Ten nutritional soup practices a lotus root cavity bone soup Raw materials: lotus root 2 (about 500 grams) cavity bone 500 grams of ginger 6 slices of water 2000ML, seasoning: salt 2 teaspoons (10 grams) Practice: 1. The cavity bone chopped into pieces and washed. Peel and cut lotus root into pieces. Wash and slice ginger. 2. Heat water in a pot over high heat until boiling. Blanch the bones for 3 minutes, remove from the pot and rinse with water to remove any floating foam. 3. Put the bones into the soup pot, add enough water at once, cover and heat to boiling, open the lid and skim off the foam with a spoon. Put in the ginger, cover and adjust the medium-low heat for 30 minutes. 4. Add lotus root pieces, cover and continue to cook with medium-low heat for 1 1/2 hours. Season with salt before serving. Second, garden vegetable soup Raw materials: 1 corn carrot 1 water chestnut 8 green bamboo shoots a cavity bone 500 grams ginger 6 slices of fresh water 2000 ml Seasoning: Salt 2 teaspoons (10 grams) Method: 1. will be cavity bone chopped into pieces and washed. Peel and wash corn, carrots, green bamboo shoots and water chestnuts and cut into pieces. Wash and slice ginger. 2. Heat water in a pot over high heat until boiling. Blanch the pork ribs for 3 minutes, then rinse with water to remove any foam. 3. Put the bones into the soup pot, add enough water at once, cover and heat to boiling, open the lid and skim off the foam with a spoon. Put in the ginger, cover and adjust the medium-low heat for 1 hour. 4. First put in the corn pieces, water chestnuts and carrot pieces, cover and continue to cook with low heat for 1 hour, and then put in the green bamboo shoots to cook for 5 minutes, before serving, adjust the salt can be. Third, clear heart and lung soup Soup Ingredients: Luo Han Guo 1 (10 grams) 2 red dates (20 grams) 20 grams of bamboo, honey dates 4 (40 grams) Lily 10 grams of apricot 10 grams of 30 grams of flowers Raw materials: 300 grams of caviar bone 200 grams of pork spine 1 ginger 200 ml of fresh water 200 ml of salt 1 teaspoon (5 grams) Methods: 1. Ginger peeled and washed. Wash the pork ribs and pork loin, then cut the pork loin into small pieces of about 2cm. 2. Pour water into a pot, bring the water to boil over high heat, then pour in the cavity bone and pork through spine to blanch, cook until browned, then fish out and rinse off the floating powder with water. Rinse the soup with water. 3. Pour the rinsed bones and pork spine into the soup pot, and add enough water (about 2,000 ml) at once. 4. When the water boils, use a spoon to skim off the floating powder, put in the ginger with a knife slightly patted loose, pour in the soup, cover the lid, turn the heat to 2 hours after the fire, drink before adjusting the salt that is Fourth, beef bone mushroom turnip soup Ingredients: beef bone 500 grams of mushrooms 6 carrots 2 onions 3 ginger 3 pieces of cilantro 2 vinegar 1 teaspoon (5 ml) 10 peppercorns salt to moderate Method: 1. beef bone chopped into 5cm long, clean and spare. Soak the mushrooms in warm water for 5 minutes, then remove the stems and rinse. Peel and wash the carrots and cut into pieces. 2. Put the beef bone into the soup pot, pour in enough water to cover the beef bone at once. Heat over high heat, skim off the foam, add the mushrooms, scallions, ginger and peppercorns. Add the vinegar, cover and cook over medium heat for 2 hours. 3. Add carrot pieces and continue to simmer for 15 minutes, season with salt. Before serving, sprinkle parsley can be five, fish head tofu soup Ingredients: 1 fish head (about 500 grams) 1 box of tender tofu 8 mushrooms 3 sections of green onions 3 slices of ginger 1 teaspoon of salt (5 grams) Directions: 1, wash the fish head, split in the middle, use paper towels to dip dry the surface of the head of water. Cut tender tofu into 1cm thick chunks. Soak shiitake mushrooms in warm water for 5 minutes, then remove the tips and wash. 2: Pour oil into a skillet and when it is 70% hot, add fish head and brown on both sides over medium heat (about 3 minutes per side). Place the fish head on one side of the pan, use the oil in the pan to sauté the scallions and ginger, then pour in enough boiling water to cover the fish head. 3: Add the mushrooms, cover and simmer over high heat for 50 minutes. 