What soup should you drink during the Frost Descent to nourish your body?
Introduction: There is a saying among the people that "it is better to nourish yourself in Frost Descent than in Winter", so you should drink more soup before and after Frost Descent for nourishment. What soup is better and can nourish the body? The falling leaves indicate the beginning of autumn in September, and the autumn wind sweeps the fallen leaves in September. September in late autumn is always filled with so many emotions and feelings. The Fortune Teller website interprets every bit of the ninth month in the lunar calendar.What soup should you drink during the Frost Descent to nourish your body?The Frost Descent is coming soon and winter is approaching. It is perfect to nourish the body during the Frost Descent. Take advantage of the Frost Descent to nourish your body, and you won’t be afraid of the cold winter.Recommendation 1: Olive, Chestnut and Quail Soup Olives have the functions of promoting salivation, quenching thirst, treating sore throat, sobering up and detoxifying. In winter and spring, chewing 2-3 fresh olives a day can also prevent upper respiratory tract infections. Chestnuts and quail are good for strengthening the spleen and replenishing the body, nourishing yin and the kidneys, and are mild in nature. Add olives, which can clear away heat and toxins, clear the lungs and relieve throat, and cook them together to make a soup, which has further moisturizing and beauty-enhancing effects. Ingredients: olives, chestnuts, quail, carrots, and lean meat in appropriate amounts. practice: 1. Wash the olives and flatten them with a knife; soak the chestnuts in boiling water for 5 minutes, remove the skins; wash and peel the carrots and cut into thick slices. 2. Wash the slaughtered quail; wash and cut the lean meat into pieces, blanch it with the quail, pick it up and rinse it; boil water, add all the ingredients, cook on high heat for 20 minutes, then simmer on low heat for one and a half hours, add salt to taste and it is ready to eat. Recommendation 2: Yam and Old Duck Soup Old duck soup is a must for Frost Descent. Traditional Chinese medicine believes that duck meat is cool in nature, and duck is a superior delicacy on the table. It is also a healthy ingredient for removing dryness and moistening the lungs in autumn. Eating yam in autumn is good for the lungs, relieves cough, strengthens the spleen and nourishes the stomach. Yam has a good moisturizing effect, benefits the lung qi and nourishes the lung yin. Eating yam and duck meat together can also lower cholesterol, and it is an excellent combination for autumn tonic. Yam and old duck soup has comprehensive therapeutic effects and is not easy to cause internal heat. Ingredients: 1 old duck, a few sections of yam, some ginger, and 3-4 green onions. Appropriate amount of salt, a little pepper, and cooking wine. practice: 1. Wash the whole old duck and drain for later use; divide the ginger into two portions and loosen it with the back of a knife; wash the shallots and roll them into two onion knots for later use; heat water in a large pot, add the ginger and 1 onion knot, bring to a boil over high heat, pour in a small spoonful of cooking wine, add the duck pieces and blanch until bloody foam appears, remove from the pot, rinse, drain and set aside. 2. Wash the yam, scrape off the skin, cut into dice, soak in clean water and set aside. Put the blanched duck pieces into the soup pot, add enough water at one time, put ginger and 1 scallion knot into the soup pot, bring to a boil over medium-high heat, and skim off the floating foam after the soup boils. 3. Peel the yam, drain the water and put it into the soup pot. After the pot boils again, turn to low heat and simmer until the yam is soft and the duck meat can be pierced with chopsticks (about 2 hours). Add fine salt and a little pepper and turn off the heat. Summary: After seeing how to eat these recommended soups, do you feel like you’ve learned some new nourishing methods? I hope these things can help you~ |
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