1, suitable for female nourishing stew in winter.
One. Yam ribs soup
Ingredients: small ribs 400g, yam 150g, medlar 10g, carrot 30g, ginger 3 slices, Le Jia pig bone soup 1 slice, and water 3 bowls (about 750ml).
Efficacy: Soybean, yam and all kinds of meat are good helpers for calcium supplementation. Soybeans are also rich in iron, which can keep you young.
Production point: 1. Wash ribs, blanch in boiling water to remove blood bubbles, wash and peel Chinese yam and carrot, and cut into hob blocks.
2. Pour 3 bowls of water into the pot, add ginger slices, and after the water is boiled, put the thick soup treasure into the pot and stir until it is completely melted.
3. Add the small row, carrot, yam and medlar, and heat for 15 minutes after the water bubbles.
Two. Jujube pigeon soup
Ingredients: Roasted Stemona Stemona 12g, 4 red dates, squab 1 piece, 2 slices of ginger.
Efficacy: Baked Stemona is flat and sweet, and has the functions of moistening lung qi, resolving phlegm and relieving cough, so the soup has the functions of moistening lung qi, resolving phlegm and relieving cough. It should be noted that people who cough due to phlegm heat should not drink it.
Production point: 1. Baking Stemona Stemona, washing Fructus Jujubae, and removing the core of Fructus Jujubae;
2. Wash squab, remove fur claws and dirt, blanch in boiling water for a while, and wash;
3. Put the ginger into the earthen pot, add water 1500ml(6 bowls), after the fire is boiled, change to slow fire for 2 hours, and add a proper amount of salt and a little oil.
This amount can be used by 1~2 people, and young pigeons can pick up soy sauce to accompany their meals.
Three. Stewed lean meat with olive and Sydney
Ingredients: olive 15g, Sydney 50g, lean meat 100g, candied dates 1.
Efficacy: clearing away lung heat, relieving sore throat and promoting fluid production, clearing away heat and relieving summer heat, nourishing yin and moistening dryness.
Production points: clean lean meat, blanch it in boiling water and cut into pieces. Wash and slice Sydney, then put it in a stew with washed olives and candied dates, add 250 ml of water and stew for 2 hours.
Applicable people: people with sore throat, hoarse voice, upset and thirsty, cough with excessive phlegm or dry cough without phlegm.
Four. Stewed lean meat with tremella and Sydney
Ingredients: tremella 3g, Sydney 50g, lean meat 100g, candied dates 1.
Efficacy: nourishing yin and moistening lung, promoting fluid production and moistening intestine, reducing fire and clearing heart.
Key points of production: clean lean meat, blanch it in boiling water, cut into pieces, then put it in a stew with washed tremella, cut Sydney and candied dates, add 300 ml of water, and stew for 1 hour.
Applicable people: dry throat, dry lung, dry cough or blood in sputum, upset and insomnia, dry stool, etc.
Five. Stewed duck with American ginseng
Ingredients: 5 g of American ginseng, 0/20 g of water duck/kloc-0, 0/tablet of ginger.
Efficacy: benefiting qi and nourishing yin, clearing away deficiency and heat, nourishing yin and nourishing stomach, benefiting qi and promoting diuresis.
Production points: unhairing the duck, slightly boiling the slices, cleaning and slicing the American ginseng, adding a slice of ginger, adding 250 ml of water to the stew pot and stewing for 2 hours.
Applicable people: deficiency of both qi and heat, poor sleep, dry mouth, hot flashes in the afternoon, night sweats, edema and other symptoms.
Six. Stewed mountain plate fish with sand ginseng and Yuzhu
Ingredients: Adenophora adenophora 10g, Polygonatum odoratum 10g, Haliotis discus hannai 10g.
Efficacy: nourishing yin and moistening lung, benefiting stomach and promoting fluid production, nourishing yin and clearing heat.
Key points of production: wash the mountain fish, cut into pieces, put it in a stew pot with the washed Radix Adenophorae and Rhizoma Polygonati Odorati, add 300 ml of water and stew for 2 hours.
Applicable people: autumn dryness, cough without phlegm, hoarseness, dry mouth, palm fever, frequent oral cavity, recurrent ulcer and other people with yin deficiency and internal heat.
Seven. Shashen Baihe Runfei Decoction
Ingredients: Glehnia littoralis 15g, lily 30g, five figs, lean pork 18g, dried tangerine peel 1 tablet.
Efficacy: Radix Glehniae, lily and fig all have the functions of nourishing yin, moistening lung, moistening dryness and clearing throat. In addition, lean pork with nourishing yin and dried tangerine peel with functions of promoting qi circulation and strengthening spleen, eliminating dampness and resolving phlegm can moisten throat, protect vocal cords, relieve constipation and prevent hemorrhoids.
Production point: 1. First, wash the fig and cut it in half.
2. Wash lean meat, splash water, and wash Radix Glehniae, dried tangerine peel and lily.
3. Put all the ingredients together in boiling water, continue to cook for about two hours on medium fire, add a little salt to taste, and serve.
2, the misunderstanding of drinking soup
Myth 1: I like to drink hot soup that has just been cooked.
Just cooked soup is often very hot, but many people just like to drink this very hot soup, thinking that drinking it will warm their stomachs and bodies. In fact, people's mouth, esophagus and gastric mucosa can only tolerate the temperature of 60 degrees at most. If the temperature exceeds this temperature, it will cause mucosal burns and even malignant changes in the digestive tract mucosa, so the soup below 50 degrees is more suitable.
Myth 2: Drink soup and drink "slag"
Someone has done experiments. After cooking fish, chicken, beef and other foods with high protein content for 6 hours, it seems that the soup is already very thick, but the dissolution rate of protein is only 6%- 15%, and more than 85% of protein remains in the "slag". In other words, no matter how long the soup is cooked, the nutrition of meat can not be completely dissolved in the soup. Therefore, eat a proper amount of meat after drinking soup.
Myth 3: soup and rice
When we chew food, we should not only chew it up for swallowing, but more importantly, we should moisten it with saliva, which is produced by chewing food constantly. There are many digestive enzymes in saliva, which can help digestion and absorption and are very beneficial to health. Because the soaked rice is soft, even if it is not chewed, it will not affect swallowing. Therefore, the food eaten often enters the stomach without going through the digestive process of saliva, which increases the digestive burden of the stomach. After a long time, it is easy to cause stomach discomfort.
Myth 4: Love to drink "unique soup"
Every food contains incomplete nutrients. Even the "thick soup" rich in amino acids with excellent flavor still lacks some "essential amino acids", various minerals and vitamins that the human body cannot synthesize by itself. Therefore, it is advocated to mix several kinds of animal and plant foods to cook soup, which can not only make the umami taste overlap each other, but also make the nutrition more comprehensive.
Myth 5: Drink soup after meals.
This is an unhealthy way of eating. Because the last soup will dilute the chyme that has been mixed with digestive juice, which will inevitably affect the digestion and absorption of food. The correct way to eat is to drink a few mouthfuls of soup before meals, first lubricate the mouth and esophagus, reduce the bad stimulation of hard objects on the digestive tract mucosa, promote the secretion of digestive glands, and play an appetizing role.
Myth 6: eating soup quickly.
The slower you eat soup, the better: American nutritionists point out that if you extend the time of eating, you can fully enjoy the taste of food and feel full in advance. The same is true for soup. Eating soup slowly will leave enough time for the digestion and absorption of food. When you feel full, you eat just right. And eat soup quickly. When you realize that you are full, you may have eaten more food than you need.