Five Types of Soup to Moisturize the Lungs and Stop Coughing Full Guide for Homemade Preparation to Clear Heat and Moisturize the Lungs and Stop Coughing

Pulmonotropic Decoction, referring to a decoction made from clearing lung herbal ingredients, helps moisten the lungs and stop coughing. Today's post recommends several nourishing soups that can help with this. Let's take a look at their recipes together.

　　One, Rock Sugar Silver EarRed Dates Soup

Boiling large red dates in water is currently very popular. Not only does the date soup benefit your body, but it also moistens the lungs and stops coughing; for those suffering from colds and coughs, drinking some date soup can be very beneficial.

　　Ingredients:

Dried silver ear, dates, rock sugar, few honey dates (optional)

　　Procedure:

Firstly, soak the silver ear in warm water until fully expanded, wash off any sand or dirt, and remove hard stems.

Secondly, tear the silver ear into small pieces, rinse thoroughly, and drain the water. Wash the dates and set aside.

Place the silver ear in a pot with enough water.

Boil over high heat, then simmer for 1 hour on low.

Add the dates and honey dates, and cook for about 30 minutes more.

Add rock sugar to taste, stir until it dissolves before turning off the heat to serve.

　　Two, Citrus Peel Hawthorn Fruit Tea

Citrus peel hawthorn tea can clear heat and moisten the lungs, relieve phlegm, stop coughing, benefit liver, strengthen spleen, lower blood pressure, and has preventive effects on respiratory infections and cancer.Ingredients: One hawthorn fruit, 1/3 of a dried citrus peel (do not use too much as it can make the tea taste overly strong), 1500ml water.

　　Procedure Steps:

Firstly, rinse the hawthorn and dry it before breaking it in half, including seeds. Place one half with both shell and seeds in a pot along with the water.

　　Secondly, add the citrus peel and simmer for 20 minutes on low heat. Let cool to warm temperature and serve.

Additional Notes:

If you prefer not to boil tea, you can place the hawthorn in a cup and steep it until it becomes bland. Adjust the amount of hawthorn, citrus peel, and water based on your cup size.

　Also, although mature hawthorn contains rich sugar, this type of sugar is harmless for diabetics; they can drink it without concern.

Hawthorn is cold in nature. People with a weak constitution should use it cautiously. Three, Loquat

Pear

Olive Stewed Lean Meat

　　Stewing loquat and pear with lean meat promotes voice health and relieves throat dryness. It can clear heat and moisten the lungs.It is suitable for those with sore throat, hoarseness, thirst, excess phlegm cough or dry cough without sputum due to lung-heat syndrome. Procedure:Ingredients:

15 grams of green olives, 50 grams of pear, 100 grams of lean meat, one jujube. Preparation:

　　Clean the lean meat and briefly boil it in hot water to remove blood. Cut into pieces after boiling.

　　Wash the pears, slice them, and place with green olives and a jujube in a pot with 250 ml of water. Simmer for two hours.Green olives have effects like regulating qi, resolving phlegm, clearing lungs, and relieving sore throat.

　　Loquat is sour, sweet, and cool; it can clear heat and quench thirst.Lean meat tastes mild and sweet with moisturizing properties.

Green olives are known as "lungs-protecting fruits". They can be eaten raw or used in soups. Adding them to lean meat, water buffalo, or ribs enhances the taste. For stewing, cut the olive and use a knife to break it open for better flavor release; you can also make several cuts on the olive.Health Tip Autumn has arrived. Autumn soups are good for treating illnesses.

Clear soups nourish your skin and internal organs while reducing damage from dryness.Moreover, spicy and fried foods should be reduced in autumn. Four,Pomelo Stewed Chicken Pomelo stewed chicken is a nourishing dish for the autumn. By utilizing pomelo's ability to regulate qi, resolve phlegm, moisten lungs, and clear intestines, combined with chicken's mild nature, it achieves lung-moistening and cough-relieving effects as well as aiding digestion. During mid-autumn, many people suffer from coughs; in addition to medical treatment, this pomelo stewed chicken can be tried. Procedure:

　　Ingredients:

A young chicken (about 750 grams), 500 grams of pomelo flesh, ginger, green onion, cooking wine, and salt according to taste. Preparation:Kill the chicken, clean it thoroughly, make cuts at joints for better flavor absorption.

