Introducing a nutritious soup and talking about its benefits to the human body...

Ingredients: 30 grams of sand cucumber, 15 grams of polygonatum japonica, 3 grams of tangerine peel, 250 grams of fresh pork skin, a little salt. Production:

First, shave the hair on the surface of the pork skin, blanch it in boiling water for 5 minutes, reduce the fat under the skin, remove it and cut it into thick strips for later use. Wash the sand cucumber, jade bamboo and tangerine peel. The tangerine peel is cut into thin strips, and the sand cucumber is broken into about 3 cm long.

Then put the soup into the soup pot, add an appropriate amount of water, boil it with a fire first, change to a simmer for 2 hours, and season it. Efficacy: This soup has the effect of moisturizing the skin.

Pork tendon soup with carrot and bamboo cane Ingredients: 250 grams of carrots, 250 grams of bamboo cane, 150 grams of pork, 1 date. Production:

Scrape off the skin of the carrots with a knife, wash them and cut them into small pieces; Bamboo cane is washed and cut into small pieces; Wash the pork tendon and cut it into thick pieces. Then put the carrots, bamboo cane, pork tendon, and dates into the clay pot, simmer for 1 2 hours, and season. Efficacy:

This soup can nourish yin and nourish the skin, and nourish the skin with fish maw and lean meat soup Ingredients: 150 grams of fish maw (or kiss gum), 100 grams of shredded pork and fresh pork, 5 grams of shredded ginger, appropriate amount of salt. Production:

Wash and shred the lean pork first; Then soak the fish maw in water until soft, then soak it in hot ginger and shallot water to remove the fishy smell, cut it into thin strips and put it in the pressure cooker, add an appropriate amount of water, boil it over medium heat until it is paste, and then put in shredded meat and ginger to stir and cook, season and eat. Efficacy: This soup has the effect of nourishing yin and nourishing the kidneys, nourishing the skin and beautifying the skin.

Sydney papaya stewed rock sugar Ingredients: 50 grams of pear meat, 100 grams of cooked papaya meat, 20 grams of rock sugar. Production:

First wash the pear and ripe papaya, remove the outer skin and kernel, cut it into coarse pieces and put it in a stew pot, add rock sugar, then add an appropriate amount of cold boiled water, and simmer for 1 hour with a fire. Efficacy: This stew has the effect of nourishing yin, moisturizing and beautifying the face.

Chicken soup with white fungus mushrooms Ingredients: 50 grams of white fungus, 30 grams of dried shiitake mushrooms, 100 grams of shredded chicken (preferably not frozen meat), 30 grams of fresh leek, appropriate amount of salt. Production:

Soak the white fungus in water for 1 hour to remove impurities and set aside; Cut off the stems of dried shiitake mushrooms after soaking and washing, and cut the shiitake mushrooms into thin strips for later use; Wash the chicken and cut into shreds; Wash the fresh leeks and cut them into sections for later use. Then put the four soup ingredients into the soup pot and cook the soup over medium heat, add salt to taste. Efficacy:

This soup can nourish yin and moisten the lungs, and make good skin eyebrow pea flower pig's trotter soup Ingredients: 100 grams of white eyebrow peas, 100 grams of dried peanuts, 500 grams of fresh pig's trotters (non-frozen meat), 3 slices of ginger, a little salt. Production:

First, remove the hair on the surface of the fresh pig's trotters, wash and chop the pieces, blanch them in boiling water for 5 minutes, remove them, wash them and set aside; Wash the white eyebrow peas and peanuts and set aside. Then put the four ingredients together in the soup pot and cook for about 1 and a half hours. Efficacy:

This soup lubricates the skin.

Watercress pork rib soup Ingredients One pound of pork ribs and a handful of watercress. Seasoning 1 tablespoon of wine, 1 teaspoon of salt. Method Wash the pork ribs, blanch them first to remove the blood, rinse off the foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change to low heat Watercress first pick the young leaves, wash the stems, put them in the ribs and cook them together, wash the young leaves and set aside.

