The recipes and practices of health-preserving soup, the old people often say: medicine tonic is not as good as food tonic, and food tonic is the most acceptable health-preserving way without side effects, especially soups. There are many soups that can nourish, beautify and prolong life. Let's take a look at the recipes and practices of health-preserving soup.
Recipes and practices of health-preserving soup 1 1, summer health-preserving soup-lotus seed soup
Preparation materials: 20 grams of lotus seed, coix seed, Euryale seed each 10 gram, tremella fuciformis 1 flower.
Practice: Stir-fry the prepared lotus seeds, gordon euryales and coix seed in an oil pan, and then add water and fungus to stew until it reaches a certain level.
Health-preserving efficacy: Lotus seed soup has the efficacy of nourishing yin, nourishing the mind, clearing away heat and dispelling summer heat, especially for people who suffer from insomnia due to irritability and sultry heat. When drinking lotus seed soup, it is best to warm it before drinking, so as not to affect the gastrointestinal function.
2, summer health soup-Lily soup
Preparation materials: 50g of lily, 20g of radix rehmanniae, 0g of fresh wax gourd 1 00g, and egg white1piece.
Practice: put the prepared lily, dried rehmannia root, wax gourd, etc. into boiling water, and then put the prepared egg white into the pot after the water is completely boiled. At the same time, add the right amount of salt, monosodium glutamate and meat oil in turn to eat.
Health care effect: Lily soup has a very effective cooling and heat-removing effect, and hot weather in summer can easily lead to heatstroke, and drinking Lily soup at this time is the most suitable.
3, summer health soup-three bean soup
Preparation materials: black beans, mung beans and red beans.
Practice: Mix the above three kinds of beans together, wash them and then put them into the pot. The amount of water must be based on the three kinds of beans, put three points of water, and then cook them with a small fire. You can eat them, 1~2 times a day, one bowl at a time.
Health-preserving efficacy: black beans with kidney-tonifying and essence-invigorating effects, mung beans with heat-clearing and detoxification effects, and red beans with heat-clearing and diuretic effects. Sandou Decoction has concentrated the efficacy of three kinds of beans.
4. Flammulina velutipes and Mussel Soup
Ingredients: fresh Flammulina velutipes100g, fresh mussel meat 200g, parsley 20g, and ginger 3 slices.
Practice: wash Flammulina velutipes and cut off the old parts; Wash parsley and cut into sections; Wash mussels repeatedly. Add water1250ml (5 bowls) and ginger to the wok, bring to a boil, add mussel meat and a little Shaoxing wine, slightly add Flammulina velutipes and parsley, roll until just cooked, and add appropriate amount of salt and oil. This quantity can be used by 3 ~ 4 people.
5. Yam ribs soup
Ingredients: yam, sparerib, onion, ginger, salt and yellow wine. Practice: wash yam, peel and cut off, and steam for 2 minutes; Wash the ribs, fill the casserole with water, boil, and skim off the floating foam; Put ginger slices and onion knots, add yellow wine and turn to low heat; Simmer for an hour, pick up the onion knot, put the yam, boil over medium heat and then turn to low heat; After half an hour, add a proper amount of salt and continue to simmer for half an hour until the yam ribs are crisp and rotten.
6, mushroom sparerib soup pot
Ingredients: 400 grams of ribs and 6 dried mushrooms; Ginger, chives, wine, salt. Practice: soak dried mushrooms in cold water for 4 hours, knot shallots, peel 2 small pieces of ginger and pat them loose with a knife; Put the ribs in a casserole, add cold water, 1 piece of ginger and wine, bring to a boil with strong fire, pour out the floating foam, and rinse the ribs; Add ribs to the casserole again, add cold water, 1 piece of ginger, onion and wine, cover, turn to low heat after the fire is boiled, and cook for 1 half an hour; Open the lid, add mushrooms, boil and continue to simmer for half an hour, add salt, simmer for 15 minutes, and finally sprinkle with chopped green onion.
7. Winter melon and old duck soup
Ingredients: a catty of wax gourd, an old duck, a slice of dried tangerine peel, three liang of lean pork, one liang of Jiang Yaozhu, and a little salt. Practice: Jiang Yaozhu should be soaked and washed, and then the melon skin and kernel should be cleaned and cut into thick slices. Wash the old duck, remove hair and viscera. Then cut off the duck head and tail, open the edge, cut into four pieces, and roll in boiling water for five minutes. Then wash the lean pork and dried tangerine peel. The second step is to add water to the earthenware pot, boil it with strong fire until the water boils, then add the raw materials, continue to boil it for three hours with medium fire, and add a little salt to taste, then you can drink it.
