working methods
First, soak Radix Rehmanniae and Rhizoma Smilacis Glabrae in clean water 15-20 minutes, then filter and take them out for later use.
Then boil the chicken in boiling water for 8- 10 minutes to remove blood stains and peculiar smell, and take it out for later use.
Put the soup materials such as Radix Rehmanniae and Rhizoma Smilacis Glabrae and the main ingredients into a soup pot, add 2 liters of clear water, boil with strong fire and simmer for 90- 120 minutes. Please add some salt to taste 5 minutes before turning off the fire.
efficacy
Smilax glabra is beneficial to water infiltration, spleen strengthening and middle warmer, and Radix Rehmanniae has the functions of clearing away heat and cooling blood, promoting fluid production and quenching thirst. Drinking them with stew soup is beneficial to clearing away heat and dampness.
Method 2: Smilax glabra and old pigeon soup Ingredients: Smilax glabra 250g, old pigeon 1, lean meat 100g, 2 candied dates, and appropriate amount of salt.
working methods
Smilax glabra was washed and sliced in advance.
Wash the old pigeons and blanch them with clear water.
Finally, put all the ingredients into a pot and add water to boil, and simmer for two hours with salt to taste.
efficacy
Smilax glabra old pigeon soup has a certain dehumidification and detoxification effect, which can clear away heat and benefit joints. It has a certain auxiliary effect on some symptoms such as muscle contracture pain and sores. Cooking soup with Smilax glabra and old pigeons can also nourish the body.
Method 3: Smilax glabra and mung bean old duck soup Ingredients: half an old duck, 50g mung bean, 60g Smilax glabra, 3 slices of ginger, a little dried tangerine peel and a little salt.
working methods
Wash Rhizoma Smilacis Glabrae, peel and cut into large pieces.
Wash mung beans, soak them in water in advance, and soak dried tangerine peel in advance.
Peel and slice ginger, wash old duck and cut into pieces.
Heat oil from the pan and saute ginger and garlic.
Add the old duck pieces and stir-fry over high heat.
Stir-fry until the duck is oily. Serve the duck for later use.
Scrape off the soft orange peel and remove the inner membrane with a knife.
Put the fried duck, Smilax glabra, mung bean, dried tangerine peel and ginger slices into the soup pot.
Pour in 1L water.
Bring the fire to a boil, skim off the floating foam, turn the fire down for about 2 hours, and add a little salt to taste after turning off the fire.
efficacy
Smilax glabra promotes diuresis and permeates the spleen, mung beans clear away heat and detoxify, and old ducks clear away heat, promote diuresis and replenish deficiency. Stewing soup with the three ingredients has good effects of clearing away heat and toxic materials, eliminating dampness and promoting diuresis.
Method 4: Smilax glabra, sesame chrysanthemum lean broth, Smilax glabra, black sesame, chrysanthemum, lean meat, ginger and salt.
working methods
Black sesame seeds are crushed first, or crushed and purchased; Cleaning Rhizoma Smilacis Glabrae; Clean lean meat, cut into pieces and blanch.
Put ginger slices, black sesame seeds, Smilax glabra and lean meat into an electric casserole, add 1 liter of water, and cook for 1.5 hours.
Wash chrysanthemum with light salt water and soak it in clear water for 5 minutes.
Add chrysanthemum to the soup and continue to cook for half an hour.
Add some salt to taste.
efficacy
Nourish liver and kidney, nourish black hair.
A good life comes from a healthy beginning, a healthy beginning and professional media of health science! Smilax glabra is suitable for cooking chicken, soft-shelled turtle, pig bone and white dove. The weather in Guangdong is hot and humid, and Guangdong families like to cook some Smilax glabra soup in summer.
Physicians and health workers in past dynasties attached great importance to the health-preserving function of Poria cocos, and Su Dongpo also made Poria cocos into Poria cocos cakes. And recorded: "Nine times steaming flax, peeling poria cocos, eating with less white honey. After a long time, all diseases disappear, which is the key to longevity. "
Whether poria cocos has such magical effect will not be analyzed. It is estimated that the effect of this longevity is exaggerated. But in Guangdong, it is very common to make soup with fresh poria cocos.
In Guangdong a few years ago, Smilax glabra, water snake turtle soup and toad soup were the most commonly used soups. The luxurious version of Smilax glabra old hen soup is also very common, which includes old hen meat, gelatin, Poria, Lycium barbarum, candied dates, yam, salt and ginger slices. However, this year, cooking pigeon and mung bean soup with Smilax glabra has become the most common practice.
Smilax glabra, pigeon and mung bean soup Ingredients: pigeon, mung bean, Smilax glabra, ginger and salt.
1. Pigeons are used for fly water treatment.
2. Wash the blood foam of pigeons flying well with clear water.
5. Add some water to the pot and bring it to a boil.
4. Add Smilax glabra, mung bean and all materials. After the fire is boiled, turn to low heat for more than 1 hour, turn off the fire and add salt to serve.
