In winter, drink more of these 4 nutritious soups, drink them twice a week, moisturize the yin and moisturize the dryness without being greasy, and the soup is fresh and meaty
It's really cold in winter! Although the little potatoes didn't go to Harbin, they were cold enough in the south. If it's cold and you want to eat something warm, soup is a good choice. The soup is rich in water, calories and nutrients, which can ward off the cold and warm up the body, enhance immunity, and also moisturize the yin and dryness to help us survive the cold winter.
Today I would like to recommend a few soups, which are nutritious and delicious, and drink them 3 times a week to moisturize and ward off the cold.
1. Chicken soup with mushrooms
Prepare chicken, dried shiitake mushrooms, red dates, goji berries, chives, ginger, salt, water.
1. Chop the chicken into pieces, soak it in water for 1 hour, soak it in blood water and drain it. Soak dried shiitake mushrooms in warm water for half an hour, soak until soft and wash them well. Wash the red dates and wolfberries, slice the ginger, and cut the chives into sections.
2. Add water to the pot, add chicken pieces, ginger slices, cooking wine, cook for 5 minutes on high heat, skim off the foam, remove and rinse, drain the water. Re-add oil to the pot, add the blanched chicken pieces, and stir-fry over low heat until golden brown, and stir-fry the chicken fat.
3. Pour in an appropriate amount of boiling water, add the water for soaking shiitake mushrooms, put in green onions and ginger slices, then add shiitake mushrooms, red dates, wolfberries, boil over high heat and simmer for 1 hour, finally add an appropriate amount of salt to taste, and continue to cook for 10 minutes to get out of the pot.
2. Mushroom tofu crucian carp soup
Prepare crucian carp, lactone tofu, shiitake mushrooms, chives, coriander, cooking wine, salt, ginger, boiling water.
1. Treat the crucian carp, remove the scales, gills, and internal organs, tear off the black membrane in the stomach, and wash it for later use. Make a flower knife on the surface of the fish, smear it with salt and cooking wine, and marinate for 20 minutes to remove the fish. Cut the lacone tofu into cubes and wash the shiitake mushrooms.
2. Pick and wash the coriander and cut it into sections, cut the chives into sections, and slice the ginger. Heat oil in a pot, add the marinated crucian carp, fry on low heat until the color is golden on both sides, add green onion and ginger and stir-fry until fragrant, pour in an appropriate amount of boiling water, and simmer over high heat for 20 minutes.
3. Wait until the fish soup becomes thick and white, add shiitake mushrooms and tofu, add an appropriate amount of salt, continue to simmer for 10 minutes, and finally sprinkle with coriander and chopped green onions.
3. Lotus root pork rib soup
Prepare lotus root, corn, pork ribs, ginger, cooking wine, salt, green onions, chicken essence, cooking oil, and water.
1. Chop the pork ribs into pieces, soak them in water for 1 hour, soak them in blood water and wash them well. Add water to the pot, put in the pork ribs, add an appropriate amount of cooking wine and ginger slices, cook on high heat for 5 minutes, remove and drain.
2. Heat oil in a pot, put in the blanched pork ribs, fry for a while over low heat, fry the fragrance, put in the green onion and ginger slices after the two sides are golden and stir-fry until fragrant, pour in an appropriate amount of boiling water, and cook over high heat for 1 hour.
3. Peel and wash the lotus root and cut it into pieces, and wash and cut the corn into pieces. Wait until the ribs are stewed, add an appropriate amount of lotus root, corn, and then add an appropriate amount of salt, continue to simmer for half an hour, and add chicken essence before leaving the pot to enhance freshness.
Fourth, the four gods pork belly soup
Prepare pork belly, fresh yam, lotus seeds, barley, poria cocos, seeds, salt, white pepper, chicken essence and ginger.
1. Soak lotus seeds, seeds, barley, and poria cocos in water for 1 hour, wash and control the moisture. Peel and wash the yam, cut it into pieces and soak it in water to prevent it from being oxidized and blackened.
2. Wash the pork belly, use flour and salt when washing, you can remove the mucus on the surface, then stuff the pork belly with a plate, pot it under cold water, add ginger slices, green onions, cooking wine, cook on high heat for 5 minutes, remove and drain after discoloring
3. Use a knife to scrape off the old skin and grease on the surface of the pork belly and cut it into belly shreds. Put the belly shreds into the stew pot, add ginger slices, green onions, and then add the soaked poria cocos, barley, and seeds, and simmer for an hour and a half.
4. Finally, add lotus seeds and yams, continue to simmer for half an hour, add an appropriate amount of chicken essence and salt to taste, add an appropriate amount of white pepper according to personal taste, stir evenly and you can get out of the pot, and it is particularly warm to drink.
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