Corn radish sparerib soup is a kind of soup with corn, radish and ribs as the main raw materials, which is carefully cooked. The soup is thick and fragrant, plain and elegant. Corn and carrot sparerib soup is light and delicious and nutritious. It's a good choice to try.

1. Peel carrots and cut them into small pieces; Wash the corn and cut it into small pieces; Wash ginger and pat it loose.

2. Wash the ribs, cut into pieces and blanch them with boiling water.

3. Add appropriate amount of water, ribs, carrots, corn and ginger to the casserole and cook for 2 hours.

4. Add refined salt and monosodium glutamate.

Second, stewed lean meat with tremella and Sydney

Stewed lean meat with tremella and Sydney is a traditional medicinal diet in China. Nourishing yin and moistening lung, promoting fluid production and moistening intestine, reducing fire and clearing heart-fire, and is suitable for coughing and upset in winter. Wash the pork and cut into pieces, then put it into a stew with washed tremella, cut Sydney and candied dates, add 300ml of water and stew for 1 hour.

Third, kelp sparerib soup

Kelp ribs soup, a traditional dish of Han nationality in Zhejiang, belongs to Zhejiang cuisine. This soup is rotten to the bone and kelp is slippery. The whole dish is delicious and the soup is fresh. Very easy to make and delicious home-made soup for nourishing essence and blood. This vegetable soup is delicious. Kelp is rich in calcium and can prevent calcium deficiency and lower blood pressure.

Fourth, Agrocybe aegerita

Agrocybe aegerita is a pure natural edible fungus with high protein, low fat, no pollution and no phytotoxicity, which integrates nutrition, health care and physical therapy. Stewed chicken soup with Agrocybe aegerita has the functions of reducing fat, clearing stomach and losing weight. Agrocybe aegerita is a pure natural edible fungus with high protein, low fat, no pollution and no phytotoxicity, which integrates nutrition, health care and physical therapy.

Five, chestnut lotus root soup

Chestnut lotus root soup is a traditional name. Peel raw chestnuts for later use; Wash lotus root, peel and cut into 5 mm pieces, and soak in white vinegar or lemon for 10 minute; Cut ginger into large pieces; Put chestnuts, ginger and lotus roots into a teapot, add 1200ML purified water, and adjust to the old fire soup. Add some sugar and raisins to the soup.

Six, yam old duck soup

Yam old duck soup is a dish made of yam and old duck as the main raw materials, which belongs to the home-cooked soup in Han areas.

1. Wash and drain the chopped old duck for later use; Ginger is divided into two parts, the back of the knife is patted loosely, and the shallots are washed and tied into two onion knots for later use; Heat a cauldron with water, add 1 serving ginger and 1 slice onion, pour a teaspoon of cooking wine after boiling with strong fire, blanch the duck slices until blood bubbles appear, take them out, rinse them off, and drain the water for later use;

2. Wash the yam, scrape off the skin, cut it into hob blocks, and soak it in clear water for later use;

3. Put the duck pieces soaked in water into the soup pot, add enough water at one time, put 1 sliced ginger and 1 sliced onion into the soup pot, boil over medium heat, and skim off the floating foam after the soup is boiled again;

4. Put the peeled yam into the soup pot, boil the pot again, turn to low heat until the yam is soft and glutinous, and the duck meat can be poked through with chopsticks (about 2 hours). Add refined salt and a little pepper to turn off the heat.