Choose 1/3- 1/2 Siraitia grosvenorii, 50g dried cabbage, and lean pork 100g each time. Wash Siraitia grosvenorii and dried cabbage with clear water, clean lean meat and cut into coarse pieces. Put the three materials into the soup pot and simmer the soup with strong fire to make the cabbage dry and soft. This soup can nourish yin, clear lung, moisten dryness and resolve phlegm.
◆ Stewed old duck soup with Shashen Yuzhu
This soup uses 50 grams of Radix Adenophorae, 30 grams of Polygonatum odoratum, and old duck (half big and one small). First, remove the hair and internal organs of the old duck and cut it into coarse pieces; Wash Radix Adenophorae and Rhizoma Polygonati Odorati. Simmer over medium heat for an hour and a half, then season. This soup can nourish yin, moisten lung, nourish stomach and produce fluid.
◆ Stewed papaya with rock sugar
Choose ripe papaya (a small one and a half large one), peel and cut into pieces, put it in a stew pot, add appropriate amount of rock sugar, and stew for 1 hour. This product has the effects of nourishing yin, moistening skin and caring skin.
◆ Build Tang Fei.
30g of dried sword flower (250g of fresh sword flower) and 300g of fresh pig lung. Firstly, the pig lungs are washed with clean water, and then cut into thick slices; Wash the sword flower with water. Then put it in a clay pot, add a proper amount of water, cook it for an hour with strong fire, and then use slow fire to season. This soup has the effects of moistening lung, clearing away heat, tonifying lung and relieving cough.
◆ Stewed Sydney Soup with South Almond
Take south almond 12g, one Sydney and 30g sugar. First soak the almonds in water and peel them, then cut Sydney into four pieces. Put almonds, Sydney and sugar together in a saucepan, add 200ml of clear water, stew for 1 hour, and then have soup to eat Sydney. This soup has the functions of clearing away heat, promoting fluid production, resolving phlegm, relieving cough and moistening lung.
◆ Rock sugar tremella soup
First, wash the tremella to remove impurities and soak it in cold boiled water 1 hour. Then put the prepared tremella into a stew, add appropriate amount of rock sugar and cold water, and steam for 2 hours. This soup has the effects of nourishing yin, moistening lung, promoting fluid production and relieving cough.
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Beauty and wrinkle removal —— Several recipes for crucian carp
Crucian carp contains comprehensive and high-quality protein, which can strengthen the elastic fiber components of the skin. Especially for the early wrinkles caused by mental factors such as stress and lack of sleep, it has a peculiar relieving effect.
A, crucian carp casserole:
Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.
Production method:
(1) Slice the magnolia into diamonds, box the tofu, divide it into seven parts, and divide the fresh mushrooms into two parts. Wash it and put it in a casserole for later use.
(2) Slice ginger, garlic, onion and soaked red pepper, and cut them into the shape of "horse ears".
(3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.
(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.
Second, douban crucian carp
The characteristic color is red and bright, the meat is tender, the taste is fresh and thick, and it is slightly sweet and sour.
Raw materials: 2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g minced garlic, 50g chopped green onion, 20g Jiang Mo10g, soy sauce, sugar, vinegar, 25g Shaoxing wine, 5g wet starch15g, 2g refined salt, and fermented glutinous rice.
manufacturing process
1. Wash the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), wipe with Shao wine and fine salt and marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, stir-fry Danxian watercress powder, ginger and garlic until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
Three, egg milk crucian carp soup
Soup: Carassius auratus 1 strip, 5 pepper grains, 20g of egg milk, 0g of ginger10g of onion10g, proper amount of salt and proper amount of chicken essence.
manufacturing process
(1) crucian carp after laparotomy, wash for later use.
② Put the crucian carp into 30% hot oil to remove the fishy smell of crucian carp.
③ Add proper amount of water and seasoning, and simmer for 40 minutes.
(4) Adding a little egg milk when cooking can make the soup white and thick and taste better.
Egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk.
Four. Preserved crucian carp with onion flavor
[Raw material] 1 crucian carp (about 400g).
[Seasoning] Rice wine and soy sauce 5g each, salt 0.5g, sugar 7g, pepper 0. 1g, monosodium glutamate 1g. 1 fennel, 1g sesame oil ginger juice, 10g onion, 25g soup, 500g essential oil (actual dosage is 25g).
