Purple vegetable roll lean broth
Today is the "vernal equinox" among the 24 solar terms. Generally speaking, the temperature rises fastest after the vernal equinox, with long days, short nights and plenty of sunshine. There is a folk saying: "The vernal equinox and the autumnal equinox are equally divided day and night; Eat the vernal equinox and grow a line a day. " However, thunder has never been heard since it thundered this spring, but it is often "chilly in spring". Wet weather makes people anxious and tired. So today's soup should use purple vegetable rolls. Porphyra is a kind of seafood with extremely rich nutrition, which has the functions of clearing away heat, nourishing heart and tonifying kidney.
Ingredients: 20g of dried laver, 300g of lean pork and a little shredded ginger.
Cooking: soaking laver and washing; Wash and slice lean meat. Saute ginger in an oil pan, add water 1500 ml (about 6 bowls of water), bring to a boil with high fire, add laver and lean meat, turn to medium heat after rolling, roll until cooked, and add appropriate amount of salt and sesame oil. There are also soups and vegetables for 3-4 people.
Stewed horseshoe with carrot and bamboo vine
February and March are the high incidence seasons of children's dermatosis and measles. Boiled water with carrot, bamboo cane and horseshoe is a common soup for this treatment in Guangdong, which can relieve measles and is mostly used to treat measles in the late harvest. At the same time, it has the functions of clearing away heat and toxic materials, nourishing yin and promoting fluid production, so it is also a daily soup for men, women and children to clear away heat and nourish yin this season, especially when it is hot and humid in mid-spring. Carrots in soup have a wide range of functions, such as moistening dryness, eliminating gastrointestinal pathogens and helping digestion. Water chestnut has the functions of clearing away heat and cooling blood, promoting diuresis, relaxing bowels, detoxicating and resolving phlegm; Bamboo cane has the functions of clearing away heat and purging fire, moistening dryness and detoxifying, and when combined with cogongrass rhizome, it has the functions of cooling blood, stopping bleeding, clearing heat and diuresis, clearing liver and regulating stomach, moistening lung and promoting fluid production. If it is used to treat measles in children, it should be taken in batches during the harvest period.
Materials: carrot, water chestnut, bamboo cane150 ~ 250g, cogongrass rhizome15 ~ 30g.
Cooking: Wash, peel and cut carrots; Water chestnut is washed without peeling; Clean the bamboo pole, cut it into sections and cut off the edges; Wash the roots. Put them in a clay pot, add 1500ml water (about 6 bowls of water) and cook for about1.5h. ..
Shengdi Dongzhugan Decoction
According to the theory that the five zang-organs correspond to heaven and man, each of the four seasons has its own key points of health preservation, such as nourishing liver in spring, nourishing heart in summer, nourishing lung in autumn and tonifying kidney in winter. Shengdi Yonggun Zhugan Decoction, a traditional Chinese medicine, evolved from Wanshou Dihuang Pill in Imperial Medical Hospital. It has a slightly sweet smell of traditional Chinese medicine, but it is also moist and delicious. For example, according to ancient medical books, it has the functions of "harmonizing colors, benefiting blood vessels, regulating hundred knots, strengthening black hair and teeth, expelling wind and dispersing qi, and making diseases worse". The fresh Chrysanthemum Asparagus in the soup has the effects of clearing away heat, cooling blood, clearing liver and improving eyesight. It is combined with tangerine peel for regulating qi and strengthening stomach, pig liver for nourishing blood and softening liver, and pig lean meat for nourishing yin and moistening dryness to form soup, which has the functions of nourishing liver blood, soothing liver, regulating qi and clearing liver heat.
Materials: 20g of Radix Rehmanniae, asparagus 15g, fresh chrysanthemum 10, dried orange14, pork liver and lean pork 150g, and 3 slices of ginger.
Cooking: soak Radix Rehmanniae, Radix Asparagi, fresh Flos Chrysanthemi and Pericarpium Citri Tangerinae, wash, peel and remove pulp; Wash pig liver and lean pork, cut into thin slices, and marinate with 65,438+0 tbsp soy sauce, wet horseshoe powder (or raw powder), raw oil and a little pepper for 65,438+00 minutes. First, put the medicinal materials, dried tangerine peel and ginger into an iron pot, add 1250 ml of clear water (about 5 bowls), cook for 30min on high fire, add pork liver, lean meat and chrysanthemum petals, roll until cooked, and add proper amount of salt and oil. Fresh Smilax glabra and pig moon show soup.
These days, the spring rain is falling, wet and foggy. In this weather, the soup at home should be cooked with fresh Smilax glabra and pork on the moon. Its smell is fresh and moist, and it has the functions of eliminating dampness, strengthening tendons, strengthening spleen and benefiting stomach. It is not dry and cold, and is suitable for men, women and children.
Guangdong people like to drink fresh soup such as fresh Smilax glabra and soft-shelled turtle on rainy days to get rid of dampness and keep healthy. It is flat in nature, sweet and light in taste, and enters the spleen and stomach meridians, which is beneficial to the role of water in infiltrating dampness, strengthening the spleen and harmonizing the middle energizer. For example, "Compendium of Materia Medica" says "stop draining". Compendium of Materia Medica says that it can "strengthen the spleen and stomach, strengthen bones and muscles, remove rheumatism, benefit joints and stop diarrhea". Herbal Rejuvenation says that it can "dispel damp heat and benefit bones and muscles".
Ingredients: fresh Rhizoma Smilacis Glabrae (available in vegetable market) 200g, moon pork 500g, ginger 1~2 tablets.
Cooking: fresh Smilax glabra is washed and sliced; Wash the pig's meat and cut the whole piece without a knife. Then put it in a clay pot filled with ginger, add 3000 ml of clean water (about 12 bowl of water), cook it with strong fire for about 2 and a half hours, and add proper amount of salt and oil.