What kind of soup is good to make in spring, and what soup is suitable for making in spring?

Spring health care should pay attention to the growth of yang qi in the human body, and the focus is on the liver, so people should eat less sour food to prevent liver qi from flourishing; Sweet foods can nourish the spleen, so eat more.

Here are a few soups that are suitable for spring:

Lily lotus seed white fungus soup.

Hope you give it a try.

Ingredients: 6 lotus seeds (dried) about 4g, white fungus 4g, jujube 4g, lily (dried) 4g, sugar 20g, water 200cc.

Method: Wash all the ingredients with water, soak the lily, jujube and white fungus until soft, and set aside. Boil the lotus seeds until they are half ripe, drain off the water, and then add lilies and red dates and add water to boil together.

After throwing the white fungus into boiling water, immediately soak it in cold water. After the three ingredients in the pot are boiled, put the white fungus, add sugar to dissolve and turn off the heat, and then let it warm before eating.

Pork wolfberry soup.

Ingredients: 200g of fresh lean pork, 30g of wolfberry, a little sesame oil, appropriate amount of refined salt.

Method: Slice the pork, wash the wolfberries and set aside. After cooking the wolfberry, pork slices and a little refined salt, cook for 20 minutes until the meat is cooked and rotten, and then add an appropriate amount of sesame oil. Serve with the main food for meals.

Efficacy: Nourishing the liver and kidneys, invigorating qi and neutralization.

Carrot and pork liver soup.

Ingredients: 200g of fresh carrots, 100g of fresh pork liver, appropriate amount of ginger, refined salt, sesame oil and coriander.

Method: Wash the pork liver and carrots, slice them and set aside. Bring to a boil in the pot, first put a little ginger slices and refined salt, then put the carrot slices, cook for 5 minutes, then put in the pork liver slices, when the pork liver is cooked, add sesame oil and a little coriander. Serve with a staple meal.

Efficacy: nourishing liver, nourishing blood, brightening eyes.

The above are all some simple and easy to do, you can give them a try.

Fish head soup with seeds.

Ingredients: 4 chicken wings, a large fish head weighing about 600 grams of cut edges, a plate tofu, 60 grams of seeds, a celery leaf and chop.

Method: Fry the chicken wings out of the water and fry the large fish head until it is slightly yellow on both sides. Bring an appropriate amount of water to a boil, put down the fish head, chicken wings, tofu and seeds, simmer for 2 hours, add celery and salt to taste.

Chicken feet in pork rib soup.

Ingredients: 460 grams of pork ribs, eight chicken feet, 80 grams of eyebrow peas, 10 red dates with pitting, and a slice of ginger.

Method: Pork ribs and chicken feet are discharged from the cold river. Bring an appropriate amount of water to a boil, put down the pork ribs, chicken feet, eyebrow peas, red dates, and ginger to boil, simmer for three hours, and add salt to taste.

Beef soup with cabbage.

Ingredients: 230 grams of cabbage, 120 grams of beef, 1 slice of ginger.

Method: Cut the cabbage short; Cut the beef into thin slices and marinate with seasonings for 10 minutes. Bring an appropriate amount of water to a boil, add the cabbage and ginger to boil, add the beef to cook, and season with salt.

Lotus root in lean broth.

Ingredients: 600 grams of lotus root, 300 grams of lean meat, 80 grams of octopus, 1 8 peels soaked and washed.

Method: Peel and wash the lotus root, wash the octopus, and pass the lean meat out of the cold river. Bring an appropriate amount of water to a boil, put down the lotus root, lean meat, fish, and fruit peel and boil, simmer for three hours, and add salt to taste.

Ingredients: A cow loach weighs about 460 grams, 10 red dates are pitted, and a papaya weighs about 460 grams.

Method: Peel and core the papaya, wash and cut into pieces. Wash and dry the fish, marinate it with a little salt for a while, fry it in oil and scoop it up. Bring an appropriate amount of water to a boil, put down papaya, red dates, and cow loach and fish to boil, simmer for two and a half hours over low heat, and add salt to taste.

Tomato and potato pork rib soup.

Ingredients: 300 grams of pork ribs, 460 grams of tomatoes, two potatoes.

Method: The pork ribs are discharged from the cold river, and the potatoes are washed. Bring an appropriate amount of water to a boil, put down the pork ribs, tomatoes, and potatoes in a pot, simmer for an hour and a half, peel and cut the potatoes, put them back in the pot, and add salt to taste.

The above is an excerpt of a few soups that have been drunk recently, if you want to drink a different soup every day, then go to the following ** to check it out!

Don't make soup in spring that is too greasy and hot. The raw materials can be lean meat, poultry, fish, and the medicinal materials can be codonopsis, sand ginseng, wolfberry, lily, Huaishan, etc. Lean meat, fresh fish, dried shrimp, skinless chicken or duck, rabbit meat, winter melon, loofah, radish, konjac, tomato, seaweed, kelp, mung bean sprouts, etc., are all good low-fat soup stocks.

