Fish and crucian carp tonify spleen deficiency, help digestion and treat anorexia. Silver carp tonifies the middle energizer, warms the stomach and moistens the skin. Sturgeon can promote blood circulation and dredge collaterals, replenish qi and tonify deficiency. Monopterus albus nourishes liver and blood, warms yang and benefits spleen.
Garlic can help digestion, dehumidify and sterilize, and is rich in vitamins A, B and C. It is not only a condiment, but also a good health care product. Garlic should not be eaten raw, because it will hurt the liver, spleen and stomach, and hurt the eyes. Besides, garlic can't be eaten with honey.
Auricularia auricula can effectively reduce blood viscosity, delay arteriosclerosis and prevent cardiovascular diseases.
Meat and mutton tonify fatigue, calm the liver and treat spleen and stomach weakness. Beef tonifies qi and nourishes blood, cures deficiency of essence and blood, beef liver tonifies liver blood, improves eyesight, and beef blood regulates qi and tonifies middle energizer. Chicken warms spleen and stomach, nourishes blood and tonifies kidney. Dog meat nourishes the spleen and stomach, warms the kidney and strengthens yang. Venison supplements the five internal organs, cures fatigue, dredge collaterals and dispel wind, and deer whip strengthens yang. Pig liver tonifies the liver, improves eyesight, benefits qi and nourishes blood.
Ginger strengthens the stomach, promotes digestion, stimulates appetite and promotes metabolism. Ginger contains gingerol, which can stimulate the cardiovascular system, accelerate the heartbeat, dilate blood vessels, promote blood circulation and prevent cancer. Ginger is spicy and hot. Eating too much will hurt your stomach, so it is not advisable to eat too much.
Kelp contains a lot of vitamins A and D, especially seaweed iodine, which can resist blood acidification, activate physiological functions and enhance immunity. Kelp also has a good blood pressure lowering effect, and regular consumption can prevent cerebrovascular accidents.
Peanut is rich in protein, fat and sugar, and also contains many kinds of amino acids and lecithin needed by human body, which has the functions of lowering blood pressure, enhancing memory and delaying aging.
Clams contain a lot of vitamin B, and the content of vitamin C is higher than other foods. It has the effects of strengthening liver function, detoxicating and relaxing bowels.
Jujube tonifies the spleen and stomach, nourishes qi and fluid, moistens the heart and lungs, and tonifies the five internal organs. He is extremely rich in nutrition, contains a variety of vitamins and minerals, and is known as a natural vitamin. Jujube also has anti-allergic, calming and improving heart function. Jujube is also a beauty product. Seven dates a day is ninety years old. Jujube is not only a warming food, but also a medicine. Among dozens of traditional Chinese medicine formulas, there is jujube.
The method of returning Quhan decoction to Wuqi chicken soup: blanch ginger slices and cooking wine in boiling water to remove blood foam and fishy smell, take out black-bone chicken, drain water, put it in a pot, add enough warm water at a time (no water is needed in the middle), then add mushrooms, red dates, angelica, astragalus, medlar, ginger slices, cooking wine and appropriate amount of salt, boil over low fire and simmer for 2 hours, then add chicken essence.
Efficacy: rich in nutrition, nourishing qi and blood, benefiting qi and expelling cold, nourishing liver and kidney, suitable for all ages.
Pepper pork belly yam soup practice: wash a whole piece of pork belly, mash 50 grams of fresh pepper into the pork belly, tighten the pork belly, and cook for about 1.5 hours. When the soup is thick and ripe, add 200 grams of peeled and diced yam, pick up the pork belly and cut it into shredded belly, and stew it in the soup for 20 minutes. Add salt and cooking wine and serve.
Efficacy: Chili is warm, warm and cold; Pork belly nourishes the stomach, dispelling cold and relieving cough. If you feel weak spleen and stomach, loss of appetite and cold hands and feet after a cold, drink Chili pork tripe soup quickly.
The method of pear lotus root horseshoe soup: peel a large section of lotus root and half a yam into small pieces, add water and stew in a casserole for half an hour, then add 10 peeled horseshoes and 1 peeled and diced Sydney, and stew for 10 minute.
