Who knows anything about soup?

In summer, a bowl of mung bean soup can detoxify and dispel heat.

Jujube Chen Yin Decoction is a good prescription for treating liver diseases. (200 grams of red dates, 90 grams of wormwood, fried, eat dates and drink soup)

Jujube Huangqi decoction is a good prescription for enriching blood and nourishing qi.

A cup of light salt soup in the morning is better than a doctor washing the intestines.

There are two versions of the origin of the word "soup". One is the slurping sound when drinking soup, and the "filar silk" sound when drinking soup. The pronunciation of "filar silk" is very similar to that of "soup". Another way of saying it is that the word "soup" may come from the German word "Sop", that is, a kind of bread with broth or thick soup.

Soup has a long history. According to the cultural relics excavated by archaeologists, the Near East is the earliest place to make soup in the world. Between 8,000 and 7,000 BC, people there would cook cultivated grains with coarse pottery to make soup. According to records, in the ancient Greek Olympic Games, each contestant had to take a goat or calf to the temple of Zeus, put it on the altar of Zeus, then slaughtered it according to the traditional ceremony and cooked it in a cauldron. Cooked meat was given to non-competitors, but soup was left to athletes to enhance their physical strength, which showed that people already knew that soup was the most nutritious food in cooked food.

Historians have confirmed that the oldest cookbook in the world was discovered in China before 2700 AD. There are more than a dozen soups in this cookbook, and one of them is still in use today, that is "pigeon eggs Soup", which is called "Hanging the Golden Moon in the Silver Sea" in the cookbook. According to the records in American cookbooks, the United States drinks more than 30 billion bowls of soup every year, which is second to none in the world, and chicken noodle soup is Americans' favorite canned soup.

Similarly, Russia has Luo Songtang; Italy uses green beans and macaroni as seasoning to cook a thick gravy soup; Spain has cold soup; Britain and India have curry soup and so on. Soup seems to have become a typical representative of food culture in various countries. No wonder the French say, "soup is indispensable on the table." No matter how many courses there are, no soup is like no hostess at the table. " When you taste these different flavors of soup, you can also appreciate their unique curiosity.

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2. The effect of Hericium erinaceus stewing northern mushroom: strengthening the body, resisting cancer, enriching blood, strengthening the stomach and treating duodenum.

Ingredients: Hericium erinaceus (3), Lentinus edodes (4), Angelica sinensis (8), red dates (15) and boiled water (3 bowls).

Practice: Hericium erinaceus comes out of the water, the winter mushrooms are soaked until soft, the red dates are pitted, the materials are washed and put into a stew pot, and simmered for 2 hours.

3. The effect of salty lemon barley soup: it can dispel dampness and wake up the stomach, help digestion and absorption, and prevent cancer.

Ingredients: salted lemon (2), raw coix seed (4 Liang), stewed meat (4 pieces) and water (8 bowls).

Practice: Put raw coix seed and stewed meat (sliced) into a pot and stew 1 hour. Remove the core from the salted lemon, squeeze out the lemon juice and add it to the soup, and soak the lemon peel in the soup for 15 minutes.

10. The efficacy of red jujube and black fungus soup: moistening dryness and benefiting intestines, nourishing blood and stopping bleeding. Commonly used for hemorrhoid bleeding, thrombocytopenia, hemorrhagic diseases and anemia caused by the above reasons. It is forbidden for people with thin stools.

Ingredients: Auricularia auricula (five yuan to one or two), red dates (20-30 capsules) and water (5 bowls).

Practice: the fungus is soft and the red dates are pitted. Wash the materials, put them into a pot, and add water to boil for 2 bowls.

13. The effect of fresh milk stewing yellow ear and rejuvenating skin: moistening lung, nourishing yin, beauty beauty, clearing heart, calming nerves and moistening skin.

Ingredients: yellow fungus (soft hair, 2 flowers), fresh lily (1), fresh lotus seed (10), fresh milk (1 bottle),

Crystal sugar (appropriate amount), boiled water (1 bowl)

Practice: Wash the materials and stew them in a saucepan 1 hour.

