Winter soup health: nourishing a warm winter soup
Winter is a “tonic season†and the best season for soups. On a cold winter day, a bowl of steaming soup was served. The coldness in the body was suddenly dispersed, and people were excited.
The methods of keeping in good health in spring, summer, autumn and winter are different. In the spring, there is lack of water, summer dampness, autumn heat, and winter in Tibet. This possession means that it is necessary to supplement the diet. In winter, the weather is cold and the circulation of the human body is slowed down. Therefore, some nourishing and healthy dishes are needed to moisturize and regulate the body and maintain the normal circulation of the body.
Winter tonics are divided into drug supplements and food supplements. The requirements for drug supplements are relatively large and require professional physicians to configure them. The supplemental effects of drug supplements are relatively impatient. If the body is not particularly weak, it is recommended that everyone supplement them. Winter soup is more beneficial, health soup is based on the principles of traditional Chinese medicine, the use of ingredients with food, medicine and food homology and other methods, with a certain, a variety of ingredients processed into a nutritious soup. In terms of efficacy, the health soup is suitable for conditioning and health care.
What to eat in winter
1, mutton soup
Nourishing effect: mutton soup is hot, can warm the stomach and cold, but drink more easily lit.
Features: bright color, milky white; beautiful soup, rich in nutrition; not dirty, delicious and unusual.
Method: Wash the mutton and sheep skeletons first, and treat the sheep's miscellaneous items. Treat the mutton and sheep miscellaneously in a pot and put some green onion ginger, etc. (not suitable for magnified material, skewered flavor), etc. Cook, remove and slice, spare.
Put the skeleton of the sheep in the pot, fill it with clear water, and, well, open the fire, simmer it, simmer for an hour or so, and remove some of the impurities floating on it. At this time, the soup is pure, put some onion ginger, and continue to lick. Well, when the soup is milky, it's like milk. Soup must be willing to spend time.
Put the chopped mutton and mutton miscellaneous in a bowl, put some chopped green onion, parsley, and garlic-yellow dishes, put in the right amount of salt, and pour the broiled mutton soup into a bowl, well, a bowl of milk is white in color. The delicious and mellow mutton soup is well matched with thousands of layers of cake or fire. The taste is really good. If you like pepper, you can put some chili.
2, radish burned ribs
Characteristics: The dishes are bright red, tender and delicious.
Raw materials: 500 gram pork ribs, 500 grams of radish, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of MSG, 5 grams of white sugar, 8 grams of onions, 5 grams of ginger, 5 grams of starch, and 50 grams of oil.
System of law: radish cut into pieces, scallion, ginger slices. Put the onion, ginger, and radish into the wok, add oil, soy sauce, salt, monosodium glutamate, sugar, and water to the frying pan. Add the spareribs to the ribs, boil the pan over the heat, and turn it over for 25 minutes. When the juice is thick and fragrant, add water starch and hang the juice on the surface of the raw material.
3, Stewed horseshoe
Ingredients: 1 soft-shelled turtle (weighing about 750 grams), 1 ham, and 100 grams of ham.
Accessories: onion knot, ginger, rock sugar, 10 grams of cooked lard each, 1 g of salt, 25 g of Shaoxing, 1 g of white pepper, 750 g of chicken broth.
Production: 1) Kill the soft-shelled turtle and blanch it with boiling water. Peel off the outer membrane and cut it along the carapace. Lift up the forearm and remove the internal organs (leaving the soft-shelled turtle). Make it about 3.5 centimeters long and 1.7 inches long. Cm wide block (not used for tails and claws);
2) Put it in a boiling water pot and cook until the water is opened again, remove and drain.
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