Being greedy for cold weather in summer is most harmful to the spleen and stomach. If you want to prevent the body from "settling accounts after autumn", the best way is to nourish the spleen and stomach quickly. After the beginning of autumn, it’s the right time to nourish the stomach. Make these 7 nutritious soups alternately to nourish the stomach, strengthen the spleen and keep the body healthy, without repeating the same thing every day. These 7 soups are nourishing but not irritating, and the nutrients are easy to absorb. They are very suitable for consumption in early autumn and are suitable for all ages. Now I will share the detailed method with everyone. Friends who like it can quickly collect it and try it out!

1. Morel and Yam Chicken Soup

Method: Wash the morels in cold water and soak them in warm water. Wash the chicken, chop it into small pieces, put it in the pot under cold water, add cooking wine and ginger slices, blanch it for 10 minutes, remove it and rinse it again, put it in a casserole, pour in the water for soaking the morels, if it is not enough, add additional water. Add enough water at a time and simmer over medium heat for 60 minutes. Add morels, yams, and red dates, continue to simmer for 30 minutes, add wolfberry and salt, mix well.

2. Astragalus Pig Heart Soup

Method: Cut the pig heart in half, rinse it, cut into thin slices, put it into a stew pot, pour enough water, and add astragalus and Codonopsis pilosula, simmer over water for 40 minutes, add red dates and continue to simmer for 20 minutes, add wolfberry and salt and mix well.

3. Lotus root fish soup

Method: wash the fish head, drain the water, heat oil in a pan, add the fish head and fry over medium heat until golden brown on both sides, add ginger slices and stir-fry When fragrant, pour cooking wine to remove the fishy smell, transfer to a casserole, pour hot boiling water, add cut lotus roots, simmer over medium heat for 60 minutes, add white pepper and salt, mix well.

4. Medicinal Duck Meat Soup

Method: Wash the duck meat, chop into small pieces, put in cold water, add cooking wine and ginger slices, blanch for 10 minutes, remove and start again Rinse once, put into a casserole, pour enough water, add astragalus root and Codonopsis pilosula, and simmer over medium heat for 60 minutes. Peel and core the lotus seeds, peel and cut the yam into pieces, remove the cores and wash the red dates, put them all into a casserole, continue to simmer for 30 minutes, add salt and mix well.

5. Hericium tuber bone soup

Method: wash the tube bones, put them in a pot with cold water, blanch them for 10 minutes, pick them up and rinse them again, put them in a casserole, pour them Pour enough water, add Codonopsis pilosula, and simmer over medium heat for 60 minutes. Soak Hericium erinaceus in warm water for 10 minutes, squeeze out the water, repeat this two or three times, squeeze out the water each time, remove the stems and wash them, tear them into small pieces, put them in a casserole, continue to simmer for 30 minutes, and add salt Mix well with wolfberry.

6. Yam, Corn and Spare Ribs Soup

Method: Wash the ribs, put them in a pot with cold water, blanch them for 10 minutes, pick them up and rinse them again, put them in a casserole, and pour in enough water and simmer over medium heat for 40 minutes. Peel, wash and cut the yams into small pieces, wash and cut the corn into small pieces, put them all into the casserole, continue to simmer for 20 minutes, add salt and mix well.

7. Chestnut Pork Belly Soup

Method: Use white wine and flour to repeatedly wash the inside of the pork belly, then turn it over and cut off the fat on the outside, and wash repeatedly with white wine and flour. If it is clean, the smell is heavier on the inside. You can wash it again. Put it in a pot under cold water, add ginger slices and white wine, blanch it for 10 minutes, remove it and let it cool. Scrape the inside all over and rinse it clean. Put the washed pork belly into the casserole, pour enough water, simmer over medium heat for 90 minutes, remove and let cool, cut into small pieces, put back into the casserole, add the processed chestnuts and red dates, and continue to simmer for 30 minutes , add salt and wolfberry and mix well.