Boiling the following three kinds of soup can replenish blood:
one, silver ear and red date soup
1, materials
15 grams of silver ear, 10 jujubes, goji berries 30, 30 grams of rock sugar.
2, efficacy
Ginkgo has a "poor man's bird's nest," said, can be seen how good its medicinal effects. But although the bird's nest is nourishing, the price is very expensive. The silver fungus is very similar to the bird's nest in terms of color, taste, and efficacy, and the price is very cheap. Silver fungus has a cool tonic moisturizing effect, and dried cinnamon, wolfberries, red dates simmered into a soup, not only delicious, but also can make your face white and red, and the body also become more light.
2, angelica red dates spare ribs soup
1, materials
1 spare ribs, angelica 50 grams, red dates 1, goji berries, astragalus, longan appropriate amount.
2, efficacy
Donggui red dates spare ribs soup, for the treatment of dry and rough skin turn season, itchy skin has significant therapeutic effect. This soup in addition to put the ribs, plus the red dates, angelica, wolfberry, are there to replenish blood, through the role of regulating qi and blood, can be said to be the maintenance of women's saint, food therapy is far better than the past to buy the health care products on the market or medicines.
3, four soup
1, materials
Ripe land, angelica, pork ribs, Sichuan dome, white peony, salt.
2, efficacy
This four-substance soup is a combination of common ingredients, and Chinese medicine, to provide a therapeutic effect. Regular consumption, the effect of blood replenishment is very obvious.
Si Wu Tang can also moisturize the skin and prevent aging. The formula of Four Substances Soup is mostly composed of warm blood-boosting agents. If you make a habit of taking it since you are young, it will help to smooth out your blood and qi, make your hands and feet less cold, and make your face and skin smooth, slowing down the aging of your physiological functions and making you look more youthful.
Expanded
Skills for making soup
1, soup becomes fresh
The best way to make soup is to use cold water. If you start to pour hot water into the pot, the surface of the meat is suddenly subjected to high temperatures, the meat of the outer layer of protein will immediately coagulate, so that the outer layer of protein can not be fully dissolved into the soup. Only by adding cold water at once and slowly increasing the temperature will the proteins be fully dissolved into the soup, and the soup will taste delicious.
Additionally, do not put salt in the soup too early, salt will make the water contained in the meat quickly run out, but also accelerate the protein coagulation, soy sauce should not be added early, onion, ginger and wine and other ingredients do not put too much, these will affect the soup itself, the fresh flavor.
2, soup becomes clear
To soup clear, not cloudy, must be burned with a slight fire, so that the soup is only open, not rolling. Because the big roll open, will make the soup protein molecules condensed into many white particles, the soup is naturally turbid.
3, soup thick
In the absence of fresh soup, to make the soup thick, one is in the soup on the thin thickening, so that the soup to increase the sense of consistency, and the second is to add oil, so that the oil mixed with the soup into an emulsion. The method is to first heat the oil, punch down the soup, cover the pot tightly with a strong fire, not long, the soup will become thick.
4, soup light
Just sew the flour or rice in a small cloth bag, put into the soup and cook a little, the salt will be absorbed into the soup, the soup will naturally become light. You can also add a washed raw potato and cook it for 5 minutes to lighten the soup as well.
5, soup become cool
Some of the fat too much raw materials burned out of the soup is particularly greasy, encountered this situation, a small amount of seaweed can be placed on the fire to roast a little bit, and then sprinkled into the soup, can be removed from the grease.
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