1. Tonifying recipe (1) Spiced beef raw material beef 2500g, salt 90g, sugar 24g, red soy sauce 60g, 2 slices of ginger, 3 onions, cooking wine, fennel, cinnamon and Redmi juice.
Made of whole lean meat at the elbow of cattle. First cut the muscle fiber straight with a knife, and then cut it into pieces of about 500 grams. Then rows of knife holes are poked with the root of the knife and poked all around. Take a little salt out of the plate, put the meat pieces on it and rub them repeatedly until the salt particles dissolve (commonly known as sweating), then put them in the tank for 3 ~ 4 days (one day in summer) and turn them over several times until the meat is red and hard. Add a proper amount of water to the pot, bring it to a boil (with more water), add the meat, turn it up and down a few times, take it out and scrub it clean; Put a pot mat on the bottom of the pot, put the beef pieces on the pot mat, add fennel, cinnamon, onion, ginger, cooking wine, white sugar, soy sauce and Redmi juice, cook over high fire until the beef turns red, then add white soup to drown the beef, add appropriate amount of salt, season, cover the pot, and cook over low fire for about 2 hours. When the beef can be poked open with chopsticks, take it out.
Efficacy nourishing kidney yin, enriching blood and benefiting qi.
(2) 30g of Astragalus membranaceus and 30g of Lycium barbarum were used as raw materials, and 1 squab was stewed in Qiqi.
Production: blanch pigeons in water, remove hair, viscera, wash them, put them into stew, add appropriate amount of water, and then add Astragalus and Lycium barbarum. Put pigeons and medicine cups into a pot and stew in water.
(3) Achyranthes bidentata raw materials: Achyranthes bidentata 10g, trotters tendon 10g, chicken 500g, ham 50g, mushroom 25g, pepper 5g, monosodium glutamate 5g, Shaoxing wine 30g, ginger 10g, onion 10g, salt 5g and clear soup.
The preparation method comprises the following steps: cleaning Achyranthes bidentata, soaking, and cutting into bevel pieces; Put the tendon in a steaming basin, add a proper amount of water, steam it in a cage for about 4 hours, take it out when it becomes soft, soak it in cold water for 2 hours, peel off the outer fascia and wash it; After washing the ham, shred it; Soak mushrooms in water and cut into shreds; After washing ginger and onion, cut into ginger and onion segments.
Cut the swollen tendon into knots and cut the chicken into 2 cm cubes. Put tendon and chicken in a steaming bowl, slice Achyranthes bidentata on the surface of chicken, mix shredded ham and shredded mushroom evenly, and scatter around; Put ginger slices and onion slices in a steaming bowl, add pepper, monosodium glutamate, Shaoxing wine, salt and clear soup, adjust the soup flavor, pour into the steaming bowl, steam in a cage for about 3 hours, take them out immediately after the tendons are cooked, pick out ginger slices and onion slices, and season.
Efficacy of expelling wind and removing dampness, nourishing liver and kidney, strengthening bones and muscles.
(4) Roasted lamb heart with rose is made of 1 lamb heart, 6g of saffron, 50g of fresh rose or15g of sugar-free rose sauce and a proper amount of salt.
Make sheep heart slices for use. Mash fresh roses to get juice, put them in a small casserole, add appropriate amount of water and boil them with saffron. After boiling, continue to cook with slow fire 15 minutes and concentrate into juice for later use. String sheep hearts into strings, dip them in rose and safflower juice, and bake them repeatedly on the fire until they are cooked.
The effect of nourishing the heart and relieving depression.
2. Soup tonic recipe (1) Millet longan porridge raw materials Xiaomi100g, longan meat15g, and japonica rice 50g.
Production will clean the millet, clean the japonica rice and remove impurities from the longan meat.
Put millet, stem rice and longan meat into a pot, add 800 ml of water, bring to a boil with high fire, and then simmer for 35 minutes.