When the ribs are cooked, remove the stalks, add salt to taste, add watercress leaves and cook until soft. Key Tip The flavor of this soup lies in the aroma of the bones and watercress after the pork ribs have been stewed for a long time, so the ribs do not need to be too thin or too thick, just thick bones or ribs. Watercress stalks are stewed first to produce the fragrance and then picked, and then the young leaves are put in, so that the soup retains the flavor of the vegetables, and you can also eat the green vegetables, if you put them into the pot together, the leaves will turn yellow after a long time of cooking.

2.Vegetable pork rib soup Ingredients 1 pound of pork ribs, half a cabbage, 2 tomatoes. Seasoning 3 tablespoons flour, 1/2 tablespoon salt, 1 cup water, a pinch of pepper.

How to scald the pork ribs first, remove the blood and water, rinse the foam and remove it, boil it in boiling water, change to low heat, and burn it for half an hour. Add the cabbage and the pork ribs, and then add the tomatoes when they are soft. In addition, use two large sub-flour, slowly add water to fry into a paste when it is slightly yellow, put it into the pork rib soup and boil, and then add salt to taste.

When the vegetable ribs are soft and fragrant, turn off the heat, put them out, sprinkle a little pepper, and serve. Key tips The ribs in the soup are better ribs, the meat layer is thin but lean, the oil is less, the taste is tender, and the pork ribs are cheaper than the short ribs. Cabbage should be burned to be delicious, but not too small pieces, tear into slices by hand, and cook it by heat to have a soft taste 3

Pork ribs crisp soup Ingredients: 12 taels of small pork ribs, 1 white radish, 2 coriander. Seasoning 1 tablespoon of wine, 1 tablespoon of soy sauce, 1/2 cup of sweet potato powder. Seven wrists of broth, a teaspoon of salt.

Method: Wash the small ribs, add seasoning, mix and marinate for 10 minutes, and then remove them with fried crisp. Peel the white rotsh, cut it into pieces, put it in a stew pot, add the broth and steam it for 10 minutes, then put in the fried crispy pork ribs and steam it for 20 minutes. Key tips Pork ribs should be chopped into small pieces, it is easier to fry crispy, because they have to be steamed again after frying, they must be fried for a longer time when frying.

If the small pork ribs are marinated first and then fried in sweet potato flour, if marinated together, the sweet potato flour will easily absorb the seasoning, so that the pork ribs will not taste good. 4.Golden Needle Pork Rib Soup Ingredients: 12 taels of small ribs, half a tael of golden needles, and 2 slices of ginger.

Seasoning 1 tablespoon of wine, 1 teaspoon of salt. How to wash the pork ribs, blanch the blood and water, rinse, put it in a stew pot, pour a tablespoon of wine, add ginger and add boiling water seven wrists. Steam for twenty minutes.

After the gold needle is soaked soft, first remove the induration of the stem, then tie each knot, wait for the ribs to be cooked and soft, and put it into steam. After 10 minutes, you can add salt to taste and serve. Key tips If you like to eat a lot of meat, you can choose a thicker meat layer for pork ribs, but it is fatter, the soup is slightly oily, and the pork ribs with a thin meat layer are thinner, with more bones and less meat, each with its own flavor.

The gold needle is knotted and put in, and it will not fall apart after steaming, and it tastes crispy.

Crucian carp and radish shredded soup: [brain strengthening, lactation].

Production: Let the stall owner slaughter the crucian carp, come back and wash it, wipe off the surface moisture, and slice the ginger; After the wok is hot, add vegetable oil to 6 hot, add ginger slices and fry it; Slowly slide the crucian carp into the pan, fry the fish over medium heat, and then turn over and brown; Pour in enough cold water, bring to a boil over high heat, then turn to medium heat and cook for about 10 minutes; Peel and shred the white radish, pour in the shredded radish and cook for another three or four minutes; Stir in salt and white pepper and sprinkle with coriander.

Spinach and pork liver soup: [nourish blood, brighten eyes].

Preparation: Soak the pork liver in water to remove the blood; Cut the spinach into segments and the pork liver into slices; Put the pork liver in the water again; Reconnect the water, bring to a boil and add the pork liver, then add the spinach; After boiling again, add salt and chicken essence to taste.

