Winter soup recipes What soup is good to drink in winter and how to make it

In this cold winter, I would like to introduce several winter soup recipes to you, hoping to drive away the cold!

Introduction

In winter, most women suffer from many diseases due to cold body, but more so because they do not pay attention to their diet, only seeking to fill their stomachs without paying attention to health preservation. Soup is not only nutritious and beneficial to the body's digestion and absorption, but hot soup can also dispel the cold and prevent the desire to eat more due to the cold.

Black Chicken Soup with Wolfberry, Red Dates and Black Beans

Ingredients: 40g wolfberry, 20 red dates, 2 slices of ginger, 1 black chicken, salt, MSG, chicken powder/essence, pepper, Huadiao wine (yellow wine)

Preparation method: 1. Wash the black chicken, remove the hair and internal organs, put it into boiling water and boil for 5 minutes, pick it up, wash it with water, and drain the water. (Remove the impurities from the black chicken and wash it, and blanch the whole chicken.) How to make Tremella Soup

2. Soak the wolfberries in warm water, wash them and drain them.

3. Wash the red dates and ginger with water. Remove the core of the red dates; scrape the ginger skin and cut into 2 slices.

4. Add clean water into the clay pot, then put in the above ingredients and black chicken, bring to a boil over high heat, then simmer over medium heat for 3 hours.

5. Add salt and boil! It smells delicious and tastes so good!!

Professional term: Boil: In fact, not only chicken, but any meat should be boiled in boiling water before stewing. This not only removes the raw smell, but also is a thorough cleaning process. It can also make the soup clear and not turbid, fresh and fragrant without any peculiar smell. It works once you try it. Of course, there is a science to boiling water. If you put the meat in cold water, the meat will go through a cooking process from the cold water to the boiling water, and the nutrients will be seriously lost. It is best to put it in warm water and cook for about 7 to 8 minutes, without covering and turning it over from time to time. It is also OK to put it in boiling water for 3 to 5 minutes.

Adding salt: This is a big problem for stewing soup. The time to add salt can dominate the taste of the soup in a sense. Whether some people say to add salt when the soup is put into the pot or when it is half cooked, it is wrong. If the salt is cooked for a long time, it will react chemically with the meat, the protein in the meat will be locked, the soup will taste bland, and the meat will not be stewed well. So when should the salt be added? Remember, salt and other seasonings must be added when the soup is stewed. After adding salt, turn to high heat for 10 minutes and then turn off the heat. Do not open the lid in the middle. Not only will all the flavors be absorbed, but the soup will also be more flavorful. Note that do not stir after adding salt, otherwise it will leave a raw salt taste.

Walnut meat and beef soup

Ingredients: 450 grams of beef shanks (beef with tendons, the same below), 80 grams of walnut meat, 20 grams of yam, 2 tablespoons of wolfberry, 1 slice of ginger, and 1 tablespoon of longan meat.

practice:

1. Put the walnut meat into a pot (without oil), fry it on low heat for 5 minutes and then take it out. Or put it into the oven and bake it on low heat for 10 minutes and then take it out. This will remove the peculiar smell of the walnut.

2. Wash Chinese yam, wolfberry and longan pulp.

3. Boil the beef tenderloin in boiling water for 5 minutes, remove and wash.

4. Boil the walnut meat in boiling water for 3 minutes, remove and wash.

5. Bring 9 cups of water to a boil, add beef radish, walnuts, Chinese yam, wolfberry, longan meat, and ginger, bring to a boil, simmer for 3.5 hours, and season with salt.

Duck Brain Soup

Ingredients: one teal, 3 taels of lean meat, 2 pieces of ginger, 3 grams of wolfberry, and 3 grams of yam.

Function: nourishing yang and replenishing qi. For those who are weak and sickly, or those who are weak after childbirth, drinking this soup is ineffective.

It is nourishing but not dry, warm and clean. Children can drink this soup to stimulate their appetite and become smart.

Preparation method: Wash the teal and cut into pieces; wash the lean meat and cut into pieces, add ginger, wolfberry, yam, and five bowls of water, and simmer for four hours.

Pork belly and water chestnut soup

Ingredients: one pig's stomach, half a pound of water chestnuts, two pieces of bean curd skin, four ounces of spare ribs, and fifteen ginkgo nuts.

Function: This soup nourishes the stomach and intestines. It is suitable for those who are weak and cannot be nourished. It can warm up the evil qi and nourish the body.

Preparation method: Scrub the pig's stomach with salt several times, rinse it with clean water, and put it into the pot one by one; peel and wash the water chestnuts, put them into the pot with all the ingredients, add five to six bowls of water, and cook for three to four hours.

Description: Pig tripe warms the stomach and strengthens the spleen; ginkgo nuts benefit the lungs and relieve asthma; water chestnuts eliminate water and dampness, and remove heat from the three burners; yuba is refreshing and moist.

This soup is a refreshing and nourishing soup without being dry. Some people's stomachs cannot be nourished in early winter, and they will suffer from constipation, dry lungs and thick phlegm after drinking the nourishing soup. However, if they drink this soup, these conditions will not occur.

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