepper.
4. Frog, winter mushrooms, straw mushrooms and mushroom soup
Ingredients: 640 grams of frog, 20 grams of winter mushrooms, 160 grams of straw mushrooms, 80 grams of mushrooms, appropriate amounts of ginger, salt, and soy sauce.
Practice:
1. Wash the frog, soak the mushrooms until soft and remove the feet, cut the straw mushrooms and wash them, and rinse the mushrooms.
2. After boiling water, add frog, winter mushrooms, straw mushrooms, and ginger slices and simmer for 20 minutes, add mushrooms and simmer for another 10 minutes, add salt and soy sauce to season.
5. Winter melon carp soup
Ingredients: 1000 grams of carp, 1000 grams of winter melon, rice wine, pepper, white sugar, spring onion, ginger slices, refined vegetable oil.
Practice:
1. Wash and slice the wax gourd. Put the carp in the pan and fry until golden brown.
2. Add clear water, carp, winter melon, rice wine, salt, white sugar, spring onion segments, and ginger slices into the soup pot, and cook until the fish is cooked and the melons are rotten. Add pepper to taste.
6. Phoenix mushroom and tofu soup
Ingredients: 100g fresh phoenix mushroom, 200g tofu, refined salt, monosodium glutamate, chopped green onion, minced coriander, fresh soup, vegetable oil.
Practice:
1. Wash and tear the mushroom into thin slices. Cut tofu into small pieces.
2. Stir fry the mushroom slightly for a while, add the fresh soup, tofu pieces, and refined salt. Cook until the phoenix tail mushroom tofu is delicious, then sprinkle with MSG, shredded coriander, and chopped green onion.
7. Bamboo fungus and white fungus soup
Ingredients: 10 grams of bamboo fungus, 10 grams of white fungus, appropriate amount of eggs, refined salt, and monosodium glutamate.
Practice:
1. Wash the bamboo fungus, soak the white fungus in water to remove the stalks, and beat the eggs into a bowl and stir well.
2. Add water to the pan and boil, pour in the egg paste, add bamboo fungus and white fungus, and cook over low heat for 10 minutes. Then add salt to taste.
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