What soup to drink when you fall

Severe falls usually damage the patient's soft tissues and bones, so after a serious fall, the patient must pay attention to the recovery of the body and eat more foods that help wound recovery. Among them, soups made from various ingredients have become a must-have food for everyone to recover. So what kind of soup can you drink after a fall to speed up the recovery of your body's wounds?

1. Wuqi and red dates soup. 20 grams of processed Polygonum multiflorum, 15 grams of Astragalus, 10 red dates, and 200 grams of hen meat. Wash the Astragalus and processed Polygonum multiflorum, and seal them with a gauze bag; wash the red dates (pitted); wash the hen meat, cut it into small pieces, put them into a casserole, add appropriate amount of water, boil over high heat, then simmer over low heat for 2 hours. Remove the medicine bag and season it. Drink as you like.

2. Gastrodia elata and old duck soup. 1 mallard duck (about 750 grams), 20 grams of Polygonum multiflorum, and 10 grams of Gastrodia elata. First wrap the Gastrodia elata and Shouwu slices in a gauze bag, cut the old duck meat into pieces and put it into the pot with the medicine bag, add water and cook together. After it is cooked, remove the medicine bag, season it with onion, ginger, salt and wine, and eat it as a dish as often as you like.

3. Cistanche and mutton soup. 200 grams of clean mutton, 12 grams of Cistanche deserticola, 12 grams of Dipsacus asper, and appropriate amounts of sauce, ginger and salt. Cut the washed mutton into pieces (put it into the pot and add water to boil without adding seasoning), add 5 grams of mung beans and boil for 15 minutes, pour out the mung beans and water together, and the mutton smell will be removed. Add water, Cistanche deserticola, Dipsacus asper and seasonings and simmer over low heat until the meat is cooked. Drink the soup and eat the meat.

4. Black chicken skin soup. 100 grams of black-bone chicken, 15 grams of Acanthopanax Cortex, 10 grams of Morinda officinalis, and 20 grams of Eucommia ulmoides. Wash and cut the black-bone chicken into pieces. Wash and cut the Acanthopanax Cortex, Morinda Officinalis and Eucommia ulmoides into small pieces and put them into a casserole together. Add appropriate amount of water, boil over high heat and then simmer over low heat for 2 hours. Season and serve.