“A bowl of soup in spring, no need for doctor’s help”, often give it to your family to drink, moisten dryness without fire, healthy body

Introduction: “Spring a bowl of soup, no doctor help”, often to the family to drink, moisten dry not on fire, healthy bodySpring is a relatively dry season, easy to cause liver fire, it is recommended that we drink more water, eat more vegetables and fruits, and try to eat lightly. As the old saying goes: “A bowl of soup in spring, no need for a doctor’s help”. We might as well drink more soup, which has many benefits, not only hydrating the body but also replenishing nutrients.

Share 4 soups, often for your family, to moisten your body without fire and be healthy! Come and take a look at these soups, simple and quick, a look will do, drink a bowl every day, healthy for spring, if interested in doing so.

I. Tomato and enoki mushroom ball soup.

Method.

Prepare a piece of pancetta or chicken breast, wash and cut into small pieces, put into a cooking machine and puree the meat.

Add a little ginger, salt, white pepper, soy sauce, chicken seasoning, sesame oil, egg and water and stir in one direction to thicken.

Peel the tomatoes and cut them into small pieces. Remove the roots from the enoki mushrooms and wash them well. Wash and cut the coriander into small pieces.

Heat a little oil in a pan, add the tomatoes and stir fry the juice. Pour in a good amount of water and bring to the boil over high heat, then turn down the heat.

Then put the balls into the pan and cook for two minutes on low heat. When the time is up, turn up the heat, add the enoki mushrooms and cook for another two minutes.

Finally add salt to taste. Remove from the pan and put some coriander on top.

2. Minced pork and bean curd soup with water chestnuts.

Method.

Now is the time to eat capers, it is delicious, but also high nutritional value, for the body to replenish calcium, but also the role of liver, may eat more.

Clean and wash the capers; cut the tofu into small cubes; shred the ginger; chop the pork into minced meat, add the wine, salt, soy sauce and starch and mix well.

Add water to the pot, bring to the boil and add the capers, cook until browned and remove from the pot. When cool, squeeze out the water and chop it up for use.

Heat the oil in a separate pan and stir fry the ginger, then add the minced pork and stir fry until browned.

Pour in the boiling water and bring to the boil over high heat.

Finally pour in the capers and stir well, then add a little salt and pepper to taste, pour in the starch water to thicken and adjust the consistency, and the soup is ready.

Three, spinach and nori egg soup.

Method.

Wash the spinach and cut into small pieces. Soak the nori in cold water for two to three minutes. Beat the eggs in a bowl and stir them up for use.

Add the water to the pan, bring to the boil, then pour in the spinach and cook for half a minute. Soften the nori and drain. If you are soaking the nori, you can add it directly to the pot without soaking.

Bring a separate pot of water to the boil and stir in the spinach and seaweed, add salt and chicken seasoning.

Add salt and chicken seasoning to taste. Finally, drizzle in the egg mixture and cook out the egg florets.

IV. Mushroom and shrimp soup.

Method.

Mushrooms are extremely nutritious, rich in calcium and protein, etc. There are many kinds of mushrooms, commonly shiitake, flat mushroom, enoki, white mushroom, crab mushroom and portobello mushroom, etc. It is good for your health to change them often.

For this soup, choose two or three kinds of mushrooms, such as shiitake, enoki and white jade mushrooms, and wash and cut them up separately for use.

Remove the shrimp strings, rinse and add wine, pepper, shredded ginger and salt and mix well, marinate for five minutes. Beat the eggs, fry them and cut them into small strips; cut the ham sausage into strips; soak and wash the fungus.

Add a little oil to the pan, heat it and stir-fry the mushrooms, stir-fry the water, then add an appropriate amount of water and bring to the boil over high heat.

Next, add the shrimp, ham hock, fungus and egg and cook for five minutes. Finally add salt and pepper to taste and sprinkle some chopped green onion on the pot.

The above four soups are nutritious, delicious, easy and quick to make, so why not make more for your family to drink?