Dampness not only affects indoors and outdoors, but also affects the human body. When the body is invaded by dampness, symptoms such as eye bags, dull complexion, oily skin, and decreased appetite may occur. So how can we get rid of dampness? Let's take a look at these dampness-relieving soups with the editor below.
1. Chenpi Lotus Seed Coix Seed Duck Soup
Ingredients: 6 grams of chenpi (dried tangerine peel), 30 grams of lotus seed, 30 grams of roasted coix seed, 12 grams of huai shan (Chinese yam), 10 grams of ginger, 250 grams of duck meat.
Directions: Clean the duck meat and cut it into pieces. Stir-fry the coix seed until slightly yellow. Wash the lotus seed and remove the core. Peel and slice the huai shan, and add them to the pot along with the chenpi and ginger. Add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2 hours. Add salt to taste and drink.
Effects: Coix seed is a good dampness-relieving ingredient. Consuming it with duck meat stew can help strengthen the spleen and stomach, and promote diuresis and reduce swelling. This soup is particularly suitable for people with spleen deficiency and dampness stagnation, but it should not be consumed during a cold.
2. Old Cucumber Stewed Pork Knuckles and Sausage Soup
Ingredients: 1 pound of old cucumber, 1 piece of chenpi, 1 tablespoon of dried scallops, 1 pound of pork knuckles, 8 ounces of sausage, 2 ounces of adzuki beans, 1 ounce of mung beans.
Directions:
1. Cut the old cucumber into halves lengthwise with the skin on. Rinse the pork knuckles and sausage. Wash the adzuki beans, mung beans, and chenpi. Bring a pot of water to a boil, add the pork knuckles and cook for 15 minutes.
2. Add the old cucumber, sausage, chenpi, adzuki beans, and mung beans to the pot and cook for 1 hour. Add the dried scallops after 1 hour.
3. Cook for another 15 minutes. Remove the sausage and pork knuckles, cut them into pieces, and set them aside for half an hour. Then remove the soup ingredients and place them on a plate. Arrange the sausage and pork knuckles on top, and season the soup with a little salt before serving.
Effects: Old cucumber can relieve heat, dampness, and eliminate toxic substances. Both adzuki beans and mung beans have the effect of invigorating the spleen and eliminating dampness. Stewing the sausage with cucumber in this soup not only helps clear heat, but also has a therapeutic effect on the intestines and stomach.
3. Enoki Mushroom Bean Sprout Meat Slice Soup
Ingredients: 150 grams of enoki mushrooms, 150 grams of bean sprouts, 240 grams of lean pork.
Directions:
1. Wash the lean pork and drain the water. Slice it thinly and marinate with 2 tablespoons of soy sauce, half a tablespoon of sugar, and half a tablespoon of cornstarch.
2. Wash the enoki mushrooms and bean sprouts separately, and remove the ends of the bean sprouts. Heat a pan with 1 tablespoon of oil, stir-fry the ginger and bean sprouts, then remove from the pan.
3. Bring 5 bowls of water to a boil in a pot, add the stir-fried ginger and bean sprouts, bring to a boil again, then add the enoki mushrooms and pork slices. Cook until cooked, season with salt, and serve.
Effects: This soup has the effects of clearing heat, relieving dampness, diuresis, reducing swelling, improving intelligence, and losing weight.
4. Winter Melon Red Bean Stewed Fish Soup
Ingredients: 60 grams of red beans, 750 grams of winter melon, 2 fish, 150 grams of lean pork, 3 slices of ginger.
Directions:
1. Wash the red beans. Wash and cut the winter melon with the skin on. Fry the fish over low heat until slightly yellow.
2. Wash the lean pork, then put it whole into a soup pot, add 2500 ml of water, and add the ginger slices.
3. Bring to a boil over high heat, then simmer over low heat for 2.5 hours. Add seasoning and serve.
5. Five-Finger Peach Pork Bone Soup
Ingredients: 8 grams of five-finger peach, 300 grams of pork bones, 1 jujube, a suitable amount of ginger.
Directions:
1. Wash the five-finger peach and jujube, then soak them in cold water for about 10 minutes and drain. Wash the ginger and slice it.
2. Blanch the pork bones in boiling water, then rinse to remove blood foam.
3. Finally, put all the ingredients into a stew pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 1.5 hours. Add seasoning and serve.
