In summer, gluttony hurts the spleen and stomach the most. The best way to avoid "settling accounts after autumn" is to nourish the spleen and stomach quickly. After beginning of autumn, it was the right time to nourish the stomach. These seven kinds of nutritious soups are all modified, just nourishing the stomach and strengthening the spleen, and they are not repeated every day. These seven kinds of soups are nutritious and easy to absorb. They are very suitable for early autumn and are suitable for all ages. Now share the detailed practice with everyone, and your favorite friends will try it quickly!

First of all, Morchella yam chicken soup

Practice: Wash the Morchella with cold water and then soak it in warm water. Wash the chicken, chop it into small pieces, put it in a pot with cold water, add cooking wine and ginger slices, blanch for 0/0 minute, take it out and rinse it again, put it in a casserole, and pour in the water soaked by Morchella. If it is not enough, add enough water at a time and stew for 60 minutes on medium fire. Add Morchella, Chinese yam and jujube, stew for 30 minutes, add Lycium barbarum and salt, and mix well.

Second, Huangqi Zhuxin Decoction

Practice: Cut the pig's heart in half, rinse it clean, cut it into thin slices, put it in a stew pot, pour enough water, add Astragalus membranaceus and Codonopsis pilosula, stew in water for 40 minutes, add red dates and continue stewing for 20 minutes, add Lycium barbarum and salt and mix well.

Third, lotus root fish soup

Practice: Wash the fish head, drain the water, heat the oil in the pot, fry it until both sides are golden, stir-fry the ginger slices, pour the cooking wine to remove the fishy smell, turn into a casserole, pour hot water, add the chopped lotus root, stew for 60 minutes on medium fire, add white pepper and salt and mix well.

Fourth, medicinal duck soup.

Practice: Wash the duck, chop it into small pieces, put it in a pot with cold water, add cooking wine and ginger slices, blanch for 0/0 minute, take it out and rinse it again, put it in a casserole, pour enough water, add Astragalus and Codonopsis pilosula, and stew for 60 minutes on medium fire. Wash lotus seeds, peel yam and cut into pieces. Wash the red dates, put them all into the casserole, stew for 30 minutes, add salt and mix well.

Five, Hericium erinaceus bone soup

Practice: Wash the bone, put it in a pot and blanch it with cold water 10 minute, then pick it up and rinse it again, put it in a casserole, pour enough water, add Codonopsis pilosula and stew it for 60 minutes on medium fire. Soak Hericium erinaceus in warm water for 10 minute, squeeze out water, and repeat for two or three times. Squeeze out the water every time, remove the pedicle, wash it, tear it into small pieces, put it in a casserole, continue to stew for 30 minutes, add salt and medlar and mix well.

Six, yam and corn sparerib soup

Practice: Wash the ribs, put them in cold water, blanch for 0/0 minute, take them out and rinse them again, put them in a casserole, pour enough water and stew for 40 minutes on medium heat. Peel the yam, wash and cut into small pieces, wash and cut the corn into small pieces, put them all in the casserole, continue stewing for 20 minutes, add salt and mix well.

Seven, chestnut pork tripe soup

Practice: Wash the inside of pork belly repeatedly with white wine and flour, and then turn over to remove the oil on the outside. Wash it repeatedly with white wine and flour, and the smell inside is heavier. Then wash it with cold water, add ginger slices and white wine, blanch for 65,438+00 minutes, take it out and let it cool, scrape it all and rinse it off. Put the washed pork belly into a casserole, pour enough water, stew for 90 minutes on medium heat, take it out and let it cool, cut it into small pieces, put it back into the casserole, add the processed chestnut and red dates, continue to stew for 30 minutes, add salt and medlar and mix well.