8, towel gourd lean broth
Ingredients: 5 ounces of lean meat, half a catty of loofah, oil and salt as appropriate: cut the loofah into pieces, then cut the lean meat into pieces and wash the material. The second step is to put a proper amount of water in the pot, put the raw materials together, and cook for about 1 hour, which can be seasoned and drunk. It can clear away heat and phlegm, cool blood and detoxify.
9. Lotus seed soup
Raw materials: auricularia auricula (soaked with water) 1 flower, coix seed, gordon euryales10g, and lotus seed 20g. Practice: You should first fry lotus seeds, gordon euryales and coix seed in the oil pan, then add water and white fungus to stew, so you can eat them.
10, Stewed pork liver with Scrophularia
Ingredients: figwort15g, 500g fresh pork liver, vegetable oil, soy sauce, ginger, shallots, white sugar, cooking wine and wet starch.
The specific method: clean the pig liver, put it into the pot together with Scrophularia, add appropriate amount of water, stew for about 1 hour, take out the pig liver, cut it into small pieces for later use, put vegetable oil into the wok, put the washed and chopped ginger and onion into it, stir-fry it a little, then put it into the pig liver slices, mix soy sauce, white sugar and cooking wine, add appropriate amount of original soup, and add wet starch.
Efficacy: it can nourish yin, nourish blood and improve eyesight. It is suitable for dry eyes, tears in the wind, dizziness, blurred vision, night blindness, and chronic hepatitis.
Health Soup Recipes and Practices 2 1, Corn Radish Bone Soup
Ingredients: corn cob150g, sparerib 250g, carrot 50g, a little ginger and red dates.
Practice:
1, corn cob peeled, cut into sections, carrots cut into pieces, ribs cut into pieces, ginger cut, red dates washed for later use. Blanch the ribs to remove the blood.
2. Fill the pot with clear water. After the water boils, add ginger, corn cob and sparerib, boil over high fire and change to medium fire for 40 minutes.
2, bean seedling mushroom soup
Ingredients: bean sprouts, Tricholoma, Flammulina velutipes, a little ginger.
Practice:
1, put ginger slices in water and cook, add Tricholoma after water heating, and cover.
3. After the water is boiled again, add a proper amount of salad oil, chicken essence and monosodium glutamate, and turn off the fire after adjusting the taste.
3, melon meatball soup
Raw materials: 500g of wax gourd, 250g of pork belly, 0/0g of onion/kloc, a little cornflour and a proper amount of salt.
Practice:
1, peel the wax gourd and clean it, and cut it into small squares for later use.
2. Add salt and raw flour to the chopped pork belly and knead it into meatballs.
3. First, put the meatballs in the pot, and add a proper amount of clean water to cook with low fire.
4. After 20 minutes, put the wax gourd in, simmer for 15 minutes, add seasoning, sprinkle with chopped green onion and serve.
4. ribs seaweed soup
Ingredients: pork ribs, kelp knots, ginger slices, refined salt and yellow wine.
Practice:
1, wash and scald the ribs to remove blood, put them into a boiling water pot, put ginger pieces, drop a few drops of yellow wine, and cook for 20 minutes with medium fire.
2. Add the cleaned kelp knots and continue to use medium heat for 15 minutes.
3. Add salt to taste and pour in sesame oil.
5, golden needle chicken soup
Ingredients: half a chicken, 3 taels of Flammulina velutipes, 2 tsps of salt, 2 tsps of wine, a little ginger and sesame oil.
Practice:
1, cut the chicken into pieces, wash the blood, first put it in boiling water and blanch it, then set it aside.
2. Wash the golden needle and put it aside (of course, fresh' golden needle mushroom' can also be used). Wash the onion and cut into sections.
3. After boiling the water in the pot, add the chicken nuggets, wine and ginger slices to boil until it boils, and switch to medium fire pot 10 minute.
4. After adding the lily and rolling it slightly, add salt to taste and drain the sesame oil to serve.
6. Bamboo shoots and mushroom soup
Raw materials: 25g of Lentinus edodes, 5g of bamboo shoots15g, 20g of lily10g, and 300g of clear soup.
Practice:
1, shredded mushrooms, shredded ginger, knotted lily, shredded bamboo shoots.
2. Put bamboo shoots and shredded ginger in a soup pot and add appropriate amount of water to cook for 15 minutes, then add mushrooms and gold needles to cook for 5 minutes. Just put the refined salt.