Efficacy: Chinese medicine believes that white food has the effect of nourishing yin and moistening lung, and rhizome components also have the functions of supplementing body energy, enhancing immunity and preventing colds and colds.
The method of beef soup with Astragalus membranaceus: Astragalus membranaceus 12g, Codonopsis pilosula 12g were washed, put into a double-layer gauze bag and sealed to make a traditional Chinese medicine bag; Cleaning beef, cutting into pieces, cooking with Chinese medicine bag, ginger and onion, and skimming the froth; Add wine and simmer for two hours; Finally, add some salt and pepper.
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 tonifying middle energizer and strengthening bones and muscles.
The practice of radish corn yam soup: cut a corn and a carrot into small pieces, peel and cut half an iron stick yam into small pieces, add water, cook for 30 minutes, remove the pedicle seeds of red persimmon pepper 5 minutes before taking out the pot, and shred and add.
Efficacy: The rich vitamin A and β -carotene provided by carrots, corn and space peppers in this soup are very important. Coupled with the rich mucus protein in yam, it can moisten the whole respiratory organs and is very beneficial to prevent colds in winter.
The method of mutton soup with dried ginger and cinnamon: cut 150g mutton into pieces, stew with 30g crushed dried ginger and 15g cinnamon * * until the meat is rotten, add salt, chopped green onion and pepper noodles, and eat the meat and drink soup while it is hot.
Efficacy: Mutton is rich in nutrition, which is very beneficial to deficiency-cold symptoms such as anemia and deficiency of both qi and blood. Dried ginger can warm and tonify spleen yang, while cinnamon has the functions of nourishing yuan yang, 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.
The practice of mutton radish soup: cut the mutton into pieces, clean it, put it in a pot, add salt, ginger slices and star anise, boil the water for three to five minutes, remove it and rinse it with cold water several times, and discard the star anise. Add cold water, ginger and onion to the casserole, tie a knot, bring the water to a boil, add mutton, stew for an hour on low heat, then add radish pieces, and continue to stew for about an hour. Add Lycium barbarum and mutton in the last ten minutes. If the meat is soft and rotten, increase the time appropriately. Add two teaspoons of milk and some salt before cooking.
Efficacy: Warming meridians to dispel cold, regulating qi and regulating stomach. Mutton tonic, combined with the balance of radish, nourishes "warm but not fire" and is a good health soup in winter.
Practice of ginseng and lily lean broth:150g lean pork is cut into pieces and washed for later use; 50 grams of Pseudostellaria heterophylla, 50 grams of lily and half of Siraitia grosvenorii are washed, put into a casserole, add two bowls of clear water, boil with strong fire, add lean meat, stew with low fire for one hour, add salt and cooking wine.
Efficacy: Lily has the effect of moistening lung and dryness, while Pseudostellaria heterophylla has the effect of invigorating qi, benefiting middle energizer, benefiting lung and benefiting body fluid. After adding Siraitia grosvenorii to relieve cough and eliminate phlegm, the taste of the whole soup tends to be sweet, which is especially effective for dry cough after a cold.
Pepper and pork belly chicken ingredients: 1 pork belly, half chicken, appropriate amount of salt, cooking wine, appropriate amount of ginger slices, appropriate amount of black pepper and appropriate amount of onion.
Practice: remove the fascia from the pork belly, knead it with flour first, then rinse it twice with clear water, then wash it three times with salt in the same way and then wash it with live water; Put the pork belly in a cold water pot, then scoop it up and wash it, cut the chicken into pieces with scissors, then wash it and put it in a cold water pot, then scoop it up and wash it. Put pork belly in a pressure cooker, add onion and ginger slices, and cook with cooking wine for 20 minutes. At the same time, cook the chicken in the soup pot, add the ginger slices and onion segments, add cooking wine when it is half cooked, keep it from bubbling, and then turn to low heat for one hour. After the pressure cooker is completely exhausted and opened, the pork belly is picked up and cut into strips, then pork belly and pork belly soup are added, cooked and seasoned with salt; Add pepper and reduce the heat for 20 minutes.
