5 simple and easy-to-make dampness soups to get rid of spring sleepiness!

Five-fingered peach to dispel dampness and soup

【Material】

Five-fingered peach, barley, lentils, dates, seeds, tangerine peel, poria cocos, red adzuki beans, chicken or pork bones,

【Directions】

1. After washing the five-finger peach, cut it into sections or cut into sections, soak barley, lentils, red beans and poria in warm water for 15-20 minutes in advance, and wash all the ingredients for later use;

2. Blanch chicken or pork bones in a pot under cold water, boil out the foam, pick up and wash for later use;

3. Put all the ingredients into the soup pot, add an appropriate amount of water, boil on high heat, turn to low heat and cook for 1.5-2 hours;

4. Finally, add an appropriate amount of salt to taste, and it is ready to drink.

Five-finger peach has a faint coconut fragrance, the taste is very good, Cantonese people love to cook this soup very much, it has the effect of strengthening the spleen and dissolving dampness, relieving cough and reducing phlegm.

Crucian carp powder and arrowroot dampness soup

【Material】

Crucian carp, arrowroot, red adzuki bean, barley, poria cocos, cishi, tangerine peel, ginger

【Directions】

1. Wash the crucian carp, use oil-absorbing paper to absorb the water on the fish, fry it in a hot pan, fry it until golden brown, and set aside;

2. Wash and peel the arrowroot, cut it into pieces and put it for later use, and wash and put it on the back burner for later use;

3. Wash the barley, drain, fry until slightly yellow, set aside, wash and peel and slice the ginger, and set aside;

4. Put all the ingredients into a cold water soup pot, bring to a boil over high heat, then turn to low heat and cook for 1.5 hours;

5. Add an appropriate amount of salt to taste before drinking.

In March and April, spring is most afraid of heavy humidity and spring sleepiness. Crucian carp has the effect of strengthening the spleen and dampness, and appetizing, and the powdered kudzu with crucian carp soup, the taste is delicious and can dispel dampness, killing two birds with one stone.

Poria cocos yam damp soup

【Ingredients】Poria cocos, white flesh and poria cocos slices, seeds, barley, red adzuki beans, yams, pork bones, ginger

【Directions】

1. Wash all the ingredients, blanch the pork bones in a pot under cold water, wash and set aside;

2. Peel the yam and cut it into hob pieces, set aside;

3. Fry the barley until slightly yellow, set aside, peel and slice the ginger and set aside;

4. Put all the ingredients into a cold water soup pot, bring to a boil over high heat, then turn to low heat and cook for 1.5 hours;

5. Add an appropriate amount of salt to taste before drinking.

Poria cocos has the effect of clearing heat and dampness, detoxifying and reducing swelling, Poria cocos has the effect of strengthening the spleen, red adzuki bean has the effect of dehumidifying and yellowing, and finally with yam, a soup that clears heat and dispels dampness is completed.

Eyebrow peanuts and chicken feet old fire soup

【Ingredients】Chicken feet, peanuts, eyebrow peas, barley, shiitake mushrooms, longan, wolfberry

【Directions】

1. Wash all the ingredients, barley, and eyebrow peas can be soaked in water for two hours in advance;

2. Remove the nails of the chicken feet, blanch the pot under cold water and wash it for later use;

3. Bring the water to a boil in the soup pot, then add the eyebrow peas, barley, and peanuts in turn, and cook for 15 minutes;

4. Then add the shiitake mushrooms, longan and chicken feet and cook for 30 minutes;

5. Put the wolfberries in the last three minutes, boil them over high heat, add salt to taste, and enjoy.

Cooking soup with raw barley is conducive to removing dampness and wind, and then paired with chicken feet to make soup, which not only nourishes the skin but also dispels dampness.

Kapok keel dampness soup

【Ingredients】Dates, red adzuki beans, poria cocos, barley, tangerine peel, keel

【Directions】

1. Soak and wash the kapok after drying, and wash it several times until it is rinsed;

2. Fry the barley until slightly yellow, set aside, soak the red adzuki beans for 1~2 hours in advance, and set aside;

3. Keel pot under cold water, wash after blanching, and wash the rest of the ingredients for later use;

4. Put all the ingredients into a cold water soup pot, bring to a boil over high heat, then turn to low heat and cook for 1.5 hours;

5. Add an appropriate amount of salt to taste before drinking.

Kapok is often a good ingredient for dampness in Guangdong folk, which not only has the effect of dispelling dampness, but also is peaceful and moist, and is most suitable for eating in early spring.

After the introduction of the delicious dampness soup, Huahui gourmets will go back tonight to do it, if you are too lazy to make it yourself, come to Huahui store, there are also a variety of beautiful soups available. In spring, drink the dampness soup!