Effect of Shenmai Bone Soup: Its main function is to clear away heat and moisten lung, and at the same time, it can relieve summer heat and quench thirst. Ingredients: 20g Ginseng, 6g Ophiopogon japonicus, 6g Schisandra chinensis, a little pig bone and a little onion ginger. Practice: 1. Wash the pork, put it in a pot and bring it to a boil, skim off the floating foam, add onion and ginger and a little salt. 2. Add other materials to boil and continue to boil 1 hour. Effect of Qingbuliang Decoction: It has a good effect of invigorating spleen and benefiting qi, and at the same time, the materials for clearing heat and moistening lung are: yam, lotus seed, lily, adenophora adenophora, longan pulp, gordon euryales, jujube and Polygonatum odoratum, each 15g. Practice: 1, put 600 ml of water in the pot and add other materials except longan meat. 2. After the medium fire boils, simmer for 30 minutes. After adding longan meat, continue cooking for 5 minutes. Add rock sugar and stir well. The lean broth of old cucumber consists of 1 500g (2kg and a half) old cucumber, 400g (8 8liang) lean meat,100g (2liang) red beans, 4 candied dates and1small piece of dried tangerine peel. Practice * Buy skin-colored old cucumbers in Huang Chengcheng, wash and trim them, and cut them into large pieces. * Wash raw lean meat; Red beans should also be washed. * Soak tangerine peel, wash and scrape it off. * Boil a proper amount of water, add old cucumber, lean meat, red beans, candied dates and dried tangerine peel, and cook for 2 hours until the soup tastes delicious. Efficacy This soup is suitable for drinking in hot weather, which can clear away heat and relieve summer heat, quench thirst and induce diuresis. Lady Enforcers pork soup uses Lady Enforcers 50g (1 2), pig 400g (8/2), vermicelli sausage 150g (3/2), 4 candied dates and 2 tablespoons of apricots. Practice * Cut off the fat oil on the vermicelli, put 1 piece of meat into the vermicelli, destroy it at the other end of the vermicelli, and wash the water out of the cold river. * Boil pork in boiling water for 5 minutes, then take it out and wash it. * Lady Enforcers soaked in water, washed and dried, cut short. * Boil a proper amount of water, put down all the materials, boil with strong fire, then simmer for 3 hours and season with salt. Efficacy: this soup cools the lungs, reduces phlegm and reduces fire, and clears away heat. If the summer heat hurts the body fluid and makes you thirsty, you can choose: 1, melon sweet water with fresh and old melon (with skin) each 1 kg, raw melon 3 Liang, and appropriate amount of yellow sugar. Wash the old wax gourd first and cut it into large pieces. Soak the washed raw semen in a casserole for one hour, and then add yellow sugar to drink. The old wax gourd in the soup is sweet and slightly cold, which has the functions of clearing away heat and relieving summer heat, promoting fluid production and quenching thirst. It is kind-hearted, but light and diuresis, and yellow sugar clears away heat and produces fluid. Together, it can relieve summer heat, dispel summer heat and eliminate dampness. 2. Lotus leaf winter melon old duck soup uses a fresh lotus leaf, a catty of fresh old winter melon to a catty and a half, and half a catty of old duck male meat. Wash the above three kinds of food, put them in a clay pot, add water to make soup, add salt to taste, and eat melon and duck with soup. Fresh lotus leaf soup can clear away heat and relieve summer heat, diuretic, and wax gourd can clear away heat and relieve summer heat. Husband duck can nourish yin and blood, benefit stomach and produce fluid. The combination of the three can not only clear away heat and relieve summer heat, dispel dampness, but also benefit the stomach and produce fluid. 3, gypsum tofu dried vegetable soup plus gypsum 2, fresh tofu half a catty, dried cabbage three or two. First break the gypsum slightly, then wash the dried cabbage with water and soak it for a while. Put the three kinds of food together in a casserole and add some water to make soup. Boil until the tofu block has a small hole like a peak nest. Season the soup with a little salt. Winter melon and bean soup 100 30 grams of winter melon and 30 grams of red beans. First, wash the adzuki beans, add water, cook until half cooked, add the wax gourd slices, and cook for about 1 hour. Drink 1 bowl of soup every night. It has the function of losing weight. Papaya juice clear soup Because papaya is rich in fiber, making a cup of fresh papaya juice with a juicer or adding some milk or honey can help the oil residue that is difficult to remove in the intestine. Acceptance rate of quiet answer: 31.5% 2008-10-0319: 08 The acceptance rate of the ferryman who reported the West Lake beef soup:18.1%2008-1. In this deep winter season, it will be a warm and romantic feeling for a family to get together to eat instant-boiled mutton and chat ... Mutton is one of the main meats that people like to eat, and it is also a nourishing and cold-proof food in cold winter. ■ Mutton is a good food for winter tonic. Traditional Chinese medicine believes that mutton can replenish qi and yin, warm the middle energizer and tonify deficiency, and stimulate appetite. People can eat more mutton and drink some sheep scorpion soup in time to get rid of moisture and avoid catching a cold. Modern nutrition also believes that mutton is rich in high-quality protein vitamins and minerals. In fact, if you really want to eat delicious food, you should choose different parts of mutton and eat it in different ways. ■ Both instant-boiled mutton and stewed mutton are seated accordingly. The sheep's head is few, the tail is fat and tender, the neck is rich in connective tissue, the tendons and breast are rich in tendons, the ribs are tender and fat, the front legs are crisp and suitable for roasting, and the rear legs are tender. Different cooking methods are used in different parts, and buying mutton should also have a purpose. When cooking methods such as sliding, frying, frying and rinsing are used, because the heating time is short and the finished dishes are fresh and tender, the hind legs and hind legs should be selected to take