Warming stomach soup, these four warming stomach and cold-relieving soups are worth recommending

Guizao Yam Soup

Soak 12 red dates until soft. Peel and dice yam (300g). Put them into water and bring to a boil. Cook until soft. Add longan pulp and sugar for seasoning. When the longan pulp has been cooked until it is loose, you can turn off the heat and serve. Yam has the function of nourishing the spleen and stomach; longan and red dates are beneficial to qi and blood, and strengthen the spleen and stomach.

Radish and Lamb Soup

Wash the lamb belly (750g) and cut into thick strips. Wash the white radish (500g) and cut into strips. Light a wok and pour in some oil. Add ginger slices and stir-fry until fragrant, then pour in boiling water. Add salt, chicken essence, cooking wine and pepper to season. After the water boils, put in the mutton and cook until done. Then add the white radish. Turn to low heat and cook until the radish is cooked. Sprinkle with shredded green onion and coriander leaves before serving. This soup nourishes the middle and replenishes Qi, warms the stomach and dispels cold.

Pepper pork belly soup

First wash the pig's stomach (you can add salt, vinegar and scald it with boiling water), pour water into the pot, put the pig's stomach pieces (or shreds) into the pot, add white pepper, and simmer for about two hours. When the soup is thick and the stomach is tender, add salt, cooking wine and MSG and it is ready to eat. This soup can be consumed before meals. Pepper is warm in nature and has the effect of warming the middle and dispersing cold; pig tripe has the effect of strengthening the stomach and nourishing the stomach.

Perilla, ginger and red dates soup

10 grams of fresh perilla leaves, 3 pieces of ginger, 15 grams of red dates. First wash the red dates, remove the pits, and then cut the ginger into slices. Cut the fresh perilla leaves into shreds, put them into a casserole filled with warm water together with ginger slices and red dates and cook over high heat. After the pot boils, simmer over low heat for 30 minutes. Then remove the perilla leaves and ginger slices and continue to simmer for 15 minutes. This soup has the effect of warming the stomach and dispelling cold, aiding digestion and promoting qi circulation.