Drinking soup is more beautiful. 1. Jujube yam soup material: jujube 10 tablets, about 300 grams of yam, some longan meat, and white sugar. Efficacy: Red dates can replenish blood and qi, and Chinese yam can strengthen the spleen and protect the stomach. Together with super moisturizing longan, these two products are really delicious and nourishing, and they are a good soup for beauty and nourishing in winter. Practice: soak the washed red dates in advance, peel the yam and cut it into small pieces, then put them in water to boil until they are soft and rotten. At this time, add longan meat and half a spoonful of sugar to the pot. Boil it until the longan meat is soft and rotten, then turn off the heat and eat it.
What soup to drink in winter is more nourishing?
Common sense: Is it better to cook soup as long as possible? A: No, the nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup 1 hour, chicken soup and sparerib soup will take about 3 hours. Two: soybean trotter soup material: 700g trotter, 0/50g soybean/kloc, a little Shaoxing wine, onion, ginger, refined salt and monosodium glutamate. Efficacy: Pig's trotters are traditional beauty products, and its rich gum is the pursuit of every woman who loves beauty. Soybean is a high-protein food, and it can benefit qi and stew with pig's trotters. It is simple and nutritious, and it is very suitable for nourishing in winter. Practice: Wash the trotters with boiling water, scrape off the old skin, add water to boil, and skim off the floating foam. Add Shao wine, shallots and soybeans soaked in clear water for 1 hour, medium fire for 35 minutes, add salt and monosodium glutamate to taste, and then high fire for 15 minutes.
Common sense: Although the soup is nourishing, what should I do if I feel some oil? You can boil the soup and turn off the fire. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup and is removed with a spoon. Three: white fungus Sydney stewed lean broth materials: white fungus, Sydney, lean meat, candied dates Efficacy: nourishing yin and moistening lungs, promoting fluid production and moistening intestines, reducing fire and clearing heart, suitable for symptoms such as cough and upset in winter. Practice: Wash the lean meat, boil it in boiling water for a while, then cut it into pieces, then put it in a stew with washed tremella, cut Sydney and candied dates, add 300 ml of water, and stew it in water 1 hour.
White fungus and Sydney stewed lean broth information picture tips: Is it better to cook soup with cold water or hot water? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. Four: winter melon ribs soup material: 500 grams of ribs, half a winter melon, onion, ginger, salt, pepper, rice wine.
Efficacy: Winter melon can play the role of removing fat and diuresis when eaten in winter, which is beneficial to women's beauty and weight loss in winter.
Practice: Cut the ribs into pieces, and cut the melon into pieces of about one centimeter. Blanch the ribs in boiling water, remove the blood and scoop them up for later use. Add water to the pot, add ginger, onion and appropriate amount of pepper to boil, then add ribs to continue to boil, and then simmer for about an hour and a half. Add wax gourd and stew for 20 minutes on medium heat.
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Common sense:
What pot should I use for soup?
It is advisable to choose a fine casserole for soup, but the enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The pottery pot with white inner wall is very easy to use.
Five: black bean and fleece-flower eel soup material: eel 100g, black bean 90g, Polygonum multiflorum 9g, red dates and ginger. A little salt and monosodium glutamate.
Efficacy: The combination of Monopterus albus and black beans is a good anti-aging soup, at the same time, it can tonify the liver and kidney, and has a good effect on low back pain and premature gray hair in winter.
Practice: Wash the soaked black beans, remove the internal organs of Monopterus albus, and blanch with boiling water. Wash Polygonum Multiflori Radix, Fructus Jujubae and Rhizoma Zingiberis Recens respectively. Put all the raw materials in a casserole together, add appropriate amount of water, boil over high fire, then simmer for 2-3 hours, and add salt and monosodium glutamate.
Common sense:
Do you put salt at the beginning or at the end of the soup?
Don't put salt in the soup too early, because putting salt early can solidify the protein in the meat, which makes the soup dark, the concentration is not enough, and it is easy to be bitter after a long time. ?
Six: Huangqi eel soup?
What soup to drink in winter is more nourishing?
Ingredients: 500g eel, 30g astragalus, ginger, red dates, a little salt, monosodium glutamate and pepper.
