In spring, with the increase of rain, humidity becomes a common problem for many people. This dampness not only makes people feel heavy and tired, but it may also affect the function of the spleen and stomach, leading to health problems such as indigestion. In order to cope with this problem, it is recommended to drink soup with dampness dissipation effect on a regular basis. These soups not only help the body to remove excess water and moisture, but also strengthen the spleen and stomach and relieve fatigue. Next, I will introduce you to five dampness-dissolving soups that are suitable for spring.
1. Yam barley pork rib soup.
Production process:
1. Clean the pork ribs thoroughly, put them in a pot, and add green onions, ginger and cooking wine. Bring to a boil over medium heat until the water is boiling, skimming off the foam. Then, continue to cook over high heat for two minutes to make the ribs firmer. When finished, remove the ribs and rinse them in warm water.
2. In a casserole, add green onion and ginger to stir-fry until fragrant. Next, add the pork ribs and barley to the pan and stir-fry until the meat is fragrant. Then, add enough boiling water and add the appropriate amount of seasoning. Bring to a boil over high heat, then reduce the heat to low and simmer slowly for about 40 minutes, until the ribs are tender.
3. During the stewing of the pork ribs, peel the yam and cut it into hob pieces, and cut the carrots into pieces for later use. When the pork ribs are simmered until soft, add the yam and carrot cubes to the pot and add an appropriate amount of salt to taste.
4. Continue to simmer over low heat for about 20 minutes until the yam and carrots are fully cooked. Finally, add a small handful of goji berries and cook for about two more minutes to make the soup more delicious.
5. After nearly an hour of stewing, the delicious pork ribs and barley yam soup is completed. Pour it into a bowl and enjoy this nourishing dish.
2. Four gods pork rib soup
Production process:
1. Peel off the skin of the yam, rinse it with water, and cut it diagonally into pieces of appropriate size. The rest of the soup is also cleaned and soaked in water for 20 minutes in advance to release its aroma.
2. The ribs need to be thoroughly cleaned and then chopped into small pieces. To remove the fishy smell and blood, put the pork ribs in cold water and add ginger slices to boil. Once the water is boiling, quickly skim off the foam, remove the ribs and drain.
3. Put pork ribs, seeds, poria cocos, lotus seeds, red dates and ginger slices in the soup pot, and add enough water. Then, cover the pot and simmer over medium heat for 40 minutes to allow the soup to fully integrate and release nutrients.
4. After simmering for 40 minutes, add the chopped yam cubes and continue to cook for about half an hour until the yam becomes soft and glutinous.
5. When the soup is cooked, add an appropriate amount of salt to taste it for seasoning. Stir well with a spoon until the flavor melts into the soup completely. Finally, serve the delicious soup and enjoy.
3. Corn and spinach soup
Production process:
1. First, prepare the ingredients you need: fresh sweet corn kernels, a handful of cleaned spinach, chopped green onions and shredded ginger, and an appropriate amount of diced carrots.
2. Next, add an appropriate amount of water to the pot, then add a little vegetable oil and salt. Once the water is boiling, blanch the spinach in hot water, then remove and rinse with cold water to preserve its bright colour. Once the moisture is dry, cut the spinach into appropriate sized pieces.
3. Then, heat the oil in the pan again, put the chopped green onion, shredded ginger and carrots into the pan, and stir-fry until fragrant. After that, add enough water and put in an appropriate amount of table salt. When the soup starts to boil, add the sweet corn kernels to the pot and continue to cook until the kernels are cooked through.
4. In order to increase the taste and viscosity of the soup, you can add chicken essence and half a spoon of water starch to thicken. When the soup becomes viscous, reduce the heat and cook for about a minute to allow the flavors to be more integrated. Finally, put the chopped spinach segments into the soup and simmer slightly. In this way, a delicious corn spinach soup is ready and ready to be enjoyed.
Fourth, crucian carp tofu soup
Production process:
1. Clean the crucian carp thoroughly and cut a few oblique knives on the fish for flavor. At the same time, cut the appropriate amount of tofu into cubes and set aside.
2. Add an appropriate amount of oil to the hot pan, wait for the oil to be hot, beat in two eggs, fry until golden brown on both sides, and then take out for later use.
3. Add an appropriate amount of lard to the same pot, put the crucian carp in it, and fry until golden brown on both sides. Next, add the green onion and ginger slices and stir-fry until fragrant.
4. Pour enough boiling water into the pan, then put the fried eggs and tofu cubes into the pan as well. Reduce the heat and bring the soup to a boil and simmer for 10 minutes.
5. As the stew progresses, the soup will gradually become thick and white. At this point, add salt, pepper and sugar and stir well to make the soup taste more delicious.
6. Finally, sprinkle with chopped green onions and wolfberries as decoration and flavor, so that a delicious pot of crucian carp tofu soup is complete.
Five, five-finger peach pork bone soup
Production process:
1. First of all, clean the five-finger peach thoroughly. At the same time, soak the seeds and barley in water for about half an hour in advance to soften thoroughly.
2. Next, clean the pork bones and blanch them in cold water. During the blanching process, add a few slices of ginger to remove the fishy smell. When the water is boiling, skim off the foam and transfer the pork bones to the casserole.
3. Then, cut the carrot and yam into small pieces. First, put the carrots in a casserole with already pork bones, and then add the soaked seeds, barley, ginger slices, dates and tangerine peel.
4. Pour in enough water, then turn on high heat to bring the soup to a boil. After boiling, turn to low heat and continue to cook for about an hour to allow the soup to fully integrate and release nutrients.
5. Finally, according to personal taste, add an appropriate amount of salt to taste, and stir well with chopsticks or spoons. At this point, a pot of nutritious five-finger peach and barley pork bone soup is ready.
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