Stewed sashimi soup with red bean and winter melon: invigorating spleen, diuresis and detumescence.
Raw fish 1 strip, slaughtered, 500g white gourd (with skin), 60g red beans, 5 shallots, soup, no salt.
Braised old duck with amaranth: nourishing yin and stomach, invigorating spleen and benefiting water.
Amaranth 100 ~ 120g, an old duck, slaughtered, put amaranth into duck belly, add water and simmer for 2 hours, and take it with a little salt.
Fried lentil yam porridge: invigorating spleen and nourishing stomach.
60 grams of fried lentils, 60 grams of yam and 50 grams of rice are cooked into porridge, and children are halved.
Radish lotus seed pig tongue soup: moist and nourishing, can relieve spring cold and wet sleepiness.
750 grams of radish, 50 grams of lotus seeds, 25 grams of amaranth, 3 candied dates, 500 grams of pig tongue and 750 grams of pig bones.
Quail soup: invigorating spleen and appetizing.
A quail, codonopsis pilosula 15g, yam 30g for soup.
Stewed water snake with Smilax glabra: eliminating dampness
Smilax glabra 10g, water snake 50g, two red dates and ginger1g..
The above recipes of spring soup, eliminating dampness and strengthening spleen, and beauty beauty are all good. Generally speaking, the soup materials suitable for making spring soup can be Atractylodes macrocephala, Poria, Angelica sinensis, Chinese yam, Coix seed, lentils and so on. Spleen-strengthening foods include crucian carp, carrot, apple, yam, millet, lotus seed, amaranth, pork belly, duck and quail. Dehumidifying foods include: carp, adzuki bean, day lily, lettuce, coix seed, lentils, wax gourd and so on.
Pork soup with green carrots.
Summer soup recipe
Ingredients: 1 catty of green radish (about 640g), 4 ounces of carrot (about160g), 4 candied dates, 12 ounces of lean pork leg (about 400g), a small piece of dried tangerine peel and proper amount of water.
Practice: (1) peeled radish and cut corners; Wash the original pork block; Soak the dried tangerine peel and wash it. (2) Put clean water and dried tangerine peel into a straight casserole, bring to a boil with strong fire, add all the raw materials, then roll and simmer for about three hours.
Note: (1) Buy radish in soup, preferably thick and heavy, with a round top and a sharp bottom. (2) This soup has dietotherapy effects on lung dryness, dry throat and dry eyes.
Qingbuliang lean broth
Materials: 250g of lean meat (5 Liang), raw and cooked Coicis Semen 1 0g (2 yuan), 5g of lotus seed (1 yuan), 5g of lily (1 yuan), Huaisheng10g (2 yuan) and 5g of Polygonatum odoratum (/.
Practice * Boil lean meat in boiling water for 5 minutes, take it out and wash it.
* Wash all ingredients to refresh yourself.
* Boil a proper amount of water, add all the ingredients and cook for 3 hours until the soup is seasoned with salt and raw materials.
Efficacy This soup is sweet and nourishing, and has the effects of eliminating dampness, appetizing, resolving phlegm and strengthening lung isothermal cooling. It is especially suitable for people who are weak and weak, and it is a good product in summer and autumn.
An old pigeon soup for removing dryness and moistening lung
Materials: 2 pigeons, about 500g, Adenophora adenophora 20g, Polygonatum odoratum 20g, Ophiopogon japonicus 15g, ginger 5g, bone soup 2000g, and a little refined salt.
Production: (1) Cut each pigeon into four pieces, blanch them in a boiling water pot, wash off the blood and drain them for later use.
(2) Put pigeon meat, washed Radix Adenophorae, Rhizoma Polygonati Odorati, Radix Ophiopogonis and ginger slices into a casserole, inject bone soup, cover the lid, and simmer for about 60 minutes with slow fire until the meat is cooked and the soup is thick, and then season.
Efficacy: nourishing yin and benefiting qi, clearing away heat and toxic materials, moistening and nourishing lung, promoting fluid production and moistening dryness.
Cabbage and pork lung soup
【 Composition 】 Pig lung120g, 90g of dried Chinese cabbage and 5 candied dates.
[Method] (1) Soak dried Chinese cabbage in clear water, cut into sections, and soak in boiling water to remove astringency; Peeling and washing candied dates; The pig feed is repeatedly cut into pieces in clear water, squeezed dry, then put into a pot to dry the water, and then taken out and rinsed clean. (2) Put all the ingredients into the pot together, add appropriate amount of water, boil with strong fire, then simmer for two hours, and season.
