An autumn rain and a cold, gradually entering the late autumn, teach you 6 nourishing soups, nourishing and keeping out the cold is particularly good

1. [Nourishing Duck Soup]

Autumn is very suitable for eating duck meat, which can not only prevent autumn dryness, but also nourish the cold, and the best way to eat duck meat is to stew duck soup, but many people stew out of duck soup will have a big fishy smell, in fact, the reason is very simple, that is, the residual blood in the duck body must be treated in the early stage of processing, and these blood are the main source of duck fishy smell.

1. Prepare an old duck to be washed and cut into large pieces, and friends who are troublesome can ask the enthusiastic stall owner to help us deal with it.

2. Duck meat has a very strong fishy smell, so it is important to remove the residual blood in the duck meat. First of all, the chopped duck is soaked in water for 60 minutes to fully soak out the blood inside. Then blanch the pot under cold water, add green onion and ginger cooking wine to remove the fishy, skim off the floating dust after boiling over high heat, remove it and wash it with water, so that the blood in the duck meat can be completely removed, and the stewed duck soup will not have a fishy smell.

3. Put a little cooking oil in the pot, fry the duck meat in the afternoon after the oil is hot, then turn off the heat, pour the duck meat into the casserole, put in a few jujubes, a small handful of wolfberries, a codonopsis, and add enough water to cover the duck meat.

4. Cover the pot, boil over high heat, turn to low heat and cook for 50 minutes, put in the winter melon pieces and continue to cook for 30 minutes, add a little salt to taste before leaving the pot, and then serve on the table.

2. [Healthy pork rib soup]

Now pork is much cheaper than last year, otherwise I would be reluctant to eat it like before. In our Shandong here, a better pork rib is only a dozen yuan a catty, this time we must have a good time, and make up for the meat that I was not willing to eat last year!

1. Prepare a pound of pork ribs and chop them into uniform pieces, add an appropriate amount of water to soak the ribs for 30 minutes, and soak out the blood inside.

2. Blanch the pork ribs in a pot under cold water, add green onion and ginger cooking wine to remove the smell, skim off the floating dust after boiling, remove and wash with water.

3. Put the pork ribs into the casserole, add enough water, put in two slices of ginger to remove the smell, cover the pot, bring to a boil over high heat, turn to medium-low heat and cook for 40 minutes.

4. Open the lid of the pot and put the corn segments, carrot pieces, and yam pieces cut in advance into the pot, cover the pot and continue to cook over low heat for half an hour.

5. When the time is up, open the lid of the pot, add an appropriate amount of salt, a little pepper to taste, and sprinkle with a handful of shallots to garnish.

3. [Seaweed Ball Soup]

A steaming bowl of meatball soup for breakfast will recharge you all day long.

1. Put an appropriate amount of salt and chicken essence into the pork filling and mix well, then beat an egg to make it more tender, add a spoonful of green onion, ginger and pepper water to remove the smell and increase the flavor, add a little starch, and then stir in one direction.

2. Add the water to the pot, and then slowly squeeze the meatballs into the pot with the tiger's mouth after the water does not boil until it is warm.

3. After all the meatballs are squeezed, boil on high heat until the meatballs float up, and skim off the floating dust with a spoon.

4. Add a spoonful of rice vinegar, half a spoon of light soy sauce, a little salt, monosodium glutamate, and pepper to taste.

5. Add a small piece of seaweed and a little chopped coriander to serve.

4. [Mushroom and tofu soup]

Mushrooms are rich in vitamins and minerals, especially vitamin D, which is several times more than other vegetables and fruits, so eating more mushrooms is very beneficial to the body.

1. Take a handful of seafood mushrooms and wash them and cut them into small pieces, and cut the old tofu into small pieces for later use.

2. Add a little base oil to the net pot, add the seafood mushrooms and stir-fry the water after the oil is hot, and fry until it becomes slightly soft.

3. Add water, add the chopped tofu and diced ham, add a little salt and pepper to taste.

4. After the fire is boiled, pour in the egg mixture, and finally sprinkle a handful of chopped shallots and serve.

5. [Henan Hot and Sour Soup]

Hot and sour soup has a complete range of ingredients, rich in variety, and tastes sour and spicy to drink, which can not only enhance appetite, but also play a role in warming the stomach and keeping out the cold.

1. Prepare the ingredients, wash and cut enoki mushrooms into sections, cut the soaked fungus into thin strips with a top knife, cut the ham sausage into thin strips, cut a box of lactone tofu into shreds, cut a green onion into thin strips from the middle, and wash and cut a coriander into sections.

2. Put a little base oil into the pot, add the chopped green onion and stir-fry until fragrant, and add an appropriate amount of water.

3. Add the chopped enoki mushrooms, ham sausages, tofu and other ingredients, boil over high heat, add a spoonful of rice vinegar, half a spoon of light soy sauce, a little pepper to taste, and a little dark soy sauce to adjust the color.

4. Pour in an appropriate amount of water starch to thicken.

5. Pour in the egg mixture and beat it into egg drops, and finally sprinkle in the coriander segments, and the shredded green onion can be put out of the pot and put on the plate.

6. [Stewed mutton soup]

The temperature drops suddenly, the human body can not adapt for a while, and it is easy to cause a cold and fever, so at this time, a bowl of mutton soup with the effect of dissipating cold in the temperature is most needed to resist the wind cold.

1. Stewed mutton soup must be made of fresh mutton, so that the soup is delicious enough.

2. Cut the fresh mutton into large pieces, and then soak it in cold water for at least two hours, during which it is best to change the water several times to soak out the residual blood in the meat.

3. Put the mutton into the casserole, add enough water, skim off the floating dust with a spoon after boiling over high heat, put in a shallot knot, and two slices of ginger to remove the smell and increase the flavor.

4. Cover the pot and simmer over medium-low heat for 60 minutes.

5. When the time is up, add a little salt to taste.

6. Cover the pot and continue to simmer over medium-low heat for 15 minutes to make the mutton flavorful.

7. Sprinkle a handful of chopped coriander before cooking, so that a bowl of original stewed mutton soup is ready.