What soup to drink in winter to get rid of fire? Nowadays, people are more willing to start with diet and regulate their bodies through diet rather than drugs. Generally, what everyone knows is that drinking soup to remove fire in summer, and what soup to drink to remove fire in winter? Let's share with you what soup to drink to remove fire in winter.
What soup to drink in winter to relieve the fire 1 What soup to drink in winter to relieve the fire?
1, lotus seed tremella decoction
Ingredients: tremella, lotus seeds, red dates, medlar and rock sugar.
Practice: soak the tremella in clear water, remove the yellowing induration at the bottom and shred it for later use. Put clear water in the soup pot, put tremella, rock sugar, dates and medlar into cold water, and heat it to boil with fire. Be sure to stir the pot constantly to prevent tremella gum from sticking to the pot. After boiling, turn down the heat and cook, and also stir the pot constantly.
Efficacy: In winter, there is also a phenomenon of lung fire. You may wish to drink lotus seed tremella soup, which can nourish yin and moisten the lungs, soothe the nerves and nourish the heart.
What soup to drink in winter? Eight kinds of fire-reducing soups are recommended.
2. Stewed pork lean meat with Sydney green radish
Ingredients: Sydney 1 piece, green radish 1 piece, 4 red dates, 250g lean pork and 2 slices of ginger.
Practice: Wash everything. Peel and cut Sydney and radish; Cut lean pork into small squares; Jujube is pitted. Stew with ginger, heat boiling water 1000 ml (about 4 bowls), cover and stew for about 3 hours. Salt is added to the drink.
Efficacy: Sydney in soup has the effects of moistening lung, resolving phlegm, relieving cough, clearing away heart fire, and reducing fire, while green radish in soup is moist and delicious, and can relax the middle and lower qi, strengthen the spleen and stomach, and stew pork lean meat together, which can clear heart and moisten lung, clear dryness and remove annoyance.
3, pork liver medlar soup
Ingredients: pork liver 1 00g, medlar 300g, seasoning salt1tsp, ginger 5g, cooking wine 5ml, starch10g, white vinegar 5ml, proper amount of water and vegetable oil 5ml.
Practice: Slice pork liver, put it in a bowl and soak it in clear water and white vinegar for 15 minutes, then rinse it with clear water; Stir pork liver with cooking wine, starch and 1/2 teaspoons of salt, peel ginger and shred; Marinate the pork liver for a while, wash the medlar and pick off the leaves without stalks; Pour a proper amount of water into the pot, add shredded ginger, pour vegetable oil, slide into pork liver and cook; Add Lycium barbarum and boil for a while. Add 1/2 teaspoons of salt to taste.
Efficacy: Lycium barbarum is cool, which can clear liver and kidney, reduce lung fire, and eat pig liver to remove lung fire.
4. Lily Sydney soup
Ingredients: 30 grams of lily, Sydney 1 piece, and appropriate amount of rock sugar.
Practice: soak the lily in clear water for one night, pour the lily into the casserole with clear water the next day, add more than half a bowl of clear water and cook for one and a half hours. When the lily is rotten, add peeled and diced Sydney and rock sugar and cook for another 30 minutes.
Efficacy: It has the effects of breeding body fluids, clearing away heat and relieving annoyance, nourishing yin and purging fire, so it is very suitable for dizziness, headache, bitter taste and dry throat caused by excessive fire due to yin deficiency, yin deficiency after fever, and excessive heat caused by vegetarian diet.
5, water chestnut root radish soup
Ingredients: water chestnut 10, fresh grass rhizome 200g, white radish 1 piece, lean pork 200g, ginger 1 piece, and a little salt.
Practice: water chestnut and white radish are peeled and washed; Wash fresh grass roots and lean pork, and scrape the skin of ginger; Add appropriate amount of water and all materials into the earthenware pot, and cook for about two hours, then season.
Efficacy: It has the functions of clearing away heat and toxic materials, promoting fluid production to quench thirst, moistening intestines and relaxing bowels.
6. Siraitia grosvenorii olive pig bone soup
Ingredients: half of Siraitia grosvenorii, 8 green olives, 500g of pork ribs, carrot 1 root, and 2 slices of ginger.
