The practice of health-preserving soup, many people will cook some health-preserving soup in their homes in life. In hot summer, it is necessary not only to reduce summer heat but also to maintain health. When the weather is hot, various functions of the body will decline, and they will often eat cold. Let's take a look at the practice of health-preserving soup.

The practice of health-preserving soup 1 1, jujube longan yam soup for nourishing health-preserving soup in autumn

Practice: red dates 10, 20 grams of longan meat and 300 grams of yam. Appropriate amount of sugar. Soak the red dates in warm water first, wash them, and wash the longan meat. Peel and dice Chinese yam. Put them in a clear water pot together, turn to low heat after the fire boils, simmer for 20 minutes and add sugar to serve.

Efficacy: This medicated diet has the effects of strengthening the spleen and stomach and nourishing qi and blood. Healthy people can eat it, and it is more suitable for people with deficiency of spleen and stomach and insufficient blood.

2, autumn nourishing health soup pepper belly soup

Practice: 30 pieces of white pepper, pork belly 1 piece, vinegar, salt, cooking wine and monosodium glutamate. First, rinse the pork belly with boiling water with salt and vinegar, and then cut it into silk for later use; Add water to the pot, put the shredded belly into the pot, and add white pepper. Stew for about 2 hours. When the shredded belly is cooked, add salt, cooking wine and monosodium glutamate.

Efficacy: This medicated diet has the effects of warming the middle warmer, dispelling cold, strengthening the spleen and nourishing the stomach, and is suitable for anyone, especially before meals.

3. Codonopsis pilosula, Radix Aconiti Lateralis and Ginger Dog Broth in Autumn Nourishing Health Soup

Practice: 30 grams of codonopsis pilosula, 20 grams of aconite tablets, fresh ginger 10 grams, 500 grams of dog meat. Appropriate amount of salt. First, clean Radix Codonopsis, Radix Aconiti Lateralis Preparata slices and ginger, and cut into sections or slices for later use, and then clean dog meat and cut it into small pieces. Then add water to the casserole and put the above raw materials into the pot together. Cook the dog meat until it is thoroughly cooked, take out Codonopsis pilosula and Radix Aconiti Lateralis, and season with salt.

Efficacy: This medicated diet has the effects of tonifying the middle energizer, invigorating qi, warming the middle energizer and tonifying yang, and warming the kidney and supporting yang. Especially for proctoptosis caused by deficiency of spleen and kidney yang. It is more suitable for people who have diarrhea and chills.

5, autumn nourishing health soup of Sydney lily medlar soup

Sydney has the effects of promoting fluid production, moistening dryness, clearing away heat and resolving phlegm, and is especially suitable for dry autumn and winter. Lily has the effects of clearing away heat, removing fire, moistening lung and calming nerves. Lycium barbarum is also a good medicine for strengthening body resistance, nourishing essence and marrow, nourishing yin and kidney, benefiting qi and calming nerves, strengthening body constitution and delaying aging.

Ingredients: Sydney 1 piece, 2 lilies, 800 ml of clear water, proper amount of Lycium barbarum and 45 ml of honey.

Practice: wash Sydney with skin and cut into small pieces. Break lily, remove roots and wash; Put the pieces of Sydney into the pot, pour in the clear water, boil over high fire, skim the floating foam from the noodle soup, cook for another 5 minutes, and then add the lily. Cover the lid, expose a small crack, turn it to low heat, cook for 20 minutes, add the washed Lycium barbarum, and cook for 2 minutes; Turn off the fire, let it cool a little, then pour in honey and mix well.

6, the birthplace of nourishing health soup in autumn, Yuzhu pot pig.

In summer and autumn, almost every household in Guangdong will use raw Polygonatum odoratum to make soup. Radix Rehmanniae has the functions of nourishing yin, cooling blood and promoting fluid production; Polygonatum odoratum has the functions of nourishing yin, moistening dryness, quenching thirst and promoting fluid production. Traditional Chinese medicine also believes that raw land nourishes yin but is not greasy, while Polygonatum odoratum is moist and sweet, which is especially suitable for summer heat and autumn dryness in the south. At the same time, modern medicine also found that the rhododendron contained in Polygonatum odoratum has a mild cardiotonic effect and is effective in improving myocardial ischemia. Cooked pork, nourishing yin and moistening dryness, clearing away heat and promoting fluid production.

Ingredients: 20g of Radix Rehmanniae, 30g of Polygonatum odoratum, 400g of pork, and 3 slices of ginger.

Practice: Wash everything separately. Soak the medicinal materials slightly; The pig can be cut into pieces or not. Put it in a clay pot with ginger, add 2000 ml of clear water (about 8 bowls), boil it with strong fire for about 2 hours, and then add salt.

Common misunderstandings in soup making

First, add less water. Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the flavor of the soup. Under normal circumstances, the amount of water added in soup should be at least 3 times the weight of ingredients. If you really need to add water halfway, it is better to use hot water instead of cold water, which will have the least impact on the flavor of the soup.