advantage of their freshness and easy cooking. Such as: onion mutton, tenderloin, instant-boiled mutton, etc. When roasting, stewing, sauce, marinating and other methods are used, the dishes are required to be mellow and soft because of the long heating time. Tendon, ribs, breast, sheep's head and sheep's tail can all be selected. Such as: sauce mutton, stewed mutton, white water sheep head. The neck is not easy to form because of many connective tissues, and it is suitable for stuffing and meatballs. Such as braised meatballs, radish meatballs, etc. ■ Eating mutton is also taboo. Eating mutton is easy to get angry, so you need to match some vegetables such as radish and melon. Eat less if you have a fever, toothache, toothache and cough. In addition, mutton should not be burnt or burnt, otherwise it will not only be tender, but also produce carcinogens. You can't blindly pursue tenderness in instant-boiled mutton. You must wait until the meat is completely discolored before eating. Otherwise it will lead to diarrhea and so on. In the winter when the north wind is raging, keeping warm has become a major event in life. Besides wearing thick clothes, people often forget to eat some food to warm themselves. In the north, there is one thing that you can never get tired of, especially in winter, and that is mutton. Mutton is sweet but not greasy, warm but not dry, it can warm the middle warmer, dispel cold, warm qi and blood, stimulate appetite and strengthen the spleen, so eating mutton in winter can not only keep out the cold, but also nourish the body, killing two birds with one stone! There are many ways to make mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. According to modern classification, there are mainly steaming, boiling, frying, frying, smoking, stewing, simmering, rinsing, mixing and frying, and there are three main ways to eat. There are many theories about the origin of Beijing instant-boiled mutton, among which the one that originated from Kublai Khan's army in Yuan Shizu is more credible. At that time, people mainly ate mutton, and the main way was to cook the whole piece of mutton in a big pot. On one occasion, due to the emergency, the soldiers used their quick wits to cut the slightly frozen mutton into pieces, rinse it in boiling water, and take it out and dip it in. Originally intended to fill the stomach, it turned into delicious food, so this practice stayed and became popular in Beijing. Instant-boiled mutton, also known as "mutton hot pot", has the characteristics that the bottom of the pot is not light for a long time and the mutton is not old for a long time. Instant-boiled mutton is a traditional flavor in Beijing with a long history, which is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. The raw material of delicious instant-boiled mutton is sheep from Inner Mongolia. Only the meat of five parts, such as the upper brain, the small fork and the cucumber strips, was removed, frozen and compacted, and sliced into plates. The bottom of the pot is a refined small copper pot, and the seasoning should be sesame sauce, chives, tofu brain and so on. Make the mutton hotpot taste more delicious. If you eat it at home, it is served with some cold dishes, such as beef sauce, donkey meat sauce, elbow sauce, lamb tripe sauce, tendon sauce, cold vermicelli sauce and frozen skin. These cold dishes have northern characteristics and beauty effects. Key points of health: Although mutton hot pot is delicious and nourishing, it is easy to get angry if you eat too much. It is best to put some peeled ginger in the hot pot, because the skin of ginger is cool, which has the functions of dispersing fire and clearing heat, relieving pain, expelling wind and removing dampness. Eating it with mutton can also remove the smell of mutton. Reminder: Pregnant women should be careful when eating mutton hot pot. Short-term heating can not kill the larvae that may contain Toxoplasma gondii in mutton, and it is not good for the fetus after pregnant women eat it. The cooking method of Cantonese mutton mainly adopts cooking techniques such as boiling, stewing, stewing, roasting and stewing, which combines the color, aroma, taste and freshness of Cantonese cuisine with the true taste of mutton and its nourishing and nutritious characteristics. Mutton stew is the most common and best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as angelica mutton soup, medlar mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig's trotters mutton soup and so on. It's all good food. Eating mutton with tofu can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. The soup made of mutton and radish can give full play to the cool characteristics of radish, and can eliminate stagnation, resolve phlegm and clear heat. Key points of health care: When using mutton to make soup, it is best to mix cool and sweet vegetables in the soup to cool and detoxify and remove fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, lotus root, bamboo shoots, Chinese cabbage and so on; Sweet vegetables include potatoes. Reminder: It is best not to add vinegar to mutton soup. Many people like to eat mutton seasoned with vinegar, which is refreshing, but it is actually unreasonable. Because mutton is hot, its function is to replenish qi and deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids. It is mild and suitable for cold food, but not for hot mutton. How to eat Muslim kebabs is a local snack in Xinjiang. The authentic way is to cut fresh mutton into thumb-sized slices, string them on iron bars, dip them in seasoning and bake them on the stove. Roasted mutton tastes good. It is better to choose fresh mutton than frozen mutton when roasting. This way, the loss of nutrients is less and it is easy to digest. Similar practices include roast whole sheep, fried barbecue and charcoal roast leg of lamb. Mutton bread in soup is a famous Muslim snack in Xi. There is a certain emphasis on how to eat mutton buns. First, break the bread into small pieces, the smaller the better. Put the steamed bread in a big bowl and take it to the kitchen. The cook cut the cooked mutton into pieces and put it on the steamed stuffed bun.