4, adjust the salt, put the tofu continue to cook for 3 minutes. Six, bamboo fungus chicken soup Ingredients: 6 bamboo fungus half of the chicken onion 4 sections of ginger 4 slices of small heart 6 carrots half salt 2 teaspoons (10 grams) Method: 1. half of the chicken, washed and chopped into pieces. Soak the bamboo fungus in cold water for 10 minutes, as long as the fungus is soft and crispy. 2. Blanch the chicken pieces in boiling water and remove from the water, rinse off any floating powder on the surface of the chicken pieces with water. Put the chicken pieces into a casserole, pour in enough water at once, put in green onions, ginger, and when the soup comes to a boil, turn the heat down and cook for 1 hour. 3. While the soup is boiling, soak the softened bamboo fungus, cut off the head and tail of the net, and blanch it in warm water for 20 seconds to remove the astringent flavor of the bamboo fungus. Fish it out, wash it with cold water, put it into the soup pot, and continue to boil for 30 minutes. 4. Finally, you can put a little cabbage hearts and carrot slices in the soup, cook for 2 minutes and then you can turn off the fire, according to their own taste, put salt to taste can be. /tssp/pic/200711161535.jpg seven, soil chicken sleep soup Ingredients: soil chicken half (about 500 grams) 20 grams of mushrooms soybean 30 grams of goji berries 20 grams of Codonopsis pilosula 20 grams of bamboo 20 grams of jujubes 10 grams of cinnamon 15 grams of green onions, 3 sections of ginger, 3 slices of salt, appropriate amount of practice: 1. soil chicken washed, chopped into large pieces. Soak shiitake mushrooms in warm water for 5 minutes, cut off 1/2 of the root, wash and set aside. Soak soybeans, wolfberries, ginseng, bamboo, jujubes and cinnamon in warm water for 5 minutes and rinse. 2. Put the chicken pieces into the soup pot and pour in enough water to cover the ingredients. Heat over high heat and skim off the foam. 3. Add mushrooms, soybeans, wolfberries, codonopsis, bamboo, jujubes, cinnamon, scallions and ginger, and cook over moderate heat for 2 hours. Before serving, season with salt according to personal taste. /tssp/pic/2007111615337.jpg eight, ganoderma lucidum mushrooms boiled chicken Ingredients: ganoderma lucidum 4 grams (about 6 slices) dried shiitake mushrooms 10 10 red dates 10 chicken half of the onion 4 sections ginger 4 slices Shaoxing wine 1 tablespoon (15 ml) salt Practice: 1. ganoderma lucidum, shiitake mushrooms and red dates in cold water for 2 minutes, rinsed clean and spare. Wash and chop the chicken into large pieces. 2. Put the chicken pieces into a soup pot and add enough water at once. Heat over high heat and skim off the foam. Add Ganoderma lucidum, mushrooms, red dates, scallion, ginger and wine. Cover and cook over moderate heat for 2 hours. Before serving, season with salt. Nine, monkey head mushroom casserole chicken Ingredients: monkey head mushroom 2 chicken 1 onion 3 pieces ginger 4 pieces salt appropriate Practice: 1. With scissors slightly cut off the surface of the monkey head mushroom fine hair, soak in warm water for more than 12 hours. Repeatedly wash monkey head mushrooms with water and cut off the roots. Remove the giblets and head and tail of the chicken. Slice green onion. Slice the ginger. 2. Put the chicken into the soup pot and pour in enough water at once. Heat over high heat and skim off the foam. Add monkey head mushrooms, scallions and ginger. Cover and simmer over medium heat for about 2 hours. Season with salt to taste before serving. /tssp/pic/2007111615447.jpg ten, gray tree flower stew cavity bone Ingredients: gray tree flower 3 cavity bone 500 grams onion 5 sections ginger 4 slices peppercorns 5 salt appropriate Practice: 1, gray tree flower with warm water after soaking and rinsing, soak gray tree flower water precipitation and stay with it.　2. cavity bone chopped into large pieces and wash. Pour cold water into a pot, add the cavity bone, heat to boiling over high heat and continue to cook for 3 minutes. Remove from the pot and rinse with water.　3. Put the bones into a casserole dish and add enough boiling water at once. Bring to a boil over high heat, then skim off the froth and pour in the broth in which the ashwagandha flowers were soaked. Add ashwagandha, scallions, ginger and peppercorns, cover and cook over moderate heat for 2 hours, season with salt before serving.