1. Yam and carrot pork rib soup:
Yam and carrot pork rib soup is a soup that has the effect of nourishing yin and kidneys, strengthening the spleen and stomach. Yams are rich in mucin and starch, which provide long-lasting energy, while carrots are rich in carotene, which is good for the eyes. Stewed with pork ribs, it not only makes the soup more delicious, but also adds rich protein and calcium, which is a good choice for nourishing health.
Ingredients: Lean pork ribs 300g;Yam 200g;1 carrot;3 slices of ginger;Cooking wine to taste;Salt to taste;Ground black pepper to taste;Warm water to taste.
Steps:1Ingredients: Wash the lean pork ribs, peel and slice the yam, peel and cut the carrots, and set aside the ginger slices.
2.Blanching water: Blanch the skinny pork ribs in boiling water, rinse with water after removing them to remove the foam.
3.Stew: Add an appropriate amount of water to the pot, add the blanched pork ribs, add the ginger slices and an appropriate amount of cooking wine. Bring to a boil over high heat, skim off the foam, reduce heat to low and simmer for 1 hour.
4.Add the vegetables: Add the chopped yam slices and carrot cubes to the soup and continue to simmer for 30 minutes, until the ribs and vegetables are cooked through.
5.Seasoning: Add salt and black pepper to taste and adjust to taste.
6.Finish: Place the stewed yam and carrot pork rib soup in a bowl.
7.Enjoy: Yam and carrot pork rib soup is ready to serve, the soup is umami and delicious, and the ingredients are tender and delicious.
Tips: 1) When stewing soup, you can add ginger slices in moderation, which can not only remove the smell and improve the freshness, but also help to warm up.
2) The size of the yam and carrot can be adjusted according to personal taste preference.
3) Ground black pepper can be added at the end to preserve its aroma.
4) If you want the soup to be thicker, you can mash the yam and add it.
2. Chestnut chicken soup:
Chestnut chicken soup is a soup rich in protein, vitamins and minerals. Chestnuts have the effect of tonifying the spleen and stomach, strengthening muscles and bones, and benefiting kidney qi, while chicken is the best high-quality protein, which can enhance physical strength. Spices such as ginger and green onions can enhance the flavor of the soup and make the winter diet warmer.
Ingredients: 500 grams of chicken nuggets;Chestnuts 200g;3 slices of ginger;Cooking wine to taste;Salt to taste;Pepper to taste;Warm water to taste.
Steps:1Ingredients: Wash the chicken pieces, peel the chestnuts and set aside, cut the ginger into thin slices.
2.Sauté chicken: Heat some cooking oil in a pan, add the chicken pieces and stir-fry until lightly browned.
3.Add cooking wine: Add an appropriate amount of cooking wine and stir-fry to create a fragrant flavor and remove the fishy smell of the chicken.
4.Add water to a boil: Add enough lukewarm water and wait for the water to boil and skim off the foam.
5.Add the chestnuts: Add the peeled chestnuts to the pot and continue to boil.
6.Add the ginger slices: Add the ginger slices and titian to remove the smell.
7.Slow Cooking: Reduce the heat, cover the pot and simmer slowly until the chicken is cooked and the chestnuts are soft and glutinous.
8.Seasoning: Add salt and pepper to taste.
9.Finishing: Place the stewed chestnut chicken broth in a bowl.
10.Enjoy: Serve with chestnut chicken broth, the chicken is tender and the chestnuts are sweet and delicious.
Tips: 1) Before peeling chestnuts, you can use a knife to cut a cross at the bottom of the chestnuts, which helps to cook them more easily.
2) If you want the soup to be richer, you can mash the chestnuts to increase the taste of the soup.
3) Depending on your taste, you can also add some spices such as star anise and cinnamon to add flavor.
3. Ginseng and duck soup:
Ginseng and duck soup is a nourishing soup that nourishes qi and blood, and benefits the kidneys and strengthens yang. Ginseng is known as the top quality of "replenishing the five internal organs and calming the spirit", and when paired with old duck meat, it can increase the deliciousness of the soup. This soup is helpful for improving physical fitness and enhancing immunity, especially suitable for cold winter.
Ingredients: 1 duck (about 1000 grams);Ginseng 15 grams;3 slices of ginger;6 jujubes;Cooking wine to taste;Salt to taste;Warm water to taste.
Steps:1Prepare the ingredients: After slaughtering, cut the duck into pieces, soak the ginseng in water until softened, and remove the pits of the jujube for later use.
2.Blanch the duck meat: Blanch the duck pieces in boiling water, rinse them with water to remove the foam.
