"Spring breeze, spring warmth, spring, spring long, spring mountains are green, spring water is rippling. "The spring breeze is blowing, and in addition to the comfort, it also brings dryness. Recently, the weather is changeable, often sunny today and rainy tomorrow, and then give a big warming, we not only have to change with the environment in clothing, but also follow the season in the three meals, and eat according to the season.
Spring is the season to moisten the lungs and liver, clear the fire and remove dryness, we should adjust our diet in time, drink more moist and nourishing soup on weekdays, replenish water and nutrients for the body, and spend spring comfortably. "Drink soup in spring, don't panic in summer", let's share 5 kinds of soups suitable for spring drinking to help everyone spend spring and summer healthily.
1. Yam and pear soup
Ingredients: yam, pear, rock sugar
1. After washing and peeling the yam (you can use chopsticks to string the yam and borrow a paring knife to peel it to prevent the skin from sticking to your hands), pat it flat with the back of the knife and then chop it into puree.
2. After washing the pear, cut it in half, remove the kernel, and then cut the pear flesh into slices.
3. Put water in the pot, add the yam and crush it over medium heat, stir and cook for about 3 minutes.
4. After the yam soup is slightly viscous, pour in the pear slices, add an appropriate amount of rock sugar, and cook for another 1 minute.
2. Apple and lily soup
Ingredients: apples, dried lilies, red dates, wolfberries, rock sugar, corn starch, salt
1. Soak the dried lily in warm water for 1 hour, and soak the wolfberry in advance with water. Put apples and red dates in a bowl, add 1 tablespoon of cornstarch, 1 tablespoon of salt, and carefully scrub clean.
2. Cut the jujube into long strips, cut the apple in half, remove the core and cut into small pieces.
3. Pour water into the pot, the apples should be cooled in the pot, simmer for about 5 minutes on low heat, then pour in the lilies, and continue to simmer for about 20 minutes.
4. Pour in red dates and rock sugar and simmer for 5 minutes, add wolfberries, and continue to cook for about 5 minutes.
3. White fungus sweet potato soup
Ingredients: sweet potato, white fungus, red dates, wolfberry, rock sugar
1. Take an appropriate amount of white fungus and soak it in warm water, tear it into small florets and wash it for later use.
2. Add enough water to the pot (for example, if you need a bowl of soup, add two bowls of water), add the white fungus and simmer for about 20 minutes.
3. Wash and peel the sweet potatoes, cut them into hob pieces, and cut the jujubes and remove the pits.
4. Pour the sweet potatoes and red dates into the pot and simmer over low heat for 20 minutes.
5. After the sweet potatoes are cooked, add an appropriate amount of rock sugar and wolfberries to the pot, stir well, and turn off the heat when the rock sugar is integrated into the soup.
4. Lettuce and shrimp soup
Ingredients: lettuce, shrimp, eggs, flour, cooking wine, salt, chicken essence, pepper
1. Remove the head and tail of the lettuce, wash and peel off the skin, cut into thin strips and blanch for later use. (When blanching, put a little salt and oil to keep the bamboo shoots tender and crispy, blanch for about 15 seconds) After the shrimp are cleaned, add cooking wine and salt for about 5 minutes.
2. Do not put oil or water in the wok, only pour in a little flour and stir-fry over low heat, fry until the flour is yellowed, then turn off the heat and set aside.
3. Add water to the boiling pot, pour in the shredded bamboo shoots and marinated shrimp after boiling, and cook over low heat for about 1 minute until the shrimp change color.
4. Put the fried flour in a bowl, add 1 tablespoon of pepper, appropriate amount of salt, chicken essence, water, stir well and pour it into the pot.
5. Beat an egg in the bowl and beat it with chopsticks, turn off the heat after the pot boils, pour the egg liquid clockwise into the pot, wait for 3 seconds and then beat it (heat the egg liquid with residual temperature, and the frangipani that comes out is delicate and beautiful), cover the pot and simmer for a few seconds before serving.
Five. Rice Bowl Liver
Ingredients: spinach, pork liver, barley, wolfberry, cooking wine, salt, pepper, starch, oil
1. Wash the spinach, blanch it and cut it into sections (you can put a small amount of oil and salt in the water when blanching), and soak the barley and wolfberry in advance.
2. Slice the pork liver after washing, put it in clean water, add cooking wine and soak the pork liver for half an hour.
3. Put water in the pot, put in the barley, and cook for about 30 minutes until the barley blooms.
4. Remove the pork liver from the bowl, change the bowl and add 1 spoon of cooking wine, 1 spoon of light soy sauce, an appropriate amount of salt and pepper, stir well, add starch and oil and mix well.
5. Put the pork liver into the barley cooking pot, cook for about 1 minute, put in the spinach segment and wolfberry, add appropriate salt to taste, and then get out of the pot.
- Lao Jing said -
There are many kinds of soups suitable for spring, in addition to the above 5 types, Lao Jing also wrote about other "spring soups", such as crucian carp and bamboo shoot soup, stewed cabbage soup, and lily egg soup if you like sweet soup...... If you are interested in other soups, you can also check out the recipes on the homepage and try to cook a delicious and nutritious spring soup for your family. #春日生活打卡季#
I like to focus on eating, drinking, and having fun in the market, updating recipes and food anecdotes every day, following me, and sharing the world with you