When the weather is humid in spring, the body is prone to accumulate moisture, causing skin relaxation; In winter, I ate a lot of fatty food and piled it up in my body. There is also an old saying: dry gold is hard to buy spring to vent. Here are several kinds of dampness-removing soups:

Braised chicken feet with lentils and barley

Efficacy: invigorating spleen and eliminating dampness, relaxing muscles and activating collaterals.

Ingredients: chicken feet 40g, lentils 10g, coix seed 7g and ginger slices.

Practice: First, take off clothes and clean chicken feet, cut off toenails, then wash lentils and coix seed, and then put them into a stew with chicken feet and ginger slices.

Chef's comment: The ingredients of this soup must be fresh. For example, chicken feet should not be chilled, because it will affect the taste of soup. This soup usually feels fresh and sweet.

Ginkgo barley belly

Efficacy: moistening lung, strengthening spleen and eliminating dampness.

Ingredients: 30 grams of small belly, 6 ginkgo, 7 grams of coix seed, and appropriate amount of ginger.

Practice: Wash the pork belly, cut it into strips, put it in a stew with washed ginkgo and coix seed, and add a slice of ginger.

Chef's comment: The soup tastes mellow and sweet.

Gouqitou stewed pork ribs

Efficacy: tonify deficiency and essence, clear away heat and improve eyesight.

Ingredients: 60g of sparerib, 0/0g of gouqi tou/kloc-,3g of medlar, half a piece of candied dates, and appropriate amount of ginger slices.

Practice: Wash and chop the ribs first, and then wash the wolfberry head and wolfberry fruit with clear water. Then put all the ingredients into the stew.

Chef's comment: Choose Tang ribs instead of pork chops, because pork chops are fatter and the soup is greasy when stewing. This soup has a strong meat flavor and is very sweet.

Stewed raw fish with cabbage

Efficacy: nourishing yin and clearing heat, invigorating spleen and promoting diuresis.

Ingredients: 50g raw fish, 0/5g kudzu root/kloc-,2g candied dates, and appropriate amount of ginger.

Practice: After the raw fish is processed, the viscera is removed, washed and chopped, and the kudzu root is rinsed with clear water, and then all the materials are put into the stew.

Chef's comment: Gecai should be soaked in clear water for a while to avoid pests. This soup has the flavor of both fish and vegetables.

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Tips:

1. Eight essentials of soup making

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A. choose the right raw materials. B. fresh food. C. cookware. Proper cooking. E. reasonable water distribution. F. Appropriate collocation. Fine operation. H. pay attention to the soup time.

2. The secret of soup: eat soup slowly!

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A. material selection B. water temperature C. blanking D. temperature E. heating time F. meat material treatment after soup cooking G. soup cooking equipment

3. Tips for making soup

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A, it is best to drink soup with cold water. Because there is always a little meat on the bone, if hot water or boiled water is poured into the pot at the beginning, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner and outer layers of protein cannot be fully dissolved into the soup.

B, add enough cold water at a time, and slowly heat up. In this way, protein can be fully dissolved in the soup, and the soup tastes delicious.

C. don't add salt to the soup too early. Salt will quickly exhaust the water contained in meat, and accelerate the solidification of protein, which will affect the umami taste of soup. If you need to add soy sauce, soy sauce should not be added too early, and other ingredients such as onion, ginger and wine should not be put too much, otherwise it will affect the umami flavor of the soup itself.

D, cover the pot and cook the soup.

E, if you want the soup to be clear and not turbid, you must use a small fire to make the soup only boil. Because the protein molecules in the soup will condense into many white particles, the soup will naturally be turbid.

The practice of soup (267 kinds of soup)

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Qing Bu liangshashen lean broth

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Nourishing yin and reducing fire to cook peach old chicken soup!

Stewed pork bone with angelica dahurica in Hu Aishan

Simple and delicious red dates and tremella soup

Chef's recommendation: DIY Qushi Decoction

Two Healthy Soups for Eliminating Dampness and Warming Stomach

Drink water in sweet water to moisten winter.

Hawthorn and red jujube soup

Braised abalone with medlar meat

Stewed partridge with North and South Apricot and Chuanbei

Clearing heat, dispelling summer heat and moistening intestines —— White skin and white heart sweet potato mustard soup

Spleen Strengthening, Summer Eliminating and Dampness Eliminating —— Mulberry Leaf, Grass Root, White Bean and Pig Vietnam War Decoction