Beauty and health soup recipes, we often drink soup in our usual diet, especially in Guangdong, paying special attention to the efficacy and methods of soup. In fact, some soups do have the effect of health care and beauty. We can drink some health care soups properly at ordinary times. Below I have compiled some recipes for beauty and health soup. Let's have a look.
Beauty and Health Soup Recipe 1 Danggui Crucian Carp Soup
After the crucian carp is washed, dry the water, cut a knife across the fish's back, dig a spoonful of salt and spread it evenly on the fish, marinate 15~20 minutes, cut the angelica into pieces, shred the ginger, and wash the medlar, then pour these materials into the pot together with water and cooking wine, simmer for half an hour with low fire after boiling, and then fill the fish belly with appropriate amount of shredded ginger and pour into the crucian carp. Finally, add some salt to taste, and you can cook. This is a tonic food, which is very suitable for girls with physical weakness and dysmenorrhea. It can be used for beauty beauty and health preservation in winter.
Mung bean honey soup
After washing mung beans, soak them in cold water for about half a day, put the pot on the fire, pour in proper amount of purified water, and then add mung beans. When cooked with strong fire, it will turn into a small fire until the mung bean becomes soft and rotten. When the mung bean soup is put on it, add honey and stir well. Mung bean itself can promote gastrointestinal peristalsis, improve constipation and help everyone to excrete toxins quickly. Honey is a very nutritious food in nature. Eating more can make the skin white.
Perilla ginger and red jujube soup
After washing the red dates, take out the core in the middle and slice the ginger for later use. Wash perilla and cut into shreds. Then put all the prepared ingredients into the casserole, pour in the right amount of water and simmer for about 30 minutes. After taking out the perilla leaves and ginger slices, it is necessary to continue cooking for 20 minutes. In the meantime, don't put any seasoning. This soup may have a sweet taste because of the red dates.
Carrot, fungus and yellow flower soup
Wash the fungus and cut it into pieces, as does the white radish. Put the washed carrot slices and dried yellow flowers into a bowl for later use. When the soup in the pot is boiled, add all the prepared materials. When you see that these ingredients are ripe, you can add some pepper and salt to taste. At this time, you can eat them in a bowl. Carrots have the effect of whitening skin. Auricularia auricula can excrete toxins from the body and make your body extremely clean, which can not only improve your physical condition, but also make you feel comfortable.
Tremella and jujube soup
First, remove the stone in the middle of the jujube and cook it with tremella for about 30 minutes, then add dried tangerine peel and continue cooking for 15 minutes, add some rock sugar and beat the eggs, and you can eat. This tremella and jujube soup has the effects of removing wrinkles, spots and beautifying the skin, which is very helpful to the skin. Drinking more can restore the delicate and fair skin and make wrinkles disappear.
Beauty and health soup recipe II
Pay attention to the nine elements of soup making and make delicious and healthy soup.
1, material selection should be appropriate.
This is the key to making fresh soup. The raw materials for soup are usually animal raw materials, such as chicken, duck, lean meat, pork elbow, pork bone, ham, dried salted duck, fish and so on. Pay attention to the requirements of full flavor, small smell and less blood stains when buying. This kind of food is rich in protein and nucleotides, and the water-soluble nitrogen-containing extract from poultry meat is the main source of soup flavor.
2. Food should be fresh.
Freshness is not the traditional freshness of "eating fresh meat and killing fresh fish". Fresh now refers to 3-5 hours after the slaughter of fish, livestock and poultry. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best.
3. Cooking utensils should be chosen
The best way to make fresh soup is to simmer in an old crock. A crock is clay made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay, and fired at high temperature. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer heat from the outside to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients are dissolved, the fresher the taste of the soup, and the crisper the texture of the food.
4, the temperature should be appropriate
The secret of simmering soup is to cook with strong fire and simmer slowly with small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by slow stewing with low fire for a long time can the extract be dissolved more, clearer and more alcohol.
5. Water distribution should be reasonable.
Water is not only a solvent for delicious food, but also a medium for heat transfer. The change and dosage of water temperature have a direct impact on the flavor of soup. The water consumption is generally three times the weight of the main course of the stew, and the food should be heated with cold water at the same time, that is, the soup should not be simmered directly with boiling water, and no cold water should be added in the middle, so that the nutrients of the food will overflow slowly, and finally the soup will be clear.
6, collocation should be appropriate
Many foods have a fixed collocation pattern, which makes nutrients play a complementary role, that is, the golden collocation on the table. For example, kelp stew, acidic food meat and alkaline food kelp have a combined effect, which is very popular in longevity food, a Japanese longevity area. In order to make the soup taste pure, it is generally not necessary to simmer with various animal foods.
Pay attention to the order of seasoning materials, and pay special attention not to put salt first when cooking soup. Because salt can drain the water from the raw materials, protein will solidify, and the umami flavor is insufficient. Usually, the temperature of 60℃ ~ 80℃ is easy to cause some vitamins to be destroyed, while cooking soup keeps the food temperature at 85℃ ~ 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C, and seasonings such as monosodium glutamate, sesame oil, pepper, ginger, onion and garlic should be added to the soup to make it unique, but the dosage should not be too much, so as not to affect the original taste of the soup.
8. How much water should I add?
This is the key to making soup. It was found that when the raw materials and water were boiled in different proportions, the color, aroma and taste of the soup were quite different, which were1:1:kloc-0/.5 and 1: 2 respectively, and the best result was 1: 1.5. The nutritional components of the soup were determined, and the content of ammonia nitrogen (which can represent amino acids) in the soup was also the highest, even higher than when water was used less. This is because too little water is added, and the raw materials cannot be completely immersed, which affects the concentration of nutrients in the soup. With the increase of water addition, the concentration of ammonia nitrogen in diluted soup will decrease. But when the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.
9. The longer the soup is cooked, the less nutrition it has.
For a long time, people thought that "the longer the soup is cooked, the more nutritious it will be". In this regard, the Institute of Nutrition and Health Food of Tongji University School of Medicine conducted an experimental study. They chose hoof flower pot, grass chicken pot and old duck pot. It was found that the protein and fat content of hoof increased obviously after heating for 65438 0 hours, and then decreased gradually. Protein and fat content of grass chicken increased gradually after heating for 0.5 hours, and reached the maximum after heating in protein for 1.5 hours and fat heating for 0.75 hours. After duck meat was heated 1 hour, the protein content remained basically unchanged, and the fat content rose to the highest value after heating for 45 minutes. Cooking soup for a long time did not improve the nutrition of these three soups as expected. Especially for grass chicken pot and old duck pot, the longer the cooking time, the lower the protein content.