Ingredients: Take 250g of tofu, diced meat 150g, 250g of tomato, 50g of green beans, and appropriate amount of refined salt, monosodium glutamate, wet starch, sesame oil and fresh soup.

Method: 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, green beans and refined salt, boil them, add monosodium glutamate, pour wet starch on them, put them in a bowl and pour sesame oil on them.

Efficacy: delicious, nourishing yin and moistening dryness, tonifying middle warmer, strengthening spleen and regulating stomach.

2, eel spicy soup

Ingredients: 20g shredded eel, 5g shredded chicken, egg 1 piece, 5g gluten, starch, pepper, monosodium glutamate, soy sauce, vinegar, onion, ginger, sesame oil, salt, chicken soup and eel soup.

Method: Put 1 bowl of chicken soup and eel soup into the pot. Boil, add shredded eel, shredded chicken and gluten, add soy sauce, vinegar, onion, ginger and salt, cook, pour eggs into flowers, add starch to thicken, boil, put in a bowl, add pepper, monosodium glutamate and sesame oil.

Efficacy: This soup tastes fresh and spicy, and has the effect of warming the middle warmer and tonifying the deficiency. It is suitable for cold pain, fatigue and dizziness in winter.

3, salt and pepper crucian carp soup

Ingredients: 1 crucian carp (about 300g), 10g white pepper, appropriate amount of yellow wine, chopped green onion, ginger slices, refined salt and monosodium glutamate.

Method: Scale the crucian carp, gut it to remove intestinal impurities, marinate it with wine, ginger slices and salt for a while, add appropriate amount of water, cook it on low heat until it is thick soup, and add pepper, chopped green onion and monosodium glutamate before taking out.

Efficacy: This soup is tender and delicious, rich in nutrition and delicious, and has the effects of warming and neutralizing the stomach, tonifying deficiency and dispelling cold, and stimulating appetite. It is suitable for anorexia, vomiting and nausea caused by cold in the spleen and stomach.

4. Pepper fennel beef soup

Ingredients: pepper 1 0g, fennel10g, beef 500g, garlic10g.

Methods: Wash Zanthoxylum bungeanum and Illicium verum; Wash garlic and slice; 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.

5. Codonopsis bighead carp soup

Ingredients: bighead carp 1000g, codonopsis 20g, cooking wine, refined salt, onion, ginger, tsaoko, dried tangerine peel, cinnamon, raw oil and chicken soup.

Methods: Radix Codonopsis, Fructus Tsaoko, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici and Rhizoma Zingiberis Recens were cleaned, put into gauze bags and tied tightly. Scales, gills and internal organs of bighead carp are removed, washed and slightly fried in oil pan. Pour the chicken soup into the pot, add the medicated bag, onion, cooking wine and salt, cook until the fish is cooked, remove the onion and medicated bag, and adjust the taste. This soup has the functions of invigorating the spleen and stomach, invigorating the middle energizer, and strengthening the body.

Efficacy: Suitable for chronic gastritis, gastric ulcer and duodenal ulcer.

6, Dangshen wolfberry chicken soup

Ingredients: 1 white striped chicken, 15g medlar, 5g codonopsis pilosula, 5g notoginseng, onion, ginger, refined salt, pepper, monosodium glutamate and cooking wine.

Method: Wash the cleaned chicken, Lycium barbarum, Radix Notoginseng and Radix Codonopsis, slice the ginger and cut the onion into sections; Heat a pot with proper amount of water, and add chicken, Notoginseng Radix, Radix Codonopsis, ginger slices, onion segments and cooking wine at one time; After the fire boils, simmer on low heat 1 hour. Put Lycium barbarum and proper amount of salt into the soup for ten minutes, turn off the fire and sprinkle with proper amount of pepper.