Although there is more rain in spring, the air is relatively dry this season, and the wind and sand in spring are relatively large, which is easy to cause dry skin. The weather in spring is sometimes cold and sometimes hot, which is the season with the biggest climate change in a year. In this season, if you don't pay attention, it is easy to catch a cold and get angry easily. Pay attention to hydration when it is dry in spring, so it is most appropriate to drink some dishes with soup and water at this time. The practice of sharing 13 home-cooked soup is light and nutritious, which can replenish water and increase appetite. Especially suitable for spring. Keep it well and make it in another way. Let's share the practice below.

Assorted bean curd soup

Ingredients: tender tofu 1 piece, 2 eggs, Flammulina velutipes 1 small handful, tomato 1 piece, proper amount of oil and salt, sesame oil 1 tablespoon, onion 1 piece, 2 slices of ginger, and white pepper 1 small piece.

Shrimp and radish soup

Ingredients: 8 shrimps, white radish 1 piece, coriander 1 piece, sesame oil 1 spoon, appropriate amount of salt, 2 slices of ginger, and white pepper 1 teaspoon.

Exercise:

1. Prepare the required materials, wash coriander, peel and wash white radish. Frozen shrimp is for shrimp, so it needs to be thawed with cold water in advance. Fresh prawns will do. Remove the head and shell from the shrimp, and remove the shrimp line.

2. Cut ginger into small pieces, cut coriander into small pieces, add a little salt to shrimp, add white pepper, grab well, and marinate for 10 minute to remove the fishy smell of shrimp.

3. Wipe the white radish into silk with a silk wiper and cut it into filaments with a knife.

4. Add water to the pot, then put it in Jiang Mo and boil it. Add shredded radish and cook for 1-2 minutes, skim off the floating foam, and do not cover the pot when cooking to remove the smell of radish.

5. Add shrimps, cook until the shrimps turn red, season with salt, turn off the heat, then pour in sesame oil, sprinkle with coriander and stir well.

Chives, tofu and egg drop soup

Ingredients: leek 1 handful, 2 eggs, tofu 1 2 pieces, shrimp skin 1 tablespoon, sesame oil 1 tablespoon, salt, ginger1slice,

Exercise:

1. Prepare the required materials, rinse the shrimp skin, wash the leek selectively, cut off a short section of the root, cut the leek into 2cm sections, and open the stems and leaves of the leek respectively.

2. Beat the eggs into the bowl and cut the tofu into small pieces.

3. Add water to the pot to boil, add Jiang Mo and dried shrimps to boil, and add tofu to boil for 5 minutes.

4. Add leek stalks to boil, turn off the heat and pour in the egg liquid. When the egg liquid is egg-shaped, stir it in one direction with a spoon.

5. Add leek leaves and stir well, add salt to taste, turn off the fire, pour in sesame oil, stir well and serve.

Artemisia selengensis skin bean curd soup

Ingredients: Chrysanthemum morifolium 250g, tofu 1 block, shrimp skin 1 tablespoon, sesame oil 1 tablespoon, salt, ginger 1 block.

1. Prepare the required materials, remove the old leaves of Artemisia, rinse them clean, cut Artemisia into inches, and open the stems and leaves of Artemisia.

2. Wash tofu, cut into small pieces for later use, mince ginger and wash shrimps.

3. Add water to the pot and bring to a boil, add the dried shrimps and Jiang Mo, and boil for 5 minutes, so as to make the dried shrimps taste delicious. Add tofu and boil for 5 minutes.

4. Add the stems of Artemisia selengensis and disperse and boil. The cooking time of Artemisia selengensis stems and leaves is different. Boil the stems of Artemisia selengensis first, then the leaves of Artemisia selengensis, so as not to overcook the leaves.

5. Add chrysanthemum leaves and break up, bring to a boil, turn off the fire, add salt to taste, and pour in sesame oil and stir well.