The body is full of fire, you can choose such as mung beans, kelp, winter melon, lotus seeds and other fire-clearing products, chicken soup, fish head tofu soup, dried vegetable soup, winter melon sand bone soup are more suitable for spring drinking.

When boiling the soup, the order of high heat, medium heat, and then low heat depends on the boiling degree of the soup, if the soup is boiled high, the protein molecules in the meat will be destroyed. When boiling on low heat, you can't open the lid or add water halfway, because the heated meat shrinks when cold, and the protein is not easy to dissolve, and the soup loses its original fresh flavor and affects the taste of the soup. The nutrients in the soup are mainly amino acids, and if the heating time is too long, new substances will be produced, and the nutrients will be destroyed, generally the fish soup is boiled for about 1 hour, and the chicken soup and pork rib soup are boiled for about 3 hours.

If the flavor of the soup is emphasized when making soup, it is better to cut the material in cold water, because the hot water will make the protein coagulate quickly, and it is not easy to release the umami; If the taste of the raw materials is emphasized, it is better to cut the material in hot water, and the taste is more tender. When making soup, avoid putting too many spices such as green onions, ginger, cooking wine, etc., so as not to affect the original taste of the soup itself, and also avoid putting salt too early, because putting salt early will make the protein in the meat coagulated and not easy to dissolve.

Seasonal dishes should be eaten this season: bamboo shoots, pork ribs, and black fungus stewed with delicious hair.

Spring is a season of drinking soup, which can not only replenish the body's hydration, but also improve the body's immunity and prevent diseases that are prone to occur in spring. The following introduces 3 Jiasheng orange health soups suitable for the Spring Festival, which are simple and easy to learn, let's take a look!

1. Fungus chicken soup.

Ingredients: 500 grams of old hen, 200 grams of fungus, 1 piece of ginger, 10 grams of chopped green onion, 3 grams of salt.

Method:1Wash the old hen meat and cut it into pieces, blanch it with boiling water, wash it and set aside.

2.The fungus is soaked and Lu Xiaoqi is washed.

3.Slice the ginger.

4.Add an appropriate amount of water to the pot, add the chicken fungus and ginger, turn to low heat and cook for an hour after boiling, then add an appropriate amount of salt, sprinkle a handful of chopped green onions to get out of the pot.

Benefits: Drinking fungus chicken soup in spring reflects that medicine is not as good as food.

Usually eat more nutritious food to enhance physical fitness, improve the body's immunity, and try to get sick as little as possible.

1.The fungus should be safely soaked and opened, so that the fungus will be more nutritious and flavorful, and the fungus has the effect of nourishing qi and nourishing blood, moistening the lungs, stopping bleeding, lowering blood pressure, and anti-cancer.

2.The old hen is used in the stewed soup because the old hen has a longer growth period, and the body has a layer of yellow chicken fat, and the stewed soup has a thicker taste and more fragrant, and the boiled chicken soup is often yellow and clear, which makes people salivate.

2. Green vegetable and mushroom soup.

Ingredients: 250 grams of green vegetables, 1 piece of tofu, 5 mushrooms, 20 grams of shrimp, 5 grams of chicken essence, 10 grams of minced ginger and garlic, 3 grams of salt.

Method:1Wash the greens and cut them into sections, slice the mushrooms, and cut the tofu into pieces and put them together for later use.

2.Add cooking oil to the pan and add ginger and garlic to the pan and stir-fry until fragrant.

3.Next, add an appropriate amount of boiling water, add green vegetables, tofu, mushrooms, and the shrimp are boiled, add salt to taste and put them in a bowl.

Green vegetable and mushroom soup benefits:

1.Vitamin C and carotene also contained in green vegetables are important nutrients for the maintenance and growth of human mucous membranes and epithelial tissues.

2.Stew green vegetables and mushrooms, boil for a period of time and then drink, can play an appetizing effect, both ingredients are very good for spring blood replenishment and beauty.

3. Tomato and egg drop soup.

Ingredients: 2 tomatoes, 2 eggs, 10 grams of minced ginger, 10 grams of minced garlic, 3 grams of salt, 5 grams of chopped green onion.

Method:1Wash the tomatoes and cut them into cubes.

2.Beat 2 eggs into a bowl and stir well with chopsticks in a clockwise direction.

3.Heat the oil, then add the minced ginger and garlic and stir-fry until fragrant, add the tomato pieces and stir-fry for a while, add water and bring to a boil, turn to low heat and cook for 5 minutes.

4.Next, pour the stirred egg liquid into the Zaolin pot in a circular motion.

5.Wait for the egg liquid to solidify, add an appropriate amount of salt to taste, and finally sprinkle a handful of chopped green onions to enhance the fragrance, and a tomato egg drop soup is cooked.

Benefits of drinking tomato and egg soup in spring:

Tomato and egg soup is a very healthy food. In spring, it can nourish qi and blood, and strengthen the stomach and spleen.

Spring soup experience:

The home-cooked soup you eat in spring is light and hydrating, and you have learned to make it for your family, and you can also enrich the variety of dishes at home in spring.

