Source: Brother Qiu said food
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Hello everyone, this is Brother Qiu talking about food, sharing delicious home-cooked food every day. With the advent of the strongest cold wave this year, the temperature plummets, the weather is cold, and many places have appeared in the northern scenery like thousands of miles of ice, and the climate form of thousands of miles of snow drifting, not only wrapped in silver, extraordinarily enchanting, but also the world is vast, snow-capped, making people beautiful, lingering. Therefore, in this season when the cold winter is approaching, everyone should eat according to the season, drink more nutritious soup that can warm up the body and stomach, which can not only nourish nutrition, enhance the body's ability to withstand the cold, but also replenish qi and blood, regulate the stomach, and the more you drink, the healthier you are. Therefore, on the winter solstice, it is recommended that you drink more eight nourishing soups to replenish qi and blood and nourish the spleen and stomach, and at the same time, help everyone survive the winter healthily. Next, I will share the recipe of these eight nourishing soups, friends who like it, follow me to learn Xi.
1. Coconut chestnut soup on the bottom of the sea
Ingredients: local chicken, sea coconut, chestnut, red dates, wolfberry, ginger slices, green onions.
How it works:
1. Chop the chicken into small pieces and clean it, then boil the water, after the water boils, put in the chicken and blanch for 20 seconds, then remove and drain the water, and put it in the saucepan.
2. Peel the chestnuts, then clean them together with the coconut and red dates, then remove the kernels of the red dates and put them in a saucepan together.
3. Add a piece of ginger to the saucepan, pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4. Finally, sprinkle in a handful of cleaned wolfberries, then add an appropriate amount of salt to taste, and then you can eat it out of the pot.
2. Chestnut yam black chicken soup
Ingredients: black chicken, yam, chestnut, red dates, ginger slices, green onions.
How it works:
1. Chop the black chicken into small pieces and clean it, then blanch it in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, then remove and drain the water, and put it in the saucepan.
2. Peel the chestnuts, then clean the red dates together, pour them into the stew pot, the red dates need to be pitted, add a piece of ginger, and pour in an appropriate amount of water.
3. Then simmer over medium-low heat for an hour, then peel and clean the yam, then cut it into small pieces and put it in a saucepan to continue simmering.
4. After continuing to simmer for an hour, add an appropriate amount of salt to taste, and you can eat it out of the pot.
3. Carrot yam chicken soup
Ingredients: local chicken, carrots, yams, ginger slices, green onions.
How it works:
1. Take half a chicken and clean it, then boil the water, after the water boils, add ginger and shallots and cooking wine to remove the smell, then put in the chicken to blanch for 20 seconds, then remove and drain the water, and put it in the casserole.
2. Peel and clean the carrots, then cut them into small pieces and put them in a saucepan, then add a piece of ginger to it and pour in an appropriate amount of water.
3. Then simmer over medium-low heat for an hour, then peel the yam and cut it into small pieces, then pour it into a saucepan and continue to simmer.
4. After simmering for another hour, add an appropriate amount of salt to taste, and you can eat it out of the pot.
4. Stewed chicken soup with cordyceps flowers
Ingredients: chicken, cordyceps flowers, astragalus, red dates, wolfberry, ginger slices, green onions.
How it works:
1. Chop the chicken into small pieces and clean it, then blanch it in a pot under cold water, then add ginger and shallots and cooking wine to remove the smell, after boiling, skim off the foam, and then drain the water for later use.
2. Clean the cordyceps flowers, astragalus and red dates, and then put them in a saucepan together, and remember to remove the core of the red dates.
3. Add a piece of ginger to the saucepan, pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4. Finally, add an appropriate amount of salt to taste, sprinkle in a handful of wolfberries to garnish and enhance freshness, and you can eat it out of the pot.
Five, five-finger peach chestnut pork bone soup
Ingredients: Five-finger peach, chestnut, yam, lotus seed, red-skinned peanut, pork bone, ginger slices, green onion.
How it works:
1. Chop the pork bones into small pieces and clean them, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the fish, after boiling, skim off the foam, then remove and drain the water, and put it in a saucepan.
2. Clean the five-fingered peaches, lotus seeds and red-skinned peanuts, and then put them in the stew pot together, then remove the chestnuts from the shells, and clean them together.
3. Add a piece of ginger to the saucepan, pour in an appropriate amount of water, then simmer over medium-low heat for an hour, then peel the yam and cut it into small pieces, and put it in the saucepan to continue simmering.
4. After simmering for another hour, add an appropriate amount of salt to taste, and you can eat it out of the pot.
6. Stewed pigeon soup
Ingredients: pigeon, tangerine peel, codonopsis, astragalus, angelica, red dates, wolfberry, ginger slices, green onions.
How it works:
1. Chop the pigeon into large pieces and clean it, then boil the water, after the water boils, add cooking wine, ginger and green onions to remove the smell, and then blanch the pigeon for ten seconds, then remove and drain the water, and put it in the stew pot.
2. Clean Codonopsis, Astragalus, Angelica, Tangerine Peel and Red Dates, then remove the core of the Red Dates and pour them into a saucepan together.
3. Add one or two pieces of ginger to the saucepan, pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4. Finally, sprinkle in a handful of cleaned wolfberries, add an appropriate amount of salt to taste, and then you can eat it out of the pot.
7. Mushroom chicken soup
Ingredients: local chicken, cordyceps flowers, deer antler mushrooms, morels, red dates, wolfberries, ginger slices, green onions.
How it works:
1. Chop the chicken into small pieces and clean it, then blanch it in a pot under cold water, then add ginger and shallots and cooking wine to remove the smell, after blanching, remove and drain the water and put it in a saucepan.
2. Wash the cordyceps flowers, deer antler mushrooms, morels and red dates, then remove the kernels of the red dates and put them together in a saucepan.
3. Add a piece of ginger to the saucepan, pour in an appropriate amount of water, then simmer over medium-low heat for two hours, and then add an appropriate amount of salt to taste.
4. Finally, sprinkle in a handful of cleaned wolfberries to enhance freshness, and you can eat it out of the pot.
8. Double lotus yam pork rib soup
Ingredients: pork ribs, lotus seeds, lotus roots, chestnuts, red-skinned peanuts, red dates, ginger slices, green onions.
How it works:
1. Chop the pork ribs into small pieces and clean them, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, then remove and drain the water, and put it in a saucepan.
2. Peel and clean the lotus root, then cut it into small pieces and put it in a saucepan, then clean the lotus seeds, red-skinned peanuts and red dates, and put them together.
3. Peel the chestnuts, then put them in a saucepan with ginger slices, then pour in an appropriate amount of water, and simmer over medium-low heat for two hours.
4. Finally, peel and clean the yam, then cut it into small pieces and pour it into a saucepan to continue simmering, after simmering for another 40 minutes, add an appropriate amount of salt to taste, and then you can eat it out of the pot.