Second, it takes too long. Some people are always afraid that the soup will not taste too short. In fact, if you are cooking broth, the best time is half an hour to one hour, which can not only ensure the taste, but also ensure nutrition. Too long time will increase the content of purine in soup, which will increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is stewed bone soup or trotter soup, the time can be appropriately extended, but it should not exceed 3 hours.

Tips for soup making

1, choose the right materials.

This is the key to making fresh soup. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork elbow, pork bone, ham, dried salted duck, fish and so on. When purchasing, attention should be paid to the need for full flavor, small odor and less blood stains. This kind of food is rich in protein and nucleotides, and the nitrogen-containing extract in poultry meat, which can be dissolved in water, is the main source of soup flavor.

2. The food should be fresh

Freshness is not the traditional freshness of "eating fresh meat and killing fresh fish". Fresh now refers to 3-5 hours after fish, livestock and poultry are killed. At this time, various enzymes in fish, livestock or poultry meat decompose protein and fat into amino acids and fatty acids which are easily absorbed by human body, and the taste is also the best.

The practice of health soup 2 First, prepare the ingredients for the day lily meatball soup: the right amount of fresh day lily, the right amount of meatballs and the right amount of salt.

Detailed practice

1, daylily contains "colchicine", which is toxic, but it is safe to eat fresh daylily after proper treatment. First of all, for fresh day lily, we need to remove the stamens and leave the petals. Fresh day lilies without stamens need to be blanched in hot water before being used for frying or cooking soup, so that colchicine has basically decomposed at high temperature and can be eaten with complete confidence.

2. Add an appropriate amount of water to the pot, boil the water over high fire, and put the meatballs in the pot to cook. After the meatballs are cooked, add the boiled daylily to the pot and cook together, then heat and boil again. Finally, add a little salt to taste, and then serve on the table. This is a home-cooked version: the day lily meatball soup is ready.

Second, fresh fig lean broth preparation ingredients: appropriate amount of lean meat, 6 fresh figs (dried figs are also possible), and appropriate amount of ginger. Ingredients: soy sauce, pepper, cornmeal.

Detailed practice

1, fig is washed and divided into four parts for use, ginger is washed and shredded, and lean meat is washed and sliced for use.

2, lean meat plate, add shredded ginger, soy sauce, and 1 spoon of raw flour. (Add a proper amount of raw flour or egg white to marinate the meat slices, so that it tastes more tender and smooth). Adding a proper amount of pepper can remove the fishy smell and extract the fresh. If you don't like it, you can keep it.

3. Stir all ingredients and lean meat together and marinate for use. Add a proper amount of water to the pot and boil it. Add a proper amount of oil and figs and cook for 5 minutes, so that the fruity taste of figs can be boiled out. Because the fresh figs used here don't need to be cooked for a long time, if they are dry figs, they can be cooked for a long time.

4. Then add the marinated lean meat and cook in the pot. Add the lean meat and cook until the lean meat is cooked. You can season it with a little salt. You can serve it when you are out of the pot and bowl, so a home-cooked version: fresh fig lean broth is ready.

Third, the preparation of loofah mushroom soup ingredients: one loofah, the right amount of white mushroom, and 2 eggs. Ingredients: oil and salt.

Detailed practice

1, Pleurotus eryngii washed and cut into sections for later use. Peel the loofah, wash and cut into pieces for later use.

2. Add an appropriate amount of water to the pot, boil the water with high fire, wash the Pleurotus ostreatus, cut it into sections, and blanch it for later use. Pour clean water into the pot, add a little oil, boil the water with strong fire, add loofah pieces and boil in the pot.

3. Add the blanched Pleurotus eryngii and boil it together. Pleurotus eryngii is a fungus, and our family generally likes to blanch it to remove impurities, then fry it and then go back to the pot for frying or cooking.

4. After the loofah is cooked, pour the egg liquid into the pot, stir while pouring the egg liquid, stir the egg liquid into egg flowers, and finally season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: loofah mushroom soup is ready.

Fourth, the winter melon glutinous rice duck soup is prepared. Ingredients: one duck, the right amount of winter melon, the right amount of glutinous rice, a little ginger slices and a little salt.

Detailed practice

1. Wash the ducks, chop them up and put them on a plate for later use; Clean coix seed and plate it for later use; Wash and slice ginger for later use. Remove seeds from wax gourd, wash and cut into large pieces for later use. Because it is used for soup, it is better to cut it thick, but it is easy to boil if it is too small.

2. Add a proper amount of water to the pot, put the duck meat in cold water, blanch it in the pot, pick it up, rinse it and put it on a plate for later use.

3. Prepare a casserole for soup, put the duck, mushrooms, ginger slices and coix seed into the casserole together, and add a proper amount of water. Boil over high heat and turn to low heat for 90 minutes. Finally, season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: winter melon and barley duck soup is ready.

Fourth, bitter gourd ribs soup preparation ingredients: appropriate amount of ribs, one bitter gourd, appropriate amount of ginger slices, a little salt.

