What are the thick, mellow, healthy and delicious home-cooked soups? Poria cocos and Radix Rehmanniae Bone Soup Ingredients: 500g of pig bone, 50g of Radix Rehmanniae, 50g of Poria cocos and red dates, 1, 30g of Coicis Semen and 50g of salt. Processing technology: Chop pig bones into pieces, weigh other foods and put them into a stone pot, add appropriate amount of water, put washed apricots and coix seed into it, and then wash Poria.

Before taking it, you can add a proper amount of salt according to your taste at home. It is suggested that meat food should be cold water, vegetables should be boiled water, and Radix Rehmanniae should not be put in too early, otherwise it is easy to lose the effect of clearing heat and cooling blood after long-term cooking.

Ingredients of kelp and auricularia bone soup: one big bone (about 500g), kelp knot 100g, auricularia auricula 60g, ginger and garlic, salt 1 teaspoon. Processing technology: clean the pig bone and cut it from the middle to expose the spinal cord in the bone. Put enough water in the pot, put the washed pig bones in, boil them over medium heat, and use a rice spoon to remove the blood.

Add Dongru and ginger slices, simmer 1 hour, select soaked auricularia, wash it, and break it into small pieces by hand. Wash the sea knots for later use. After an hour, the oil in the bones will be boiled and the soup will be very thick. Pour auricularia auricula and kelp into bone soup, simmer for 30 minutes, and finally season with salt.

Xiangpiao Qin Huang Bone Soup Ingredients: main keel 250g Scutellaria baicalensis Georgi 10g Accessories: edible oil 40g salt 6g chicken essence 3g onion ginger 2g each. Processing technology: wash the main keel, blanch, and wash Scutellaria baicalensis Georgi with warm water for later use.

A clean pot is easy to get angry. Pour in cooking oil, with onion and ginger exposed, stir-fry in the main keel twice, then pour in water, add Scutellaria baicalensis Georgi, add salt and chicken essence and stir-fry until cooked.

Spicy potato bone soup Ingredients: potato 1 amaranth, a little bone soup (water), and 4 pieces of cooked ribs. Accessories: Korean hot sauce, 2 tablespoons garlic, 1 tablespoon pepper, 1 tablespoon white pepper, a little water, 2 tablespoons cheese slices, 1 slice oil, etc.

Cut potatoes into hob pieces, cut amaranth into pieces except cheese slices and oil, and mix all seasoning materials evenly. When it becomes popular, heat the vegetable pot, pour in a little oil and turn the heat down. Add potatoes and stir-fry until the edges are completely transparent. Add ribs and bone soup (water) and bring to a boil. After boiling, add the seasoning in step (2) and mix well, and stir with low heat.