[Ingredients] 200g fresh cogongrass rhizome, 2 Sydney, pig lung 1 pair, 5g dried tangerine peel.

[Method] Wash the pig lungs and cut into pieces, 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 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] A fresh Sydney, almonds and lean pork.

[Method] Peel Sydney and cook with almonds and lean meat for 2 hours.

【 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, Chuanbei about 10g, and appropriate amount of honey.

[Method] 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 and relieving cough, used for cough with excessive phlegm, dry throat and thirst.

■ Dried duck kidney and red jujube soup

[Ingredients] 4 salted duck kidneys, 100g lean pork, 250g dried cabbage and 5 candied dates.

[Method] Dry Chinese cabbage was soaked 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 dryness and moistening lung, relieving cough and promoting fluid production, used for dry cough without phlegm, dry throat and thirst.

■ Radix Pseudostellariae and Lily Clear Soup

[Ingredients] Pseudostellaria heterophylla100g, lily 50g, Siraitia grosvenorii half, lean pork150g.

[Method] Wash the original slice of lean pork, clean Pseudostellaria heterophylla, Lily and Siraitia grosvenorii, put them in a pot, add appropriate amount of water, boil with strong fire, add lean pork, and cook with slow fire for 65,438+0-2 hours to taste.

【 Function 】 Clear and moisten lung dryness, benefit lung and promote fluid production. It is suitable for people with qi deficiency, lung dryness, cough, asthma, shortness of breath, dry mouth and thirst, lung injury caused by hot cough and dry throat. The highest state of TCM health preservation is to conform to the weather, geographical location and human harmony. Women belong to the yin, and every woman who can support herself will not miss this nourishing day in winter. Chinese cabbage sparerib soup:

Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.

Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.

Vegetable sparerib soup

Ingredients: a catty of ribs, half a cabbage and two tomatoes.

Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.

Practice: first blanch the ribs in Sichuan, then remove the blood, then wash off the foam, then blanch the ribs in boiling water and cook them for half an hour on low heat. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.

Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but don't cut it into small pieces. Tear it into pieces by hand, and it will taste better with fire.

pork rib soup

Ingredients: twelve ribs, one radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt.

Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating.

Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste.

Golden needle sparerib soup

Ingredients: small row of twelve Liang, Jin Baihe half Liang, two slices of ginger.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.

Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.

Bitter gourd sparerib soup version 1

Ingredients: twelve ribs and one bitter gourd.

Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: after the ribs are blanched to remove blood, add a spoonful of wine to the stew pot and steam with water for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when cooked and soft.

Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter.

Bitter gourd sparerib soup version 2

500g of bitter gourd, 400g of ribs, onion, ginger, Shaoxing wine, salt and monosodium glutamate.

Exercise:

1, the stem and pulp of bitter gourd are removed and cut into pieces; Wash the ribs and cut them into small pieces.

2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.

3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate.

Microwave oven practice: Add spareribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the spareribs with medium and small fire for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute.

Key tip: put bitter gourd after the ribs are cooked, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product.

Nourishing recommendation 1: ginseng black-bone chicken soup

The role of chicken soup should not be underestimated. Chicken is warm, and it is mainly used for treating spleen and stomach yang deficiency and sallow complexion. If several Chinese medicines are added to the chicken soup, the effect will be more obvious.

Ginseng Black-bone Chicken Soup, in which top grade Yishan Ginseng is added, has the effects of nourishing and strengthening, invigorating qi and calming the nerves, promoting fluid production to quench thirst and improving intelligence. Can improve physical and mental work ability, reduce fatigue and restore physical strength; It can also enhance the detoxification function and immunity of the liver.

Nourishing recommendation 2: water snake scorpion soup

Water snakes and scorpions are easily associated with their beauty. Today, MM who loves beauty wants to be a beauty of snakes and scorpions, because scorpions have the effect of detoxification. Water snake scorpion soup is delicious and nourishing. Drinking this soup can not only fight poison with poison, expel toxins from the body, but also beautify and slim down!

Nourishing recommendation three: loquat leaf partridge soup

As we all know, loquat leaves have antitussive effect, and this season is also a period of high incidence of tonsillitis and pharyngolaryngitis, especially in Guangdong, which is easy to get angry. Drinking a bowl of nourishing soup will make their throats feel moist.

Nourishing recommendation 4: Nanbei apricot and Sydney stewed white lung soup

To nourish and moisten the lungs, you can try Nanbei apricot and Sydney stewed white lung soup. This soup also contains figs. The taste of figs is sweet, and the sweetness of Sydney is natural and gentle. It not only has the function of clearing stomach, but also moistens throat and lungs. Drinking a bowl while it is hot can relieve constipation and eliminate hot air. Of course, it goes without saying that it is best for all smokers to drink!