Practice of Five Elements Vegetable Soup
The first approach:
Recipe ingredients:
About 400g (8 Liang) of white radish, 200g (4 Liang) of radish leaves, 200g (4 Liang) of carrots, 3 dried mushrooms, 200g (4 Liang) of fresh burdock roots or 25g of dried burdock (the error of the above raw materials is about 20%).
Practice of Five Elements Vegetable Soup _ Practice of Five Colors Healthy Soup
Production method:
1, radish should be cut with skin after washing, because the skin is rich in biomass.
2. Cook vegetable soup with aluminum pot or heat-resistant glassware; Please use a glass bottle to keep the soup.
3, the radish is cut into large pieces with the skin, don't cut it fine.
4. Add three times the total amount of vegetables. After the fire boils, simmer for1~ 2 hours, and you can drink it after the ceasefire (don't lift the lid when cooking, don't make any more processing in the soup, and don't add other herbs or materials).
The second method:
Recipe ingredients:
White radish (about a quarter of medium-sized radish), white radish leaves (about a quarter of leaves of radish are used, and radish leaves should be soaked in water for two hours to avoid pesticide residue), carrot (about half of medium-sized radish), burdock (about half of medium-sized radish), and one dried mushroom (dried in the sun to regenerate vitamin D). If you can't buy it, you can dry it fresh or sell it in the market.
Production method:
Don't blanch the vegetables beforehand, cut them into large pieces with skin. Please use a heat-resistant glass pot for cooking. Put in three times as much water as the vegetables.
After the water is boiled, simmer for 2 hours. Drink vegetable soup instead of tea. Make it for two days at a time, put it in a container made of glass, porcelain or pottery, and put it in the refrigerator for storage, and heat it slightly when drinking.
The third approach:
Recipe ingredients:
1/4 white radish, 1/4 white radish leaves, 1/2 carrots, 1/4 burdock or burdock tea 20-30g, and a dried mushroom.
Production method:
Clean the materials, cut them into large pieces, put them in a stainless steel pot or a glass pot, boil them with water which is three times the amount of food, simmer them for one hour and put them into glassware. After cooling, they can be stored in the refrigerator and drunk within three days (600 ml/day for patients). (Note: Do not lift the lid before cooking. The foam floating on the soup cannot be removed and cannot be mixed with other herbs or plants. )
The fourth approach:
Recipe ingredients:
White radish (medium-sized) 250g (dry 1 1 g), white radish leaf125g (dry 8.5g), carrot125g (dry17.5g) and burdock/kloc.
Production method:
Wash all ingredients, cut into large pieces with skin, cook in stainless steel pot or heat-resistant glass pot, add three times the amount of water to boil, and then cook over low heat for one hour. Vegetable residue can also be eaten.
Health tips:
Five-element vegetable soup, also known as five-color health-preserving soup, is not only to boil vegetables of five colors into soup. The so-called five colors, namely green, red, yellow, white and black vegetables, green is white radish leaves, red is carrots, yellow is burdock, white is white radish and black is mushrooms, representing the five elements of gold, wood, water, fire and soil respectively.
It is said that the five-color health-preserving soup conforms to the theory that the five elements harmonize and correspond to the internal organs of the body: black food tonifies the kidney, white food tonifies the lung, green food tonifies the liver, red food tonifies the blood vessels, and yellow food tonifies the spleen and stomach.
Five-element vegetable soup can be used as tea on weekdays, and can be drunk several times a day. Drink more than 200ml of "vegetable soup" in the morning, noon and evening. The total daily consumption is 600ml, which should be drunk on an empty stomach before meals. Drinking more is better, both hot and cold. The soup you can't finish can be used for cooking or eating, or poured into containers and stored in the refrigerator. If the soup is cloudy or sour, you should not drink it again. It is not that the more vegetables you put, the better the effect. Please prepare them according to the amount shown in this recipe.