3.Add cooking wine: Add an appropriate amount of cooking wine to the pot, put the blanched duck pieces in, bring to a boil and remove for later use.
4.Prepare the soup pot: Add enough warm water to the soup pot, put the blanched duck pieces in, add ginger slices, and jujubes.
5.Add ginseng: Cut the soaked ginseng into soft pieces and add it to the soup.
6.Bring to a boil: Skim off the foam after boiling over high heat, reduce the heat to low and simmer slowly.
7.Slow Cooking: Simmer the soup for 2 hours until the duck meat is cooked and the ginseng is cooked soft.
8.Seasoning: Add salt to taste, adjust to personal taste.
9.Finish: Place the stewed ginseng and duck soup in a bowl.
10.Enjoy: Ginseng and duck soup can be served, the duck meat is tender, and the ginseng is sweet and delicious.
Tips: 1) Ginseng can be soaked in water before use to give full play to its nourishing effect.
2) When simmering, you can add some goji berries according to your personal taste to increase the sweetness of the soup.
3) For a richer soup, add some coriander or chopped green onions at the end.
4. Radish and lamb chop soup:
Radish and lamb chop soup is a soup that clears away heat, detoxifies and warms the body. Radish is rich in vitamin C and fiber, which has the effect of promoting digestion, clearing heat and moistening the lungs. Lamb chops are high-protein, low-fat meats that can be paired to provide comprehensive nutrition. This soup is suitable for cold weather and helps to keep the body warm.
Ingredients: lamb chops 300g;1 radish;3 slices of ginger;Cooking wine to taste;Salt to taste;Pepper to taste;Warm water to taste.
Steps:1Ingredients: Wash the lamb chops, peel and cut the radish into cubes, and slice the ginger into thin slices.
2.Blanch lamb chops: Blanch lamb chops in boiling water, rinse with water after removing and remove foam.
3.Add cooking wine: Add an appropriate amount of cooking wine to the pot, add the blanched lamb chops, boil and remove for later use.
4.Prepare the soup pot: Add enough warm water to the stock pot, add the blanched lamb chops and add the ginger slices.
5.Add the radish: Add the chopped radish cubes to the soup and bring to a boil over high heat to skim off the foam.
6.Slow Cooking: Reduce the heat, cover the pot and simmer slowly until the lamb chops and radishes are cooked through.
7.Seasoning: Add salt and pepper to taste.
8.Finishing: Place the stewed radish lamb chop soup in a bowl.
9.Enjoy: Lamb chop soup with turnips is served on the table, the soup is rich, and the lamb chops and radish are tender and delicious.
Tips: 1) When blanching lamb chops, you can add some ginger slices to help remove the smell and improve the freshness.
2) If you want the soup to be more mellow, you can add some bone broth or stock at the end.
3) The size of the radish and lamb chops can be adjusted according to personal taste preference.
4) You can also add some light spices such as star anise and cinnamon to the soup to add flavor.
5. Chicken soup with mushrooms and yams:
Chicken soup with shiitake mushrooms and yam is a delicious, light, wholesome soup. Shiitake mushrooms are rich in a variety of amino acids and trace elements, which have a certain regulatory effect on the immune system. Yam is a low-calorie, high-fiber food that helps maintain intestinal health. The soup is even more delicious with chicken, making it a soup that can be enjoyed by the whole family.
Ingredients: 500 grams of chicken nuggets;Shiitake mushrooms 100g;Yam 200g;3 slices of ginger;Cooking wine to taste;Salt to taste;Pepper to taste;Warm water to taste.
Steps:1Ingredients: Wash the chicken pieces, slice the shiitake mushrooms, peel and cut the yam into cubes, and cut the ginger into thin slices.
2.Blanch the chicken: Blanch the chicken pieces in boiling water, remove them and rinse them with water to remove the foam.
3.Add cooking wine: Add an appropriate amount of cooking wine to the pot, put the blanched chicken in, bring to a boil and remove it for later use.
4.Prepare the soup pot: Add enough warm water to the stock pot, add the blanched chicken, add the shiitake mushroom slices and ginger slices.
5.Add the yam: Add the chopped yam cubes to the soup and bring to a boil over high heat to skim off the foam.
6.Slow Cooking: Reduce the heat, cover the pot and simmer slowly until the chicken and yam are cooked through.
7.Seasoning: Add salt and pepper to taste.
8.Finishing: Place the stewed chicken soup with shiitake mushrooms and yam in a bowl.
9.Enjoy: Chicken soup with shiitake mushrooms and yam is served on the table, the soup is delicious, and the ingredients are tender and delicious.
Tips: 1) Shiitake mushrooms can be soaked in advance when simmering to make them more tender.