Precautions:
1. Smilax glabra should be fresh, and the seller will peel and slice it. The thinner you slice, the thicker the soup.
2. After the mung bean is washed, it can be put in the refrigerator with water, and it is more likely to bloom and rot when cooked.
3. You can also add a piece of dried tangerine peel to the pot to remove fishy smell and enhance fragrance, so that the soup tastes fresher and sweeter.
Smilax glabra pigeon mung bean soup, rich in flavor. Clay is natural and pigeon soup cut into large pieces, the taste is in the soup, the essence is in the soup, and pigeons can be torn and eaten, killing two birds with one stone and satisfying.
First, Smilax glabra and Niudali pork bone soup
Ingredients: Niu Dali 150g, Smilax glabra 150g, pig bone 350g, 3 slices of ginger, 2 candied dates and proper amount of water.
Exercise:
1. Scrape off Smilax glabra and the skin of Millettia speciosa, and wash off the sediment.
2. After all the above materials are washed, try to cut them into thin slices, put them together in a clay pot, and add some water.
3. Cook on high fire 10 minute, and then simmer for 2 hours.
4, the last sentence, naturally add salt to taste, so that a pot of delicious and light pork bone soup is ready.
Second, Smilax glabra ribs soup
Ingredients: a sparerib, a Smilax glabra, salt and chicken essence.
Exercise:
1. Smilax glabra is washed and sliced; After the ribs are cut, blanch them with boiling water.
2. Then put all the ingredients into the pot together, add appropriate amount of water, bring to a boil, and simmer for one hour.
3. Before turning off the fire, just add some salt and chicken essence to taste.
Third, Smilax glabra and Hu Aishan stewed pig bones.
Ingredients: Rhizoma Smilacis Glabrae 250g, fresh Chinese yam 250g, pig bone 350g, Coicis Semen 50g, ginger 3 slices, and appropriate amount of salt.
Exercise:
1, Coix lachryma-jobi seeds are washed and slightly soaked; Cut Smilax glabra into small pieces; Peel the yam and cut it into thick slices.
2. Put Rhizoma Smilacis Glabrae, pork bone, Coicis Semen, and ginger slices into a pot, add a proper amount of water, boil with high fire, and cook with low fire 1 hour.
3. At last 15 minutes, add yam and cook. Season with salt before turning off the fire and enjoy.
A complete collection of practices of clay poria cocos soup making
Poria cocos stew chicken soup
Ingredients: 500 grams of chicken, Smilax glabra 10 gram, 5 red dates, and proper amount of Lycium barbarum.
Exercise:
1. Wash chicken and cut into pieces; Wash other ingredients with clear water, and then soak them in clear water.
2. Put the chicken in boiling water, add some cooking wine or ginger slices to remove the bloody smell of the chicken, and then take it out after 2-3 minutes.
3. Then put the chicken in a gauze pot and add other materials and appropriate amount of water.
4. After the fire boils, turn to low heat and simmer slowly 1 hour; If it's electric stewing, it can be set for 40 minutes.
5. After the time is up, add the right amount of salt to eat, which tastes very fragrant.
Efficacy: This soup is delicious and nutritious. It is a good ingredient for clearing heat, detoxicating and dehumidifying. It has very good effects of clearing heat, promoting diuresis, detoxicating and cooling blood. It can be drunk frequently in daily life to remove moisture from the body. Tufuling Qushi Decoction
Ingredients: pork bone, Smilax glabra, arrowroot, coix seed, adzuki bean and lentil.
Exercise:
1. Wash Rhizoma Smilacis Glabrae, Thorn Stone, Coicis Semen, Adzuki Bean and Lentils and soak them in clear water for later use.
2. Put the pig bones in boiling water, add a proper amount of cooking wine, cook together for a few minutes, remove the blood, pick them up and rinse them with clear water.
3. Then put all the ingredients into the soup pot, add enough water, cook for 2 hours and add salt.
Efficacy: The main efficacy of Smilax glabra is to clear away heat, detoxify and dry dampness; The effects of adzuki bean are diuresis, dehumidification, detumescence and detoxification; Therefore, this soup can dispel dampness and promote diuresis, tonify deficiency, warm the stomach, and tonify middle energizer. Smilax glabra and Euryale ferox thin broth
Ingredients: lean meat150g, Rhizoma Smilacis Glabrae 50g, Gordon Euryale 30g, Rosa laevigata15g, and ginger 4g.
Exercise:
1, clean lean meat and cut into pieces; Other medicinal materials are washed and microbubbled;
2. Then put the lean pork, medicinal materials and ginger into the casserole and add 6-8 bowls of clear water.
3. After the fire is boiled, turn to low heat 1 hour, and add appropriate amount of salt to eat.
Efficacy: This soup has the effects of invigorating spleen and kidney and detoxifying. It can also be used for adjuvant treatment of vaginitis and cervicitis, and it is a summer health soup which is very suitable for women to eat. Smilax glabra and pigeon soup
Materials: Pigeon 1 bird, 30g Smilax glabra.
