Dehumidification Soup 1: Stewed anchovies with red beans and kudzu root.

Ingredients: 100 grams of adzuki beans, 750 grams of kudzu root, a little tangerine peel, 500 grams of anchovies, and 3 slices of ginger.

Exercise:

1. Wash the red beans and tangerine peel and set aside; then peel, wash and cut the kudzu root into pieces;

2. Then cut the anchovies Wash the fish, drain the water, put oil in the pot, and fry over slow fire until slightly brown;

3. Finally, put all the ingredients into the pot together, add 2500 ml of water, bring to a boil over high heat and then turn to low Simmer for 2 hours; add appropriate amount of salt at the end.

Dehumidification Soup 2: Winter Melon and Red Bean Sashimi Soup

Ingredients: 60 grams of red beans, 750 grams of winter melon, 2 raw fish, 150 grams of lean meat, and 3 slices of ginger.

2. Wash the lean meat, then put the whole piece into the soup pot, add 2500 ml of water, and add ginger slices;

3. After boiling over high heat, turn to low heat for 2.5 hours, and finally add in Seasoning.

Dehumidification Soup Three: Smilax, Lentil and Tangerine Peel Soup

Ingredients: 250 grams of Smilax, 250 grams of Pueraria, 50 grams of adzuki beans, 50 grams of lentils, half of tangerine peel, 8 bowls of water .

Practice:

1. Peel and cut Smilax cocos into sections, peel and cut Pueraria lobata into sections; wash red beans, lentils and tangerine peel and set aside;

2. Put all the ingredients into the pot together, bring to a boil over high heat, then reduce to low heat for 3 hours.

Dehumidification soup 4: Lotus dehumidification soup

Ingredients: 30 grams of kapok, 30 grams of plumeria, 30 grams of sophora flower, 30 grams of coix seed, 100 grams of lean meat, stir-fried 30 grams of lentils, 12 grams of tangerine peel or amomum villosum.

Practice:

1. Wash the kapok, plumeria, sophora rice, coix seed, lean meat, fried lentils, tangerine peel or amomum villosum;

2. Then put all the ingredients into a casserole, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. It is very effective for people with damp-heat and spleen deficiency.

Dehumidification Soup 5: Wuzhi Peach and Pork Bone Soup

Ingredients: 8 grams of Wuzhi Peach, 300 grams of pork bones, 1 candied date, and appropriate amount of ginger.

Practice:

1. Wash the five-finger peaches and candied dates first, soak them in cold water for about 10 minutes, remove and drain and set aside; wash and slice the ginger;

2. After washing the pork bones, put them into boiling water, rinse them, wash off the blood foam, and take them out;

3. Finally, put all the ingredients into the stew pot and add an appropriate amount of water , bring to a boil over high heat, then simmer over low heat for 1.5 hours and add seasonings.