Winter health recipes for the elderly. Cold winter will cause more of the nutrients ingested by the human body to be converted into heat energy to resist the cold, while low temperature will reduce blood calcium, reduce the function of the immune system, and reduce The resistance to pathogens is reduced, resulting in frequent upper respiratory tract infections and gastrointestinal inflammation. The elderly are physically weak and should consume sufficient protein, fat, carbohydrates, vitamins and minerals in winter. Now we recommend several winter health recipes for the elderly, all of which are soups and porridge suitable for the elderly. Sanding Tofu Soup (Soup) Ingredients: Take 250 grams of tofu, 150 grams of diced pork, 250 grams of tomatoes, 50 grams of green beans, appropriate amounts of refined salt, monosodium glutamate, wet starch, sesame oil, and fresh soup. Preparation method: First cut the tofu into cubes, blanch it in boiling water, drain the water and set aside. Blanch the tomatoes, peel them, remove the seeds, cut them into small cubes, heat the oil pan, stir-fry the green onions, add fresh soup, tofu, diced meat, tomatoes, green beans, refined salt, bring to a boil, add MSG, and drizzle with wet Starch, take it out of the pot and put it into a bowl, drizzle with sesame oil and serve. Efficacy: delicious taste, nourishing yin and moistening dryness, replenishing qi, spleen and stomach. Ingredients for spicy eel soup: 20 grams of shredded eel, 5 grams of shredded chicken, 1 egg, 5 grams of gluten, water starch, pepper, MSG, soy sauce, vinegar, onion, ginger, sesame oil, refined salt, chicken broth, eel soup Appropriate amount of each. Preparation method: Put 1 bowl of chicken soup and 1 bowl of eel soup in the pot. After boiling, add shredded eel, shredded chicken, and gluten strips. Add soy sauce, vinegar, green onions, ginger, and salt. After boiling, pour in the eggs to form flowers. Add water starch to thicken the soup, put it into a bowl after boiling, add pepper, monosodium glutamate and sesame oil and serve. Efficacy: This soup is fresh and spicy, and has the effect of warming the body and replenishing deficiency. It is suitable for symptoms such as cold epigastric pain, fatigue and dizziness in winter. Salt and pepper crucian carp soup Ingredients: 1 crucian carp (about 300 grams), 10 grams of white pepper, appropriate amounts of rice wine, chopped green onion, ginger slices, refined salt, and MSG. Preparation method: remove the scales of the crucian carp, perform a laparotomy and remove the intestines, marinate it with wine, ginger slices, and salt for a while, add an appropriate amount of water, and simmer it over low heat to make a thick soup. Add pepper, chopped green onion, and MSG before serving. Efficacy: The meat of this soup is fresh and tender, the soup is delicious, nutritious and delicious. It has the effects of warming the stomach, replenishing deficiency and dispersing cold, and improving appetite. It is suitable for symptoms such as inability to eat, vomiting and nausea caused by cold in the spleen and stomach. Pepper and Fennel Beef Soup Ingredients: 10 grams of pepper, 10 grams of anise, 500 grams of beef, 1 garlic. Preparation method: Wash pepper and anise; wash and slice garlic; remove fascia from beef, wash and cut into large pieces. Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer for 2 hours, add soy sauce and MSG, and drink the soup with beef and garlic. Efficacy: Warming the body, dispersing cold, regulating qi and warming the stomach. It is used for those who suffer from cold pain in the epigastrium and abdomen, vomiting due to lack of food, and cold body and cold limbs. Codonopsis and bighead carp soup Ingredients: 1000 grams of bighead carp, 20 grams of Codonopsis pilosula, appropriate amounts of cooking wine, refined salt, green onion, ginger, grass fruit, tangerine peel, cinnamon, raw oil and chicken stock. Preparation method: Wash Codonopsis pilosula, Caoguo, tangerine peel, cinnamon bark and ginger, put them into a gauze bag and tie them. Remove the scales, gills, and internal organs of the bighead carp, wash it, and fry it in an oil pan. Pour the chicken soup into the pot, add the medicinal bag, green onions, cooking wine, and salt, cook until the fish is cooked and tender, remove the green onions, and the medicinal bag and adjust the taste. This soup has the functions of supporting the spleen and stomach, replenishing qi, and strengthening the body.