Ingredients: ginger 10g, onion 15g, salt 4g, monosodium glutamate 2g, pepper 3g, cooking wine 15g.
Exercise:
1. Wash the squab, gut it and cut it into 4 pieces; Wash Smilax glabra and slice it.
2. Add water to the pot, then boil it, put the pigeon into it and drown it, then pick it up.
3. Then put the squab, Smilax glabra and ginger slices into the stew.
4. Bring the fire to a boil, then simmer for 50 minutes, then add salt, monosodium glutamate and pepper to boil.
5. Sprinkle with onion wine and serve.
Efficacy: this soup has the effect of tonifying kidney and helping yang; The main functions of Smilax glabra are detoxification, expelling wind, dredging collaterals, promoting diuresis and removing turbidity; Pigeons have the functions of tonifying kidney, replenishing essence, warming yang and benefiting qi. This soup helps to improve prostatitis. Turtle Fuling decoction
Ingredients: black bone, Smilax glabra, lean pork, ham, medlar and ginger.
Exercise:
1. Wash the tortoise, blanch it with boiling water, and then pick it up; Cut the lean meat into small pieces; Wash Rhizoma Smilacis Glabrae, Fructus Lycii and ham for later use.
2. Put all the materials together in a gauze pot and add less than half of the water.
3, the fire is boiled, turn to low heat for 3 hours, and finally add the right amount of seasoning.
Efficacy: Smilax glabra old turtle soup is a traditional Guangdong dish, belonging to Cantonese cuisine. Eliminating dampness and detoxicating, nourishing yin and clearing heat, invigorating spleen and tonifying kidney. Smilax glabra spends money on pork knuckle soup.
Ingredients: a pig's foot, Smilax glabra 200g, peanut100g, cooking wine, ginger slices and chopped green onion.
Exercise:
1. Cut pig's trotters into two sections horizontally and vertically; Pay attention to cut off the bones and connect them with the meat. You can prepare it at the pork stand when you buy it.
2. Soak peanuts in cold water for about 2-3 hours in advance.
3. Wash Smilax glabra and slice it; Wash ginger; Cut the onion into two pieces.
4. Put the pig's trotters in boiling water, add ginger and a spoonful of cooking wine, cook for 5 minutes on high fire, and remove.
5. Then put all the processed ingredients into a gauze pot, add a spoonful of cooking wine and a proper amount of boiling water. The boiling water should not exceed the surface of the ingredients.
6. After that, cover the lid and simmer for an hour and a half, then open the lid and add the right amount of salt to taste.
Efficacy: Smilax glabra is sweet in nature and has the effects of clearing away heat and toxic materials, invigorating spleen and regulating stomach, eliminating dampness and activating collaterals. If cooked with pig's trotters and peanuts, it can strengthen the spleen and stomach, relax bones and muscles, benefit joints, stop diarrhea and dispel cold and dampness all over the body. It also helps to dredge blood vessels, lower cholesterol, detoxify and reduce swelling. Pork pot sparerib soup
Ingredients: 2 ribs, a large piece of Smilax glabra, ginger slices, salt.
Exercise:
1, Smilax glabra slice; Cut the ribs into sections.
2. Put the two materials together in a gauze pot, and add ginger slices and appropriate amount of water.
3, the fire to boil, turn to low heat stew 1 hour. Season with salt when eating.
Efficacy: This soup tastes sweet, especially with fresh Rhizoma Smilacis Glabrae, which is more fragrant and can dispel dampness, detoxify and remove oxygen. Very suitable for drinking in summer.
Smilax glabra and Taozhi Pork Bone Soup
Ingredients: Smilacis Glabrae, Finger Peach, Pig Bone, Ginger, Salt.
Exercise:
1, fresh Smilax glabra was washed and sliced; Wash the five-finger peach and cut it into sections; Pig bones are put into boiling water to remove blood.
2. Then put all the materials into a gauze pot, add water to boil, and simmer for 2 hours.
3, when eating, add the right amount of salt to eat.
Efficacy: Smilax glabra: nature and taste: sweet and light, flat in nature. Function: Detoxification, dehumidification and joint benefit. Finger peach: taste: sweet, slightly warm. Functions: invigorating spleen and eliminating dampness, promoting qi circulation and resolving phlegm, relaxing tendons and activating collaterals.
Smilax glabra and coix seed, adzuki bean, dried tangerine peel and lentil pig bones are the most fragrant and warm.
Smilax glabra is suitable for potted turtle or pig exhibition. Add a few slices of ginger and two dates. It's hot and rainy in this weather. Put this soup in a pot in hot weather, and adults and children can drink it.
Go to soup with coix seed and Euryale ferox.