In addition, you can also drink more of these 6 soups to moisturize the lungs and throat, which will help you recover quickly and effectively, clear dryness and moisturize the lungs, and enhance the body immunity.
1. Health-preserving yam soup
1. Peel off the skin of the iron rod yam, clean it, cut it into slices with a diagonal knife, put it in a pot and steam it for 15 minutes.
2. After 15 minutes, take out the yam, control the juice, and use a spoon to crush the yam into puree. Don't make it too crumbly. It will be a little grainy and chewy.
3. Use only egg whites for two eggs, break them into a bowl, stir and beat into egg liquid.
4. Boil water in a pot, dig in the yam puree after the fire boils, continue to cook until the pot is boiling, add 2 grams of salt, 1 gram of MSG, and 1 gram of chicken essence, stir well, then add a little water starch to thicken the soup and increase the smoothness.
5. Finally, pour the egg white on top, wait until the egg yolk is all floating, sprinkle with wolfberry seeds and chopped green onion, it is delicious. When you don’t want to drink rice soup, it is also good to make salty porridge.
Two and three fresh tofu soup
1. Prepare a handful of dried mushrooms, soak them in hot water for 10 minutes, wash them after soaking until soft, remove the mushroom stems, slice them from the middle and then cut them into shreds; lactone tofu box, cut into thin slices and then cut into thin strips and soak in water; chop a small handful of coriander, add two eggs into a bowl, stir with chopsticks and set aside.
2. Add hot water to the pot, add a few shrimps and blanch the water to remove the fishy smell. After the water boils, pour it out and set aside.
3. Boil water in the pot, add the prepared mushrooms, add 2 grams of salt and 2 grams of pepper, cook over medium heat for 2 minutes to bring out the delicious flavor of the mushrooms.
4. After 2 minutes, pour in the water starch in small amounts several times to adjust to the consistency you like. After the soup is boiled smoothly, add the shrimp and tofu. Cook until the soup boils again and reduce to low heat. Pour in the egg liquid in a circle. After the egg droplets are all floating, pour in sesame sesame oil and sprinkle with coriander. This light and nutritious three-fresh tofu soup is ready.
3. Brown sugar lotus root soup
1. Prepare a section of lotus root, peel off the skin, cut it into thick slices and then into even small pieces, put it into clean water to wash off the starch on it, then change the water and add a little white vinegar to soak for a while to avoid oxidation and blackening.
2. Prepare appropriate amounts of red dates, longan, , and wash away the impurities on them with clean water. A handful of wolfberry, soak in water for a while. Appropriate amount of brown sugar, and cut some ginger slices for later use.
3. Pour the prepared ingredients into the casserole one by one. Do not cook the wolfberry for a long time and add it last. Pour in an appropriate amount of water. Bring to a boil over high heat and then simmer over low heat for 20 minutes. The lotus root is stewed until it is cooked, and the nutrients of the ingredients are integrated into the soup. After 20 minutes, add the wolfberry and simmer for a while before turning off the heat.
4. Red date and lily soup
1. Prepare an appropriate amount of fresh lilies and wash them in clean water. Cut off the roots and break apart the sticks. Soak a handful of wolfberries in water. Soak a few red dates in water, then remove the dates one by one and cut into shreds. Prepare an appropriate amount of rock sugar for later use.
2. Boil water in a pot, add rock sugar, and boil the rock sugar first. After the water boils, pour in lily , bring to a boil over high heat, skim off the foam on the edge of the pot with a spoon, then turn to medium to low heat and simmer for 10 minutes.
3. Put an appropriate amount of pea starch into a bowl and stir with water to dissolve. Use pea starch to thicken the soup, making the soup clearer. After 8 minutes, while stirring, pour in the pea starch powder, add it in batches, and adjust it to the concentration you like.
4. Then sprinkle in shredded red dates and cook over low heat for another 2 minutes. Boil the sweetness of the red dates and it's ready to serve. Finally, sprinkle with wolfberry seeds and it's delicious.
5. Shredded chicken and millet porridge
1. Prepare an appropriate amount of fresh celery leaves and wash them in a basin; prepare some millet and soak it in water in advance. The millet will be easier to cook after soaking for a while; cut some minced ginger, chopped green onion, and carrots; and prepare some shredded chicken for later use.
2. Fry the shredded chicken, heat the oil in the pot, when the oil is hot, add the shredded chicken, stir-fry until the shredded chicken turns white, add the prepared onion, ginger, and carrot cubes, stir-fry until the onion and ginger aroma comes out.
3. Add an appropriate amount of water, bring to a boil over medium heat, turn to low heat and pour in the soaked millet. After the water boils again, use a spoon to remove the foam along the edge of the pot. Cook on low heat for 10 minutes until the millet becomes soft. Add 4 grams of salt and 2 grams of chicken powder to taste. Stir frequently with a spoon to avoid burning the bottom.
4. Add the prepared celery leaves before serving. Pour the celery leaves into the pot and stir for a few times until they are cooked. Turn off the heat and pour the millet porridge into a basin and serve.
5.Okay, a light and stomach-friendly chicken shredded millet porridge is ready.
6. Wolfberry and Tremella Soup
1. Prepare 20 grams of dried Tremella, put it in a basin and soak it in cold water for 3 hours. Remove the yellow impurities and tear it into small pieces by hand; soak a small handful of wolfberry in clean water.
2. Boil water in a pot, blanch the white fungus pieces in cold water for about 30 seconds, pour out the white fungus , rinse with cold water and drain.
3. Take out the soup pot, add an appropriate amount of water, put in the white fungus and an appropriate amount of rock sugar, cover the pot and simmer over low heat for 2 hours to cook out the white fungus gel. After 5 minutes, open the pot lid, add the soaked wolfberry, simmer for another 5 minutes, and then serve in a bowl.
(Cao)