Efficacy: It has the effects of promoting circulation of qi, invigorating spleen, warming stomach, warming and nourishing, dispelling cold, stopping stomachache and detoxifying for deficiency of middle qi, anorexia, dyspepsia, deficiency cold, stomachache and stomach injury.
The practice of brown sugar ginger jujube soup: wash 10 jujube and a small piece of ginger; Put the red dates, ginger slices and two bowls of cold water into the pot. After the fire boils, simmer for 10 minutes. Add about 20g of brown sugar and stir well.
Efficacy: Both ginger and jujube have the effects of warming the middle warmer, dispelling cold, restoring yang and dredging veins, enriching blood and strengthening the body resistance. Drinking brown sugar, ginger and jujube soup can promote vasodilation and make the whole body feel warm, which is very beneficial to dispelling cold and treating cold in cold constitution, and also has a warming effect on women's menstrual abdominal chills.
The method of Sydney Nanxing lean broth: peel one Sydney and cut it into pieces, and stew it with 15 south almond and 50g lean pork slices for 40 minutes.
Efficacy: Sydney moistens the lungs and relieves cough, relieving respiratory discomfort caused by dry air in early winter; Almond not only spreads lung, eliminates phlegm, relieves cough and asthma, but also contains rich protein, fat, vitamins and minerals. Cooking soup with lean meat with low fat and high protein can enhance your resistance and help you stay away from colds in winter.
Cold porridge white radish beef porridge ingredients: beef, rice, glutinous rice, white radish, onion ginger, broccoli stalk, coriander, salt and cooking wine.
Production steps:
(1) Cut the beef and blanch the ginger and onion.
(2) Cut the white radish into pieces. Peel the broccoli stem and cut it into pieces.
(3) Marinate diced radish and broccoli with salt.
(4) Wash the cooked beef and glutinous rice.
(5) After the soup pot is boiled, put the beef and rice into the pot. When the fire boils, turn to low heat and cook slowly.
(6) It takes about 40 minutes to an hour. Ten minutes before the porridge is completely cooked, put the washed diced radish into the pot, turn off the heat, add chopped coriander and season with salt.
(7) Stir well and serve.
Tip:
(1) The beef and mutton used for cooking porridge must be blanched after the knife is changed, so that the cooked porridge has no fishy smell and the finished product is beautiful.
(2) Broccoli stems are ingredients. If it happens, you can use it. It's not bad to switch to green bamboo shoots.
(3) The white radish needs to be washed after adding salt, so that the radish tastes sweet and has no peculiar smell.
This kind of meat porridge is usually seasoned with proper amount of salt. If you like, you can use some broth instead of water, which tastes fresher. You can also add a little pepper to taste.
Hawthorn lotus lily porridge ingredients: 50g rice, lotus seed 10g, lily 10g, dried hawthorn 10g, and 20g crystal sugar.
Production steps:
(1) Wash the rice, soak it in clear water for 30 minutes, then take it out and drain it for later use.
(2) Soak the lotus seeds and lilies in clear water until they are soft, and wash the dried hawthorn.
(3) The amount of water in the pot is appropriate, and the fire is boiled. Pour the rice into the pot and cook for 20 minutes on low heat.
(4) Add lotus seeds, hawthorn and lily, and continue to cook on low heat for 20 minutes.
(5) Add rock sugar to taste and serve in bowls.
Tip:
(1) This porridge can help digestion and remove fat. It is suitable for both cold and hot.
(2) After adding hawthorn, stir the porridge in the pot with a spoon to avoid burning the bottom of the pot.
(3) To cook a bowl of good porridge, you must stew it slowly to release the nutrients in the ingredients.
Asparagus and Shrimp Porridge Ingredients: 6 asparagus, shrimp 100g, half a cup of rice, shredded ginger, olive oil, salt, cooking wine, sugar, black pepper and a few drops of sesame oil.
Production steps:
(1) Wash the rice and marinate it with a few drops of olive oil. Shrimp is marinated with salt, sugar, pepper, cooking wine and ginger slices.
