Share 7 Cantonese home-cooked soups, 7 days a week, and don't repeat the sample every day. It's still like this in dog days. Drink more soup, clear away heat and promote diuresis, relieve summer heat, and don't drink cold drinks. Keep healthy, and your spleen and stomach will be healthier.
? Clearing heat and promoting diuresis, invigorating spleen and regulating stomach, rich in nutrition and fragrant in taste.
Ingredients: 2-3 five-finger peaches, 50g boiled beans, 50g red beans, 50g eyebrow beans, white crucian carp 1, candied dates 1-2, a little ginger slices, and a proper amount of salt.
Practice: 1. Wash the white crucian carp and gut it.
2. Heat a few drops of oil in a non-stick pan, add ginger slices and fry the white crucian carp on both sides with a small torch until it is slightly golden.
3. Soak three kinds of beans in water for a while. Five-finger peach washes away the sediment,
4. Add water to the soup pot, put all the beans into the boiling pot, then put the fried crucian carp into the soup pot, cook for 40 minutes, and finally add salt to taste.
Clearing heat and relieving summer heat, moistening lung and relieving cough.
Ingredients: 20g reed rhizome, 8- 10 horseshoe, 200g lean meat and 2 candied dates.
Practice: 1. Cut the lean meat into small pieces, blanch it in a cold water pot 1 min and take it out.
2. Soak and wash the reed root, peel the horseshoe and cut it in half.
3. Put lean meat, reed rhizome, candied dates and horseshoes into the stew and stew with water for 40 minutes. Or cook in a soup pot for 40 minutes, and finally add a little salt to taste.
Clearing throat, promoting fluid production, relieving cough and moistening lung.
Ingredients: 6-8 nectarines, 200g lean meat, 2-3 candied dates, and proper amount of salt.
Practice: 1. Wash the licorice and cut it several times with a fruit knife.
2. Cut the lean meat into small pieces, blanch it in a cold water pot and take it out.
3. Add water to the saucepan, add all the butter, lean meat and candied dates, stew for 40-50 minutes, and finally add salt to taste.
Stop sweating and eliminate dampness, and strengthen the spleen and stomach.
Ingredients: half a catty of loach, 50g of gordon euryales, lotus seeds 100g, a little ginger, yam 1 piece, and proper amount of salt.
Practice: 1. Put the loach into a deep basin, sprinkle a handful of salt, cover it, and rinse off the mucus of the loach after 5 minutes.
2. Open the loach, gut it and wash it.
3. Heat the wok, add a little oil and ginger slices, pour the washed loach into the wok and stir fry over low heat.
4. Add a proper amount of water to the soup pot, put Euryale ferox, lotus seeds and Hu Aishan section into the pot, bring them to a boil with high fire, turn the heat down for 40 minutes, and finally add salt to taste.
Ingredients: 50g soybean, bitter gourd 1, sparerib 1, a little salt, ginger 1.
Practice: 1. Soak soybeans in clear water and soak them in advance.
2. Chop the ribs into sections, blanch them in cold water to remove blood and impurities, then remove them and rinse them.
3. Wash bitter gourd, cut off both ends of the head, remove bitter melon pulp and cut into sections.
4. Add the right amount of water to the soup pot, put all the ribs, bitter gourd and soybeans into it, bring it to a boil, turn it to a low heat for 50 minutes, and finally add salt to taste.
Ingredients: 3-4 dried Lady Enforcers, 3-4 dried figs, 300g pig tibia, 2 sea coconuts, corn 1, carrot 1, and appropriate amount of salt.
Practice: 1. Blanch the tibia in a cold water pot 1 min, then take it out and rinse it.
2. Thaw the sea coconut and cut it into thin slices (dried sea coconut slices are also acceptable).
3. Peel carrots and cut them into hob blocks.
4. Lady Enforcers is soaked in advance and cut into middle sections.
5. Add clear water, Lady Enforcers section, tibia, fig, sea coconut and other ingredients into the soup pot, bring it to a boil, then turn it to low heat 1 hour, and finally add salt to taste.