17. Women's materials for treating asthenia are: Tianqi tablets (San Qian), Dangshen (five yuan), stewed meat (1 piece), red dates (five pieces) and boiled water (two bowls).

Practice: Wash the materials and put them in a saucepan, simmer for 2 hours, and add salt.

18. Polygonum multiflorum Thunb Black Bean Decoction nourishes blood and blackens hair. Efficacy: nourishing blood and nourishing blood, so that hair is not easy to turn white and ruddy.

Ingredients: Polygonum multiflorum Thunb (six coins), black beans (four Liang), round meat (15), red dates (10), ginger (2 pieces),

Stewed meat (2 pieces), water (8 bowls)

Practice: Wash all the materials, put them in a casserole and boil the water for 2 hours.

19. Drink more hands and feet in the snow-ear pepper stew.

Anti-cold effect: dispel wind and cold, promote blood circulation and remove blood stasis, and increase blood circulation.

Ingredients: white fungus (eight coins), red pepper (two), stewed meat (three), red dates (10) and water (nine bowls).

Practice: After the tremella is soaked, it is cut into small pieces, the red dates are pitted, and the slices are stewed. Put the materials into a pot, boil the water, turn to slow fire 1 hour, and add salt.

2 1. Round meat black bean essence soup has the effects of enriching blood and benefiting qi: enriching blood and benefiting heart, invigorating spleen and kidney, and treating anemia, cold dizziness and palpitation.

Ingredients: round meat (five cents), black beans (two ounces), a soybean sausage (four ounces), licorice (six slices) and ginger (two slices).

Water (9 bowls)

Practice: stir-fry black beans in a white wok and dice the soybean sausage. Put the ingredients in a pot, boil the water and stew for 2 hours, then add the salt.

22. Tonifying Tang Qi Ingredients: Codonopsis pilosula (half Liang), Lycium barbarum (1 tablespoon), Chinese yam (8 pieces), stewed meat (2 pieces) and pericarp (1 piece).

Boiled water (2 bowls)

Practice: Wash the materials and put them in a saucepan, simmer for 2 hours, and add salt.

23. Tianqi stewed soup promotes the new generation.

Efficacy: This soup is sweet and slightly bitter. If you drink it regularly, it can accelerate metabolism, promote blood circulation and dispel wind, and prevent the symptoms of stagnation and tumor induration. For example, if your face is sour, your lips are dark purple, your skin is wrong, and women have symptoms of irregular menstruation and dysmenorrhea, you can use this soup as a diet therapy. Pregnant women should not drink more.

Ingredients: Tianqi tablets (San Qian), stewed meat (3 pieces), red dates (10 pieces), ginger (one or two) and water (8 bowls).

Practice: remove the core of red dates, slice ginger, wash the materials and put them in a pot. After boiling on high fire, turn to low heat and simmer for 2 hours, then add salt.

24. The effect of Egg Chuanxiong Decoction on menstrual abdominal pain: promoting blood circulation. It is suitable for women with irregular menstruation, menstrual pain or amenorrhea, physical weakness and anemia.

Ingredients: eggs (2), Chuanxiong (5 yuan) and water (5 bowls).

Practice: Wash the materials and put them in a pot for 45 minutes.

25. Stewed meat angelica soup effect: blood and qi.

Ingredients: stewed meat (3 pieces), angelica sinensis (one or two pieces), red dates (10 pieces), black beans (2 pieces), ginger (2 pieces) and water (10 bowl).

Practice: put the materials into the pot and boil the water for 2 hours.

26. Red, black and green health-care soup efficacy: enriching blood and strengthening the body. Green beans can strengthen the liver and are easy to absorb.

Ingredients: red dates (15 capsules), auricularia auricula (2 capsules), green beans (6 capsules) and water (4 bowls).

Practice: red dates are pitted, fungus is soaked and cut into thick strips, and green beans are cut into sections. Wash the ingredients, put them in a pot and stew for 30 minutes, then add green beans and roll 1 minute, and add salt.

