method of work
First, soak Radix Rehmanniae and Rhizoma Smilacis Glabrae in clear water for 15-20 minutes, then drain and pick them up for later use.
Cook the chicken in boiling water for 8- 10 minutes to get rid of blood stains and peculiar smell, and then take it out for later use.
Put the soup materials such as Radix Rehmanniae and Rhizoma Smilacis Glabrae, and the main ingredients into the soup pot, add 2 liters of clear water, boil with high fire, and slow boil for 90- 120 minutes. Please add appropriate amount of salt to taste 5 minutes before turning off the fire.
efficacy
Rhizoma Smilacis Glabrae is beneficial to water infiltration, strengthening the spleen and regulating the middle energizer, while Radix Rehmanniae has the effects of clearing away heat, cooling blood and promoting fluid production. Drinking them together with stew soup is beneficial to clearing away heat and eliminating dampness.
Method 2: Rhizoma Smilacis Glabrae and Old Pigeon Soup Ingredients: Rhizoma Smilacis Glabrae 250g, Old Pigeon 1 each, Lean Meat100g, 2 candied dates, and appropriate amount of salt.
method of work
Wash Smilax glabra slices in advance.
Wash the old pigeons and blanch them with water.
Finally, put all the ingredients into the pot and add water to boil, and simmer for two hours to season with salt.
efficacy
Smilax glabra old pigeon soup has a certain effect of dehumidification and detoxification, and it can clear away heat and benefit joints. It has a certain auxiliary effect on some symptoms such as muscle contracture pain and sores. Cooking soup with Smilax glabra and old pigeons can also nourish the body.
Method 3: Smilax glabra and mung bean old duck soup Ingredients: half an old duck, 50g mung bean, 60g Smilax glabra, 3 slices of ginger, a little dried tangerine peel and a little salt.
method of work
Clean Rhizoma Smilacis Glabrae, peel and chop into large pieces.
Wash mung beans, soak them in water in advance, and soak dried tangerine peel in advance.
Peel and slice the ginger, wash the old duck and cut it into pieces.
Heat oil from the pan and saute ginger and garlic.
Add the old duck pieces and stir-fry them over high fire.
Stir-fry until the duck is oily, and serve the duck for later use.
Scrape the soft tangerine peel with a knife to remove the inner membrane.
Add the stir-fried duck, Smilax glabra, mung bean, dried tangerine peel and ginger slices into the soup pot.
Pour in 1L water.
Bring to a boil with high fire, skim off the floating foam, turn to low heat for about 2 hours, and add a little salt to taste after turning off the fire.
efficacy
Rhizoma Smilacis Glabrae is beneficial to water infiltration and spleen regulation, mung bean can clear away heat and toxic materials, and old duck can clear away heat, promote diuresis and tonify deficiency. Stewing soup with the three together has good effects of clearing away heat and toxic materials, eliminating dampness and promoting diuresis.
Method 4: Smilax glabra, sesame and chrysanthemum lean broth, Smilax glabra, black sesame, chrysanthemum, lean meat, ginger and salt.
method of work
Black sesame seeds are crushed first, or the crushed ones are purchased; Wash Smilax glabra; Wash lean meat and cut into pieces and blanch.
Put ginger slices, black sesame seeds, Smilax glabra and lean meat into an electric sand pot, add 1 liter of water, and cook for 1.5 hours.
Wash chrysanthemum with light salt water and soak it in clear water for 5 minutes.
Add chrysanthemum to the soup and continue to cook for half an hour.
Add some salt to taste.
efficacy
Nourish liver and kidney, moisten black hair.
A good life comes from the beginning of health, the beginning of health, and the professional media of health science! Smilax glabra is suitable for cooking chicken, turtle, pig bones and white pigeons. The weather in Guangdong is hot and humid, and Guangdong families like to often cook some Smilax glabra soup in summer.
Physicians and hygienists of past dynasties attached great importance to the health-preserving effect of Poria cocos, and Su Dongpo also made Poria cocos into Poria cocos cakes. And recorded: "Steamed flax with nine times, peeled Poria cocos and less white honey are eaten together. After a long time, all diseases will go away, which is the key to longevity."
Whether Poria cocos has such a magical effect will not be analyzed. It is estimated that the effect of this longevity is exaggerated. However, in Guangdong, it is very common to make soup with fresh poria cocos.
A few years ago, in Guangdong, the soup that was most used with Tuhuoling was Smilax glabra, water snake turtle soup and toad soup. The luxurious version of Smilax glabra old hen soup was also common, which included old hen meat, gelatin, Poria, Lycium barbarum, candied dates, yam, salt and ginger slices. However, this year, it has become the most common way to cook pigeon and mung bean soup with Smilax glabra.
Smilax glabra, pigeon and mung bean soup Ingredients: pigeon, mung bean, Smilax glabra, ginger and salt.
1. White pigeons are used for fly water treatment.
2. Clean the blood foam of pigeons flying well with clear water.
5. Add some water to the pot and bring to a boil.
4. Add Rhizoma Smilacis Glabrae, mung bean and all materials. After the fire is boiled, turn to low heat for 1 hour, then turn off the fire and add salt to serve.
