That steaming bowl of .Aromatic lumpy soup is easy to make and tasty to eat.I am super impressed with the wisdom shown by the people of the north in making noodles, and in the twinkling of an eye, they are able to cook plain loose flour into a fragrant yaoi soup crumbled with such spot-on color, flavor and nutrition.How to make gooseberry soup is also a great concern, and here are three homemade gooseberry soup recipes that are guaranteed to be easy and delicious.

How to make lumpy soup: shredded radish lumpy soup

Ingredients 200 grams of flour, 15 grams of sea rice, 1 egg, 500 grams of radish, 30 grams of peanut oil, 75 grams of pork, 25 grams of aquatic fungus, 3 grams of MSG, 10 grams of sesame oil, 8 grams of salt, 25 grams of cilantro, 20 grams of minced onion, 10 grams of minced ginger, stock .Pepper appropriate amount.
Make 1. Add a little water to the flour and roll it with both hands into small particles without dry powder, that is, into a raw lump.
2. Beat the eggs into a bowl and stir well; cut the pork into fine shreds; wash and cut the radish into fine shreds; tear the fungus into small pieces.
3. Put peanut oil in a pot and heat to 80%, put onion.Ginger burst the pot and put shredded radish stir-fry until soft, add stock.Shredded meat.Sea rice.Wood ear.Salt boil, put on the lump embryo boil, beat the froth.
4. Shake on the egg mixture, sprinkle with parsley.Pepper, drizzle with sesame oil.
Tips1. After rolling the lump, the dry powder must be less or no, otherwise the soup will be too thick after cooking and not refreshing to eat.
2. Shredded radish should be stir-fried thoroughly.

How to make lumpy soup: seafood lumpy soup

Ingredients 100g of flour .Shrimp 30g.Clams 5g.Shiitake mushrooms 20g.Oilseed rape 20g.Onion 3g.Ginger 3g.Old stock 150g.Salt 3g.Pepper 3g.Chicken essence 3g.
Directions 1. Shiitake mushrooms.Wash the greens and set aside.
2. Shrimp.Add the clams to the pot and cook lightly, take out and set aside.Set aside the broth from the seafood for 5 minutes to settle, then pour the broth into a bowl and set aside.
3. Place the flour in a large bowl and gradually add the cold water to the flour, adding the water little by little, stirring with chopsticks to form lumps, with no dry noodles in the bowl.
4. Start a frying pan, pop the onion and ginger, add the old stock and add the mushrooms.
5. Add the lumps to the pan and stir with a spoon to avoid sticking, add the shrimp after boiling.Clams .Oilseed vegetables.Add the broth in which the seafood has been cooked. The seafood broth should be added last, otherwise it will lose its freshness, use the right amount of salt .Pepper.Chicken seasoning to taste.