很多朋友一提到補(bǔ)氣血，第一反應(yīng)就是喝紅糖水。紅糖水固然好，但它更像是一個(gè)“急救包”，想要真正從內(nèi)而外地調(diào)理，我們需要的是更溫和、更持久的滋養(yǎng)。作為一名熱愛(ài)研究“吃”的美食博主，我一直相信，藥補(bǔ)不如食補(bǔ)。用天然的食材，通過(guò)精心的烹飪，將它們的滋養(yǎng)力量融入一餐一飯中，才是最舒服、最長(zhǎng)久的養(yǎng)生之道。

今天，我就要給大家分享兩道“氣血雙補(bǔ)”食譜：一款是暖心暖胃的當(dāng)歸紅棗燉雞湯，另一款是清甜滋潤(rùn)的紅棗桂圓銀耳羹。它們做法都非常簡(jiǎn)單，廚房新手也能輕松駕馭，味道更是好得沒(méi)話說(shuō)，讓你在享受美味的同時(shí)，不知不覺(jué)就養(yǎng)出了紅潤(rùn)好氣色！

推薦一：暖心暖胃——當(dāng)歸紅棗燉雞湯

材料：

三黃雞或土雞半只，當(dāng)歸2-3片，紅棗8-10顆，枸杞1小撮，黃芪3-4片，姜3片，鹽適量。

https://txc.qq.com/products/752819/blog/1647963
https://txc.qq.com/products/752711/blog/1647962
https://txc.qq.com/products/752650/blog/1647961
https://txc.qq.com/products/752750/blog/1647960
https://txc.qq.com/products/752836/blog/1647959
https://txc.qq.com/products/752730/blog/1647958
https://txc.qq.com/products/752844/blog/1647957
https://txc.qq.com/products/752784/blog/1647956
https://txc.qq.com/products/752808/blog/1647955
https://txc.qq.com/products/752702/blog/1647954
https://txc.qq.com/products/752760/blog/1647953
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https://txc.qq.com/products/752760/blog/1647944
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https://txc.qq.com/products/752656/blog/1647933
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https://txc.qq.com/products/752711/blog/1647931
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https://txc.qq.com/products/752819/blog/1647929
https://txc.qq.com/products/752788/blog/1647928
https://txc.qq.com/products/752641/blog/1647927
https://txc.qq.com/products/752650/blog/1647926
https://txc.qq.com/products/752784/blog/1647925
https://txc.qq.com/products/752730/blog/1647924
https://txc.qq.com/products/752750/blog/1647923
https://txc.qq.com/products/752684/blog/1647922
https://txc.qq.com/products/752656/blog/1647921
https://txc.qq.com/products/752796/blog/1647920
https://txc.qq.com/products/752793/blog/1647919
https://txc.qq.com/products/752702/blog/1647918
https://txc.qq.com/products/752819/blog/1647917
https://txc.qq.com/products/752808/blog/1647916
https://txc.qq.com/products/752760/blog/1647915
https://txc.qq.com/products/752736/blog/1647914

做法：

1.雞肉斬塊，冷水下鍋，加入1片姜，開(kāi)火焯水。水開(kāi)后撇去浮沫，撈出雞塊，用溫水沖洗干凈。

2.當(dāng)歸、黃芪、紅棗用清水稍微沖洗一下。紅棗去核，不易上火。

3.焯好水的雞塊、所有藥材，枸杞除外，和剩下的姜片一同放入燉鍋中，加入足量的純凈水，沒(méi)過(guò)所有食材。

4.大火燒開(kāi)后，轉(zhuǎn)為最小火，蓋上蓋子慢燉1.5-2小時(shí)。出鍋前10分鐘，加入枸杞和適量的鹽，調(diào)味。

推薦二：清甜滋養(yǎng)——紅棗桂圓銀耳羹

食材：

干銀耳半朵，紅棗10顆，桂圓干15克，枸杞1小撮，冰糖。

制作步驟：

1.干銀耳用冷水泡發(fā)1-2小時(shí)，直到完全舒展開(kāi)。泡發(fā)后，剪去根部黃色的硬蒂，然后撕成小朵。紅棗、桂圓干和枸杞用清水洗凈，備用。

2.撕好的銀耳放入鍋中，加入足量的水。大火燒開(kāi)后，轉(zhuǎn)小火慢煮30分鐘。

3.鍋中放入紅棗和桂圓干，繼續(xù)用小火煮20-30分鐘，讓紅棗和桂圓的味道充分融入湯中。

4.加入冰糖和枸杞，攪拌至冰糖完全融化，再煮5分鐘，即可關(guān)火。不要馬上喝，蓋著蓋子燜10分鐘。

一碗熱氣騰騰的雞湯，驅(qū)散了身體的疲憊與寒意；一碗溫潤(rùn)清甜的銀耳羹，滋養(yǎng)了我們的容顏與心情。這兩道食譜，不僅僅是簡(jiǎn)單的食物，更是我們對(duì)自己身體的關(guān)愛(ài)與呵護(hù)。