If your body is too cold, you should choose some hot soup, such as ginseng.
Medicinal materials such as Cordyceps sinensis and ginseng are not suitable for soup making in summer. Even in autumn and winter, herbs for nourishing yin and strengthening yang are not suitable for young people and children.
In the choice of soup materials, those used for stewing must not be used for stewing, such as ginseng, velvet antler, bird's nest and so on.
Most northerners think that the soup should be seasoned, such as onion, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Guangdong people in making soup, these seasonings are unnecessary. If necessary, a piece of ginger is enough. Pay attention to the original flavor of the soup. As long as there is enough time, the delicious soup will naturally overflow.
"three pots and four stews"
Three pots: It usually takes three hours to make soup.
Four stews: It takes four to six hours to stew the soup.
Cooking soup is not very complicated, but it takes a long time to cook, and some are time-consuming. In fact, making soup is very simple, just mix the raw materials properly and simmer on the fire. Note: Don't overdo it, and the heat will be subject to the boiling degree of the soup. After the pot is boiled, simmer slowly, and control the temperature when you can open the soup.
Types of soup: generally divided into boiled soup, boiling soup, stewed soup, simmered soup, clear soup and so on.
Selection of utensils: traditional choice: it is appropriate to choose a casserole with delicate texture to make soup; Trendy recommendation: crock, iron pot, etc.
Special instructions: take out the meat that has survived the soup and mix it with Guangdong soy sauce, shredded onion, shredded ginger and shredded pepper. The entrance is delicious. Stewed partridge with apricot and Fritillaria.
Ingredients: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams of net weight), lean meat 100 grams, 3 grams of Yaozhu, 4 cups of clear water and 4 slices of ginger.
Practice: After the partridge and lean meat are splashed with ginger slices, they are put into the stew pot together with Yaozhu, Nanbei apricot and Chuanbei, covered with water, stewed for 20 minutes with strong fire, and then stewed for two hours with low fire.
Efficacy: almond moistens lung and expectoration, relieves cough and asthma, Fritillaria cirrhosa moistens lung and expectoration, clears away heat and relieves cough, partridge tonifies middle energizer and expectoration, and stimulates appetite and neutralizes middle energizer. This soup is a good food therapy for clearing away lung dryness, and can be used for chronic bronchitis, pertussis in children and other diseases.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Raw materials: 6 grams of Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Rhizoma Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water.
(Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not have a headache. )
Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, headache for men and women.
Stewed duck with cordyceps sinensis
Ingredients: Cordyceps sinensis 25g, 1 duck, 2 figs, dried tangerine peel? 0? 4 slices, 2 slices of ginger
Practice: Wash the Cordyceps sinensis, wash the duck, put it in boiling water for 5 minutes, and take it out. The dried tangerine peel is soft and scraped off. Boil in water. Add Cordyceps sinensis, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.
Efficacy: Tonifying middle energizer, benefiting qi, anorexia, asthma due to kidney deficiency.
Stewed partridge with apricot and Fritillaria.
Ingredients: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams of net weight), lean meat 100 grams, 3 grams of Yaozhu, 4 cups of clear water and 4 slices of ginger.
Practice: After the partridge and lean meat are splashed with ginger slices, they are put into the stew pot together with Yaozhu, Nanbei apricot and Chuanbei, covered with water, stewed for 20 minutes with strong fire, and then stewed for two hours with low fire.
Efficacy: almond moistens lung and expectoration, relieves cough and asthma, Fritillaria cirrhosa moistens lung and expectoration, clears away heat and relieves cough, partridge tonifies middle energizer and expectoration, and stimulates appetite and neutralizes middle energizer. This soup is a good food therapy for clearing away lung dryness, and can be used for chronic bronchitis, pertussis in children and other diseases.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Raw materials: 6 grams of Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Rhizoma Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water.
(Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not have a headache. )
Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, headache for men and women.
Stewed duck with cordyceps sinensis
Ingredients: 25g of Cordyceps sinensis, duck 1 piece, 2 figs, 4 pieces of dried tangerine peel1/piece and 2 pieces of ginger.
Practice: Wash the Cordyceps sinensis, wash the duck, put it in boiling water for 5 minutes, and take it out. The tangerine peel is soft and the capsules are scraped off. Boil in water. Add Cordyceps sinensis, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.
Efficacy: Tonifying middle energizer, benefiting qi, anorexia, asthma due to kidney deficiency.
Yuzhu chicken feet soup
Ingredients: chicken feet 12, ribs 12 (about 480g), lotus seeds 22g (about 80g), lily, yam, gordon euryales 1 (about 40g), Polygonatum odoratum 1/2 (about 20g).