27. Effect of almond and black bean soup: enriching blood and activating blood, resolving phlegm and dredging collaterals, inducing resuscitation, expelling wind and tonifying kidney.

Ingredients: almond (San Qian), black beans (two), brown sugar (one or two) and water (four bowls).

Practice: Put black beans into a white wok and fry until the skin of the beans cracks, then wash them. Put black beans and almonds in a pot, stew for 35 minutes, then add brown sugar and roll 1 minute.

28. Shenfutao syrup effect: nourishing blood and nourishing heart, treating insomnia.

Ingredients: Poria cocos (40 cents), peach meat (2 ounces), longan meat (2 ounces), rock sugar (a little) and water (appropriate amount).

Practice: Wash the ingredients, stew them in a pot for 30 minutes, and then add sugar to 2 bowls.

Soup, the most commonly used dosage form in traditional Chinese medicine, was called decoction in ancient times, and now it is called decoction, while it is called decoction in folk.

The soup mentioned in dietotherapy refers to a soup with a small amount of food or a proper amount of Chinese medicine and a lot of water.

The following three different methods can be used to mix drugs in soup: first, put them directly after washing, or wrap them in clean gauze, and discard the drugs after the soup is cooked. Ginseng, medlar, lotus seeds and other dual-purpose drugs can be eaten together. The second is to decoct the medicine with water to get juice, and then pour it into cooking. Thirdly, the raw materials are precious drugs such as ginseng, which can be processed into powder in addition to slicing and firing, and put into the pot before taking it out, so as to make full use of it and avoid waste.

The most common way to cook soup is to add water. Water should be filled at once. If water must be added halfway, boiling water must be added. In heating, it is advisable to boil with high fire first, and then cook with medium and small fire until the dishes are cooked.

Soup can also be steamed or boiled. Put the raw materials into a container, add enough water and seasoning, cover it, then steam it in a steamer, or stew it in a pot until the raw materials are cooked.

Using a lot of water in the soup can make the food cook softer and the effective components of the medicine can be separated out more easily. Soup can be sweetened with sugar, eaten as a snack, or burned to salty taste for cooking.

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Eating three slices of ginger in the morning is better than ginseng soup (proverb and health)

Luo yuju

Su Dongpo, a famous writer and gourmet in the Northern Song Dynasty, recorded an anecdote in Dongpo Miscellanies: eating ginger all the year round will prolong life.

When Su Dongpo was appointed as the magistrate of Hangzhou, he visited Jingci Temple one day and met the abbot of the temple. The owner is over 80 years old, but he is still young and healthy. Dongpo was very surprised and asked him if he had any magic prescription to prolong his life. The host smiled and said, "For more than 40 years, I have eaten ginger slices with skin and warm water every day."

In fact, ginger can prolong life, which is not the owner's initiative. As early as the Spring and Autumn Period and the Warring States Period, Confucius, a master of Confucianism, had realized that eating ginger had anti-aging function. He believes that ginger can enlighten the gods and drive away evil spirits. Don't eat ginger or eat more. He can't eat ginger all year round, but he doesn't eat much. He only eats a few slices of ginger after every meal. In that era of war and displacement, Confucius lived to 73 years old, which is closely related to Confucius' emphasis on eating ginger.

The effective components in ginger can prevent the peroxide reaction in fatty food, that is, slow down its oxidative deterioration. After the gingerol in ginger is absorbed and digested in the body, it can produce an antioxidant enzyme with anti-aging activity, inhibit the production of lipid peroxide and lipofuscin pigment-senile plaque in the body, and delay the appearance of aging. Therefore, there is a folk saying that "eating three slices of ginger in the morning is better than ginseng soup", which has certain scientific truth.

