Today is the "vernal equinox" among the 24 solar terms. Generally speaking, the temperature rises fastest after the vernal equinox, with long days, short nights and plenty of sunshine. There is a folk saying: "The vernal equinox and the autumnal equinox are equally divided day and night; Eat the vernal equinox and grow a line a day. " However, thunder has never been heard since it thundered this spring, but it is often "chilly in spring". Wet weather makes people anxious and tired. So today's soup should use purple vegetable rolls. Porphyra is a kind of seafood with extremely rich nutrition, which has the functions of clearing away heat, nourishing heart and tonifying kidney.
Ingredients: 20g of dried laver, 300g of lean pork and a little shredded ginger.
Cooking: soaking laver and washing; Wash and slice lean meat. Saute ginger in an oil pan, add water 1500 ml (about 6 bowls of water), bring to a boil with high fire, add laver and lean meat, turn to medium heat after rolling, roll until cooked, and add appropriate amount of salt and sesame oil. There are also soups and vegetables for 3-4 people.
Stewed horseshoe with carrot and bamboo vine
February and March are the high incidence seasons of children's dermatosis and measles. Boiled water with carrot, bamboo cane and horseshoe is a common soup for this treatment in Guangdong, which can relieve measles and is mostly used to treat measles in the late harvest. At the same time, it has the functions of clearing away heat and toxic materials, nourishing yin and promoting fluid production, so it is also a daily soup for men, women and children to clear away heat and nourish yin this season, especially when it is hot and humid in mid-spring. Carrots in soup have a wide range of functions, such as moistening dryness, eliminating gastrointestinal pathogens and helping digestion. Water chestnut has the functions of clearing away heat and cooling blood, promoting diuresis, relaxing bowels, detoxicating and resolving phlegm; Bamboo cane has the functions of clearing away heat and purging fire, moistening dryness and detoxifying, and when combined with cogongrass rhizome, it has the functions of cooling blood, stopping bleeding, clearing heat and diuresis, clearing liver and regulating stomach, moistening lung and promoting fluid production. If it is used to treat measles in children, it should be taken in batches during the harvest period.
Materials: carrot, water chestnut, bamboo cane150 ~ 250g, cogongrass rhizome15 ~ 30g.
Cooking: Wash, peel and cut carrots; Water chestnut is washed without peeling; Clean the bamboo pole, cut it into sections and cut off the edges; Wash the roots. Put them in a clay pot, add 1500ml water (about 6 bowls of water) and cook for about1.5h. ..
Sheng Di Dongpo Zhugan Decoction
According to the theory that the five zang-organs correspond to heaven and man, each of the four seasons has its own key points of health preservation, such as nourishing liver in spring, nourishing heart in summer, nourishing lung in autumn and tonifying kidney in winter. Shengdi Yonggun Zhugan Decoction, a traditional Chinese medicine, evolved from Wanshou Dihuang Pill in Imperial Medical Hospital. It has a slightly sweet smell of traditional Chinese medicine, but it is also moist and delicious. For example, according to ancient medical books, it has the functions of "harmonizing colors, benefiting blood vessels, regulating hundred knots, strengthening black hair and teeth, expelling wind and dispersing qi, and making diseases worse". The fresh Chrysanthemum Asparagus in the soup has the effects of clearing away heat, cooling blood, clearing liver and improving eyesight. It is combined with tangerine peel for regulating qi and strengthening stomach, pig liver for nourishing blood and softening liver, and pig lean meat for nourishing yin and moistening dryness to form soup, which has the functions of nourishing liver blood, soothing liver, regulating qi and clearing liver heat.
Materials: 20g of Radix Rehmanniae, asparagus 15g, fresh chrysanthemum 10, dried orange14, pork liver and lean pork 150g, and 3 slices of ginger.
Cooking: soak Radix Rehmanniae, Radix Asparagi, fresh Flos Chrysanthemi and Pericarpium Citri Tangerinae, wash, peel and remove pulp; Wash pig liver and lean pork, cut into thin slices, and marinate with 65,438+0 tbsp soy sauce, wet horseshoe powder (or raw powder), raw oil and a little pepper for 65,438+00 minutes. First, put the medicinal materials, dried tangerine peel and ginger into an iron pot, add 1250 ml of clear water (about 5 bowls), cook for 30min on high fire, add pork liver, lean meat and chrysanthemum petals, roll until cooked, and add proper amount of salt and oil.
