As the smell of spring intensifies, temperatures begin to warm up and the climate tends to dry out. Ancient health wisdom states that it's important to adjust your diet to the solar terms.
In this solar term, the importance of drinking water is self-evident, and dietary therapy and hydration are also indispensable, it is suitable to eat more soups and porridge to moisturize the body and replenish the water lost in the body.
At the same time, in view of the fact that it is easy to breed liver fire in spring, the ancients also paid attention to "stinging and avoiding ginger", so as not to fuel internal fire.
At the time of today's sting, the folk saying "avoid ginger before stinging, drink more than three bowls of soup" is attracting attention, what does the "3 soups" refer to? They can not only moisturize the yin and dryness, but also effectively avoid fire, becoming an ideal choice for people to nourish the body and mind during this season.
First, select fresh chicken, chop it into cubes, soak it in cold water for half an hour to remove the blood, then remove it and rinse it. At the same time, choose a yam with a firm texture, peel it and cut it into moderately sized segments to avoid oxidation and blackening, and soak it in light salt water.
Secondly, take a casserole or stew pot, put the chicken pieces in a pot under cold water, skim off the foam after boiling over high heat, and remove the chicken pieces for later use. This helps to remove impurities and fishy smell from the chicken.
Then, put the blanched chicken pieces back into the pot, add enough water, put in ginger slices, wolfberries and other ingredients, boil over high heat, turn to low heat and simmer, simmer for about half an hour, until the chicken becomes soft.
Then, add the yam slices to the pot at the right time and continue to simmer until the yam is soft and fully absorbs the flavor of the chicken and the mellow soup. During the stewing period, an appropriate amount of salt can be added according to the taste, and salt should not be added too early so as not to affect the taste of the meat and nutrient precipitation.
Finally, simmer until the soup is milky white and the yam and chicken are cooked through, then turn off the heat. Hold a bowl of hot yam chicken soup, fragrant, both the deliciousness of chicken, and the soft glutinous yam, rich in nutrition, is a good product to warm up the body and strengthen the spleen in winter.
First of all, prepare two fresh tomatoes, wash them and cut them into cubes, and at the same time choose a piece of tender tofu, cut them into palatable pieces, and prepare an appropriate amount of chopped green onions and minced ginger for later use.
Secondly, heat the pan with cold oil, first stir-fry the chopped green onion and minced ginger until fragrant, then add the tomato pieces and stir-fry until the juice is slightly released, when the color of the tomatoes becomes more vivid and the fragrance is overflowing, add an appropriate amount of water, and bring to a boil over high heat.
Next, after the water boils, gently add the chopped tofu cubes and change to medium-low heat and simmer to allow the tofu to fully absorb the sweet and sour flavor of the tomatoes. To enhance the taste and nutrition, you can add a small amount of salt, sugar to taste, and sprinkle with a little pepper to add flavor according to personal preference.
When the soup has mellowed and the tofu has been cooked to an attractive orange-red hue, turn off the heat. Finally, sprinkle a little green onion to garnish, and a bowl of tomato and tofu soup with good color and flavor is ready. This soup is sweet and sour, and the tofu is tender, which not only increases the appetite, but also provides rich vitamin C and protein, making it the best soup on the home-cooked table.
First of all, prepare two fresh tomatoes, wash them and cut them into cubes, and at the same time choose a piece of tender tofu, cut them into palatable pieces, and prepare an appropriate amount of chopped green onions and minced ginger for later use.
Secondly, heat the pan with cold oil, first stir-fry the chopped green onion and minced ginger until fragrant, then add the tomato pieces and stir-fry until the juice is slightly released, when the color of the tomatoes becomes more vivid and the fragrance is overflowing, add an appropriate amount of water, and bring to a boil over high heat.
Next, after the water boils, gently add the chopped tofu cubes and change to medium-low heat and simmer to allow the tofu to fully absorb the sweet and sour flavor of the tomatoes. To enhance the taste and nutrition, you can add a small amount of salt, sugar to taste, and sprinkle with a little pepper to add flavor according to personal preference.
When the soup has mellowed and the tofu has been cooked to an attractive orange-red hue, turn off the heat. Finally, sprinkle a little green onion to garnish, and a bowl of tomato and tofu soup with good color and flavor is ready. This soup is sweet and sour, and the tofu is tender, which not only increases the appetite, but also provides rich vitamin C and protein, making it the best soup on the home-cooked table.
In the first step, wash and peel the white radish and cut it into palatable slices or small pieces to better release its fragrance and nutrients. At the same time, the fungus also needs to be washed and drained, and if there are larger fungus, it can be properly torn into small pieces.
The second step is to take a saucepan, pour an appropriate amount of water, put it on the stove, wait for the water to boil, first pour the white radish slices into the pot, let it boil at high temperature, and release a faint sweet taste.
The third step is to wait for the white radish to simmer until translucent, then add the pre-prepared fungus to the pot, and the two are slowly simmered together to make the fungus more flexible and at the same time allow the flavors of the two ingredients to fully blend.
The fourth step is to add an appropriate amount of salt, pepper and other seasonings, and add a few slices of ginger or a few red dates according to personal taste to add the freshness and nutrition of the soup. Continue to simmer over medium-low heat for about 20 minutes, until the white radish and fungus are soft and flavorful, and the soup is mellow.
Finally, after the simmering is complete, turn off the heat and let it sit for a while to allow the aromas of the soup to fully blend. A bowl of light but nutritious, clear and delicious white radish fungus soup with mellow taste is complete, which not only nourishes the stomach, but also is conducive to health.
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