Ingredients: 8 grams of Radix Isatidis, 60 grams of pig tendon, ginger 1 tablet, and half a candied date.
Practice: wash the pig tendon (that is, the meat of the pig's front calf) and cut it into large pieces. Rinse the Banlangen tablets with water, and then put all
Put the ingredients in a stew pot, simmer for 3 hours, keep the temperature until drinking, and then add salt to taste. Note: The pork tendon is tender and smooth. After stewing, it has a little fleshy fiber, which is quite biting. It is a favorite of many men to dip it in soy sauce.
Comment: The soup is deep in color, and the taste of Chinese medicine is strong. People who are afraid of drinking Chinese medicine may be quite resistant, but their throat is very comfortable after drinking it. 2. Stewed water snake with Smilax glabra:
Ingredients: Smilax glabra 1 0g, water snake 50g, two red dates, ginger1tablet.
Practice: the water snake should be cut into sections, washed and boiled in hot water for use. Then scrape and slice Smilax glabra. Then put all the red dates, ginger slices, water snake segments and Rhizoma Smilacis Glabrae slices into a stewing pot, stew for 3 hours with strong fire, and add salt to taste when drinking.
Note: when buying, you should distinguish between "water snake" and "mud snake", and the skin of mud snake is darker. They are very similar in appearance, but the stew effect is very different. The water snake soup is clear and sweet. It's better to choose a few small snakes with two weights for the water snake stew, which is easier to taste.
Comment: The soup is nourishing, the snake meat is fresh and sweet, and the taste is more saturated than many stews. Three, chicken bone grass stew pig horizontal:
Ingredients: 5 grams of Abrus cantoniensis, pork cross? 80g, ginger 1 tablet, half a candied date.
Practice: First, clean the Abrus cantoniensis and the pork offal, then put all the materials together in the stew pot, stew for 3 hours, and add salt to taste after stewing.
Tips: soak Abrus cantoniensis in clear water for a period of time, and rinse off the sediment and impurities on Abrus cantoniensis.
Comment: The soup is clear and sweet, but it doesn't have any traditional Chinese medicine flavor. It is a traditional heat-clearing and dampness-removing soup in Guangdong. It is said that it can clear the liver fire and strengthen the stomach. 4. Stewed pork tendon with fresh mulberry leaves:
Ingredients: 5 grams of fresh mulberry leaves, 60 grams of pork tenderloin, half candied dates, ginger 1 tablet.
Practice: Wash pork tenderloin and cut into large pieces. Rinse the fresh mulberry leaves with water, then put all the ingredients in a stew pot, stew for 3 hours, and add salt to taste when drinking.
Note: fresh mulberry leaves are the most in March-May, so don't miss it. Young leaves can be cooked and eaten, and if you stew soup, old leaves can do no harm.
Comment: It's the first time I've seen such a match. After the mulberry leaves are stewed, the fresh and tender color can be preserved, which tastes fresh, sweet and delicious, and the fragrance left in the soup is the fresh taste of trees sprouting in spring. Five, bamboo shoots watermelon carp soup:
Ingredients: carp 1 strip (about 750g), 500g of fresh bamboo shoots, 500g of watermelon peel, 60g of cowpea, ginger and jujube.
Special color: eliminating dampness and turbidity, invigorating spleen and promoting diuresis. Suitable for heavy weight, drowsiness, short urine and high blood pressure. Bamboo shoots are a low-fat, low-sugar and cellulose food, which has the functions of promoting intestinal peristalsis, helping digestion, preventing constipation and preventing cancer.
Exercise:
(1) peeling the hard shell of bamboo shoots, peeling the old skin, slicing horizontally, and soaking in water 1 day; Remove gills, viscera and scales from carp, wash and fry slightly; Wash eyebrow beans, watermelon peel, ginger and red dates (remove the core).
(2) put all the materials into a boiling pot, boil with strong fire, simmer for 2 hours, and add refined salt for seasoning. Six, jade must be loach soup:
Ingredients: [Ingredients]: Zhongda loach 300g, chicken breast150g, pork ribs100g, corn stigma15g.
[Accessories]: onion 1 root, several slices of ginger.
[seasoning/marinade]: a little salt, a few drops of sesame oil.
Special color: Misgurnus anguillicaudatus tastes sweet and flat, which can tonify the middle energizer and kidney, dispel dampness and quench thirst; Corn beard tastes sweet and flat, which can calm the liver and clear heat, promote diuresis and eliminate dampness. Stewed with pork ribs and chicken breast, it has certain curative effect on diabetes, urinary system infection, furuncle, heat toxin, hypertension, jaundice and hepatitis. Exercise: (1) Cut open the abdomen of loach, wash it, soak it in boiling water, pick it up and drain it. (2) Chop pork chops, put them into a casserole, and put loach on them. (3) Add ginger and onion, and add a proper amount of boiling water; The corn must be tied tightly with gauze and placed in a casserole. (4) Cook with slow fire until it is ripe in May or June, add shredded chicken breast, and continue to cook until it is cooked. (5) When eating, remove ginger, onion and corn stigma, and add salt and sesame oil to taste: 7. Moisturize the soy steak soup:
Ingredients: soybean (soybean)100g, pork ribs 250g.
Special color: this soup has the effects of removing damp-heat, eliminating dampness, drying the intestines and stomach, detoxicating, treating beriberi and damp arthralgia. Soybean is rich in protein, fat, vitamin B 1, etc. Eating less and eating longer is beneficial, while eating more is obese.
