The first soup: tea tree mushrooms stewed pork ribs soup

Materials: 250 grams of pork ribs, 30 grams of tea tree mushrooms, half of carrots, 4 small slices of ginger, salt to the right amount.

Methods: Cut the ribs into pieces and wash them. Tea tree mushrooms soaked in half an hour in advance. The carrots are peeled and cut into chunks, and the ginger is sliced and ready to go. The water in the pot boiled, put the ribs blanching, and then wash the surface of the ribs floating foam. Put the ribs, tea tree mushrooms, carrots and ginger slices in the inner pot, add the right amount of water. Put after the inner pot into the electric stewpot, cover with the lid and add the right amount of water. Tune to the sinew key. Four hours after hearing the ringing bell on the stew, add the right amount of salt can be opened to eat.

Effectiveness: tea tree mushrooms have the effect of strengthening the spleen and stopping diarrhea, and have a special role in anti-aging, lowering cholesterol, cancer prevention and anti-cancer. Tea Tree Mushroom Stewed Spare Ribs Soup is an autumn soup to strengthen the spleen and stomach.

Second Soup: Lotus Root, Red Bean, Octopus and Pork Elbow Soup

Ingredients: 800g of lotus root, 50g each of red bean and lotus seed, 5 red dates, 1 dried octopus, 500g of pork elbow, 1/3 of tangerine peel, 3 slices of ginger.

Practice: Wash all ingredients, remove lotus root and cut into pieces; soak red beans, lotus seeds and octopus; remove the core of red dates; cut elbow into pieces; add 3,000 ml of water with ginger in a tiled pot, bring to a boil over high heat, then change to mild heat and simmer for two hours, then add salt.

Effects: Lotus root strengthens the spleen, opens the stomach, and nourishes blood. Red bean is also a good ingredient for blood circulation. Elbow is the finest pork and is often used in Cantonese soups. Adding dried octopus to this soup nourishes the yin and makes the soup tastier and more delicious. This soup is sweet, moist, fresh and delicious, and is good for strengthening the spleen and vital energy, nourishing the stomach, generating body fluid, and nourishing Yin and tonifying the kidneys.

The third soup: pork bone yam soup

Materials: pork spine, yam, tender corn, cinnamon, ginger, sesame leaves, wolfberry, salt.

Practice: pork spine washed, chopped into small pieces with a knife. Blanch the pork spine, remove the blood foam and spare. Add enough water in the casserole, put the pork spine, ginger, cinnamon, sesame leaves and boil on high heat and then change to low heat stew. Cut the corn into small pieces. Cook for 30 minutes in a casserole dish, then pour in the cubes of young corn and continue to simmer over low heat. Peel the yams and cut into cubes. Pour the yam cubes into the casserole. Sprinkle in goji berries. Season with appropriate amount of refined salt and cook for 10 minutes over low heat.

Effectiveness: yam has the effect of nourishing the spleen and stomach, nourishing the lungs and benefiting the kidneys, and it is the best remedy for those who have a weak spleen and stomach in autumn.