What soup does a woman drink to keep fit?
Longan red jujube ginger tea
Preparation materials: longan, red dates (other options: such as ginger, lotus seeds, lilies, etc. )
This first dish, in the eyes of Cantonese, is actually not "soup", but at most "tea". The difficulty coefficient is extremely low, the ingredients are common, and the stewing time is short, as long as half an hour. The process is as simple as crying: all the ingredients are washed and poured into the pot, then water is injected, and the fire is boiled to a low heat, and the pot is taken out for half an hour. Don't cook it for too long, because longan will completely disperse the sweetness into the soup, and then it will become tasteless and soft, and lose the fun of eating longan meat. The core cp of this tea is longan and red dates. As for other materials, people are rich and frugal: if it is cold, you can add a few slices of old ginger; Reduce its warming effect and add some lotus seeds or lilies; In order to increase satiety, beat a whole egg in the last 5 minutes; If you want to sweeten it, add a few medlars. As for the seasoning, it depends on your personal preference. Rock sugar, brown sugar and honey are all acceptable. I like to break the red dates and let them taste as soon as possible. Without too much water and any seasoning, the sweetness of longan and red dates can just be distributed into the soup, which is the purest and most refreshing. This soup can be stewed conveniently when I am greedy at ordinary times, but it is especially suitable for replenishing blood and benefiting qi after my menstrual period. Jujube nourishes blood and longan nourishes qi. Stars with cold hands and feet can have a bowl in winter.
A reminder: both red dates and longan are divinatory signs, and the constitution of deficiency and cold is undoubtedly suitable, but damp heat constitution (damp heat constitution, don't worry, there is a soup more suitable for you below) should be taken into account. In addition, people with diabetes should keep a wide distance from others. Although this tea does not need extra sugar, the sugar content is not low: dried longan and dried red dates are both players with high sugar content!
Pork ribs soup with scallops and corn.
Preparation materials: Cordyceps sinensis, Yaozhu, ribs, sweet corn, medlar (low version, you can exchange ribs for lean meat), there are two materials to talk about. First of all, insect flowers, not flowers, not grass, not insects, are actually a kind of bacteria. It is flat, cool and dry, delicious and odorless, and it is the new favorite of soup-making: (Cordyceps sinensis) is said to have some functions of Cordyceps sinensis (the price is much more lovely than Cordyceps sinensis), protecting liver and kidney, tonifying deficiency, improving body immunity, and by the way, resisting oxidation and aging. Girls who want to keep a girlish feeling forever should take a small notebook and write it down. It is said that it can also relieve butterfly spots. I wonder if anyone has personally tested it. Summary: it tastes good and has efficacy. Then there is Yaozhu, which is actually scallops, dried scallops and refreshing artifacts. As the old saying goes, three days after a meal, chicken and shrimp are still boring. This kind of Yaozhu is fresh and has the fragrance of forest vegetation. People who are used to drinking scallop soup always have a bad taste when they go back to the restaurant to drink monosodium glutamate soup. (Scallops, that is, scallops)
Steps:
1, handle the ribs. Pork ribs with ginger.
2. Handle other ingredients. Wash all Cordyceps sinensis, Yaozhu and Euryale ferox. Cordyceps sinensis, in particular, will turn yellow after soaking because it has natural orange spore powder on its surface.
3. Deal with sweet corn. Peel and remove beard, wash and cut into sections.
4. The ingredients are in the pot. Except sweet corn and medlar, other ingredients are put into the pot, and after the fire is boiled, turn to low heat for one hour.
5. Add sweet corn &; After the soup turns yellow obviously, add sweet corn segments and medlar and simmer for about half an hour.
6. Add salt 5 minutes before turning off the fire.
A few reminders: Meat (including bones and lean meat) usually "flies" and then "supercooled the river".
Flying water: put the meat in boiling water for a while (about one minute, not long), you can use pure water, or you can use a few slices of ginger, some cooking wine and some salt.
Supercooled river: rinse with cold water quickly after cleaning. But some meat can't pass Leng Jiang, because the meat will shrink and tighten, and the taste is not very good.
Through these two steps, the blood foam and impurities of meat can be basically removed, and the soup color will be beautiful.
Wuzhimaotao Qushi Decoction
Preparation materials: finger peaches and ribs (ribs can also be replaced by pig bones, chicken nuggets, trotters and lean meat)
Wuzhitao, I am very happy to hear this name. Because the leaves are like five fingers and the fruits are hairy and shaped like peaches, they are commonly known as "five-finger hairy peaches". Like Cordyceps sinensis, he is an online celebrity who cooks soup.
First, the taste is delicious: with a hint of coconut fragrance.
Secondly, the effect is good: eliminating dampness and reducing fire, nourishing yin and moistening lung, which is regarded as folk herbs by many ethnic minorities. Especially in the ability of eliminating dampness, it is invincible.
