In autumn, the harvest fruits are covered with branches, and farmers' uncles are busy with the autumn harvest again. In previous years, when they were in their hometown, it was the busiest time. When the corn was ripe, people had to pick it, and when the edamame was yellow, people had to collect it, and the rice had to be prepared before harvest. At the end of the day, they were often so busy that they had to eat a little. This was no good, and there was still a lot of work to do. My stew hotpot is based on bone soup, with flat tips, gluten, mushrooms, meatballs, Chinese cabbage, wax gourd, small vegetables and other ingredients, with balanced nutrition. ?

Today, I bought a tube bone. In addition to protein, fat and vitamins, the tube bone also contains a lot of calcium phosphate, collagen, bone mucin, etc. It has the effects of strengthening physical fitness, beauty beauty and preventing osteoporosis. Collagen contained in bone soup can enhance the ability of human body to make blood cells, promote the bone growth of teenagers and slow down the bone aging of middle-aged and elderly people. Therefore, farmers who are busy and hard in autumn should eat more bone soup to nourish themselves. After all, only with healthy body can they have the strength to harvest in autumn. It doesn't cost much to stew such a variety of ingredients together, but the taste is really delicious, which is both convenient and delicious, and I will share it with you.

main ingredients: 1 tube bones, 1 shiitake mushrooms, 4 flat tips, 1 circles of wax gourd, 5 yuan for gluten balls, 1 handful of green vegetables and 1 plate of Chinese cabbage.

seasoning: 2 tablespoons of salt, 1 handful of chives, 1 piece of ginger, 2 tablespoons of cooking wine and a little vinegar.

large intestine trotters tofu Chinese cabbage vermicelli kelp chopped green onion ginger garlic coriander salty taste extremely fresh monosodium glutamate thirteen fragrant white vinegar pepper-step-1. Prepare Chinese cabbage, auricularia auricula, Chinese cabbage to be torn by hand to taste more. 2. Wash and cut kelp. 3. Cut tofu into pieces. Soak the vermicelli and cut it off for later use. 5. Stir-fry onion ginger garlic, add pork trotters and large intestine, and add water. 6. Add water and add tofu, vermicelli and kelp water. Don't eat too much. 7. After the water is boiled, add the cabbage, continue to stew for 7 or 8 minutes, and finally season with salt, monosodium glutamate and coriander. 8. A bowl of steaming pot has been stewed! -Tip-Put pepper and vinegar last, taste hot and sour, especially for dinner. It's best not to stir-fry Chinese cabbage. Wait until it's boiled. It tastes like hot pot and the nutrition of the dish is not lost. ?