Indications: Chronic bronchitis is a dry and hot cough with symptoms of cough, asthma, scanty and sticky sputum, dry mouth and slight fever, dry throat and red tongue.
[Usage] Drink in the same amount
Ginseng lily duck soup
[Composition] Radix Glehniae, lily each 30g, fat duck150g.
[Method] Wash Radix Glehniae, Lily and Duck separately, put them into a pot together, add appropriate amount of water, first boil them with strong fire, and then stew them with slow fire until the ducks are cooked.
Indications: nourishing yin and moistening lung, clearing heat and resolving phlegm. It is suitable for cough and expectoration, dry mouth and throat, tuberculosis cough caused by lung heat and yin deficiency.
[Usage] Eat duck with soup
Autumn soup recipe
Tian Qingre relieves summer heat, removes dryness and moistens lungs, and is nutritious and nourishing. The following autumn tonic soup, such as shredded radish and crucian carp soup, is simple in materials and convenient to cook. Drinking nourishing and moistening soup in autumn is good for your health! Radish shredded crucian carp soup can clear away heat and nourish, and can also prevent colds.
Soup: Carassius auratus Ingredients: white radish and shredded ginger.
Practice: Slaughter and wash the crucian carp, fry it in the oil pan first, add shredded ginger, add the soup to boil over high fire, skim off the foam, the whiter the soup, the better, and add shredded white radish before cooking.
Tremella corn syrup clears dryness and moistens lungs.
Soup: sweet corn kernels, tremella, red dates, medlar and rock sugar.
Practice: soak the tremella and tear it into small flowers, blanch it in water and take it out. Add water to Tremella, Fructus Lycii and Fructus Jujubae, cook until Tremella is soft and rotten, and add rock sugar. Add corn kernels and cook for about fifteen to twenty minutes.
Tips for soup: just a few medlars, it will be a little sour if it is too much. Just cook the tender sweet corn for a while.
Papaya and peanut ribs soup can clear away heat and relieve summer heat, moisten skin, moisten intestines and relieve constipation.
Soup: fresh and cooked papaya 1 piece (about 500g), dried and fresh peanut kernel 100g, fresh ribs 250g, and proper amount of seasoning.
Practice: Wash fresh papaya, peel and core, and cut into coarse pieces. Wash the impurities of dried and fresh peanut kernels with clear water, wash the blood stains of fresh ribs with clear water, cut into coarse slices, add refined salt and mix well. Then put these soups together in a soup pot, add a proper amount of water, and cook them with strong fire first, and then with slow fire. Cook the peanuts until they are ripe and soft.
Cook a pot of soup for yourself and your family. Drinking nourishing and moistening soup in autumn is good for your health!
Winter soup recipe
Winter soup recipe
Winter is very dry, and it is beautiful for people to drink a bowl of warm nourishing soup. Anyone who is proficient in cooking knows that to cook a pot of delicious soup, you need to use various auxiliary materials and combine delicious food through various channels. By drinking soup, it really plays a role in strengthening the body and preventing and treating diseases. When cooking and drinking soup, we must follow scientific principles, otherwise there may be deviations.
Choosing the right ingredients is the key to making a good soup. The raw materials for soup are usually animal raw materials, such as chicken, duck, lean meat, pork elbow, ham, fish and so on. Pay attention to the requirements of full flavor, small smell and less blood stains when buying. This kind of food is rich in protein and nucleotides, and the water-soluble nitrogen-containing extract from poultry meat is the main source of soup freshness.
Cooking utensils should choose fresh soup, and the best effect is to simmer in an old crock. Pot is a kind of clay synthesized from timely, feldspar, clay and other raw materials, which is difficult to transfer heat. It is fired at high temperature. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer heat from the outside to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients are dissolved, the fresher the taste of the soup is, and the crisper the texture of the food is.
The key to simmering soup correctly is to boil it with a big fire and simmer it with a small fire. In this way, fresh and fragrant substances such as protein extract can be dissolved to the maximum extent, and the soup is fresh, mellow and delicious. Only by simmering with low fire for a long time can the extract dissolve more.
