Four season healthy soup
Spring |: Tianma Bunao Decoction
It is spring again. Although it is time for everything to revive, isn't it? Spring sleep? It is really a good choice to cook a pot of soup for yourself or your family during the attack season. Recommend this delicious and healthy Tianma brain tonic soup now, so that you and your family can have a good mood all week.
Ingredients: fish head, gastrodia elata.
Practice: Wash two big fish heads and 100g gastrodia elata with clear water, and seal and fry the fish heads for later use. Pour about 8 bowls of clear water into the casserole, first put the fish head, then put the gastrodia elata, put it in water and stew until the water boils, then switch to medium fire and stew for 2-3 hours, then add appropriate amount of salt.
Efficacy: nourishing the heart, calming the nerves, strengthening the brain and improving intelligence.
Summer: winter melon and duck soup
Hot summer is the most vigorous period of bacterial reproduction, and it is often the season of high incidence of many diseases. Here is a summer health soup.
Ingredients: old wax gourd 1 piece (about 800g), duck 1 piece, lentils, dried lotus roots and rushes.
Practice: cut the melon skin into mahjong-sized squares, add water to the pot, boil water on high fire, then turn off the heat, cook for two hours, and add salt. Note: Lentils, lotus roots and rushes are not recommended.
Efficacy: nourishing the yang of the five internal organs, clearing the heat of deficiency and fatigue, enriching blood and promoting blood circulation, nourishing the stomach and promoting fluid production.
Autumn: Lotus root ribs soup
Autumn is the best season for tonic. Sun Simiao, the king of medicine in the Tang Dynasty, put forward that the diet in autumn should be heavy. Reduce spicy and increase acid? Therefore, in order to prevent excessive lung qi and excessive liver qi, it is necessary to adjust the diet so that the heart enters the lungs and the acid enters the liver.
Ingredients: 500 grams of lotus root, 500 grams of ribs, a little yellow wine, ginger, onion and salt.
Practice: Chop the ribs, mash them with water, wash the lotus root and cut them into pieces, put them in 1500 ml warm water with a little rice wine, ginger and onion, simmer for about 90 minutes after the water boils, and add a little salt. You can use it.
Efficacy: This soup can strengthen the spleen and benefit the lung, and is suitable for any physique.
Winter: Wuzhitao Black Chicken Soup
In winter, the weather is getting colder and colder. Chill makes us want to eat something hot, and the body needs nourishment to increase our resistance. Then let's have a bowl of hot soup.
Ingredients: Black-bone chicken 1 chicken, Wuzhitao 100g, pig spine 200g, Euryale euryales 25g, 3 slices of ginger, 3 candied dates and appropriate amount of salt.
Practice: Wash black-bone chicken, five-finger peach, gordon euryales, etc. Put them in a casserole. Boil the pork spine in boiling water and then wash it. Put it in a casserole, cut 3 slices of ginger and put it in the pot. Pour 10 bowl of water. After boiling water, simmer for 2 hours. Season the soup with salt before serving it.
Efficacy: This soup can strengthen the spleen, eliminate dampness, eliminate edema, and replenish qi for health.
Practice of Four Seasons Healthy Porridge
First, spring health porridge
Lily porridge
Materials: 20g lily, japonica rice 100g, 6 cups of clear water.
Seasoning: a little rock sugar.
Practice: first cook the lily, remove the residue and take the juice, then add japonica rice, add rock sugar after cooking, and then eat it later.
It is suggested that lily has the effects of nourishing yin, moistening lung, nourishing stomach and eliminating dryness, and glutinous rice has the effects of invigorating spleen and nourishing stomach, which is especially suitable for spring consumption.
Lily Mung Bean glutinous rice porridge
Material: Lily 10g mung bean 1/2 cups round glutinous rice 1/2 cups clear water and 6 cups.
Seasoning: appropriate amount of rock sugar
Exercise:
1, lily washed and soaked in water, mung bean and rice washed and soaked in water 1 hour or more.
2. Put the pot on the fire, put the water mung bean on the fire and simmer for 40 minutes.
3. Cook the glutinous rice in the pot until it is cooked, then add the lily rock sugar until the lily is cooked.
Tip: It is best to soak mung beans in advance, which can reduce the cooking time. Lily tastes best when it is transparent and white.