Detailed practice

1, Bitter gourd is seeded, washed and cut into large pieces for later use, ginger is washed and sliced for later use, and ribs are washed with water for later use. Add a proper amount of water to the pot, blanch the ribs in cold water, pick them up and rinse them for later use.

2. Prepare a casserole for soup, add appropriate amount of water to the pot, and add bitter gourd ribs and ginger slices to the pot.

3. Cover the lid, turn to low heat for 90 minutes after the fire is boiled, and finally season with a little salt. You can enjoy it on the table when you are out of the pot and bowl, so a home-cooked version: bitter gourd sparerib soup is ready.

Five, melon rolling fish bone soup preparation ingredients: appropriate amount of fish bone, 300 grams of melon, appropriate amount of oil and salt, a little onion.

Detailed practice

1, melon peeled and seeded, washed and sliced for later use. Wash the fish bones and cut them into pieces for use. Heat the pot, cool the oil in the hot pot, fry the fish bones until golden on both sides, and put them on a plate for later use.

2, add the right amount of water to the pot, the fire will boil the water, add the fried fish bones and cook in the pot. Add fish bones and cook for 10 minute. Add wax gourd and cook until cooked. Add onion and a little salt to taste.

3, the pot is filled with bowls, and you can enjoy it on the table. Such a home-cooked version: melon rolling fish bone soup is ready.

Practice of Healthy Soup 3 Bamboo Shoot Old Duck Soup

Ingredients: old duck 1 piece, two fresh bamboo shoots, ginger 1 piece, green onion 1 piece, one spoonful of light soy sauce, two spoonfuls of cooking wine, and appropriate amount of salt.

Practice:

1, peeled bamboo shoots and cut into hob blocks, sliced ginger, chopped green onions and chopped ducks.

2. Put the bamboo shoots into the boiling pot, add salt and boil, and take them out for about 3-5 minutes.

3. Put the duck into the pot, add cooking wine and boil it. Remove the blood foam and pick it up for later use.

4. Put the duck into the casserole, add the onion, ginger and blanched bamboo shoots.

5. Cover the lid and bring to a boil. After simmering for about 40 minutes, add appropriate amount of salt and soy sauce to taste.

Chunsun sparerib soup

Ingredients: 3 bamboo shoots, 200g ribs, 3 short pieces of onion, 3 pieces of ginger, a little salt and a little cooking wine.

Practice:

1, peeled and sliced bamboo shoots, sliced onions and sliced ginger.

2. Wash the ribs and put them in the pot, add cooking wine to boil, remove the blood foam and pick them up for later use.

3. Pour the cooked ribs into the casserole, add a little cooking wine, add water, add onion and ginger slices, boil the water and cook for 30 minutes on medium heat.

4. Add bamboo shoots and continue to cook on low heat 15 minutes, and add salt.

Little knowledge: Spring bamboo shoots belong to perennial evergreen herbs, and people often eat newborn, tender and fat, short and strong buds. Spring bamboo shoots are fresh and tender, white as jade, pure in fragrance and rich in nutrition. Whether frying or making soup, they are a rare delicacy.

Stewed chicken soup with yam and red dates

Ingredients: chicken 1 piece, 400g of yam, 0/0 piece of red dates/kloc-0, proper amount of medlar, 6 slices of ginger and a little salt.

Practice:

1, wash the native chicken and cut into pieces, cut the yam into hob pieces, and wash the red dates and medlar.

2. Pour the oil into the pot, stir-fry the ginger slices and chicken for a while and remove them for later use.

3. Put the fried chicken, red dates and medlar into a casserole, add appropriate amount of water and stew for 1 hour.

4, add yam to the pot, continue to stew for half an hour, and add salt to taste five minutes before the pot.

Dictyophora sinensis flower chicken soup

Ingredients: Chicken, Dictyophora dictyophora, Cordyceps, and Lycium barbarum.

Practice:

1, wash the chicken and blanch it. When blanching, put it in a pot with cold water, put two pieces of ginger in the water, and add a proper amount of cooking wine to remove the fishy smell.

2. Dictyophora dictyophora, soaked in light salt water for 20 minutes, washed and fished out for use;

3. Wash the dried cordyceps flowers and soak them in warm water for 30 minutes, remove them and soak them;

4. Wash a proper amount of medlar, soak it in warm water, and then take it out when using it;

5. Pour the water that just soaked the cordyceps into the casserole, put the chicken in, boil it for about 10 minutes, add the medlar, dictyophora, and appropriate amount of salt, then cook it together, stew it in the casserole for 1 hour, and a bowl of nourishing chicken soup can be served.

Jujube longan yam soup

Ingredients: red dates 10, 20 grams of longan meat, 300 grams of yam, and appropriate amount of sugar.

Practice:

Soak the red dates in warm water first, wash them, and wash the longan meat. Peel and dice Chinese yam. Put them in a clear water pot together, turn to low heat after the fire boils, simmer for 20 minutes and add sugar to serve.

Tips: This medicated diet has the effects of strengthening the spleen and stomach and nourishing qi and blood. Healthy people can eat it, and it is more suitable for people with deficiency of spleen and stomach and insufficient blood.