What are the medicinal soups? How come?

Pepper zhuduji

Traditional stewed chicken with Chili sauce, fresh and sweet chicken is slightly spicy and has a strange taste.

Efficacy: Warming the middle warmer, dispelling cold, invigorating spleen and appetizing.

Eggs, pork floss and spinach

Red, yellow, green and one pot cooking not only makes great efforts in color matching, but also tastes good.

Efficacy: promoting fluid production and blood circulation, lowering blood pressure and dredging the stomach.

Pot, ginseng, yam, pork loin

Medicinal diet is the most brilliant dish. It pays great attention to the collocation of raw materials and traditional Chinese medicine, but the taste is not too heavy.

Efficacy: nourishing blood, benefiting qi and tonifying kidney.

Potted gastrodia elata pig brain

Gastrodia elata, the most common stew ingredient, is very suitable for people who often use their brains too much.

Efficacy: strengthening the brain and expelling wind.

Steamed partridge with lotus fragrance

Ordinary steamer dish, but after the chef's preparation, some traditional Chinese medicine condiments are added to make it unique.

Efficacy: nourishing and moistening the lungs, resolving phlegm and relieving cough.

Stewed duck with snail

Stew the soup with washed rattlesnake slices and ducks for about 3 hours, which can nourish yin and tonify kidney, but don't dry it.

Stewed fish head with Ligusticum chuanxiong and Angelica dahurica

Chuanxiong and Angelica dahurica can nourish blood, dispel wind, dispel cold and relieve pain. Stewed with big fish heads helps to fight colds and stop headaches.

Stewed chicken with mushrooms and scallops

Yaozhu, which comes from the sea, can benefit qi and promote the nourishing of mushroom, thus achieving the effects of benefiting qi, nourishing yin, tonifying kidney and protecting liver.

Moon exhibition of stewed pig with ganoderma lucidum

Ganoderma lucidum stew and pig exhibition can not only replenish deficiency and moisten lungs, but also improve immunity. This soup is most suitable for people with poor health.

There are many raw materials that can be used to make nourishing soup on the market, but not all of them are suitable for autumn and winter. Due to the dry climate in autumn and winter, dry mouth, dry lips, dry cough and dry skin are prone to occur, and lung injury causes colds, bronchitis and other diseases; Therefore, improper diet can easily damage the spleen and stomach, leading to indigestion, dysentery, diarrhea and other gastrointestinal diseases. Therefore, tonic in autumn and winter should follow the principle of promoting fluid production and moistening lung, and eat more foods that nourish yin and moisten dryness, promote fluid production and quench thirst, and replenish lung qi. The raw materials for nourishing soup should be watercress and duck kidney, mulberry and pig lung, kelp and lean meat, gingko coix seed and tripe, abrus Abnormalis and pork chop.

Nourishing soup is a kind of dietotherapy tonic, which has the characteristics of delicious taste, mellow taste, no dry mouth after eating, strong pertinence and obvious effect, and achieves the purpose of health care when enjoying delicious food. But the embodiment of efficacy varies from person to person. People of different sexes, ages and health conditions can choose the soup that suits them to recuperate and nourish. Only by being familiar with your own physique and taking what you need can you achieve a good tonic effect. At the same time, Mr. Jiang also suggested that it is best to replace tea with water before eating nourishing soup, because the efficacy of tea may conflict with medicinal diet, and the tonic effect is not so obvious.

"making soup" VS "stewing soup"

In practice, it should also be different according to your favorite taste. There are two different ways of nourishing soup: boiling and stewing. Bao is to stew the pot directly on the fire, and stew is cooked in a waterproof way. Cooking soup will make the soup less and less cooked, and the ingredients will be tender, while the stew will be clearer and not turbid. Generally speaking, whether it is "pot" or "stew", it should be cooked for more than 3 hours, and it is best to eat it within 24 hours, which not only ensures its delicious taste, but also fully absorbs its nutrition and gives full play to its efficacy.

It is said that the nourishing effect will be better if it is supplemented with medicated diet and side dishes at the same time. This kind of food is mainly natural nutritious food, with traditional Chinese medicine as seasoning. The selection of traditional Chinese medicine is mostly mild and made by special boiling. It not only maintains the nutritional components and delicious taste of the raw materials, but also maintains its nourishing effective components. As long as you know the efficacy of medicated diet, you should choose it according to your own physique, whether it is made into dishes, cakes, pasta, porridge and so on. , you can get the auxiliary conditioning effect of medicated diet. A female black-bone chicken, cleaned and cooked, picked it up and put it in a stew pot (because the naked body of black-bone chicken is a little scary, I won't take it in to disgust everyone).

2. 50 grams of ginseng, 20 grams of angelica, 50 grams of astragalus, 30 grams of codonopsis pilosula, 20 grams of lotus seeds, 50 grams of yam, 30 grams of lily, 50 grams of coix seed, 30 grams of red dates and 0/0 grams of medlar/kloc are all washed.

Exercise:

1. Put the boiled chicken in a stew pot, add almost full pot of water, and add Shen Ming, Angelica, Radix Astragali, Radix Codonopsis and Lotus seeds after the fire boils. After boiling, skim the froth, cover the pot and simmer for half an hour.

2. Add yam, lily and coix seed, cover and continue to cook.

3. After cooking for one and a half hours, add appropriate amount of salt, add red dates and medlar, cover and cook for another half hour.

4. After the pot is soft and rotten, pour it into the soup bowl. When the chicken is cooked for two hours, it will be soft and rotten. However, it is best to make soup with old hens.