My body belongs to deficiency of both qi and blood. What should I eat in summer?

Ingredients: 450g of white radish, 0/00g of beef/kloc-0, 5g of onion/kloc-0, 5g of ginger/kloc-0, 0g of cooking wine/kloc-0, 0g of soy sauce/kloc-0, 4g of salt, 2g of monosodium glutamate, 3g of star anise and 40g of peanut oil.

Exercise:

1. Wash radish and beef respectively, cut into 2cm square pieces, blanch them in boiling water, and take them out;

2. Heat the oil in the pot, add onion, ginger and star anise, stir-fry until fragrant, add fresh soup, cooking wine and beef, and stew until cooked;

3. Add radish pieces, boil, and skim off the floating foam;

4. When the radish is cooked, add salt, soy sauce and monosodium glutamate, and pick out the onion, ginger and star anise.

5. Then skim the float and put it into the soup bowl.

Tips for making stewed beef with radish: this product needs about 750 grams of fresh soup, and the stew tastes better.

Second, stewed ribs

Ingredients: ribs (pork chops) 300g, Chinese cabbage 50g, peanut oil 20g, salt 3g, monosodium glutamate 2g, yellow rice wine 3g, onion 4g and ginger 3g.

Exercise:

1. Wash the ribs, chop them into pieces four centimeters long and three centimeters wide, blanch them in boiling water, then take them out and rinse them;

2. Wash the Chinese cabbage, remove the roots, and divide everything into two sections;

3. Cut the onion into sections; Cut ginger into pieces and gently pat it loose with a knife for later use;

4. Heat the pot, add a little base oil, cook Shao wine with onion and ginger, add ribs and add soup;

5. Boil the fire, skim off the floating foam, pour in the pottery, and simmer until it is close to maturity;

6. Add salt and monosodium glutamate to the cabbage, then stew until the ribs are crisp and boneless, and put them in a bowl to eat.

Tips for making stewed ribs: It is best to use a stick for this product.

Third, carp jelly porridge.

Ingredients: japonica rice 1 00g, carp 200g, donkey-hide gelatin 20g, onion 3g, ginger 3g, cinnamon 2g, salt1g.

Exercise:

1. Wash glutinous rice, soak it in cold water for 3 hours, take it out and drain it.

2. Carp scales, gills, viscera, washed and cut into pieces, put into a pot, and add appropriate amount of cold water to decoct soup.

3. Put the glutinous rice into a pot, add about 65,438+0,000 ml of cold water, bring it to a boil over high fire, add Ejiao, fish soup and cinnamon, and simmer. Cook glutinous rice until the soup is thick, add chopped green onion, shredded ginger and salt to taste, and serve.

Tips for making carp gelatin porridge: Cleverly remove the white tendons of carp: there are white tendons on both sides of carp's back, which contain substances that cause special fishy smell. Cut a small mouth near the gill of carp, and the white tendon will be exposed. Clamp it with tweezers and take it out gently and forcefully, so that there is no smell when cooking.