There is a health preserving theory that dryness leads to moistening. Practice has proved that it is very beneficial to drink more nourishing and moistening soup in autumn!
Rhizoma imperatae, Sydney and pork lung soup
Ingredients: 200g of fresh cogongrass rhizome, 2 Sydney, pig lung 1 pair, 5g of dried tangerine peel.
Method: Wash and cut the pig lungs, put them in boiling water for 5 minutes, pick them up and rinse them off; Cut the Sydney into pieces, and remove the core; Dice cogongrass rhizome. Soak tangerine peel in water until soft, and cook it with pig lung, Sydney and cogongrass rhizome for 2 hours.
Function: clearing away heat and moistening lung, resolving phlegm and relieving cough, cooling blood and helping digestion. Can be used for body heat, nosebleeds, autumn cough, or dry cough without phlegm, or blood in phlegm, thick yellow phlegm, sore throat, hoarseness, dry mouth and constipation. It is also suitable for patients with hepatitis, cirrhosis, tracheitis and pneumonia.
Sydney Nanxing lean broth
Ingredients: fresh Sydney, almond and lean pork.
Method: Peel Sydney, cook with almonds and lean pork for 2 hours, and then drink.
Function: This soup has the functions of moistening lung, promoting fluid production, clearing away heat and resolving phlegm, relieving cough and moistening dryness.
Chuanbei apple beverage
Ingredients: one apple, fritillary bulb 10g or so, and proper amount of honey.
Methods: Flatten the apple cover, hollow out the heart, add Fritillaria 10g, cover with a proper amount of honey, fix it with a toothpick, stew for 2 hours, and eat the soup residue together.
Function: moistening lung, resolving phlegm, relieving cough, used for cough with excessive phlegm, dry throat and thirst.
Stewed duck kidney with dried dates and cabbage soup
Ingredients: 4 salted duck kidneys,100g lean pork, 250g dried cabbage and 5 candied dates.
Method: Soak dried Chinese cabbage in clear water and cut into sections; Soak the salted duck kidney in warm water and cut into pieces; Wash the lean pork. Put all the ingredients in the pot, add appropriate amount of water, boil with strong fire, and stew for 2-3 hours to taste.
Function: clearing away dryness and moistening lung, relieving cough and promoting fluid production. It is used for dry cough without phlegm, dry throat and thirst.
Taizishen Baihe broth
Ingredients: Pseudostellaria heterophylla100g, Lily 50g, Siraitia grosvenorii half, lean pork150g.
Method: Wash the original slices of lean meat, clean Radix Pseudostellariae, Lily and Siraitia grosvenorii, put them in a pot, add appropriate amount of water, boil with strong fire, add lean meat, simmer for 1-2 hours, and season.
Function: clear lung dryness, benefit lung and promote fluid production. Suitable for qi deficiency, lung dryness, cough and shortness of breath, dry mouth and thirst, lung injury caused by heat and cough with spicy beef soup? 3? 0? 7? 3? 3? 2 Ingredients: 500g beef, bracken, mung bean sprouts, green onions, beef powder seasoning: 2 tablespoons Chili oil (dare not eat too spicy ...), 2 tablespoons Korean Chili powder, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon garlic paste, ginger paste. 2 cloves of garlic, 2~3 slices of ginger, 2 tablespoons of granular black pepper 1/2, scallion 1 small pieces, 2000ml※ of clear water ※ The materials used for cooking beef can only be replaced by 1/4 white radish and granular black pepper. White radish in winter is very sweet, which is great for making soup. Practice: 65438.
In the process of cooking, you should pick up the floating powder on the noodle soup. ) 2. After the beef is cooked ... the soup is filtered and the beef is shredded for later use. 3. Boil bracken and mung bean sprouts in boiling water respectively until soft, and scoop up the extruded water; When Koreans were in cook the meat, they used to soak the meat in water for a period of time to make the blood in the meat dissolve in water. This method is equivalent to our flying water in China ... I personally admire the flying water in China. After all, raw meat is soaked in water. On the one hand, I'm afraid of bacteria growing at room temperature, on the other hand, the raw meat seems to become less elastic after soaking in water ... 1. Put shredded beef, bracken, mung bean sprouts and green onions into a large pot and mix well. ※. 2. put a little oil in the pot (Chili oil is also ok) to fry the ingredients before. 3. Finally, add beef soup and appropriate amount of salt, and cook the soup for about 5 minutes. It's also great to put it in a small casserole, beat an egg in it, and cook it until it tastes like the egg and cooks it with the egg for about 7 minutes ... When it's cold ... soak the rice in spicy beef soup, and then eat it with a spoon ... beyond addiction ... to have a delicious "fish mutton soup" raw material: mutton 65438+.
Production method:
A blanch mutton, wash, change knives and cut into small pieces. Stir-fry the crucian carp in the oil pan.
B. Boil mutton in water until it is slightly crispy, then add crucian carp and medlar and cook until the soup is milky white, and add seasoning.
Features: white color, mellow taste, strong body, truly embodies the "combination of fish and sheep"-fresh. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 3. Put water in the pot, boil the ribs and stew them with low fire. When the ribs are cooked to 80% maturity, put the wax gourd into the soup and cook them together; 4. Add the right amount of salt, chicken essence and pepper. Tips for making ribs and winter melon soup: winter melon and ribs should be marinated separately to keep the original flavor.