What soup is suitable for children in Ma Bao in dry autumn?

The children have almost recovered from their holidays and entered the state of going to school. Besides, they have to get up early to go to school every day. They are close to home and can sleep for a while. If they are far away from home, their parents have to work with them. They have to send their children early (it's tiring to think about it). How important it is for children to sleep for half an hour. Not only will memory be improved, but it will also grow taller and have better immunity.

Just in time for typhoon weather, the temperature is changeable. In this season, children are most likely to catch a cold and get sick, so parents need to have more children to make up for their health. Children's immunity is good, their memory will be better, their memory will be better, they will learn things faster naturally and their children will be more confident. Today, Bian Xiao brings you several bowls of soup, which are very suitable for children to drink this season. Every dish is nutritious and delicious. The more children drink, the more they want to drink. Let's have a look.

1, crab mushroom sparerib soup

Ingredients: Crab-flavored mushroom 1 bag, one spare rib, ginger 1 piece, and proper amount of vinegar.

1. Remove the root of the crab-flavored mushroom and wash it (use running water as much as possible when washing, don't soak it in the basin, this mushroom is easy to absorb water, which will affect the taste).

2. Cut the ribs into small pieces, wash them, and put them in a pot for blanching (blanching to remove the floating foam on the bones).

3. Then put the ribs in a casserole, add a proper amount of water, add ginger slices, cover and wait for water to boil for half an hour (the amount of water is not more than twice that of the ribs).

4. After half an hour, put the crab-flavored mushrooms into the sparerib soup for stewing 10 minutes and turn off the heat (don't be lazy to put all the ingredients together, some foods will lose their nutrition if cooked for too long).

5. Uncover the lid and drop a drop or two of vinegar in the ribs soup bowl to fully release the calcium in the bones. Children often drink and grow taller (1 or more babies can add appropriate amount of salt to taste).

2, loofah soup clam soup

Ingredients: half a catty of clam, 1 loofah, 5 shredded ginger, and appropriate amount of salt.

1. Wash the clams repeatedly, put them in a bowl, then close the other bowl, shake it back and forth a few times, and then rinse it again, so that the sand in the clams can be fully discharged.

2. Peel the loofah, wash it, and cut it into triangular shapes for later use (the triangular shape should not be too big or too small, and the fragrance of the loofah will not be easily lost after cooking).

3. Then take out the pot, add a little oil, pour in loofah and shredded ginger, stir-fry and change color, add a proper amount of water to boil, then pour in the prepared clams, cook until the clams open their mouths, add a proper amount of salt and stir evenly.

You can give it to the baby when it cools down. It is most comfortable to drink warm soup when it is cold in autumn.

3. Fan Zhugan Decoction

Materials: tomato 1, pork liver100g, shredded ginger, starch.

1. Wash pig liver and soak it for half an hour (soaking in water can remove some liver toxins).

2. Slice the pork liver, put it in a container, add starch and stir evenly for later use (the cooked pork liver will not be hard).

3. Wash the tomatoes, cut a cross at the top, blanch them in boiling water for one minute, and take them out and slice them.

4. Then take out the pot, add appropriate amount of water, add tomatoes and pork liver to cook after the water boils, add appropriate amount of salt and stir well.

Sweet and sour is a special appetizer, and my children especially like it.

4. Dried day lily sparerib soup

Ingredients: dried daylily 10g, sparerib 1 root, ginger 1 tablet.

1. Wash the dried daylily before soaking it (swelling with water is enough).

2. Wash the ribs and cut them into small pieces, blanch them in boiling water, skim off the floating foam, and then pick them up.

3. Then put the ribs in a casserole, add ginger slices and daylily, stew for 45 minutes, and then turn off the heat (one pot is especially convenient).