First, fungus chicken soup
Ingredients: 500g of old hen meat, 200g of auricularia auricula, ginger 1 slice, chopped green onion10g, 3g of salt.
Exercise:
1. Wash and cut the old hen meat, blanch it with boiling water, and wash it for later use.
2. Wash the fungus.
3. Slice ginger.
4. Add appropriate amount of water to the pot, add chicken ears and ginger, and turn to low heat for one hour after the fire is boiled. After cooking, add some salt and sprinkle a handful of chopped green onion.
Benefits:
Drinking fungus chicken soup in spring shows that medicine tonic is better than food tonic.
Usually, you should eat more nutritious food, enhance your physique, improve your immunity, and get sick as little as possible.
Tip:
1. Auricularia auricula should be soaked safely, so that Auricularia auricula will be more nutritious and delicious. Auricularia auricula has the effects of invigorating qi and nourishing blood, moistening lung to stop bleeding, lowering blood pressure and resisting cancer.
2. Choose the old hen to stew, because the old hen has a long growth period and a layer of yellow chicken oil on her body. Stewed soup tastes stronger and more delicious. Cooked chicken soup is often made in Huang Chengcheng, which makes people drool.
Second, the green vegetable mushroom soup
Ingredients: 250g green vegetables, tofu 1 piece, 5 mushrooms, 20g shrimp, 5g chicken essence, minced ginger and garlic 10g, and 3g salt.
Exercise:
1. Wash and cut vegetables, slice mushrooms and cut tofu together for later use.
2. Add cooking oil to the pot, add ginger and garlic and stir-fry until fragrant.
3. Next, add some boiled water, vegetables, tofu and mushrooms. After the shrimps are boiled, season with salt and take out.
Benefits of vegetable mushroom soup:
1. Vitamin C and carotene contained in green vegetables are important nutrients to maintain the growth of human mucous membranes and epithelial tissues, and they have a cosmetic auxiliary effect if eaten frequently.
2. Stew vegetables and mushrooms, cook them on the fire for a while and then drink them, which can stimulate appetite and help digestion. These two ingredients are very good for enriching blood and nourishing face in spring.
Third, tomato and egg soup
Ingredients: 2 tomatoes, 2 eggs, Jiang Mo10g, minced garlic10g, 3g salt and 5g chopped green onion.
Exercise:
1. Wash tomatoes and cut into pieces.
2. Beat two eggs into the bowl clockwise and stir them evenly with chopsticks for later use.
3. Heat the oil in the pot, add the minced ginger and garlic and saute until fragrant. Add tomato pieces, stir-fry for a while, and add water to boil for 5 minutes.
4. Next, put the egg liquid in a circle and pour it into the pot.
5. After the egg liquid is solidified, add some salt to taste, and finally sprinkle a handful of chopped green onion to enhance the fragrance, and a tomato egg drop soup will be ready.
Benefits of drinking tomato and egg soup in spring;
Tomato and egg soup is a very healthy food. Cold and heat in spring can supplement qi and blood and strengthen stomach and spleen H.
Experience in making soup in spring:
Home-cooked soup eaten in spring is light in nutrition and hydrating, which can dispel dryness in spring. You also learned that cooking for your family can also enrich the variety of dishes at home in spring.