Efficacy nourishes the heart and kidney and benefits the waist and knees.
(2) Barley soup (warm)
The raw materials are 1 grass fire, 200 grams of mutton, 500 grams of barley kernel and proper amount of salt.
Wash mutton; Wash barley kernels with boiling water for later use. Put barley kernels into a pot, add appropriate amount of water, boil them with strong fire first, and then cook them with slow fire.
Put mutton and tsaoko in a pot, add water to boil for 2 hours, then take it out, combine the soup with barley porridge and stew it with slow fire until it is cooked.
Cut the mutton into small pieces, put it into barley soup, add a little salt, and mix well to serve.
Efficacy: Warming middle warmer and lower qi, warming spleen and stomach, breaking cold and relieving abdominal distension.
(3) Chicken soup porridge raw material hen, 50 grams of japonica rice.
After the hen is slaughtered, remove the hair stumps and abdominal muscles, wash them, put them in a pot, add a proper amount of water, bring them to a boil with strong fire, and simmer for 45 minutes. Then, pick up the chicken, leave the chicken soup, and remove the oil to get chicken juice.
Wash the japonica rice, put it in a pot, add chicken juice, bring it to a boil with high fire, and then cook it with slow fire for 35 minutes.
Efficacy nourishes qi and blood, nourishes five internal organs.
(4) The raw materials of mutton porridge are mutton 100g, astragalus membranaceus 25g, red ginseng 5g (or codonopsis pilosula 50g), poria cocos 5g, jujube 7g and japonica rice 50g.
Before making, the mutton is degreased and finely cut, leaving half. Take the other half of mutton, mix it with Radix Astragali, Ginseng Radix Rubri, Poria, and Fructus Jujubae, add appropriate amount of water to boil, remove residue to get juice, and cook porridge with glutinous rice. When cooked, take the mutton and add people. When the meat is cooked, you can eat it with a little salt.
Efficacy of invigorating qi and blood, invigorating spleen and warming kidney.
(5) Sparrow chopped green onion porridge raw materials 3 ~ 4 sparrows.
Stir-fry sparrows, add 150g rice, add appropriate amount of water, and cook into porridge. Finally, add 20g chopped green onion, a little rice wine and seasoning with oil and salt, 1 day and eat twice.
The effect of warming kidney yang.
3. Beverage nourishing recipe (1) 200 grams of raw milk, 45 grams of raw walnut kernel, 80 grams of fried walnut kernel, 60 grams of japonica rice and 0/2 grams of sugar.
Production: Wash the japonica rice, soak it in clear water for 1 hour, take it out and drain it, mix it with raw walnut kernel, fried walnut kernel, milk and water, grind it and then filter it. Pour clean water into a pot and boil, add sugar, and after it is completely dissolved, filter to remove residue before boiling. Slowly pour the filtrate into the pot, stir well and boil.
Efficacy of tonifying kidney and strengthening yang, moistening intestines and relaxing bowels.
(2) 30-50g of raw materials for wine and 500g of white wine.
Production: Wash the navel, cut it into small pieces, wrap it with gauze, tie the mouth tightly, and soak it in a wine bottle 1 week.
The effect of warming kidney and strengthening yang.
It is forbidden to drink for those with yin deficiency and excessive fire.
