Drink more soup after autumn! This six-course dish is delicious, simple to make, moist without getting angry, and you should know how to drink it.

Abstract: In a blink of an eye, autumn has passed two solar terms. In a few days, the third solar term in autumn will be ushered in, that is, the Millennium. When the weather turns cold and dry in the Millennium solar terms, many people will have symptoms such as sore throat and dry mouth. During this period, the diet is mainly nourishing yin and moistening dryness, so it is necessary to drink more porridge and soup, supplement water and nutrition, and relieve the symptoms of getting angry.

I drank six bowls of soup, which was delicious and easy to cook. It's it's suitable for drinking in autumn. Very thin. Don't be angry. You should know how to drink. Collect what you need and change it for your family every day. Family members often drink and exercise.

[crab bean curd soup]

; Autumn wind starts, feet itch, and it's crab season again. This soup made of crab meat, tofu, corn and carrots is both a dish and a soup. It is delicious and nutritious.

Ingredients: 2 crabs, sweet corn 1 piece, a little carrot, 1 box of lactone tofu.

Seasoning: salt, white pepper, chives, vegetable oil, starch.

Manufacturing steps:

1. Brush the crab clean, put it belly up and steam it in the rice cooker.

2, lactone tofu to wrapping paper, upside down on the chopping block, cut into small pieces.

3. Steam the crab to remove the crab meat, 1 small pieces of sweet corn and corn kernels, and a little carrot cut into pieces.

4. Heat the wok, add vegetable oil, add chopped green onion and incense, add water, add corn kernels and carrots, and cook for 10 minute.

5. Add tofu and salt, and continue to cook for 2 minutes.

6. Add water starch to thicken the soup and make it slightly sticky. Finally, add crab meat and white pepper and cook for half a minute. Turn off the heating.

2 Hot and sour duck blood bean curd soup

Eating ducks in autumn is nourishing. Duck blood, like duck meat, has a good effect of nourishing yin, and its iron content is particularly high, which can prevent iron deficiency anemia. This soup is made of duck blood and tofu. Sour and spicy, appetizing.

Ingredients: duck blood, old tofu, black fungus.

Seasoning: salt, soy sauce, cooking wine, balsamic vinegar, sugar, white pepper, onion, ginger, millet pepper, vegetable oil and starch.

Manufacturing steps:

1. Duck blood is cut into thick strips, and old tofu is also cut into strips.

2. Add water to the pot and bring it to a boil. Add tofu and blanch for a while and take it out.

3. Then put the duck blood in the pot and blanch it for half a minute.

4. Black fungus is soaked in cold water in advance and cut into strips.

5. Heat the wok with vegetable oil, add chopped green onion, Jiang Mo and millet pepper and stir-fry until fragrant.

6. Add appropriate amount of water, 65,438+0 tablespoons of light and dark soy sauce, 65,438+0 tablespoons of cooking wine, 2 teaspoons of salt and a little sugar, stir well, add three ingredients, bring to a boil over high fire and cook for about 5 minutes.

7. Thicken slightly with water starch, add some balsamic vinegar and white pepper according to personal taste, stir well, and sprinkle some coriander on the pot.

San Lao Huang gua meatball soup

Old cucumber is a special vegetable in autumn. It's just getting old and sour. Used to make soup, appetizing and moistening dryness.

Ingredients: old cucumber 1/2, about 250g pork, egg 1 piece, a little lotus root.

Seasoning: salt, soy sauce, cooking wine, white pepper, ginger, starch, vegetable oil, onion and coriander.

Manufacturing steps:

1. Plum blossom meat is chopped into delicate pork stuffing with a kitchen knife.

I also added some lotus roots and chopped them.

3. Put minced meat and lotus root into a bowl, add 1/2 egg white, add a little white pepper, Jiang Mo, soy sauce, cooking wine and appropriate amount of salt, then add appropriate amount of starch three times, and stir in one direction with chopsticks until it becomes sticky.

4. Dip some water with a spoon, scoop some meat stuffing and knead it into balls by hand.

5. Put the meatballs into a boiling water pot and add water to boil until the meatballs are warm. After boiling, you can see that the meatballs float, and then cook 1 minute to take them out.

6. Scrape the skin of the old cucumber, cut it in half, peel it and slice it.

7. Heat the wok with vegetable oil, add chopped green onion and old cucumber, stir fry a few times, add appropriate amount of water, add 1 tablespoon of soy sauce and appropriate amount of salt, and cook for a while.

8. When the old cucumber is ripe, add the meatballs and cook for half a minute. Turn off the heating.

Sigezi seafood mushroom soup

; One pigeon wins nine chickens, which means t.

Seasoning: salt, ginger, shallots, cooking wine, coriander.

Manufacturing steps:

1. Pigeons turn to dock and chop them into small pieces.

2. Wash the seafood mushrooms and cut them into small pieces.

3. Add water to the boiling pot, add a few slices of ginger and a little cooking wine, add pigeons, boil over high fire for 1 min, and take out after controlling the water.

4. Put the pigeons in a casserole, add enough hot water, ginger slices, shallots and cooking wine, and simmer for 50 minutes after the fire is boiled.

5. Add seafood mushrooms and continue to cook 10 minutes. Finally, add washed Lycium barbarum and proper amount of salt, cook for half a minute, and then turn off the heat.

Wuhai kelp old duck soup

Duck is an indispensable delicacy on the autumn table. Slightly cold, nourishing and moistening dryness, nourishing five internal organs, eliminating edema and making up for fatigue. Cooking with kelp is not only delicious but also nutritious. I often drink in autumn.

Ingredients: half an old duck, with a sea knot of about 250g.

Seasoning: salt, cooking wine, onion and ginger.

Manufacturing steps:

1. Cut half an old duck into small pieces and wash Mao Mao.

2. Add a proper amount of water to the boiling pot, add a few slices of ginger and a little cooking wine, cook in duck meat for one minute, and then take it out under control.

3. Put the duck into the casserole, inject appropriate amount of hot water, add ginger slices and onion segments, and simmer for one and a half hours after boiling.

4. Put the kelp into the casserole, cook for another half an hour until the kelp is soft and rotten, and add a little salt to taste.

Six spareribs radish soup

Radishes are on the market in large quantities in autumn. With ribs and soup, it is sweet and moist. Help digestion, moisten lung and relieve cough, reduce dryness and promote fluid production. Suitable for drinking in autumn.

Ingredients: 1 ribs, 1/2 white radish, 1 shrimp.

Seasoning: salt, cooking wine, ginger, coriander, shallots and white vinegar.

Manufacturing steps:

1. Chop the spareribs into small pieces, add water to the boiling pot, add a little cooking wine and a few slices of ginger, cook over high heat 1 min, and take out under control of water.

2. Scrape off the skin of white radish with a scraper and cut it into small squares.

3. Heat the wok and add oil. Add ginger slices and a handful of shrimps and stir fry a few times.

4. Add the ribs and fry for a while until the surface is slightly charred. This step is hopeless, and this is the key to thick soup and white soup.

5. Add a proper amount of hot water, keep the fire boiling, and cook for 10 minutes. After cooking for 5 minutes, you will see that the soup turns white, and the color of the soup becomes thicker and whiter with time.

6. At this time, pour the soup into the casserole, add 1 shallots and a little white vinegar, continue to cook for a while, and then turn to low heat 1 hour.

7. Add white radish and cook for half an hour. Cook the radish until it is soft and cooked. Season with salt.