"Gu Yu a bowl of soup, do not work for the doctor to help", often drink a drink, relieve the dry heat and nourish, healthy into the summer
Valley rain is the last season of spring, and soon after the valley rain, summer is about to enter. Therefore, in this season of spring and summer, it is especially important to take good conditioning of the body. If you are well nourished, the summer will be smooth.
Before and after the valley rain, the human body's spleen and stomach are in a period of exuberance, so this time to maintain the spleen and stomach, but also to add water to the human body, today to recommend a few delicious soups, warm tonic body, good health effect. Corresponding to the old saying, "Gu Yu a bowl of soup, do not bother the doctor to help".
The first course: crucian carp soup
Gu Yu, drinking crucian carp soup before and after, is a good food to nourish the body. At this time, eat some crucian carp, supplement the spleen and water, as well as get rid of dampness, but also relieve the dry heat and nourish.
Recommended collocation. Crucian carp tofu soup, nutritionally balanced, delicious and simple.
Ingredients: 1-2 crucian carp, 1 piece of tofu, green onion and ginger, salt, pepper
Directions: 1 crucian carp wash, remove the scales, remove the dirty things from the stomach, wash clean, then marinate, add some salt, cooking wine
2 tofu cut into chunks and set aside. Cut the onion and ginger well.
Fry the fish in 3 pans with oil. When frying fish, remember not to rush to flip, and then turn it again when it is fixed to prevent the fish from breaking.
4 After frying, add the green onion and ginger, add warm water, put in the tofu pieces, and cook on high heat
5 After boiling, reduce the heat and cook until the soup is creamy white. As the old saying goes, tofu cooked for a thousand years, fish cooked for ten thousand years.
Before 6 pots, add a little salt, pepper, chicken essence, sesame oil, and chopped parsley.
The second course: spinach goji berry pork liver soup
This soup is a powerful assistant for people's health in spring. Spring is a good time to nourish the liver, and this soup is one of the delicacies for liver nourishment. Goji berries nourish the body, pork liver nourishes blood, spinach nourishes blood, three ingredients cook soup together, tonify liver qi, clear heat and detoxification, improve shrewdness, and nourish yin and beauty.
Ingredients: 1 piece of pork liver, 1 handful of spinach, 10 goji berries, pepper, cooking wine, salt, vinegar, starch
Directions: 1 Wash the pork liver, cut into thin slices, rinse in water, drain, marinate, add starch, cooking wine, salt
2 spinach wash, break open and set aside. Rinse the goji berries with water.
3 shallots and ginger cut well. Put oil in a pot, sauté chives and ginger, put in warm water and bring to a boil over high heat
4 Add pork liver in turn, bleach, add spinach, cook over high heat
Add goji berries, salt, pepper, vinegar and sesame oil before 5 pots.
The third course: seaweed soup with cabbage
It is a fresh wild vegetable in spring, and the spring cabbage is the most tender and nutritious. Eat appropriately in life, and the love for the body is excellent.
Cooked with kelp, the soup is beautiful in color and balanced in nutrition, and it is a healthy gourmet soup in spring.
Ingredients: 1 handful of cabbage, 1 piece of kelp, green onion ginger, pepper
Method: 1 Wash the cabbage, remove the root, wash it several times, cut into sections, drain and set aside.
2 kelp boiled in hot water, then cut into small pieces,
Put oil in 3 pots, sauté chives and ginger, put in warm water, add kelp slices and cook over high heat
4 After boiling, add the cabbage segments and bring to a boil over high heat
Before 5 pots, add salt, pepper and sesame oil.
The above 3 kinds of soup, you can make more in life, that is, delicious, but also good nutrition.
Finally, I would like to remind everyone that when making soup, a few tricks are handed over to you:
1 When making soup, do not put too many spices to affect the original taste of the soup itself. Do not let the salt leaves sit too early, just add them before cooking.
2 Choices about adding hot or cold water to the soup. Emphasize the soup flavor, it is better to add cold water, because the hot water will make the protein quickly solidify, and it is not easy to release the umami taste. Emphasize the taste of raw materials, add hot water is better, the taste is more tender.
3 When stewing soup, the heat should be in the order of large heat, medium heat and low heat.
4 When stewing soup, the water should be added at one time, do not add water in the middle, to prevent the heating meat from shrinking in the cold, the protein is not easy to dissolve, the soup will lose its original fresh flavor, affecting the taste of the soup.