Some girls are from damp heat constitution. In severe cases, they will have acne all over their faces, which is not suitable for tonic. Five-finger peach is quite suitable for these girls.
Steps:
1, the five-finger peach is washed and soaked in water for about fifteen minutes.
2. Cook the ribs, remove impurities and take them out for about one minute.
3. Put all the ingredients into the pot together. After the fire boils, immediately turn to low heat and simmer for about two hours.
Milk coconut chicken soup
Preparation materials: chicken, fresh coconut (coconut meat+coconut juice), fresh milk, tail keel (not necessarily) and lean meat (not necessarily).
The fate of this soup comes from a trip to Guangdong two years ago, and I went to Dayang, a stew shop that even authentic Cantonese people love to go to. In an old shop, even if the environment is simple enough to cry, the waiter is too busy to take care of you at all, and it is often hard to find one. I ordered the signature dish-stewed bamboo chicken with coconut, which was delicious: fresh and sweet, not greasy, nourishing and dispelling cold. When I was in college, my roommates in Guangdong came back from home after the festival, looking arrogant. After washing your face, it's white and red, so you don't have to wear powder at all. Asked what she had experienced at home, she understated it and added an arrogant little look: every other day, her mother forced her to feed her a bowl of milky coconut chicken soup. In this soup, lean meat and tail keel (actually the scientific name of pig tail) are not necessary. Both are used to improve the taste, so a small amount is enough to avoid distracting guests. If you want to be sweeter, add lean meat; If you want to make the soup thicker and richer, add pig's tail.
Steps:
1, processed meat. Chicken nuggets, tail keel and lean meat are flying in the water respectively, supercooling the river. (soak in boiling water for one minute, then rinse with cold water)
Step 2 deal with coconuts. Pour out the coconut juice for later use, and cut the coconut meat into pieces at will. Coconut is older, coconut meat will be thicker, and the broken shell can be handed over to the fruit shop owner.
3. Put the coconut meat, chicken nuggets, tail keel and lean meat into the pot together, pour in cold water, bring to a boil, and reduce the heat to about 1 hour.
4. Add coconut milk and fresh milk, sprinkle with salt (according to your own taste) and cook for another half an hour.
Preparation of ribs, lotus root, chicken feet and jujube soup;
Pork ribs, chicken feet, candied dates, mushrooms, ginger
I like to cook this soup after menstruation.
Lotus root nourishes blood and calms the nerves;
Chicken feet are rich in collagen, fresh and smooth, not thick or greasy;
Red dates enrich blood, which can make soup sweet and delicious.
Cantonese people are best at seasoning by the ingredients themselves. They make soup and like to add candied dates to sweeten the soup. But now the healthier ingredient is fig, which tastes warm and sweet.
Steps:
1, handling chicken feet. Wash and cut off nails, blanch in boiling water 1 min.
Step 2 deal with the ribs. Flying water and supercooled river.
3. Put the ribs and chicken feet into the pot together with ginger, candied dates and mushrooms. After the fire boils, turn to low heat 1 hour.
4. deal with lotus roots. Peel the lotus root and prepare with a hob.
5. After one hour, add lotus root and continue to simmer for half an hour. Add salt in the last 5 minutes and take out the pot.
Cooking soup recipes and practices
1, Agrocybe aegerita chicken soup
Chinese medicine believes that Agrocybe aegerita is flat, sweet and non-toxic, and has the functions of invigorating qi, appetizing, invigorating spleen and stopping diarrhea. Has the effects of invigorating kidney, nourishing yin, strengthening spleen and stomach, improving human immunity, and enhancing human disease prevention ability. Regular consumption can play the role of anti-aging and beauty.
Ingredients: chicken | 1, Agrocybe aegerita|1.
Accessories: 3 red dates, proper amount of Lycium barbarum, 2 tablespoons of cooking wine, 2 slices of ginger, proper amount of salt, half dried squid and 30 grams of lean meat.
Exercise:
1. Slaughter the fresh chicken, chop off the bottom, feet and head of the chicken and discard them, chop the rest into large pieces, remove the chicken oil and wash them.
2. Soak squid hair and cut it into shreds. Two slices of ginger for use. Cut the lean meat into pieces.
3. Agrocybe aegerita has its head soaked. If the jujube is big, cut it in half. Wash medlar.
4. Blanch the chicken and lean meat in a cold water pot. Open the lid. After the water boils, pour in 2 tablespoons of cooking wine, blanch for about 2 minutes, remove and wash.
5. In a saucepan, put chicken, lean meat, shredded squid, ginger slices and Agrocybe aegerita together and pour half a pot of cold water.