Practice: Wash Siraitia grosvenorii and green olives, and cut green olives several times with a knife; Wash carrots and cut into pieces; Wash the pig fan bones, cut them into pieces, and soak them in water to pick them up; Pour 8 bowls of water into a clay pot and bring to a boil. Add all the ingredients and bring to a boil with strong fire. Turn to slow fire and cook for one and a half hours. Season with salt and drink.
Efficacy: nourishing yin and relieving sore throat, promoting fluid production and moistening dryness. Siraitia grosvenorii has the reputation of "the divine fruit of China", which has the effects of clearing away heat and cooling blood, promoting fluid production and relieving cough, smoothing intestine and expelling toxin, moistening lung and resolving phlegm.
7, kudzu vine, red beans, oyster sauce and squid
Ingredients: pueraria lobata 600g, adzuki bean 50g, oyster sauce 3~5, shad/kloc-0 (about 400g), lean pork 50g, and 4 slices of ginger.
Practice: Peel pueraria lobata and cut into pieces, wash the mud carp, fry it in a pan until it is slightly yellow, and save a little hot water. Put all the ingredients in a clay pot, add 2000 ml of clear water (about 8 bowls), bring to a boil over high fire, simmer for about 1 hour, and add salt.
Efficacy: Guangdong people think Pueraria lobata is most suitable for autumn and winter, because it has the effect of clearing away heat and promoting fluid production, especially for those with bone fire and stomach fire. This soup has the effects of clearing away heat and nourishing yin, moistening dryness and regulating stomach.
8. Shashen Yuzhu Snow Ear Soup
Ingredients: Glehnia littoralis 15g, Polygonatum odoratum 15g, tremella 15g, 200g lean pork, dried tangerine peel and a little salt.
Practice: First soak the tremella with clear water and make it open for later use; Washing Radix Glehniae, Rhizoma Polygonati Odorati, lean pork and dried tangerine peel with clear water respectively; Add appropriate amount of water and all the materials into the earthenware pot, boil for about two hours, add salt to taste, and serve.
Efficacy: clear dryness, moisten lung, nourish yin and tonify.
What soup to drink in winter to get rid of fire 2 It is dry in winter, which is most suitable for drinking this soup to clear away heat, reduce fire and moisten dryness, suitable for all ages.
Pot soup is also exquisite. Different ingredients with pot soup have completely different properties. Some are very nourishing and easy to get angry, which is not suitable for the elderly and children. Some tonify fire and moisten dryness, which is suitable for all ages. Therefore, when we want to make soup at home, we all choose to make up the fire and moisten it, which is suitable for a family of young and old. I wonder if you have ever had mustard soup? Mustard is a seasonal dish in winter. Mustard is very suitable for eating in winter whether it is fried or boiled. It contains carotene, dietary fiber and vitamin C; Warm in nature and pungent in taste, it enters the lung, stomach and large intestine meridians. It has the effects of relieving exterior syndrome, diuresis, widening lung, resolving phlegm, promoting bowel movement and appetizing, and has a very good effect of clearing heat and removing fire.
When I was a child, I didn't like drinking water. Because water has no taste, drinking less water can easily lead to dry throat, excessive internal heat and dryness. My mother would cook a pot of mustard soup for me to drink, and at that time, she would add a sweet potato to cook it together. At that time, the sweet potato was also very sweet, so the soup cooked together was very sweet and delicious. Now I miss it very much. Now the Chinese New Year is approaching, and many snacks are prepared at home. I was greedy for a while and didn't shut up, which caused the fire, so I quickly cooked a pot of mustard soup to remove the fire. In fact, there are many varieties of mustard, so they look a little different. They are all tall, short, fat and thin, so it is easy for friends who often cook to distinguish them. Ordinary mustard tastes bitter and bitter, while Shuidong mustard and Chaozhou mustard have no bitterness at all, and they are especially sweet, so the more you drink soup, the more you want to drink it. I bought Chaozhou mustard this time. It is more than 60 centimeters tall, with thin stems and wide leaves. It's really not easy to buy this dish today. It's completely robbed. There are few left. Several people are buying it. The store said that the Spring Festival is coming, and the supply is insufficient. I want to eat it by luck. Well, I was lucky and got it.