(2) Cut off the old roots of asparagus, cut the stems into small pieces, and leave a section on the top of the head.
(3) Boil the water in the rice cooker and add the rice.
(4) After the water is boiled again, continue to stir with a rice spoon until the rice grains bloom.
(5) Cover and heat for about 20 minutes until the porridge becomes sticky.
(6) Add diced asparagus and shredded ginger and cook for 5 minutes.
(7) Add shrimps and asparagus strips.
(8) Add enough salt to taste and sprinkle with pepper.
(9) Cook the shrimp until it is cooked, drop a few drops of sesame oil and take it out of the pot.
Tip:
(1) Boil the water first, then add the rice, and keep stirring, which will make the rice blossom and make the porridge more viscous.
(2) Asparagus strips are used for decoration, and they can all be diced when eaten by themselves.
Ingredients of yam and pumpkin porridge: half a cup of rice, yam 1 small piece, pumpkin 1 small piece, and appropriate amount of salt.
Production steps:
(1) Taomi, soaking for half an hour;
(2) Peel the yam and pumpkin respectively and cut them into small pieces;
(3) Put the rice, the yam and the pumpkin into a pot, add a proper amount of clear water, and bring to a boil;
(4) When cooking porridge, stir until the porridge is thick, and add salt to taste. The thin consistency of porridge can be mastered according to personal preference.
Ingredients: rice 1 bowl, fish maw, lean meat, ginger, coriander, oil, salt, sugar, chicken powder, essence elements.
Production steps:
(1) Prepare a bowl of round rice, wash it and mix it with some oil and salt;
(2) salt, sugar, chicken powder, essence, raw powder, oil and ginger are mixed and pickled for later use;
(3) Boil water and add rice and lean meat;
(4) After the lean meat is cooked, pick it up and tear it into thin strips by hand.
(5) Put the lean meat strips into the porridge and continue to cook until soft. After the porridge is cooked, cook the marinated fish fillets for another 5 minutes and season with salt;
(6) adding coriander to enhance fragrance and remove fishy smell;
(7) cooked, slippery fish belly lean meat porridge.
Tip: Add salt when marinating fish belly. Try the last seasoning before adding salt.
Egg and spinach porridge diet: 200g rice, 50g broken corn, egg 1, spinach 1, chopped green onion, a little cooking wine, a little salt, a little vegetable oil and a little chicken essence.
Production steps:
(1) Put a little broken corn in the rice and soak it in cold water for 30 minutes.
(2) Preparation materials: eggs and spinach (washed) for later use.
(3) Put a little cooking wine in the egg bowl and break it up.
(4) Blanch spinach, supercooled water, chopped green onion and egg liquid for later use.
(5) Boil the water, add the soaked rice, cover it, and simmer slowly until it is sticky.
(6) Add a little vegetable oil and chopped spinach, and pour the egg mixture clockwise.
(7) Add salt and chicken essence, finally add chopped green onion and turn off the fire.
Millet longan horseshoe porridge ingredients: millet, horseshoe, red dates, longan, medlar and water.
Production steps:
(1) Wash water chestnut, add a little salt and cook ginger slices.
(2) After cooking, peel off a proper amount of water chestnut meat and cut it into appropriate sizes.
(3) Put water in the pot, and add jujube, medlar and dried longan.
(4) Prepare millet, put it in after the water is boiled.
(5) Cook for a while, then add water chestnut meat.
(6) When using the pot, don't cover the lid completely after the pot is boiled, otherwise the millet porridge will be sprayed out, leaving a seam. Just cook until you like the consistency, cover the fire and simmer for a while before drinking.
Cereal porridge 1 Ingredients: Coicis Semen, buckwheat rice, Redmi, oat rice, rhubarb rice, black rice, black glutinous rice, brown rice, red beans, black beans and lotus seeds.
Raw material 2: red dates, raisins, medlar, walnuts and oatmeal.
Raw material 3: purple potato and yam.
Raw material 4: instant oatmeal
Production steps:
(1) Wash everything in the material 1, remove the plumule from the lotus seeds, and put them into a casserole after washing.
