Nourishing health of winter tonic soup
Nourishing health of winter tonic soup, love soup friends to understand. Winter is very cold, drink a bowl of hot soup will make the body through the body and also has a very good tonic effect, can improve the body resistance. So what are the winter nourishing soup? What is the effect of winter soup nourishment? What are the winter tonic soups? See below to share.
The winter tonic soup 1
Winter solstice, the northern people eat dumplings, but most of us in Sichuan winter solstice, stew is tonic medicine, but also stewed mutton soup. I personally especially love to eat medicinal soup, since childhood, there is a medicinal flavor, meat, soup is also sweet. Speaking of tonic, in fact, is not a big tonic, just relative to the usual stew soup soup big tonic. But today I share this, it is clear fire flat tonic, spleen, blood tonic soup, suitable for female friends, taste talk, soup sweet, very delicious. The prescription is from a doctor, so there will be no mistakes in the dosage. Share it with female friends who love soup!
List of ingredients
1 earth chicken, Angelica sinensis 10g, Astragalus membranaceus 20g, Radix et Rhizoma 20g, Radix et rhizoma Ginseng 30g, Rhizoma Chinese yam 30g, dried lily 20g, Job's tear grains 30g, Gorgon fruit 20g, Polygonatum officinale 20g, Ophiopogon flexuosum 15g, Jujubae 30g, Lycium chinense 30g
Production steps
Step 1, the herbs are divided into 4 parts: jujube, wolfberry a copy of the last put. Angelica, astragalus, wrapped in gauze or tied with cotton thread (this does not eat, mainly to take the flavor). Raw or cooked ground is cleaned separately (not damp-heat body with cooked ground, you can also half of both). The rest put in a bowl and soak for half an hour.
Step 2, chicken slaughtered large pieces, or other meats, such as ribs, hooves, etc.
Step 3, chicken pieces of cold water into the pot, blanching and rinsing
Step 4, blanched chicken pieces into a casserole dish, add more than enough water. I'm about 2.5L of mineral water, boiling over high heat
Step 5, into the soaked herbs, boiling over high heat to small fire boil 2 hours
Step 6, jujubes and goji berries clean, in the last half hour when put. Note: The dates can be put in first, and the wolfberries are put in 10 minutes before turning off the heat. I'm lazy, put together
Step 7, stewed soup is very fragrant, can not help but want to drink a mouthful
Step 8, a bowl, especially in the morning to a bowl, drank warm
Nourishing nourishment of winter tonic soup 21, salvia and lily of the lungs soup
Ingredients: 15 grams of Salvia miltiorrhiza, Lily of the valley 30 grams, five figs, pig leaning on the ground.
Raw materials: 15 grams of Northern ginseng, 30 grams of lily of the valley, five figs, 18 grams of lean pork, 1 slice of peel.
Practice: first figs, clean, cut in half; pork lean meat clean, fly water, bei sha ginseng, chen pi, lily clean; all the materials together into the boiling water, continue to cook with medium heat for about two hours, add a little salt to taste, you can drink.
Functions: Northern ginseng, lily of the valley and figs have the effect of nourishing yin and moistening the lungs, moistening the dryness and clearing the throat, coupled with the nutritional nourishment of the lean pork and the qi and spleen, dampness and phlegm of the Chenpi, but also nourish the throat, protect the vocal cords, smooth stools, and prevent the efficacy of hemorrhoids.
2, red dates pigeon soup
Ingredients: 12 grams of sizzling part of the red dates, 4, pigeon 1, ginger 2 pieces.
Practice: sizzling part of the red jujube, wash, and will be the red jujube core; pigeon slaughtered and washed, remove the hair and claws, dirty miscellaneous, placed in the boiling water for a few moments to roll, wash; and ginger into the pot, add 1500 milliliters of water (6 bowls of volume), martial arts boiled, changed to the fire boiled for 2 hours, adjusted to the right amount of salt and a little bit of oil can be. This amount can be used for 1~2 people, pigeon can be fished up and mixed with soy sauce for meals.
Functionality: the hot part of the sweet nature, warm and moisturize the lung qi, phlegm and cough, so this soup has warm and moisturize the lung qi, phlegm and cough. It should be noted that people with phlegm-heat cough should not drink.
3, winter melon skin Job's tears Poria soup
Ingredients: winter melon skin one or two, raw Job's tears one or two, psyllium five money, Poria eight money, kapok five money.
