◆Autumn and Winter Nourishing Soup
If your body is full of fire, you should choose sweet and cool soups, such as mung beans, barley, kelp, winter melon, lotus seeds, etc., as well as sword flowers , chicken bone grass and other Chinese herbal medicines that clear away fire and moisturize.
If your body is too cold, you should choose some hot soups, such as ginseng and so on.
Herbs such as Cordyceps sinensis and ginseng are not suitable for use in soups in summer. Even in autumn and winter, tonic herbs that nourish yin and strengthen yang are not suitable for young people and children.
In the choice of soup ingredients, those used for stewing must not be used for boiling, such as ginseng, antler, bird's nest, etc.
Most northerners think of adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, monosodium glutamate, cooking wine and so on. In fact, judging from the experience of Cantonese people making soup, these spices are not necessary. If necessary, a piece of ginger is enough. When drinking soup, you should pay attention to its original flavor. As long as you simmer it for enough time, the delicious taste of the soup will naturally come out.
"Three pots and four stews"
Three pots: It usually takes three hours to make soup.
Four Stew: Simmering the soup takes four to six hours.
Making soup is not very complicated in cooking, but it requires a long cooking time and is somewhat labor-intensive. In fact, making soup is very easy, as long as the ingredients are properly prepared and the soup is slowly simmered over the fire. Note: Do not make the fire too high. The heat should be based on the boiling point of the soup. After boiling the pot, simmer over low heat until the soup can boil.
Types of soup: generally divided into boiling soup, boiling soup, stewing soup, simmering soup, clear soup, etc.
Choice of utensils: traditional choice: for making soup, it is better to choose a clay pot with a fine texture; trendy recommendations: earthen pots, iron pots, etc.
Special tip: Take out the meat that has been cooked in the soup, and mix it with Cantonese light soy sauce, shredded green onion, ginger, and shredded chili pepper to make a dipping sauce. It is very delicious in the mouth. Stewed Partridge with Northern and Southern Apricots and Sichuan Scallops
Ingredients: 9 grams of Northern and Southern apricots, 6 grams of Sichuan Scallops, 4 partridges (about 900 grams net), 100 grams of lean meat, 3 grams of scallops, 4 grams of water cup, 4 large slices of ginger.
Method: Use the big ginger slices, partridge and lean meat to boil, put the scallops, northern and southern apricots, and Sichuan clams into a stew pot, add water and cover, simmer over high heat for 20 minutes, then turn to slow heat and simmer Two hours is enough.
Efficacy: Almonds can moisten the lungs and resolve phlegm, relieve cough and relieve asthma; Sichuan clams can moisten the lungs and resolve phlegm, clear away heat and relieve cough; This soup is a good dietary therapy for clearing and moistening lung dryness, and can be used for chronic bronchitis, whooping cough in children and other diseases.
Stewed fish head with Chuanxiong and Angelica dahurica
Ingredients: 6 grams of Chuanxiong, 9 grams of Angelica dahurica, 200 grams of silver carp head. Method: Wash the fish head, add sliced ??Chuanxiong and Angelica dahurica, add appropriate amount of water, and simmer until cooked.
(Note: The dosage of Ligusticum Chuanxiong should not be too much; if you have menorrhagia or dizziness or headache caused by yin deficiency and excessive fire, it is not suitable to consume it.)
Efficacy: calm and relieve pain, dispel wind and activate blood circulation, Headache for men and women
Stewed teal with cordyceps
Ingredients: 25 grams of cordyceps, 1 teal, 2 figs, tangerine peel slices, 2 ginger slices
Method: Wash the cordyceps and teal, put them into boiling water and cook for 5 minutes, then take them out. The tangerine peel is soft and soft, and the flesh is scraped off. Bring the water to a boil, add the cordyceps, teal, figs, tangerine peel and ginger to the boil, reduce the heat to simmer for two and a half hours, and add salt to taste.