This soup is made of vegan raw materials. It's delicious, nutritious and simple. Please try it.
7. Chestnut lotus root soup
Ingredients: 750g lotus root, 20 chestnuts, raisins 1/3 cups (optional).
Practice:
1, wash the surface of lotus root, scrape off the film with the back of a knife, cut into pieces of 0, 5 cm, and cut off the lotus root nodes. Chestnuts are shelled and peeled for later use.
2. Put the lotus root, chestnuts and water into the pot, put it on the fire and heat it until it boils, then change it to medium heat for 40 minutes.
8. Pork tongue and western vegetable soup
Ingredients: pork tongue 1 strip (about 600g), watercress 500g, 4 figs, dried tangerine peel 1 small piece.
Practice:
1, scalded pig tongue with boiling water, scraped off the tongue coating and washed.
2, watercress picked and washed, figs cut, dried tangerine peel soaked and scraped and washed.
3. After the water is boiled, put the material into the pot and boil it for 20 minutes, and simmer for 2 hours. Seasoning is enough.
9. Morinda officinalis, Eucommia ulmoides and Hailong lean broth
Raw materials: 60g of Morinda officinalis, 0/5g of Syngnathus/KLOC-,0/5g of Eucommia ulmoides/KLOC-and 300g of lean pork.
Practice:
1, wash Morinda officinalis, Syngnathus and Eucommia ulmoides; Wash lean pork and cut into pieces.
2. Put all the materials into the pot, add appropriate amount of water, boil with strong fire, then simmer for 2 hours and season.
10, Jian Hua Zhu Fei Tang
Raw materials: 30g of sword flower, 300g of pig lung, 4 candied dates, and proper amount of salt.
Practice:
1, wash the pig lungs and cut into small pieces, stir-fry them thoroughly in an iron pan with a little cooking oil.
2. Then add a small amount of boiling water, put it into the pot together with the sword flower (soaked in clear water) and candied dates, and simmer for 2 hours.
3. Season with a little salt and serve.
1 1, watercress sparerib soup
Ingredients: 500g of watercress, 250g of ribs, 20g of apricot, 0/2 pieces of Siraitia grosvenorii/kloc, and 3 slices of ginger.
Practice:
1 soak the watercress in water and wash it.
2 Wash the ribs, cut them into pieces, blanch them with water and pick them up for later use.
3. Put the ribs in a pot, boil until the water boils, then add ginger, watercress, apricot and Siraitia grosvenorii, and cook for about 1 hour on medium heat, and finally add salt to taste.
12, braised bass with ginseng and red dates
Raw materials: ginseng beard 30g, red dates 12 tablets, a bass (about 500g), 3 slices of ginger and 2000ml of hot water.
Practice:
1 Heat the pan first, pour in the oil, and then fry the ginger in the oil pan. Then add the bass, fry until the skins on both sides are golden yellow, and then pan for later use.
2 Take a stewing cup, add fried perch and ginger slices, then add ginseng, red dates and rice wine, inject hot water, put it in a steamer, stew for 2 hours with low fire, and finally add salt to taste.
13, stewed black-bone chicken with Chinese wolfberry in Huaishan
Ingredients: black-bone chicken 1 piece (about 500g), dried yam rhizome 40g, medlar 20g, ginger 4 pieces, a little wine and a proper amount of salt.
Practice:
1 Soak Rhizoma Dioscoreae and Fructus Lycii in water for 20 minutes.
2 blanch the black-bone chicken and remove the blood for later use.
3. Put all the ingredients in a stewing pot, add Shaoxing wine and hot water, put them in a steaming pot or pot, steam for 20 minutes with high fire, then simmer for 2 hours on medium heat, and then take off the pot. Add salt to taste before taking off the pot.
14, stewed mutton with ginseng and medlar
Raw materials: ginseng beard15g, medlar 20g, mutton 50g, 2 slices of ginger, a little wine and a proper amount of salt.
Practice:
1 Soak Ginseng Radix and Fructus Lycii in water for 5 minutes.
2 When the pot is hot, put the mutton into the pot and stir-fry the ginger for 3 minutes to make the sewage and oil in the mutton ooze out. Then blanch it in hot water, and pick it up after the mutton is cooked.
3 Cut the mutton into pieces, put it in the pot with ginseng, medlar, ginger and Shaoxing wine, and simmer for 20 minutes on low heat until the mutton is cooked.
