Pork tripe is a common food with rich nutrition, high protein and low fat, which is a good product for nourishing and dietotherapy. According to the theory of "supplementing shape with shape" in traditional Chinese medicine, pork belly is a good product for strengthening spleen and nourishing stomach. It has been regarded as a "tonic" since ancient times and is the staple food of medicinal diet. Ginkgo biloba, known as "longevity fruit", can not only beautify the skin, resist aging, dilate microvessels and promote blood circulation, but also make people's skin and face rosy, rejuvenate and prolong life.

Ingredients: pork tripe 1, ginkgo 15-30, auricularia auricula, medlar, ginger, white pepper, cinnamon, Chinese prickly ash, star anise, fragrant leaves, white vinegar, soy sauce and salt.

Exercise:

1, add salt to the pork belly, rub it hard, then rinse it with clear water, and repeat it twice; Rub with flour, rinse with water, and repeat twice; Cut off the fat in the pig's stomach with scissors; Stir well with white vinegar and soy sauce, and then rinse with clear water for later use; Put the pot in cold water, add a few slices of ginger, then add pork belly and cook for 3-5 minutes.

2. Scrape off the white film with a knife after taking it out; Prepare seasonings such as ginger slices, and put other seasonings into seasoning steel balls and take them out at one time later; Cut belly slices into thumb-wide strips and put them in a slow cooker, then add ginger slices and seasoning steel balls; Add a proper amount of boiling water, and the water should be added at one time.

3. Add a lid, fasten both sides, and turn the high temperature button for one and a half hours; Add Ginkgo biloba and Auricularia auricula, cover with low temperature button and stew for half an hour; Finally, add white pepper and salt to taste, and add some medlar.

Second course: dried bamboo shoots and old duck soup

Duck is an ideal food for autumn tonic. Chinese medicine believes that duck meat can greatly supplement fatigue, nourish the yin of the five internal organs, clear the heat of fatigue, and have the effects of nourishing the stomach, promoting fluid production, clearing away heat and strengthening the spleen. Duck meat is suitable for people who are hot and hot inside. Old duck soup is rich in collagen, calcium, phosphorus, iron and other ingredients, which is more nutritious and conforms to the consumption trend of modern people pursuing healthy diet. Duck meat is called "panacea" and nourishing top grade in A Bie Lu, a famous doctor. People think that old duck soup is "the holy medicine to make up for fatigue".

Ingredients: old duck, dried bamboo shoots, wax gourd, ham, oil and salt.

Exercise:

1. Soak dried bamboo shoots in water in advance, pick them up and wash them, tear them into long strips and cut them into sections; Wash wax gourd, peel, remove pulp and seeds, and cut into pieces; Rinse the ham slightly and slice it.

2. Wash the old duck, chop it into large pieces, pour it into cold water, blanch it and rinse it off; Pour 10 bowl of water into the clay pot and bring to a boil. Add all the ingredients and bring to a boil. Turn the pan to low heat for two hours and season with salt.

The third way: spinach and pork liver soup

Pig liver is rich in copper. Drinking pig liver soup is not only nutritious, but also copper can accumulate on the surface of cold virus, which will be killed by the attack of vitamin C. Therefore, eating pig liver or drinking pig liver soup in winter and taking vitamin C (200-300 mg each time, 3 times a day) can avoid catching a cold. Pig liver itself has the functions of nourishing liver, nourishing blood and improving eyesight, and spinach has the function of enriching blood. Pig liver with spinach has higher nutritional value.

Ingredients: 200g pork liver, 250g spinach, starch, sesame oil, refined salt, soy sauce and monosodium glutamate.

Exercise:

1. Wash and slice pork liver, put it in clean water and soak it in a few drops of white vinegar 1 hour. Wash spinach and cut into sections, and cut the roots into four parts.

2. Put the pot on the fire, add a big bowl of water and wait for the water to boil. Drain the soaked pork liver, put it into the pot piece by piece, and add a little soy sauce and refined salt. When the soup in the pot is boiled, add spinach (stalks first, leaves later), and then add proper amount of monosodium glutamate and sesame oil when it is boiled.

Fourth course: tomato and beef brisket soup

Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. Eating beef in autumn and winter can warm the stomach and is a good tonic this season. Tomatoes are sour and sweet, and have the effects of promoting fluid production, quenching thirst, invigorating stomach and promoting digestion, and clearing away heat and toxic materials. Tomatoes and beef are common ingredients, but don't underestimate them. The cooked product is not only sweet and sour, but also reasonable in meat and vegetables, complementary in nutrition, and has the effects of enriching blood, resisting aging, benefiting qi and strengthening the body.

