The practice of health-care soup

The practice of health-care soup, many people will cook some health-care soup in their homes in life. In hot summer, it is necessary not only to reduce summer heat but also to maintain health. When the weather is hot, various functions of the body will decline, and they will often eat cold. Let's take a look at the practice of health-care soup. Practice of Health Soup 1

1. Jujube longan yam soup for nourishing health soup in autumn < P > Practice: 1 red dates, 2 grams of longan meat and 3 grams of yam. Appropriate amount of sugar. Soak the red dates in warm water first, wash them, and wash the longan meat. Peel and dice Chinese yam. Put them in a clear water pot together, turn to low heat after the fire boils, simmer for 2 minutes and add sugar to serve.

efficacy: this medicated diet has the efficacy of strengthening the spleen and stomach and nourishing qi and blood. Healthy people can eat it, and it is more suitable for people with deficiency of spleen and stomach and insufficient blood.

2. Pepper belly shredded soup for nourishing health soup in autumn

Method: 3 pieces of white pepper, 1 pig's belly, vinegar, salt, cooking wine and monosodium glutamate. First, rinse the pork belly with boiling water with salt and vinegar, and then cut it into silk for later use; Add water to the pot, put the shredded belly into the pot, and add white pepper. Stew for about 2 hours. When the shredded belly is cooked, add salt, cooking wine and monosodium glutamate.

efficacy: this medicated diet has the effects of warming the middle warmer, dispelling cold, strengthening the spleen and nourishing the stomach, and is suitable for anyone, especially before meals.

3. Codonopsis pilosula, Fuzi and Fresh Ginger Dog Broth in Autumn Nourishing Soup

Practice: Codonopsis pilosula 3g, Fuzi tablets 2g, fresh ginger 1g and dog meat 5g. Appropriate amount of salt. First, clean Radix Codonopsis, Radix Aconiti Lateralis Preparata slices and ginger, and cut into sections or slices for later use, and then clean dog meat and cut it into small pieces. Then add water to the casserole and put the above raw materials into the pot together. Cook the dog meat until it is thoroughly cooked, take out Codonopsis pilosula and Radix Aconiti Lateralis, and season with salt.

efficacy: this medicated diet has the effects of invigorating the middle energizer, invigorating qi, warming the middle energizer and tonifying yang, and warming the kidney and supporting yang. Especially for proctoptosis caused by deficiency of spleen and kidney yang. It is more suitable for people who have diarrhea and chills.

5. Sydney Lily Lycium Soup for Nourishing and Healthy Soup in Autumn

Sydney has the effects of promoting fluid production, moistening dryness, clearing away heat and resolving phlegm, and is especially suitable for dry autumn and winter. Lily has the effects of clearing away heat, removing fire, moistening lung and calming nerves. Lycium barbarum is also a good medicine for strengthening body resistance, nourishing essence and marrow, nourishing yin and kidney, benefiting qi and calming nerves, strengthening body constitution and delaying aging.

materials: 1 Sydney, 2 lilies, 8 ml of clear water, proper amount of Lycium barbarum and 45 ml of honey.

Practice: Wash and peel Sydney and cut it into small pieces. Break lily, remove roots and wash; Put the pieces of Sydney into the pot, pour in the clear water, boil over high fire, skim the floating foam from the noodle soup, cook for another 5 minutes, and then add the lily. Cover the lid, expose a small crack, turn it to low heat, cook for 2 minutes, add the washed Lycium barbarum, and cook for 2 minutes; Turn off the fire, let it cool a little, then pour in honey and mix well.

6. The birthplace of nourishing and health-preserving soup in autumn: Yuzhu Potting Pig

In summer and autumn, almost every household in Guangdong will use Yuzhu Potting Soup. Radix Rehmanniae has the functions of nourishing yin, cooling blood and promoting fluid production; Polygonatum odoratum has the functions of nourishing yin, moistening dryness, quenching thirst and promoting fluid production. Traditional Chinese medicine also believes that raw land nourishes yin but is not greasy, while Polygonatum odoratum is moist and sweet, which is especially suitable for summer heat and autumn dryness in the south. At the same time, modern medicine also found that the rhododendron contained in Polygonatum odoratum has a mild cardiotonic effect and is effective in improving myocardial ischemia. Cooked pork, nourishing yin and moistening dryness, clearing away heat and promoting fluid production.

materials: 2g of radix rehmanniae, 3g of Polygonatum odoratum, 4g of pork, and 3 slices of ginger.

practice: wash everything separately. Soak the medicinal materials slightly; The pig can be cut into pieces or not. Put it in a clay pot with ginger, add 2 ml of clear water (about 8 bowls), boil it with strong fire for about 2 hours, and then add salt.

Common misunderstandings in soup making

First, add less water. Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the flavor of the soup. Under normal circumstances, the amount of water added in soup should be at least 3 times the weight of ingredients. If you really need to add water halfway, it is better to use hot water instead of cold water, which will have the least impact on the flavor of the soup.

