Nourishing and keeping healthy winter tonic soup, friends who love soup should have a good understanding. It is very cold in winter. Drinking a bowl of hot soup will make you feel comfortable all over, and it also has a good nourishing effect, which can improve your body's resistance. So what are the winter nourishing health soup? What soup is good for nourishing in winter? What winter tonic soups are there for nourishing and keeping healthy? Please see below to share.

Tonifying and Healthy Dongbu Decoction 1

In winter solstice, northerners eat jiaozi, but in most parts of Sichuan, we stew tonic and mutton soup. Personally, I especially like medicine soup. I have loved it since I was a child. Medicine is fragrant and meat is fragrant, and soup is sweet. When it comes to supplements, it's not really a tonic, but it's just a tonic compared with the usual stew. But this one shared today is a soup that can clear fire, invigorate spleen, nourish blood and replenish qi. Suitable for female friends, pleasant taste, sweet and delicious soup. The prescription is prescribed by the doctor, and the dosage can't be wrong. Share it with the female friends who love soup!

List of ingredients

1 chicken, 10g angelica, 20g astragalus root, 20g rehmannia root, 30g codonopsis pilosula, 30g yam, 20g dried lily, 30g coix seed, 20g euryales seed, 20g Polygonatum odoratum, 15g Ophiopogon japonicus, 30g jujube and 30g wolfberry fruit.

Production steps

Step 1: Divide the medicinal materials into four parts: one for jujube and one for medlar, and put them at last. Angelica sinensis and Astragalus membranaceus are wrapped in gauze or tied with cotton thread (this is not eaten, mainly for flavor enhancement). Wash Rehmannia glutinosa or Radix Rehmanniae separately (not Rehmannia glutinosa used in damp heat constitution, they can be divided equally). Soak the rest in the bowl for half an hour.

Step 2: Slaughter large pieces of chicken or other meat, such as ribs and hooves.

Step three, put the chicken pieces into a pot with cold water, blanch them, take them out and rinse them clean.

Step 4, put the blanched chicken pieces into a casserole and add enough water. I am about 2 years old. 5L mineral water, boil over high fire.

Step 5, add the soaked medicinal materials, bring to a boil with high fire, and turn to low heat for 2 hours.

Step 6: Wash the red dates and medlar and put them in the last half hour. Note: you can put red dates first, and put Chinese wolfberry 10 minutes before turning off the fire. I am lazy. Let's play together.

Step 7: The stew is so delicious that I can't help but want to have a sip.

Step 8: Fill a bowl, especially in the morning, and drink it warm.

Tonifying and Healthy Dongbu Decoction 2 1, Shashen Baihe Runfei Decoction

Ingredients: Glehnia littoralis 15g, lily 30g, five figs, lean pork 18g, dried tangerine peel 1 tablet.

Practice: First, wash the fig and cut it in half; Clean lean meat, splashing wat, and cleaning radix Glehniae, pericarpium Citri Tangerinae and Bulbus Lilii; Put all the ingredients in boiling water, continue to cook for about two hours on medium heat, add a little salt to taste, and serve.

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.

2, red jujube pigeon soup

Ingredients: Stemona Stemona 12g, 4 red dates, squab 1 piece, 2 slices of ginger.

Practice: Bake Stemona, wash red dates, and remove red dates; Slaughter and wash pigeons, remove fur claws and dirt, blanch in boiling water for a while, and wash; Put ginger and ginger in a casserole, add 1500ml (6 bowls) of water, boil with strong fire, then simmer for 2 hours, and add appropriate 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.

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.

3, winter melon skin coix seed soil poria soup

Ingredients: one or two skins of winter melon, one or two raw coix seeds, five yuan of plantain seeds, eight yuan of Smilax glabra and five yuan of kapok.

Practice: put the above traditional Chinese medicines into a casserole, pour five bowls of water into the pot for about one hour, fry the soup to one bowl, and add appropriate amount of salt to drink.

Efficacy: clearing away heat and promoting diuresis, detoxifying and relieving itching, suitable for acute systemic or local eczema.

