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,味道更是好得沒話說(shuō),讓你在享受美味的同時(shí),不知不覺就養(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。
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https://txc.qq.com/products/759099/blog/1942449
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https://txc.qq.com/products/759070/blog/1942221
https://txc.qq.com/products/759079/blog/1942194
做法:
1.雞肉斬塊,冷水下鍋,加入1片姜,開火焯水。水開后撇去浮沫,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,沒過(guò)所有食材。
4.大火燒開后,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。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)愛與呵護(hù)。
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