Pay close attention to the order of seasoning materials in operation, especially when cooking soup, you can't put salt first. Because salt can drain the water from the raw materials, protein will solidify, and the umami flavor is insufficient. Usually, the temperature of 60℃ to 80℃ is easy to destroy some vitamins, while cooking soup keeps the food temperature at 85℃ to 100℃ for a long time. Therefore, vegetables should be added to the soup to reduce the damage of vitamin C, and seasonings such as monosodium glutamate, sesame oil, pepper, onion and garlic should be added to the soup to make the soup unique, but the dosage should not be too much, so as not to affect the original taste of the soup.
Cooking method for slimming and beautifying in winter
Chestnut soup old duck soup
Ingredients: 300g chestnuts, old duck 1 piece, a small piece of dried tangerine peel, and 3 slices of ginger.
Exercise:
1, wash chestnut shells.
2. Wash and chop the ducks, fly water, take them out, wash them with clean water and remove oil.
3. The dried tangerine peel becomes soft and scraped off.
4. Boil 9 cups of water or an appropriate amount. Add chestnuts, old duck, dried tangerine peel and ginger, bring to a boil, simmer for 3 hours and season with salt.
Zhu Zhe Luo hong bu Zhu bone soup
Ingredients: 250g bamboo pole, 500g carrot, 500g pig bone, 500g dried tangerine peel, a little refined salt.
Exercise:
1. Wash the bamboo pole, peel it and cut it into small pieces. Wash carrots, pork bones and dried tangerine peel respectively, and peel carrots.
2. Add an appropriate amount of water to the casserole, first use strong fire until the water boils, then add the above materials, stew for 2 hours with slow fire, and serve after seasoning.
Dried vegetables, tofu and salted fish head soup
Ingredients: two salted fish, 60 grams of dried cabbage, three pieces of tofu, one teaspoon of peanut oil and six pieces of ginger.
Practice: (1) Remove gills and scales from salted fish heads, wash them, wash them with ginger and dried cabbage, soak them until soft, and drain them; Wash the tofu, pour it into a straight casserole, boil it over high heat, cut it into sections, roll it up, and cook it over medium heat for three hours.
Note: the soup itself is salty, so it doesn't need to be seasoned with salt.
Dongguazhengan decoction
Ingredients: two pairs of fresh chicken offal, 80 grams of pork liver, 480 grams of wax gourd, three slices of ginger, eight bowls of clear water and three spoonfuls of peanut oil.
Seasoning: half a tablespoon of wine and light soy sauce, one teaspoon of corn flour and peanut oil.
Practice: (1) Wash chicken intestines into sections, rub them with salt, wash them, disinfect and deodorize them several times, and cut them into sections; Boned chicken liver and cut into small pieces; Cut the chicken gizzard to remove the yellow stomach membrane, and clean the chicken gizzard in the same way as chicken intestines; Put them all in a bowl, add seasoning and mix well, marinate slightly, add shredded ginger and mix well, and wash the pork liver; Wash the wax gourd, cut it into small pieces of 1cm, heat the casserole, put oil to boil, add salt, pour the wax gourd, and pour water into the casserole for about half an hour; Add chicken offal and pork liver, and stir quickly with chopsticks until it is rolled up and the materials are cooked.
Note: After the chicken offal is washed with salt, it can also be marinated with salt and shredded onion for 30 minutes before washing. Put it in a hot pot and stir-fry with Chili and soy sauce. The soup has no smell.
Li Ya nanbeixing lean broth
Ingredients: three fresh duckbill pears, twelve ounces of lean meat (about 400g), one or two ounces of apricots (about 40g), peanut oil, a little salt and twelve bowls of clear water.
Practice: (1) Wash the pears, peel and remove the heart; Wash the apricots in the north and south, and wash the original pieces of lean meat for later use. (2) Bring the water to a boil, add pork, pears and almonds, bring it to a boil with strong fire, and cook for about two hours with medium fire or even slow fire.
Note: this soup can be seasoned with oil and salt, or it can be drunk lightly to refresh and moisten the throat.
Pork soup with green carrots.
Ingredients: 1 catty of green radish (about 640g), 4 ounces of carrot (about160g), 4 candied dates, 12 ounces of lean pork leg (about 400g), a small piece of dried tangerine peel and proper amount of water.
Practice: (1) peeled radish and cut corners; Wash the original pork slices. Soak the dried tangerine peel and wash it. (2) Put the clean water and dried tangerine peel into a straight casserole, bring it to a boil with strong fire, add all the raw materials, and then put it into a slow fire for about three hours.
Note: (1) Buy radish in soup, preferably thick and heavy, with a round top and a sharp bottom. (2) This soup has therapeutic effect on lung dryness, dry throat and dry eyes.