White fungus lotus seed soup: [soothes the nerves, moistens the intestines].

Preparation: Soak the white fungus in cold water for 15 minutes, after it is ready, remove the thick stem, cut into small pieces for later use; Put more water in the pot because it will take a long time to boil. First burn the lotus seeds on a high fire for 10 minutes, if the lotus seeds are dry, it is best to soak them half a day in advance, because the lotus seeds are difficult to soak, if you don't soak it first to soften it and then cook it, you can't cook the noodles, it won't be delicious; After washing the red dates, add them to the pot with the processed white fungus and cook them on high heat for 5 minutes. Then turn to low heat and cook for about 1 hour, stirring from time to time, otherwise the white fungus may stick to the pan, and finally add rock sugar to taste.

Bitter gourd pork rib soup: [Clearing the heat and removing heat, brightening the eyes and detoxifying].

Preparation: After the pork ribs have been scalded and the blood water has been removed, add a tablespoon of water and wine to the stew pot and steam for 20 minutes. Wash the bitter gourd, cut it, remove the seeds, cut it into large pieces, put it in the pork ribs and steam it for another 20 minutes. Season with oil and salt, and serve when cooked and soft.

Papaya and peanut pork rib soup: [Relieve heat and relieve fever, moisturize**].

Preparation: Peel and core the papaya, wash and cut into thick pieces; Soak peanuts in water for one hour and pick up; Wash the dates, put the pork ribs in boiling water and cook for five minutes, then pick up; Put 10 cups of water or an appropriate amount into the pot, peanuts also put in the pot and boil, put in the pork ribs, papaya, dates and boil, simmer for three hours, add salt to taste.

We usually have two soups in our house.

The first soup is pickled and fresh.

Every year around the Chinese New Year, the fresh and tender bamboo shoots are almost on the market, and grandma, the old Shanghai, will use salted meat, fresh meat, and fresh bamboo shoots together to marinate and fresh.

"Pickling" is the traditional pickling method in Shanghai, and people in Shanghai will marinate salted meat in winter for the next spring; "Xian" means fresh meat (pork belly, chicken, hoof, etc.); The premise of "freshness" is the freshness of meat and the freshness of bamboo shoots, and its umami becomes the thickness of "freshness" after being synthesized by "Du". "Du" is the onomatopoeic word of Shanghainese, and here it means "simmer slowly". In Shanghainese, it is a dynamic stew, and the meaning of the word itself has the meaning of thickening and thickening.

Although no additional seasoning is added when marinated and simmered, the deliciousness is indescribable. Its soup is as clear as water, fresh but not thick, fresh but not greasy, its meat is crispy and fat, the bamboo shoots are fragrant and crisp and tender, and the taste of thousands of knots is mellow.

The bamboo shoots are fresh, the meat is crispy, the bean is fragrant, and the vegetable green bamboo shoots and the white meat are pink, which is really full of color and flavor.

Peel the fresh bamboo shoots, cut them into hob pieces, cut the two kinds of meat into small cubes, put them in the pot together, boil over high heat, and then simmer over low heat, after half an hour to an hour, put a large pot in the pot, and serve it.

If you want to have a richer content and a stronger flavor, you can add a few thousand knots when simmering, which is what Shanghainese call a hundred leaf knots (a home-style soy product). Before cooking, add some chives or green cabbage hearts and cook slightly.

This pickled dish tastes so good that your eyebrows are going to fly off!

The second soup is a soup with shepherd's cabbage and tofu.

In Shanghai, whether it is an alley, a unit canteen or a hotel restaurant, you can often see traces of this soup. This is a well-known classic popular soup that almost everyone has eaten and everyone can make.

The freshly picked shepherd's cabbage tofu soup is the most delicious.

Remove the old leaves and roots, wash and put it in boiling water with a little salt, soak it in cold water immediately after removing it, and drain the water. Cut the cleaned shepherd's cabbage into small pieces, cut the tofu into small pieces and soak it in water, shred the pork and add an appropriate amount of starch and salt to marinate for a while, prepare a small bowl of water starch, and slice the ginger.

