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What soup is the most nourishing for Lidong? Ginseng in radish soup

DailyBird Culture 2021-10-08 1 0

is the beginning of winter, which is also the time for us to "make up the winter". On this day, we eat food conducive to our body to ensure that we can spend this cold winter warm. At this time, a mouthful of warm soup is the most wonderful. Do you know what soup is the best in Lidong? Now, let's go and have a look.


and 萝卜排骨汤 may also be interested in what fruit to eat in the beginning of winter.


radish ribs soup enter the beginning of winter solar term. There is a folk saying that "the beginning of winter radish competes with ginseng soup and does not bother the doctor to prescribe a prescription". White radish has a certain effect of moistening the lung and relieving cough. White radish is rich in vitamins and minerals such as phosphorus and iron. White radish is eaten raw to promote digestion and cooked to replenish qi. Stewed pork ribs and white radish are delicious, not greasy, and the soup color is not thick or heavy. Because radish contains more fiber and water, it also has the effect of health care and beauty. I believe that in early winter, a bowl of radish and ribs soup will warm your stomach. Ingredients: white radish, ribs, mushrooms, onion, ginger, cooking wine, vinegar and salt. Method: wash the white radish, peel and slice. Wash the spareribs, blanch, add water to the pot, put the radish into the pot, boil, pour out the soup and take out the radish. Add water in a casserole, add ribs, ginger slices and green onions, and simmer over medium heat for half an hour. Add mushrooms, white radish, cooking wine and vinegar, continue to simmer over medium heat for half an hour, add salt, plate and sprinkle with scallion.


Danggui Shengdi mutton soup mutton has the effects of Supplementing Qi and deficiency, tonifying kidney and Yang, generating muscle and strengthening strength and resisting wind cold. Danggui dried ginger mutton soup is a famous prescription for expelling cold and tonifying blood created by Zhang Zhongjing, a famous doctor of the Han Dynasty. It has curative effect on abdominal cold pain caused by blood deficiency and cold. For the south in the subtropical zone, it is advisable to add this prescription to the raw land of clearing heat and cooling blood, nourishing yin and generating fluid in winter. Anyone who is weak can drink this soup. Materials: 15 grams of Angelica sinensis, 10 grams of raw land (available in traditional Chinese medicine stores), 500 grams of mutton and 6 pieces of ginger. Practice: slightly soak in traditional Chinese medicine; Wash the mutton, cut it into pieces, roll it in boiling water with ginger, onion and Shaoxing wine for a while, and then wash it (i.e. "blanching"). Together with ginger, add 2500 ml of water (about 10 bowls). After boiling, change to slow fire for about 2 hours, and then add salt.


nourishing mutton soup mutton is warm, tonifying qi and Yin, tonifying deficiency in warm, appetizing and healthy. In the compendium of Materia Medica, it is called a warm tonic for tonifying Yuan Yang and blood Qi. For example, the elderly are afraid of cold in winter, and they will feel warm if they eat some mutton at the right time. This is recorded in Zhang qiongzhi's treatise on Febrile Diseases and the Golden Book of the Tang Dynasty. It can be seen that mutton is the best food for tonic in winter. Ingredients: 500g mutton, 10g Codonopsis pilosula, 10g red jujube, 10g medlar, 1 piece of ginger, tablespoon cooking wine, a little pepper, 1 tablespoon refined salt, 1 tablespoon sugar and 0.5% monosodium glutamate. 5 tablespoons. Methods: 1. Wash and chop the mutton into pieces, wash the dangshen section, soak the red dates and medlar thoroughly, wash and slice the ginger; Add water in the pot. When the water boils, put mutton pieces into the pot, boil the blood over medium heat, remove it, rinse it and set aside. 2. Put mutton, ginger slices, dangshen section, red jujube, medlar, refined salt, monosodium glutamate, sugar, pepper and cooking wine into the soup bowl, inject water, steam in a steamer for 2 hours, and take it out. Note: nourishing and dispelling cold, fresh soup and rotten meat. When you put in a drop of Baijiu, you can smell the mutton and make the meat crisp faster.


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