1, nourishing effect of mutton soup: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much. Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious. Method: 1) Wash the mutton and mutton offal first and do some treatment. Cook mutton and mutton offal in a pot, and add some onions and ginger (it is not appropriate to enlarge the ingredients and cross-taste). When the mutton and mutton offal are cooked, take them out and cut them into pieces for use. 2) Put the sheep skeleton into the pot, put water, ok and high fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the boiled soup turns milky white, just like milk. You must be willing to spend time cooking soup. 3) Put the chopped mutton and mutton offal into a bowl, add some chopped green onion, coriander, garlic and other vegetables, add a proper amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Well, a bowl of milky white mutton soup with fresh and mellow taste, with a thousand layers of cake or fire roast, is really good. If you like Chili, you can put some Chili. 2, radish ribs characteristics: the color of the dish is red and bright, the meat is crisp and tender, and the taste is delicious. Ingredients: 500g of ribs, 500g of radish, 20g of soy sauce, 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of onion, 5g of ginger, 5g of starch and 50g of oil. Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn down the fire for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials. 3, stewed horseshoe turtle ingredients: turtle 1 (weight about 750g), ham bone 1, ham meat 100g. Accessories: onion, ginger slices, rock sugar, cooked lard 10g, refined salt 1g, Shaoxing wine 25g, white pepper 1g and chicken soup 750g. Production: 1) Slaughter the soft-shelled turtle, soak it in boiling water, peel off the inner membrane of the outer layer, cut it around the shell with a knife, lift the nail cover, remove the internal organs (leaving the soft-shelled turtle cover), cut it into pieces about 3.5 cm long and about 1.7 cm wide (no tail and claws are needed) 2) Boil it in a boiling water pot until the water boils, and then drain the water. Surround the turtle with ham, onion, ginger and ham, add chicken soup and Shaoxing wine, and cover the pot for stewing. 5) After the fire boils, skim the floating foam, add the rock sugar, simmer for about 1 hour, then pick out the ginger and ham bones and add salt. 6) Take out the ham, cut it into pieces, put it in the pot, sprinkle with cooked lard and sprinkle with white pepper. 4. Stewed black-bone chicken with astragalus: 50g of astragalus, black-bone chicken 1000g, onion 10g, ginger 10g. Method: 1) Wash, blanch in boiling water pot, take out and wash. 2) Wash Astragalus membranaceus, put it into the belly of black-bone chicken, put it into a casserole, add chicken soup, add cooking wine, salt, onion and ginger slices, and simmer until the black-bone chicken is rotten and tasty. Efficacy: First of all, it nourishes liver and kidney, tonifies qi and blood, and male nocturnal emission and premature ejaculation have auxiliary therapeutic effects. Second, Astragalus membranaceus has the function of invigorating spleen and benefiting qi. Black-bone chicken is rich in protein, fat, calcium, phosphorus, iron, riboflavin and nicotinic acid. Has the functions of nourishing yin and blood, and treating gynecological diseases. Stewed black-bone chicken with astragalus has the effects of invigorating spleen and qi, nourishing yin and benefiting blood. Yuci folk use this traditional health food to treat gynecological diseases such as irregular menstruation, excessive leucorrhea, menstrual pain and dizziness caused by blood deficiency. Astragalus membranaceus is sweet, slightly warm, and enters spleen and lung meridians. Black-bone chicken, sweet in taste, flat in nature, enters the liver and kidney meridians. 5, vegetarian bamboo shoot soup ingredients: 200 grams of winter bamboo shoots, 250 grams of fresh soup, coriander stalks, water-borne black fungus, onion ginger juice, refined salt, monosodium glutamate, sesame oil, the right amount. Production: 1) First, peel and wash the winter bamboo shoots, cut them into thin slices with a length of 8 cm and a width of 1 cm, blanch them in boiling water, then take them out, then cool them in cold water and take them out. 2) Choose small flowers for auricularia auricula, wash coriander stalks and cut into 3 cm long segments. 3) Put the wok on fire, add fresh soup, add onion ginger juice, refined salt and monosodium glutamate, and then add bamboo shoots and auricularia auricula slices. When the soup is boiling, skim the floating foam with a back spoon, add coriander stalks, pour sesame oil and mix well, and put it in a bowl. Efficacy: This product has the characteristics of elegance, lightness, delicacy, expectorant, catharsis and promoting digestion. 6. Winter bamboo shoots and crucian carp soup Ingredients: winter bamboo shoots100g, crucian carp1(250g), yellow wine, ginger slices, refined salt, monosodium glutamate and refined vegetable oil. Production: 1) Peel the winter bamboo shoots, cut them into filaments, wash them, and then cook them in boiling water to remove the astringency. 2) Scales and viscera of crucian carp are removed, washed, oil is put in the pot to heat, fish is fried until the skins on both sides are slightly yellow, rice wine is cooked, water, shredded bamboo shoots and ginger slices are added, boiled, simmered for a while, and refined salt and monosodium glutamate are added. Efficacy: this product is characterized by delicious soup, tender meat and crisp bamboo shoots, which is beneficial to underwater milk, spleen and qi. 7. Ingredients: 250g tofu, diced meat 150g, 250g tomato, 50g mung bean rice, salt, monosodium glutamate, wet starch, sesame oil and fresh soup. Production: First cut the tofu into pieces, blanch it with boiling water, and drain the water for later use. Blanch tomatoes, peel them, remove seeds, cut them into cubes, heat them in an oil pan, stir-fry onions slightly, add fresh soup, tofu, diced meat, tomatoes, mung bean rice and refined salt, boil them, add monosodium glutamate, pour in wet starch, take them out of the pan, put them in a bowl and pour in sesame oil. Efficacy: delicious, nourishing yin and moistening dryness, tonifying middle warmer, strengthening spleen and regulating stomach. 8. Raw materials of bone soup:1000g of spine, 500g of bonzi bone and proper amount of water. Seasoning condiments: ginger slices, onion segments, soy sauce, cooking wine, pepper, aniseed, cinnamon, salt. Method: Remember to put less soy sauce, and the soup is slightly sauce-colored. The boiling time is 40-60 minutes. After the bone soup is ready, put it in a small basin and store it in the freezer of the refrigerator, and carry it with you. 9, pepper fennel beef soup ingredients: pepper 10g, fennel 10g, beef 500g, garlic1g. Production: Wash pepper and star anise; Wash garlic and cut into sections; Beef is stripped, washed and cut into large pieces. Put all the ingredients in a pot, add appropriate amount of water, boil with strong fire, simmer for 2 hours, add soy sauce and monosodium glutamate, and eat beef and garlic soup. Efficacy: Warming the middle warmer to dispel cold, regulating qi and warming the stomach. Used for patients with epigastric cold pain, less food and vomiting, and cold limbs.