What warm and nourishing soups should be drunk in winter Suitable recipes for winter tonics

These days, I can clearly feel the weather getting colder in the mornings as I send my children off to school. Winter is approaching, and it's time to start replenishing. Pharmacies and supermarkets are filled with promotional flyers for "winter tonics" and "beauty balms," and many friends like to buy these for medicinal nourishment. However, I believe that healthy individuals do not need such supplements; they just need to pay attention to dietary adjustments and appropriate exercise.

　　Cut the pig's trotters into pieces and clean them thoroughly.MuttonDaikon Radish Soup

"Eating radishes in summer and ginger in winter prevents the doctor from writing prescriptions," say the elders.Ginger, This implies that radishes have health benefits, such as preventing and treating diseases. In autumn and winter, when the weather is cold, people tend to consume hot foods. This can lead to heat accumulation in the stomach. Radishes are cool and can eliminate excess heat and generate body fluids. Therefore, it's advisable to eat radishes often in the winter. Radicis also aid digestion and soothe breathing, helping with bronchitis and coughs. They are rich in vitamin C. Additionally, radishes promote bowel movements, fight bacteria, lower cholesterol, prevent gallstones, and can help prevent high blood pressure and coronary heart disease.Mutton is a red meat that belongs to the warm-nourishing category; it's perfect for autumn and winter. Enjoy a bowl of mutton soup, from head to toe, feeling warmth! White RadishMutton belongs to red meat, the most warming and replenishing type of meat~Mutton Soup with White Radish: The soft and tender white radish, soaked in the mutton broth, is exceptionally delicious. Ingredients:Mutton, ginger, Raisins,

　　Goji berries,White Radish.Steps for Mutton and Radish Soup 1. Rinse the mutton with water multiple times to remove blood residue; this helps reduce its distinctive taste. Cut the mutton into small pieces, add ginger slices and a little cooking wine in a pot of boiling water. 2. Turn off the heat when scum rises.3. Clean the mutton and place it with ginger and raisins in an electric pressure cooker. If using a stovetop, continue to boil for about 15 minutes before simmering for an hour and a half. 4. While the soup is cooking, peel and cut white radishes into small pieces.

　　5. After the mutton has cooked, add the radishes.

6. Cook again in the pressure cooker.

7. Once done, add goji berries and salt, then simmer for a few minutes. Garnish with chopped scallions before serving.

8. In another pot, cook noodles in boiling water until half-done. Transfer them to the mutton soup for added flavor.In autumn and winter seasons, a pot of mutton soup is recommended. Yellow Beans

Pig Hooves Soup

This yellow bean and pig hoof soup is creamy white with a rich aroma and high nutritional value.

The protein in pig hoofs and calcium from yellow beans are great for women, especially those who want to improve their skin and appearance.

Ingredients:

Pig hooves, yellow beans, spring onions, ginger, cooking wine, salt,Black pepper When cooked halfway, add noodles into the mutton broth; it becomes even more flavorful!

　　Steps for Yellow Bean Pig Hoof Soup 1. Cut the pig hoofs into pieces and clean them thoroughly; soak the yellow beans.2. Boil water in a pot with pig hoofs and ginger slices along with cooking wine to remove blood residue. 3. Clean the pig hoofs after boiling, then rinse.

4. Place the pig hoofs, yellow beans, spring onions, and ginger pieces into a sandpot with sufficient water.5. Bring to a boil, then reduce heat for 15 minutes before simmering on low heat for about an hour and a half until the soup is creamy white. Season with salt and black pepper. The soup is milky white after cooking, rich in flavor and nutrients. When Steps for Yellow Bean Pig Hoof Soup 1. Cut the pig hoofs into pieces and clean them thoroughly; soak the yellow beans.

　　2. Boil water in a pot with pig hoofs and ginger slices along with cooking wine to remove blood residue.3. Clean the pig hoofs after boiling, then rinse.4. Place the pig hoofs, yellow beans, spring onions, and ginger pieces into a sandpot with sufficient water.