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Xiaoyaozhen Hu spicy soup: Hu spicy soup originated in Jiajing period of Ming Dynasty. At that time, in order to please the emperor, Ge Lao got a pair of seasoning medicine from a monk to help the emperor live longer, so that he could cook soup. The soup is delicious and pleasing to the eye, hence the name "Yutang". After the demise of the Ming Dynasty, the chef Zhao Ji fled to Xiaoyao (now Xiaoyao Town, Xihua County) with this medicine and spread it here. Because of this, the local people have a spicy soup, so they renamed it "Hu spicy soup". The main ingredients of Xiaoyao Hula Soup are refined flour and cooked mutton, and the ingredients are star anise, pepper, fennel, Amomum villosum, meat buckle, cinnamon, cold paste, vermicelli, monosodium glutamate, refined salt, fungus, flour, sesame oil and vinegar. The soup has the effects of promoting digestion, promoting appetite, resolving phlegm, relieving cough, expelling pathogenic wind, dispelling cold, promoting blood circulation, removing blood stasis, clearing away heat and toxic materials, promoting circulation of qi, stopping malaria, expelling parasites, resolving hard mass, promoting diuresis, relieving stranguria and eliminating eczema. Eliminate itching and other effects. Moreover, it tastes delicious and cheap, and is very popular among the masses. Now it has been extended to more than ten provinces, municipalities and autonomous regions in China.

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There are two versions of the origin of the word "soup". One is the slurping sound when drinking soup, and the "filar silk" sound when drinking soup. The pronunciation of "filar silk" is very similar to that of "soup". Another way of saying it is that the word "soup" may come from the German word "Sop", that is, a kind of bread with broth or thick soup.

Soup has a long history. According to the cultural relics excavated by archaeologists, the Near East is the earliest place to make soup in the world. Between 8,000 and 7,000 BC, people there would cook cultivated grains with coarse pottery to make soup. According to records, in the ancient Greek Olympic Games, each contestant had to take a goat or calf to the temple of Zeus, put it on the altar of Zeus, then slaughtered it according to the traditional ceremony and cooked it in a cauldron. Cooked meat was given to non-competitors, but soup was left to athletes to enhance their physical strength, which showed that people already knew that soup was the most nutritious food in cooked food.

Historians have confirmed that the oldest cookbook in the world was discovered in China before 2700 AD. There are more than a dozen soups in this cookbook, and one of them is still in use today, that is "pigeon eggs Soup", which is called "Hanging the Golden Moon in the Silver Sea" in the cookbook. According to the records in American cookbooks, the United States drinks more than 30 billion bowls of soup every year, which is second to none in the world, and chicken noodle soup is Americans' favorite canned soup.

Similarly, Russia has Luo Songtang; Italy uses green beans and macaroni as seasoning to cook a thick gravy soup; Spain has cold soup; Britain and India have curry soup and so on. Soup seems to have become a typical representative of food culture in various countries. No wonder the French say, "soup is indispensable on the table." No matter how many courses there are, no soup is like no hostess at the table. " When you taste these different flavors of soup, you can also appreciate their unique curiosity.

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The practice of miso soup "

Ingredients: soy sauce (one tablespoon), pork (one piece), potatoes (two pieces), onion (one quarter), green pepper (1 piece), tofu (half piece) and rice washing water.

Preparatory work:

Sliced or diced potatoes, about the size of grapes; Dice pork, about the size of soybeans; Shredded onion, green pepper and tofu.

working methods

1. Add potatoes and pork, add rice washing water, turn to medium heat after the fire is boiled, and turn to low heat after about 15 minutes.

2. Add soy sauce and onion and cook for about 10 minute, then add pepper and tofu.

3. After burning for another 5 minutes, add some monosodium glutamate or aniseed to taste and turn off the fire.

The characteristics of this soup: it is rich in flavor and basically maintains the original flavor of miso soup. It is my favorite soup.

Key points: Taomi water is used to increase the flavor of rice and the concentration of soup, which was done by the older generation of Koreans in the past.

Don't put the sauce too early, or it will spoil the original flavor of the sauce.

It is very important to use sauces sold by Koreans or sauces from Korean food supermarkets. The biggest difference between sauce and soup lies in this sauce. Remember.

Korea miso soup

Ingredients: potatoes, onions, tofu, bean sprouts, zucchini, beef, whitebait and pepper.

Seasoning: a spoonful of Korean lobster sauce, a spoonful of hot sauce, salt,

Methods: 1. Take a Korean stone pot and boil it with water.