Second, it takes too long. Some people are always afraid that the soup will not taste too short. In fact, if you are cooking broth, the best time is half an hour to one hour, which can not only ensure the taste, but also ensure nutrition. Too long time will increase the content of purine in soup, which will increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is stewed bone soup or trotter soup, the time can be appropriately extended, but it should not exceed 3 hours.

Tips for making soup

1. Choose the right ingredients

This is the key to making fresh soup. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork elbow, pork bone, ham, dried salted duck, fish and so on. When purchasing, attention should be paid to the need for full flavor, small odor and less blood stains. This kind of food is rich in protein and nucleotides, and the nitrogen-containing extract in poultry meat, which can be dissolved in water, is the main source of soup flavor.

2, the food should be fresh

Fresh is not the traditional "fresh meat to kill, fish to eat and jump". Fresh now refers to 3-5 hours after fish, livestock and poultry are killed. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best. Practice of Health Soup 2

First, prepare the ingredients for the day lily meatball soup: fresh day lily, meatballs and salt.

detailed practices

1. Daylily contains "colchicine", which is toxic, but it is safe to eat fresh daylily after proper treatment. First of all, for fresh day lily, we need to remove the stamens and leave the petals. Fresh day lilies without stamens need to be blanched in hot water before being used for frying or cooking soup, so that colchicine has basically decomposed at high temperature and can be eaten with complete confidence.

2. add a proper amount of water to the pot, boil the water with high fire, and put the meatballs into the pot to cook. After the meatballs are cooked, add the boiled daylily to the pot and cook together, then heat and boil again. Finally, add a little salt to taste, and then serve on the table. This is a home-cooked version: the day lily meatball soup is ready.

Second, fresh fig lean broth preparation ingredients: appropriate amount of lean meat, 6 fresh figs (dried figs are also acceptable), and appropriate amount of ginger. Ingredients: soy sauce, pepper, cornmeal.

detailed methods

1. Wash figs and divide them into four parts for later use, wash ginger and shred, and wash lean meat and slice them for later use.

2. Put the lean meat on a plate, add shredded ginger, appropriate amount of soy sauce, and 1 tablespoon of raw flour. (Add a proper amount of raw flour or egg white to marinate the meat slices, so that it tastes more tender and smooth). Adding a proper amount of pepper can remove the fishy smell and extract the fresh. If you don't like it, you can keep it.

3. Stir all ingredients and lean meat together and marinate for later use. Add a proper amount of water to the pot and boil it. Add a proper amount of oil and figs and cook for 5 minutes, so that the fruity taste of figs can be boiled out. Because the fresh figs used here don't need to be cooked for a long time, if they are dry figs, they can be cooked for a long time.

4. Then add the marinated lean meat and cook in the pan. Add the lean meat and cook until the lean meat is cooked, and then season with a little salt. You can serve it when you are out of the pot and bowl, so a home-cooked version: fresh fig lean broth is ready.

Third, the ingredients for the preparation of loofah mushroom soup: one loofah, an appropriate amount of Pleurotus eryngii and two eggs. Ingredients: oil and salt.

detailed methods

1. Wash the Pleurotus eryngii and cut it into sections for later use. Peel the loofah, wash and cut into pieces for later use.

2. Add a proper amount of clean water to the pot, and the water will boil. Wash the Pleurotus ostreatus, cut it into sections and blanch it for later use. Pour clean water into the pot, add a little oil, boil the water with strong fire, add loofah pieces and boil in the pot.

3. Add the blanched Pleurotus ostreatus and boil it together. Pleurotus eryngii is a fungus, and our family generally likes to blanch it to remove impurities, then fry it and then go back to the pot for frying or cooking.

4. After the loofah is cooked, pour the egg liquid into the pan, stir while pouring the egg liquid, stir the egg liquid into egg blossoms, and finally season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: loofah mushroom soup is ready.

Fourth, prepare the duck soup with melon and barley. Ingredients: a duck, appropriate amount of melon, appropriate amount of barley, a little ginger slices and a little salt.

detailed methods

1. Wash the ducks, chop them up and put them on a plate for later use; Clean coix seed and plate it for later use; Wash and slice ginger for later use. Remove seeds from wax gourd, wash and cut into large pieces for later use. Because it is used for soup, it is better to cut it thick, but it is easy to boil if it is too small.

2. Add a proper amount of water to the pot, blanch the duck meat in cold water, take it out, rinse it and put it on a plate for later use.

3. Prepare a casserole for soup. Put the blanched duck meat, mushrooms, ginger slices and coix seed together in the casserole, and add a proper amount of water. Boil over high heat and turn to low heat for 9 minutes. Finally, season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: winter melon and barley duck soup is ready.

fourth, prepare the ingredients of bitter gourd ribs soup: appropriate amount of ribs, one bitter gourd, appropriate amount of ginger slices and a little salt.

detailed methods

1. Remove seeds from bitter gourd, wash and cut into large pieces for use, wash and slice ginger for use, and rinse ribs with water for use. Add a proper amount of water to the pot, blanch the ribs in cold water, pick them up and rinse them for later use.

