If we don't take a bath for a few days, we will feel itchy all over our body. We all know that this is because our body has become dirty. The same goes for our intestines, which work every day. If they are not cleaned regularly, they will also become dirty. The difference is that the toxins accumulate in our intestines. So how can we detoxify? You can try these 5 detox soups.
One: Stir-Fried Black Fungus Stuffed Shrimp
Ingredients: 200g soaked black fungus, 100g fresh shrimp, 50g minced chicken, 50g fresh tomatoes, 50g spinach leaves, 30g sesame seeds, 25g yellow wine, 15g ginger juice, 200g vegetable broth, 1000g vegetable oil, spring onions, salt, monosodium glutamate (MSG), and cornstarch as needed.
Instructions:
1. Rinse the fresh shrimp and mix with a little salt and cornstarch to coat. Stir-fry in hot oil until golden brown, then remove and drain. Rinse the soaked black fungus and remove excess water. Chop into minced pieces and put them in a bowl. Mix with salt, sesame seeds, minced chicken, MSG, cornstarch, and vegetable broth. Shape the mixture into small balls, with each ball weighing about 10g and containing one shrimp.
2. Rinse the fresh tomatoes and cut into pieces. Rinse the spinach leaves and drain. Heat vegetable oil in a frying pan until it reaches 70% heat. Add the prepared meatballs and fry until they are firm. Remove and drain the excess oil.
3. Leave a small amount of oil in the frying pan and heat it until it reaches 50% heat. Add spring onions and tomato pieces, stir-fry for a moment, then add yellow wine and ginger juice. Pour in the vegetable broth, meatballs, and an appropriate amount of salt and MSG. Bring to a boil over high heat, then add the spinach leaves. Finally, thicken the soup with wet cornstarch and serve.
Two: Lemon Honey Water
Ingredients: 1 lemon, 500ml honey.
Instructions:
1. Wet the lemon with water, sprinkle some salt on the surface, rub gently for a while, then rinse with water. Cut off both ends of the lemon. Cut the lemon into halves and then into thin slices. Layer the lemon slices and honey in a clean glass or sealed bottle.
2. Tighten the lid and refrigerate for 5-7 days before serving. (It is best to drink it in the morning or at 3-4 pm when the skin is dehydrated).
Three: Candied Chinese Yam
Ingredients: 500g Chinese yam, 75g rock sugar, 5g sesame seeds, 2g osmanthus flowers.
Instructions:
1. Peel the Chinese yam and cut into thick slices. Crush the rock sugar into a powdery texture and spread a little sesame oil on a plate. Heat oil in a wok until it is 50% hot, then add the Chinese yam slices and fry until golden brown and crispy. Remove and drain in a colander.
2. Leave a small amount of oil in the wok and add the powdered rock sugar and a spoonful of water. Add osmanthus flowers to make a syrup. When the bubbles on the surface of the syrup become smaller and the syrup turns slightly light red, immediately add the fried Chinese yam and sesame seeds to the wok and stir to coat the yam with syrup. Then transfer the yam to the oiled plate and serve immediately.
Four: Braised Carrots
Ingredients: 3 carrots, 2 tsp soy sauce, 2 tsp sugar, 1 tsp dark soy sauce (using a regular white porcelain spoon), a pinch of salt.
Instructions:
1. Peel the carrots and cut them into thick slices. It is better to cut them thinner and smaller for easier cooking. Mix 2 tsp soy sauce, 1 tsp dark soy sauce, 2 tsp sugar, and a pinch of salt to make the sauce. Use a regular white porcelain spoon for accurate measurements.
2. Heat oil in a flat-bottomed pan. Add the carrot slices and cook over medium-low heat. Do not add water or cover the pan. Just be patient and cook the carrots until they are soft.
3. When the corners of the carrots become round, you can take a piece and taste it. The carrots should be soft and have no raw taste. This takes some time, as the carrots need to be fully cooked to taste good. Once the carrots are cooked, pour in the sauce. Cook until the sauce becomes slightly dry and the flavor is absorbed by the carrots, then turn off the heat.
Five: Braised Cabbage with Chestnuts
Ingredients: 300g cabbage heart, 100g chestnuts, 10g ham, 10g bamboo shoots, 15g cornstarch, 25g lard, 125g peanut oil, salt, monosodium glutamate (MSG), sugar, and sesame oil as needed.
Instructions:
1. Cut the cabbage heart into pointed ends, split it in half, and cut it into 7cm long and 0.6cm wide strips (make a few vertical cuts at the root of the cabbage so that the entire heart stays connected). Cut the ham and bamboo shoots into diced pieces. Make a small cross-shaped incision on each chestnut (just enough to break the skin).
2. Boil water in a pot and cook the chestnuts until the skin is soft. Peel the chestnuts while they are still hot. Heat the peanut oil in a wok until it reaches 60% heat, then add the chestnuts and cabbage. Stir-fry for a moment, then remove and drain the excess oil.
3. Place the wok on heat, add 30g lard, then add the cabbage, chestnuts, ham, bamboo shoots, salt, MSG, sugar. Cook over high heat, then simmer over low heat for 5 minutes. Mix cornstarch with water and thicken the sauce. Add sesame oil and serve.
Eating these detox soups regularly will ensure that toxins are eliminated from your body and also provide beauty benefits!