2。 Slice potatoes, tofu and onions, add potatoes to water, and put only onions after turning off the fire.

3。 Stir-fry beef slices, put all the ingredients in the pot and add the required seasoning.

4。 Season with salt, add onion, and take out.

Note: it is easy to overflow, so don't make the water too big after boiling.

Sauce soup 2

Ingredients: beef rib 600g, radish 200g, water 20g, bracken100g, platycodon grandiflorum100g, bean sprouts100g, beef150g.

1.5 tbsp soy sauce, 1 tbsp onion, 1 tbsp garlic, 1 tbsp sesame oil, 5 tbsp pepper noodles and clear sauce.

Practice 1) Wash the steak and meat with cold water, and boil them with radish in water.

2) Take out the cooked meat, cut it thick, season it with onion, garlic and soy sauce together with the cut radish, and then stew it in the soup.

3) Wash bracken and platycodon grandiflorum, add seasoning and stir well.

4) Then, the soybean sprouts are cooked and mixed with seasoning.

5) Cut the beef, add seasoning and bake it into a round shape, and then cut it into quadrangles.

6) Put the rice in the casserole, put the miso soup on it, and then put the meat and mixed vegetables evenly.

7) When eating, you can add onions, sesame seeds, Chili noodles and so on according to your own hobbies.

Sauce soup 3

There are many kinds of miso soup, such as seafood, vegetables, meat and mushrooms.

Ingredients: Lentinus edodes, tofu, 2-5 shellfish, 1 whitebait, onion, pepper and zucchini.

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2. Add a little pepper noodles after the pot is boiled, add shellfish peppers when it is almost cooked, and add garlic after cooking for 5 minutes. If it is not salty enough, you can add some salt or chicken essence.

This miso soup is best made of stone pot, which tastes different.

Ingredients: potatoes, pork belly, bean sprouts, cantaloupe, onion, tofu, Chinese cabbage and green pepper.

Ingredients: Korean sauce, thick and thin Chili noodles, Jamlom, monosodium glutamate, big joy and black pepper noodles.

Practice: put water in the pot without oil, then add sauce, potatoes and meat to cook first.

Add thick and thin pepper noodles, monosodium glutamate, big joy and black pepper noodles, and add appropriate amount.

After the pot is boiled, add bean sprouts, pumpkins, onions, tofu and Chinese cabbage.

Boil for a while and then put the green pepper in, and it will be fine.

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Crucian and Bean Curd Soup

Ingredients: crucian carp, carrot, tomato, tofu, medlar.

Production method:

1. Wash carrots, tomatoes and tofu and cut into pieces.

2. Clean the crucian carp, cut several holes on both sides with a knife, and taste it.

3. Put the crucian carp, carrots, tomatoes, tofu and medlar into the pot, add water and boil for 45 minutes, and add monosodium glutamate and salt according to personal taste.

Slimming soup:

Radish soup: 250 grams of red and white radish (washed and diced), ginger 10 gram, cooked with water, seasoned with salt, served with soup.

Winter melon skin and broad bean soup: 50 grams of winter melon skin and 60 grams of broad bean, three bowls of water are fried into one bowl, and the dregs are removed for drinking.

Red bean carp soup: red bean 1 50g, carp1strip (eviscerated), appropriate amount of water in Tonga and seasoning with salt.

Three-skin drink: 20 grams of fresh watermelon skin, 20 grams of fresh winter melon skin, 20 grams of fresh cucumber skin, and a little salt in water.

Snow soup: 30g jellyfish head, soaked in warm water, washed and chopped; Fresh water chestnut 15g, washed and peeled, * * * put into a pot, add appropriate amount of water, cook with a small rocket 1 hour, and drink soup once or several times.

Misgurnus anguillicaudatus bean curd soup: fresh bean curd100g, live loach 250g, corn stigma (cloth) 30g. Put loach in the pot 1-2 days, take it out, put it in a casserole together with corn stigma and bean curd, add water for decoction, and then season it once a day.