When cooking keel soup, adding appropriate ingredients can enrich the taste and nutritional value of the soup. Here are some common recommended ingredients:

vegetables

Ginger slices: Ginger slices have the functions of removing fishy smell, dispelling wind and dispelling cold, and are indispensable ingredients in keel soup.

Onion segment: Onion segment can add flavor to soup, at the same time, it can promote appetite and warm spleen and stomach.

Carrots: Carrots are rich in carotene, which releases sweetness after stewing in soup, adding golden color to the soup.

White radish: White radish has the effects of clearing away heat and resolving phlegm, moistening lung and promoting fluid production. Keel soup can balance the heat and dryness of soup.

Lotus root: Lotus root is crisp and delicious, rich in dietary fiber. The soup is soft and sweet after stewing, which can increase the taste of the soup.

mushroom

Lentinus edodes: Lentinus edodes is a kind of nutritious mushroom, which has the functions of enhancing immunity, nourishing and strengthening the body. Adding keel soup can improve the taste of soup.

Flammulina velutipes: Flammulina velutipes tastes smooth and tender, and is rich in protein and amino acids. Absorb the soup after cooking, which is tender and delicious.

condiment

Salt: Appropriate amount of salt can improve the salty taste of soup, but remember not to overdo it.

White pepper: White pepper tastes sweet and warm, and has the effects of expelling cold and relieving cough, invigorating stomach and promoting digestion. Adding keel soup can increase the warming effect of soup.

Lycium barbarum: Lycium barbarum is warm and has the effects of tonifying kidney and essence, improving eyesight and diuresis. Adding some Lycium barbarum in keel soup can enhance the nutritional value of soup.

Jujube: Jujube produces fluid and nourishes blood, and is sweet. After adding keel soup, it can add a little sweetness to the soup, and at the same time, it has the function of invigorating qi and enriching blood.

Other ingredients

Tofu: Tofu is rich in high-quality protein. Stew in the soup and absorb the soup, which is tender and smooth.

Yam: Yam is flat in nature, and has the effects of strengthening the spleen and tonifying the lungs, strengthening the spleen and stopping diarrhea. After keel soup is added, it can increase the viscosity of soup and nourish health.

Vermicelli: vermicelli is absorbent, soft and delicious after cooking, which can increase the satiety of soup.

It should be noted that different ingredients can present different soup flavors, and it is recommended to choose and adjust according to personal preferences and needs. When stewing keel soup, it is necessary to grasp the heat and time, and turn to a small fire after the fire boils, so as to stew a clear and delicious soup.