Nourishing recipes for winter health

 　　The climate is cold in winter, and Yin is strong and Yang is weak. The human body is affected by cold temperatures, and its physiological functions and appetite will change. Therefore, it is very necessary to adjust the diet reasonably, preserve yin and subdue yang, eat more hot food, and ensure the sufficient supply of essential nutrients for the human body, so as to improve people's cold tolerance and immune function, and enable them to survive the winter safely and smoothly. The important principle of health preservation in winter is "nourishing the kidneys and preventing cold". The kidney is the driving force of human life. With strong kidney qi and strong vitality, the body can adapt to the changes of severe winter. The key to ensuring strong kidney qi is to prevent the invasion of severe cold weather. Winter diet should follow the principles of "nourishing yin in autumn and winter", "nourishing the kidneys to prevent cold", and "nourishing yin and calming yang". The diet should mainly nourish yin and subdue yang and increase calories. Below we introduce several nourishing recipes for winter health.

　　Burdock Pork Ribs Soup

　　raw material:

　　Pork ribs, burdock, black fungus, ginger slices, cooking wine, salt.

　　practice:

　　1. Put the ribs into a pot of cold water and boil for 3 minutes, then remove and wash off the blood foam.；

　　2. Peel the burdock and cut into thick slices. Soak it in water with a little white vinegar to prevent oxidation and discoloration.；

　　3. Use cold black fungus blister Hair, cut off the black stems, tear into small florets and wash clean；

　　4. Put the blanched pork ribs and ginger slices into the pot, add enough water to bring to a boil, add 1 spoon of cooking wine and turn to low heat.；

　　5. After half an hour, add burdock and continue to stew for 20 minutes, then add black fungus and stew for 10 minutes.；

　　6. Finally add salt to taste.

　　Crucian carp and radish soup

　　Crucian carp: Contains high-quality protein, which is easy to digest and absorb. Regular consumption can enhance disease resistance.；

　　White radish: It is one of the best fruits and vegetables for both medicinal and food purposes. It nourishes the lungs and moistens the intestines, relieves asthma and coughs, smoothes Qi and eliminates food. It can be said to be suitable for all diseases.；

　　Spanish olive oil: Its main fatty acid, oleic acid, can promote intestinal peristalsis, increase intestinal motility, and smooth the intestines. The trace elements it contains (especially antioxidants composed of phenol, vitamin E and carotene) can resist oxidation, improve arterial circulation and prevent the formation of thrombosis, and have protective properties. elderly healthy and longevity-prolonging effects.

　　raw material:

　　1 live crucian carp, 100 grams of white radish, 25 grams of Spanish olive oil, appropriate amount of salt, pepper, ginger and coriander.

　　practice:

　　1. Let the stall owner slaughter the crucian carp for you, then remove the scales, gills, and intestines, and wipe away the surface moisture.；

　　2. Peel and shred the radish, blanch it in boiling water, drain and drain；

　　3. Heat the wok and add Spanish olive oil until it is 60% hot. Slowly slide the crucian carp into the pan.；

　　4. Fry the fish until golden brown over medium heat, then turn over and fry until golden brown.；

　　5. Pour in enough boiling water, cook over high heat for 10 minutes, add shredded radish and cook for another 2 minutes.；

　　6. Add salt and white pepper and sprinkle with coriander.

　　Original beef consommé

　　Ingredients: Beef, onion and ginger, bay leaves, tangerine peel, cooking wine.

　　practice:

　　1. Wash the large piece of beef and put it into the pot. Add the water to submerge the beef.；

　　2 Bring to a boil over high heat and cook for 3 minutes. Pour out the soup, remove the beef and wash away any foam.；

　　3 Put the washed whole piece of beef into the pressure cooker and add enough water；

　　4 Add green onions, ginger slices, bay leaves, tangerine peel, and cooking wine, bring to a boil over high heat, then reduce heat to medium-low for half an hour and turn off the heat.；

　　5. After natural cooling and exhausting, take out the beef and set aside. Remove the green onions, ginger slices, bay leaves, and tangerine peel from the soup. This is the original beef clear soup.；

　　6 If you don’t have a pressure cooker, you can also use an ordinary pot to simmer on low heat for 1 hour.

　　Beef brisket and radish soup

　　Ingredients: Original beef broth, cooked beef, white radish, and coriander.

　　practice:

　　1 Peel the radish and cut it into pieces with a diagonal knife. Cut the beef into pieces of similar size. Cut the coriander into sections.；

