Zhugu yam soup
Raw materials: pork spine, yam, tender corn, cinnamon, ginger, fragrant leaves, medlar and refined salt.
Practice: 1. Wash the pig spine and cut it into small pieces with a knife. Blanch the pig's spine, remove the blood foam and remove it for later use. 2. Add enough water to the casserole, add pork spine, ginger slices, cinnamon and fragrant leaves, boil over high fire, and then stew over low heat. 3. Cut the tender corn into small pieces. Boil the casserole for 30 minutes, then pour in the tender corn pieces and continue to simmer. Peel the yam and cut it into hob blocks. 4. Pour the yam pieces into the casserole. Sprinkle with medlar. Add appropriate amount of refined salt and cook on low heat 10 minute.
Function: Yam has the effects of strengthening the spleen, regulating the stomach and tonifying the lung and kidney, and is the best prescription for people with weak spleen and stomach in autumn.
Stewed sparerib soup with tea tree mushrooms
Ingredients: 250g of ribs, 30g of Agrocybe aegerita, half a carrot, 4 small pieces of ginger, and appropriate amount of salt.
Practice: 1, chop and wash for later use. Soak Agrocybe aegerita half an hour in advance. Peel carrots, cut hob blocks and slice ginger. 2. After the pot is boiled, put the ribs into the water, and then wash off the floating foam on the surface of the ribs. 3. Put the ribs, Agrocybe aegerita, carrots and ginger slices into the inner container and add appropriate amount of water. 4. Put the inner cup into the electric cooker, cover it, add some water, and adjust it to the bones and muscles key. Four hours later, when you hear the bell, it will be cooked. Add some salt and you can eat.
Function: Agrocybe aegerita has the effect of strengthening spleen and stopping diarrhea, and has the special functions of anti-aging, lowering cholesterol and preventing cancer. Stewed ribs soup with Agrocybe aegerita is yangwei decoction for invigorating spleen in autumn.
Radish mutton soup
Ingredients: mutton chop (750g), white radish (500g), ginger slices, cooking wine, pepper and salt.
Practice: 1. Wash mutton brisket (750g) and cut it into thick shreds. Wash and shred white radish (500g). 2. Pour the base oil into the pan, add the ginger slices and saute until fragrant, then pour the boiling water, add salt, chicken essence, cooking wine and pepper to taste. 3. After the water is boiled, add the mutton and cook it, then add the white radish. Turn to low heat and cook until the radish is cut. Sprinkle with shredded onion and coriander leaves.
Efficacy: This soup can tonify middle energizer, invigorate qi, warm stomach and dispel cold.
Pepper pork tripe soup
Ingredients: pork tripe 1, salt, white pepper, etc.
Practice: 1, wash the pork belly first (you can add salt and vinegar and scald it with boiling water), and fill the pot with water. 2. Pork belly (or silk) in the pot, add white pepper and stew for about two hours. 3. When the soup is thick and rotten, add salt, cooking wine and monosodium glutamate to eat.
Function: This soup can be drunk before meals. Pepper is warm and has the effect of warming the middle and dispelling cold. Pork belly has the effect of invigorating stomach and nourishing stomach.
Papaya lean broth
Raw materials: papaya 1, lean meat 250g, raw and cooked coix seed 15g, Polygonatum odoratum 10g, yam 10g.
Practice: 1. Peel and core papaya, wash and cut into pieces. 2. Put lean meat into boiling water, cook for 5 minutes, and scoop up cold water. 3. Boil a proper amount of water, add all the ingredients and simmer for 3 hours. This soup can be seasoned with salt.
Functions: diuresis and dehumidification, regulating qi and strengthening spleen, moistening intestine and relaxing bowels, benefiting skin and treating eczema.
Tofu salted fish head soup
Ingredients: 4 pieces of tofu, salted fish head 1 piece, dried Chinese cabbage 100g.
Practice: 1. Wash the salted fish head, soak it for half an hour and chop it. 2. Wash the original tofu. 3. Soak the cabbage dry, wash it and cut it into sections. 4. Boil a proper amount of water, add all the ingredients, and simmer for 3 hours. If you dilute the salt, you can.
Function: This soup can clear away damp-heat in the stomach and intestines, and treat constipation, wind-fire headache, toothache, dry throat, hunger and sore poison.
Perilla ginger and red jujube soup
Raw materials: fresh perilla leaves 10g, 3 slices of ginger, and red dates 15g.
Practice: 1. Wash the red dates first, remove the stone, and then slice the ginger. 2. Cut fresh perilla leaves into shreds, put them in a casserole filled with warm water, add ginger slices and red dates, and cook them over high fire. 3. After the pot is boiled, simmer for 30 minutes. Then take out the perilla leaves and ginger slices and continue to cook with slow fire 15 minutes.
Function: This soup has the functions of warming stomach, dispelling cold, promoting digestion and promoting qi circulation.
Hu Aishan Niubaiye Decoction
Ingredients: 400g of tripe, 3 slices of ginger, 0/50g of lean meat, 0/0g of yam, 0/0g of euryales seed, 0/0g of kloc.
Practice: 1, wash Hu Aishan and Euryale ferox. 2. Put lean meat into boiling water and cook for 5 minutes, then take it out and wash it with cold water. 3. Wash the beef louver and cut into pieces. 4. Boil a proper amount of water, add all the ingredients, simmer for 3 hours and season with salt.
Function: This soup warms the stomach, stimulates gastrointestinal nerves, tonifies middle energizer, stimulates appetite and strengthens spleen.