Soup is more beautiful. One: jujube yam soup material: 10 jujube, about 300 grams of yam, a little longan meat, and the right amount of sugar. Efficacy: red dates can replenish blood and qi, and yam can strengthen the spleen and protect the stomach. Coupled with super moist 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 it in water and cook it until it is soft and rotten. At this time, add longan meat and half a spoonful of sugar to the pot. Cook the longan meat until it is soft and rotten, and then turn off the heat to eat.
Common sense: Is it better to cook soup as long as possible? A: No, the nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and ribs soup for about 3 hours. Two: soybean trotter soup material: trotter 700g, soybean 150g, a little Shaoxing wine, onion, ginger, refined salt and monosodium glutamate. Efficacy: trotters are traditional beauty products, and their rich colloid is the pursuit of every beauty-loving woman. Soybean is a high-protein food, which can replenish qi and stew with pig's trotters. Simple and nutritious, 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 Shaoxing wine, onion and soybean soaked in water for 1 hour, put on medium fire for 35 minutes, add salt and monosodium glutamate to taste, and then increase the fire for 15 minutes.
Common sense: Although soup is nourishing, what should I do if I feel some oil? You can turn the soup on and off. After cooling, the oil floats on the noodle soup, or solidifies on the noodle soup, and is taken out with a spoon. Three: white fungus Sydney stewed lean broth materials: white fungus, Sydney, lean meat, candied dates Efficacy: nourishing yin and moistening the lungs, promoting fluid production and moistening the intestines, reducing fire and clearing the heart, suitable for symptoms such as cough and upset in winter. Practice: Wash the lean meat, blanch it with boiling water, 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 1 hour.
White fungus and Sydney stewed lean broth information picture Tips: Is it better to use cold water or hot water for soup? Cold water is better, boiling water will make protein solidify quickly, and it is not easy to taste. Four: winter melon ribs soup materials: 500 grams of ribs, half a winter melon, onion, ginger, salt, pepper, rice wine.
Efficacy: Winter melon can play the role of reducing fat and diuresis, which is beneficial to women's beauty and weight loss in winter.
Practice: Cut the ribs into pieces, and cut the melon into about one centimeter. Blanch the ribs in boiling water, remove the blood and fish them out for later use. Add water to the pot, add ginger, onion and pepper to boil, then add ribs to continue cooking, and then simmer for about an hour and a half. Add wax gourd and stew for 20 minutes on medium heat.
Common sense:
What pot should I use for soup?
It is advisable to choose a high-quality 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 the health. The clay pot with white inner wall is very easy to use.
Five: black beans and Polygonum multiflorum eel soup materials: eel 100g, black beans 90g, Polygonum multiflorum 9g, red dates and ginger. A little salt and monosodium glutamate.
Efficacy: Monopterus albus with black beans is a good anti-aging soup, which can nourish liver and kidney at the same time, and has a good effect on low back pain and premature gray hair in winter.
Practice: Wash the soaked black beans, gut the eel and blanch it with boiling water. Wash Polygonum Multiflori Radix, Fructus Jujubae and Rhizoma Zingiberis Recens respectively. Put all the raw materials together in a casserole, add appropriate amount of water, bring to a boil with strong fire, then simmer for 2-3 hours, and add salt and monosodium glutamate.
Common sense:
Do you put salt at the beginning or the end of the soup?
Don't put salt in the soup too early, because putting salt too early will solidify the protein in the meat, make the soup darker, the concentration is not enough, and it will be bitter after a long time. Six: Huangqi eel soup
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; Eels are dissected, washed and cut into pieces. Put the eel and ginger into the oil and salt pan 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 with slow fire for 1-2 hours, and season with salt, monosodium glutamate and pepper.
Common sense:
Can I add water to the soup halfway?
Adding cold water halfway is one of the taboos in making soup, because the heated meat shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original flavor. Seven: walnut tremella sea cucumber soup materials: pork, sea cucumber 35g, walnut meat 15g, tremella, salt and monosodium glutamate.
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 and shred; Wash and shred lean meat; Soak tremella and wash it into small flowers; Blanch the meat in boiling water for a while, wash it and take off your clothes. Put the above raw materials into a stew pot, add appropriate amount of boiling water, cover the stew pot, simmer with slow fire for 1 hour, and add salt and monosodium glutamate to taste.
Common sense:
Can you put strong seasonings such as soy sauce and cooking wine when cooking soup?
You can put it, but 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 meat 100g, ham 25g, fresh ginseng 60g, ginger 25mL, onion, Shaoxing wine, 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 lean pork and ham, cut into square particles, cook pork and cut quail. Then oil pan, add ginger slices, onion segments, Shaoxing wine, add boiling water and refined salt. Put quail in a stew, then add lean meat, ham, ginseng slices, water and Shaoxing wine in turn, cover the stew 1 hour, and add salt before eating.
Common sense:
How to master the heat when cooking soup?
When cooking soup, you should first boil it with high fire, and then simmer it slowly, so as to give full play to the taste of food.
Nine: crucian carp soup materials: crucian carp, oil, pepper, ginger, a little pepper.
Efficacy: It is suitable for calcium supplementation in winter, and for women during menstruation and pregnancy.
Practice: Wash the crucian carp for later use. Add oil to the pot, pinch the pepper and take it out. Then oil the crucian carp, add ginger, and add water to boil. Simmer on low heat until the soup turns milky white, and call a little pepper noodles after the pot.
Common sense:
Is it better to have soup before meals or after meals?
"Drink soup before meals, slim and healthy"; "The more you drink soup, 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 energy intake. Eating soup after meals is easy to cause overnutrition.
Ten: perilla ginger jujube soup material: perilla leaf 10g, ginger, jujube.
Efficacy: This soup can help you warm your stomach, dispel cold and help digestion. For those women who love beauty and freezing 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 with water, then remove the stone of the dates, and then cut the ginger into pieces. Cut fresh perilla leaves into shreds, put them into a casserole with warm water together with ginger slices and red dates, 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 to raw materials when making soup?
The key to clear soup is the amount of water. Raw materials and water are boiled in different proportions of 1: 1, 1: 1.5, 1.2, respectively. The color and flavor of the soup are very different, 1: 1.5. When the ratio of raw materials to water is 1: 1, the content of calcium and iron in soup is the highest.