Recipes for health soup: horse hoof and thatched pork ribs soup, olive abalone soup, chicken bone grass lean meat soup, asparagus soup, winter melon corn ribs soup.

1, horse hoof thatched pork ribs soup

Ingredients: 500 grams of horse hoof, 50 grams of thatched pork ribs, 500 grams of pork ribs, 3 slices of ginger, 2 pieces of green onion, salt, water.

Practice: peel the hoof, cut into small pieces. Thatch root washed and sliced. Wash and blanch the pork ribs and then fish out and set aside. In a pot of appropriate amount of water, add the ribs, horseshoe pieces, thatched root slices, ginger and scallion. Bring to a boil over high heat, skim off the floating foam, reduce the heat to low and cook for 1 hour, until the pork ribs are cooked, and the horseshoes and roots are tender. Season with salt and cook for a few minutes before serving.

2, olive abalone soup

Ingredients: abalone 2, 10 olives, chicken thigh meat 2 pieces, 6 dates, 3 slices of ginger, scallions 2, salt, water.

Practice: abalone washed with water, olives after removing the core washed, chicken thigh meat cut into pieces, red dates washed. In a pot of moderate water, add chicken thigh meat, abalone, olives, red dates, ginger and scallions. Bring to a boil over high heat, skim off the floating foam, turn to low heat and cook for 2 hours until the soup is thick. Add an appropriate amount of salt to taste and cook for a few moments before serving.

3, chicken bone grass lean meat soup

Ingredients: 30 grams of chicken bone grass, 200 grams of lean meat, 6 red dates, 10 grams of wolfberries, 3 slices of ginger, 2 pieces of green onion, salt, water.

Practice: chicken bone grass with water to wash, lean meat cut into small pieces, red dates washed, ginger slices. In a pot of appropriate amount of water, add chicken bone grass, lean meat, red dates, ginger and scallion. Bring to a boil over high heat, skim off the floating foam, turn to low heat and cook for 1 hour. Add goji berries and moderate salt to taste, then continue to cook for a few moments to serve.

4, asparagus three fresh soup

Instruments: asparagus 250 grams, 100 grams of fresh shrimp, 100 grams of fresh squid, 2 eggs, 3 slices of ginger, scallion 2, broth or water 1.5 liters, salt, cooking oil moderate.

How to do: remove the hard part of the asparagus, wash and cut into small pieces, fresh shrimp and fresh squid washed and set aside, the egg into a bowl and beat and set aside. Add a suitable amount of cooking oil to the pan, heat and add ginger and scallions to stir fry. Add shrimp and squid to the pan and stir-fry. Add broth or water when the shrimp and squid change color.

After the stock comes to a boil, add the asparagus segments and continue to cook for about 5 minutes until the asparagus is cooked and tender. Finally, pour the beaten egg evenly into the pot, stir well with chopsticks and cook until the egg is cooked through. Season with salt and add a little pepper or other seasoning to taste.

5, winter melon corn ribs soup

Ingredients: 500 grams of winter melon, 1 corn, 300 grams of ribs, 3 slices of ginger, 2 pieces of green onion, 2 liters of broth or water, salt, cooking oil.

Practice: Peel the winter melon, wash it and cut it into large pieces, remove the shell of corn, wash it and cut it into small pieces, wash the spare ribs and set aside. Add a suitable amount of cooking oil in a pot, heat it up and add ginger and scallions to sauté.

Put the ribs into the pot and stir-fry, when the surface of the ribs change color, add the soup or water. When the soup comes to a boil, skim off the froth, add the winter melon pieces and corn segments, continue to boil and turn down the heat to simmer for 30 minutes. Finally, add appropriate amount of salt to taste.