Cooking a bowl of hot soup for your child will not only warm their stomachs, but also nourish their hearts. The beauty of soup is its inclusiveness – whether it's tender meats or fresh vegetables, they all blend together perfectly to bring out the best flavors.
1. Mackerel Fish Tofu Yu
ingredients
3 crucian carp (about 0 grams, choose fresh live fish, the meat is more tender), 0 pieces of tender tofu (about 0 grams, the taste of tender tofu is more delicate), 0 eggs (used to fry poached eggs, increase the richness of soup), 0 green onions (to enhance flavor and fragrance), 0 slices of ginger (to remove the smell and improve freshness), appropriate amount of salt (adjusted according to personal taste), appropriate amount of cooking oil (for frying fish and stir-fried vegetables), appropriate amount of chopped green onion (garnish and fragrant) method
準備成分:將鯽魚清洗乾淨,去除內臟、魚鱗和腮,用廚房紙巾擦乾表面水分,防止煎魚時濺油;嫩豆腐切成厚約1釐米的片;蔥切成段;姜切成薄片備用。煎荷包蛋:鍋中放入適量食用油,油溫升至五成熱(微微冒煙)時,打入雞蛋,小火慢煎,煎至兩面金黃,蛋白凝固,蛋黃半熟即可。煎好的荷包蛋盛出,放在廚房紙巾上吸去多餘油脂,備用。煎鯽魚:鍋中再放適量油,油溫升至六成熱時,放入薑片,薑片能有效去除鯽魚的腥味。接著放入鯽魚,煎魚時要小心翻動,避免魚肉碎裂。煎至鯽魚兩面金黃,魚皮微微起酥,這樣煎出的魚不僅口感好,還能讓湯汁更加濃郁。煮湯:在煎好的鯽魚鍋中加入適量開水,水量要沒過鯽魚。大火煮開后撇去浮沫,浮沫會影響湯的清澈度和口感。然後放入豆腐塊,轉中小火煮 3 分鐘左右,讓豆腐充分吸收魚湯的鮮味。調味:將煎好的荷包蛋和蔥段放入湯中,繼續煮 2 分鐘,讓荷包蛋和蔥段的味道融入湯中。最後加入適量鹽調味,撒上蔥花即可出鍋。
2. Baby cabbage and shrimp soup
ingredients
1 grams of fresh shrimp (choose fresh live shrimp for a more tender taste), 0 grams of baby cabbage (sweet taste, suitable for children), 0 eggs (used for the production of shrimp slippery to increase viscosity), 0 slices of ginger (to remove the smell and improve freshness), appropriate amount of salt (adjusted according to personal taste), appropriate amount of cooking oil (for fried eggs and stir-fried vegetables), appropriate amount of chopped green onion (garnished to enhance flavor), 0 tablespoons of starch (to increase the smooth taste of shrimp).
準備成分:鮮蝦去蝦線、去殼,清洗乾淨,瀝干水分備用;娃娃菜洗凈切成小段,長度約 5 釐米;姜切成末備用。製作蝦滑:將蝦仁放入攪拌機中,加入薑末、蛋清和澱粉,攪打至上勁。蝦滑製作完成後,用手輕輕觸摸,會有一種黏黏的、有彈性的感覺,這樣煮出來的蝦滑才會更加鮮嫩。煎荷包蛋:鍋中放入適量食用油,油溫升至五成熱時,打入雞蛋,小火慢煎,煎至兩面金黃,蛋白凝固,蛋黃半熟即可。煎好的荷包蛋切碎備用,切碎后的荷包蛋能更好地融入湯中,增加湯的口感。煮湯:鍋中再放適量油,油溫升至五成熱時,放入蝦滑,用勺子輕輕推動,防止蝦滑粘鍋。煮 3 分鐘左右,蝦滑煮熟後放入娃娃菜,加入適量開水,大火煮 5 分鐘,讓娃娃菜充分煮熟。調味:加入適量鹽調味,撒上蔥花和煎好的荷包蛋碎,即可出鍋。
3. Yam beef broth
ingredients
Beef 3 g (choose beef tenderloin for a more tender taste) Yam 0 g (choose yam with smooth skin and no spots) Sweet potato flour Appropriate amount (used to marinate beef to make the meat more tender) Ginger 0 slices (to remove the smell and improve freshness) Salt Appropriate amount (adjust according to personal taste) Cooking oil Appropriate amount (for stir-frying) Chopped green onion Appropriate amount (garnish and flavor) Method
準備成分:牛肉切成薄片,厚度約 2 毫米,這樣可以縮短烹飪時間,使牛肉更加嫩滑。用少量水和紅薯粉攪拌均勻,醃制 20 分鐘,紅薯粉能讓牛肉吸收水分,變得更加嫩滑;山藥去皮切片,放入水中浸泡防止氧化,山藥片的厚度約 5 毫米;姜切成絲備用。炒制:鍋中放入適量食用油,油溫升至五成熱時,放入薑絲炒香,姜丝能有效去除牛肉的腥味。然後放入山藥片,翻炒至山藥斷生,山藥片會微微變軟,但不會完全熟透。煮湯:加入適量開水,水量要沒過山藥片,大火煮開後轉小火,將醃制好的牛肉片一片片放入湯中,牛肉片放入時要快速分散,防止粘連。繼續煮 3 分鐘左右,讓牛肉充分煮熟。調味:加入適量鹽調味,撒上蔥花即可出鍋。
4. Lettuce, pork liver, lean pork soup
ingredient
1 grams of lettuce (crisp taste, suitable for children) 0 grams of pork liver (rich in iron, suitable for blood replenishment) 0 grams of lean meat (choose pork loin, the taste is more tender) 0 slices of ginger (to remove the smell and improve freshness) appropriate amount of salt (adjusted according to personal taste) appropriate amount of cooking oil (for stir-frying) appropriate amount of chopped green onion (garnished to enhance flavor) 0 tablespoons of starch (used to marinate pork liver and lean meat to make the meat more tender) Method
Prepare the ingredients: slices of pork liver, about 3 mm thick, soak in water for 0 minutes to remove the blood, which can reduce the fishy smell of pork liver; Lean slices, about 0 mm thick, marinated for 0 minutes with starch, which allows the lean meat to absorb moisture and become more tender; Wash the lettuce and tear it into small pieces; Cut the ginger into slices and set aside. Boiling soup: Put an appropriate amount of water in the pot, add ginger slices, bring to a boil over high heat, add lettuce, and cook until the lettuce turns green, the emerald green color of the lettuce is not only beautiful, but also retains its nutrients. Add the ingredients: Add the marinated lean pork slices, cook for 0 minutes, then add the pork liver slices, continue to cook for 0 minutes until the pork liver is fully cooked. When putting in pork liver slices, they should be dispersed quickly to prevent adhesion. Seasoning: Add an appropriate amount of salt to taste, add a few drops of cooking oil to increase the luster of the soup, sprinkle with chopped green onions, and then remove from the pot.