Spring is suitable for boiling yam pork rib soup.

Ingredients: 500g pork ribs, 1 yam, 1 corn, 1 carrot, 5 shiitake mushrooms, 1 green onion, 1 ginger.

Method: 1. Prepare a pound of pork ribs first, wash them and soak them for half an hour to remove the blood in them.

2. Prepare a yam, peel and cut into sections, and then add water to soak to avoid oxidation and blackening.

3. Prepare 1 more corn, cut it into sections and divide it into small pieces.

4. Take a carrot too, peel and cut into large pieces, and put it up for later use.

A shiitake mushroom, cut off the handle of the shiitake mushroom, and then put a flower knife on the shiitake mushroom.

6. Then cut another green onion into sections, pat 1 piece of ginger and pat it, don't cut it, put it up for later use.

7. After the blood in the ribs bubbles out, rinse it twice. Then boil the water, blanch the pork ribs under cold water, add some cooking wine to remove the smell, and skim off the foam after boiling.

8. Remove the ribs and drain the water. Then heat the oil, heat the green onion and ginger, and then pour the pork ribs in and fry until the pork ribs are slightly browned.

9. Then pour in boiling water, add enough water at a time, then cover the lid and cook on high heat for 10 minutes, after 10 minutes, the soup will become a little white, but not fragrant enough. At this time, change the casserole, pour it in, turn to low heat, the soup has been slightly boiling, and then cover the lid and simmer again for 1 and a half hours.

10. The soup has been stewed white, at this time, add the mushrooms, corn, carrots, and yams, cover and continue to simmer for 10 minutes, and cook these side dishes.

11. After cooking, open the lid and add a spoonful of salt to taste, the soup is milky white and fragrant.

The temperature is gradually warming up in spring, and it is not yet high in summer, so it is suitable for making some light, de-fire soup, as follows:

1.Egg white fungus soup: fungus is rich in plant gum and edible fiber, which can clear the lungs and moisten dryness, quench thirst, and eggs are good for supplementing protein, a nutritious soup.

2.Pork Chi or Min Gu Grass Ginger Soup: Pork bones contain a variety of minerals, such as calcium, phosphorus, iron, zinc, etc., plus grass ginger can enhance the physique, this soup can play a role in dispelling dampness and removing fire.

3.Tomato Egg Drop Soup: Tomatoes are rich in vitamins C and E, which have antioxidant properties, while egg drop contains a lot of protein, which can nourish yin and moisturize the lungs.

4.Corn & Carrot Pork Rib Soup: Corn and carrots are common spring vegetables and are rich in vitamins and fiber, while pork bones can supplement calcium and protein.

Overall, when cooking soup in the spring, you can choose some fresh spring vegetables with the right meat or eggs to cook the soup, which is nutritious, light and comfortable.

1.Lotus root pork rib soup:Lotus root has the effect of moistening the lungs and clearing heat, detoxifying and diuretic, and cooking soup with pork ribs, which is delicious and nutritious.

2.White fungus date soup:White fungus has the effect of nourishing yin and moisturizing the lungs, clearing heat and reducing fire, and jujube can nourish blood and beauty, nourish qi and nourish the brain.

3.Stewed pork rib soup with red dates and yams:Red dates and yams are both nourishing ingredients, and japonica rice can enhance the viscosity of the ingredients, which can moisturize the liver and kidneys, and help digestion and absorption.

4.Chicken soup with green onion and ginger: hiddenChicken has the effect of nourishing yin and moisturizing dryness, regulating body hormones, in spring, the weather is still a little cold, so green onions and ginger can play a role in driving away cold and dampness, improving immunity, and are deeply loved by people.

In general, drinking some light and delicious soup in spring can not only provide enough nutrients for the body, but also help the body to adjust and make people energetic in spring. What kind of soup do you like to drink in the spring? You can discuss it in the comment area!

1.Green vegetable and tofu soup: The temperature changes greatly in spring, green vegetables are rich in vitamin C and fiber, which can improve immunity and promote digestion, and tofu is rich in protein, calcium and phosphorus, which can replenish energy and vitamins, and is suitable for spring drinking.

2.Barley and red date soup: Barley has the effect of clearing heat and dampness, and red dates are rich in iron and vitamin C, which can nourish the liver and kidneys, regulate endocrine and relieve spring fatigue.

3.Chicken feet soup with mushrooms: Mushrooms are rich in vitamin C and vitamin D, and chicken feet are rich in collagen and elastin, which can moisturize the skin and improve liver function, which is suitable for spring health.

4.Fungus and jujube soup: Fungus is rich in iron and fiber, and jujube is rich in a variety of nutrients, which can regulate blood sugar, blood lipids and blood pressure, improve gastrointestinal function, and is suitable for spring consumption. Next to the banquet.

5.Soybean pork rib soup: Soybeans are rich in phytoestrogens and protein, and pork ribs are rich in calcium and collagen, which can moisturize the skin and increase bone density, which is suitable for spring health.