4. Danggui Ginger Mutton Soup

Ingredients: 20 grams of Angelica sinensis, 30 grams of ginger, 500 grams of mutton, yellow wine, seasoning.

Practice: Wash the mutton, cut it into pieces, drag it with boiling water, drain the water, add angelica, ginger, yellow wine and seasonings, stew it for 1-2 hours, eat meat and drink soup.

Efficacy: It has the functions of benefiting qi and nourishing blood, warming middle warmer and tonifying kidney, and is suitable for abdominal pain caused by women's postpartum qi and blood weakness and yang deficiency and loss of temperature. At the same time, this soup can also treat blood deficiency, lactation deficiency, lochia and other symptoms.

Taboos for drinking soup

First, drink soup without eating dregs.

As the saying goes, "it is better to eat meat than to drink soup", and the umami taste of broth often exceeds that of meat, so people mistakenly think that the essence of meat has gone to broth, and the nutrition of soup is better than meat.

Nutritionist analysis:

Laohuo soup tastes delicious because some nitrogen-containing extracts in the meat are dissolved in the soup after boiling, but most of the protein in the food remains in the meat in a solidified state, rather than being dissolved in water. When the soup is cooked for more than 2 hours, the content of protein is only about 5% of the meat, and 95% of the nutrients are left in the "meat residue".

Therefore, just drinking soup without eating meat only satisfies the taste, and a lot of nutrients are still in the meat residue. If you eat meat instead of soup, it is equivalent to picking up sesame seeds and losing watermelon. In fact, the soup cooked for a long time, although its "slag" taste is not the best, but the peptides and amino acids in it are more conducive to digestion and absorption by the human body.

Therefore, in addition to people who can only eat liquid, we should advocate eating soup with "slag".

Second, the longer the soup, the better.

Some areas have the habit of cooking "old fire soup", thinking that the longer the soup is cooked, the better the nutrition. So "old fire soup" often lasts for several hours.

Nutritionist analysis:

After a long period of cooking, many nutrients were destroyed. The longer the cooking time, the more serious the degeneration of protein, and the more vitamins are destroyed. Laohuo soup contains only a very small amount of protein dissolved matter, sugar and minerals, which can only be said to be a little more nutritious than boiled water. Old fire soup should not be cooked for too long, usually within 2 hours.

Some foods take even less time to cook soup. For example, fish soup, the fish is tender, and the soup should not be cooked for too long. As long as the soup is boiled until it turns white, not only the nutrition will be destroyed, but also the fish will get old and thick, and the taste will be bad.

Some people like to put ginseng and other nourishing herbs in their soup. Because ginseng contains ginsenoside, it will decompose and lose its nourishing value if boiled for too long, so the best time to cook soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait until the soup is cooked, which can reduce the loss of vitamins.

Third, everyone can drink thick soup.

"The better the soup, the higher the nutrition", which is not the case.

Nutritionist analysis:

Meat products such as pig bones, chickens and ducks can release carnosine, purine base and amino acids after boiling, which are collectively called "nitrogen-containing extracts". Obviously, the more delicious the soup, the more nitrogen-containing extracts, including "purine". Long-term intake of too much "purine" will lead to hyperuricemia, which is the chief culprit of gout.

Not everyone can drink these delicious old fire soups, such as gout patients and diabetic patients. Because nitrogen-containing extracts such as purine have to be processed by the liver to become uric acid, which is excreted by the kidney, too much "purine" increases the burden on the liver and kidney. The delicious soup is also related to the oil and sugar extracted from the soup, which are not conducive to the control of diabetes.

Fourth, the essence of soup is soup, just drink soup.

Nutritionist analysis:

This view is actually one-sided, because the ingredients in some soups have more health-care functions, so it cannot be generalized.

5. Drink soup after meals.

Nutritionist analysis:

The order of western food is to drink soup first, then use the main course and side meal; Chinese food puts the soup after the meal. Because many people are full at this time, drinking soup can easily lead to overnutrition and obesity; And drinking soup will dilute gastric juice and affect the digestion and absorption of food.

Therefore, eating soup first is healthier than eating soup last, and it has the effect of losing weight.