Ingredients: carrot 250g, bamboo pole 250g, pork 1 50g, candied dates1.

Production: scrape off the skin of carrot with a knife, wash it and cut it into small pieces; Clean bamboo and rattan, and cut into small pieces; Wash pork tenderloin and cut into thick slices. Then put carrots, bamboo poles, pork tenderloin and candied dates into a clay pot, simmer for 1-2 hours, and season.

Efficacy: This soup can nourish yin, promote fluid production and nourish skin.

2. Walnut meat pot Niuyue exhibition soup

Ingredients: Niuyuezhan (beef with tendons, the same below) 450g, walnut meat 80g, yam 20g, Lycium barbarum 2 tablespoons, ginger 1 slice, longan meat 1 tablespoon.

Practice: put the walnut kernel into the pot (oil-free (oily food)), stir-fry for 5 minutes and pick it up. Or bake in the oven for 10 minute to remove the peculiar smell of walnuts. Wash yam, medlar and longan. Boil Niuyuezhan in boiling water for 5 minutes, remove and wash. Blanch walnuts in boiling water for 3 minutes, remove and wash. Boil a proper amount of water, add Niuyuezhan, walnut, yam, Lycium barbarum, longan pulp and ginger to boil, simmer for 3.5 hours, and season with salt.

3. Sweet and sour pork chops: pork chops provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, to maintain bone health; It has the effects of nourishing yin, moistening dryness, nourishing essence and enriching blood, and is suitable for patients with deficiency of both qi and blood and yin deficiency.

Prepare some fat ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture. Slice ginger, garlic and onion obliquely into thick slices. Heat the wok with high fire, and pour in oil. When the wok is heated to 50% (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir-fry with the ribs, pour in warm water without ribs, bring to a boil with high fire, and simmer for 30 minutes. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the thick juice over high fire.

4. Chinese yam and red bean porridge

Ingredients: 50 grams of yam, 30 grams of red beans, a little refined salt.

Method: Wash the adzuki bean and cook it until it is half cooked. Add the washed yam (peeled and sliced) and cook until the porridge is cooked. Eat them for breakfast in the morning. You can also add 50 grams of white rice and cook together.

5. Milk-flavored porridge:

Wash japonica rice, soak it in cold water for half an hour, take it out and drain it. Ignition in the pot, add 600 grams of broth to boil, and then turn to low heat to cook porridge. Pour the fresh milk into the porridge and boil it over medium heat. Add cereal and sugar, stir well and put in a bowl.

6. Chicken tofu pudding soup:

Wash chicken breast, remove coarse tendons and chop into fine paste. Put the minced chicken into a bowl, add a little cold water, cooking wine, salt, monosodium glutamate and wet starch, and stir well with chopsticks. Beat the egg whites into a bowl, stir them in the same direction with chopsticks into a paste, and pour them into a chicken paste bowl and mix well. Slice bamboo shoots, mushrooms and fish respectively. Heat the wok, pour in the stock and bring to a boil. Add bamboo shoots, mushrooms, shrimps, fish fillets, cooking wine, salt and monosodium glutamate, boil and skim off the foam. The original pot was changed to medium heat, and the chicken paste was slowly dragged into the soup. When it condenses and floats, take it out with a colander. Take the soup out of the pot first.

Put it in a soup bowl, then add chicken and tofu pudding and sprinkle with minced ham.

7. nourishing mutton soup:

Efficacy: 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 processing. Cook mutton and mutton offal in a pot and add some onion and ginger (it is not appropriate to enlarge the ingredients, which will lead to bad 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.