春之养生：汤和茶带来的温暖与健康

春季养生中几款汤品和茶的制作方法，包括山药薏米枸杞排骨汤、艾叶荷包蛋汤、青萝卜鸡蛋汤、红枣姜丝茶等，详细阐述了材料、步骤以及温馨提示，同时讲述了春季喝汤养生的意义。

Spring is the season of all things coming back to life. With the rise in temperature, our bodies also need proper conditioning and nourishment. In spring, the climate is changeable and the temperature difference between morning and evening is large. Drinking an appropriate amount of soup can not only moisten the body and keep it warm, but also help regulate the internal climate changes. Soup, as a traditional nourishing delicacy, is easy to digest and absorb, rich in a variety of nutrients, and can provide sufficient energy for our bodies and maintain the internal balance. In spring, drinking some soup appropriately can not only enhance immunity, but also help detoxify and promote metabolism, making the body healthier.

1. Yam, Coix Seed, Wolfberry and Spareribs Soup

Materials:

500 grams of spareribs, 200 grams of yam, 50 grams of coix seed, 20 grams of wolfberry, 3 - 4 slices of ginger, 1 scallion, 5 - 6 red dates (optional), 1 large spoon of cooking wine, an appropriate amount of salt, an appropriate amount of clear water.

Steps:

1. Prepare materials: Cut the spareribs into small sections, and peel and cut the yam into pieces. Soak the coix seed in advance for 1 - 2 hours, and wash the wolfberry and red dates with clear water for later use.

2. Blanch the spareribs: Add enough clear water to the pot, put in the cut spareribs, add cooking wine, bring to a boil over high heat and skim off the foam. Then take out the spareribs, rinse them with cold water, and drain for later use.

3. Boil the soup base: Take a pot, add enough clear water, put the blanched spareribs, ginger slices and scallions into the pot, bring to a boil over high heat and skim off the foam.

4. Add coix seed and yam: Add the soaked coix seed and the cut yam pieces to the soup pot, turn to low heat and simmer slowly. In this way, the flavors of coix seed and yam can slowly penetrate into the soup.

5. Simmer for 1 hour: Simmer over medium - low heat for 1 hour, keep the soup surface slightly boiling, and check the water volume regularly. If too much water has evaporated, add an appropriate amount of hot water.

6. Add wolfberry and red dates: After the soup has been simmered for 1 hour, add wolfberry and red dates, and continue to simmer for 20 - 30 minutes to make the soup more delicious.

7. Season and finish: After the soup is cooked, take out the ginger slices and scallions, add an appropriate amount of salt for seasoning, stir evenly, and then turn off the heat and serve in a bowl.

Warm Tips:

1) Soaking coix seed: The soaking time of coix seed should be sufficient, preferably soaked for 1 - 2 hours in advance to soften it, so as to better release its nutrition and aroma.

2) Selection of spareribs: Choose spareribs with a little fat, and the soup will be more浓郁. Appropriate blanching can remove the fishy smell and also remove part of the fat.

3) Fire control: During the simmering process, the fire should not be too large, otherwise the soup will become too concentrated. It is recommended to simmer slowly over low heat for a more delicious taste.

2. Mugwort Leaf and Poached Egg Soup

Materials:

30 grams of fresh mugwort leaves (can be adjusted according to personal taste), 2 eggs, 3 - 4 slices of ginger, 1 small spoon of cooking wine, 10 grams of wolfberry (optional), an appropriate amount of salt, an appropriate amount of clear water, 1 scallion (optional), an appropriate amount of white pepper powder (optional).

Steps:

1. Prepare materials: Wash the mugwort leaves and cut them into small sections; Beat the eggs and set aside; Cut the ginger into slices and the scallion into sections; Wash the wolfberry with water and soak until soft for later use.

2. Blanch the mugwort leaves: Add enough water to the pot, bring to a boil, add the mugwort leaves and blanch for about 1 - 2 minutes. Blanching can remove some of the bitterness. Then take out the mugwort leaves, rinse them with cold water, and drain for later use.

3. Prepare the soup base: Take a soup pot, add an appropriate amount of clear water, put in the ginger slices and scallions, and heat over medium heat until the water boils.

4. Add mugwort leaves: After the water boils, add the blanched mugwort leaves and continue to cook over medium heat for 5 - 10 minutes, and the aroma of the mugwort leaves will gradually penetrate into the soup.

5. Add cooking wine: Add a little cooking wine to remove the fishy smell and enhance the aroma, and continue to cook for 2 minutes.

6. Boil poached eggs: Gently break the eggs into the middle of the pot and cook slowly over low heat. Do not stir the yolk to keep the shape of the poached eggs. You can cover the pot to speed up the egg - cooking process until the egg white is set.

7. Add wolfberry and season: Finally, add wolfberry and cook for another 2 minutes. Add salt and a little white pepper powder according to taste, stir evenly, and then turn off the heat.

Warm Tips:

1) Selection of mugwort leaves: Fresh mugwort leaves have the best taste. Choose the young leaf parts and avoid using overly old mugwort leaves to avoid too strong a taste. If using dried mugwort leaves, the amount can be reduced.

2) Boiling poached eggs: When making poached eggs, keep the fire not too large to avoid over - cooking the egg white or boiling over. You can add a little warm water when boiling the eggs so that the egg white is less likely to spread.

