Winter health should drink 5 Qingrun soup
What kind of Qingrun soup should be served in cold winter
First, we should drink mutton soup. The famous prescription of traditional Chinese medicine, Angelica sinensis mutton and mutton soup, is a medicine that is cooked together with meat and soup. It has the effect of warming blood and promoting blood circulation and dispelling cold. Prevention and treatment of qi and blood weakness, malnutrition, cold limbs, Yaoxisuanruan, postpartum abdominal pain, frailty and other elderly have a certain role. Mutton with fish maw belly soup and scutellaria drink together, with warm yang, strong bones and spleen, enhance the role of resistance.
raw material:
Angelica, ginger, lamb.
This soup group side: The main part is: Angelica, ginger, lamb.
Angelica efficacy: blood and blood, menstrual pain, Runzao Hua Chang.
Ginger works better. Efficacy: relieve symptoms of cold, relieve vomiting in warm, warm lung and cough.
The mutton warms and fills in the essence. It is better to use mutton slices to cook. The soup tastes very delicious.
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When lungs and coughs are used as herbal diets, putting a small amount of dried tangerine peel can improve the taste, and it can also remove the smell of meat.
practice:
1. Put all herbs in a casserole and boil it, then make a slow fire.
2, then put a little sesame oil in the pot, a small fire fry ginger aroma;
3, then put the lamb slices quickly copy a few minutes, add some rice wine, pay attention not to fry too long, because the meat is very thin, the meat will soon grow old;
4, fried into the plate, wait until the soup is good, eat when added to the casserole. It is also possible not to fry and wait until the lamb is put in the soup, but the flavor is not enough and the flavor is heavy.
Second, you should drink bone soup. In winter, you often drink bone soup to supplement the body's required collagen, calcium, phospholipids, etc., to enhance the hematopoietic capacity of the bone marrow and enhance resistance. At the same time, it can also promote the recovery of the injured (especially fracture patients) and slow down the aging process.
Raw materials: 500 grams of fan bones, 1000 grams of through bone, 500 grams of tail spine, 500 grams of broken bones, 1 small bar of green onion, 1 small piece of ginger, 50 grams of rice wine, and 5 kilograms of clear water. - Features: Aroma and fatty. Applicable dishes: Stewed lion head and so on.
practice:
1. Wash the fan bones, straight bones, spine and bone fragments, then put them into a boiling water pot and boil them. Turn them to low heat for 10 minutes.
2. Remove the bones and put them into the warm water. Use a rag to clean the bones one by one, especially the blood foam and impurities in the bones.
3, then cut through the bone straight, split open two, out of the bone marrow, on the steel pot, use the fine mesh sieve to filter the soup, add onion, ginger, wine, boil with the fire, once again skimming the foam , turn to a small fire stew to soup after 3 hours, that is good.
4, the general pork bone soup can be used continuously, the family can cook 9-10 hours, it can take 2-3 times, to the fan bone has been crisp, the bone color is dark gray, soup flavor, fat nutrition has been exhausted .
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