What soup to drink in winter when you are afraid of cold 1, Astragalus beef soup:
Symptoms: Besides being afraid of cold and love sweating, it is often manifested as muscle weakness and poor physical strength, and it is easy to get tired when the physical labor intensity is slightly higher.
Efficacy: This soup has the effects of invigorating qi and yang, strengthening exterior surface and arresting sweating, Dangshen has the effects of invigorating spleen and lung, invigorating qi and nourishing blood, promoting fluid production and quenching thirst, and beef has the effects of strengthening middle energizer and strengthening tendons.
Raw materials: beef (lean meat) 1000g, astragalus 12g, codonopsis pilosula 12g, onion 20g, ginger 15g, cooking wine 20g, onion 5g, pepper 1g and salt1g.
Practice: Wash Radix Astragali and Radix Codonopsis, put them in a double-layer gauze bag and seal them to make a traditional Chinese medicine bag; Wash the beef and cut it into pieces 5 cm long and 3 cm wide; Wash ginger and onion; Put the casserole on the fire, pour 2000g of fresh soup, add chicken skeleton, add beef pieces and Chinese medicine bags, boil, and skim off the floating foam; Add ginger, onion and cooking wine, and simmer thoroughly; Removing Chinese medicinal bag, ginger, onion and chicken skeleton; Add salt, pepper, monosodium glutamate and chopped green onion.
2, dried ginger cinnamon mutton soup:
Symptoms: fear of cold, cold hands and feet, listlessness, loose stool, and even the whole valley.
Efficacy: Mutton is rich in nutrition, which is of great benefit to deficiency-cold diseases such as anemia and deficiency of both qi and blood. Dried ginger is the finished product of dried ginger. Compared with ginger, it warms spleen and strengthens yang. If you are afraid of cold, abdominal pain and limbs are not warm because of yang deficiency, it is best to use dried ginger. In addition, cinnamon also has the functions of nourishing Yuanyang, warming spleen and stomach, promoting blood circulation and dispelling cold. Making dried ginger, cinnamon and mutton into medicated diet soup is more conducive to dispelling cold and treating colds.
Ingredients: mutton150g, dried ginger 30g, cinnamon15g. Salt 1g, onion 3g, pepper powder1g.
Practice: Cut the mutton into pieces, stew with dried ginger and cinnamon until the meat is rotten, and add salt, chopped green onion and pepper noodles.
3, shredded chicken Ejiao soup:
Symptoms: sallow or pale complexion, fatigue, cold limbs and other symptoms, mostly female.
Efficacy: Ejiao is a good blood tonic, especially suitable for patients with bleeding, yin deficiency and blood deficiency. Ejiao can not only enrich blood, but also nourish yin. Li Shizhen called it "holy medicine" in Compendium of Materia Medica.
Raw materials: chicken breast100g, milk1000m, donkey-hide gelatin 80g, ginger10g, and salt 2g.
Practice: Wash the chicken breast and cut it into silk; Soak colla Corii Asini, cleaning, cut into pieces, boiling in boiling water pot for 2 hours, taking out and draining; Wash ginger, peel and slice; Put shredded chicken, donkey-hide gelatin, ginger slices and fresh milk into a stew pot, and cover the pot; Stew over water 1 hour, take out and add refined salt to taste.
Recommend three winter warm-up soups. 1. Braised pork tripe with lotus seeds 1. Ingredients: pork tripe, lotus seeds, onion, ginger, red dates, garlic sprouts, salt and pepper. 2. Practice: Wash pork belly with white vinegar and flour and cut into large pieces. Add onion and ginger cooking wine and blanch with water. Wash the cooked pork belly to remove foam and cut it into strips; Slice ginger and onion; Put the scallion, lotus seeds, ginger and red dates into the soup pot; Bring the fire to a boil and simmer for an hour; Prepare garlic seedlings; Season the soup with salt and pepper. Second, shredded radish crucian carp soup 1, ingredients: one crucian carp, half a white radish (about 400g), four slices of ginger, two onions, a quarter teaspoon of salt, half a teaspoon of cooking wine and 2000ml of cold water. 2. Practice: Clean fresh crucian carp and remove the black film in the belly of the fish; Shred white radish, slice ginger, and cut onion into sections for later use; Dry the washed crucian carp, wrap it with ginger to prevent it from sticking to the pot, then pour oil and fry the crucian carp until both sides are golden; After the fish is fried, add 2000 ml of cold water to the pot, add onion and ginger and cook until boiling; After the water boils, add shredded white radish, cover the pot, and simmer for half an hour; Stew until the soup is milky white, season with salt and sprinkle with chopped green onion. 3. Stewed leg of lamb with soybean milk 1. Ingredients: boneless sheep hind legs 1, soybean milk 1000ml, iron stick yam 700g, Lycium barbarum 20 capsules, salt 1 teaspoon. 2. Practice: Soak the soybeans overnight, put them in the net cover of the soymilk machine, and start the soymilk machine to make soymilk; Filter the bean dregs with a sieve, pour them into a milk pot bowl, peel and cut the yam into pieces, and soak them in water for later use; Pour the soybean milk into the pot, and then add the leg of lamb; After boiling, remove the floating foam on the surface; Cover the pot and stew for an hour; Then pour in the iron stick yam; Boil yam until soft, sprinkle with medlar and salt.
Three tips for cooking soup 1. Choosing ingredients is the key to making fresh soup. To cook a good soup, we must choose animal raw materials with full flavor, little smell and less blood stains, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck and fish. This kind of food is rich in protein, succinic acid, amino acids, peptides, nucleotides and so on. This is the main source of delicious soup. 2, the key to soup: the fire is boiled and simmered slowly. In this way, fresh and fragrant substances such as protein extract in food can be dissolved to the maximum extent, and the cooked soup is more fresh, mellow and delicious. Only slow fire can dissolve more nutrients, and the soup is clear in color and mellow in taste. 3. It is not advisable to put salt in the soup first. Salt has a penetrating effect, which will make the water in the raw materials discharged, protein solidified and the umami flavor is insufficient. When cooking soup, the temperature should be kept at 85 to 100 degrees Celsius for a long time. If vegetables are added to the soup, they should be eaten together to avoid the destruction of vitamin C. Seasonings such as sesame oil, pepper, ginger, onion and garlic can be added to the soup in an appropriate amount, but the dosage should not be too much, so as not to affect the original taste of the soup.