Recommendation: Department of Clinical Nutrition, Guangdong Provincial Hospital of Traditional Chinese Medicine
main effect: enriching blood and promoting blood circulation, warming the stomach and dispelling cold
Recommended crowd: Those who are prone to dry mouth
Ingredients: 20g angelica, 5 slices of ginger, 500g tripe, appropriate amount of pepper (for 2~3 servings).
(1) Rinse the tripe first with water, then wash it with salt twice, wash it with cooking wine for the third time, wash it with cornstarch for the fourth time, rinse it with water, blanch it, and remove the slices.
(2) Add angelica, sliced ginger and tripe to the pot, add 1000ml of water, boil on high heat and boil on low heat for about 20 minutes, add salt and pepper to taste.
Winter is originally the season to eat cattle and sheep. Lamb is relatively fishy, and many people are not comfortable with that taste. So this time I specially chose tripe to give everyone a new choice. Moreover, the tripe does not need to be cooked for too long, and the tripe after the soup can be taken out and eaten with soy sauce, which can be used as a quick soup for the family. With pepper, the effect of warming the stomach and dispelling cold is very good. The combination of angelica ginger is based on Zhang Zhongjing’s famous recipe, angelica ginger and lamb soup. The amount of angelica and ginger in the original recipe will be slightly larger. Considering that not everyone likes the taste of angelica, the amount of angelica is slightly reduced. Angelica sinensis can not only invigorate blood but also invigorate blood. Except for women, it can be used by men with deficiency of qi and blood, and elderly people with dysfunction of large intestine and yin fluid.