Ingredients: white radish, ribs, mushrooms, onion, ginger, cooking wine, vinegar and salt.
Practice:
Wash, peel and slice white radish. Wash the ribs, blanch them, add water to the pot, add radish, boil, pour out the soup, and take out the radish. Add water to the casserole, add ribs, ginger slices and onions, and stew for half an hour on medium heat. Add mushrooms, white radish, cooking wine and vinegar, continue to stew for half an hour on medium heat, add salt, put on a plate and sprinkle with chopped green onion.
Mutton soup with Danggui Shengdi has the effects of invigorating qi and tonifying deficiency, tonifying kidney and strengthening yang, promoting granulation and strengthening strength, and resisting cold. Danggui Dried Ginger Mutton Soup is a famous prescription created by Zhang Zhongjing, a famous doctor in Han Dynasty, which has curative effect on abdominal cold pain caused by blood deficiency and cold. For the subtropical south, this recipe should be used to add the raw land of clearing heat and cooling blood, nourishing yin and promoting fluid production in winter, and anyone who is weak can drink this soup.
Ingredients: Angelica sinensis15g, Radix Rehmanniae10g (available in Chinese medicine shops), 500g of mutton and 6 slices of ginger.
Practice:
Chinese medicine is slightly soaked; Wash the mutton, cut into pieces, put it in boiling water with ginger onion and Shaoxing wine, and then wash it (that is, "blanch"). Pot with ginger, add 2500 ml of water (about 10 bowl), boil with strong fire for about 2 hours, and then add salt.
Nourishing mutton soup mutton is warm in nature, invigorating qi and nourishing yin, warming the middle energizer, tonifying deficiency, stimulating appetite and strengthening strength, which is called a warm tonic for nourishing yuan, yang and blood in Compendium of Materia Medica. Warmth is warming for the human body. For example, the elderly are afraid of cold in winter, so they will feel warm if they eat some mutton at the right time. This is recorded in Zhang Qiongzhi's Treatise on Febrile Diseases and Qian Jin Shu in the Tang Dynasty. It can be seen that mutton is the best food for people to tonify in winter.
Ingredients: 500g mutton, codonopsis pilosula 1 0g, jujube 1 0g, medlar10g, ginger1piece, tablespoon of cooking wine, a little pepper, refined salt1spoon, small spoon of sugar and monosodium glutamate 0. 5 teaspoons.
Practice:
1, mutton washed and chopped into pieces, Dangshen cut into pieces and washed, red dates and medlar soaked thoroughly, ginger washed and sliced; Add water to the pot, add mutton pieces when the water boils, boil the blood with medium heat, scoop up and rinse for later use.
2. Put mutton pieces, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into the soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.
Note: Nourish and dispel cold, and the soup is rotten with fresh meat. Dropping a drop of white wine into the mutton pot can remove the smell and make the meat crisp rot faster.
Soybean pig's hand soup contains a lot of collagen in pig's hand, which is converted into gelatin during cooking. The unique reticular structure of gelatin can effectively improve the water storage function of skin tissue cells, keep skin cells moist and obviously reduce existing wrinkles. Pig hands, rich in colloid, can quickly replenish collagen and make skin smooth and elastic. Soybean is rich in soybean protein and flavone, which are nutritional elements beneficial to women's health.
Ingredients: trotters, ginger, cooking wine, pepper, fennel, star anise, sweet corn, red dates, medlar, peanuts and soybeans.
Practice:
1, pig's hands are bought and cleaned; Pour cold water into the pot, chop the pig's hands into large pieces and put them into the pot, add cooking wine, ginger slices, pepper and star anise, boil the bleeding water and floating foam over high heat, remove the pig's hands and put them into a clear water basin for washing.
2. Put the washed pig hands into the casserole, add enough water at a time, and add cooking wine; Add sweet corn, ginger slices and soaked soybeans; Cover, bring to a boil, add a little fennel, and then simmer for about half an hour.
3, add red dates, medlar, peanuts and stew for about an hour and a half, and sprinkle a little salt before cooking.
Duck meat with sour radish and old duck soup can greatly tonify fatigue, nourish the yin of five internal organs, clear away the heat of fatigue, replenish blood and promote water circulation, and has the effects of nourishing stomach, promoting fluid production, relieving cough and self-alarm, eliminating snail accumulation, clearing heat and invigorating spleen, and being weak and edema. Stewed duck meat and bamboo shoots can treat bleeding caused by hemorrhoids in the elderly.
Ingredients: half a slice of duck, snow pear, alpine bamboo shoot, sour radish, pickled ginger, pickled pepper, medlar, tsaoko and dried tangerine peel.
Practice:
Beat the old duck clean, take out the internal organs and cut into pieces; Rinse the sour radish with water and slice it. Pat the ginger to pieces for later use. Pour the duck pieces into the dry pan and stir fry until the steam is collected (no need to add oil). After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
Beef and potato soup In winter, the human body will consume more calories to protect itself from the cold, so it is necessary to eat more calories such as meat. Especially represented by dog meat and beef. Beef has high nutritional value, which can strengthen the spleen and stomach. Eating beef in winter can also warm the stomach, but beef is thick in fiber, which will affect the gastric mucosa. Put some potatoes to protect the stomach, and potatoes are also very nutritious.
Ingredients: beef (fat and thin)1000g, potato 500g, monosodium glutamate 5g, pepper 2g, cooking wine 20g, shallot15g, garlic15g, cinnamon10g, salt 5g and ginger/kloc.
Practice:
1, cut the meat into 4 cm long, 3 cm wide, 0. 5 cm thick slices, soaked in cold water for about 2 hours, poured into the pot with water to boil, skimmed off the foam; When the beef is cooked, pour it into a sand bowl, add the chopped onion, ginger, cinnamon, cooking wine and salt, and stew it with low fire, then remove the onion, ginger and cinnamon.
2. Peel the beans, cut them into hob blocks, put them in a bowl, add beef soup, steam them in a cage and take them out; Cut garlic into sections; When eating, pour potatoes into beef, add monosodium glutamate and garlic to adjust the taste, then put them into a soup bowl and sprinkle with pepper.