Ingredients: 4 slices of ginger, 500g of arowana, 2 tablespoons of Shaoxing wine.
Cooking: Rub with raw salt to remove the stickiness of arowana, wash, remove gills and dirt, and then wash. Fry until slightly yellow, pour Shao wine and a little water, add ginger slices, add water 1250 ml (about 5 bowls), cover and roll until the soup is milky white, and add salt. This quantity can be used by 3~4 people.
The water of bamboo cane and carrot cooked by Guangdong folk in spring and summer can also be decocted in place of tea, or boiled with pig bones. It has the effects of clearing blood heat, moistening lung, promoting fluid production, quenching thirst, promoting diuresis, clearing liver and regulating stomach, and relieving the residual heat of acne rash and the troubles of acne in children. Cogongrass rhizome can cool blood, stop bleeding, clear heat and induce diuresis. Bamboo cane has the functions of clearing away heat and purging fire, moistening dryness and detoxifying. This soup is a family soup for clearing away heat and toxic materials in this period, especially suitable for children to drink, 1~2 times a week.
Ingredients: cogongrass rhizome 50 ~ 120g (available in Chinese medicine stores), bamboo rattan 100 ~ 800g, ribs 300g (with or without ribs), and 2 slices of ginger (not available without ribs).
Cooking: wash the grass roots; Clean bamboo and rattan, and cutting into section; Wash the ribs. Put it in a clay pot with ginger, add 2000~2500 ml (8~ 10 bowl) of water, boil the pot with strong fire, then change it to slow fire 1.5 hours, and then add salt (if ribs and ginger are not used, you can add salt). Suitable for 3~4 people.
Green leeks are seasonal vegetables in spring, as the poem says: "A spring rain is enough, and all the green hairs are cut." Its leaves are like jadeite, fresh and sweet, which has been praised by many literati throughout the ages. Du Fu wrote a quatrain of "spring leeks are cut in the rain at night, and brown rice is different", and Su Dongpo sang the feeling that "the spring breeze is getting colder, and Artemisia annua tastes spring vegetables". It is not only a good vegetable, but also a good medicine. It can warm the middle warmer, promote the circulation of qi, strengthen the stomach, help the liver, and also remove toxic substances in the intestine, so it can treat enteritis and diarrhea and strengthen the kidney. As Li Shizhen said, it can cure frequent urination and enuresis. Leek clam soup is delicious and spicy, nourishing yin and strengthening yang, warming stomach and promoting qi circulation, and it is a delicious soup for families in spring.
Ingredients: 200g leek, 300g clam meat, 5g ham and 3 slices ginger.
Cooking: Wash leeks and cut into sections; Wash clam meat; Slice ham. Add water 1250 ml (about 5 bowls) and ginger to the wok, bring the leek to a boil over high fire, then bring the clam meat to a boil until it is just cooked, and add appropriate amount of salt and oil. This quantity can be used by 3 ~ 4 people. Is it soup, too? ? (that is, "dish").
Seasonal soup hawthorn lean meat Jianwei soup
Materials:
Peel 10g, hawthorn 15g, lean pork 200g, cooking wine 10g, ginger 5g, salt and chicken powder.
Production process:
1. Wash pericarp and hawthorn, wash lean meat, cut into pieces, and slice ginger.
2. Boil the water in the pot, put the lean meat into the water after boiling, and then remove it and wash it.
3. Put the big belly, hawthorn, ginger and lean meat into the pot together, and add appropriate amount of water. After the fire boils, season with low fire 1.5 hours.
Tip: Abdominal skin can reduce swelling and diuresis. Hawthorn helps digestion, strengthen stomach, regulate qi and remove blood stasis. This soup is suitable for dieters.
Jiaojianwei decoction
Ingredients: Hua Jiao, yam, Polygonatum odoratum, red dates, dried cabbage, dried longan meat, soup meat/lean meat/ribs (ribs are the best, the kind sold in supermarkets).
Efficacy: Warming stomach, benefiting qi, caring skin, enhancing physical strength and enriching blood.
Because the whole family didn't know what food they ate yesterday, they vomited and diarrhea and had a low fever, so they made it today. )
Wash the dry material and soak it for 15-20 minutes to soften it.
It is best to boil donkey-hide gelatin in boiling water for 10 minute.
Cut the meat into small pieces and boil the small ribs in water to get rid of the dirt.
Cold water-we have a big pot and a half pot [because there is no measuring cup, the ratio of ingredients to water is about 1: 3 or 4 (I mean volume)]
When the water boils, put everything in the pot and put it on the fire.
After about 3 hours, the ratio of water to soup is 1: 1, and the soup will be light golden yellow.
Just add some salt when drinking.
Tips for soup making:
1. If you use ribs instead of soup meat, put salt half an hour before turning off the fire, otherwise the ribs will not taste good.
2. It must be a medium or small fire (that is, the oven of 4-5 is in MAX9).
Dried vegetables are optional, but soup will be richer. It is strongly recommended to supplement!
Yekuzhai Zhubaodu
Key words: clearing heat and drying dampness, invigorating spleen and nourishing stomach
Now is the season when hot weather and rain alternate in the "long summer", which is also easy to cause digestive system discomfort. Zhu Bao Du Tang, a kind of game bitter-lent soup, tastes mellow and delicious. It is a common family soup for relieving summer heat and dampness, strengthening the spleen and regulating the stomach in northern Guangdong, and it is also a dietotherapy soup for gastrointestinal discomfort at this time.
Wild bitter herb is a widely known and commonly used medicinal potherb in northern Guangdong, which is rarely used or dried. It is especially famous in Qingyuan. It is called "bitter-hearted" and often uses tender leaves as soup or fried food. Its leaves are very developed, with a sweet and bitter taste, but it is refreshing. Its special flavor can obviously enhance appetite. It can be used for stewing pork tripe to clear away summer heat and dampness, strengthen spleen and nourish stomach.
Ingredients: 50g of wild bitter herbs (fresh 1 00 ~150g), pork tripe1piece, and 3 slices of ginger.
Cooking: wash the wild bitter vegetables and soak them slightly; Wash the pork belly, turn it over and wash it repeatedly with raw powder, and then rinse it clean. Put it in a casserole with ginger, add 3000ml of water (about 12 bowl of water), cook for about two and a half hours with strong fire, and add appropriate amount of salt. This amount can be used by 3 ~ 4 people, and pork belly can be picked up and cut into pieces, mixed with soy sauce to accompany the meal.