A complete list of summer soup recipes, sharing 7 soups that are most suitable for dinner, delicious and nutritious, light and appetizing!

First course: pork liver and spinach soup

Here's how:

1. Prepare 1 piece of pork liver, wash and cut into thin slices, soak for half an hour, then pick up and rinse for a while to control the moisture.

2. Prepare 1 more handful of spinach, clean it, put it in a pot of boiling water, blanch for 10 seconds, and let it cool.

3. Stir-fry for 30 seconds with an appropriate amount of ginger slices and pork liver, pour in an appropriate amount of cooking wine to remove the smell, pour in an appropriate amount of water and boil, then add spinach, add an appropriate amount of salt and wolfberry and mix well.

Second course: yam chicken soup

Here's how:

1. Prepare half of the local chicken, clean it, chop it into small pieces, pot it under cold water, blanch it with an appropriate amount of ginger slices and cooking wine for 10 minutes, pick it up and rinse it again.

2. Pour an appropriate amount of water into the casserole, add the chicken, add the appropriate amount of astragalus and codonopsis, and simmer for 1 hour.

3. Add the washed and cut iron stick yam and red dates, continue to simmer for 30 minutes, and finally add an appropriate amount of salt and mix well.

The third course: pumpkin flower lean broth

Here's how:

1. Prepare 1 handful of pumpkin flowers to wash and set aside, tear off the skin of the pumpkin flower stalks, and then cut them into small pieces.

2. Prepare another piece of lean meat, wash and cut into thin slices, add an appropriate amount of peanut oil and salt and mix well.

3. Stir-fry the pumpkin stalks for a while, pour in an appropriate amount of water and boil, add lean meat and pumpkin flowers and cook for 1 minute, add an appropriate amount of salt and shrimp skin and mix well.

Fourth course: Houttuynia egg soup

Here's how:

1. Prepare 1 handful of Houttuynia cordata and wash it and pick it into small pieces for later use.

2. Knock 3 eggs into the bowl and beat them, remove the oil from the pan, and cook until they are hot.

3. Pour in the egg liquid, fry until formed, then scatter, pour in an appropriate amount of water and boil, add Houttuynia cordata and cook for 8 minutes, then add an appropriate amount of salt and mix well.

Fifth course: lettuce leaf pork liver soup

Here's how:

1. Prepare 1 piece of pork liver, wash and cut into thin slices, soak for half an hour, then pick up and rinse for a while to control the moisture.

2. Prepare 1 more handful of lettuce leaves and clean them.

3. Stir-fry the oil in the pan, add an appropriate amount of ginger slices and stir-fry until fragrant, then add the pork liver and stir-fry for 30 seconds, pour in an appropriate amount of cooking wine to remove the smell, pour in an appropriate amount of water to boil, add lettuce leaves to boil, and then add an appropriate amount of chopped green onion and salt and mix well.

Sixth course: wolfberry leaf egg soup

Here's how:

1. Prepare 1 handful of wolfberry sprouts, wash and set aside.

2. Knock 3 eggs into the bowl and beat them, stir up the oil pan, and burn until they are hot.

3. Pour in the egg liquid, fry until formed, then scatter, pour in an appropriate amount of water and boil, put in the wolfberry sprouts and cook for 3 minutes, and finally add an appropriate amount of salt and wolfberry and mix well.

Seventh course: Lion's mane mushroom pork belly soup

Here's how:

1. Prepare 1 pork belly, clean it, put it in a pot under cold water, put in an appropriate amount of ginger slices and cooking wine and blanch for 10 minutes, remove it to cool, scrape it with a knife, and rinse it again.

2. Pour an appropriate amount of water into the casserole, put in the washed pork belly, add an appropriate amount of Codonopsis and ginger slices, and simmer over low heat for 1 hour.

3. Prepare 3 more lion's mane mushrooms for soaking, when soaking lion's mane mushrooms, change the water once in 10 minutes, squeeze out the water inside each time you change the water, repeat 3 times, and tear it into small florets after removing the pedicle.

4. Scoop up the pork belly and let it cool, then cut it into small pieces, put it back in the casserole, put in the lion's mane mushroom and red dates, continue to boil over low heat for 1 hour, and finally add an appropriate amount of salt and wolfberries and mix well.