[Operating procedure]
1. Wash crucian carp, cut off the head and tail, batch into two sections, cut into 5cm square pieces, and marinate with salt, ginger juice and wine. Cut the onion into long sections.
Heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again).
3. Leave the bottom oil in the pot, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice and drop the sesame oil, and serve.
[Feature Comment] Onions are delicious and fragrant. Baked crucian carp soaked in onion in juice has better taste and texture than the whole grilled crucian carp.
[Tips] You need to fry again, and the onions should be fried.
Five, crucian carp black bean soup
Ingredients: crucian carp 1, black beans 22, plum beans 22, peanuts 22, dried tangerine peel 1.
Crucian carp-regulating stomach, tonifying deficiency, eliminating dampness and benefiting water.
Black bean-contains protein, fat, sugar, vitamin B 1, nicotinic acid, etc. , can nourish blood and tonify deficiency, nourish and recuperate.
Eyebrow beans contain protein, which can nourish and relieve fever, induce diuresis and reduce swelling.
Peanut is rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus and iron. Can be used for treating malnutrition, spleen deficiency and weak stomach, and beauty beauty.
Pericarp-can regulate medicinal properties, ventilate and strengthen the stomach, eliminate phlegm and regulate qi, relieve cough, and also dispel cold and dissipate stagnation.
Exercise:
1. Wash black beans, plum beans and peanuts, soak them overnight in advance and drain them for later use.
2, crucian carp to dirty and scale wash. Soak the peel and remove the pulp. Put it aside.
3. Pour a proper amount of water into the pot, roll the water into the crucian carp and other materials, and simmer for 3 hours.
Tip: If you can, you'd better not add salt, because salt will accumulate water.
Six, papaya lotus seed pot crucian carp
This soup smells sweet, and has the effects of clearing heart, moistening lung, strengthening spleen and benefiting stomach. It is a refreshing soup in dry season in autumn and winter, and it is also suitable for nourishing after common diseases are cured.
Materials: papaya 500-600g (about 1), lotus seed 20g, plum bean 20g, crucian carp 1-2 (about 500-600g).
Papaya is flat and sweet, and has the functions of clearing heart, moistening lung, strengthening stomach and strengthening spleen. Generally, as a soup for female lactation, immature papaya is used. Now it is used to make soup for moistening lung and strengthening stomach, using mature papaya. Mature papaya is a kind of fruit with good color, fragrance and taste, and is known as "the king of fruits in Lingnan". Whether it is used for fruit or soup, it is considered as a good product to moisten the heart and lungs among the people. Lotus seeds are flat, sweet and astringent, enter the heart, spleen and kidney meridians, and have the functions of nourishing the heart and kidney, strengthening the spleen and astringing the intestines. "Compendium of Materia Medica" records that it can "care for the heart and kidney, thicken the stomach and intestines, strengthen the bones and muscles, make up the deficiency and benefit the eyes and ears"; Plum beans are flat in nature and sweet in taste. They enter the spleen and kidney meridians and have the functions of regulating middle energizer, strengthening spleen and benefiting stomach. Meng Ao, a famous doctor in the Tang Dynasty, thought it could "replenish the five internal organs, adjust the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine, and has the function of invigorating spleen and tonifying deficiency. According to "Rihuazi Materia Medica", it can "warm the middle warmer to reduce qi and make up for deficiency". When all the materials are used together, it will be moist and beneficial to the lungs, spleen and stomach.
Cooking:
Firstly, the crucian carp is washed and slaughtered, the intestines are removed, and the crucian carp is fried with slow fire until it is slightly yellow; Wash lotus seeds and plum beans together and soak them in water for a while; Wash papaya, peel it, cut it into pieces, then put it into a clay pot, add 2500ml of water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be used 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can all be mixed with soy sauce for dinner.
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Lung nourishing recipe:
★ Lily tremella porridge: fresh lily 50g, tremella 10g, rice 10g. Wash and chop the lily, wash and chop the tremella with warm water, and cook it with rice into porridge. Lily, sweet and slightly cold, has the effects of nourishing yin, moistening lung, clearing heart and calming nerves; Tremella, sweet and flat, has the effects of nourishing yin and moistening lung, nourishing stomach and promoting fluid production; Rice tonifies qi and spleen. The three kinds of porridge cooked together have the functions of moistening lung and nourishing yin, strengthening spleen and promoting fluid production.
