In autumn, people are prone to colds and upper respiratory tract inflammation. Nose, larynx, bronchus, etc. Very susceptible. At this time, boiling and scalding should prevent dryness and injury to the lungs. Here are several kinds of soups for reference: 1, papaya and peanut sparerib soup. Ingredients: this soup takes a fresh and cooked papaya (about 500g), dried peanuts100g, fresh ribs 250g, and appropriate seasoning. Production: Wash fresh papaya, peel and core, and cut into coarse pieces for later use. Wash the impurities of dried and fresh peanut kernels with clear water, wash the blood stains of fresh ribs with clear water, cut into coarse slices, add refined salt and mix well. Then put the soup into a soup pot, add a proper amount of water, cook with strong fire first, and then cook with slow fire. Cook the peanuts until they are ripe and soft. Efficacy: This soup can moisten skin and relieve constipation. 2, Xingjian pork lung soup ingredients: this soup takes South Almond 12 grams, 30 grams of dried sword flower (250 grams of fresh sword flower), 2 candied dates, and 500 grams of fresh pig lung. Production: firstly, clean the fresh pig lungs with clean water and cut them into coarse slices; Soak almonds in warm water, peel and wash; Soak sword flowers in clear water and wash them; When all the above things are ready, put apricots, sword flowers, candied dates and pig lungs together in a earthen pot, add a proper amount of water, cook with strong fire first, then simmer with slow fire for 1 hour, and season. Efficacy: This soup can clear away heat and accumulate heat, moisten lung and relieve cough. 3, Shashen Yuzhu clam duck soup ingredients: this soup takes 30 grams of Radix Glehniae, 30 grams of Polygonatum odoratum, a clam duck, and the right amount of seasoning. Production: firstly, cut the clam duck, remove the hair and viscera, wash the blood and cut it into thick pieces for later use. Wash Radix Glehniae and Rhizoma Polygonati Odorati respectively, then put the soup into a soup pot, simmer for one and a half hours with medium fire, and add seasoning. Efficacy: This soup not only has the functions of nourishing yin, clearing lung, nourishing stomach and promoting fluid production of Radix Adenophorae and Polygonatum odoratum, but also has the functions of invigorating middle energizer, invigorating qi, regulating stomach and promoting digestion. The combination of the three is indeed a good soup for clearing and nourishing the body for heat evil, slight injury of yin and body fluid and rising of deficiency fire. 4. Yinxueer Citrus Soup Ingredients: This soup takes 20 grams of Yinxueer, 200 grams of fresh citrus, 0/00 grams of rock sugar/kloc, and appropriate amount of water starch. Production: First soak Yin Xue's ear in clear water, then steam it for one hour and take it out for later use. Peel the fresh oranges, take out the pulp and get rid of the citrus complex. Put the soup pot on a big fire, add a proper amount of water, and then add steamed Yin Xue ears, fresh orange meat and rock sugar. After boiling, thicken with appropriate amount of water starch. Efficacy: This soup can nourish yin, moisten lung and moisturize skin. 5. White Lotus and Lily Syrup Material: This syrup takes 60 grams of fresh lily (30 grams of dry product), 30 grams of dried Hunan white lotus meat and 30 grams of sugar. Production: Wash the fresh lily with clear water and peel off the leaves. Soak the incense in clear water, remove the skin and lotus plumule, and wash. Then put the prepared fresh lily and fragrant lotus meat into the earthen pot, add appropriate amount of water, cook for about half an hour on medium fire, and add sugar 5 minutes before cooking. Efficacy: clear heart, moisten lung and nourish skin. ◆ Autumn and winter nourishing soup If the body is hot, you should choose soup with sweet and cool taste, such as mung bean, coix seed, kelp, wax gourd and lotus seeds. , as well as Chinese herbal medicines such as sword flower and abrus cantonensis. 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 cook 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 North and South Apricot and Bulbus Fritillariae Cirrhosae: 9g of North and South Apricot, 6g of Bulbus Fritillariae Cirrhosae, 4 partridges (about 900g net weight), lean meat 100g, 3g 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 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 Ligusticum Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head. Practice: Wash the fish head, add sliced Ligusticum 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. Braised duck with Cordyceps sinensis Ingredients: 25g of Cordyceps sinensis, duck 1 duck, 2 figs, dried tangerine peel? 0? 4 pieces, 2 pieces of ginger: wash Cordyceps sinensis, wash 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 the middle energizer, invigorating qi, anorexia, asthma due to kidney deficiency, and stewed partridge with Fritillaria cirrhosa. Ingredients: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams of net weight), 0/00g of lean meat/kloc, 3 grams of scallop, 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 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 Ligusticum 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: sedation and analgesia, dispelling wind and promoting blood circulation, headache for men and women. Braised duck with Cordyceps sinensis: 25g of Cordyceps sinensis, duck 1 duck, 2 figs, 4 pieces of dried tangerine peel1duck, and 2 pieces of ginger. Practice: Wash Cordyceps sinensis, wash ducks, put them in boiling water for 5 minutes, and take them 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: Yuzhu Zhao Feng decoction for tonifying middle warmer and invigorating qi, anorexia and asthma due to kidney deficiency. Ingredients: chicken feet 12, ribs 12 (about 480g), 22 lotus seeds (about 80g), lily, yam, gordon euryales 12 (about 40g), etc. Practice: 1, Hu Aishan, Euryale ferox seed and Polygonatum odoratum 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, and add chicken feet, ribs, red dates, ginger, Polygonatum odoratum and yam. And then simmer for 2 hours, and add the beet head and pig head soup of lily and carambola. Ingredients: two beets, two carambolas, one carrot, eight ounces of pork, Jiang Mo. 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, onion, carrot, beef, twelve slices of ginger and two slices of salt. Salt amount: 1 coconut meat cut 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. Eight-treasure porridge: Ingredients: 50 grams of glutinous rice, 50 grams of red beans, 50 grams of peanuts, 50 grams of chestnut meat, 50 grams of lotus seeds, 50 grams of red dates, 50 grams of longan meat and 50 grams of golden cakes. Appropriate amount of sugar: (1) Wash chestnut meat and cut it into small pieces. Soak lotus seeds in alkaline water to remove the green heart. Wash the red dates and remove the core. Wash peanuts with hot water and peel them. Chop the longan pulp. (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 ingredients: white rice 1 cup of apples 1 raisin 2 tablespoons of water 10 cup of accessories: 4 tablespoons of honey. 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 porridge ingredients: 30-50g millet, 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 porridge raw materials: 30 grams of mung bean, appropriate amount of japonica rice, and a little rock sugar. Production: Wash japonica rice and mung bean separately, add water to the 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: 50 grams of lily, 30 grams of lotus seeds (with seeds), 0/00 grams of glutinous rice/kloc, and a little brown sugar. Output: 1. Wash lily and lotus seeds, put them in the same pot, add appropriate amount of water, cook porridge with glutinous rice, and add brown sugar to cook porridge. 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 ingredients: glutinous rice 100g, water 800g. Production: 1, remove impurities from glutinous rice and wash it. 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. Raw materials of milk porridge: cereal 90g, sugar 90g, milk 150g. Production: 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.