Precautions:
1. Smilax glabra should be fresh, and the seller will peel and slice it. The thinner it is cut, the thicker the soup will be.
2. After the mung bean is washed, you can add water and put it in the refrigerator, which makes it easier to bloom and rot when cooking.
3. You can also add a piece of dried tangerine peel to the pot to remove the fishy smell and increase the fragrance, so that the soup tastes fresher and sweeter.
Smilax glabra, pigeon and mung bean soup, with strong flavor. The earthenware nature and the pigeon soup cut into large pieces, the taste is in the soup, the essence is in the soup, and there are pigeons that can be torn and eaten, killing two birds with one stone, which is satisfying.
First, Smilax glabra and Niudali pork bone soup
Ingredients: Millettia speciosa150g, Smilax glabra150g, 350g of pig bones, 3 slices of ginger, 2 candied dates and a proper amount of water.
Practice:
1, scrape the skin of Smilax glabra and Millettia speciosa together, and wash away the sediment.
2. After washing all the above materials, cut them into thin slices as much as possible, put them together in a clay pot, and add some water.
3, the fire to boil 10 minutes, and then continue to simmer for 2 hours.
4, the last words, naturally seasoned with salt, so a pot of delicious and light Smilax pork bone soup is done.
Second, Smilax glabra ribs soup
Ingredients: a sparerib, a Smilax glabra, salt and chicken essence.
Practice:
1, wash Smilax glabra and slice it; After cutting the ribs, blanch them in boiling water.
2. Then put all the materials together in the pot, add appropriate amount of water, boil it, and cook it for one hour with slow fire.
3. Finally, before turning off the fire, just add some salt and chicken essence to taste.
Third, Smilax glabra and Huaishan stewed pig bones
Ingredients: Rhizoma Smilacis Glabrae 250g, fresh Rhizoma Dioscoreae 250g, pig bones 350g, Coicis Semen 50g, 3 slices of ginger, and proper amount of salt.
Practice:
1, after washing the coix seed, soak it a little; Cut the Smilax glabra into small pieces; Peel the yam and cut it into thick slices.
2. Put Rhizoma Smilacis Glabrae, pork bones, Coicis Semen, and ginger slices into a pot, add appropriate amount of water, boil over high fire, and change to low fire 1 hour.
3. In the last 15 minutes, put it in Huaishan to cook. Before turning off the fire, add salt to taste and you can enjoy it.
A complete collection of practices of making soup with Smilax glabra
Stewed chicken soup with poria cocos
Ingredients: 500 grams of chicken, Smilax glabra 10 gram, 5 pieces of red dates, and proper amount of Lycium barbarum.
Practice:
1, chicken is cleaned and cut into pieces; Wash the other ingredients with clear water, and then soak them in water.
2. Put the chicken into boiling water, add some cooking wine or ginger slices, so as to remove the bloody smell of the chicken, and then take it out in 2-3 minutes.
3. Then put the chicken into the gauze pot, add other materials and a proper amount of water.
4. After the fire boils, turn to low heat and simmer slowly 1 hour; If it is electric stewing, then it can be set for 40 minutes.
5, after the time is up, then add the right amount of salt to eat, the taste is very fragrant.
Efficacy: This soup is delicious and nutritious. It is a good ingredient for clearing away heat, detoxifying and dehumidifying. It has a very good effect of clearing away heat and dampness, detoxifying and cooling blood. It can be drunk frequently in daily life to remove moisture in the body. Tufuling Qushi Decoction
Ingredients: pig bones, Smilax glabra, arrowroot, coix seed, adzuki bean and lentils.
Practice:
1. First, wash Smilax glabra, Cishi, Coicis Semen, Semen Phaseoli and Lentils and soak them in water for later use.
2. Put the pig bones into boiling water, add a proper amount of cooking wine, cook together for a few minutes, remove the blood, pick them up and rinse them with water.
3. After that, put all the materials into the soup pot, add enough water, and cook for 2 hours before adding salt.
Efficacy: The main efficacy of Smilax glabra is clearing away heat, detoxifying and eliminating dampness; The effect of adzuki bean is diuresis, dehumidification, swelling and detoxification; Therefore, this soup can dispel dampness and promote diuresis, tonify deficiency and win, warm the stomach and eat, and tonify middle energizer. Smilax glabra and Euryale ferox thin broth
Ingredients: lean pork150g, Rhizoma Smilacis Glabrae 50g, Gordon Euryale 30g, Rosa laevigata15g, and ginger 4g.
Practice:
1, clean lean pork and cut into pieces; Other medicinal materials are washed and slightly soaked;
2. Then put the lean pork, medicinal materials and ginger into the earthenware pot, and add 6-8 bowls of clear water.
3. After the big fire is boiled, turn to low fire and simmer 1 hour, and add appropriate amount of salt to eat.
Efficacy: This soup has the effects of invigorating spleen and kidney, and removing toxic substances. But also can be used for adjuvant treatment of vaginitis and cervicitis, and is a summer health care soup which is very suitable for women to eat. Smilax glabra and pigeon soup
Ingredients: one squab, 30g Smilax glabra.