★ Yinbai Qiuli Soup: Tremella 10g, Lily 10g, Qiuli 1g, and appropriate amount of rock sugar. Wash the autumn pear, remove the core, cut it into small pieces, add tremella, lily and crystal sugar, steam it in a bowl for 1 hour, eat pear and drink soup, which has the effects of nourishing yin, moistening dryness, relieving cough and resolving phlegm, and is suitable for people with dry cough and less phlegm.
★ Shashen Tremella Soup: Tremella 10g, Lily 5g, Radix Glehniae 5g, and proper amount of rock sugar, which has the effects of nourishing yin, moistening lung, relieving cough and resolving phlegm. How to take it: decoct the medicine twice, combine the liquid medicines, and add a little crystal sugar before taking it, and take it in the morning, at noon and at night.
★ longan tremella decoction: tremella 10g, longan pulp 10g, 5 jujubes and a little rock sugar, which has the effects of nourishing yin and nourishing blood, benefiting qi and calming the nerves. Management methods. Wash and chop tremella with warm water, wash and chop longan meat and jujube, add a little rock sugar and steam in a bowl 1 hour.
Note: If you have a cold cough or damp-heat phlegm, don't use it.
Recipe 1: Nanxing Pork Lung Soup
Raw materials: There are two kinds of almonds: sweet almond (south apricot) and bitter almond (north apricot). Nanxing is a kind of almond, which is sweet, flat and non-toxic. It contains amygdalin, fatty oil, sugar, protein, resin, lentinan and almond oil. It is a nutritious and soothing substance for moistening lung and relieving cough. Because it is rich in fatty oil (about 50% or more), it has better moisturizing effect.
Pig lungs are sweet and flat, which can cure lung deficiency, cough and hemoptysis, and have the effect of tonifying the lungs.
Practice: Wash pig lungs repeatedly with clear water. Cut the pig lung into pieces, squeeze it by hand, and wash away the foam in the pig lung trachea. Choose 15 to 20g of south apricot (be careful to choose south apricot instead of north apricot), put it in a clay pot and add water to cook it, and season it.
Function: It can be used for cough caused by dry weather in autumn and winter. In autumn and winter, lung qi stagnation, dry cough without phlegm, dry stool and dry throat have certain curative effects.
Recipe 2: Shashen Yuzhu Old Duck Soup
Raw materials: Radix Adenophorae, commonly referred to as Radix Adenophorae, is sweet and slightly cold, and enters the lung and stomach meridians. Contains alkaloids, starch, Eupatorium adenophorum, etc. It can nourish yin, clear lung, nourish stomach, promote fluid production, dispel deficiency-heat and treat dry cough.
Polygonatum odoratum is sweet in taste, slightly cold in nature, and enters the lung and stomach meridians. Polygonatum odoratum is moist liquid, containing cucurbitacin, cucurbitacin, kaempferol glycoside, quercitrin, vitamin A, starch and mucus. It can nourish yin and moisten dryness, moisten intestines and relieve constipation.
Old duck, sweet, warm and non-toxic, enters the spleen, stomach, lung and kidney meridians. The function of nourishing yin and enriching blood.
Practice: Choose an old duck (note that you must choose an old duck), remove hair and dirt, and wash it. Then choose Adenophora adenophora and Polygonatum odoratum, each 30 to 50 grams, put them together in a casserole, simmer 1 hour or more, and season.
Function: can treat lung dryness, dry cough, etc. It is also effective for constipation caused by physical weakness, body fluid deficiency and intestinal dryness after illness. This is also a very nourishing recipe.
Recipe 3: Stewed lean meat with lotus seeds and lilies
Raw materials: lily, sweet and slightly bitter, flat. Into the heart and lungs. Contains alkaloids such as colchicine, starch, protein, fat, vitamins, etc. It has the effects of moistening lung, relieving cough, nourishing yin, clearing away heat, clearing away heart fire, calming nerves, benefiting qi and regulating qi.
Lotus seeds, according to the "Materia Medica" records, have the function of "tonifying the middle energizer, nourishing the heart and benefiting qi". Compendium of Materia Medica also holds that lotus seeds have the functions of "nourishing the heart and kidney, thickening the stomach and intestines, consolidating essence and qi, forcing confinement, tonifying deficiency, benefiting the eyes and ears, and dispelling cold and dampness".
Lean pork, Chinese medicine believes that the main parts of pigs are beneficial. Lean pork is rich in animal protein. If it is eaten with lily and lotus seeds, the effect will be better.
