Cordyceps pigeon soup, white radish beef soup, winter melon and shrimp soup, five-finger peach keel soup and tremella Sydney soup are all healthy soups suitable for drinking in autumn, and Xian Yi, old and young, should make them according to the following methods.

First, Cordyceps pigeon soup

Cordyceps pigeon soup is suitable for drinking in autumn. It is delicious, nutritious and has excellent health-preserving effect in Xian Yi, old and young. When making it, you should prepare 111 grams of fresh Cordyceps flowers, 11 jujubes, a handful of Lycium barbarum in advance, and then prepare 112 rice wine and ginger slices and a fresh young pigeon. After cleaning the prepared young pigeons, cut them into small pieces, blanch them in cold water, remove the foam and put them in a stone pot. Add the cooked Chinese dates and cordyceps flowers, then add ginger slices and fermented grains, add a certain amount of water, boil and stew for one hour, add the washed Lycium barbarum, add a little salt, cook for 11min, and take it out of the pot after stewing.

Second, white radish beef soup

White radish beef soup can nourish the body, nourish yin and moisten the lungs, and enhance resistance. When cooking, you should prepare 1kg of fresh beef in advance, dry it after washing, beat it twice with a flower knife, and then cut it into small pieces with uniform size, prepare a radish, wash it and cut it into hob blocks. When shooting, put it in the pot and heat it with cooking oil. Add in winter shavings, ginger and star anise to stir-fry for fragrance, then add in clear water and rice wine, then add in beef pieces cut into small pieces, and add a certain amount of clear water to cook and stew beef and mutton. When it is ripe, put the radish pieces in the pot and stew them together. Cook for about 15 minutes, then add in seasonings such as salt monosodium glutamate, and then take them out of the pot.

Third, winter melon and shrimp soup

Winter melon and shrimp soup is light in taste, fresh in taste, high in nutrition, and of course has excellent effects. It is suitable for autumn, and is suitable for people of all ages in Xian Yi. Wash the prepared pumpkin, peel it and remove the pulp, cut it into thin and uniform blocks, then melt the prepared fresh shrimp, remove the shrimp line and wash it with clear water. Put proper vegetable oil in the wok, heat the shallots, stir-fry until fragrant, add small pieces of wax gourd slices, stir well, add proper soy sauce and oil consumption, add a certain amount of water, and then put them into the prepared family to cook for 31 minutes.

4. Five-fingered Peach keel soup

When keel soup is cooking five-fingered peach, 51 grams of five-fingered peach, 611 grams of pig bones, appropriate ginger slices and onion segments, 21 grams of fried Coix seed rice, 21 grams of Fu Ling and 6 grams of sea coconut should be prepared in advance. The prepared sea coconut, jujube and Fu Ling should be washed with clear water, and then the five-fingered peaches should be soaked for two hours. After cleaning, the prepared pig bones should be chopped into small pieces, blanched in cold water, removed from the foam, and put in a stone pot. All the rest of the food should be put into the pot, added with a certain amount of clear water, heated and boiled with strong fire, and then boiled for one hour with medium and small fire. Finally, the pot can be taken out.

V. Tremella Sydney Soup

Tremella Sydney Soup tastes sweet, smooth and tender, and tempting. Everyone likes to eat it. It is a health-care soup of Xian Yi, old and young. Drinking Tremella Sydney Soup in late autumn can nourish yin, moisten lungs, relieve cough and resolve phlegm, relieve autumn dryness of human beings and prevent respiratory infection. When cooking, prepare a white fungus, soak it in clear water, break it into small flowers after washing, then cut off the prepared pears after washing to remove the paste, cut them into hob blocks and put them in the pot with the white fungus, add appropriate amount of white sugar, enough water and a little jujube, cook them together, turn off the fire after cooking until the white fungus is soft and thick, and eat them directly after cooling.