July 9, 2020
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【養生靚湯】腐竹白果除了煲糖水也可以煲湯
⭐️腐竹令湯水質感滑味鮮甜
⭐️胡椒先用白鑊炒過味道更香
#星期五湯水
胡椒湯暖胃驅寒
大熱天時仍然覺得凍？辦公室、商場甚至公共交通工具都冷氣大開，夏天有手腳冰冷症狀也不出奇，尤其氣血不足、陽虛體質人士，因為陽氣不足溫暖身體而生寒，怕冷人士平日要多曬太陽，以及多吃能溫陽散寒的食物，例如胡椒，它有除胃寒、消寒痰、化食積的作用，除了煮食調味也可用來煲湯，大家都想起胡椒豬肚湯了吧？！今日來個胡椒素湯，連素食者都可以飲用，平日多吃生冷食物、凍飲而引致胃寒的人也適合飲用，症狀為胃脘疼痛、疼痛時怕冷、噁心嘔吐等。注意此湯屬性偏溫熱，陰虛有火者忌服。
溫陽散寒湯水小貼士：
適當地添加溫陽散寒功效的食材如南瓜、栗子、龍眼乾、合桃、黨參等。
南瓜腐竹銀杏胡椒湯
功效：暖胃驅寒，紓緩怕冷、手腳冰冷、胃寒等症狀。
材料：南瓜600克、紅蘿蔔2根、原粒黑胡椒2湯匙、原粒白胡椒1湯匙、腐竹50克、白果10粒、腰果40克
做法：
1. 所有材料洗淨，黑白胡椒放入茶包袋；南瓜去皮去籽切塊、紅蘿蔔去皮切塊備用；銀杏去殼去芯備用。
2. 鍋中加入2500毫升水，放入全部材料，武火煮至水滾，調文火煮2小時，最後下鹽調味即可。
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Pepper soup can warm the stomach and dispel cold
Feeling chilly on a hot sunny day? Since offices, shopping malls and even vehicles used in public transport are usually air-conditioned, having cold hands and feet during summer should come as no surprise. This is especially true for individuals with qi and blood deficiency, as well as yang deficiency, as the lack of the yang vital energy can cause the body to feel chilly.
Those with such conditions should frequently bask in the sun, and consume ingredients such as pepper to warm the yang energy and dispel cold. Pepper can help get rid of stomach cold, reduce phlegm that is caused by cold, as well as promote digestion.
Besides being a condiment, pepper can be used to make soup, particularly the popular pig stomach and pepper soup! We may also prepare a simple pepper soup, which is suitable for individuals on a vegan diet, as well as those who experience stomach upset, lower body temperature and nausea easily after consuming raw and cold food and beverages.
Please note that these soups are warm in nature, hence individuals with yin deficiency and bodily heat should consume with caution.
Tips for soup to dispel cold:
Appropriately add in ingredients such as pumpkin, chestnut, dried longan, walnut, codonopsis root.
Pumpkin dried beancurd pepper soup
Effects: warms the stomach and dispels cold, suitable for those with aversion to cold, cold limbs and cold stomach.
Ingredient: 600g Pumpkin, 2 carrots, 2 tablespoons of black pepper, 1 tablespoon of white pepper, 50g dried beancurd, 10g gingko nuts, 40g cashews
Preparation:
1. Rinse all ingredients thoroughly. Place black and white pepper into a tea bag. Peel and core pumpkin and cut into pieces. Remove the shell and core of Gingko nuts.
2. Combine all ingredients with 2500ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 1 hour. Add salt to taste.
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