2) If you want the soup to be richer, you can chop the shiitake mushrooms to increase the flavor of the soup.
3) When blanching the chicken, you can add some ginger slices to help remove the smell and improve the freshness.
4) You can also add some spices such as star anise and cinnamon to the soup to add flavor.
6. Seaweed soup with bone sauce:
Seaweed soup with bone sauce is a nourishing soup rich in collagen, calcium, and iodine. Bone paste provides rich collagen, which is good for ** and bones. Nori is rich in iodine, which helps maintain thyroid function. This soup is refreshing and delicious, and is suitable for replenishing the trace elements needed by the body.
Ingredients: 500 grams of chicken or pork bones;Seaweed 10 grams;1 carrot;Onion 1 pcs;3 slices of ginger;Cooking wine to taste;Salt to taste;Pepper to taste;Warm water to taste.
Steps:1Ingredients: Wash the chicken or pork bones, dice the carrots and onions, and thinly slice the ginger.
2.Blanching: Blanch chicken bones or pork bones in boiling water, rinse with water after removing to remove foam.
3.Add cooking wine: Add an appropriate amount of cooking wine to the pot, put the blanched skeleton in, boil and remove for later use.
4.Prepare the soup pot: Add enough warm water to the stock pot, put the blanched skeleton in, add the ginger slices, carrot cubes, and onion cubes.
5.Bring to a boil: Skim off the foam after boiling over high heat, reduce the heat to low and simmer slowly.
6.Add the nori: After simmering for 20 minutes, add the chopped nori and continue to simmer for 10 minutes.
7.Seasoning: Add salt and pepper to taste.
8.Finishing: Place the stewed nori soup with bone sauce into a bowl.
9.Enjoy: Seaweed soup with bone sauce is served on the table, the soup is refreshing, and the ingredients are tender and delicious.
Tips: 1) Some spices such as star anise and cinnamon can be added according to personal taste to add flavor to the soup.
2) If you want the soup to be richer, you can add some stock or bone broth at the end.
3) The seaweed should not be added too early to keep its taste fresh and tender.
4) You can also add some chopped green onions or coriander to the soup to enhance the aroma of the soup.
7. Three fresh mushroom soup:
Sanxian mushroom soup is a healthy soup with low calorie and high fiber. Mushrooms are rich in vitamins and minerals that help boost immunity. Pair with other vegetables such as carrots and celery to enrich the soup. This soup is suitable for those who want to stay in shape and pursue a light taste.
Ingredients: 200 grams of chicken thighs;100g fresh shiitake mushrooms;50 grams of enoki mushrooms;Shiitake mushroom 50g;1 piece of ginger;Cooking wine to taste;Salt to taste;Essence of Chicken Appropriate amount;Warm water to taste.
Steps:1Ingredients: Cut the chicken thighs into cubes, slice fresh shiitake mushrooms, enoki mushrooms, shiitake mushrooms, and thinly slice ginger.
2.Cook the chicken thighs: Add an appropriate amount of cooking wine to the pan, add the chicken thighs and stir-fry until browned.
3.Add the ginger slices: Add the sliced ginger and stir-fry until fragrant.
4.Add water to a boil: Add enough warm water to bring the water to a boil.
5.Add the fresh shiitake mushrooms: Put the chopped fresh shiitake mushrooms in the soup, bring to a boil over high heat, and skim off the foam.
6.Add enoki mushrooms and shiitake mushrooms: Continue to add the chopped enoki mushrooms and shiitake mushrooms and stir well.
7.Slow Cooking: Reduce the heat, cover the pot and simmer slowly for 20 minutes.
8.Seasoning: Add salt and chicken essence to taste.
9.Finish: Place the stewed mushroom soup in a bowl.
10.Enjoy: Three fresh mushroom soups are served on the table, the soup is refreshing, and the ingredients are tender and delicious.
Tips: 1) The mushrooms in the soup can be selected according to personal taste, adding different flavors.
2) If you want the soup to be more mellow, you can use stock or chicken stock instead of water in advance.
3) At the end of the seasoning, you can add some spices such as pepper, coriander, etc., according to personal taste.
In the cold winter, savoring a bowl of soup that nourishes the body is like a handful of warm sunshine found in the cold wind. Each of these seven soups has its own unique flavor and nutrients to inject warmth and vitality into the cold season. From the refreshing taste of yam and carrot pork rib soup to the beauty and nourishment of seaweed soup with bone sauce, each soup conveys a heavy home-style taste and healthy care. Let us enjoy the nourishment from nature through this rich soup every day in winter, and protect every inch of warmth of the body. December Creation Incentive Program