Ask for soup recipes all year round, what soup is good to drink all year round

It's not good to drink anything, it's better to drink plain water than the soup you said,

Mung bean barley water.

Rock sugar, white fungus, red dates, winter melon soup.

What soup to drink in March and April? Several healthy soup recipes are recommended.

1. Five-finger peach stew with black bone chicken soup.

Ingredients: 1 black-bone chicken, 100 grams of five-finger peach, 200 grams of pork backbone, 25 grams of seeds, three slices of ginger, 3 dates, appropriate amount of salt.

Method: Wash the black-bone chicken, five-finger peach, gourd, etc. and put them in the soup pot; Boil the pork backbone in boiling water and put it in a soup pot; Cut three slices of ginger into a soup pot, pour in 10 bowls of water, bring the water to a boil over a fierce fire, and then simmer for two hours; Season the soup with salt before serving.

Efficacy: Gourd has the effect of tonifying the spleen and dispelling dampness, black-bone chicken contains melanin, B vitamins, 18 kinds of amino acids and 18 kinds of trace elements, and the fat content is very low, this soup can strengthen the spleen and dispel dampness, dilution of edema, replenishment of qi and health.

2. Lotus leaf barley pot lean meat soup.

Ingredients: lotus leaves, barley, lean meat, lotus seeds, lentils, dried Huaishan, etc.

Method: Wash the lotus seeds, barley, lentils and dried Huai Mountain, and soak the barley, lentils and Huai Mountain for one hour; Wash the lean meat, cut it into cubes, and scoop it up in boiling water; Boil the water in the clay pot, put in all the ingredients, bring to a boil, turn to medium-low heat and boil for an hour, add salt to taste and drink.

Efficacy: Boost yang energy, strengthen the spleen and dispel dampness, and drive away fatigue.

3. Huaishan carrot crucian carp soup.

Ingredients: 300 grams of Huaishan, 200 grams of carrots, 1 2 crucian carp, 2 dates, 50 grams of lean meat, 3 slices of ginger.

Method: Peel and cut the Huaishan and carrots into thick pieces, wash the dates, ginger slices, and lean meat and put them in a soup pot, add 2000 ml of water, and boil over high heat; After heating the pan, add oil, put the washed and scaled crucian carp into the hot pan and fry until both sides are slightly browned, and then put it into the boiling soup pot; Cook on high heat for 3 5 minutes, then change to low heat for 30 minutes, turn off the heat and add salt to taste.

Efficacy: Crucian carp helps to strengthen the spleen and dampness, harmonize the stomach, invigorate blood circulation, and warm the middle and lower qi; Zhun Mountain has the functions of strengthening the spleen, strengthening the kidney, and invigorating qi; Carrots have the effects of tonifying the central qi, invigorating the stomach and strengthening the spleen, and eliminating food and guiding stagnation. This soup is moist and delicious, strengthens the spleen and invigorates qi, dissipates food and stagnation, appetizes, and dispels dampness, which is very suitable for eating in the wet season of spring and summer.

4. Lean pork soup with lentils.

Ingredients: 100 grams of lentils, 14 tangerine peels, 400 grams of lean pork, salt, ginger to taste.

Method: Wash the pork pieces, remove the tangerine peel, and slice the ginger; Put the ingredients into the pot, add water, boil over high heat, then change to low heat for 1 hour, add an appropriate amount of salt.

Efficacy: Strengthen the spleen and dispel dampness, clear away heat and dampness.

5. Kelp barley and winter melon soup.

Ingredients: 50 grams of kelp, 25 grams of barley, 500 grams of winter melon.

Method: Rinse and brush the kelp, soak the barley in water for 1 hour after washing; Peel and dice the winter melon. Put the three together into the clay pot, add an appropriate amount of water, boil the fire, change to a simmer for about 1 hour, add an appropriate amount of salt and eat.

Efficacy: Strengthen the spleen and dispel dampness, clear away heat and acne.

1. Yam loach soup.

Summer is a good season to eat loaches, the loaches at this time are fatty and nutritious, low fat, high protein, more comprehensive than the general fish and shrimp nutrition, so there is often the reputation of "turtle doves in the sky, loaches in the ground", it is not only a delicacy but also a nourishing product in summer, friends who often sweat and are weak in summer are not as good as making loach soup at home to drink, the effect is still good.

Ingredients: loach, yam, barley, lotus seeds, poria cocos, ginger.

1. Wash off the mucus on the surface with boiling water, clean it and set aside, peel and cut the yam into sections, slice the ginger, and soak the lotus seeds, poria cocos and barley in advance.

2. Add a little oil to the wok, add the loach and ginger slices to the hot oil, and fry over low heat until the loach is browned and set.

3. Add an appropriate amount of water, cook over high heat until the soup is milky white, then add yam pieces, soaked barley, lotus seeds, and poria cocos.

