Ingredients: lotus root 1 kg, lotus seed 1 bar, peanut 1 bar, dried cuttlefish 1-2 pieces, 8 pieces of pork belly with skin, 20 pieces of medlar, 3 pieces of ginger, and carrot 1 piece.
Practice: First, we soak dried cuttlefish, peanuts and lotus seeds in cold water for soaking, and we must soak them one hour in advance. Don't remove the bones of cuttlefish, we can stew the bones together when stewing. Cut the lotus root into sections, then stew all the raw materials together in a cold water pot, and take out the cuttlefish bone after taking out the pot.
Efficacy: We can nourish liver and blood, nourish yin and moisten dryness by eating this soup. These ingredients are very peaceful and suitable for our daily consumption.
Second, papaya cuttlefish soup-nourishing and moistening, nourishing blood and improving eyesight
Ingredients: 500g of papaya (half cooked), 500g of fresh cuttlefish, 300g of pork ribs and 3 slices of ginger.
Practice: First, wash the papaya, then remove the skin and core and cut it into pieces for later use. Cut the cuttlefish, remove the coat and bones, then wash the cuttlefish with salt, boil the water, then put the pork ribs in, wash them and cut them into sections. Then put these ingredients together in a clay pot, pour in water and ginger, boil them with high fire, then simmer for two hours, and add a proper amount of edible salt to serve.
Efficacy: Cuttlefish has a good effect of nourishing yin, preserving health and nourishing liver and kidney. Cuttlefish and papaya together can nourish blood and improve eyesight, and nourish and beautify.
Third, tomato cuttlefish soup-nourishing yin and moistening dryness, tonifying middle energizer and blood
Ingredients: 200g of tomato, 200g of fresh cuttlefish, 5g of ginger, 5g of onion, 5g of salt, 0g of Shaoxing wine10g of vegetable oil.
Practice: We first washed the tomatoes, then sliced them, washed the fresh cuttlefish, removed the fascia and cut them into small pieces. Then the cuttlefish and tomatoes are put into the pot, then the wok is heated with hot fire, and the vegetable oil is poured in. When it is half ripe, we just saute the onion and ginger, then add 600 ml of water and bring them to a boil. Just cook the cuttlefish, tomatoes and salt with slow fire for 25 minutes.