If you are afraid of the cold in winter, the best way is to take dietary supplements, which can not only quickly warm up the body, but also get rid of the cold in the body. So many people are confused, what kind of soup is good to drink in winter if they are afraid of the cold? Regarding, what kind of soup is good to drink if you are afraid of the cold in winter? Recommended three winter warming soups. Let me answer them one by one for you!
What kind of soup is good to drink if you are afraid of the cold in winter? 1. Astragalus beef soup:
Symptoms: In addition to being afraid of the cold and prone to sweating, it also often manifests as soft muscles, poor physical strength, and poor physical strength. It’s easy to get tired if the labor intensity is slightly greater.
Efficacy: The astragalus in this soup can replenish qi and raise yang, strengthen the surface and stop sweating. Codonopsis pilosula can strengthen the spleen and lungs, replenish qi, nourish blood and promote body fluids. The beef can replenish qi and strengthen the body. Function of muscles and bones.
Ingredients: 1000g beef (lean), 12g astragalus, 12g dangshen, 20g green onions, 15g ginger, 20g cooking wine, 5g shallots, 1g pepper, 10g salt, MSG 2 grams.
Method: Wash the astragalus and Codonopsis pilosula, put them in a double-layer gauze bag and seal the mouth to make a traditional Chinese medicine bag; wash the beef and cut it into 5 cm long and 3 cm wide pieces; ginger and green onions Wash; put the casserole over high heat, pour 2000 grams of fresh soup, add chicken carcass, add beef cubes and Chinese medicine packets and bring to a boil, skim off the foam; add ginger, green onions and cooking wine, move to low heat and simmer until cooked through; Remove the Chinese medicine bag, ginger, green onion, and chicken skeleton; add refined salt, pepper, MSG, and chopped green onion and serve.
2. Dried ginger, cinnamon and mutton soup:
Symptoms: intolerance to cold, cold hands and feet, listlessness, loose stools, and even complete grain failure.
Efficacy: Mutton is rich in nutrients and is very beneficial for anemia, deficiency of qi and blood and other diseases of deficiency and cold. Dried ginger is the finished product of dried ginger. It has the function of warming the spleen yang more than ginger. If you have yang deficiency and are afraid of cold, cold pain in the epigastrium, or lukewarm limbs, it is best to use dried ginger. In addition, cinnamon has the functions of replenishing yang, warming the spleen and stomach, unblocking the blood vessels, and dispersing cold. Combining dried ginger, cinnamon and mutton into a medicinal soup is more conducive to dispelling cold and treating colds.
Ingredients: 150g mutton, 30g dry ginger, 15g cinnamon. 1g salt, 3g green onions, 1g pepper powder.
Method: Cut the mutton into pieces, stew it with dried ginger and cinnamon until the meat is tender, add salt, chopped green onion, and Sichuan peppercorns, and that's it.
3. Chicken shredded donkey hide gelatin soup:
Symptoms: sallow or pale complexion, fatigue, cold limbs and other symptoms, mostly in women.
Efficacy: Donkey-hide gelatin is a good blood-enriching product, especially suitable for those with bleeding syndromes of yin deficiency and blood deficiency. Donkey-hide gelatin can both nourish blood and nourish yin. Li Shizhen called it a "holy medicine" in "Compendium of Materia Medica".
Ingredients: 100g chicken breast, 1000g milk, 80g gelatin, 10g ginger, 2g salt.
Method: Wash the chicken breast and cut into shreds; soak the donkey-hide gelatin and cut it into pieces, cook it in a pot of boiling water for 2 hours, remove and drain; wash the ginger, peel and slice it; shred the chicken , donkey hide gelatin, ginger slices, and fresh milk are put into a stew pot together, cover the pot lid; stew in water for 1 hour, take out, add refined salt to taste and serve.
Three recommended winter warming soups: 1. Pork belly stewed with lotus seeds 1. Ingredients: pork belly, lotus seeds, green onions, ginger, red dates, garlic sprouts, salt, and pepper. 2. Method: Wash the pork belly with white vinegar and flour, then cut it into large pieces, add green onion, ginger and cooking wine and blanch it in water; wash the blanched pork belly to remove the foam and cut it into strips; slice the ginger and cut the green onion into sections; cut the tripe strips with green onion. Put the lotus seeds, ginger and red dates into the soup pot; bring to a boil over high heat, then reduce to low heat and simmer for an hour; prepare minced garlic sprouts; season the soup with salt and pepper. 2. Crucian carp soup with shredded radish 1. Ingredients: One crucian carp, half a white radish (about 400 grams), 4 slices of ginger, two green onions, a quarter teaspoon of salt, a half teaspoon of cooking wine, and 2000 ml of cold water.
2. Method: Clean the fresh crucian carp and remove the black membrane in the belly of the fish; cut the white radish into shreds, slice the ginger, and cut the green onion into sections for later use; dry the washed crucian carp and apply ginger in the pot to prevent it from sticking. , then pour oil and fry the crucian carp until golden brown on both sides; after the fish is fried, add 2000 ml of cold water to the pot, add green onions and ginger and cook until it boils; when the water first boils, add shredded white radish, cover the pot, and cook over medium-low heat slowly Simmer for half an hour; simmer until the soup is milky white, add salt to taste, and sprinkle with chopped green onion. 3. Lamb leg stewed with soy milk 1. Ingredients: 1 bone-in lamb hind leg, 1000 ml of soy milk, 700 grams of iron yam, 20 wolfberries, 1 teaspoon of salt. 2. Method: Soak the soybeans overnight, put them into the mesh cover of the soymilk machine, start the soymilk machine and make soy milk; filter the bean dregs through a sieve, pour it into a milk pot bowl, peel and cut the yam into sections and soak it in water for later use; Pour it into the pot, then add the leg of lamb; after it boils, spoon off the foam on the surface; cover the lid, turn down the heat and simmer for an hour; then pour in the iron rod yam; cook until the yam is soft, and sprinkle in the wolfberry Just add salt.
3 tips for making good soup 1. Selecting ingredients is the key to making good soup. To make a good soup, you must choose fresh animal raw materials with sufficient flavor, little odor, less blood stains, such as chicken, duck, lean pork, pork knuckle, pork bone, ham, salted duck, fish, etc. This type of food is rich in protein, succinic acid, amino acids, peptides, nucleotides, etc., and is the main source of the delicious flavor of the soup. 2. Tips for making soup: Bring to a boil over high heat, then simmer over low heat. In this way, the protein extracts and other aromatic substances in the food can be dissolved as much as possible, making the soup more delicious. Only slow fire can dissolve more nutrients, and the soup will be clear and rich in taste. 3. It is not advisable to add salt first when making soup. Salt has an osmotic effect, which will cause the water in the raw materials to be discharged, the protein to solidify, and the umami taste to be insufficient. When making soup, keep the temperature at 85 to 100 degrees Celsius for a long time. If you add vegetables to the soup, you should eat them as you go to avoid destroying the vitamin C. You can add an appropriate amount of sesame oil, pepper, ginger, onion, garlic and other condiments into the soup, but be careful not to use too much, so as not to affect the original flavor of the soup.