What soup to drink in winter to get rid of fire? Nowadays, people are more willing to start with diet and regulate their bodies through diet rather than drugs. Generally, everyone knows that what soup to drink in summer and what soup to drink in winter can eliminate fire? Let's share with you what soup to drink in winter to get rid of fire.
What soup to drink in winter to remove fire 1 What soup to drink in winter to remove fire?
1, lotus seed tremella decoction
Ingredients: tremella, lotus seeds, red dates, medlar and rock sugar.
Practice: soak the tremella in water, remove the yellow induration at the bottom, and shred for later use. Put clear water in the soup pot, put tremella, rock sugar, jujube and medlar in cold water, and bring to a boil over high fire. Always stir the pan to prevent the tremella from sticking to the pan. Turn off the heat after boiling, and keep turning the wok over.
Efficacy: There is also the phenomenon of lung fire in winter. Drink lotus seed tremella soup, nourish yin and moisten the lungs, soothe the nerves and nourish the heart.
What soup do you drink in winter? Recommend eight kinds of fire-reducing soups.
2. Stewed pork lean meat with Sydney green radish
Ingredients: Sydney 1 piece, green radish 1 piece, 4 red dates, 250g lean pork and 2 slices of ginger.
Practice: Wash everything. Peel Sydney and radish and cut into pieces; Cut the lean pork into small squares; Jujube is pitted. Stew with ginger, heat 1000 ml boiling water (about 4 bowls), cover and stew for about 3 hours. Salt is added to the drink.
Efficacy: Sydney in the soup has the effects of moistening lung, resolving phlegm, relieving cough, clearing heart-fire and reducing internal heat, while radish in the soup is moist and delicious, which can relax the middle qi and strengthen the spleen and stomach. When stewed with lean pork, it can clear heart, moisten lung, clear dryness and remove annoyance.
3, pork liver medlar soup
Ingredients: pork liver 100g, medlar 300g, seasoning salt 1 spoon, ginger 5g, cooking wine 5ml, starch 10g, white vinegar 5ml, proper amount of water and vegetable oil 5ml.
Practice: Slice pig liver, put it in a bowl and soak it in clear water and white vinegar for 15 minutes, then rinse it with clear water; Stir the cooking wine, starch and 1/2 teaspoons of salt for pork liver evenly, peel and shred ginger; Marinate the pig liver for a while, wash the medlar, and remove the leaves without stalks; Pour a proper amount of water into the pot, add shredded ginger, pour vegetable oil, slide into pork liver and cook; Add Lycium barbarum and cook for a while. Add 1/2 teaspoons of salt to taste.
Efficacy: Lycium barbarum is cool, which can clear liver and kidney, reduce lung fire, and eat pig liver to remove lung fire.
4.lily Sydney soup
Ingredients: 30 grams of lily, Sydney 1, and appropriate amount of rock sugar.
Practice: soak the lily in clear water for one night, pour the lily into a casserole with clear water the next day, add more than half a bowl of clear water and cook for one and a half hours. Lily is rotten, add peeled and diced Sydney and rock sugar, and cook for another 30 minutes.
Efficacy: It has the effects of promoting fluid production to quench thirst, clearing away heat and relieving restlessness, nourishing yin and purging fire, so it is very suitable for dizziness, headache, bitter taste and dry throat caused by excessive fire due to yin deficiency, yin deficiency after fever and vegetarian fever.
5, water chestnut root radish soup
Ingredients: water chestnut 10, fresh cogongrass rhizome 200g, white radish 1, lean pork 200g, ginger 1 slice, a little salt.
Practice: water chestnut and white radish are peeled and washed; Wash fresh grass roots and lean pork, and scrape ginger; Add a proper amount of water and all the ingredients to the casserole, cook for about two hours, and then season.
Efficacy: It has the functions of clearing away heat and toxic materials, promoting fluid production to quench thirst, moistening intestines and relaxing bowels.
6. Siraitia grosvenorii olive pig bone soup
Ingredients: Half Siraitia grosvenorii, 8 green olives, 500g spareribs, carrot 1 root, and 2 slices of ginger.
