The ingredients are beef brisket and tomatoes. The method is also very simple. First, cut the beef into pieces, blanch it, remove the froth, then add the seasoning, onion and ginger, stew until the beef is soft and rotten, then add the chopped tomatoes and stew for 3-5 minutes, then add the seasoning and coriander powder.

Nutritional explanation: beef contains the most iron in meat (except liver), and Chinese medicine is also a good food for nourishing qi and blood and regulating spleen and stomach, with low calories. In addition, it is important to supplement vitamin C, because vitamin C can promote the absorption of iron and increase the utilization and absorption rate of iron. That's the beauty of tomatoes added here. Tomatoes are rich in vitamin C and lycopene, which can resist aging and prevent cancer. There is also coriander, which is hot and can help sweat and dampness. So this soup is especially recommended. Nutrition is complementary, and the combination of meat and vegetables can be said to be a perfect match.

Second, braised black-bone chicken with yam and fungus

The materials are black-bone chicken, yam, auricularia auricula and medlar.

Nutrition explanation: Black-bone chicken needs no words, and it has always been the best choice for nourishing the body. With the addition of yam, the effect of tonic in winter is more prominent. From the taste point of view, the softness of yam and the delicacy of beef complement each other, and it can also make the soup tender. In terms of nutrition, yam is the best dual-purpose medicine and food for invigorating spleen and eliminating dampness, invigorating qi and benefiting lung. Both spleen yang deficiency and stomach yin deficiency can be eaten.

Third, Luo Shuang nourishing soup

The materials are beef tendon, white radish and carrot. Beef tendon is slightly different from beef in practice. Blanch the water first to remove the floating foam, then take it out and clean it, and then steam it in a steamer for about an hour. When the beef tendon becomes soft and waxy, take it out and cut it into small pieces with a length of 1.5cm, then put the beef tendon, white radish and carrot into a pot (casserole is best), cook the cooking wine, add appropriate amount of salt, broth and onion, and stew for 30 minutes before taking out the pot.

Nutritional explanation: Beef tendon is warm, which has the functions of regulating spleen and stomach, nourishing yin and tonifying kidney, supplementing qi and deficiency, and warming the middle temperature. Tendons are also rich in collagen, whose fat content is lower than that of fat and contains no cholesterol, which can enhance the physiological metabolism of cells, make skin more elastic and tough, and delay skin aging. White radish can moisten lung and remove dryness, regulate gastrointestinal function, promote digestion, accelerate intestinal peristalsis and improve constipation. Can prevent and improve various diseases, and is especially suitable for tonic in winter. It is true to eat radish in winter and ginger in summer.