Heavy snow is a relatively cold solar term, and it is also a good period for tonic health. Many people like to drink soup to tonic, and drinking a bowl of nourishing hot soup in cold weather can not only quickly expel the cold, but also enhance the body's immunity, and the nutrients are easier to absorb. Therefore, today I would like to share with you 7 soups that are suitable for tonic in the snowy season, replenish qi and blood, resist severe cold, and survive the winter safely.
OnePork tongue soup with shiitake mushrooms
Ingredients: 1 fresh pork tongue, appropriate amount of shiitake mushrooms, 1 slice of angelica, 2 cinnamon sticks, a pinch of salt.
Steps: 1. There are actually several varieties of shiitake mushrooms and the size is different, so you can choose according to your Xi and hobbies. Soak the mushrooms in water until seven or eight minutes, clean them and set aside.
2. Add a slice of angelica and a few cinnamon sticks as spices to enhance the flavor.
3. A fresh pork tongue, remove some grease lymphoid things on the side when you buy it. Boil in boiling water for 5 minutes to scrape off the white tongue coating on the surface. and clean.
4. Cut the pork tongue into slices for easy eating, and then pour the pork tongue and shiitake mushrooms into the clay pot.
5. Add an appropriate amount of water, add angelica and cinnamon sticks, and boil for 30 minutes. Add a pinch of salt to taste. A simple, delicious, and nutritious soup is ready.
IIThree fresh soup of fungus and winter melon
Ingredients: 150g of winter melon, 150g of fungus, 15g of rice, 1 egg, fresh soup, salt, water starch, monosodium glutamate, and sesame oil.
Steps: 1. Peel and wash the winter melon and cut it into slices; Wash the fungus and rice and set aside.
2. Beat the eggs evenly and spread them into egg skins and cut them into wide slices for later use.
3. Add fresh soup to the pot and boil on the fire, add rice and fungus and boil for 5 minutes, then put the winter melon in, sprinkle in salt, water starch and monosodium glutamate after boiling, pour in the egg skin before starting the pot, and pour sesame oil on it.
IIIBeef backbone rib radish soup
Ingredients: 500 grams of beef backbone, 500 grams of beef ribs, 1 white radish, a little wolfberry, 1 slice of angelica, 3 cinnamon sticks, 1 piece of ginger, 1 teaspoon of salt.
Steps: 1. Today's soup uses beef backbone and beef ribs to match each other, because the soup stewed with beef backbone will be thicker and more delicious, and beef ribs have a good taste.
2. Cut the beef into edible sizes and boil for five minutes to remove blood foam impurities.
3. Put it in cold water and wash it again to ensure that the soup is clean and fragrant.
4. Peel and cut the white radish into hob pieces, and the size is moderate.
5. Whether it is spices or medicinal herbs and ginger, rinse them with water a little and use them.
6. Mix the beef backbone and beef ribs with white radish and put them in a clay pot. And pour in the herb and ginger.
7. Add an appropriate amount of water to a boil over high heat, and simmer over low heat for three hours. Add a pinch of salt before serving.
8. A bowl of beef soup that is very suitable for eating in the cold winter is ready, and a bowl of belly is warm up and down.
Tips:Cleaning the beef in boiling water can ensure the perfection of the soup, so don't be lazy.
FourthAngelica black bean mutton soup
Ingredients: 500 grams of mutton, appropriate amount of longan, 30 grams of black beans, 6 grams of angelica, appropriate amount of green onion and ginger, 1 teaspoon of salt.
Steps: 1. Soak and wash the black beans in advance, and clean the angelica slices and longan; Wash the mutton and cut it into pieces, boil it in cold water for 2 minutes, remove the foam and fat, then remove it and put it in the soup pot, add the soaked black beans, longan and angelica, and put the green onion and ginger slices to remove the smell.
2. Add an appropriate amount of water to boil over high heat, skim off when there is white foam floating, cover the pot and simmer over low heat for more than 1 hour, and put salt to taste before simmering to drink.
FivePork liver and egg soup
Ingredients: 300 grams of pork liver, 3 eggs, 3 slices of ginger, 1 tsp monosodium glutamate, 1 tsp light soy sauce, 1 tsp aged vinegar.
Steps: 1. It is recommended to buy fresh pork liver in the morning, cut it into thin slices and clean it.
2. It is best to use native eggs for eggs, which will taste better.
3. Put the old ginger slices in the hot oil in the pan and fry until the ginger slices are golden brown and slightly charred, and turn into ginger oil.
4. Pour in the pork liver and stir-fry, add the old vinegar and light soy sauce and stir-fry a few times.
5. Pour in water and boil, beat in the eggs, and cook until your doneness.
6. Pour in the pork liver and season, simmer for 20 seconds to turn off the heat.
SixGastrodia pigeon soup
Ingredients: gastrodia, 1 pigeon, purified water.
Steps: 1. For pigeons, we can choose to stew them whole, and we don't need to chop them.
2. Gastrodia doesn't need so much, we can put a little less, and then find a casserole and put it in.
3. Add the pigeon soup, pour in an appropriate amount of pure water, boil it over high heat, stew it until it is soft and rotten, add salt to taste, and you can eat.
SevenStewed pork ribs with lion's mane mushrooms
Ingredients: Lion's mane mushrooms, pork ribs, ginger slices, salt, chives, rice wine.
Steps: 1. Clean the ribs, then put them in a pot, blanch them, add chives and rice wine.
2. After blanching, take it out and put it in a casserole with a little ginger slices in it.
3. Bring to a boil over high heat, turn to low heat and start to simmer, then put the soaked lion's mane mushrooms in and continue to simmer.
4. Finally, when the pot is about to rise, we can add a little salt, so that it can be out of the pot.
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A few very tasty soups, do you like them? Give it a try! Comment on the comments below.