Practice: Wash Siraitia grosvenorii and green olives, and cut the green olives several times with a knife; Wash carrots and cut into pieces; Wash the bones of pork vermicelli, cut into pieces, soak them in water and pick them up; Pour 8 bowls of water into an earthenware pot and bring to a boil. Add all the ingredients and bring to a boil. Turn to slow fire and cook for an hour and a half. Season with salt and drink.
Efficacy: nourishing yin and relieving sore throat, promoting fluid production and moistening dryness. Siraitia grosvenorii has the reputation of "the divine fruit of China", which has the effects of clearing away heat and cooling blood, promoting fluid production and relieving cough, moistening intestines and expelling toxin, moistening lung and resolving phlegm.
7. Pueraria lobata, red beans, oyster sauce and squid
Ingredients: 600g of kudzu root, 50g of adzuki bean, 3-5g of oyster sauce, 400g of shad/kloc-0, 50g of lean pork and 4 slices of ginger.
Practice: Peel the kudzu root and cut into pieces, wash the shad, fry in a pan until it is slightly yellow, and save a little hot water. Put all the ingredients together in a clay pot, add 2000 ml of water (about 8 bowls), simmer for about 1 hour after the fire is boiled, and then add salt.
Efficacy: Cantonese people think Pueraria lobata is most suitable for autumn and winter, because it has the effect of clearing away heat and promoting fluid production, especially for people with bone fire and stomach fire. This soup has the effects of clearing away heat and nourishing yin, moistening dryness and regulating stomach.
8. Shashen Yuzhu Snow Ear Decoction
Materials: Glehnia littoralis 15g, Polygonatum odoratum 15g, Tremella fuciformis 15g, 200g lean pork, dried tangerine peel and a little salt.
Practice: First soak the tremella in clear water for later use; Clean radix Glehniae, rhizoma Polygonati Odorati, lean meat and pericarpium Citri Tangerinae with clear water respectively; Add a proper amount of water and all the ingredients to the casserole, cook for about two hours, add salt to taste, and serve.
Efficacy: clear dryness and moisten lung, nourish yin and tonify.
What soup to drink in winter? 2 It is dry in winter, and it is most suitable for drinking this kind of soup for clearing heat, reducing fire and moistening dryness, suitable for all ages.
The pot cover soup is also very delicate. Different ingredients with a pot of soup are completely different in nature. Some of them are nourishing and easy to get angry, which is not suitable for the elderly and children. Some tonify fire and moisten dryness, which is suitable for all ages. Therefore, when we want to make soup at home, we all choose to make up the fire and moisten the soup, which is suitable for the whole family. I wonder if you have ever had mustard soup? Mustard is a seasonal dish in winter. Mustard, whether fried or boiled, is very suitable for eating in winter. Contains carotene, dietary fiber and vitamin C; Warm in nature, pungent in taste, entering lung, stomach and large intestine meridian. It has the effects of relieving exterior syndrome, diuresis, moistening lung, resolving phlegm, relaxing bowels and appetizing, and has a good effect of clearing away heat and fire.
When I was young, I didn't like drinking water. Because water has no taste, drinking less water can easily lead to dry throat, excessive internal heat and dryness. My mother will cook a pot of mustard soup for me to drink, and then add a sweet potato to cook it together. At that time, sweet potatoes were also very sweet, so the soup cooked together was very sweet and delicious. I miss it now. Now the Spring Festival is coming, and many snacks are prepared at home. I was greedy for a while and didn't shut up, which led to a fire. I quickly cooked a pot of mustard soup and went to the fire. In fact, there are many varieties of mustard, so it looks a little different. They are all tall and thin, and friends who often cook are easy to distinguish. Ordinary mustard tuber tastes bitter, while Shuidong mustard tuber and Chaozhou mustard tuber are not bitter at all, and they are especially sweet, so the more you drink soup, the more you want to drink it. I bought Chaozhou mustard tuber this time. It is more than 60 centimeters high, with thin stems and wide leaves. It is really not easy to buy this dish today. Completely robbed. There's not much left. Several people are buying it. The store said that the Spring Festival is coming, and the supply is insufficient. I want to eat by luck. Well, I was lucky to get it.