Soup-based weight loss recipes (Part 2): Winter melon and dried scallop soup and various soups for lowering blood pressure and cholesterol.

Winter melon and dried scallop soup

[Ingredients] 500g winter melon, 2 dried scallops, 4 cups stock. A pinch of salt and oil.

[Instructions] Peel and seed the winter melon, wash it, cut it into small pieces, and blanch it briefly in boiling water.

After washing the dried scallops, steam them in a bowl of water for about 20 minutes.

Pour the steamed scallops and their broth into a pot, add stock and bring to a boil, then add the winter melon.

Cook the winter melon until tender and the soup is fragrant and rich. Then add seasonings as desired.

[Calories] 120 calories.

Chicken and Pea Sprout Soup

[Ingredients] 250g pea sprouts, 200g chicken breast, 2 slices of ginger, soy sauce, cornstarch,

Add a little salt, salad oil, MSG, sesame oil, and pepper.

[Instructions] Remove the skin from the chicken breast, wash it, and slice it thinly. Marinate it evenly with the marinade. (Add pea sprouts.)

Pick and wash the vegetables, then drain them. Bring 6 cups of water to a boil in a pot, then add...

Add seasonings and pea shoots, cook for about 3 minutes, then add ginger slices and chicken.

Release the meat slices with chopsticks at any time, cook briefly, then turn off the heat and serve.

[Calories] 292 calories

Blood pressure lowering soup

[Ingredients] 1 sheet of seaweed, 2 stalks of celery, 1 tomato, 8 water chestnuts, half an onion, a little salt and MSG.

[Instructions] Soak the seaweed until soft and remove any sand; wash and cut the celery into sections; wash and slice the tomato; water chestnuts...

Peel and split the onion; wash and slice the onion. Pour an appropriate amount of water into a pot, then add the whole [onion].

Add all ingredients together and bring to a boil until the soup is fragrant and flavorful. Add seasonings to taste.

[Calories] 102 calories.

Seaweed, winter melon, and sliced ​​pork soup

[Ingredients] 1 sheet of seaweed, 300g winter melon, 80g lean pork slices, 1 egg, 1 piece of ginger

Add appropriate amounts of salt, oil, etc.

[Preparation] Soak the seaweed until soft, remove any sand, peel and seed the winter melon, wash and dice. Add appropriate amount.

Bring water to a boil in a pot, add ginger slices and diced winter melon, simmer briefly, then add lean pork and bring to a boil again.

Add the seaweed and simmer for about 10 minutes. Whisk the egg well, pour it into the soup, and add seasonings.

[Calories] 192 calories.

Kelp and seaweed soup with pork belly

[Ingredients] 25g each of kelp and seaweed, 1 pig's leg, 250g of pig's trotters. Salt to taste.

[Preparation] Wash the kelp and seaweed thoroughly until no sand remains, then drain. Cut off the ribs from the pork brisket.

Wash the fat from the pig's trotters, then wash the pig's clothes and blanch them together with water. Take them out and wash them clean.

Pour an appropriate amount of water into a soup pot and bring it to a boil. Add all the ingredients and simmer over low heat for about [time missing].

Cook for 3 hours until the soup thickens, then add seasonings and turn off the heat to serve.

[Calories] 168 calories.

Soup with lotus seeds and barley

[Ingredients] 50g each of fox nuts and lotus seeds, 300g of pork offal, 1 pig's leg, 3 jujubes. Salt to taste.

[Preparation] Wash the pig's trotters and gizzard thoroughly, then blanch them. Wash and dry the fox nuts, lotus seeds, and jujubes.

Clean. Put an appropriate amount of water into a soup pot and bring to a boil. Add all the ingredients and simmer over low heat.

Simmer for about 3 hours until the soup is ready, then add seasonings.

[Calories] 170 calories.

Ribbonfish Soup

[Ingredients] 300g ribbonfish, 4 shrimp, 1 squid, 300g clams, [unclear text - possibly a type of seafood]

1 celery stalk, 1 onion, 2 cloves of garlic, a pinch of saffron. Prepare seasonings: white...

1/2 cup wine, 1/2 cube of tonic, 1 bay leaf, parsley

1 stem, flour, butter (mix 2/3 tablespoons of butter with 1 tablespoon of flour).

[Instructions] Cut the ribbonfish into 3-4 cm lengths. Remove the vein and shell from the shrimp, leaving the tails on.

Remove the squid's tentacles and innards, skin it, and cut it into 1 cm wide rings. (Western style)

Finely chop the celery, onion, and garlic. Blanch the saffron in warm water. Boil two large pots of...

Heat a spoonful of oil, sauté the celery, onion, and garlic until the onion becomes translucent, then add...

Add the ribbonfish to the stir-fry. Remove the ribbonfish and add the squid, shrimp, and clams.

Continue stir-frying the clams. Return the ribbonfish to the pot, add seasonings and 3 cups of water, and cook.

Mix the flour and butter, pour in the mixture, and season with salt, pepper, and saffron. [Calories] 320 kcal.

Curry soup

[Ingredients] 30g onion, 1 tsp margarine, ½ cup milk, ½ tbsp flour

Ingredients: spoon, 1 cinnamon stick, salted crackers, pickled cucumbers (as needed), curry powder (as needed).

[Instructions] Melt the margarine in a pot, add onions and sauté, then add flour and curry powder.

Stir-fry the powder until well combined. Pour the heated broth and cinnamon into the pot and cook while stirring.

Stir and cook until thickened, then add milk, salt, and pepper, stir well, and pour.

Place it in a pot, sprinkle with salted biscuits and pickled cucumbers, and it's ready to eat.

[Calories] 105 calories.

Snow Mud Soup

[Ingredients] Take some fried tofu, 70 grams of radish, and a little chili powder.

[Instructions] Blanch the fried tofu to remove excess oil, then place it on a wire rack and bake until slightly golden brown.

Afterwards, cut it into small pieces, peel the radish and grate it into a paste, then place it on a bamboo mat to drain the water.

Divide the broth. Bring an appropriate amount of broth to a boil, add salt and soy sauce to taste, then add grated radish.

Cook briefly and then turn off the heat. Add fried tofu cubes, serve in a bowl while hot, and sprinkle with chili powder before eating.

[Calories] 40 calories.

Mixed Soup

[Ingredients] 20g radish, 30g taro, 10g each of carrot and burdock, 1g cornstarch

Small spoonfuls of medicine, a small amount of ginger.

[Instructions] Slice the radish and carrot, slice the burdock diagonally and soak it in water to remove any unpleasant odor, and blanch the lotus root.

After blanching, scoop out small pieces with a spoon, mince the ginger, and finely chop the scallions. Add the radish slices...

Place carrot slices, burdock slices, and water chestnut chunks in a pot, add an appropriate amount of broth, and simmer.

Simmer the vegetables over low heat until soft, add a little salt and pepper, and thicken with cornstarch dissolved in water.

Sprinkle in chopped green onions and minced ginger, stir well and it's ready. [Calories] 48 calories.