After beginning of spring, don't worry about having money. Give children more of these five kinds of soups to supplement nutrition and grow fast.

Beginning of spring is the beginning of the twenty-four solar terms and a sign of the arrival of spring. After beginning of spring, everything revived, spring blossomed and the weather became warmer. Spring is also a good time for children to grow up. At this time, children should be given more nutrition, so that they can eat well and grow fast, and their bodies can become stronger.

Today, I will share with you five soups suitable for spring. When you have time, I will cook more for your children, so that they can thrive and be healthier. Let's see how to do it.

Fish head and bean curd soup is a kind of nutritious soup, which is delicious, informative and brain-nourishing. It is also rich in calcium, which plays a great role in children's physical development, and the practice is relatively simple.

1. Prepare a fat fish head, split it in the middle, remove the gills, clean it and put it in a basin for later use. Cut half a catty of old tofu into diamond-shaped pieces and put them in a plate. Cut a slice of ginger into slices, half a onion into pieces, put it in a bowl, take a few pieces of star anise and two pieces of coriander into pieces, and put it in a bowl for later use.

2. Pour cold oil into the hot pot, put the fish head down into the pot, shake the wok and stir-fry slowly, add the onion, ginger and star anise, stir-fry until fragrant, pour a little cooking wine to remove the fishy smell, and add a proper amount of water to avoid the fish head. Then add the cut tofu pieces and simmer 15 minutes.

3. When the soup is stewed to milky white, start seasoning, add appropriate amount of chicken powder, sugar, salt and pepper, turn off the fire after one minute, then pour the fish head tofu soup into the basin, add a little coriander to decorate, and then pour a little sesame oil to enhance the fragrance, and you can eat delicious.

1. Prepare 500 grams of lean pork, cut it into thin slices first, then chop it into minced meat and put it in a basin for later use. Half of the green onion is cut into chopped green onion, and a small piece of ginger is cut into Jiang Mo, which is put together with the meat stuffing. Let's start adjusting the meat stuffing:

2. Add 2 grams of salt, 65438+ 0 grams of pepper, 3 grams of cooking wine to remove the fishy smell, 5 grams of soy sauce to enhance the taste, and 30 grams of clear water to make the meat more tender. Then grab it evenly by hand, stir it continuously in one direction, then beat an egg, stir it evenly and beat the meat. Grab a handful of corn starch and mix well again.

3. Cut the tomatoes into small pieces, cut a small piece of soaked black fungus into small pieces and put it in a basin, and cut the washed parsley into small pieces and put it in a small basin.

4. Heat the wok, add cooking oil, pour in tomatoes and fungus, stir fry quickly, add 3 grams of salt, stir fry to get juice, add appropriate amount of water, and turn to low heat after the fire boils. Squeeze the meatballs out of the tiger's mouth with your left hand and put them in a pot. Cook for 3 minutes on medium heat.

After 5.3 minutes, start seasoning, add 3 grams of salt, 2 grams of chicken powder and 3 grams of pepper, stir to melt the seasoning, add 20 grams of aged vinegar, add water starch after the meatballs float, add soy sauce to color, and pour in coriander segments. /kloc-after 0/5 seconds, turn off the fire and put it into the soup basin.

Jujube lotus root soup is nourishing soup, which can be eaten by adults and children. Jujube has the dietotherapy effects of nourishing stomach, strengthening spleen, enriching blood and calming nerves, and is rich in vitamin C and cyclic adenosine monophosphate, which can promote the metabolism of skin cells. Lotus root can help digestion and diarrhea, stimulate appetite and clear heat, and has high nutritional value, and is rich in trace elements such as iron and calcium, which can enhance human immunity.

1. Prepare a section of peeled lotus root, cut it in the middle, then cut it into thick slices and put it in a pot. Put 8 red dates into a pot, add water, add a handful of Lycium barbarum, soak for 3 minutes, take a small pot, and pour 30 grams of brown sugar and rock sugar 10 grams for later use.