Fresh Smilax glabra pork moon soup
These days, the spring rain is falling, wet and foggy. In this weather, the soup at home should be cooked with fresh Smilax glabra and pork on the moon. Its smell is fresh and moist, and it has the functions of eliminating dampness, benefiting bones and muscles, strengthening spleen and benefiting stomach, and it is not dry and cold, and is suitable for men, women and children.
Guangdong people like to drink fresh soup such as fresh Smilax glabra and soft-shelled turtle on rainy days to get rid of dampness and keep healthy. It is flat in nature, sweet and light in taste, and enters the spleen and stomach meridians, which is beneficial to the role of water in infiltrating dampness, strengthening the spleen and harmonizing the middle energizer. For example, "Compendium of Materia Medica" says "stop draining". Compendium of Materia Medica says that it can "strengthen the spleen and stomach, strengthen bones and muscles, remove rheumatism, benefit joints and stop diarrhea". Herbal Rejuvenation says that it can "dispel damp heat and benefit bones and muscles".
Ingredients: fresh Rhizoma Smilacis Glabrae (available in vegetable market) 200g, moon pork 500g, ginger 1~2 tablets.
Cooking: fresh Smilax glabra is washed and sliced; Wash the pig's meat and cut the whole piece without a knife. Then put it in a clay pot filled with ginger, add 3000 ml of clean water (about 12 bowl of water), cook it with strong fire for about 2 and a half hours, and add proper amount of salt and oil.
Yellow clam rolled with pickled cabbage
Meretrix meretrix is an aquatic mollusk, which mostly lives in the mud bottom of freshwater lakes and rivers or in the ocean. Cold in nature, sweet and salty in taste, and has diuretic, heat-clearing and detoxification effects. Meretrix meretrix contains high iron content and tastes better than yellow clam. It is characterized by yellow and thin shell and thick meat, and is called Huangsha clam in Guangzhou. Some people think it is wet and cold food, and Chinese medicine thinks it is dampness. For example, Tang Materia Medica says that it can "treat seasonal qi, stimulate appetite" and "eliminate dampness"; "Rihuazi Materia Medica" holds that it can "clear away heat and improve eyesight, induce diuresis and reduce fire, eliminate dampness and beriberi, relieve alcoholism and improve eyesight". At present, it is the time for the yellow sand clam to go on the market. Yellow clam with pickled cabbage can be described as a festive food, which can double your appetite. It is really a delicious soup today.
Ingredients: 250g of pickled cabbage (produced in Chaoshan), 500g of yellow clam, 2 onions and 3 slices of ginger.
Cooking: wash salted sauerkraut and squeeze out the water; Soak clams in clear water for 3 hours, and washing; Cut the onion into pieces. Take an oil pan, add ginger slices, add clams, stir-fry for a while, add water 1500 ml (about 6 bowls of water) and pickled sauerkraut, boil over medium heat, and roll until clams are exposed. After tasting, add salt, cooking oil and onion.
Stewed Codonopsis equisetifolia flower gum
According to relevant research, people with symptoms of "spring sleep" often have symptoms such as insomnia, dreaminess, fever due to five annoyances, red tongue and insufficient body fluid, which is regarded as "yin deficiency" by Chinese medicine. Therefore, the health-care soup that produces spring sleepiness should mainly nourish yin and clear heat, consolidate the foundation and strengthen the body resistance. The flower-stewed glue of equisetum pilosula has this effect, and tonic stew is very effective for the body when it is cloudy and cold in spring. Huajiao has the effect of nourishing yin, kidney and liver; Codonopsis pilosula, a traditional Chinese medicine, has the effects of tonifying the middle energizer, benefiting qi and regulating the spleen and stomach. The compatible water chestnut (also known as "water chestnut") has the functions of clearing away heat and promoting fluid production, cooling blood and detoxifying, promoting digestion and relieving bloating, which makes the spring stew different from the thick soup and sweet soup in winter.
Ingredients: horseshoe 10, codonopsis pilosula 20g, donkey-hide gelatin 400g, lean pork 150g, ham 20g and ginger 3 slices.
