Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.

Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious.

Method: 1) Wash the mutton and mutton offal first and do some treatment. Cook mutton and mutton offal in a pot, and add some onions and ginger (it is not appropriate to enlarge the ingredients and cross-taste). When the mutton and mutton offal are cooked, take them out and cut them into pieces for use.

2) Put the sheep skeleton into the pot, put water, ok and high fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the boiled soup turns milky white, just like milk. You must be willing to spend time cooking soup.

3) Put the chopped mutton and mutton offal into a bowl, add some chopped green onion, coriander, garlic and other vegetables, add a proper amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Well, a bowl of milky white mutton soup with fresh and mellow taste, with a thousand layers of cake or fire roast, is really good. If you like Chili, you can put some Chili.

2. Radish ribs

Features: The dish is bright red in color, crisp and tender in meat and delicious in taste.

Ingredients: 500g of ribs, 500g of radish, 20g of soy sauce, 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of onion, 5g of ginger, 5g of starch and 50g of oil.

Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn the fire down for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials.

3. Stewed horseshoe turtle

Materials: soft-shelled turtle 1 piece (weighing about 750g), ham bone 1 root, ham meat100g.

Accessories: onion, ginger slices, rock sugar, cooked lard 10g, refined salt 1g, Shaoxing wine 25g, white pepper 1g and chicken soup 750g.

Production: 1) Slaughter the soft-shelled turtle, soak it in boiling water, peel off the tunica adventitia, cut it around the shell with a knife, lift the nail cover, take out the internal organs (leaving the soft-shelled turtle cover), and cut it into pieces about 3.5 cm long and about 1.7 cm wide (no tail and claws are needed);

2) put it into a boiling water pot and boil it until the water boils, then take it out and drain it;

3) Cut the ham into 4 pieces;

4) Put the soft-shelled turtle blocks neatly into a casserole, surround the soft-shelled turtle with ham, onion, ginger and ham, add chicken soup and Shaoxing wine, and cover the pot for stewing;

5) After boiling, skim the floating foam, add the crystal sugar, simmer for about 1 hour, then pick out the ginger and ham bones and add salt;

6) Take out the ham, cut it into pieces, put it in a pot, pour in cooked lard and sprinkle with white pepper.

4. Stewed black-bone chicken with astragalus

Ingredients: 50g of Astragalus membranaceus, 0/000g of black-bone chicken10g of onion10g of ginger10g.

Methods: 1. Wash, blanch in boiling water pot, remove and wash.

2. Wash Astragalus membranaceus, put it into the belly of black-bone chicken, put it into a casserole, add chicken soup, add cooking wine, salt, onion and ginger slices, and simmer until the black-bone chicken is rotten and tasty.

Efficacy: First, nourish liver and kidney, tonify qi and blood, and male nocturnal emission and premature ejaculation have auxiliary therapeutic effects.

Second, Astragalus membranaceus is a traditional Chinese medicine, which has the function of invigorating spleen and benefiting qi. Black-bone chicken is rich in protein, fat, calcium, phosphorus, iron, riboflavin and nicotinic acid. Has the functions of nourishing yin and blood, and treating gynecological diseases. Stewed black-bone chicken with astragalus has the effects of invigorating spleen and qi, nourishing yin and benefiting blood. Yuci folk use this traditional health food to treat gynecological diseases such as irregular menstruation, excessive leucorrhea, menstrual pain and dizziness caused by blood deficiency. Astragalus membranaceus is sweet, slightly warm, and enters spleen and lung meridians. Black-bone chicken, sweet in taste, flat in nature, enters the liver and kidney meridians.

5. Braised quail with medlar

Ingredients: quail 1, medlar, Polygonatum sibiricum 30g each, a little salt, a little monosodium glutamate.

Production: Slaughter quail, remove hair and viscera, wash, add appropriate amount of water to the belly of Lycium barbarum and yellow hardcover quail, stew with slow fire, and season with salt and monosodium glutamate.

Dosage: give up drugs, eat meat and drink soup, once a day 1 time.