3) Use of wolfberry: Although wolfberry is good for health, if too much is added, it will affect the taste of the soup. It can be added in an appropriate amount to increase the color and nutrition of the soup.

3. Green Radish and Egg Soup

Materials:

1 green radish, 2 eggs, 3 - 4 slices of ginger, an appropriate amount of salt, an appropriate amount of white pepper powder, 1 small spoon of cooking wine, an appropriate amount of clear water, 1 scallion (optional), an appropriate amount of wolfberry (optional).

Steps:

1. Prepare materials: Wash the green radish, peel it, and cut it into thin slices or small pieces; Beat the eggs and set aside; Cut the ginger into slices; Cut the scallion into sections (if used); Wash the wolfberry with water and soak until soft for later use.

2. Blanch the radish: Put the cut green radish slices into boiling water and blanch for 1 - 2 minutes to remove part of the pungency of the radish. After blanching, take out and drain the water for later use.

3. Boil the soup base: Take a soup pot, add an appropriate amount of clear water, put in the ginger slices and a little cooking wine, and bring the water to a boil over high heat. Ginger slices and cooking wine can help remove the fishy smell and enhance the freshness.

4. Add green radish: After the water boils, add the blanched green radish to the soup pot and continue to cook over medium heat for 5 - 10 minutes until the radish becomes soft.

5. Add eggs: Beat the eggs and gently pour them into the pot. You can stir a few times with chopsticks to help the eggs form a shredded or block - like effect and increase the taste of the soup.

6. Add wolfberry (optional): If you like, you can add the soaked wolfberry and cook for another 3 - 5 minutes to increase the nutritional value and color of the soup.

7. Season and serve: Add an appropriate amount of salt and white pepper powder for seasoning, stir evenly, and then cook for another 1 - 2 minutes until the soup tastes good. According to personal taste, you can add an appropriate amount of scallions to decorate the soup surface and increase the aroma.

Warm Tips:

1) Cutting method of radish: The slices of green radish should be thinner so that it is easier to be flavored and the cooking time will be shorter. Cutting the green radish into small pieces can retain more texture and is suitable for those who like a crispy feeling.

2) Adding eggs: When beating eggs, you can add a little clear water to the egg liquid, so that the soup made from the eggs will be more tender. If you like the eggs to be more delicate, you can use an egg beater to stir the egg liquid evenly before adding.

3) Cooking time of radish: The cooking time of green radish should not be too long, so as not to make the taste too soft and lose the refreshing taste. Keep the simmering time of 5 - 10 minutes.

4. Red Date and Ginger Slice Tea

Materials:

10 - 15 red dates, 3 - 4 slices of ginger, an appropriate amount of wolfberry (optional), an appropriate amount of rock sugar (can be adjusted according to taste), an appropriate amount of clear water.

Steps:

1. Prepare materials: Wash the red dates and remove the pits; Wash the ginger and cut it into thin slices; Soak the wolfberry in clear water until soft for later use.

2. Soak red dates: Put the washed red dates into a small bowl, add an appropriate amount of clear water, and soak for 10 - 15 minutes. The purpose is to soften the red dates and make it easier to produce flavor when cooking.

3. Cut ginger slices: Peel the ginger and cut it into thin slices. If you like a stronger ginger flavor, you can increase the number of ginger slices appropriately.

4. Boil with water: Take a pot, add an appropriate amount of clear water, first put in the cut ginger slices, and bring the water to a boil over high heat. Ginger slices can help remove the fishy smell and enhance the flavor.

5. Add red dates: After the water boils, add the soaked red dates and continue to cook over medium heat for 10 - 15 minutes until the red date skins are soft and the soup color turns red.

6. Add wolfberry and rock sugar: When the soup becomes thick, add the soaked wolfberry (optional) and an appropriate amount of rock sugar, and continue to cook for 5 minutes. After the rock sugar is completely dissolved, the sweetness of the tea soup will be better.

7. Season and serve: Taste the tea soup. If necessary, adjust the amount of rock sugar appropriately, keep it warm, filter out the ginger slices and red dates, and pour out the clear soup to enjoy.

Warm Tips:

1) Selection of red dates: Choose high - quality red dates. You can choose pitted dates for more convenient consumption. If using dates with pits, you can gently crack the dates before cooking to make it easier to produce flavor.

2) Thickness of ginger slices: Ginger slices should not be cut too thick to avoid too strong a ginger flavor. If you like a stronger ginger flavor, you can increase the amount of ginger or cut it into thin shreds, so that the tea brewed will be more spicy.

3) Soaking time of wolfberry: Adding wolfberry after soaking can increase the nutrition of the tea soup. If you don't like the taste of wolfberry, you can not add it.

In spring, often drinking soup can not only supplement the nutrients needed by the body, but also bring a touch of warmth and tranquility to the busy life. Through some simple soup products, we can help the body better adapt to the seasonal changes and avoid discomfort caused by temperature fluctuations. Soup, as a must - have delicacy in spring, is easy and delicious. They not only nourish the body, but also are a warm scenery on the family dining table. Each bowl of soup has its own unique taste and efficacy, which is the simplest but most effective way of health preservation in spring.

春季养生中汤品和茶的作用不容小觑。文章详细介绍了山药薏米枸杞排骨汤、艾叶荷包蛋汤、青萝卜鸡蛋汤、红枣姜丝茶的制作材料、步骤以及注意事项，这些汤品和茶不仅营养丰富，而且有助于身体适应季节变化，是春季养生的好选择。