Practice: Choose about half a catty of lean pork, then add 30g of lotus seed, 30g of lily and appropriate amount of water, stew in water and season. (Special note: Boiling means putting a lid on a container such as a bowl for holding food and steaming it in a steamer. )
Function: Stewed lean meat with lotus seeds and lilies is actually a nutritional collocation. Besides moistening dryness and nourishing lung, it can also treat neurasthenia, palpitation and insomnia. It can also be used as a tonic for the weak after illness. In short, it is a good dish that can be eaten often.
In addition, you can also choose 60 ~100g of lotus seeds and lilies, add appropriate amount of sugar and water, and cook them in sugar water, which not only tastes sweet and delicious, but also has high nutritional value, and also has the above effects.
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How to make soup more nutritious
Several problems that should be paid attention to in soup making
The first is to understand the medicinal properties.
For example, in order to strengthen the stomach and promote digestion, nutmeg, Amomum villosum, geranium and angelica were added to the chicken soup. In order to tonify kidney and strengthen yang, sweet potato meat, Cortex Moutan, Rhizoma Alismatis, Rhizoma Dioscoreae, Radix Rehmanniae Preparata and Poria are added. For nourishing yin for women, Fructus Jujubae, Radix Astragali, Radix Angelicae Sinensis and Fructus Lycii are added.
The second is to understand the nature of meat.
Generally, soup is mainly made of meat. For example, black-bone chicken, yellow chicken, fish, ribs, keel, trotters, mutton, bovine bone marrow, oxtail, dog neck, sheep spine and so on. There are different kinds of meat, some are raw, some are sour, some are hot and some are warm. The treatment methods before entering the pot are different, the degree of heat after entering the pot is different, and the shortest time required is different.
The third is to understand accessories.
Lady Enforcers, dried Lentinus edodes, dried seaweed, peanuts, medlar, American ginseng, ginseng, tremella, auricularia, jujube, star anise, cinnamon, fennel, nutmeg, Amomum tsaoko, dried tangerine peel, dried squid, perilla leaf, etc. They can all be used to make soup. They are very delicate and will be cooked sooner or later.
The fourth is to understand the side dishes.
When cooking soup, it is rare to only eat soup to solve a meal, and other dishes are also eaten, but some will interfere with each other and affect the soup. For example, if you eat mutton soup, don't eat leeks together; Eat pig's foot soup instead of preserved eggs and crabs.
The fifth is to know how to fill the pot.
Generally, the ratio of water to soup is about 1: 3- 1: 4. At the same time, add salt and baking soda (only for acidic soup). Bring the fire to a boil to remove foam and simmer until the soup is about half to three quarters.
The sixth is to understand the bowl.
Depending on the nature of soup, some soups should be served with meat, some soups should be served with ingredients, some soups should be served with ingredients, and some soups should be discarded. If it meets the requirements, it will play its greatest role, otherwise it will affect the acceptance effect.
How to make soup more nutritious
People in China like soup. At the family dinner table, soup has become a good product to communicate family feelings. From the production and use, there are two ways to make soup. One way is to cook the soup first and use it to make soup dishes. The other is to cook soup directly in a container and eat it with soup and vegetables. The former can be divided into white soup and clear soup, which can be used as raw materials for the latter.
Below, taking chicken, pork elbow, pork tenderloin and other most common raw materials as examples, the main points of making clear soup are introduced.
If you want to cook chicken soup, you should first gut the chicken, remove the breast and leg meat, and use the remaining skeleton to cook soup. The same is true of trotter soup. First, wash the pig's elbow and cut it open to expose the bone. Generally, when making soup, you should use clean chicken and other complete raw materials, and at most simply cut a few knives to facilitate cooking. After preparing the raw materials, you need to add water and boil it over high fire. This step seems simple, but if you ask how much water to add, you may get various answers. However, this is the key to making soup. It is found that the ratio of raw materials to water is 1? 1、 1? 1.5、 1? 2、 1? Pots with different proportions
The color, aroma and taste of soup are quite different, and the result is 1? 1.5 is the best. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.
In addition, you should also pay attention to the following questions when cooking soup:
(1) Raw materials should be fresh, and animal raw materials are the best. Meat or bones such as pigs, chickens, cows and sheep can be selected.
(2) The raw materials should be put into the pot with cold water, and no water should be added in the middle, which will help to dissolve nutrients and ensure the quality of the soup.
(3) salt should be added in the later stage to facilitate the dissolution of nutrients in raw materials.