"Stewing" is a way of nourishing soup, especially medicinal diet. Stewing with water can make its original juice motionless, clear but not turbid, and retain the nutrients of the ingredients. Although water stew is usually done in a small stew pot, the capacity is limited, and only a small amount of meat can be put, but this rich soup is transparent all over.

Share two nourishing soups that are very suitable for spring. They are delicious and nutritious.

The first course: red dates, lotus seeds and pig heart soup

Red dates, lotus seeds and pork heart soup

Ingredients: fresh pig heart 1 piece, dried red dates 20g, lotus seeds 20g, codonopsis pilosula 3 pieces, medlar 3g, ginger 1 piece, salt and white pepper.

Production method:

1. Wash the prepared red dates, lotus seeds and medlar with warm water first, then take them out and drain them for later use. Divide the pig heart into two parts, remove the fascia on the surface, wash the blood, and then cut the pig heart into small pieces;

2. Put the sliced pork heart into a cold water pot, add a few slices of ginger and 1 tablespoon of cooking wine, boil water over high heat, and cook for 3 minutes after the water boils (this step can remove the fishy smell), and at the same time remove the floating foam on the surface. Turn off the fire after 3 minutes, take out the pig heart directly and put it into the stew, then pour a proper amount of boiling water into the stew, add a few slices of ginger, put the washed lotus seeds in, and cover it;

3. Prepare a large saucepan, boil13 of water, then put the saucepan into the saucepan, cover it when the water boils, and simmer for 3-4 hours.

4. Remove the core of red dates and stew for about 1 hour. Put the cut red dates into the stew pot, then cover the pot and cover the stew pot for 3 hours. After 3 hours, open the lid, then put in the prepared Lycium barbarum, add appropriate amount of salt and white pepper, mix well to taste, cover the lid and stew for 2 minutes, and finally take out the stew to eat.

Second course: pigeon soup

Materials: 1 squab, 3g Lycium barbarum, 3g wild auricularia, 10g Cordyceps, 3g Codonopsis pilosula, 10g ginger, salt and cooking wine.

Production method:

1. Slaughter the young pigeons first (the nutrition of pigeons mainly comes from pigeon blood, and the boss can leave pigeon blood for slaughter when buying), then cut off the head and tail, and cut off the nails;

2. Slice ginger, soak Cordyceps sinensis, Radix Codonopsis and dried auricularia in warm water in advance, and wash for later use;

3. Put the treated pigeons in a cold water pot, add a little ginger slices and cooking wine, first boil with strong fire, skim the floating foam after the water is boiled, then take out the pigeons and put them in a stew, then add the soaked cordyceps flowers and dried fungus, add a little cut ginger slices and pour in a proper amount of boiling water;

4. Then cover the saucepan, put it in a larger saucepan, and add a proper amount of water to the saucepan. Boil it with high fire, then cover the pot and simmer for 3 hours.

5, 3 hours later, take out the stew, open the lid, add a little medlar, add a little salt according to personal taste, and stir well to enjoy.