1, winter melon sparerib soup

Preparation materials: 500 grams of ribs, 300 grams of wax gourd, 0/00 gram of lunch meat/kloc, and appropriate amount of salt, sesame oil, onion slices and ginger slices.

Practice: Wash the ribs first, rub them with salt to remove the odor, chop them into small pieces for use, cut the lunch meat into pieces, wash the wax gourd, peel and cut them into pieces for use. Boil the ribs in water to remove the blood, take them out and drain them, then put them into a casserole, then pour in a proper amount of water, add ingredients such as white gourd, lunch meat, onion and ginger soy sauce, and cook them for 3 hours with low fire. Before turning off the fire, add sesame oil and salt to taste.

Efficacy: It not only produces body fluid and nourishes blood, but also has the effect of dietotherapy.

2. Yam ribs soup

Preparation materials: 250g of yam, 250g of ribs, 6 jujubes, 2 slices of ginger and a little salt.

Practice: Peel the yam and cut it into pieces for later use. Wash the spareribs in exothermic water, remove the blood and drain the water. Put a proper amount of water, spareribs and yam in the pot and cook for 5- 10 minutes, then add jujube, ginger slices and salt, and cook for a while.

Efficacy: Yam contains nutrients such as starch and vitamins, which is especially suitable for mothers who are weak after delivery. It has the effects of clearing away heat and consolidating the stomach. Yam and ribs with jujube soup can not only strengthen the spleen and stomach, but also benefit postpartum tonic.

3, kelp sparerib soup

Preparation materials: 500 grams of ribs, 200 grams of seaweed, salt, sesame oil, onion and ginger slices.

Practice: wash the ribs and cut into pieces, drain the water after removing blood; Wash kelp and cut into pieces for later use. Put kelp, sparerib, onion and ginger together in a pot, boil over medium heat for 7 minutes, then pour into a braised pot or casserole and simmer for about 2 hours, add salt to taste and add a little sesame oil.