Efficacy: Replenishing vital energy, loss of appetite, kidney deficiency and asthma
Stewed Partridge with Northern and Southern Apricots and Sichuan Scallops
Ingredients: 9 grams of Northern and Southern Apricots, Sichuan Scallops 6 grams, 4 partridges (about 900 grams net), 100 grams of lean meat, 3 grams of scallops, 4 cups of water, and 4 large ginger slices.
Method: Use the big ginger slices, partridge and lean meat, add the scallops, northern and southern apricots, and Sichuan clams into a stew pot, add water and cover, simmer over high heat for 20 minutes, then turn to slow heat and simmer Two hours is enough.
Efficacy: Almonds can moisten the lungs and resolve phlegm, relieve coughs and relieve asthma; Sichuan clams can moisten the lungs and resolve phlegm, clear away heat and relieve coughs; Partridge can nourish the lungs, resolve phlegm, relieve cough and relieve asthma. This soup is a good dietary therapy for clearing and moistening lung dryness, and can be used for chronic bronchitis, whooping cough in children and other diseases.
Stewed fish head with Chuanxiong and Angelica dahurica
Ingredients: 6 grams of Chuanxiong, 9 grams of Angelica dahurica, 200 grams of silver carp head. Method: Wash the fish head, add sliced ??Ligusticum chuanxiong and Angelica dahurica, add appropriate amount of water, and simmer until cooked.
(Note: The dosage of Ligusticum Chuanxiong should not be too much; if you have menorrhagia or dizziness or headache caused by yin deficiency and fire exuberance, you should not consume it.
)
Efficacy: calming and analgesic, dispelling wind and activating blood circulation, treating headaches in men and women
Stewed teal with cordyceps
Ingredients: 25 grams of cordyceps, 1 teal Only, 2 figs, 1/4 slice of tangerine peel, 2 slices of ginger
Method: Wash the cordyceps and teal, put them in boiling water and cook for 5 minutes, then take them out. Scrape off the tangerine peel until it becomes soft. Bring the water to a boil, add the cordyceps, teal, figs, tangerine peel, and ginger to the boil, then simmer for two and a half hours and add salt to taste.
Efficacy: Replenishing vital energy, loss of appetite, asthma due to kidney deficiency
Yuzhu and Phoenix Claw Soup
Ingredients: 12 chicken feet, 12 taels of ribs ( About 480 grams) chopped into pieces, 2 taels of lotus seeds (about 80 grams), 1 tael each of lily, yam, and gorgon seeds (about 40 grams), 1/2 tael of Polygonatum odoratum (about 20 grams), 1 piece of ginger, 6 red dates ( Remove the core) and add appropriate amount of salt.
Method: 1. Wash Huaishan, Gorgon and Polygonatum odorifera. 2. Soak lilies and lotus seeds in water for 40 minutes respectively. Remove the lotus seeds from the lotus core, put them and lilies into boiling water and cook for 5 minutes, take them out and wash them. 3. Wash the chicken feet and ribs, boil them in boiling water for 5 minutes, take them out and wash them. 4. Bring 12 cups of water (or appropriate amount) to a boil, add chicken feet, ribs, red dates, ginger, Polygonatum odoratum, Huaishan and Gorgon seeds, bring to a boil, then reduce heat and simmer for 2 hours, add lily,
Carambola, Beet and Pig Soup
Ingredients: 2 beets, 2 star fruits, 1 carrot, 8 taels of pig, 2 slices of ginger, appropriate amount of salt
Method: 1 beet Peel the head, wash and cut into pieces.
2 Wash the carambola and cut into pieces.
3 Peel the carrots, wash and cut into pieces.
4 Wash the pig, rinse it with water and then rinse it.
5 Boil an appropriate amount of water, add ginger slices, beets, star fruit, carrots and pork belly. After the water boils, simmer over low heat for two hours, add salt to taste and serve.
Coconut, Potato and Beef Soup
Ingredients: One coconut, one potato, two onions, one carrot, one beef, twelve ginger, two slices of salt.
