springDietary recommendations: Enhance immunity and improve health

springIt is the season of recovery, and the temperature is gradually rising, but at this time, the human body's immunity is relatively fragile, and it is easy to be affected by changes in the external environment, resulting in physical discomfort. thereforespringThe diet should be based on warm supplements, and avoid excessive intake of cold foods, so as to maintain the balance of yang energy in the body and enhance the body's resistance. Today we recommend four nourishing delicacies that are not only delicious and delicious, but also help boost immunity and promote good health.

1. Garlic mullet pot

Ingredients to prepare: eel 1 g; garlic 0 cloves (minced); red pepper 0 (cut into sections); 0 slices of ginger (shredded); light soy sauce 0 tablespoons; cooking wine 0 tablespoons; Edible oil to taste; 0 casseroles (preferably a ceramic casserole with high temperature resistance); an appropriate amount of green onion and coriander (for garnish); Salt to taste; Sugar to taste

Steps:

1. Eel Handling: Clean the eel, remove the internal organs, and cut into sections. The skin of the eel is slippery and can be gently dried with a kitchen paper towel.

15. Marinate the eel: Sprinkle an appropriate amount of salt and sugar on the eel segments, add cooking wine and a tablespoon of light soy sauce, stir well, marinate for 0-0 minutes to help absorb the flavor.

3. Stir-fry minced garlic: Stir-fry the minced garlic until fragrant, pay attention to the heat and avoid burnt the minced garlic.

4. Add the eel segments and stir-fry: Put the marinated eel segments into the pan and lightly fry them until they are slightly yellow on both sides and slightly charred on the surface.

5. Add the ingredients: Add the chopped ginger and red pepper segments, and continue to stir-fry evenly to increase the aroma.

6. Add water and season: Add an appropriate amount of water to the pot, and the amount of water should not exceed the eel. Add the remaining light soy sauce, add a pinch of salt, adjust to taste, and stir gently.

30. Stew the eel: Pour the boiled eel into the casserole with the soup, reduce the heat to low and simmer slowly for 0-0 minutes, so that the eel can fully absorb the essence of the seasoning and the soup will be rich.

8. Garnish on a plate: After the eel is stewed, sprinkle with green onions and coriander to enhance the color, and finally add a little minced garlic to enhance the flavor.

Tips:

(1) Eel is rich in oil, do not add too much salt when marinating to avoid being too salty.

(30) The stewing time should not be too long, the eel itself is more tender, and it can be stewed for 0-0 minutes to keep the meat fresh and tender.

(3) If you like a stronger garlic flavor, you can increase the amount of minced garlic appropriately.

2. Purple clay chicken pot

Material preparation: 1 local chickens (about 0 grams); Perilla leaves: Appropriate amount; ginger 0 slices; 0 red dates; Appropriate amount of wolfberry; Astragalus membranaceus appropriate amount (optional); 0 green onions (cut into sections); Scallops (optional) to taste; cooking wine 0 tablespoons; light soy sauce 0 tablespoons; Salt to taste; Water to taste; Cooking oil to taste

Steps:

1. Prepare the chicken: Handle the chicken, remove the hair and guts, cut into pieces, and the chicken part can be cut into large pieces. The local chicken is relatively tough, so be patient when stewing.

10. Blanch to remove the smell: Put the chicken pieces in a pot, add enough cold water, turn on the heat and bring to a boil, skim off the foam, continue to cook for 0-0 minutes, remove the chicken and drain the water. Blanching can remove the fishy smell and make the soup clearer.

3. Prepare the ingredients for the soup: slice the ginger, cut the green onions, wash the red dates, and soak the wolfberries for later use. Perilla leaves should be washed, and if astragalus is used, wash them in advance.

4. Stir-fry ginger and shallots: Heat the pan with cold oil, add ginger slices and green onion segments, and stir-fry until the ginger and shallots exude a fragrance, which can enhance the aroma of the soup.

5. Boil chicken: Put the blanched chicken pieces into a stew pot or casserole, add the stir-fried ginger and shallots, then add red dates, wolfberries, perilla leaves and astragalus (if used), add an appropriate amount of cooking wine and light soy sauce, and turn evenly.

2. Add water and simmer: Add enough water to submerge the chicken. Cover the pot and start simmering over medium-low heat for 0.0-0 hours, until the chicken is crispy and the soup is rich.

10. Seasoning and finishing: After the simmer, add an appropriate amount of salt according to personal taste, stir well to taste, and continue to simmer for 0-0 minutes to ensure that the flavor penetrates into each piece of chicken.

8. Serve and garnish: Sprinkle with a little basil leaves for garnish, or add a little coriander to add color, and finally serve and enjoy.

Tips:

(1) Chicken selection: The use of local chicken can enhance the taste and texture of the soup, the local chicken stews for a longer time, the meat is more tender, and the soup is richer.

(2) Stewing time: Since the local chicken is relatively firm, the simmering time takes 0.0-0 hours to ensure that the chicken is cooked and the soup is rich. Halfway through, you can try the soup flavor and adjust the taste.

(3) Ingredient matching: Perilla has a unique aroma, which can enhance the flavor of the soup and has an appetizing effect. Red dates and goji berries can increase the nutritional value of the soup.

