Efficacy: It turns cold in autumn, and children should focus on strengthening the spleen and nourishing the stomach. Tripe has the effects of invigorating spleen and stomach, resolving food stagnation, and resolving food stagnation. Astragalus membranaceus has the effect of invigorating spleen and benefiting qi, which is very suitable for children with spleen and stomach deficiency and cold, and can also improve symptoms such as indigestion, abdominal distension and shortness of breath. This soup is light and not greasy, especially the soup is tender and very popular with children.

Formula: 50 grams of astragalus root, 50 grams of tripe, 3 pieces of red dates and 4 pieces of ginger.

Practice: Wash the tripe and clean the outer fur. It's best to rub it with salt, soak the astragalus for a while, wash the red dates and remove the core, then put them into the pot together, add 2500 ml of water, and cook for 2 hours with low fire after the fire is boiled.

2, pig blood tofu vegetable soup

Efficacy: Pig blood contains very high iron, which is very beneficial for children to absorb and can prevent the symptoms of anemia in children. If shrimp skin is added to the soup, it can also effectively supplement calcium. This soup is simple and suitable for children's health preservation in autumn.

Formula: pig blood, tofu, green vegetables, garlic and ginger.

Practice: put oil in the pot, add garlic and ginger and stir-fry until the oil is hot, then add appropriate amount of water. After the water is boiled, put the washed and cut tofu, pig blood and vegetables (chopped) into the pot and cook for about 3-5 minutes, then add seasoning, salt and a little onion to serve.

3. Bone soup

Efficacy: Bone soup contains a lot of nutrients such as calcium and protein, and proper amount of vinegar is added, so that phosphorus and calcium in bones can be better dissolved in bone soup, and scallion beard can also prevent children from catching a cold. It is an autumn health soup popular with children.

Formula: 1 pork bone, 1 spoonful of cooking wine, 8 prickly ash, 1 corn, 3 slices of ginger, 1 onion, 3 cloves of garlic, 6 shallots, 1 wolfberry, 2 slices of fragrant leaves,/kloc-0.

Practice: soak the big bones in water, then pick them up, then add a proper amount of water to the ribs until they are 7-8 ripe, then put the cut corn into the pot, add a proper amount of salt, corn stigma and all the seasonings and ingredients on it, continue to stew for half an hour on high fire, and then simmer for 2 hours on low fire.