In the fireworks of the young year, a bowl of soup is like the warm winter sun sprinkled into the heart, and its health value is condensed by the wisdom of the ancestors into a common saying that has been passed down for thousands of years - "A bowl of soup in a small year is better than a thousand gold prescriptions". This is not only a well-known folk proverb, but also a vivid interpretation of Chinese food therapy culture. At this moment, you might as well imagine that in the steaming kitchen, three mysterious soups are slowly simmering in a casserole, and the aroma is overflowing, and the slightest moisturizing and drying power seems to have spread through the lid. And what kind of delicacy are these three bowls of soup that can help people strengthen their bodies and reduce illness in the new year? The following will reveal their health secrets and production secrets for you, so that you can enjoy the mellow and delicious taste while also reaping full health blessings.
Red dates, shiitake mushrooms, black chicken soup
Ingredients: 1 black chicken (about 1.)5 kg).
200 grams of fresh shiitake mushrooms.
6-8 red dates.
Goji berries to taste. 3 slices of ginger. Cooking wine to taste.
Plenty of water. Salt to taste. Method:
1.The black chicken is slaughtered, cleaned, and chopped into pieces; Wash the jujubes, remove the pits, and set aside.
2.Soak shiitake mushrooms in warm water in advance, remove the root and cut them in half or whole.
3.Add enough water to the pot, add the chicken pieces, add a few slices of ginger and an appropriate amount of cooking wine, boil over high heat to remove blood foam and impurities, remove the chicken and rinse well.
4.Take a saucepan and put the blanched chicken pieces into it, add red dates, shiitake mushrooms and enough water to cover the ingredients.
5.After the heat boils, skim off the foam, turn to low heat and simmer for 15 to 2 hours until the chicken is cooked through.
6.In the last half hour, add the wolfberries, add salt to taste according to personal taste, and continue to simmer until the soup is mellow.
.Tomato corn rib soup
Material:
500 grams of pork ribs.
2 tomatoes. 1 sprig of corn.
1 carrot.
Yam 1 section (optional).
3 slices of ginger. Cooking wine to taste.
Appropriate amount of water. Salt to taste. Appropriate amount of green onion white.
Method:1Chop the pork ribs into pieces of appropriate size, soak them in cold water for half an hour to remove the blood water, then put them in a pot under cold water, add cooking wine, ginger slices and Sichuan peppercorns, boil and blanch to remove the fish, remove and drain the water.
2.Scratch the top of the tomato, blanch the skin with hot water, and cut into small pieces; Cut the corn into pieces, peel the carrots and yam and cut into cubes.
3.Pour an appropriate amount of corn oil into the saucepan, add green onions, ginger slices and stir-fry until fragrant, then add tomato pieces and fry over low heat until red oil comes out.
4.Put the ribs in a pot, add enough water, bring to a boil over high heat, reduce the heat to low and simmer for about an hour.
5.When the ribs are eight ripe, add the corn segments, carrot cubes and yam cubes (if using) and continue to simmer for about half an hour until all ingredients are tender.
6.When the soup is nearing completion, add an appropriate amount of salt to taste, simmer for a while, and then turn off the heat.
White radish lamb chop soup
Ingredients: 500 grams of fresh lamb chops.
1 white radish.
3 large slices of ginger.
Cooking wine to taste. Appropriate amount of water.
Salt to taste. Shallots to taste.
Method:1Chop the lamb chops into pieces, soak them in water for a period of time to remove the blood, then put cold water into the pot, add ginger slices and cooking wine, skim off the foam after boiling over high heat, remove the lamb chops and wash them for later use.
2.Peel the white radish and cut it into large pieces, reserving some of the length for a beautiful and easy cook.
3.Add enough water to a casserole or saucepan, add the blanched lamb chops and ginger slices, bring to a boil over high heat, turn to medium-low heat and simmer slowly.
4.When the lamb chops are simmered until the meat is soft, add the white radish cubes and simmer together, keeping them slightly boiling.
5.Continue to simmer for about 1-15 hours, until the lamb chops and white radish are soft and delicious, and the soup is rich.
6.Add salt to taste according to personal taste, sprinkle with chopped shallots, simmer for a few minutes and enjoy.