Method: 1. Put the coconut Cut the meat into cubes.
2 Peel potatoes, onions and carrots and cut into pieces.
3 Wash the beef, put it in boiling water, rinse it again, and then cut it into thick pieces.
4 Boil an appropriate amount of water, add coconut, potatoes, onions, carrots, beef and ginger. After the water boils, simmer over low heat for about two hours. Add salt to taste. Serve.
Eight-treasure porridge:
Ingredients:
50 grams each of glutinous rice, red beans, peanuts, chestnut meat, lotus seeds, red dates, longan meat, gold cake, white sugar Appropriate amount
Method:
(1) Wash the chestnut meat and cut it into small pieces, soak the lotus seeds in alkaline water and remove the green core, wash and remove the core of the red dates, and wash the peanuts in hot water Peel off the skin and finely chop the longan meat.
(2) Wash the red adzuki beans, add water and cook until they are five ripe. Add the washed glutinous rice. After boiling, add chestnut meat, peanuts and lotus seeds and cook together until the rice and beans are cooked. Add longan meat, golden cake, red dates and other ingredients and cook over low heat for five minutes.
Apple porridge
Ingredients:
1 cup white rice 1 apple 1 raisin 2 tablespoons water 10 cups
Accessories:
4 tablespoons of honey
Method:
1. Wash and drain the white rice, wash and slice the apples and remove the seeds.
2. Add 10 cups of water to the pot and bring to a boil, add rice and apples, continue to cook until boiling, stir slightly, then reduce to medium-low heat and simmer for 40 minutes.
3. Put honey and raisins into a bowl, pour in the hot porridge, mix well and serve.
Millet porridge
Ingredients: 30-50 grams of millet, appropriate amount of brown sugar.
Preparation process: Cook millet as porridge as usual. Add sugar and have it for breakfast.
Characteristics: Buxing Zhong and Qi, harmonizing the spleen and kidneys. Suitable for indigestion and poor appetite.
Mung bean porridge
Ingredients: 30 grams of mung beans, appropriate amount of japonica rice, and a little rock sugar.
Preparation:
Wash the japonica rice and mung beans separately, add water to the pot and cook the porridge. After the porridge is cooked, add an appropriate amount of rock sugar to mix. You can also boil mung beans in water alone and take it after boiling the mung beans.
Lily porridge
Ingredients: 50 grams of lily, 30 grams of lotus seeds (with core), 100 grams of glutinous rice, a little brown sugar.
Preparation:
1. Wash the lilies and lotus seeds, put them in the same pot, add an appropriate amount of water, cook them together with the glutinous rice to make porridge, add brown sugar to the porridge and boil.
2. Pay attention to boiling the lily, lotus seeds and glutinous rice to make the porridge delicate and soft.
Features: soft, glutinous, sweet
Glutinous rice porridge
Ingredients:
100 grams of glutinous rice, 800 grams of water.
Preparation:
1. Remove the debris from the glutinous rice and wash it clean.
2. Put the pot on the fire, bring the water to a boil, add the glutinous rice, stir, boil again, boil for about 5 minutes, and simmer over low heat for about 40-50 minutes, until the glutinous rice is soft. , the soup thickens and is ready to serve.
Features: Smooth and sticky, fragrant and refreshing.
Milk oatmeal
Ingredients: 90 grams each of oatmeal and sugar, 150 grams of milk.
Preparation:
1. Soak the oatmeal in appropriate amount of water for more than 30 minutes.
2. Put the pot on the fire, pour in the oatmeal soup, cook over low heat for about 20 minutes, add milk, mix well, cook for 15 minutes, add sugar and mix well before eating.
Features:
The porridge is thick, sweet and delicious.
In addition, when making rice porridge, millet porridge, or using leftover rice to make porridge, the pot will overflow if you are not careful. If you add 5 to 6 drops of vegetable oil or animal oil to the pot when making porridge, this can be avoided. The porridge is overflowing.