Ingredients: 400g fresh beef brisket, two tomatoes, one apple, a little ginger, a little refined salt, a little ginger, a little refined salt, cinnamon and fragrant leaves.

Exercise:

1. Wash the fresh beef brisket and cut it into diced meat the size of mahjong tiles. Add cold water to the pot, add ginger, cinnamon and fragrant leaves. Add the diced beef brisket, bring it to a boil and cook for 30 minutes.

2, potatoes peeled and cut into large pieces. Put the diced apples in the casserole. Add the potato pieces, take the diced beef out of the wok and put it in the casserole. Add 1/2 portions of tomato pieces, and add enough water to potato pieces.

3. The fire boils. After simmering for 50 minutes, add 1/2 tomatoes, add a little salt and cook for another 30 minutes.

The fifth way: crucian bean curd soup

Crucian carp bean curd soup is a popular daily soup, which is delicious, nutritious and has a strong nourishing effect. Among them, crucian carp has the effects of invigorating spleen and promoting diuresis, harmonizing middle energizer, stimulating appetite, promoting blood circulation and dredging collaterals, warming middle energizer and lowering qi, and has good nourishing and dietetic effects on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Tofu, on the other hand, contains a variety of trace elements such as iron, calcium, phosphorus and magnesium and is rich in high-quality protein, which is beneficial to the development and growth of nerves, blood vessels and brain, helps to reduce blood fat, prevent cardiovascular diseases, and is also beneficial to aftercare, weight loss and skin rejuvenation.

Ingredients: crucian carp 1, tofu 1, 3 ginger, 2 onion, a little oil, salt, pepper, cooking wine and chicken essence.

Exercise:

1. Wash crucian carp and marinate with salt and cooking wine for later use. Dice tofu, thickness1cm; Heat the casserole, add a little oil, add crucian carp and fry until golden brown on both sides.

2. Add onion and ginger, pour in appropriate amount of boiling water, cover, boil and simmer for 40 minutes; Add tofu and cook for about 5 minutes. Season with salt, pepper and chicken essence.

The sixth way: black chicken soup with yam and red dates

Black-bone chicken is rich in melanin, 18 amino acids and 18 protein, B vitamins and other trace elements. Among them, the contents of nicotinic acid, vitamin E, phosphorus, iron, potassium and sodium are higher than those of ordinary chicken, but the contents of cholesterol and fat are very low. The serum total protein and protein of black-bone chicken were significantly higher than those of ordinary chicken. The amino acids in black-bone chicken are higher than those in ordinary chicken, and the iron content is also much higher than that in ordinary chicken. Yam contains amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption function of the spleen and stomach. Blindly nourishing the spleen and stomach is a dual-purpose product of medicine and food. Both spleen yang deficiency and stomach yin deficiency can be eaten.

Ingredients: Half black-bone chicken, half yam (cut into pieces), 30g jujube, 5g salt, 4 slices ginger, 2 tbsp cooking wine, 2L water.

Exercise:

1, black-bone chicken washed and cut into pieces. Add water and black-bone chicken pieces to the soup pot, pour in cooking wine, boil for 3 minutes, and take out for later use.

2. Put the black-bone chicken pieces into a casserole, add 2L of water, ginger slices and cooking wine, bring to a boil with high fire, and simmer for 50 minutes. Add yam and red dates, stew for another 20 minutes and add salt.

The seventh way: lotus root and lily lean broth

As an ingredient for moistening the lungs, lily is a popular choice. It is rich in protein, starch, fat and a small amount of calcium, phosphorus, iron and other substances, and has the effects of nourishing the middle warmer, nourishing the heart, calming the nerves, nourishing yin, clearing away heat, moistening the skin, preventing aging, resolving phlegm, relieving cough, clearing away heart fire and moistening the intestines. Lotus root is also one of the ingredients to clear lung and detoxify. Sweet, warm and nontoxic, it is helpful to nourish the heart and produce blood, strengthen the spleen and stimulate appetite, nourish and strengthen the body, clear away heat and moisten the lungs. Lotus root has a variety of practices, and the therapeutic effect is more obvious when it is put into soup.

Ingredients: lotus root 1 knot, pork tenderloin 500g, fresh lily 2, medlar 20, salt 1 teaspoon (5g), clear water 2000ml, and ginger 4 pieces.

Exercise:

1, peeled lotus root, cut into triangular pieces and soaked in water to prevent oxidation and blackening. Cut pork tenderloin into 4cm square pieces and wash for later use. Put the tenderloin into a quick-press pot, pour the water into the meat, and skim off the floating foam after the fire is boiled.

2. Add ginger slices, lotus roots, washed medlar and lily, cover, press and simmer for 8 minutes. Turn off the fire and let it stand. When all the gas is released, open the lid and season with salt.