6. Stew for about 1 half an hour. When boiling halfway, pour 2 tablespoons of cooking wine to remove the fishy smell and make it fresh. At the last 10 minute, put the dates and medlar in. Add some salt to taste, there is no need to put chicken essence or anything like that. As long as you add salt, this pot of soup is fresh enough to eat your tongue.
Tip: It is best to choose chicken within 2 kg for stewed chicken. This kind of chicken is tender and the soup is delicious. Agrocybe aegerita, red dates and squid are all delicious ingredients. Put it in the stew, just add salt, no need to add other fresh spices. Don't put too much red dates and medlar, or the soup will be too sweet.
2, corn sparerib soup
Spring is the season with frequent pollinosis, and β -carotene in carrots has the effect of resisting pollen allergy and allergic dermatitis.
Ingredients: ribs |500g, corn | 1, carrot | 1, horseshoe |5.
Accessories: salt | 1 teaspoon, water |2 liters, ginger | 5g.
working methods
1. Prepare all the raw materials.
2. Wash the ribs, put them in cold water in the pot, add ginger slices, blanch them and take them out.
3. Cut carrots, corn and horseshoes into small pieces.
4. Put it in a clay pot with the cooked ribs, inject 2 liters of water and add ginger slices.
5. Boil with high fire, simmer with low fire 1 hour, and finally add salt.
3, yam fresh vegetable soup
Spring needs to replenish qi and deficiency to lay a good foundation for the body at the beginning of the year. It can eliminate edema and has a cosmetic effect on skin and body.
Ingredients: tomato | 1, soybean sprouts | 1, red dates |6, mushrooms |2, fungus |4, corn | 1, yam | 1, carrots | 1.
Accessories: onion | 1, salt | right amount.
working methods
1. Wash and prepare all the materials.
2. Slice the mushrooms; Add 4 bowls of water to the pot, add bean sprouts, red dates and mushrooms and cook for 30 minutes.
3. Cut the corn into sections, tear the fungus into small pieces, and peel and cut the carrot into small pieces.
4. Peel and cut the yam, blanch the tomatoes in boiling water and peel and cut the onions.
5. Take out bean sprouts, red dates and mushrooms, add carrots, corn and black fungus, and cook for 5 minutes.
6. Add tomatoes and yam, cook for 5 minutes until cooked, and season with salt.
Suggestion: Don't be too greasy in spring and avoid hot dry soup. The raw materials can be lean meat, poultry and fish, and the medicinal materials can be Radix Codonopsis, Radix Adenophorae, Fructus Lycii, Bulbus Lilii and Rhizoma Dioscoreae. The weather changes greatly in spring, and it is easy to catch a cold, hot and humid. You can put some dried tangerine peel in the soup, or put the whole rolled onion before the pot, which can get rid of dampness and smoothness.
Matters needing attention in soup making
1, temperature. The key to simmering soup is "big fire to cook, small fire to stew slowly". Only by cooking can the fresh and fragrant substances in food be dissolved to the maximum extent; Stew slowly over low heat, so as not to make the soup turbid due to the violent movement of protein molecules in the soup. Make the soup clear and mellow, and lock the original nutrients to the maximum extent.
2. Time. Should not be too long, it will lose nutrition. It is enough to cook fish soup 1 hour or so, and it is enough to cook chicken soup and ribs soup for one and a half hours. Because the nutrition in the soup is mainly amino acids, the nutrition will be destroyed if the heating time is too long.
3. Seasoning time. It is recommended to add some salt to taste before cooking. Putting salt too early will release the water contained in meat, accelerate the solidification of protein, and affect the umami taste of soup.
PS: You can choose carrots, red dates or figs to add some natural sweetness to the soup.
4. How much water to add. The weight of two bowls of water per person, plus one or two bowls as the consumption of Baoang. One person, three or four bowls of water; Two people, five or six bowls of water, etc.
What pot is suitable?
Casseroles, enameled pots, waterproof stews, stews, even pressure cookers and rice cookers can all be used to make soup, but each has its own advantages and disadvantages. Enamel cast iron pot, in short, is to coat a beautiful enamel on the cast iron pot. Fast heating speed, good heat preservation, time-saving cooking, and can be used on open flames and induction cookers. Cantonese still use casserole to stew soup the most. However, it should be noted that the casserole is easy to crack due to the material. When you buy a new casserole, don't rush to make soup. Cook rice porridge several times to prevent cracks and block them. The one with a small mouth and a big belly is better. Small mouth, less water, less loss. A big belly can hold more ingredients. Waterproof saucepans are suitable for busy people. The advantage is that nutrition will not be lost, and you can make appointments regularly. Disadvantages: the heat is not easy to adjust, and the taste may not be as authentic as the open fire soup. Rice cooker-a convenient choice without buying a pot, and you can make an appointment. Disadvantages, the taste may be slightly worse than casserole and enamel pot.