　Cut the green onions into sections, and slice the ginger.Process:Boil water in a pot, blanch the chicken briefly to coagulate blood. Remove and wash.

Fill the chicken's cavity with pomelo flesh, then put it along with green onion, ginger into another pot. Add sufficient water so that the surface covers the chicken, adding a bit of cooking wine.Boil over high heat until boiling, then simmer for 40 to 60 minutes on low heat. Effects:Pomelo stewed chicken has warming and strengthening effects on the lungs. It aids in resolving phlegm, stopping coughing, and is beneficial for lung deficiency coughs and asthma.

　　Consume once a week for three consecutive weeks.

　　Five,Chinese Cabbage Stewed Pork Bone Soup Dried Chinese cabbage has effects like nourishing the heart, clearing heat, relieving restlessness, quenching thirst, and urination relief. It can clear lung heat when brewed with ingredients like jujubes and lean meat (pork bones), making a refreshing soup suitable for autumn dryness.

　In addition to this soup, dried Chinese cabbage can also be used in stir-fries, porridge, or pork lung soups.Procedure:Ingredients:

　Dried Chinese cabbage small pack, 350 grams of pork bones, four jujubes, two ginger slices, and salt according to taste.

Preparation:Wash the dried Chinese cabbage thoroughly, soak in water overnight until soft. Use soaking water later. Boil pork bones, clean and cut into pieces after blanching.

　　Makeapot, add pork bones, dried Chinese cabbage, ginger slices, jujubes, and 3000 ml of water (including the water used for soaking).

　　Boil at high heat, remove foam with a spoon. Cover and simmer on low heat for two hours.Season with salt after cooking is complete. The aroma from dried Chinese cabbage soup will fill your house during the slow cook process. It’s irresistible!

Note: During autumn, drink more soups that moisten the lungs to combat dryness. This dried Chinese cabbage stewed pork bone is a traditional Guangdong nourishing soup using simple ingredients with excellent flavor. Green Chinese cabbage should be washed thoroughly, yellow leaves removed, and stems cut off before whole cleaning.Blanch in boiling water for the degree where you can easily pierce through the stem with chopsticks. Do not overcook or the leaves will turn yellow. Dry and package carefully to maintain freshness.Typically three to five days are needed to make clear and distinct dried Chinese cabbage. Fully dry it, pack in bundles, and store in a sealed iron box for regular airing out.

　　The method for making dried Chinese cabbage soup with pig bones:

　　Ingredients:A small package of dried Chinese cabbage, 350g of pig bone, 4 longan meat pieces, 2 ginger slices, 3000ml of water, and an appropriate amount of salt.

　　Preparation:Rinse the dried Chinese cabbage with water, soak it in water overnight to soften and extract its flavor. Do not discard the soaking water; use it for cooking. Boil the pig bone, then wash it clean and set aside for later use.

　Preparation:Put the pig bone into a pot, add the dried Chinese cabbage, ginger slices, longan meat, and 3000ml of water (including the soaking liquid). Large Stove fire Boils, skim off any foam produced during boiling with a spoon. Cover the pot with a lid and simmer over low heat for 2 hours. After cooking, season with an appropriate amount of salt.

The fragrance from dried Chinese cabbage soup is very strong; it fills the entire room when being cooked, making your mouth water!

Note: In autumn, one should drink more lung-nourishing soups to combat dryness. This dried Chinese cabbage pig bone soup is a traditional Guangdong nourishing soup. Using dried Chinese cabbage and pig bones as ingredients, it's simple in both materials and preparation but results in an excellent taste; the aroma spreads throughout the room during cooking.

　The method for making dried Chinese cabbage —

Remove the yellow leaves from Napa cabbage, cut off the old roots, and wash the entire plant thoroughly. Bring a pot of water to a boil, add the washed cabbage and blanch until it can be pierced with a fork. Do not overcook; the leaves may turn yellow. Afterwards, remove the cabbage from the water, drain well, and prepare for drying. Typically, it takes 3 to 5 days to dry into clear white and dark strips of high-quality dried Chinese cabbage. Once fully dried, carefully remove them and bundle them up tightly in a sealed iron box. Occasionally take them out to air dry. Newly dried Chinese cabbage appears as distinct black and white strips; over time, they may become slightly yellow, but that's fine as long as they remain dry.