Many housewives in China tend to age easily. This is related to the traditional cooking methods in China. Traditional Chinese cooking methods often involve heating the cooking oil until it smokes. The oil produces some flavors at high temperatures, and harmful fat oxidation products are also produced in large quantities as the temperature and heating time increase. This poses a health risk to housewives.
Research has shown that both animal and vegetable fats are prone to oxidative reactions under high temperature conditions, resulting in the formation of a series of complex chemical substances known as lipid oxidation products. These substances enter the digestive tract through the mouth and can lead to the occurrence of cardiovascular diseases, cerebrovascular diseases, colon pain, and digestive tract diseases. Therefore, housewives should avoid overheating cooking oil as much as possible when cooking.
Below are several recipes for nourishing soups for women:
1. Astragalus and Reishi Mushroom Chicken Soup
Ingredients: Chicken 200g, Astragalus 40g, Reishi mushroom 30g, Ginger 2 slices.
Directions:
(1) Wash the chicken, remove the fat and skin, and cut into pieces; wash the astragalus; wash the reishi mushroom and cut into small pieces; wash the ginger.
(2) Put all the ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 3 hours. Season and serve.
2. Carrot, Soybean, and Pork Soup
Ingredients: Pork 60g, Carrot 200g, Soybean 20g.
Directions:
(1) Wash the pork, cut into pieces; wash the carrot, cut into large pieces; wash the soybeans, soak in water for 2 hours.
(2) Put all the ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 2 hours. Season and serve.
3. Mustard Greens and Luffa Pork Soup
Ingredients: Pork belly 60g, Mustard greens 60g, Luffa 200g.
Directions:
(1) Wash the pork belly, slice, and mix with oil and cornstarch; pick the mustard greens, remove the root, and wash; peel and wash the luffa, cut into triangular pieces.
(2) Put the mustard greens into a pot, add an appropriate amount of water, bring to a boil over high heat, simmer for half an hour, remove the mustard greens, add the luffa and cook until tender, then add the pork slices and cook until done. Season and serve.
4. Eucommia and Achyranthes Pork Trotter Soup
Ingredients: Pork trotters 1, Eucommia 30g, Achyranthes 15g.
Directions:
(1) Remove the hair from the pork trotters, cut into pieces; wash the eucommia and achyranthes.
(2) Put all the ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for 2-3 hours. Season and serve.
5. Goji Berry and Gastrodia Stewed Fish Head
Ingredients: Half a large fish head, Goji berries 15g, Gastrodia 15g, Ginger 2 slices.
Directions:
(1) Wash the fish head and fry lightly; wash the goji berries, gastrodia, and ginger.
(2) Put all the ingredients into a stewing pot, add enough boiling water, cover the pot, and stew over low heat for 2 hours. Season and serve.
