Efficacy: warming the middle warmer to relieve pain, strengthening the spleen and appetizing.
Ingredients: 3 grams of pepper, 0/50 grams of ham/kloc.
Practice: Wash and slice the ham, and add water to the pot with pepper to make soup. When the meat is cooked, skim off the oil slick and season it.
Indications: Hiccup due to stomach cold, nausea and vomiting, stomach pain due to deficiency cold and diarrhea due to spleen deficiency.
2. Spinach and ham soup
Spinach is flat and sweet, enters the gastrointestinal tract, and has the functions of nourishing blood to stop bleeding, astringing yin and moistening dryness. Suixiju Diet Spectrum holds that it can "open the diaphragm, dredge the gastrointestinal tract, moisten dryness and promote blood circulation, and have poor stool, which is suitable for patients with hemorrhoids". Therefore, it is especially suitable for making autumn and winter soup. Ham has the function of strengthening spleen and tonifying kidney, and is also commonly used in autumn and winter.
Ingredients: 500g spinach, 50g ham and 2~3 slices ginger.
Practice: wash spinach and cut it into small pieces; Cut the ham into small pieces. Heat oil in a wok, add 2 tbsp oil, saute ginger slices, add 250 ml water (about 5 bowls of water), bring to a boil, add spinach and cook for a while, then add a little sugar and salt.
3. Ham and fresh bamboo shoots soup
Practice: Use good ham, good soup, fresh bamboo shoots or magnolia slices (that is, good dried bamboo shoots) with green vegetables, and cook the soup as usual.
4. Carassius auratus ham soup
Ingredients: crucian carp 1 strip (weighing about 300g) ham 50g refined oil 50g Shaoxing wine 30g chopped green onion 3g ginger slices 10g sugar 5g refined salt 2g.
Exercise:
(1) Scrape the scales and dig the gills of crucian carp, cut open the abdomen, take out the internal organs, wash and drain the water, and then use a crescent knife; Wash the ham and cut it into long thin slices.
(2) First, put the ham into a wok, add a proper amount of water, refined salt and white sugar, boil it with strong fire, skim the floating foam, add Shao wine and simmer it with low fire for later use.
(3) Heat the wok with high fire, add refined oil to 80% heat, put ginger slices and chopped green onion into the wok, then add crucian carp, fry both sides slightly, cook Shao wine, add ham soup, simmer with low fire until the soup is milky white, and add monosodium glutamate to serve.
Features: This soup has Suzhou flavor. The color is red and white, the fish is tender, fat and delicious.
5. Ham and fish head soup
Ham and fish are both delicious and nutritious foods. Together, they can also make delicious dishes. Different methods have different flavors and are different dishes in family recipes.
Features: bright color, fragrant legs and fresh fish, thick soup like milk, unique.
Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Practice: Cut ham and bamboo shoots into rectangular pieces of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it. Put the casserole on a high fire, add the cooked lard, when it is 40% hot, add the fish head to stir fry, add the cooking wine and shredded onion and ginger (minced), turn the fish head over, add boiling water, cover the pot and cook for a while to make the soup thick, then put the fish head in a soup basin, place it symmetrically, and spread ham slices and bamboo shoots on the fish alternately. Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin, and pour in the cooked oil.