Method: Put the above Chinese medicine into a pot, inject five bowls of water to boil for about an hour, so that the soup decoction to a bowl, put the right amount of salt to drink.
Functions: Clear heat and dampness, detoxification and itching, suitable for acute generalized or localized eczema.
4, angelica ginger lamb soup
Ingredients: 20 grams of angelica, 30 grams of ginger, 500 grams of lamb, yellow wine, seasoning.
Method: Wash the mutton, cut into pieces, mopped with boiling water, drain, add angelica, ginger, yellow wine and seasonings, stew for 1-2 hours, eat meat and drink soup.
Functions: It has the effect of tonifying qi and nourishing blood, warming the middle and warming the kidneys, and is suitable for women's post-partum abdominal pain caused by weak qi and blood, and yang deficiency and loss of warmth. At the same time, this soup can also treat the symptoms of blood deficiency, breast milk, more than bad dew.
Drinking soup taboos
First, do not eat soup slag
As the saying goes, "Eat meat as well as drink soup", the fresh taste of the broth is often more than the fresh taste of the meat, and people mistakenly believe that the essence of the meat are running to the broth. The essence of the meat is run to the broth, the soup nutrition than meat good.
Nutritionist analysis:
The old fire soup fresh flavor, because after cooking some of the nitrogen-containing leachate in the meat dissolved in the soup, but most of the protein in the food is still in a state of coagulation to stay in the meat, rather than dissolved in water. Boil more than 2 hours in the soup, the protein content is only meat in the `5% or so, there are 95% of the nutrients remain in the "meat residue".
Therefore, only drink soup without eating meat, just to meet the taste, and a large number of nutrients are still in the dregs of the meat, if you eat meat without drinking soup is to pick up the sesame seeds and lose the watermelon. In fact, after a long time cooking soup, its "slag" taste is not the best, but the peptides, amino acids are more conducive to be digested and absorbed by the body.
Therefore, in addition to those who can only eat fluids, it should be advocated to eat the soup and "dregs" together.
Second, the longer the better soup
Some regions have the habit of making "old-fashioned soup", that the longer the soup the more fire, the better the nutrition. Therefore, the "old fire soup" is often a boil on a few hours.
Nutritionist analysis:
After a long time of boiling, many nutrients have been destroyed, the longer the boiling time, the more protein denaturation, the more vitamins are destroyed. The old fire soup only contains a very small amount of protein solubles, sugar and minerals, can only be said to be a little more nutritious than plain water. The time to cook the old fire soup should not be too long, generally to 2 hours or less is appropriate.
Some foods need even less time to make soup. For example, fish soup, fish meat is more tender, soup time should not be too long, as long as the soup burned to white on it, and then continue to stew not only the nutrients will be destroyed, the fish will also become old, coarse, poor taste.
Some people like to put ginseng and other tonic herbs in the soup, because ginseng contains ginsenosides, cooking too long will be decomposed, lose the value of tonicity, so in this case, the best time to make soup is 40 minutes. Finally, if you want to put vegetables in the soup, you must wait until after the soup is ready to put with the food to reduce the loss of vitamins.
Three, everyone can drink thick soup
"The more beautiful the soup, the higher the nutrition", in fact, is not so.
Nutritionist analysis:
Pork bones, chicken, duck and other meat food by boiling, can release myopeptide, purine alkali and amino acids and other substances, these are generally known as "nitrogen-containing leachate". Obviously, the more delicious soup, the more nitrogen-containing leachate, including "purine" and so on, the more, and long-term intake of excessive "purine" can lead to hyperuricemia, the latter is the main culprit causing gout disease.
Not everyone can drink these delicious old fire soup, like gout patients, diabetic patients, because purine and other nitrogenous leachate to be processed by the liver into uric acid through the kidneys out of the body, and therefore too much "purine" aggravate the burden on the liver and kidneys. The freshness of the soup is also related to the oil and sugar in the soup, these are not conducive to the control of diabetes.
Four, the essence of the soup in the soup, pure soup on the good
Nutritionist analysis:
This point of view in fact, is one-sided, because some of the soup in the head of the ingredients, but more health care function, can not be generalized.
Five, dining last soup
Nutritionist analysis:
The order of Western food is the first soup, and then with the main dish and side dishes; Chinese cuisine is to put the soup on the last meal. Because this time more than enough to eat, and then drink soup is easy to lead to excess nutrients, resulting in obesity; and soup will dilute the gastric juice, affecting the digestion and absorption of food.
Therefore, it is better to drink soup first than last, healthy and have a weight loss effect.