(2) After adding 8- 10 times of water, cover the casserole, turn on high fire and cook until the water in the pot boils (depending on the material and water quantity, it usually does not exceed 10 minutes), turn off the fire and stew for 1 hour without opening the lid.
(3) When the stew is 1, the purple potato and Chinese yam are peeled and cut into pieces, the red dates are washed, the walnuts are cut into small pieces, and the peanuts, raisins and medlar are washed for later use.
(4) After stewing for one hour, open the pot cover, the Mi Dou becomes soft, and the lotus seeds are almost ripe.
(5) Pour the processed materials 2 and 3 into the pot, stir a little, cover the pot and cook. Turn off the fire when the water in the pot is boiled (the second boiling time is short, and the pot can be boiled in 3 or 4 minutes), and simmer without opening the lid 1 hour.
(6) After the second stewing 1 hour, all the materials are cooked and the porridge is cooked.
Tip:
(1) Both materials 1 are difficult to cook, so cook first, and materials 2 and 3 are easy to cook before cooking. Material 4 Oatmeal is an alternative material, which should be added according to the situation.
(2) Among these materials, black glutinous rice and rhubarb rice can increase viscosity, and white glutinous rice can also be added. Finally, oatmeal can greatly increase the viscosity and consistency of porridge.
(3) Potatoes can also be sweet potatoes and taro, and other materials such as chestnuts and pumpkins can also be added.
(4) Using this fire-saving porridge cooking method, there are two common miscellaneous grains that are not suitable for direct use: one is dried Euryale ferox and the other is white kidney bean.
Chicken and mushroom porridge ingredients: one Sanhuang chicken, crab-flavored mushrooms, dried mushrooms, rice and water.
Exercise:
(1) Wash the whole chicken, remove the bottom and head of the chicken, cut off the chicken wings, legs and neck, divide the chicken in two, and put them together in an electric pressure cooker.
(2) Add washed crab-flavored mushrooms and seafood mushrooms.
(3) Add a proper amount of fragrant leaves.
(4) Add one cinnamon, one star anise, appropriate amount of cooking wine and water, and then add a spoonful of salt.
(5) Cover the pressure cooker, twist the pressure valve, and select the soup. After 30 minutes, the soup is ready.
(6) Wash the rice and soak it in clear water for one hour in advance.
(7) Drain the soaked rice, then pour in the cooked chicken soup, and then turn to low heat to boil.
(8) Tear the cooked chicken into shredded chicken by hand.
(9) Soak mushrooms and fungus in advance and wash them, and then cut them into strips.
(10) The porridge is cooked to about 1 hour, depending on the state of the porridge. Rice is soft and porridge is sticky. Then add mushrooms and fungus, as well as crab-flavored mushrooms and seafood mushrooms in the soup before.
(1 1) Add appropriate amount of sesame oil and salt and cook for about 15 minutes. Turn off the fire, stir the shredded chicken evenly and sprinkle some shallots on the surface.
Corn ribs porridge ingredients: ribs, corn, rice, ginger, salt, sesame oil, chives.
Exercise:
(1) Wash the ribs, blanch them, blanch them in a cold water pot, boil out bleeding foam, and take them out and wash them.
(2) Put the blanched spareribs and enough water in the pot, add 2 pieces of ginger to boil, and turn to medium heat for one hour.
(3) Clean the fresh corn, cut off the corn kernels with a knife, add them into the sparerib soup, and put the washed rice into the pot. In order to prevent the pan from burning, stir frequently and turn to medium heat for 30 minutes. Until the porridge is thick and slippery.
(4) The cooked porridge is very thick. Turn off the heat with a little salt and season with sesame oil.
Ingredients of scallop shrimp porridge: leftover rice scallop (soaked overnight in advance), ginger slices, fresh shrimp and celery.
Exercise:
(1) Scallops are soaked in a little water in advance (I started soaking all night the next morning), and then cut into filaments.