Exercise: Soak the soybeans for 15 minutes, wash the pork ribs, marinate them with a little salt for half an hour, then chop them into a pot, add 4-5 bowls of soybeans and water, simmer for 2 hours, and wipe the beans to get the soup. It is suitable for the whole family. Eight, white jade pig tripe soup:
Ingredients: cogongrass rhizome 60g, corn stigma 60g, red dates 10, and pork tripe 500g.
Special color: eliminating dampness and reducing swelling.
Exercise: Wash and cut the pig's belly, rub it with salt and raw flour, and then rinse it. First, put it in a boiling water pot and boil it for 15 minutes, then take it out and rinse it in clean water. After removing the core of jujube, wash it with cogongrass rhizome and corn stigma, soak it in clear water for a while, then put it in a crock with pig's stomach and add about 8 bowls of clear water. After the fire boils, use a small fire for 2 hours, and you can add a proper amount of salt and a small amount of cooking oil.
Nine, mussels Huaishi mountain spot fish soup:
Efficacy: spleen and liver, damp and heat.
Indications: no appetite, slimy body, indigestion, etc.
Ingredients: 50g of mussel (washed), 0/00g of coix seed and yam each, 50g of zhaoshuo fruit and about 250g of shan ban fish (wrapped in a slag bag). ）。
Method: Appropriate amount of water, boiled for about 3 hours, seasoned and eaten.
Coix seed is a good product that can remove damp heat. Ten, bean sprouts, melons and sardines soup:
Efficacy: clearing lung heat, removing phlegm fire, diuresis and eliminating dampness.
Indications: dry and hot lungs, pale mouth and white tongue, itchy throat, yellow urine, poor stool, etc.
Ingredients: 200g of bean sprouts, zucchini 1 piece, about 250g of sardines (or big-eyed chicken fish), and 4 slices of ginger.
Method: Appropriate amount of clear water, about 1 hour, seasoning and drinking. Xi. Old Cucumber Chenshen Decoction:
Efficacy: clearing away heat and dampness, and preventing laryngitis.
Indications: body irritation, sore throat, red urine fever, etc.
Ingredients: 750g of old cucumber (enucleated), 25g of dried tangerine peel, 25g of japonica rice, and 2 fresh duck kidneys (drained first).
Method: Appropriate amount of water, boiled for about 3 hours, seasoned for drinking. Twelve, festival melon barley mussel soup:
Efficacy: clearing summer heat and promoting diuresis, invigorating spleen and appetizing.
Indications: mental drowsiness, poor urination, etc.
Ingredients: about 500g of Cucurbita pepo, 75g of raw coix seed, 0/00g of mussel/kloc (washed) and 25g of dried tangerine peel.
Method: Appropriate amount of water, XIII. Damp-removing safe tea:
Mildly removing dampness, relieving fever, resolving stagnation and slippery stool.
Prescription: Herba Artemisiae Scopariae, Radix Lonicerae each15g, Cortex Chuanjiapi15g, Prunella vulgaris15g, Herba Agastaches and Radix Glycyrrhizae each10g, and 25g of rice sprouts.
Practice: decoct in 3 bowls and a half of water to 1 bowl, which has the functions of eliminating dampness and stagnation, clearing away heat and calming the liver. Fourteen, the effect of common melon and vegetable soup in autumn and winter:
Materials:
Wax gourd (nourishing stomach, promoting fluid production, eliminating dampness and purging heat)
Porphyra (nourishing blood and heart, clearing away troubles and removing dampness)
Tofu (clearing away heat and moistening dryness, promoting fluid production and detoxifying)
Shark's fin melon (clearing dampness, nourishing stomach, promoting fluid production and quenching thirst)
Horseshoe (except excess heat of chest and diaphragm, diuresis and blood pressure reduction)
Mustard (clearing summer heat, relieving fever, improving eyesight and lowering qi)
Kelp (for removing dampness, phlegm and turbidity)
Millet (diuretic and antihypertensive, enhancing cardiovascular elasticity)
Raw bitter gourd (clearing dampness, inducing diuresis to relieve summer heat, clearing heart fire and improving eyesight)
Old cucumber (clearing away dampness and relieving summer heat, quenching thirst and diuresis, detoxifying and diminishing inflammation)
Lycium barbarum leaves (except for joint pain, clearing blood heat and treating skin itching)
Luffa (clearing dampness and phlegm, relieving constipation, promoting urination, and eliminating halitosis) is boiled for about 1 hour and a half, and served as seasoning. Tip:
Tips for stewing clear soup:
Now, with the electronic stewing cup, you can stew the soup before going to work in the morning, keep it warm automatically, and you can drink it when you get home from work. It seems much easier to stew the soup. However, to make a good stew in a cup, we should pay attention to some tips: although all the materials in the stew are stewed in the cup, we should pay attention to the placement, first put the meat at the bottom, and then put the herbs and ingredients on it to stew, and the soup will be clearer. Don't be greedy for water outside the cup, because too much water will seep into the cup when it is boiled, diluting the soup. Then you have to master the temperature. The electronic stewing cup can be cooked for 3 hours without watching the fire once and for all. However, if you have time to watch the fire, you should use strong fire for half an hour to make the water in the cup boil, and then you can take it as a slow fire. This will also stew for 3 hours, which will make the soup more delicious.
The treatment of soup is generally very simple, but if there is meat with a strong smell, such as water fish and water snake, you must fly water before stewing, and then add ginger slices to taste.