4. Cook over medium-low heat until the yam is soft and rotten, add an appropriate amount of salt and pepper to taste, and a bowl of delicious and nourishing yam loach soup will be out of the pot.

2. Bitter gourd and shrimp skin soup.

Although bitter gourd tastes bitter, it is not very popular, but fortunately, it has the effect of clearing heat and quenching thirst, it is a seasonal vegetable that cannot be missed in summer, the bitter gourd soup tastes excellent, and then add a little shrimp skin, seaweed to assist, retain the nutrients in the ingredients, and the soup made is delicious, the taste is fresher than pork rib soup, drink a bowl every three or five times, feel refreshed, ** are more smooth and tender.

Ingredients: bitter gourd, winter melon, seaweed, shallots, shrimp skin.

1. Wash and cut the bitter gourd into sections, remove the core in the middle to avoid the bitter taste of the soup, and peel and slice the winter melon.

2. In a waterless and oil-free pot, pour in 1 handful of shrimp skin, stir-fry over low heat, until the shrimp skin is yellow and fragrant, then put it out for later use.

3. Pour bitter gourd and winter melon into the pot with little oil, stir-fry until broken, add the fried shrimp skin, and pour in enough water.

4. After boiling over medium heat for 5 minutes, add an appropriate amount of salt, pepper and chicken essence, stir evenly, turn off the heat and sprinkle in seaweed and shallots, and the bitter gourd and shrimp skin soup is ready.

This season can be boiled to remove the soup, let's take a look at the carrot and horseshoe pork rib soup method:

Pork ribs, carrots, and water chestnut soup].

Ingredients: Carrots, water chestnuts, pork bones.

Cooking method] 1Soak the pork bones in water for 20 minutes to remove the blood from the bones.

2.Then put the pork bones in a pot and boil over high heat until the blood foam floats.

3.Blanched pork bones are washed with hot water and repeatedly until there is no blood foam.

4.Then put the pork bones in boiling water and continue to simmer. Some people like to eat which soup is white, but they don't know how to make it.

Here's a little trick, you just need to fry the pork bones slightly in oil until browned, then put them in boiling water to cook the soup, and the color of the soup will become as white as milk.

5.After the pork bones have been simmered for about 40 minutes, the carrots are sliced and the skin removed water chestnuts are simmered in the soup.

6.After simmering for about 20 minutes, the carrots will be soft and the soup will be sweet and delicious. So a sweet soup is complete.

Water chestnut is a relatively cold food because it grows in swamps and paddy fields. So it's perfect for adding it to soups or stir-fries like me. Try not to eat it raw, because eating it raw is not good for people with a weak spleen and stomach, and it is also easy to get parasites.

If you leave it for too long, after you peel the skin, you will find that the inside has deteriorated and the color has turned yellow, so don't eat it.

Winter melon soup with pork ribs.

Method: 1. Peel and remove the seeds of the winter melon, wash and cut into pieces;

2. Wash the pork ribs, add water to the pot and bring to a boil, skim off the foam. Add the cooking wine and cook for 30 minutes.

3. Put in the winter melon, cook for 3-5 minutes on medium heat, add salt, monosodium glutamate, and chives.

4. Remove from the pot. Lean bitter gourd broth.

Ingredients: bitter gourd, lean pork, ginger, seasoning to taste.

Method: 1. Remove the stem of the bitter gourd and slice it for later use; Slice the pork and mix it with raw meals.

2. Beat the ginger slices loose and boil the oil in the pot, stir-fry the ginger slices until fragrant, add the bitter gourd slices and fry slightly; Pour in water and boil for a while, then put the meat slices to cook, add light soy sauce, chicken powder, salt to taste and mix well.

Crucian carp red bean soup.

Ingredients: 2 crucian carp (about 500 grams), adzuki beans, winter melon.

Method: Wash the red beans and put them in the hot pot and cook them first, when they are seven ripe, put them into the winter melon and the crucian carp of Jijing, add an appropriate amount of water, and cook until the bean crispy fish is cooked and seasoned with salt.

Loofah fish head soup.

Ingredients: loofah, fish head, tofu, fresh mushrooms, ginger, a little chopped green onion, oil, salt, Shao wine, chicken powder, pepper, sesame oil and water.

Method: 1. Wash the head of the fish and remove the gills and cut it in half; The loofah should be cut into a diamond shape if the edges are removed; Tofu cut into small pieces; Wash the fresh mushrooms and boil them thoroughly in water, remove the slices and set aside.

2. Mix the fish head with a little salt, boil the oil in the pan, and fry the fish head until golden brown.

3. Strain the pot to remove the remaining oil, splash the wine, add boiling water and boil over high heat, pour in loofah, tofu, ginger slices, fresh mushroom slices, and chopped green onions; Roll the fish broth over medium heat until milky white, add salt, chicken powder, pepper and sesame oil to taste.