Ingredients: ginger slices10g, onion segments15g, salt 4g, monosodium glutamate 2g, pepper 3g, cooking wine15g.
Practice:
1, first wash the squab, remove the internal organs and cut it into 4 pieces; Wash Smilax glabra and slice it.
2, add water to the pot, then boil, add the pigeon to drown, and then pick it up.
3. Then put the squab, Smilax glabra and ginger slices into the stew.
4. Bring the fire to a boil, then simmer for 50 minutes, then add salt, monosodium glutamate and pepper to boil and taste.
5, sprinkle with onion wine can be eaten.
Efficacy: this soup has the effect of tonifying kidney and helping yang; The main functions of Smilax glabra are detoxification, dispelling pathogenic wind, dredging collaterals, promoting diuresis and removing turbidity; Pigeons have the functions of tonifying kidney, replenishing essence, warming yang and benefiting qi. This soup helps to improve prostatitis. Mountain turtle and poria decoction
Ingredients: one black bone, 5-6 pieces of Smilax glabra, 5 pieces of lean pork, one piece of ham, one handful of medlar and two pieces of ginger.
Practice:
1, wash the tortoise, blanch it in boiling water, and then pick it up; Cut lean meat into small pieces; Wash Rhizoma Smilacis Glabrae, Fructus Lycii and ham for later use.
2. Put all the materials into the gauze pot together, and add water that has not exceeded half of the materials.
3, the fire is boiled, turn to a small fire and simmer for 3 hours, and finally the right amount of seasoning can be used.
Efficacy: Smilax glabra and old turtle soup is a traditional famous dish in Guangdong, belonging to Cantonese cuisine. Removing dampness and toxic materials, nourishing yin and clearing heat, invigorating spleen and kidney. Smilax glabra spends money on pork knuckle soup.
Ingredients: a pig's foot, Smilax glabra 200g, peanut100g, cooking wine, ginger slices and chopped onion.
Practice:
1, cut the pig's feet into two sections, and cut them vertically; Pay attention to cutting the bones and connecting them with the flesh. You can prepare them at the pork stall when you buy them.
2. Soak peanuts in cold water for about 2-3 hours in advance.
3. Wash Smilax glabra and slice it; Wash ginger; Cut the onion into two sections.
4. Put the pig's feet into boiling water, add ginger, a spoonful of cooking wine, cook for 5 minutes on high fire, and remove.
5, then put all the processed ingredients into the gauze pot, add a small spoon of cooking wine, and a proper amount of boiling water, which is not more than the surface of the ingredients.
6. After that, cover the lid, simmer for an hour and a half, then open the lid and add the right amount of salt to taste.
Efficacy: Smilax glabra is sweet in nature, which has the effects of clearing away heat and toxic materials, invigorating spleen and stomach, removing dampness and activating collaterals. If it is cooked with pig's feet and peanuts, it can strengthen the spleen and stomach, stretch bones and muscles, facilitate joints, stop diarrhea and remove cold and dampness all over the body. It also helps to dredge blood vessels, lower cholesterol, detoxify and reduce swelling. Pork pot sparerib soup
Ingredients: 2 pork ribs, a large piece of Smilax glabra, ginger slices and salt.
Practice:
1, slice Smilax glabra; Cut the ribs into sections.
2. Put the two ingredients together in a gauze pot, add ginger slices and appropriate amount of water.
3, the fire is boiled, turn to a small fire and simmer 1 hour, and add salt to taste when eating.
Efficacy: This soup tastes sweet, especially with fresh Rhizoma Smilacis Glabrae, which is more fragrant, and can remove dampness, detoxify and remove oxygen. It is very suitable for drinking in summer.
Pork bone soup with Smilax glabra and peach fingers
Ingredients: Rhizoma Smilacis Glabrae, Finger Peach, Pig Bone, Ginger, Salt.
Practice:
1, fresh Rhizoma Smilacis Glabrae washed and sliced; Wash the five-finger peach and cut it into sections; Pig bones are put into boiling water to remove blood.
2. Then put all the materials into the gauze pot, add water to boil, and simmer for 2 hours.
3, when eating, add the right amount of salt to eat.
Efficacy: Smilax glabra: nature and taste: sweet and light, flat. Function: detoxification, dehumidification and joint benefit. Peach with five fingers: taste: sweet, slightly warm. Functions: invigorating spleen and eliminating dampness, promoting qi circulation and resolving phlegm, relaxing muscles and tendons and activating collaterals.
Smilax glabra and coix seed, adzuki bean, dried tangerine peel and lentil pig bone are the most fragrant and warm.
Smilax glabra is suitable for pot turtle or pig exhibition. Add a few slices of ginger and two candied dates. In this weather, it is hot and rainy. Just pot this soup in hot weather, and adults and children can drink it.
Go to soup with coix seed and Euryale ferox seed.