10 delicious soups for the elderly to nourish themselves in winter

Mutton Soup

Efficacy: Mutton soup is hot and can warm the stomach and keep out the cold, but drinking too much can easily lead to internal heat.

Features: Bright and milky white; beautiful soup quality, rich in nutrients; neither smelly nor fishy, and extremely delicious.

Preparation method: First wash the mutton and mutton skeleton, and do some processing of the haggis. Put the mutton and haggis in a pot and cook. You can add some onion, ginger, etc. (it is not suitable to add too much ingredients to skew the flavor). When the mutton and haggis are cooked, take them out and cut them into slices and set aside.

Put the lamb skeleton in the pot, fill it with water, ok, turn on the heat and simmer for about an hour, skim off some impurities floating on it, the soup will be relatively pure at this time, add some green onions and ginger, and continue to simmer. When the soup becomes milky white, like milk, it is enough. You must be willing to spend time making soup.

Put the chopped mutton and haggis in a bowl, add some condiments such as chopped green onion, coriander, and garlic, add an appropriate amount of refined salt, pour the cooked mutton soup into the bowl while it is hot, and there you have a bowl of mutton soup that is milky white in color and has a fresh and mellow taste. It tastes really good when paired with layer cakes or grilled. If you like chilli, add some chilli.

Roasted Pork Ribs with Radish

Characteristics: The finished dish is bright red in color, tender in texture and delicious in taste.

Ingredients: 500g pork ribs, 500g radish, 20g soy sauce, 5g cooking wine, 4g salt, 3g MSG, 5g sugar, 8g green onion, 5g ginger, 5g starch, 50g oil.

Preparation method: Cut the radish into pieces, cut the onion into sections, and slice the ginger. Heat up the wok, add oil, add onion, ginger and radish, stir-fry until color changes, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add ribs material, bring the pot to a boil, then switch to low heat and simmer for 25 minutes. When the juice is thickened and the taste is fragrant, add water starch and let all the juice hang on the surface of the raw materials.