　　5. Bring to a boil, then reduce heat for 15 minutes before simmering on low heat for about an hour and a half until the soup is creamy white. Season with salt and black pepper.

Soak the yellow beans in advance.

Chinese Chicken Soup with Angelica

In autumn and winter, this is the perfect time to replenish your body with warm soups. Today's recipe is for a hearty chicken soup made from an old hen, which was slow-cooked for three hours without lifting the lid to maintain its rich aroma.

Ingredients:Old hen, angelica, goji berries, salt, spring onions 1. Cut the pig's trotters, clean them thoroughly, and soak the yellow beans beforehand.

Steps for Angelica Chicken Soup1. Prepare all ingredients.2. Bruise the ginger and rinse the angelica and goji berries.

　　3. Rinse the chicken thoroughly.4. Place the chicken in a sandpot, add angelica, spring onion bundles, and ginger slices along with sufficient water. 5. Bring to a boil over high heat, then simmer on low for three hours without lifting the lid.6. Remove the spring onions and add goji berries.

7. Season with salt and serve garnished with chopped scallions.Place the pig's trotters, yellow beans, scallion pieces, and ginger slices into the pot with sufficient water added at once. Video Tip 1. Since using an old hen, which requires a longer cooking time of three hours, ensure you start with enough water to prevent frequent additions during the process. I used about 1200 milliliters of water and maintained it until completion.Stewed chicken Use an old hen for stewing, cooking it for 3 hours continuously without lifting the lid. When you open the lid, the fragrant broth will pour out, quite delightful!

　　MATERIALS:Old hen, Chinese angelica, goji berries, salt, scallions

　　Steps to make Chinese angelica stewed chicken

1. Prepare all materials.

2. Smash the ginger and clean the Chinese angelica and goji berries.

3. Clean the chicken and put it into a clay pot with the Chinese angelica, scallion knot, and ginger slices. Pour in enough water.Braised Over high heat until boiling, then switch to low heat for 3 hours (do not lift the lid during this time).

4. Remove the scallion knot after cooking, add goji berries.

5. Season with an appropriate amount of salt and it's ready.Video

　　TIPS:

1. Due to using an old hen, which needs a longer cooking time (up to 3 hours), make sure you add sufficient water initially.(Do not add more water halfway through the process) I used about 1200 milliliters of water and did not lift the lid until it was done.Steam. About half of the water has evaporated, and the chicken's shape remains intact; it hasn't disintegrated from overcooking.

2. The role of the green onion is to remove fishy smell; you can choose a large green onion if desired.

3. This soup can also include notoginseng, jujubes, and astragalus.

　　Four,Camellia sinensis fungus chicken broth

Winter is the season for slow-cooked soups. When you lose your appetite, a bowl of soup can solve a meal.

Camellia sinensis fungus is a pure natural health-preserving edible mushroom with high protein and low fat and sugar content. It has a pure and fresh fragrance, excellent texture, and its nutritional value surpasses mushrooms. Using it to simmer chicken or duck is perfect. Camellia sinensis fungus soup with chicken has the effects of weight loss, clearing intestines, and slimming down.

The chicken for simmering should be a small farm-raised chicken weighing about 1.5-2 pounds. Do not use meat chickens as they are not tasty.Chicken can become dry and tough after cooking. Whether the nutrition is reduced, we cannot know for sure.

　　Ingredients:farmed chicken, Camellia sinensis fungus, jujubes, goji berries, salt, ginger, rice wine,squid dried,lean meat

　　Camellia sinensis fungus chicken soup preparation steps

1. Clean the farmed chicken and cut off the chicken tail.Chicken claws and chicken heads should be discarded. The rest of the chicken is chopped into large pieces, with fat removed. Wash thoroughly. Lean meat is cut into large chunks. Fat must be cleaned well; otherwise, the soup will be too greasy. This pot was not cleaned properly for the chicken fat, so the soup was quite greasy. The excess can only be skimmed off after cooling.