　　2 Put the radish cubes and beef cubes into the pot together, and add the original beef broth；

　　3. Bring to a boil, then turn to medium-low heat and simmer for about 15 minutes until the radish is tender.；

　　4 Add salt and chicken essence to taste, and sprinkle with coriander segments.

　　Mushroom, Corn and Pork Ribs Soup

　　1. When making soup with meat such as chicken, duck, ribs, etc., first boil the meat in boiling water. This can not only remove the blood and keep the soup clear, but also remove part of the fat to avoid being too greasy.；

　　2. It is better to prepare the ingredients in cold water. Add enough water at one time and replenish water in the middle. This will cause the protein to solidify quickly and prevent the flavor from coming out.；

　　3. Seasonings such as salt and sugar should be added last. Adding salt and sugar too early will cause the moisture in the ingredients to escape quickly, accelerate the coagulation of protein, and affect the delicious taste of the soup. And it’s not easy to cook food ；

　　4. Bring to a boil over high heat, then simmer over low heat. When making soup, first bring it to a boil over high heat, and then simmer over low heat. This can dissolve the protein extracts and other aromatic substances in the food as much as possible, making the soup more delicious. ；

　　5. The longer you cook soup, the better. If you cook it for too long, new substances will be produced and the nutrients will be destroyed. Therefore, generally about 0.5-1 hour for fish soup and about 2-3 hours for chicken soup and pork rib soup are enough.

　　raw material:

　　Pork short ribs, dried flower mushrooms, tender corn, carrots, ginger, scallions, cooking wine, salt, chicken essence.

　　practice:

　　1. Soak the dried flower mushrooms in water for 2 hours, take them out, wash them and cut them.；

　　2. Wash the corn and carrots and cut them with a knife for later use.；

　　3. Cut the pork chops into pieces, blanch them in boiling water for 5 minutes, take them out and wash off the blood foam.；

　　4. Put the blanched pork chops into the pot, pour in enough water, add green onions and ginger slices；

　　5. Bring to a boil over high heat, add cooking wine to remove the fishy smell, turn down to low heat and simmer for 1 hour, add mushrooms, tender corn and carrots and bring to a boil, then simmer over low heat for half an hour, add salt and chicken essence to taste.

　　Astragalus Stewed Squab

　　The nutritional content of squab is higher than that of other general poultry, even higher than that of turtles and turtles. It has the advantages of high protein, low fat and high energy. Therefore, squab is not only a delicious food, but also a good food supplement. “"One pigeon carries nine chickens" has long been popular.

　　Astragalus is a commonly used Chinese medicinal material. Its main pharmacological effect is to replenish qi and strengthen the exterior. Astragalus can be used in any situation that Chinese medicine considers to be "Qi deficiency" or "Qi and blood deficiency". Usually, the body is weak, gets tired easily, and often feels weak, which is often a manifestation of "qi deficiency". anemia , it is often "insufficient Qi and blood". For people with the above symptoms, it is beneficial to eat some astragalus in winter. Some people find it easier when the weather changes cold , Chinese medicine calls it "the surface is not solid", and astragalus can be used to solidify the surface. Taking astragalus regularly can prevent frequent colds. One of the six flavors of soup to prevent influenza is astragalus. Astragalus has no medicinal smell and can be stewed directly with other foods.

　　Wolfberry is a well-known health food. Traditional Chinese medicine has long had a saying of "wolfberry health preservation". It is believed that regular consumption of wolfberry can "strengthen bones and bones, and resist cold and heat". It has the effects of nourishing the liver and kidneys, improving eyesight, improving complexion, growing muscles, and strengthening bones and muscles. Therefore, it is often used as a nourishing and anti-aging medicine. Wolfberry is suitable for consumption in all seasons. It can be added to tea, porridge, soup, and dishes like ordinary food, but it does not have the disadvantages of making it greasy or causing fire.

　　raw material:

　　Squab, astragalus, wolfberry, ham, ginger slices, salt.

　　practice:

　　1. Wash the squab and cut it into pieces, slice the ham, and rinse the astragalus and wolfberry with clean water.；

　　2. Put the squab and water into the pot and bring to a boil, cook for 2 minutes, remove and rinse.；

　　3. Put the blanched pigeon, astragalus slices, ham slices and ginger slices into the pot, add enough water and bring to a boil；

　　4. Turn to low heat and simmer until the soup in the pot is boiling but not rolling.；

　　5. Add wolfberry after 40 minutes, continue to simmer for 10 minutes and then add salt to taste.

　　99 nutritionists warmly remind you that drinking soup in winter is not only good for digestion and absorption, but also good for keeping fit and preventing colds. The main thing is not to drink soup too hot, which can easily damage the esophagus.