4 Then move the mutton and other materials into a stew pot, put them into a steamer or pot, and stew for 2 hours with medium and small fire. Add salt to taste before taking out the pot.
15, Fritillaria Fritillariae Cirrhosae thin broth with candied dates
Ingredients: 320g sparerib, 80g Fritillaria cirrhosa, candied dates 10, 2 slices of ginger, and hot water1500ml.
Practice:
1 Soak Bulbus Fritillariae Cirrhosae in water for about 10 minute; Rinse the candied dates for later use.
Wash and blanch the ribs, and then take them out for later use.
3. Put all the ingredients in a stew pot, add hot water, stew in a steamer or steamer 1 5 hours, and add salt to taste.
16, stewed pig lung with mulberry and apricot
Raw materials: 3 grams of mulberry leaves, 3 grams of apricot, and 80 grams of pig lungs.
Practice:
1, rinse pig lungs and cut into pieces.
2. Put it into a stew with washed mulberry leaves and almonds, add 300ml of water and stew for 2 hours.
17, stewed lean meat with tremella and Sydney
Raw materials: 3g of tremella, 50g of Sydney, 0g of lean meat 1 00g, and candied dates1piece.
Practice:
1, wash the pork and cut it into pieces, then put it in a stew with washed tremella, cut Sydney and candied dates, add 300ml of water, and stew it for 1 hour.
18, Stewed Duck with American Ginseng
Ingredients: 5g of American ginseng, 20g of water duck/kloc-0, and a slice of ginger.
Practice:
1, cut the water duck into pieces, wash and slice the American ginseng.
2. Add a slice of ginger, put it in a stew pot, add 250ml of water and stew for 2 hours.
19, stewed lean meat with figs
Ingredients: 2 figs, lean meat 1 00g, candied dates1piece.
Practice:
1, clean the pork and cut it into pieces with water, then put it in a stew with the washed figs and candied dates.
2. Add 300ml of water and stew for 2 hours.
20. Stewed beef with carrots
Ingredients: 200g carrot, 200g tendon, 8 red dates, 2 slices ginger, 0/500ml water/kloc, a little wine and a proper amount of salt.
Practice:
1 Wash beef tendon and cut it into strips for later use.
2 Wash carrots and cut them into pieces for later use.
3 blanch the beef tendon and pick it up for later use.
4. After boiling water, add beef tendon, carrot, red dates and ginger slices, simmer for 5 hours 1, and then add seasoning to taste.
2 1, Eucommia ulmoides, hawthorn and pork tripe soup
Raw materials: Eucommia ulmoides Oliv. 30g, hawthorn 20g, pork tripe 1 piece, ginger 5g, onion10g, salt 5g and garlic10g.
Practice:
1, parch Eucommia ulmoides with salt water; Removing the core of hawthorn and slicing; Wash the pork belly; Slice ginger, cut onion and peel garlic.
2. Wipe the salt on the inside and outside of the pig's belly and wipe it evenly; Put Eucommia ulmoides Oliv., Sandalwood, ginger slices and onion segments into the pig's belly, put the pig's belly in a smoking pot, add 2000 ml of clear water, bring it to a boil on a strong fire, remove the floating foam, stew with slow fire for 90 minutes, and cease fire.
3. Pick up the pork belly, cut it into 5 cm square pieces, and add soup to serve.
Health Soup Recipes and Practices 3 22, Reunion Soup
Raw materials: ball fish 1000g, apple 5g, mutton 500g (moon soup spectrum), ginger 5g, salt 10g, pepper 0g.
Practice:
1, the ball fish is scalded to death in a boiling water pot, and the internal organs are taken out and washed. Wash the mutton for later use.
2. Cut the fish and mutton into 2 square pieces, put them in aluminum pot, add some apples, ginger and water, bring them to a boil on a big fire, and move them to a low fire for stewing until cooked.
3. Add salt and pepper.
23. Stewed partridge with North and South Apricot and Chuanbei
Raw materials: 9 grams of apricot, 6 grams of Fritillaria cirrhosa, 4 partridges (about 900 grams net), 0/00g of lean meat/kloc, 3 grams of Yaozhu, 4 cups of clear water and 4 slices of ginger.
Practice:
1, use ginger slices to splash with partridge and lean meat, then put them in a stewing pot with Yaozhu, Nanbei apricot and Fritillaria cirrhosa, cover them with water, simmer for 20 minutes over high heat, and then simmer for two hours.