(2) Peel the ginger and cut it into filaments, cut the celery into granules, shell the fresh shrimp, cut a knife from the back to remove the gut, add a proper amount of salt and ginger powder, knead it with your hands as many times as possible (this will remove the mucus on the shrimp and make it unpalatable), and then wash it for later use.
(3) Put the leftover rice into the pot, add a proper amount of water (the ratio is about 1: 8, depending on the water absorption of the rice and the thickness of the porridge you want. If it is too thick, you can add hot water halfway), and then drop a few drops of salad oil. It is said that putting some oil can make porridge taste smoother and tender.
(4) Bring to a boil, add dried Bess, and continue to boil on low heat (keep pressing down with a spoon in the middle to avoid scalding the pot).
(5) When rice is cooked into porridge, you can add shredded ginger and shrimps and cook for about 5 minutes.
(6) Finally, put some salt, pepper, a few drops of sesame oil and sprinkle with celery powder.
Black rice porridge material: 50 grams of high-quality miscellaneous grains, appropriate amount of red dates and appropriate amount of water.
Steps:
(1) Prepare black rice;
(2) soaking black rice for two hours;
(3) washing red dates and tremella;
(4) putting the soaked black rice and other raw materials into a pot;
(5) Add rock sugar, add more water and cook for about two hours.
Ingredients: 50g jujube, 50g lotus seed, 50g lily, 50g lean meat, rice 100g, monosodium glutamate and salt.
Production steps:
(1) Preparation raw materials: rice, lean meat, lily, lotus seeds and red dates.
(2) Wash and shred lean meat.
(3) Wash the rice, pour a proper amount of water for porridge, and then cook porridge.
(4) Add lotus seeds and red dates.
(5) After the porridge in the pot is boiled, add the shredded lean meat, stir with a spoon and continue to cook.
(6) After the porridge is cooked, pour the lily into the pot and cook for another ten minutes. Finally, add a little salt and monosodium glutamate to taste.
Tip:
(1) If you like lilies that have been cooked for a long time and are a little rotten, put them in the pot with lean meat, because I prefer not too rotten, so put them at the end.
(2) Don't have too much lean meat, just add some flavor.
(3) Put the lotus seeds earlier, because they need to be cooked for a while.
Carrot mutton porridge ingredients: appropriate amount of mutton, glutinous rice, rice, carrots, onions, coriander, salt and pepper.
Production steps:
(1) mutton shredding,
(2) Add onion and ginger.
(3) Wash the blanched mutton and chop the carrots.
(4) putting the prepared materials into a soup pot, adding enough water,
(5) Bring the fire to a boil, and turn to low heat to cook until the porridge is cooked.
(6) Chop parsley and onion. Add porridge, add salt to taste, and eat immediately.
Tip:
(1) Add glutinous rice, and the porridge will be more fragrant when cooked.
(2) The quantity of rice and water in this porridge should be well controlled.
Cold-dispelling spicy incense pot materials: Pixian bean paste, dried pepper, broccoli, cauliflower, lettuce, lotus root, potato, bean skin, fermented bean curd, yuba, fresh mushrooms, auricularia auricula, fat beef roll, chicken wings, Beijing fish, bell pepper, pepper, aniseed, cumin, onion, ginger and garlic;
working methods
(1) First, the ingredients are processed: yuba and auricularia are soaked, potatoes, lotus roots and lettuce are washed and sliced, broccoli and cauliflower are broken into small flowers, washed, bean skin is cut into strips, smoked and cut into small pieces;
(2) blanching the fat beef roll, cauliflower, broccoli, potato chips, lotus root slices, fresh mushrooms and auricularia respectively in boiling water; Slice onion, ginger and garlic, which can be whole or divided into two pieces; Chop chicken wings into small pieces and stir-fry until they are 80% ripe for use;
(3) Heat the wok and pour in a little more oil than when cooking. After onion and ginger are fragrant, pepper and aniseed are fragrant;
(4) Stir-frying dried peppers, sweet peppers and Pixian bean paste; Pour all kinds of processed ingredients into the pot in turn and stir fry thoroughly;
(5) Add a lot of garlic cloves and cumin grains and stir-fry until the garlic cloves are half soft. Add a little salt according to taste and stir well.
