Drink more soup during dry autumn. Can you make these three soups, which are simple and practical, nourishing yin and moisturizing dryness?

Drink more soup during dry autumn. Can you make these three soups, which are simple and practical, nourishing yin and moisturizing dryness?

It’s early autumn, and I feel increasingly dry. Two glasses of water a day are essential, and there must be a soup on the table. According to the dry characteristics of autumn, the ingredients in the soup should preferably and need to be able to adapt to the characteristics of the autumn climate. Today I will share with you 3 ways to make autumn soup. The method is simple and convenient, and it is a good season for nourishing yin and moisturizing the lungs.

The first soup is Imperata Root Pork Lung Soup. Dry weather can easily cause injuries, as I have experienced myself. According to the saying of the older generation, "Shape complements shape", a pig lung soup is indispensable in autumn.

Imperatae root and pig lung soup

Key foods: 300 grams of pig lungs, 35g of Imperata root, appropriate amount of ginger slices and winter squash

Condiments: 6 salt Gram, rice wine 20mL

Method:

1. Wash the pig lungs and cut into small pieces. Pour an appropriate amount of water into the pot, bring to a boil, add the pig lungs, then pour in the rice wine, adjust the heat to medium, and cook for about 5 minutes. (When pouring water into pig lungs, it is best to heat it slowly over medium heat, which is helpful in boiling out the accumulated blood and other dirt)

2. After boiling out the dirt in the pig lungs, Pick up the pig lungs and clean them; add an appropriate amount of water to the stone pot, boil it, and pour the pig lungs into it.

3. Wash the Imperata cogongrass root, put it into the pot, sprinkle with winter squash and ginger slices, pour in an appropriate amount of rice wine; bring to a boil, then lower the heat and simmer for about 35 minutes until the food is thoroughly cooked. Sprinkle in an appropriate amount of salt, cook for a while until the sauce is fragrant, then turn off the heat.

The second soup is winter melon and shrimp soup. This soup is simple to make, takes very little time, and is a quick video. It is perfect as your daily home-cooked soup.

Winter melon and shrimp soup

Key foods: 250 grams of winter melon, 200 grams of fresh shrimp, 2 slices of ginger

Condiments: 4 grams of salt, 5 mL of rice wine , appropriate amount of sesame oil

Method:

1. Peel the winter melon, wash it and cut into thin slices.

2. Peel the fresh shrimps and pick out the shrimp threads. Rinse the peeled shrimps with tap water, drain the water and put it in a bowl. Set aside. (Freeze the shrimp so that the shells are easier to peel. You can pick the shrimp lines gradually from the third section starting from the tail. I think it is better to pick the second section from the top.)

3. In the pot Add an appropriate amount of water, put the ginger slices and the winter melon slices cut into small pieces. After the water boils, pour in the shrimp and rice wine. After 1 and a half minutes, add an appropriate amount of salt, turn off the heat, pour in sesame oil and mix. Serve it out.

The third soup is Zaoren and Black Bean Nourishing Heart Soup. Some people don’t like to eat meaty food, so this soup is more suitable.

Zaoren and black bean heart-nourishing soup

Key foods: 160 grams of fermented black beans, a little each of jujube and cypress kernels

Condiments: old Appropriate amount of rock sugar

Method:

1. Soak the black beans in tap water, wash the jujube kernels and cypress kernels, and set aside.

2. Bring an appropriate amount of water to the stone pot and bring to a boil, pour in the prepared jujube kernels; then pour in the washed cypress kernels, pour in the washed large black beans, and mix well.

3. Cover the casserole tightly, bring the water in the pot to a boil and simmer over medium-low heat for about 40 minutes, until the black beans are thoroughly cooked.

4. Open the lid, add rock sugar, and cook over medium heat until it melts; turn off the heat and scoop out the steamed soup base, put it into a bowl and serve it.

Drinking more soup is necessary in the dry autumn. These three soup recipes are simple and easy to use. They are just right as the nourishing yin and nourishing lung soup in autumn.

Life is very real, oil, salt, soy sauce and vinegar, one basket of food and one scoop of drink.