What soup do you drink in autumn?
Recommendation 1: Pine mushroom lotus root ribs soup
Ingredients: 30g of Tricholoma matsutake, 500g of ribs, 2 sections of lotus root, 2 sections of onion, 3 slices of ginger, 0/0 capsules of pepper/kloc, and a little salt.
Practice:
1, after Tricholoma matsutake is soaked, filter the water soaked in Tricholoma matsutake for later use. Wash the ribs and cut them into small pieces. Pour water into the pot, boil over high fire, add ribs and cook for 5 minutes. After the surface changes color, take out. After peeling and washing lotus root, cut it into hob blocks. Wash and cut green onions, and wash and slice ginger.
2. Pour the water soaked in Tricholoma matsutake into the casserole, and add enough water again. After the fire boils, add ribs, onions, ginger and pepper, cover and simmer 1 hour. Add lotus root pieces, cover and continue stewing for 20 minutes. Add a little salt to taste before eating.
Efficacy: Lotus root is rich in inorganic salts, and eating lotus root can strengthen the ability to keep out the cold. Tricholoma matsutake is rich in nutrients such as protein, amino acids, multivitamins, unsaturated fatty acids, carbohydrates and minerals, and has the functions of strengthening the body, regulating qi, benefiting the stomach, enhancing human immunity, and expelling cold and dampness.
Recommendation 2: dried Chinese cabbage and Siraitia grosvenorii pig bone soup
Ingredients: 400g pork bone, Chinese cabbage, Siraitia grosvenorii, candied dates, almonds, dried tangerine peel, salt, 3 slices of ginger and water.
Practice:
1, wash and chop pig bones, boil them in water, and remove blood. After boiling a lot of bubbles, continue to cook for a while, then pick them up and rinse them with running water for later use. Wash the dried cabbage with clear water and soak it for about half an hour.
2. Pour a proper amount of water into the casserole, put the washed pork bones and ginger slices in, and boil over high heat. When the water boils, pour in dried Chinese cabbage, Siraitia grosvenorii, candied dates, almonds, dried tangerine peel and ginger, boil and turn to low heat for 2 hours. Finally, add a proper amount of salt to taste.
Efficacy: Dried Chinese cabbage is made of Chinese cabbage, which is the richest in minerals and vitamins, rich in crude fiber, and can nourish the heart and regulate blood. It is used to stew Siraitia grosvenorii pig bone soup to strengthen the spleen, moisten the lungs, maintain beauty and moisten. The dried Siraitia grosvenorii pig bone soup with cabbage is very suitable for people with hot hands and feet and vigorous fire due to yin deficiency.
Recommendation 3: Sydney lily stewed pork lean meat
Ingredients: Sydney 1~2, lily 30g, figs 5, south apricot10g, north apricot 5g, pork lean gram, dried tangerine peel1/4g, and ginger 3 slices.
Practice:
1, wash everything separately. Soak lily slightly; Cut the lean pork into pieces; Wash Sydney with rice washing water, remove the core and cut into pieces.
2. Boil with ginger except Sydney, add 2500 ml of water (about 10 bowl), boil with strong fire for about 1 hour, boil with Sydney for about half an hour, and then add salt.
Efficacy: Sydney lily stewed pork lean meat, moist and delicious, with the effects of clearing away heat and relieving dryness, moistening lung and promoting fluid production.
Recommendation 4: Chinese yam and carrot ribs soup
Ingredients: a catty of pork ribs, grams of yam, carrots and lotus roots each100g. Onion ginger, a small piece of angelica, aniseed, fragrant leaves, salt and pepper.
Practice:
1, add water to the inner container of the non-boiling pot, add onion ginger, angelica, aniseed and fragrant leaves and boil. Let's take a pot of boiling water and put the washed ribs in the blanching to remove the blood. Boil the blanched ribs in the inner pot for 15 minutes. Add peeled and diced yam, carrot and lotus root slices and continue to cook for 5 minutes.
2. Put the inner pot into the outer pot and cover it for 40 minutes. When eating, just open the lid and add salt and pepper to taste.
Efficacy: ribs are rich in calcium and protein; Fresh yam nourishes yin and lungs, moistens fur and grows muscles; And carrots "benefit the stomach, soothe the five internal organs, lower the qi and tonify the middle", which can help to stimulate the appetite.
Recommendation 5: Coconut potato beef soup
Ingredients: one coconut, two potatoes, one onion, one carrot, twelve ounces of beef, two slices of ginger, and appropriate amount of salt.
Practice:
1, cut the coconut meat into pieces; Peel and cut potatoes, onions and carrots. Wash the beef, put it in boiling water, rinse it again, and then cut it into thick pieces.
2. Boil a proper amount of water, add coconut, potato, onion, carrot, beef and ginger, simmer for about 60 minutes, and season with salt.
Efficacy: This is a nourishing and nourishing soup. Among them, the fruit of coconut has the effects of tonifying deficiency and strengthening, benefiting qi and expelling wind, eliminating malnutrition and killing insects, and it can make people's faces moist after long-term eating. Potatoes are also suitable for cooking soup. They are rich in dietary fiber, which can peristalsis of intestines and effectively relieve constipation.
Recommendation 6: Sea Coconut Almond Fig Soup
Ingredients: sea coconut, almond, fig, pig's trotters, white sugar, ginger and garlic, star anise, pepper and salt.