2. Prepare a casserole for soup, add appropriate amount of water to the pot, and add bitter gourd ribs and ginger slices to the pot.

3. Cover, boil over high heat, then turn to low heat for 9 minutes, and finally season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: bitter gourd sparerib soup is ready.

Fifth, the ingredients for preparing the boiled fish bone soup with white gourd: appropriate amount of fish bone, 3g of white gourd, appropriate amount of oil and salt, and a little onion.

detailed methods

1. Peel and remove seeds from wax gourd, wash and slice for later use. Wash the fish bones and cut them into pieces for use. Heat the pot, cool the oil in the hot pot, fry the fish bones until golden on both sides, and put them on a plate for later use.

2. Add a proper amount of water to the pot, and the water will boil with strong fire. Add the fried fish bones and cook in the pot. Add fish bones and cook for 1 minutes. Add wax gourd and cook until cooked. Add onion and a little salt to taste.

3. Take a bowl out of the pot and serve it. Such a home-cooked version: melon rolling fish bone soup is ready. Practice of Health Soup 3

Bamboo Shoot Old Duck Soup

Ingredients: 1 old duck, 2 fresh bamboo shoots, 1 ginger, 1 green onion, 1 teaspoon of light soy sauce, 2 teaspoons of cooking wine and appropriate amount of salt.

Practice:

1. Peel the bamboo shoots and cut them into hob blocks, slice the ginger, cut the green onions and chop the ducks.

2. Put the bamboo shoots into the boiling pot, add salt to boil, and take them out for about 3-5 minutes.

3. Put the duck into the pot, add cooking wine to boil, remove the blood foam, and pick it up for later use.

4. Put the duck in a casserole, add the onion, ginger and blanched bamboo shoots.

5. Cover and bring to a boil, then simmer for about 4 minutes on low heat, and then add some salt and light soy sauce to taste.

bamboo shoots and sparerib soup

Ingredients: 3 bamboo shoots, 2g sparerib, 3 small pieces of onion, 3 slices of ginger, a little salt and a little cooking wine.

Practice:

1. Peel and slice the spring bamboo shoots, slice the onion and slice the ginger.

2. Wash the ribs, put them in the pot, add cooking wine and boil them, remove the blood foam and pick them up for later use.

3. Pour the cooked spareribs into a casserole, add a little cooking wine, add clear water, add onion and ginger slices, boil the water and cook for 3 minutes on medium heat.

4. Add bamboo shoots and continue to cook on low heat for 15 minutes, then add salt.

Little knowledge: Spring bamboo shoots belong to perennial evergreen herbs, and people often eat newborn, tender, fat and short and strong buds. Spring bamboo shoots are fresh and tender, white as jade, pure in fragrance and rich in nutrition. Whether frying or making soup, they are a rare delicacy.

Stewed chicken soup with Chinese yam and red dates

Ingredients: 1 native chicken, 4g Chinese yam, 1 red dates, proper amount of Chinese wolfberry, 6 slices of ginger and a little salt.

Practice:

1. Wash and cut the native chicken into pieces, cut the yam into hob pieces, and wash the red dates and medlar for later use.

2. Pour the oil into the pan, stir-fry the ginger slices and chicken for a while, and then take it out for later use.

3. Put the fried chicken, red dates and medlar into a casserole, add appropriate amount of water and stew for 1 hour.

4. Add yam to the pot, continue to stew for half an hour, and add salt to taste five minutes before taking out.

Dictyophora entomogenous flower chicken soup

Materials: chicken, Dictyophora entomogenous flower, Lycium barbarum

Practice:

1. Wash and blanch the chicken, put it in a pot with cold water when blanching, put two pieces of ginger in the water, and add a proper amount of cooking wine to remove fishy smell for later use;

2. Dictyophora dictyophora, soak in light salt water for 2 minutes, then wash and take out for later use;

3. Wash the dried cordyceps flowers and soak them in warm water for 3 minutes, then take them out and soak them;

4. Wash a proper amount of Lycium barbarum, soak it in warm water, and then take it out when it is used;

5. Fill the casserole with the water that just soaked the cordyceps flowers, put the chicken in, boil for about 1 minutes, add the wolfberry fruit, bamboo shoots and appropriate amount of salt, stew in the casserole for 1 hour, and a bowl of nourishing chicken soup can be served.

jujube longan yam soup

materials: 1 red dates, 2 grams of longan meat, 3 grams of yam, and appropriate amount of sugar.

Practice:

Soak the red dates in warm water and wash them, then wash the longan meat. Peel and dice Chinese yam. Put them in a clear water pot together, turn to low heat after the fire boils, simmer for 2 minutes and add sugar to serve.

tip: this medicated diet has the effects of strengthening the spleen and stomach and nourishing qi and blood. Healthy people can eat it, and it is more suitable for people with deficiency of spleen and stomach and insufficient blood.