Efficacy: Nourish liver and kidney, replenish essence and wisdom. Quail is a good educational food, which is rich in protein, inorganic salts and vitamins. It is helpful for children's development, appetite and memory. Mental workers often eat it, which can eliminate dizziness and forgetfulness, improve intelligence, and have the effect of strengthening the brain and nourishing the heart; Lycium barbarum can tonify kidney and essence, nourish liver and improve eyesight, resist fatigue and enhance physical strength and intelligence; Polygonatum can nourish spleen and moisten lung, nourish yin and promote fluid production, strengthen bones and muscles, improve intelligence and strengthen body. The combination of various herbs can increase its nutritional and educational effects. It is suitable for people with liver and kidney deficiency, essence and blood deficiency, mental fatigue, weak waist and knees, dizziness and forgetfulness.

6. Vegetarian bamboo shoot soup

Take 200 grams of winter bamboo shoots, 250 grams of fresh soup, coriander stalks, water-borne black fungus, onion ginger juice, refined salt, monosodium glutamate and sesame oil. First, peel and wash the winter bamboo shoots, cut them into thin slices with a length of 8 cm and a width of 1 cm, blanch them in boiling water, and then cool them in cold water. Auricularia auricula is selected into small flowers, coriander stalks are washed and cut into 3 cm long segments. Heat a wok, add fresh soup, add onion ginger juice, refined salt and monosodium glutamate, and then add bamboo shoots and black fungus slices. When the soup is boiling, skim the floating foam with a back spoon, add coriander stalks, pour sesame oil and mix well, and put it in a bowl. This product is elegant, light, delicate, expectorant, laxative and digestive.

7. Winter bamboo shoots and crucian carp soup

Take winter bamboo shoots 100g, crucian carp 1(250g), yellow wine, ginger slices, refined salt, monosodium glutamate and refined vegetable oil. Peel the winter bamboo shoots, cut them into filaments, wash them, and then boil them in boiling water to remove the astringency. Scaled and eviscerated crucian carp, put oil in the pan and heat it. Fry the fish on both sides until the skin is slightly yellow, cook with yellow wine, add water, shredded bamboo shoots and ginger slices to boil, simmer for a while, and add refined salt and monosodium glutamate to serve. This product is characterized by delicious soup, tender meat and crisp bamboo shoots, which is beneficial to underwater milk, spleen and qi.

8. Sanding bean curd soup

Take tofu 250g, diced meat 150g, tomato 250g, mung bean rice 50g, refined salt, monosodium glutamate, wet starch, sesame oil and fresh soup. First cut the tofu into cubes, blanch it with boiling water, and drain it for later use. Blanch tomatoes, peel them, remove seeds, cut them into cubes, heat them in an oil pan, stir-fry onions slightly, add fresh soup, tofu, diced meat, tomatoes, mung bean rice and refined salt, boil them, add monosodium glutamate, pour in wet starch, take them out of the pan, put them in a bowl and pour in sesame oil. Features of this product: delicious taste, nourishing yin and moistening dryness, invigorating the middle energizer, invigorating the spleen and regulating the stomach.

9. Bone soup

Raw materials: spine1000g, bonzi bone 500g, and proper amount of water.

Seasoning condiments: ginger slices, onion segments, soy sauce, cooking wine, pepper, aniseed, cinnamon, salt.

Method: Remember to put less soy sauce, and the soup is slightly sauce-colored. The boiling time is 40-60 minutes. After the bone soup is ready, put it in a small basin and store it in the freezer of the refrigerator, and carry it with you.

10, pepper fennel beef soup

Ingredients: pepper 1 0g, fennel10g, beef 500g, garlic10g.

Production: Wash pepper and star anise; Wash garlic and cut into sections; Beef is stripped, washed and cut into large pieces. Put all the ingredients in a pot, add appropriate amount of water, boil with strong fire, simmer for 2 hours, add soy sauce and monosodium glutamate, and eat beef and garlic soup.

Efficacy: Warming the middle warmer to dispel cold, regulating qi and warming the stomach. Used for patients with epigastric cold pain, less food and vomiting, and cold limbs.