Methods: 1, yam, Euryale ferox and Polygonatum odoratum were washed. 2. Soak lily and lotus seeds in clear water for 40 minutes respectively. Remove lotus seeds from lotus plumule, and boil them in boiling water for 5 minutes respectively with lily, then take them out and wash them. 3. Wash chicken feet and ribs, blanch in boiling water for 5 minutes, remove and wash. 4. Boil 12 cup (or appropriate amount) of water, add chicken feet, ribs, red dates, ginger, Polygonatum odoratum, yam and Euryale ferox, boil, simmer for 2 hours, and add lily.
Carambola beet head and pig head soup
Ingredients: two beets, two carambolas and a carrot. Pigs? Eight taels, two slices of ginger, and the right amount of salt.
Practice: 1 peeled beet head, washed and cut into pieces.
2 Wash carambola and cut into pieces.
3 carrot peeled, washed and cut into pieces.
Wash the pig, and then wash it after flying.
5 Boil a proper amount of water and add ginger slices, beet heads, carambola, carrots and pigs. After boiling, simmer for two hours and season with salt.
Coconut potato beef soup
Ingredients: coconut, potato, two onions, a carrot, beef, 12 ounce ginger and two pieces of salt.
Practice: 1 cut coconut meat into pieces.
Peel potatoes, onions and carrots and cut them into pieces.
Wash the beef, put it in boiling water, rinse it again, and then cut it into thick slices.
4 Boil a proper amount of water, add coconut, potato, onion, carrot, beef and ginger, simmer for about two hours, and season with salt.
Babao porridge:
Materials:
50g of glutinous rice, 50g of adzuki beans, 50g of peanuts, 50g of chestnut meat, 50g of lotus seeds, 50g of red dates, 50g of longan meat, 50g of golden cakes and a proper amount of sugar.
Exercise:
(1) Wash chestnut meat and cut it into small pieces, soak lotus seeds in alkaline water to remove the green heart, wash red dates and remove the core, wash peanuts with hot water and peel them, and chop longan meat.
(2) Wash adzuki beans, add water until they are five-ripe, add washed glutinous rice, add chestnut meat, peanuts and lotus seeds after boiling, add longan meat, golden cakes, red dates and other materials after rice and beans are boiled, and cook for five minutes with low fire.
Apple porridge
Raw materials:
White rice 1 cup of apples 1 cup of raisins, 2 tablespoons of water 10 cup.
Accessories:
4 tablespoons honey
Exercise:
1. Wash the white rice and drain the water. Wash the apples and slice them to remove seeds.
2. Add 10 cup of water to the pot and bring to a boil. Add white rice and apples, continue to boil, stir slightly, and simmer for 40 minutes.
3. Put the honey and raisins into a bowl, pour in the boiled porridge, and stir well to serve.
Millet gruel
Raw materials: 30-50g of millet and appropriate amount of brown sugar.
Production process: cook millet porridge as usual. Add sugar for breakfast.
Features: Tonifying the middle energizer and invigorating qi, and harmonizing spleen and kidney. Suitable for indigestion and poor appetite.
Mung Bean Congee
Ingredients: 30g mung bean, moderate amount of japonica rice and a little rock sugar.
Making:
Wash japonica rice and mung beans separately, add water to the same pot to cook porridge, and add rock sugar after porridge is cooked. You can also use mung beans to decoct water separately, with mung beans as the boiling point.
Lily porridge
Ingredients: 50g lily, 30g lotus seed (with seed), 0/00g glutinous rice/kloc, a little brown sugar.
Making:
1. Wash lily and lotus seeds, put them in the same pot, add appropriate amount of water, cook porridge with glutinous rice and brown sugar.
2, pay attention to the lily, lotus seeds and glutinous rice to boil, so that the porridge is delicate and soft.
Features: soft and sweet.
Glutinous rice porridge
Raw materials:
Glutinous rice 100g, water 800g.
Making:
1, the glutinous rice is picked out and washed clean.
2. Put the pot on the fire, add water, boil, add glutinous rice, stir, cook for about 5 minutes, and simmer for about 40-50 minutes until the glutinous rice is soft and rotten and the soup is thick. You can eat it.
Features: smooth and sticky, fragrant and refreshing.
Milk porridge
Ingredients: cereal 90g, sugar 90g, milk 150g.
Making:
1, cereal soaked in water for more than 30 minutes.
2. Put the pan on fire, pour in the cereal soup, cook for about 20 minutes on low heat, add milk, mix well, cook for 15 minutes, add sugar and mix well to serve.
Features:
The porridge is sticky, sweet and delicious.
In addition, if you cook rice porridge, millet porridge, or cook porridge with leftovers, it will overflow if you are not careful. If you add 5 ~ 6 drops of vegetable oil or animal oil to the pot when cooking porridge, you can avoid the overflow of porridge juice.