As the saying goes: "A bowl of soup is better than noon", drink 6 more soups to clear heat and warm the stomach, and spend the summer healthily

1. Mutton soup

Main ingredients: 500g lamb, 800g lamb bones, 50g mutton fat, 2 potatoes, 2 tomatoes.

Spice packet: 5g tangerine peel, 1 grass fruit, 10g ginger, 5g angelica, 1g cloves, 2 cinnamon, 2g star anise.

Seasoning: 20g chopped green onion, 20g coriander, 15g salt, 30g red oil, 30g sesame oil.

(1) Cut the mutton into pieces and soak it in water for more than 2 hours to remove the blood. After soaking, take it out, boil the water, put the mutton in blanching water for a few minutes after the water boils, and rinse it with water for later use.

(2) Clean the mutton bones, add about 4-5L of water to the pot, put the mutton bones in a pot under cold water, then put the mutton fat, and then put in the spice bag, boil over high heat, turn to medium-low heat and simmer for about 2 hours, if the water is not enough, you can add boiling water again halfway, and stew the mutton bone soup until milky white.

(3) Start another pot, pour in the mutton bone broth, then put in the blanched mutton, boil over high heat, turn to medium-low heat and simmer for about 1.5 hours, at this time the mutton is basically cooked, add potato pieces and tomatoes, cook for about 20 minutes, put in the appropriate amount of salt and monosodium glutamate to taste.

(4), put it in a bowl, sprinkle in chopped green onion and coriander, you can also put some red oil and sesame oil, if you don't like to eat spicy, you can not put it.

2. Yam and wolfberry chicken soup

Ingredients: half a grass chicken, 150g of iron stick yam, 8g of ginger, 6g of wolfberry, 2g of cooking wine, appropriate amount of salt.

(1) Cut the grass chicken into pieces, soak it in water for about 1 hour, and remove the blood.

(2) Rinse and drain the soaked chicken nuggets with water, pour an appropriate amount of oil into the pot, pour in the chicken nuggets and fry them on high heat, fry until the chicken turns white, turn to low heat and continue to stir-fry, fry the oil to turn off the heat.

(3) Peel the yam, rinse it with water and cut it into sections.

(4) Transfer the fried chicken pieces to the casserole, then add the yam, a few slices of ginger, add 1 tablespoon of cooking wine and an appropriate amount of hot boiling water.

(5) Cover the lid, bring to a boil over high heat and simmer over low heat for an hour, add a little wolfberry and simmer for about 15 minutes, and then add an appropriate amount of salt to taste!

(6), out of the pot!

3. Fresh lily mung bean soup

Ingredients: a small bowl of mung beans, a fresh lily, an appropriate amount of rock sugar.

(1) Pick and wash the mung beans.

(2) Put the mung beans into the crisper box, and add water, and the mung beans can be submerged.

(3) Then put the crisper box into the refrigerator and freeze the mung beans into ice cubes.

(4) Put the mung bean ice cubes into the pot, add an appropriate amount of water, and bring to a boil over high heat.

(5) Cover the pot, turn to low heat and cook for 25 minutes.

(6) During the boiling of mung beans, let's process the fresh lilies, clean them and set them aside.

(7) After 25 minutes, the mung beans are almost cooked, and it is good to cook until the mung beans bloom.

(8) Then add fresh lilies, stir well, cover the pot, and continue to simmer for 5 minutes.

(9) Add an appropriate amount of rock sugar and stir until the rock sugar melts.

(10), out of the pot!

4. White fungus lotus seed soup

Ingredients: 1 small piece of white fungus, 1 handful of lotus seeds, 10 red dates, appropriate amount of rock sugar.

(1) Soak the white fungus in clean water.

(2) Clean the lotus seeds and red dates for later use.

(3) Remove the yellow part of the root of the white fungus and tear it into small flowers.

(4) Put the white fungus, red dates, and lotus seeds into the pressure cooker, pour in 2 bowls of water, cover the white fungus lotus seeds, and select the nutritious soup function.

(5) After cooking, naturally deflate and open the lid.

(6) Pour in wolfberry and rock sugar, cover the lid and reduce the juice for 5 minutes to melt the rock sugar.

(7), out of the pot!

5. Tomato and winter melon soup

Ingredients: 1 tomato, 100g winter melon, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of cooking oil, 1 teaspoon of tomato paste.

(1) Peel and remove the winter melon, clean and cut into cubes, cut the tomatoes after washing, wash and cut the green onions and chop the green onions for later use.

(2) Pour an appropriate amount of cooking oil into the pot, pour in chopped green onions and stir-fry until fragrant, then add tomatoes, and stir-fry over medium-low heat.

(3) Add an appropriate amount of water, stir-fry until the tomatoes become soft, then stir-fry the soup, and add a spoonful of tomato paste.

(4) Then add an appropriate amount of water, pour in the winter melon, boil over high heat and simmer over medium-low heat for about 5 minutes, the winter melon can be stewed transparently and cooked, and add an appropriate amount of salt to taste out of the pot.

(5) Put it in a soup bowl and sprinkle with chopped green onions.

6. Yam duck soup

Ingredients: 500g duck, 400g yam, appropriate amount of salt, 30g rice wine, a few slices of ginger, a little wolfberry.

(1) Peel the yam and cut it into hob pieces, and clean the duck after chopping it.

(2) Pot the duck meat under cold water, boil the water, blanch for a few minutes, then rinse it with water and set aside.

(3) Pour water into the casserole, and pour the duck meat, shallots and ginger slices into the casserole.

(4) Skim off the foam after the fire boils.

(5) Pour in rice wine.

(6) Cover the lid, boil over high heat for 10 minutes, then turn to low heat and simmer for an hour and a half.

(7) Add the yam and then turn to high heat to boil, then turn to low heat and simmer for half an hour.

(8) Finally, add an appropriate amount of salt to taste, then add wolfberries and turn off the heat.

(9) Sprinkle chopped green onion after cooking!