Soup tonic is a good tonic method, so which soups are suitable for nourishing in autumn? The following small series introduces a nutritious soup, yam pigeon soup. Yam and pigeon stew soup can play the role of enriching blood and qi, clearing away deficiency and heat. Let's take a look at the practice of yam and pigeon soup.

Ingredients: squab 1-2, 200g yam, ginger, medlar and salt.

Practice:

1, pigeon hair removal, washing, viscera removal, release the flying water and take it out; Slice ginger, wash and drain Lycium barbarum for later use; Peel the yam and cut it into diamond-shaped pieces;

2. Take a casserole, pour a proper amount of water, add pigeon meat, and open fire to boil; Add Chinese yam, ginger and medlar, and stew with low fire until the pigeon meat is 60% rotten;

3. Add salt and stew until the pigeon meat is cooked and rotten.

Warm reminder:

Yam with pigeon stew is more blood-enriching and qi-benefiting yam, also known as yam. Chinese medicine believes that it can benefit qi, strengthen spleen and nourish stomach, and it can be used in blood-enriching foods and drugs to enhance the effect of blood-enriching. Why do you stew pigeon soup with yam?

Because yam has the function of nourishing yin and clearing away deficiency and heat, Huang Guanxiu said in "Seeking Truth from Materia Medica" that yam belongs to food, and the ancients used it in decoction, which means it can tonify spleen, replenish qi and remove heat. Its color is white in the lungs, and its taste is sweet in the spleen. Although its qi is warm but flat, it can nourish the yin of the spleen and lungs, so it can moisten fur and grow muscles. With pigeon stew, it has the effect of enriching blood and benefiting qi.