During the golden period of growing taller in spring, these 7 good soups are made in a changing way, which is delicious and nutritious, and children love to drink it and grow fast

The first course: carrot and lotus root fish head soup

Specific method: cut the fish head in half, handle it cleanly, drain the water, put it in hot oil, fry it until the surface is golden, put it aside, put in a little ginger slices to stir fragrant, pour in an appropriate amount of cooking wine to remove the smell, pour it all into the casserole, pour in the appropriate amount of hot boiling water, put in the lotus root, simmer for 40 minutes on medium heat, put in the carrots, continue to simmer for 20 minutes, and finally add an appropriate amount of white pepper and salt and mix well.

Second course: loofah seaweed egg soup

How to do it: Pour oil into a hot pan, knock in two eggs, fry until golden brown on both sides, remove and cut into small pieces. Leave the bottom oil in the pot, add the loofah and stir-fry for a while, add the egg to mix, pour in an appropriate amount of water, cook for 6 minutes on high heat, add the seaweed and salt and mix well, and boil again.

The third course: astragalus pigeon soup

Specific method: The old pigeon is cleaned, cut into large pieces, put it in a casserole, add an appropriate amount of astragalus and codonopsis, pour in an appropriate amount of water, simmer for 40 minutes over medium heat, put in yam and red dates, continue to simmer for 20 minutes, and finally add an appropriate amount of salt and mix well.

Fourth course: yam beef rib soup

Specific method: Beef ribs in a pot under cold water, add green onion knots, ginger slices, cooking wine, blanch for 10 minutes, clean again, put in a casserole, add a few slices of ginger, pour in an appropriate amount of water, simmer for 40 minutes on medium heat, then add yam and red dates, continue to simmer for 20 minutes, and finally add an appropriate amount of wolfberry and salt and mix well.

Fifth course: chestnut pork belly soup

Specific method: Rub the pork belly with salt, liquor, and flour repeatedly, then blanch it in a pot under cold water for 12 minutes, pick it up and scrape it with a knife, and then clean it. Put it in a casserole, pour in an appropriate amount of water, simmer for 90 minutes over medium heat, remove and cool, and cut into your favorite shape. Soak the chestnuts in hot boiling water for 5 minutes, then peel and clean them. Put the pork belly into a casserole, add chestnuts and red dates, continue to simmer for 30 minutes, and finally add an appropriate amount of salt and wolfberries and mix well.

Sixth course: oyster mushroom seaweed tube bone broth

Specific method: wash the barrel bones, blanch the pot under cold water for 10 minutes, pick up and rinse again, put it in a casserole, pour in an appropriate amount of water, simmer for 60 minutes on medium heat, then put in oyster mushrooms, continue to simmer for 20 minutes, add seaweed and salt, mix well, and boil again.

Seventh course: yam duck broth

Specific method: Handle the duck meat cleanly, chop it into small pieces, pot it under cold water, put in the green onion knot, ginger slices, cooking wine and blanch for 10 minutes, pick it up and rinse it again, put it in a casserole, pour in an appropriate amount of water, add an appropriate amount of codonopsis and astragalus, simmer for 60 minutes on medium heat, put in yam and red dates, continue to simmer for 30 minutes, and finally add an appropriate amount of salt and mix well.