The drink is the light of life, and the soup is the light, hahahahaha. Winter is said to be a good opportunity to replenish the body (pseudo-health girl is really fat house)

Lamb and Cabbage Noodle Soup

1 Boil the fans with ginger slices in boiling water (theoretically, after they are cooked, they should be taken out and cooled in water, so I don't pay attention to it because I think fine fans have no taste for me, so I don't need powdered ones)

2 At this time, cut the cabbage into small pieces that fit into the mouth (don't pay attention to good-looking, very rough). After cutting the vermicelli, the water almost boils It was soaked, just tossed it in.

3 Wait for the second time the water is rumbling, then you can throw the lamb in. Then I like to put salt, pepper, and a dash of wine. For me this taste is enough. But at this time, you can actually put it according to your favorite ingredients or sauces, it doesn't matter at all! What old godmother, sesame oil!

The slices I bought directly are good, but it should be better to use mutton chunks

If the mutton cubes are to be put in the water to remove the blood, then put them in the water with the ginger.

I found a network diagram of a mutton block! It's Jiang Zi!

The mutton pieces should also be marinated in advance, and they should also be sprayed with water to remove foam......My mom is really in trouble…………

Beef bone broth

I'm so lazy, I'm sure it's a very simple soup hahaha. Beef bone soup doesn’t need complicated seasonings and techniques at home, just simmer and simmer it at home, and you can earn silent praise from all over the apartment hahahahaha

0 Because of the bones, the fish can be removed by roasting! Isn't it fun! Lay bones flat on a baking sheet and bake 15 to 20 < /span>minutes, the taste will be more concentrated, and the "angry" and "fishy smell" will be much less.

Explanation of the network diagram!

Roast until the beef bones are slightly oily like this, and you can smell the aroma. (The onion can also be roasted together, but I will put the tomato directly in the soup later)

0.1 Beef is still prepared by replacing the water with water

1 The beef that has been watered is turned on a low heat, and when there is foam, keep skimming off the foam. The soup will be clear when it is skimmed clean!

2 Put other ingredients (bone vegetable soup seasoning packet) in the clean soup and continue to burn! If you have Momo, continue to clean it up!

3 Boil, cover and simmer!

4 Go do your homework! Just wait until it's fragrant! Usually about an hour and a half, the soup is also yellow, and the vegetables are almost rotten. I'm used to adding salt just before I drink it.

It has a non-aggressive aroma, it's very soft and not the kind of wow you can get in a restaurant.

Thick Chicken Soup

1 Add a little vegetable oil to the pot first to avoid dry burning and cause fire trucks to spend money. Skinned pork belly, garlic cloves and scallions stir-fry;

2 Add salt and fry 5 About minutes, when you see the pork belly comes out of oil and soup appears in the pot, add water and simmer

3 After the soup is boiled, remove the foam and simmer on low heat 30 minutes (for older hens, please delay as appropriate);

4 I like to add shiitake mushrooms, meatballs, or vegetables just before serving, and it's ready to boil again!