Dried bean curd silk material: two pieces of dried bean curd, about 300g? That is, two pieces of A4 size, one onion, three parsley, two cloves of garlic, appropriate amount of Chili oil, appropriate amount of sesame oil, a bottle of seafood soy sauce, appropriate amount of sesame, a little bit of sugar, a little bit of salt and a little bit of chicken essence;
working methods
(1) Prepare all raw materials, shred dried bean curd, shred onion, cut parsley into sections, and mince garlic;
(2) Blanch the dried shredded bean curd with water, and then pour it into a large bowl with coriander, shredded onion and minced garlic;
(3) Add a proper amount of salt (a little more, this dish is salty and delicious), monosodium glutamate, sugar and cooked sesame seeds;
(4) Pour in a bottle of seafood soy sauce; Add Chili oil (pour in with chopped Chili); Stir evenly; Pour in the right amount of sesame oil, then continue to stir evenly and plate.
Yam fried beef preparation ingredients: beef 100 g yam 20 g salt 3 g cooking wine chicken essence ginger 2 pieces soy sauce starch sugar chopped green onion.
Production method:
(1) Slice beef, add cooking wine, salt, egg white, soy sauce and starch and mix well;
(2) peeling and cutting Chinese yam for later use;
(3) Heat oil in an oil pan, stir-fry beef slices until they turn white, and take them out;
(4) Wash the pan, heat oil, saute ginger slices, stir-fry yam until 7 minutes cooked, pour in beef slices, stir-fry, season, and sprinkle with chopped green onion.
Shredded daylily Ingredients: 200g of dried daylily, 50g of shredded pork, onion, ginger, pepper, 1/2 teaspoons of pepper powder, 1 teaspoon of salt, 2 teaspoons of soy sauce, 1/2 teaspoons of soy sauce, 1 0/small bowl of clear soup;
working methods
(1) soak the day lily in warm water 1 hour, and then drain the water for later use; Chop onion, ginger and pepper for later use;
(2) Pour soybean oil into the wok, and when the oil is boiled, add shredded pork, onion, ginger and pepper, and stir-fry until the meat is fragrant;
(3) adding pepper; Stir-fry day lily, stir fry, and pour in clear soup;
(4) Open the lid and bake for 10 minute, and continue to stir fry; Until the water in the pot is dry, add seasoning and serve.
Stir-fried yam with mushrooms Raw materials: mushrooms, yam, soy sauce, sugar, salt, starch and water.
Exercise:
(1) Soak Pleurotus ostreatus until it is soft, remove the pedicle and wash it.
(2) The yam is peeled and washed, cut into small pieces and sliced for later use.
(3) After the pot is hot, stir-fry the mushrooms with oil, then add the water, soy sauce and sugar soaked in the mushrooms, bring to a boil, and simmer for 10 minute.
(4) Add yam, burn it together, and thicken it with salt and starch.
It can increase energy for the body and play a role in cold resistance. It is especially suitable for the elderly and children with weak body and poor resistance to keep warm.
Stewed beef with potatoes (1), diced beef, and sliced potatoes, carrots and peppers into hob blocks;
(2) Add uncooked cold water to beef, boil it and cook it for 2 minutes;
(3) taking out the beef and washing the floating foam on the surface of the beef with hot water;
(4) beef and hot water are put into a pot, and onion, ginger, garlic, fragrant leaves, fennel, cinnamon and red pepper are added;
(5) After boiling, add cooking wine, light soy sauce, light soy sauce, sugar and corn oil, and simmer for 40 minutes;
(6) Add potatoes and carrots, add appropriate amount of salt and continue to simmer for15min;
(7) Add green pepper and continue to simmer for 5 minutes;
(8) Add monosodium glutamate and sesame oil and take it out.
Tip: Don't directly cook potatoes, fried potatoes are not easy to shape, and the cooking time is greatly reduced. And the potatoes should be fried as well as possible, so that the last step is shortened and the beef will not get old because of the long cooking time.