2. Take a casserole, add appropriate amount of water, add soaked red dates and medlar, add brown sugar and rock sugar, cover the pot, and boil the water.

3. After the water boils, add the chopped lotus root, add a few pieces of ginger, cover the pot, and stew for 20 minutes on medium heat. When it's time to turn off the fire, put the stewed red dates and lotus roots into the soup basin, and finally add a green vegetable to decorate it. It is delicious.

1. Prepare a wax gourd, cut it into thick slices first, and then cut it into small pieces with a knife for later use. Cut three mushrooms into thick slices, one tomato into diced pieces, half an onion into chopped green onion, a small piece of ginger into Jiang Mo, and then prepare a handful of washed vegetables for later use.

2. Prepare a tenderloin, clean it, cut it into thick slices about half a centimeter, take a plate, put appropriate amount of corn starch, evenly mix the meat slices with starch, sprinkle dry starch on the chopping block, spread the meat slices on the chopping block, hammer them thin with a rolling pin until the meat slices become sticky, then sprinkle appropriate amount of starch and hammer them into thin slices. Fold the meat slices together, take a knife from the middle and cut them into large pieces for later use.

3. Add cooking oil to the pot, add onion and ginger until fragrant, then add diced tomatoes, stir-fry a few times, add a spoonful of salt, continue to stir-fry, stir-fry juice, add mushrooms and wax gourd, stir-fry for one minute on medium heat, stir-fry wax gourd until soft, add water, cover the lid and cook for about 4 minutes.

4. When the wax gourd is cooked, start to season, add half a spoonful of soy sauce, add appropriate amount of pepper to deodorize and freshen up, add a little salt to season, then change the fire to low heat and add the meat slices to avoid adhesion.

5. After all, cook for 2 minutes on medium fire, cook the meat slices, add the big green vegetables, cook for about 1 minute, turn off the fire, add the right amount of sesame oil to enhance the fragrance, and serve delicious.

From the perspective of Chinese medicine, everything grows in spring, and everything grows in spring. In terms of climate, the temperature difference between morning and evening is large, so it is suitable to drink chicken soup for tonic, which can improve immunity, prevent colds, strengthen physical strength and keep fit. Today, I recommend a ginseng stewed chicken soup to everyone.

1. Prepare half a Sanhuang chicken and a ginseng, chop the chicken into small pieces and put them in a small pot for later use, cut an old tofu into diamond pieces, take a small pot, put a handful of Flammulina velutipes, chop a green garlic bud and a coriander and put them in the pot together.

2. Take another small pot, put three red dates and several medlars in it, soak it in clear water for 5 minutes, and then put a ginseng into the small pot for later use. Cut a small piece of ginger into slices, half a onion into sections, and then add two star anise seeds and a few pepper seeds for later use.

3. Boil water in a pot, add chicken essence into cold water, add a little cooking wine to remove fishy smell, blanch for about 2 minutes, pour off the water, add a little cooking oil into another pot, add onion ginger and aniseed to stir fry, add chicken essence, add 2 grams of salt, stir fry quickly and evenly, add appropriate amount of water, bring the soup to a boil, add ginseng, add 2 grams of salt to taste, and pepper/kloc-0.

4. Then pour the chicken and soup into the casserole, cover the pot, and continue to stew for 25 minutes. Boil the water in another pot, add the tofu blocks after boiling, blanch for 2 minutes, take them out for later use, 15 minutes later, boil the pot, add the tofu, continue to stew for 10 minutes, and add the Flammulina velutipes to cook for about 2 minutes.

5. Prepare a soup basin, add garlic sprouts and coriander, and then pour in a little sesame oil for later use. Turn off the fire after 2 minutes, then put the chicken and soup together in the soup basin, and finally sprinkle some medlar to decorate it, which is delicious.

Ok, that's all for today's five soups. Friends you like can try it at home. If you have different approaches and suggestions, please leave a message in the comments section. Thank you for reading. See you next time.