Borsch soup, tomato soup... are all appetizing

In fact, any kind of soup can have an appetizing effect~

Recommend one~

Malt Huaishan tripe soup

Malt Huaishan tripe soup has the effect of strengthening the spleen and stomach and eliminating food stagnation. It has a therapeutic effect on symptoms such as abdominal distension, loss of appetite, loose stools, fatigue, etc. It can also be used for indigestion, stomach and duodenal bulb ulcers, chronic pancreatitis, cholecystitis, etc., which are caused by spleen deficiency. The powerless.

Ingredients: 100 grams of raw malt, 50 grams of yam, dangshen, and Yunling, 6 grams each of star anise and tangerine peel, 500 grams of tripe, 4 red dates, and 2-3 slices of ginger.

The disease treated by this decoction is actually intestinal dysfunction caused by weakness of the spleen and stomach. To treat it, it is necessary to strengthen the spleen and stimulate the appetite to treat the root cause, and it also needs to digest and resolve stagnation to treat the symptoms. Malt is mild in nature and sweet in taste. It has the function of digesting and harmonizing the stomach, and is good at treating stagnant stagnation. When used together, yam, dangshen, Yunling, and tangerine peel can not only strengthen the spleen and replenish qi, but also transport the spleen and excrete dampness, and have the characteristics of nourishing but not stagnating; Star anise has an aromatic and mild smell, which can eliminate gas accumulation in the intestines and has a good appetizing effect on eating; tripe is mild in nature and sweet in taste, invigorating the spleen and appetizing. Although it is meat, it is not greasy and stagnant. Combined into a soup, it has the effect of promoting digestion and nourishing at the same time, taking into account both the symptoms and the symptoms.

Cooking: Wash the malt, yam, Codonopsis pilosula, Yunling, tangerine peel, star anise, red dates, etc., remove the pits and soak them briefly; soak the tripe, wash it, cut it into pieces, and then add it with the ginger. Put it into a clay pot, add 3000 ml of water (about 12 bowls of water), bring to a boil over high heat, then simmer over low heat for 3 hours, add an appropriate amount of salt and a little oil. This amount can be used for 3-4 people

Beef Offal Soup

Method:

1: It is generally better to use an electric casserole to stew beef bones.

2 After washing, put it into a pot of cold water and boil it. After the water boils, skim off the blood foam that floats to the surface (beef bones have more blood foam, so boil them for a while longer and skim them three or four times. Only then can all the blood foam be removed),

3 Pour the bone soup into the electric casserole, add a small piece of old ginger (clap it a few times with the side of a knife), one or two green onions (pinch it into pieces with your hands) Two sections are enough), a few peppercorns, turn to the soup setting, and add a few drops of vinegar (so that the calcium in the bones can be more easily dissolved into the soup),

4 Start stewing from noon and keep simmering In the afternoon, radish stewed in beef bone soup is the most delicious, but do not stew the radish directly in the beef bone soup, otherwise the soup will not last long.

5 It is best to ladle some soup out of another pot, add radish cut into large pieces and cook for 20 minutes.

In the pot of stewed beef bones, Add enough water at one time, do not add it in the middle; do not add salt when stewing, just add it when you are eating (do not add MSG, it will affect the original flavor)! Tips for stewing soup:

1: Stir-fry the bones with oil. This will make the soup more fragrant. It is also the most important step to make the soup white and thick. After stir-frying, add the remaining oil to the pot, add onion and ginger, and put the bones together. Go in, add water...

2: Drop a few drops of vinegar when making soup. This has many benefits. First, it can make the nutrients of the bones more easily decomposed into the soup, and it can make the soup thicker and more delicious. white!

Dish name: Platycodon beef offal soup

Cuisine home-cooked recipe

Main ingredient: Beef

How to cook

Flavour Salty and fresh food

Vegetable soup

Ingredients

200 grams of beef offal, 100 grams of Platycodon grandiflorum, 80 grams of radish, 30 grams each of bracken and soybean sprouts , a little each of onion and ginger.

Seasoning

Adequate amount of pepper, 1 tsp soy sauce, 1/2 tbsp minced garlic, 2 tbsp salad oil.

Method

1. Wash the money tripe and cut into strips, blanch lightly in boiling water, take out and rinse and set aside.

2. Wash the platycodon and soak it in a container until soft and tearable.

3. Peel and cut the radish into pieces, remove the old roots of the bracken, wash and cut into sections.

4. Heat up 2 tablespoons of salad oil in the pot, add onion and ginger, cooking wine, soy sauce, platycodon, and beef offal and stir-fry until colored, then pour in 8 cups of water, add bracken and soybean sprouts , cook the radish for 10 minutes, add pepper and mix thoroughly to taste.

Material substitution

Replace beef offal with haggis, which is called Platycodon haggis soup.

Taste changes

White vinegar and pepper are used as seasonings, which is called hot and sour beef offal soup.