Second, summer health porridge
Mung bean lotus root porridge
Ingredients: 30g mung bean, japonica rice 100g, lotus root 65438, 6 cups of 0/2 water.
Seasoning: appropriate amount of rock sugar
Practice: Cook mung beans first. When mung beans are about to bloom, put in 100g japonica rice. Cook until half cooked, add sliced lotus root, cook with slow fire until cooked, and eat immediately after cooling.
It is suggested that mung bean and lotus root have the effect of clearing away summer heat and promoting fluid production, and are suitable for taking in summer.
Mung bean and barley porridge
Ingredients: Coicis Semen 1/2 cups of mung bean 1/2 cups of water, 8 cups.
Seasoning: white sugar
Exercise:
1, coix seed and mung bean were washed and soaked for 2 hours respectively.
2. Put the pot on the fire, add mung beans and 7 cups of water, bring it to a boil, add a cup of water, continue to boil, then turn to low heat until mung beans bloom, then add Coicis Semen, and then turn to low heat to cook 1 hour.
Step 3 add sugar.
Tip: Mung beans and barley are good choices for women in summer.
Third, autumn health porridge
Yam bean Zhou
Ingredients: 40g yam, 40g lentil, 40g rice 1 5 cups broth.
Seasoning: salt
Exercise:
1, peeled yam, washed and cut into small pieces, washed lentils and cut into small pieces, washed rice and soaked for 30 minutes.
2. Put the pot on the fire, add the broth and rice, bring the fire to a boil and simmer for 30 minutes.
3. Put yam and lentil salt into porridge and cook until it is sticky.
Tip: Cut the yam when using it to prevent it from turning red by oxidation. Lentils need to be cooked for a while.
Sweet lotus root porridge
Ingredients: lotus root 40g round glutinous rice 2/3 cups of coix seed 1/3 cups of clear water 5 cups.
Seasoning: sweet-scented osmanthus sauce rock sugar
Exercise:
1, peeled lotus root, washed and diced, washed and soaked glutinous rice and barley respectively 1 hour.
2. Put clear water glutinous rice and coix seed on the fire, and turn to low heat for 30 minutes after the fire boils.
3. Add the lotus root into the porridge and add osmanthus sauce and rock sugar to taste until it is crisp and rotten.
Tip: Osmanthus fragrans sauce is too sweet, so add it in moderation. It will taste better if the barley is soaked for a while.
Fourth, winter health porridge.
Longan gouqi porridge
Ingredients: Longan, 5 Lycium barbarum, 10g lotus seeds, 15 grains of rice, 1 glass of water, 5 cups.
Seasoning: rock sugar
Exercise:
1, peeled longan, washed Lycium barbarum, washed lotus seeds and soaked in water for 2 hours, washed rice and soaked for 30 minutes;
2. Put the pot on the fire and add water and lotus seeds. When the fire boils, turn it down. After boiling for 40 minutes, add rice, longan and medlar, and cook for another 30 minutes.
3. Add rock sugar and cook for 15 minutes.
Tip: This porridge can be used as a staple food for tonifying kidney, lunch and dinner.
Tremella and apple lean porridge
Ingredients: tremella 1 red apple, half a piece of lean pork, 20g Lycium barbarum 10 grain of rice 1 glass of water, 4 cups.
Seasoning: salt starch monosodium glutamate
Exercise:
1, Tremella fuciformis washed and torn into small pieces, red apples washed and cut into crescent petals, and Lycium barbarum washed.
2. Wash and slice lean meat, mix well with salt and water starch, and soak rice for 30 minutes.
3. Put the pot on the fire, add water and rice, and then simmer for 20 minutes. Add apple and tremella 10 minute, then add lean pork, medlar and salt, 10 minute and then add monosodium glutamate to taste.
Tip: Apples must be cut into crescent petals with skin, otherwise they will be easily boiled, and the skin is rich in pectin. Drinking porridge all year round has improved my digestion and absorption function, and my body has changed from weak to strong. Taking tonic is better than taking medicine.