Cooking: Wash horseshoes, peel and trim; Wash codonopsis pilosula; Soak the flower gum, wash it, slice it, put it in a wok, add a proper amount of water, a tablespoon of oil and wine, cook a ginger and an onion for 5 minutes, and then take it out; Wash lean pork and cut it into thick slices. Then put it in a stew pot with ginger and ham, add 1500 ml of cold boiled water (about 6 bowls of water), cover and stew for about 3 hours, and add appropriate amount of salt and cooking oil.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Fish head is Guangdong people's favorite food, especially bighead (that is, the head of a big fish). The fleshy bighead carp accounts for almost one third of its body length. When it is used with nourishing herbs, it is regarded as nourishing soup. Cantonese people believe in "supplementing shapes with shapes", and eating fish heads can replenish the brain. It also makes sense in modern medicine, because fish heads are rich in phospholipids, which have the components of cleaning and softening blood vessels, reducing blood fat and delaying aging. Stewed head of bighead carp with Ligusticum Chuanxiong and Angelica dahurica can promote qi circulation and dispel wind, which can dispel head wind in spring and is also a good soup in spring.
Ingredients: Chuanxiong, Angelica dahurica (available in Chinese medicine shops) 4g each, bighead carp 1 piece (about1000g), and ginger 3 pieces.
Cooking: Wash the medicinal materials, soak them slightly, wash the fish head and remove the gills, fry them thoroughly in the oil pan, and pour a little Shaoxing wine. Then put it in a stew with ginger, add 1250 ml of cold boiled water (about 5 bowls of water), cover and stew for about 2 hours, add proper amount of salt and oil, or sprinkle a little pepper. This amount can be drunk by 3-4 people.
White pepper pork tripe soup
When the cold spring rain, the warm spring rain stops. Today, the temperature has warmed up again. This kind of weather can easily upset people's stomachs, especially those who already have stomach problems. Boiled pork belly with white pepper is a kind of soup that Cantonese people drink in this weather. It is thought that it can help to treat gastric and duodenal ulcers caused by stomach cold, heart cold pain, spitting and deficiency cold. White pepper is warm and pungent, warming the middle and dispelling cold, invigorating spleen and appetizing. Compendium of Materia Medica holds that it "warms the stomach, dispels cold and dampness, causes stomach upset, flatulence and cold accumulation, and is toxic". The pig's belly is the pig's stomach, which can be described as "filling the shape with shape" and strengthening the spleen and stomach.
Ingredients: white pepper 15g, pork tripe 1, 3 slices of ginger.
Cooking: white pepper is slightly broken; Pork belly (or clean as the seller says) is turned over and washed, and then repeatedly rubbed with raw flour. Then put the pepper into the pig's belly and tie the head and tail tightly with thread. Put it in a clay pot with ginger, add 3000 ml of clear water (about 12 bowl of water), boil it with strong fire and simmer for about 3 hours, and add appropriate amount of salt and oil.
White soup of dried shrimps with straw mushroom and yellow bud.
The straw mushroom shrimp cooked with yellow buds is delicious and attractive, and it is a good soup for home in spring. Volvariella volvacea originated in China and Shaoguan, so it is called "China Mushroom" internationally. Its fresh and delicate flavor, modern research also found that its nutritional components are the same as woody edible fungi, but its crude protein content exceeds that of mushrooms. It can also enhance the vitality of liver and kidney and reduce blood pressure and cholesterol. In addition, it can be cultivated throughout the country, so it is one of the edible fungi that people eat the most. Yellow bud white is the image name of Guangzhou people for northern Chinese cabbage, which is characterized by "sweetness" and "drenching" with pungent shrimp, soup and vegetables to stimulate appetite and stir up flavor.
Ingredients: straw mushroom 200g, sea shrimp 6, yellow bud white 500g, pork100g, ginger 3 slices.
Cooking: remove stalks and impurities from straw mushrooms, wash them, cut the "+"at the base, blanch them in boiling water and take them out; Soak dried shrimps for 1 hour and wash; Wash the yellow buds and cut into sections; Wash and slice pork. Remove oil from a wok, add ginger slices, put down straw mushrooms and yellow buds, stir-fry until half cooked, add water 1000 ml (about 4 bowls of water), bring to a boil, add dried shrimps and pork, and add proper amount of cooking oil and a little raw oil until cooked. This quantity can be used by 3~4 people.