Remove from the pot, pour an appropriate amount of cooking oil, add ginger slices and stir-fry until fragrant. Put the shepherd's cabbage in a pot and stir-fry slightly to oil the shepherd's cabbage. Add an appropriate amount of stock or water and turn on high heat to cook the soup.

Cook until the soup is slightly boiling, add the chopped tofu cubes and cook over high heat, cook until the soup in the pot is slightly open, and add an appropriate amount of salt to taste. Bring to a boil until the soup is boiling and slide the processed meat into the pot. Continue to cook until the soup boils.

Add a pinch of MSG. Slowly slide the prepared water starch into the pot in a circular motion to thicken the soup. Cook until the soup is boiling, then remove from the pan.

The most delicious wild vegetables at the moment are paired with tofu with the meaning of "Defu, Dufu", this soup is really good!

The shepherd's cabbage is fragrant, the tofu is smooth and tender, and the shredded meat is fresh. This bowl of soup can be called a nutritious, delicious, and inexpensive popular dish.

Spinach and pork liver soup: [nourish blood, brighten eyes].

A little ginger, cut the vegetables into sections, slice the liver, mix cooking wine, boil the water, cut the ingredients, put lard, appropriate amount of salt, a little sugar, and quickly start the pot.

Astragalus yam soup: [replenish qi, strengthen the spleen].

Astragalus tablets, shredded yam, a little meat, add cold water, add astragalus, yam, boil water, shredded meat, add white wine, and three minutes.

White fungus lotus seed soup: [soothes the nerves, moistens the intestines].

Warm paurate lotus, cold soak ear, wait for softening, add cold water, add ingredients, boil, simmer, a quarter of an hour, the soup changes color, and drink it hot.

Zheng Juan soup is the most nutritious! Hee-hee,

This kind of soup is not enough for one person and one bowl.

Huaishan Chicken Soup One chicken, one Huaishan. A few green onions are knotted, and a few slices of ginger are sliced. The whole chicken, cut into sections, put all the ingredients into the clay pot, boil it in cold water, boil it over high heat and change it to a low heat for two and a half hours.

This soup can be drunk often to prolong life. Nutrition is naturally in the soup. ．．

There is no most nutritious statement, it is based on the individual's physique, depending on what needs to be supplemented.

1. Double red pumpkin soup.

Efficacy: Pumpkin is warm and sweet, can replenish the middle and invigorate the qi, rich in carotene, which is converted into vitamin A after being absorbed by the human body, and is rich in vitamin E.

Red dates can nourish the spleen and stomach, nourish qi and nourish blood. Brown sugar contains trace elements and a variety of minerals, which have the effects of warming the stomach, replenishing blood, invigorating blood and dissipating cold. Regular consumption can make the face rosy and increase the elasticity.

2. Siwu soup.

Usage: Drink on an empty stomach in the morning and evening, any temperature is fine, but it is best not to leave the herbs overnight after cooking.

Efficacy: Nourishing and regulating blood, it can not only improve pale, rough skin and other conditions, but also make the hair moisturized.

3. Goji berry and red date black chicken soup.

Efficacy: Black-bone chicken can warm and invigorate qi, nourish the liver and kidneys, delay aging, strengthen muscles and bones, and also have a good improvement effect on menstrual irregularities and iron deficiency anemia in women.

4. Angelica carp soup for blood tonics.

Efficacy: Angelica crucian carp soup is a great tonic soup, suitable for girls with dysmenorrhea and physical weakness. Crucian carp soup has the effect of strengthening the spleen and dampness, appetizing in the middle, invigorating blood circulation and warming the middle and lower qi, and is suitable for middle-aged and elderly people, weak people after illness and pregnant women.

5. Astragalus Huaishan River Shrimp Soup:

Raw materials: 30 grams of astragalus and Huaishan, 15 grams of angelica and wolfberry, 6 grams of bellflower (all of which are sold in the above Chinese medicine stores), 120 grams of river shrimp. After boiling, change to a simmer, put the soup into the pot, add shrimp and fry together, take the cooking as the degree, and add an appropriate amount of salt.

The above content reference: People's Daily Online-5 nutritious health soups to help you get rid of qi and blood deficiency.