Efficacy: invigorating qi and nourishing blood, keeping fit and caring skin. It is suitable for complexion and fatigue caused by deficiency of qi and blood in winter.
Practice: Wash Radix Astragali and Fructus Jujubae; The eel is dissected, washed and cut into pieces. Put the eel and ginger in the pan with oil and salt, and fry until the eel is half cooked; Put Radix Astragali, Fructus Jujubae, and eel into a pot, add appropriate amount of water, boil with strong fire, simmer for 1-2 hours, and add salt, monosodium glutamate, and pepper to taste.
Common sense:
Can I add water halfway when I make soup?
Adding cold water halfway is one of the taboos in soup making, because the meat being heated shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original fresh flavor.
Seven: walnut snow ear sea cucumber soup material: pork, sea cucumber 35g, walnut meat 15g, snow ear, salt and monosodium glutamate each a little.
Efficacy: This soup can moisten the lungs and nourish the stomach, and has a good effect on cough and weakness in winter.
Practice: soak the sea cucumber, wash it and shred it; Wash and shred lean pork; Soak the tremella and wash it in small flowers; Blanch the meat with boiling water for a while, wash and undress. Put all the above raw materials into a stewing pot, add appropriate amount of boiling water, cover the stewing pot, simmer with slow fire 1 hour, and add salt and monosodium glutamate to taste.
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Common sense:
Can you put strong seasonings such as soy sauce and cooking wine when cooking soup?
You can put it, but you should put it less and later, so as not to affect the original flavor of the soup itself.
Eight: Fresh Ginseng Ham Quail Soup Ingredients: 4 quails, lean pork 100g, ham 25g, fresh ginseng 60g, ginger, scallion, Shaoxing wine 25mL, refined salt and peanut oil.
Efficacy: tonify the middle energizer, invigorate qi, promote fluid production and nourish yin. It is suitable for people with dizziness, shortness of breath, low voice, lazy speech, lack of food and fatigue caused by deficiency of both qi and yin in winter.
Practice: Wash fresh ginseng, steam it in a steamer and slice it for later use; Wash the lean pork and ham, cut them into square grains, and cook the pork and cut quail. Then oil the pan, add ginger slices, onion segments, Shaoxing wine, add boiling water and refined salt. Put quail in a stew, then add lean pork, ham and ginseng slices in turn, add water and Shaoxing wine, cover the stew 1 hour, and add salt before eating.
Common sense:
How do you master the heat when cooking soup?
When cooking soup, you should start to boil with high fire, and then simmer slowly, so as to give full play to the taste of food.
Nine: crucian carp soup materials: crucian carp, oil, pepper, ginger, pepper a little.
Efficacy: Suitable for calcium supplementation in winter, and for women during menstruation and pregnancy.
Practice: Clean the crucian carp for later use. Add oil to the pot, choke the pepper and take it out. Then oil the crucian carp, add ginger, and then add water to boil. Simmer on low heat until the soup turns milky white, and call a little pepper noodles after taking out the pot.
Common sense:
Is it better to have soup before meals or after meals?
"Drink soup before meals, slim and healthy"; "After eating soup, the more you drink, the fatter you get", which makes sense. Drinking soup before eating can partially fill the stomach, which can reduce the intake of staple food and avoid excessive intake of energy. Drinking soup after meals is easy to cause overnutrition.
Ten: Perilla Ginger Jujube Soup Material: Perilla Leaf10g, Ginger, Jujube.
Efficacy: This soup can help you warm your stomach, dispel cold and help digestion. For those beautiful and frozen women in winter, it has a very good effect of dispelling cold, and it is recommended to eat it often.
Practice: first wash the red dates in clear water, then remove the jujube stones, and then cut the ginger into pieces. Cut fresh perilla leaves into shreds, put them together with ginger slices and red dates into a casserole filled with warm water and cook them with strong fire. After the pot is boiled, simmer for 30 minutes. Then take out the perilla leaves and ginger slices and continue to cook with slow fire 15 minutes.
Common sense: What is the best ratio of water and raw materials when making soup?
The key to clear soup is the amount of water. Raw materials and water are boiled in different proportions of1:1,1:/0.5 and1:2, respectively, and the color, aroma and taste of soup are quite different, with1:/. The content of calcium and iron in soup is the highest when the ratio of raw materials to water1:1.