Practice:
1, rinse the soup materials for later use. Boil the hoof in water, and at the same time, the sand pot for cooking soup is also filled with water to cook. Blanched pig's trotters are fished out and put into a casserole for cooking soup. Pour the previously washed soup materials into the casserole.
2, casserole soup after the fire is boiled, change to a small fire for one hour, then remove the trotters for use, and the soup will continue to simmer. Put a proper amount of oil in the wok and add white sugar to make it brown. When the color of the sugar darkens, pour in the trotters and stir fry, so that each trotter is stained with sugar color.
3. Add ginger and garlic and stir fry. Add soy sauce, and the color will be darker if there is soy sauce. Add the right amount of star anise. Add pepper. Add the right amount of salt. Add half a bowl of water, not half of the pig's trotters. After boiling, turn to low heat, cover the pot for about 20 minutes, until the trotters are cooked and rotten, turn on high heat to collect the soup, sprinkle with chopped green onion and take out the pot.
Efficacy: This soup tastes sweet and the pork is delicious. Moreover, the sea coconut has the effect of moistening the lungs and relieving cough. It is good to drink it in autumn, and the fig has the effect of clearing heat. Almond is also moistening the lungs, especially suitable for drinking in dry seasons.
Recommendation 7: Lady Enforcers Pig Lung Soup
Ingredients: 50g of Lady Enforcers, 750g of pig lung, 30g of Siraitia grosvenorii, 2 slices of ginger, 2 strips of onion, 2 tablespoons of cooking wine, a little salt and a little white pepper.
Practice:
1, the pig lung is lavage with water to white, cut into large pieces, blanched in boiling water for 2 minutes, and drained. Lady Enforcers is soaked in clear water and washed for use; Wash and drain Siraitia grosvenorii, slice ginger and cut onion.
2. Heat 1 tbsp of oil in the pot, stir-fry the pig lung until it is dry, add 2 tbsp of cooking wine, stir-fry until it is well boiled, and put it into a clay pot. Pour 6 bowls of clear water, add Lady Enforcers, Siraitia grosvenorii, onion and ginger slices, cover with high fire and boil, then simmer for 2 hours, and season with salt and white pepper.
Efficacy: Lady Enforcers has the functions of clearing away heat and phlegm and removing accumulated heat. Guangdong folk often use it to cook pig lungs in autumn and winter to clear away lung heat and nourish lung qi. Jian Hua Zhu Fei Tang takes the shape of lung to replenish lung qi, so the soup has good effects of clearing lung, moistening dryness, relieving cough and resolving phlegm, and is suitable for lung dryness and foul breath in autumn and winter.
Recommendation 8: Ginkgo wax gourd old duck soup
Ingredients: ginkgo 1 00g, wax gourd100g, Euryale ferox 20g, Guanglao duck1each, 3 slices of ginger and 4 pieces of dried tangerine peel1.
Practice:
1, ginkgo hulling, hot water ironing to remove clothes and cores; Wash Euryale ferox; Soak pericarpium Citri Tangerinae to remove pulp; Wash wax gourd with skin and cut into pieces; Wash the duck and remove the tail.
2. Put them into the earthenware pot together with ginger, add 3000 ml of water (about 12 bowl of water), change the simmer pot from strong fire to slow fire for 2 and a half hours, and add appropriate amount of salt.
Efficacy: Duck nourishes the yin of the five internal organs, clears away the heat of deficiency and fatigue, nourishes blood and relieves water, nourishes the stomach and produces fluid, which is a good product for autumn. Ginkgo wax gourd old duck soup, the duck meat is fresh and fragrant, the ginkgo is smooth and tender, the soup is clear and strong, and it has the functions of promoting fluid production, moistening the lungs and benefiting qi.
Recommendation 9: Dried cuttlefish ribs and radish soup
Ingredients: ribs, white radish, dried cuttlefish, ginger, cooking wine, black pepper, onion and salt.
Practice:
1, wash the dried cuttlefish and soak it in cold water for at least 3 hours until it bubbles. Blanch the ribs, drain and cut them, and slice the ginger for later use. Remove the white bones, eyes and mouth from the dried cuttlefish, cut into small pieces and continue to soak in water. Heat a small amount of oil in the pot, stir-fry the lower half of ginger slices until fragrant, then add ribs, and fry for 3-5 minutes on medium and large fire until both sides turn yellow.
2, cooking wine, add boiling water, the remaining ginger slices, dried cuttlefish, and boiled with the water soaked in dried cuttlefish, skim off the floating foam. Transfer to the soup pot and simmer 1-2 hours, peel and cut the white radish into the soup and continue to stew 1 hour. Turn off the heat, season with salt and black pepper, and sprinkle with chopped green onion.
Efficacy: As the saying goes, "winter radish competes with ginseng", so the frequency of radish appearing on the table in autumn and winter is quite high. Pork ribs and radish soup, together with nutritious dried cuttlefish, have the effect of eliminating stagnation and moistening dryness.
What soup is suitable for autumn dinner? All the above soups have the effects of nourishing yin and moistening dryness, and drinking them before dinner in autumn is the best health care. But don't just eat soup without meat residue. There are many nutrients still in the soup residue, so remember to eat soup and meat for dinner in autumn!
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