2. Squid bladders are cut into strips. Two pieces of ginger.

3. Camellia sinensis fungus is soaked and heads removed. Raisins are halved if large. Goji berries are washed.

4. Boil in cold water, then add chicken and lean meat to scald. Boil with the lid off, when the water boils, pour in 2 tablespoons of rice wine to remove fishy smell and enhance freshness. Scald for about two minutes. Remove and wash again.

5. In a pressure cooker, add chicken, lean meat, squid strips, ginger slices, Camellia sinensis fungus. Add enough cold water to fill the pot halfway.

6. Simmer for about 1.5 hours. When opening the lid, pour in 2 tablespoons of rice wine to remove fishy smell and enhance freshness. Ten minutes before finishing, add raisins and goji berries. Add appropriate amount of salt to season. No need to add MSG. Only add salt; this soup is so delicious that it could make your tongue fall off with its freshness.

　Tips:

The chicken for simmering should be no more than 2 pounds, a farm-raised chicken. This gives tender meat and a tasty broth. Camellia sinensis fungus, jujubes, squid are all delicious ingredients.Adding them to the soup requires only salt; no other flavor enhancers need to be added. Raisins and goji berries should not be used in excess as it makes the soup too sweet. Five, lotus rootpeanuts, pig's tail souplotus root, peanuts, pig's tail soup is a nourishing soup that replenishes blood and beautifies the complexion.

　The lotus root's sweetness, peanut's creaminess, and pig's tail's smoothness... it brings warmth and happiness...Ingredients:lotus root, peanuts, pig's tail, dates, salt, gingerA nourishing soup that replenishes blood and beautifies the complexion - lotus root, peanuts, pig's tail soup preparation steps 1. Lotus root is peeled and washed; peanuts are cleaned.

2. Pig's tails

　　are blanched with ginger slices in boiling water, then rinsed clean.3. Boil the blanched pig's tail in water with ginger slices until boiling; remove and wash again.

　　4. Cook half a small pot of water to boil, add peanuts and cook for 20 minutes (peanuts are harder to soften, so they are boiled first).

5. Transfer to a clay pot, add enough water to cook the lotus root pieces for about 20 minutes.

6. Then add the blanched pig's tail and bring to a boil again.7. Add dates after boiling; simmer on low heat for another thirty minutes. Turn off the fire, season with salt and enjoy a pot of hearty soup.

Tip:

Peanuts should be pre-boiled first to remove their bitterness.

Boil water in a clay pot and add peanuts, then add sliced lotus root; cook for 20 minutes (peanuts take longer to soften, so they are cooked first).

Then add the blanched pig tails and bring to a boil over high heat.

After boiling, add jujubes and simmer on low heat for 30 minutes. Turn off the heat and season; a slow-cooked soup is ready.

　Tips

Peanuts should be boiled first to remove any bitter taste.

　　Six|Spareribs Stewed with Turnip

In winter, turnips are fresh and juicy, offering a variety of cooking methods. They do not cause heatiness when cooked. Eating them with meat in winter does not lead to heatiness but rather enhances nutrition and health. Home-cured thighs hens

　　are already dried, making the dish very flavorful when stewed with turnips.Ingredients:

　　Cured chicken thighs, white turnips, cooking wine, scallions, goji berries, ginger

1. Prepare ingredients

2. Wash chicken thighs in warm water and cut them into pieces; peel the turnips and slice them

3. Prepare ginger slices, scallion segments, and whole scallion heads

4. Blanch turnips with a few cold water blocks in a pot; remove and wash

5. Put chicken thighs and turnips into a sandpot of boiling water; add scallion heads, ginger slices, and cooking wine, then boil