24. Stewed duck with Cordyceps sinensis
Ingredients: 25g of Cordyceps sinensis, duck 1 piece, 2 figs, 4 pieces of dried tangerine peel1/piece, and 2 pieces of ginger.
Practice:
1, wash Cordyceps sinensis, wash water ducks, put them in boiling water for 5 minutes, and take them out.
2, the dried tangerine peel is soft and scraped off the capsule. Boil in water. Add Cordyceps, Duck, Fig, Pericarpium Citri Tangerinae and Ginger, simmer for two and a half hours, and season with salt.
25. Lotus leaf black-bone chicken soup
Raw materials: fresh lotus leaf 1 piece, black-bone chicken 1 piece, 50g of ham, 5g of mushrooms, 5g of refined salt, 20g of chicken oil, 3g of cooking wine and pepper, 5g of ginger and onion, 2,500g of bone soup and a proper amount of seasonal fresh vegetables.
Practice:
1 Slaughter black-bone chicken, remove hair, viscera and claws, soak in boiling water, wash lotus leaves and cut into pieces, slice ham, soak mushrooms in water, and split in two.
2, black-bone chicken. Lotus leaf. Ginger. Put onions and seasonings into a pressure cooker, add soup and bring to a boil. Pressurize 10 minute, cool, pour into a casserole and boil, serve, and add a little seasonal green leafy vegetables.
26, fungus Tianqi jujube soup
Ingredients: one or two black fungus, Tianqi San Qian, ten red dates and two slices of ginger.
Practice:
1, soak auricularia auricula, remove the head and chop it up.
2, Tianqi washed, chopped or broken; Wash the red dates, pat them loose and remove the core.
3. Add ten bowls of water to the above materials and ginger slices. After the fire rolls, cook for about two hours on medium fire, and finally add appropriate salt to taste.
27. American ginseng snail head soup
Ingredients: 200g of frozen snail head, 0/5g of American ginseng/kloc-,4 red dates, 2 slices of ginger, proper amount of water and a little salt.
Practice:
1, screw head to internal organs, scrub clean with coarse salt.
2. Wash the red dates and remove the core.
3. After the water is boiled, put the ingredients in the pot for 10 minutes, then simmer for another three hours and season with a little salt.
28. Braised black bean soup with pomfret tail
Ingredients: 400-500g of pomfret tail, 0/20g of black beans/kloc, 80g of red beans, 200g of carrots, 4 red dates, half of dried tangerine peel, 2 slices of ginger, proper amount of water and a little salt. Marinade: half a teaspoon of salt and 2 teaspoons of wine.
Practice:
1, scale the fish tail, clean it, wipe off the water, add marinade and marinate for about 10 minutes, heat it for less oil, saute the ginger slices until fragrant, and then fry the fish tail until both sides are yellow.
2. After washing the black beans, blow dry the beans and stir-fry them with slow fire until the bean coat cracks; Wash red dates and red beans, and remove the core of red dates; Soak pericarpium Citri Tangerinae to remove pulp; Peel the carrot and cut it into pieces.
3. Add appropriate amount of water, add the pericarpium Citri Reticulatae and boil it first. Add all the materials to boil for a quarter of an hour, then simmer for another two hours, and season with a little salt.
29, longan meat lotus seed egg soup
Ingredients: longan San Qian, one or two lotus seeds, two eggs, two pieces of ginger, four dates and a little salt.
Practice:
1, steamed eggs, shelled and washed. Wash longan meat, lotus seed meat, ginger and jujube. Remove the heart from the lotus seed meat and keep the lotus seed coat; Peel ginger and cut into two pieces; Core removal of jujube.
/2. Put clear water in the earthenware pot, boil it with strong fire until the water boils, then add the materials, cook it with medium fire for two hours, add a little salt to taste, and then you can eat lotus seeds and eggs in soup.
30. Huaiqi Danshen Black Chicken Soup
Ingredients: Rhizoma Dioscoreae, Fructus Lycii and Radix Salviae Miltiorrhizae, four yuan each, one or two ginseng, one piece of dried tangerine peel, one black-bone chicken and a little salt.
Practice:
1, black-bone chicken is cleaned, and the hair, viscera and fat cream are removed. Soak Rhizoma Dioscoreae, Fructus Lycii and Pericarpium Citri Tangerinae, and wash. Wash Saviae Miltiorrhizae Radix and Dangshen Radix, and slice.
2. Add water to the earthenware pot, simmer until the water boils, add the materials, wait for the water to boil again, continue to simmer for three hours with medium heat, and add a little salt to taste.