Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. The spring equinox to all things, spring is revived and vibrant, and it is also the season for us to nourish the body. From winter to spring, if the body qi and blood are insufficient, the body will obviously feel the weakness of the limbs, poor spirit, sleepiness, dizziness, memory loss, etc., at this time, we should pay attention to timely nourishing qi and blood to supplement the nutrients needed by the human body, and supplement the diet with some food that nourishes qi and blood, such as nourishing stew, easy to absorb and digest, can well supplement enough nutrition, nourish qi and blood body rod. In addition to paying attention to supplementing nutrition in diet, we should also pay attention to rest, avoid overwork and staying up late, and maintain emotional stability. Today, Sister Xiang has sorted out eight nutritious soups, which can be made for family members to drink every day, especially the elderly and women, often drinking can strengthen the spleen, nourish the stomach, nourish qi and blood, improve the body's immunity, and spend spring safely and comfortably.
1. Apple yam rib soup
Ingredients: pork ribs, yams, apples, carrots, red dates, ginger slices, green onions.
Practical steps:
1. Chop the ribs into pieces, blanch the water in a pot under cold water, add ginger slices and green onion to remove the fishy, skim off the foam after boiling, and then scoop it up and drain the water for later use.
2. Peel off the outer skin of yam with a paring knife, clean it and cut it into small pieces. Scrub the surface of the apples with salt, clean them and cut them into slices. Peel the carrots, wash and cut into slices.
3. Put the ribs, ginger slices and red dates into a soup pot, add enough water, cover and simmer for 40 minutes.
4. Then add yam, carrot and apple and continue to simmer for half an hour. Finally, add salt to taste, cook in flavor and eat out of the pan.
Second, astragalus ginseng pigeon soup
Ingredients: Pigeon, astragalus, codonopsis, red dates, cordyceps flowers, ginger slices, goji berries.
Practical steps:
1. The pigeon is cleanly processed and stewed directly as a whole one, without chopping it open.
2. Put the pigeon and ginger slices into a soup pot, add enough water, first boil over high heat, skim off the foam on it after boiling, then add astragalus, codonopsis, cordyceps flowers, red dates, cover and simmer for an hour and a half.
3. When the time is up, after the stew is ready, add salt to taste, stir evenly and cook to taste, sprinkle with goji berries and eat it out of the pot.
3. Yam corn rib soup
Ingredients: pork ribs, corn, yam, carrot, ginger slices, chopped green onion.
Practical steps:
1. Chop the ribs into pieces, blanch them in a pot under cold water after cleaning, add ginger slices to remove fishy, skim off the foam after boiling, and then scoop them up and drain the water for later use.
2. Wash the corn and chop it into pieces. Both yam and carrot are peeled off with a paring knife and cleaned, the yam is cut into small pieces and the carrot is cut into small pieces.
3. Put the blanched ribs, ginger slices and corn into a soup pot first, add enough water, cover and simmer for half an hour.
4. Then put the yam and carrots into the soup pot and continue to simmer for half an hour. Finally, add salt to taste, stir well to taste, sprinkle with chopped green onion, and then eat out of the pan.
4. Astragalus ginseng pork rib soup
Ingredients: pork ribs, astragalus, codonopsis, angelica, red dates, jade bamboo, laurel balls.
Practical steps:
1. Chop the ribs into pieces, blanch them in a pot under cold water after cleaning, add ginger slices to remove fishy, skim off the foam after boiling, and then scoop them up and drain the water for later use.
2. Clean the other soup stocks, put all the ingredients into the soup pot, add enough water, cover and simmer for three hours.
3. After simmering, add salt and stir well, continue to steam for another five minutes and you can eat directly out of the pot.
5. Spinach pork pork pork liver soup
Ingredients: spinach, pork red, pork liver, ginger slices, minced garlic, goji berries.
Practical steps:
1. Break the spinach and clean it, open the water in the pot to salt and cooking oil, then put the spinach in blanched water and boil for half a minute, then scoop it up and drain the water for later use.
2. Cut the pork liver into slices, add salt and flour to grab and remove the blood water, wash it a few more times to wash off the blood water, then drain the water, and use kitchen paper to absorb the water.
3: Add ginger slices and flour to pork liver, stir and marinate evenly for 10 minutes.
4. Clean and cut the pork red into small pieces, put it in boiling water, add ginger slices to remove fishy, blanch for one minute, and then scoop it up for later use.
5. Boiling oil, add minced garlic and ginger slices after the oil is hot and stir-fry until fragrant, then pour in enough water, turn on high heat and boil. Bring the water to a boil and add the pork liver and pork red and cook for three minutes.
6. Then add spinach and goji berries and continue to cook for one minute. Finally, add salt and chicken essence, stir well and cook to taste, then you can eat it out of the pan.
6. Lotus root chestnut pork bone broth
Ingredients: pork bones, chestnut, lotus root, tea tree mushrooms, ginger slices.
Practical steps:
1. Clean the pork bones, blanch the water in a pot under cold water, add ginger slices and green onion to remove the fishy, skim off the foam after boiling, and then scoop up and drain the water for later use.
2. Peel off the outer skin of the lotus root, clean it and cut it into small pieces. Soak the tea tree mushrooms in advance, wash and drain.
3. Put pork bones, lotus root, tea tree mushrooms, chestnut kernels and ginger slices into a soup pot, add enough water, cover and simmer for one and a half hours.
4. After simmering, add salt and stir evenly, cook well to taste, and then eat it out of the pot.
7. Cordyceps flower pigeon soup
Ingredients: Pigeon, cordyceps flowers, red dates, ginger slices.
Practical steps:
1. Clean the pigeons, blanch the water in a pot under cold water, add ginger slices to remove the fishy, skim off the foam after boiling, and then scoop up and drain the water.
2. Soak the cordyceps flowers in advance and wash them after soaking. Put the pigeon, cordyceps flowers, red dates and ginger slices in a stockpot, add enough water, cover and simmer for two hours.
3. After simmering, sprinkle a handful of goji berries, add salt to taste, stir well and cook to taste.
8. Pork foot peanut soup
Ingredients: pork feet, peanut rice, corn, ginger slices, chopped green onion.
Practical steps:
1. Chop the pig's feet into pieces, blanch the water in a pot under cold water after cleaning, add ginger slices to remove the fishy, skim off the foam after boiling, and then scoop it up and wash it with warm water for later use.
2. Clean and chop the corn into pieces, and clean the peanuts and rice.
3. Put the pork feet, corn and peanut rice into a soup pot, add ginger slices and enough water, cover and simmer for two hours.
4. After simmering, add an appropriate amount of salt to taste, stir evenly to taste, sprinkle with chopped green onions and eat it out of the pot.