Attachment: Eating jiaozi, Wonton and Tangyuan as the saying goes, "Winter Solstice Day jiaozi Summer Solstice Day Noodles". In winter solstice, the most common food custom in China is to eat jiaozi. The history of eating jiaozi can be traced back to the end of Han Dynasty. At that time, there was a "medical god" Zhang Zhongjing in Nanyang, Henan. He used to be an official in Changsha, and it was the twelfth lunar month when he retired. Zhang Zhongjing saw the poor people running around naked all day, facing the biting snow and ice, many people's ears were frozen and rotten, and his heart was very uncomfortable. On the solstice of winter, he set up a medical shed and a stove in Dongguan, Nanyang, and cooked a "cold-dispelling and charming ear soup" for the poor to drink to treat ear frostbite. This medicine soup is made of mutton, pepper and some herbs for dispelling cold and warming. After people finished drinking the soup, he fished out the remaining mutton and herbs, chopped them up, wrapped them in flour bags and called them "jiao er" (some wrote "jiao er" or "jiao er"), cooked them in a pot and distributed them to everyone. After eating soup and Joule, people feel whole body fever and ears fever, which cured and kept the frozen ears. Later, every winter solstice, people imitated Zhang Zhongjing to cook and drink Hu spicy soup, which became popular over time, and Joule also changed with time, with local names such as jiaozi, Flat Food, Water jiaozi and Water Snack. The custom of eating jiaozi on the solstice in winter has been passed down from generation to generation.
In some areas of southern China, the custom of winter solstice is to eat wonton and glutinous rice balls. Wonton is called "Wonton" in Sichuan and "Wonton" in Guangdong. It is called "wonton" because it looks like a poached egg after being cooked, which is the beginning of chaos. According to folklore, during the Spring and Autumn Period, Fu Cha, the king of Hao, indulged in singing and dancing, and one year held a banquet on the solstice of winter, which made him very unhappy. Stone rolled a thin skin with flour and water, wrapped a little minced meat, cooked it, picked it up immediately, added soup and handed it to Focha. Fuxi was full of praise for his food and asked what it was. Shi casually replied with "chaos". Since then, delicious wonton has gradually spread to the people. Although people occasionally eat wonton on weekdays, everyone should taste a bowl in winter, not only to commemorate the creation, but also to celebrate the influence of "the birth of the sun" on winter. Chu Mi of the Song Dynasty described the custom of Hangzhou's winter solstice in The Legend of Wulin at that time: "Within three days, all the shops went on strike, hung curtains and drank blogs, saying that' making festivals' was the first time to eat wonton, and there was also the saying that' winter wonton was matched every year'. Your family is curious, with more than ten colors, called Baiwei wonton. " It can be seen that in the Song Dynasty, Hangzhou people had the custom of eating wonton and offering sacrifices to their ancestors during the winter solstice. Fan Yin, a Shaoxing scholar in the late Qing Dynasty, said in "Yue Yan Diet" that wonton "is mixed with sesame sugar or cook the meat flour and eaten from winter to Sunday". It can be seen that there were sweet wonton in ancient Shaoxing.
Tangyuan, also known as jiaozi, Reunion jiaozi, meatballs, jiaozi and winter solstice jiaozi, is one of the important winter solstice foods widely circulated in the south. It is made of glutinous rice flour, and some are stuffed. There is a saying in ancient poetry that "every family gathers for rice reunion, just like the winter solstice in the Ming Dynasty". Because the garden is round and can compete for "Yangyuan", the main purpose of eating jiaozi in winter solstice is to celebrate "Yangyuan", but also to pray for reunion and celebration.
About the origin of eating jiaozi, there is a legend in southern Zhejiang: It is said that a woodcutter went up the mountain to cut wood a long time ago, and accidentally fell into a deep stream, so he couldn't escape, so he picked wild things like jiaozi, "Polygonatum and Ginger", to satisfy his hunger and avoid starvation. Ten years later, the woodcutter was as light as a swallow, but he flew home, but he couldn't speak or eat rice. His family made zongzi for him. When he saw it, he thought it was Polygonatum sibiricum and ginger, so he ate it. Later, he slowly recovered his nature; On the solstice of winter, I really talked to my family. Since then, it has been the custom to eat glutinous rice balls on the solstice in winter. Taiwan Province province in China also eats jiaozi on the solstice in winter, and it should be made red and white. According to the older generation, if you don't eat golden balls (red glutinous rice balls) and silver balls (white glutinous rice balls), you will be less than one year old.