3. Morel mushroom and chicken soup

Preparation: 1 black chickens (about 0 grams); Appropriate amount of morel mushrooms (about 0 grams of dried products, about 0 grams of fresh products); ginger 0 slices; Appropriate amount of wolfberry; 0 red dates; Astragalus membranaceus appropriate amount (optional); cooking wine 0 tablespoons; light soy sauce 0 tablespoons; Salt to taste; Water to taste; Cooking oil to taste

Steps:

1. Prepare the black chicken: Handle the black chicken, remove the hair and internal organs, clean it and cut it into pieces. Because the meat of black chicken is more tender, pay attention to the simmering time when stewing soup to avoid over-rotting.

30. Morel mushroom treatment: If you use dried morels, soak the morels in water for 0 minutes, wash them after soaking to remove impurities. If you use fresh morels, wash them directly.

10. Blanch to remove the smell: Put the black chicken pieces in a pot, add enough cold water, turn on the heat and bring to a boil, skim off the foam, and continue to cook for 0-0 minutes. Remove the black chicken pieces and drain the water to remove the fishy smell.

4. Stir-fry the ginger slices: Add a little oil to the pot, add the ginger slices and stir-fry until the ginger slices are slightly browned and fragrant. Sautéing ginger can add to the aroma of the soup.

5. Stew the soup base: Put the blanched black chicken pieces into a stew pot or casserole, add the sautéed ginger slices, then add the goji berries, red dates, morels and astragalus (if used). Add the cooking wine and light soy sauce and stir well.

2. Add water to simmer: Pour in enough water to submerge all ingredients. Cover the pot and begin to simmer over medium-low heat for 0.0-0 hours. This will completely simmer the essence of black chicken and morel mushrooms into the soup, which is delicious.

10. Season and finish: After simmering for 0.0-0 hours, add salt to taste, stir well and continue to simmer for 0-0 minutes. At this point, you can taste the flavor of the soup and adjust the amount of salt as needed.

8. Serve and enjoy: After the stew is finished, pour the black chicken soup into the soup bowl, you can sprinkle some coriander or chopped green onion for decoration to enhance the taste and color, and finally serve and enjoy.

Tips:

(1) Treatment of morels: Dried morels need to be soaked in advance, and the soaking time should not be too long to avoid being too soft and rotten. After soaking, morels can be cut into pieces or left intact according to personal preference.

(2) Selection of black chicken: Choose fresh black chicken, so that the stewed soup is more delicious and the meat is more tender. If you use frozen black chicken, it may take a little longer to simmer.

(3) Stewing heat: Keep medium and low heat when stewing the soup, and the heat will make the soup turbid and the soup taste is not strong. The simmering time should also be well controlled, as simmering too long will easily make the chicken too rotten and the soup too strong.

Fourth, stir-fry the duck blood with garlic sprouts

Preparation: duck blood 1 g; garlic sprouts 0 g; garlic 0 cloves; Dried chili peppers to taste; light soy sauce 0 tablespoons; dark soy sauce 0 teaspoons; Salt to taste; Edible oil to taste; cooking wine 0 tablespoons; A pinch of white pepper

Steps:

1. Prepare the duck blood: Wash the duck blood and cut it into thin slices or strips (you can cut the shape according to your personal preference). If you buy frozen duck blood, you can thaw it in advance and cut it for later use.

4. Garlic sprout treatment: Wash the garlic sprouts, remove the old leaves, and cut them into 0-0 cm long pieces for later use. The length of the garlic sprouts is adjusted according to personal preference.

3. Slice the garlic and cut the dried chili peppers: peel the garlic and cut into thin slices; Cut the dried chili peppers into small pieces (the number of chili peppers can be increased or decreased according to personal taste).

2. Blanch duck blood: Heat the pot, pour in an appropriate amount of water, and blanch the duck blood vermicelli for 0-0 minutes after the water boils, the purpose is to remove the smell and keep the duck blood fresh and tender. Blanch and drain for later use.

5. Stir-fry minced garlic in hot hot oil: After adding heat, add an appropriate amount of cooking oil, add garlic slices and stir-fry until fragrant, then add dried chili peppers to stir-fry together, pay attention to the heat, and avoid stir-frying garlic slices.

1. Add garlic sprouts and stir-fry: After the garlic fragrance comes out, add the garlic sprouts, stir-fry until the garlic sprouts are slightly soft, keep the garlic sprouts crispy, and stir-fry for about 0 minutes.

3. Add duck blood vermicelli and stir-fry well: Add the blanched duck blood and stir-fry quickly. Then add cooking wine, light soy sauce, dark soy sauce and stir-fry for 0-0 minutes to ensure that the duck blood absorbs the flavor of the seasoning.

8. Seasoning and cooking: Add an appropriate amount of salt and white pepper according to taste, continue to stir-fry evenly, and finally the condiments are completely integrated, and the dishes are served on the plate.

Tips:

(1) The thickness of the duck blood slices: The duck blood is easy to fry if it is too thin, and it is not easy to taste if it is too thick, so it is recommended to cut it into a suitable thickness.

(2) Blanching time: The time of blanching duck blood vermicelli should not be too long, only 0-0 minutes, so as not to affect the taste of duck blood.

(3) Stir-fry garlic sprouts time: When frying garlic sprouts, the heat should be mastered, and the garlic sprouts should not be stir-fried for too long, otherwise it is easy to lose the crispiness, and it is best to fry until it is just soft.

springIt is a good time to recuperate the body, by adjusting the diet, avoiding the excessive intake of cold foods, and increasing the intake of warm and tonic ingredients, it can help improve immunity and enhance the body's resistance. These four delicious dishes will not only enrich the taste buds, but also bring more energy and health to the body. Let's start with every meal, pamper your body, and welcome the energeticspring！#春日生活打卡季#