CHINESE SOUPS FOR COLDS RECIPES

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RECIPE FOR COLD HANDS AND FEET---THREE RED SOUP RECIPE ...



Recipe for cold hands and feet---three red soup recipe ... image

The weather is getting colder and colder. At this time, many people, especially women, the elderly, and people who are usually weak, are prone to have a situation where their hands and feet are cold, and they are cold from the inside out. It doesn’t matter how much you wear. Ejiao doesn’t work. Angelica is also ineffective. Cold hands and feet are mostly caused by two reasons: congenital weakness and improper lifestyle. A bowl of soup warms hands and feet, red dates, nourishes qi and nourishes blood. Invigorate the spleen and stomach. Nourish blood and soothe the nerves. red beans. Strengthen the spleen. Contains a variety of vitamins, functions to replenish blood and promote blood circulation, and brown sugar. To replenish qi and blood. Invigorate the spleen and warm the stomach, promote blood circulation and remove blood stasis

Provided by Ronger 203

Total Time 2 hours

Yield 4

Number Of Ingredients 3

250 grams red beans
18 Red dates
Right amount brown sugar

Steps:

  • Wash the red dates and remove the pit
  • Soak the red beans for 2 hours, prepare additional ingredients
  • Put red dates and red beans in the pot. Add 600 ml of water,
  • Pour the brown sugar
  • Cover, choose 2 hours to cook until red beans, red dates, cooked to rotten (according to your own pot to determine the time)
  • Serve out and enjoy

CHICKEN SOUP FOR A COLD RECIPE - FOOD.COM



Chicken Soup for a Cold Recipe - Food.com image

My mom always made this soup for me when I was sick. Now I make it for my family. The garlic and the lime are both really good for colds. As little salt as possible should be used.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 12

1 (4 lb) skinless chicken, rinsed
1 teaspoon dried thyme
1 dried bay leaf
2 garlic cloves, minced
1 chicken bouillon cube
salt and pepper
1 cup sliced celery
1 cup chopped carrot
1 cup potato, diced
4 ounces egg noodles
1/4 cup freshly chopped fresh parsley leaves, stems removed
2 limes, juice of

Steps:

  • In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard.
  • Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot.
  • Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.

Nutrition Facts : Calories 496.2, FatContent 10, SaturatedFatContent 2.8, CholesterolContent 205, SodiumContent 288.9, CarbohydrateContent 25.9, FiberContent 4.9, SugarContent 1.5, ProteinContent 74.2

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