6. Cover and simmer on low heat for one hour

7. Turn off the heat and remove scallions

8. Garnish with scallion segments and goji berries before serving

9. Finished dish image

　　TIPS

1. The cured chicken thighs have enough saltiness, so no additional seasonings were added; it tasted delicious.

2. Cooking this dish on a gentle flame for the longest time yields the best flavor.

　　Seven|Aromatic Bamboo Squid

Soup

　　Ingredients:Ginseng, goji berries,Quail eggs, Eggs coriander stems , clams , salt, white pepper powder, vinegar Black pepper powder, aromatic vinegar powder, fragrant Steps:

　　10. Seasoning should be minimal; just a little salt to bring out the freshness. Avoid adding too much flavor enhancer.

1. Blanch the ginseng in hot water and prepare the clams.

2. Boil quail eggs until they are hard-boiled; peel them and set aside.

3. Wash goji berries and cut coriander stems into small pieces.

4. Add clams to boiling water with a little salt, then cook until done.

5. Add vinegar and white pepper powder.

6. Place ginseng, quail eggs, clams, goji berries, and coriander in a bowl; pour the clam broth over them.

　　Eight|Winter Chicken with Cordyceps Warming Winter Soup

"Cordyceps" is not actually a flower but the mycelium of Cordyceps sinensis. It is different from winter worm summer grass. It grows in a laboratory environment using artificial nutrients such as grains, beans, and dairy products, making it a type of fungus. Similar to common mushrooms like shiitake or enoki, but with different strains, growth environments, and conditions.To distinguish from winter worm summer grass, merchants named it "cordyceps," which is characterized by the absence of the "insect body" and only orange or yellow "grass." Using cordyceps to make soup is perfect; this cordyceps stewed chicken soup is both nutritious and delicious. The Nordik electric cooker works great, saving effort with tender meat. Ingredients:

Cordyceps, old hen, ginger, red dates, goji berries, salt

　　Cordyceps Old Hen Soup steps1. Prepare all ingredients.

　　2. Cut the chicken head into large pieces.

3. Boil the chicken in water for 5-6 minutes; remove and wash off the foam with cold water.

4. Put enough water in a pressure cooker or pot, add the chicken and ginger slices.

5. Use the slow-cooking function of the electric cooker, or cook over low heat for 40 minutes.

6. After 30 minutes, add red dates (whole ones are better).

7. Add cordyceps to the pot and continue cooking.

8. The soup turns golden yellow.

9. Add goji berries and cook for a few more minutes.

10. Season with just a little salt; avoid adding too much flavoring.

Cordyceps Old Hen Soup video

As for soaking and cleaning, you may see the water turned slightly brown or the soup and meat become clear like the straw mushrooms after cooking, which is normal (similar to how straw mushrooms have color). TIP

　　The color of cordyceps determines its quality, unrelated to artificial dyeing.

When washing or boiling, the water may turn light brown. This is normal (like mushrooms). Pine mushroom Mushrooms release their aroma when cooked thoroughly. They taste delicious in soups but can lose their color and develop a foul smell if washed too much or improperly. Nine, It's worth noting that cordyceps have a unique grass-like aroma; when cooked or made into soup, they are delicious but can lose their color and smell after washing, affecting the taste.Doubanjiang fish stewing I have always loved eating fish, and the special protein content in bighead carp makes my skin look beautiful during this winter!

　　MATERIALS:

Bighead carp

　　Fish headbighead fish fish head Large Head Fish Soup

　　I love fish since childhood. Large head fish contains special proteins, making your skin beautiful this winter!

Ingredients:

Large head fish, fish head, salt, ginger, red dates, goji berries

Steps to make large head fish soup

1. Divide the fish head into pieces and wash; marinate with salt and ginger slices for twenty minutes.

2. Sauté half of the ginger in oil, then fry the fish heads until golden yellow.

　　3. Place them in a clay pot along with the remaining ginger, red dates, and goji berries; add six bowls of water, and bring to a boil over high heat.

4. After boiling for 40 minutes, add the rest of the ingredients and cook on low heat until the broth is fragrant and thick.