Cold-dispelling tea and jujube tea practice: it is best to use 10- 15 jujube every time, cut the jujube skin, put it in a teacup, and brew it with boiling water instead of drinking tea.
Efficacy: Jujube has the function of strengthening the body and strengthening muscle strength. It contains cyclic adenosine monophosphate, which can dilate coronary artery and enhance myocardial contractility, and contains maslinic acid and other ingredients, which has the effect of inhibiting cancer. Can tonify spleen and stomach, and can be used for treating spleen and stomach weakness. Jujube has high sugar content and high heat production, which is especially suitable for eating in winter.
Method of black bean tea: take black bean 100g, sappan 10g, appropriate amount of brown sugar and 700ml of clear water. Wash black beans with clear water and drain for later use. Add a proper amount of water, sappan wood and black beans into the pot, and take out sappan wood and black beans when the black beans are cooked. Then add a proper amount of brown sugar, stir and melt, and serve.
Efficacy: Black beans can resist aging. It is recorded in Compendium of Materia Medica that black beans are very effective in delaying aging and treating waist and knee pain. In addition, women who want to tonify kidney and blacken hair can often refer to this tea.
This tea can be used in the late period of menstruation or when the amount of menstruation is small, which can care for the weak body.
Method of Lycium barbarum tea: Take a handful of Lycium barbarum (about 20-30 capsules) and 3-4 capsules of red dates. Put Fructus Lycii and Fructus Jujubae directly into a glass, brew with boiling water, or take it after boiling with water.
Efficacy: Gouqi tea has the efficacy of treating many diseases, such as physical weakness, cold, stomach strengthening, liver and kidney diseases, tuberculosis, constipation, insomnia, hypotension, anemia, various eye diseases, alopecia, stomatitis and skin care.
Method of black tea: take 3g of black tea, milk 100g and 2g of salt. Put the black tea in a pot and add water to boil for 5 minutes. Strain out the red tea leaves and boil the milk in another pot. Boil the milk, add the tea juice, add salt and stir.
Efficacy: Drinking hot tea often in winter can effectively replenish the water needed by human body, especially black tea, which is warm in nature and can nourish human yang. Black tea is rich in protein and sugar, which can nourish the body, strengthen yang, generate heat and warm the abdomen, enhance the cold resistance of the human body, help digestion and get rid of greasy food.
The practice of osmanthus tea: the flower buds of osmanthus fragrans in autumn are not picked, washed and dried in the shade, and then sealed and preserved. Can be added to tea for drinking. When drinking, use about seven to ten flowers, add appropriate amount of black tea and brown sugar, and brew with hot water.
Efficacy: Sweet-scented osmanthus is warm and pungent. It can be taken by decocting, making tea or soaking in wine in the lung and large intestine meridians, warming the middle warmer to dispel cold, warming the stomach to relieve pain, resolving phlegm and removing blood stasis, and has a certain curative effect on anorexia, excessive phlegm, cough, hemorrhoids, dysentery and amenorrhea abdominal pain. Many patients with stomach problems feel cold pain in winter. Drinking osmanthus tea at this time can relieve symptoms very well.
Pu 'er tea practice: use 3 grams of cooked Pu 'er tea and appropriate amount of honey. Put Pu 'er tea into a cup and brew it with boiling water; When the tea soup is cooled to 50-60℃, appropriate amount of honey is added according to personal taste.
Efficacy: Pu 'er tea is mild in nature, and has problems in digestive tract, especially stomach, and has the function of nourishing and protecting stomach. The temperature is cold in winter, especially for girls, who may often have cold hands and feet, which is especially suitable for this split-cold crowd. In addition, it also has a certain curative effect on patients with chronic diseases. Pu 'er tea can dilate blood vessels, lower blood pressure and heart rate, and has adjuvant therapeutic effect on patients with hypertension and arteriosclerosis.
Recommended reading:
The method of dispelling cold starts with cold, and how to dispel cold has the most obvious effect?
How to keep warm indoors in winter Tips for keeping warm indoors in winter help your room heat up without air conditioning.
What should I wear for winter sports? Matters needing attention in winter sports
Traditional Chinese medicine for dispelling cold
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