5. Tomato tofu mushroom soup
ingredient
1 tomatoes (choose ripe tomatoes for a sweeter taste) 0 grams of enoki mushrooms (crisp and nutritious) 0 pieces of tender tofu (about 0 grams, delicate taste) 0 eggs (used to pour egg flakes to increase the richness of the soup) salt to taste appropriate amount (adjust according to personal taste) cooking oil appropriate amount (for stir-frying) chopped green onion appropriate amount (garnish to enhance flavor) method
準備食材:西紅柿去皮切碎,去皮后的西紅柿更容易煮出汁水;嫩豆腐切成小塊,大小約 2 釐米見 方;金針菇洗淨備用。炒制:鍋中放入適量食用油,油溫升至五成熱時,放入西紅柿碎,用中小火慢慢炒出汁水,西紅柿汁水濃郁后,湯的味道會更加鮮美。煮湯:加入適量開水,水量要沒過西紅柿,大火煮開後放入金針菇和豆腐塊,轉中小火煮 5 分鐘左右,讓食材充分吸收湯汁。淋蛋液:將雞蛋打散,慢慢倒入鍋中,用筷子輕輕攪拌,形成蛋花。蛋花的大小可以根據個人喜好調整,攪拌時動作要輕,避免蛋花碎裂。調味:加入適量鹽調味,撒上蔥花即可出鍋。
6. Mushroom soup with squat mouth
ingredient
1 loofahs (choose fresh loofahs for a more tender taste) 0 grams of mushrooms (smooth and nutritious) 0 eggs (for frying poached eggs to increase the richness of the soup) salt appropriate amount (adjust according to personal taste) cooking oil appropriate amount (for fried eggs and stir-fried vegetables) chopped green onions appropriate amount (garnish and flavor) method
準備食材:絲瓜去皮切片,厚度約 5 毫米;口蘑洗净切片備用。煎荷包蛋:鍋中放入適量食用油,油溫升至五成熱時,打入雞蛋,小火慢煎,煎至兩面金黃,蛋白凝固,蛋黃半熟即可。煎好的荷包蛋盛出,放在廚房紙巾上吸去多餘油脂,備用。煮湯:鍋中再放適量油,油溫升至五成熱時,放入絲瓜片,翻炒至絲瓜斷生,絲瓜片會微微變軟,但不會完全熟透。然後加入適量開水,大火煮開後放入煎好的荷包蛋,加蓋煮 5 分鐘,讓絲瓜充分煮熟。加入口蘑:打開鍋蓋,放入口蘑片,繼續煮 2 分鐘,讓口蘑充分煮熟。口蘑片放入時要快速分散,防止粘連。調味:加入適量鹽調味,撒上蔥花即可出鍋。菜譜小貼士
Tips for removing fishiness: When cooking soup, adding an appropriate amount of ginger slices can effectively remove the fishy smell of the ingredients, while also increasing the aroma of the soup. Keep the soup clear: Try to use boiling water when cooking the soup, which will make the soup clearer and taste better. If cold water is used, impurities in the ingredients can easily dissolve, causing the soup to become cloudy. Heat control: It is important to control the heat when cooking soup. Generally speaking, boiling over high heat and then turning to low heat and simmering can make the soup richer and better retain the nutrients of the ingredients. Seasoning timing: If seasoning is desired, it is recommended to add salt at the final stage. Adding salt too early can cause nutrients to be lost in the ingredients and can also make the soup taste too salty. Ingredient selection: When choosing ingredients, try to choose fresh ingredients so that the soup will be more delicious. For example, choosing fresh crucian carp, soft tofu, shrimp, etc., can not only enhance the taste of the soup, but also increase the nutritional value of the soup. Preservation of soup: If you cook too much soup at once, you can keep the excess soup in the refrigerator. The refrigerated soup will have a stronger flavor when eaten the next day, but remember to reheat it to a boil before serving to ensure food safety. I hope these six soups can become a regular guest on your dinner table and add nutrition and warmth to your child's growth.
Proofread by Zhuang Wu