When winter comes,
Some people, especially young women, are easily afraid of the cold.
Even though they have worn a lot of clothes, their hands and feet are still cold.
It is better for these people to drink some warm and tonic soup to improve their physical fitness and resist the cold;
And in winter, they want to cook a pot of warm and fragrant soup for themselves. Thinking about it is a happy thing.
Chicken soup is the first choice
Chicken soup warms and replenishes qi, replenishes deficiency and essence, strengthens the spleen and stomach, activates blood vessels, strengthens muscles and bones, and is good for malnutrition, fear of cold, fatigue, and irregular menstruation. It has a good therapeutic effect on symptoms such as , anemia, and weakness. The nutrition of chicken is higher than that of chicken soup. Don't just drink chicken soup without eating chicken. Chicken skin has too much fat, so obese people should eat it after removing the skin. Gout patients cannot drink chicken soup because the purine content is too high.
Recommended soup recipe: Astragalus stewed black-bone chicken
Ingredients: 50 grams of astragalus, 1000 grams of black-bone chicken, 10 grams of green onions, 10 grams of ginger
Method: Black-bone chicken Clean the bone chicken, blanch it in a pot of boiling water, take it out and wash it. Wash the astragalus, put it into the belly of the black-bone chicken, put it in a casserole, add cooking wine, salt, green onion segments, and ginger slices, and simmer over low heat until the black-bone chicken is rotten and delicious.
Astragalus is a traditional Chinese medicine that nourishes the spleen and qi, nourishes yin and blood. It is a great tonic food in winter for women with blood deficiency and cold body, but astragalus stew has a strong taste.
Mutton soup is warm in the middle and warms down
In terms of the effect of keeping out the cold, mutton is the most powerful. Traditional Chinese medicine believes that mutton is a hot product and should not be eaten by anyone with symptoms such as fever, toothache, or sores on the mouth and tongue. But there’s nothing better than drinking mutton soup to ward off the cold. Mutton replenishes qi, replenishes qi, warms the middle and warms the lower body. It is most effective for people who are thin and afraid of cold, and have weak waist and knees. It can also protect the stomach wall, increase the secretion of digestive enzymes and help digestion. However, no matter how suitable it is, you can’t eat too much, as too much is never enough. If you want to eat mutton to keep out the cold, but are afraid of getting too hot, you might as well add some cool ingredients such as radish and tofu to the mutton soup to neutralize it a little. In addition, some people like to add a little vinegar when eating mutton, which feels more refreshing. In fact, it is not good. Eating it together will weaken the therapeutic effect and produce harmful substances to the human body.
Recommended soup recipe: Stewed mutton with radish
Ingredients: 1000g mutton, 500g radish, 10g tangerine peel
Method: Wash and peel the radish Cut into chunks. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer for half an hour. Then add radish, ginger, green onions, cooking wine, and salt. Stew until the radish is cooked. Add MSG and serve in a bowl.
Tangerine peel is warm in nature, can regulate qi and strengthen the spleen, dry dampness and resolve phlegm. When cooking mutton, put a hawthorn or add some mung beans to remove the fishy smell.
Beef soup warms the stomach and replenishes qi
Beef is high in protein and low in fat, so it tastes delicious. Moreover, the amino acid composition of beef is closer to what the human body needs than other meats, which can improve the body's disease resistance. It is most suitable for weak people to eat. Eating beef in cold winter can warm the stomach, and is especially effective for people with shortness of breath, weak bones, weak muscles, and cold limbs. However, beef contains a lot of cholesterol, so the elderly, young children, and people with weak digestion ability should eat less. People with skin diseases, liver diseases, and kidney diseases should eat with caution. In addition, excessive intake of beef can easily induce colon cancer. Eating it once a week is enough.
Recommended soup recipe: Shenqi beef soup
Ingredients: 250 grams of beef, 50 grams of Codonopsis pilosula, 50 grams of raw astragalus, 5 qian of Atractylodes macrocephala, 10 red dates, 5 qian of ginger
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Method: Wash the beef, pick it up from the "flying water", cut it into small pieces, wash the ginger, astragalus, Codonopsis pilosula, and Atractylodes macrocephala, slice them into pieces, and put them in a gauze bag. Add about 1500 ml of water to the soup pot, add the beef, bring to a boil and add the medicine bag, ginger slices and red dates. Continue cooking for 30 minutes, then simmer on low heat for two hours until the beef is cooked and season.
Codonopsis pilosula is mild in nature and sweet in taste, and has the functions of replenishing qi, nourishing blood, promoting body fluids, and enhancing immunity; Atractylodes can strengthen the spleen and remove dampness, nourish the body, replenish qi, stop sweating, and enhance physical strength. This soup has a good effect in keeping out the cold. It is especially good for people who are prone to colds, sweat unconsciously at night or during the day, are afraid of cold and heat, and are weak. However, it should not be taken by people who have already caught a cold or have heat in their body.
When cooking beef, put a hawthorn, a piece of orange peel or a little tea leaves. Cut the fibrous tissue, otherwise not only will it not taste good, but it will also not be chewable.
Tips for making soup: It is best to use cold water for making soup, and do not add salt too early. If you want the soup to be clear and not turbid, you must cook it over low heat so that the soup only boils but not boils. Add thin gravy to the soup, or add oil to mix the oil and soup into an emulsion, which can thicken the soup. Before putting the meat into the pot, it is best to boil it in boiling water. This process is called "flying water", which can remove the blood and some fat to avoid being too fatty.