春季養生粥,排骨(gu)、紅棗(zao)、核桃粥做法
喝粥養生(sheng)(sheng)已經不是陌生(sheng)(sheng)的(de)養生(sheng)(sheng)方式了，不少老人都(dou)喜(xi)歡喝粥，不過在(zai)春季(ji)的(de)時(shi)候(hou)不是什(shen)么(me)粥都(dou)有(you)養生(sheng)(sheng)的(de)效果，大道家(jia)園天然養生(sheng)(sheng)專(zhuan)家(jia)介紹還是要在(zai)對的(de)季(ji)節喝對的(de)養生(sheng)(sheng)粥，那么(me)，在(zai)春季(ji)的(de)時(shi)候(hou)喝什(shen)么(me)粥比較好(hao)呢(ni)，專(zhuan)家(jia)下(xia)面為您介紹三(san)款粥，一起(qi)來(lai)了解下(xia)吧(ba)。
1.香芋排(pai)(pai)骨糙米粥：材料(liao)有排(pai)(pai)骨、糙米、大(da)(da)米、香芋，油、鹽、姜片、蔥花，將糙米提前浸泡一晚(wan)，然后此日加大(da)(da)米清洗干凈就可以了(le)，放入湯煲內熬粥，然后另起鍋將排(pai)(pai)骨加生姜淖去血水(shui)，在(zai)倒(dao)入湯煲中，大(da)(da)火(huo)(huo)煲開以后轉(zhuan)為(wei)小火(huo)(huo)，這時候(hou)再把香芋初一一下，連湯汁(zhi)倒(dao)入粥內，煲10分鐘就能夠吃了(le)，此粥解(jie)毒補脾、清熱鎮咳、散(san)積理氣(qi)的功(gong)效(xiao)。
2.胡(hu)(hu)(hu)蘿(luo)卜(bu)(bu)粥(zhou)：材(cai)料就是胡(hu)(hu)(hu)蘿(luo)卜(bu)(bu)、100克粳(jing)米，先將胡(hu)(hu)(hu)蘿(luo)卜(bu)(bu)1～2根洗凈切成細(xi)絲，這個量要(yao)根據個人的喜好(hao)(hao)來定(ding)，然后經切好(hao)(hao)的絲沸水稍微煮一(yi)下，在(zai)與植物油、蔥花、姜末佐料炒(chao)后用，起鍋將粳(jing)米加(jia)水煮粥(zhou)，等(deng)快要(yao)熟時加(jia)入炒(chao)好(hao)(hao)的胡(hu)(hu)(hu)蘿(luo)卜(bu)(bu)一(yi)起煮一(yi)會，最(zui)后撒(sa)些(xie)香菜、芝麻(ma)油出鍋，此粥(zhou)有緩(huan)解皮膚干(gan)燥(zao)、夜盲(mang)癥、高血(xue)壓、消化不良的功效(xiao)。
3.紅棗(zao)核桃(tao)粥：材料有糯米50克、金絲小(xiao)棗(zao)十枚65克、紫葡萄(tao)(tao)干(gan)(gan)20克、大(da)米100克、清(qing)水(shui)1500ml、生(sheng)核桃(tao)仁50克、青紅絲5克，將葡萄(tao)(tao)干(gan)(gan)用溫(wen)水(shui)泡(pao)軟(ruan)備用，核桃(tao)仁用熱水(shui)浸泡(pao)半小(xiao)時(shi)，將金絲小(xiao)棗(zao)用溫(wen)水(shui)泡(pao)軟(ruan)并且去皮切(qie)碎，然后將大(da)米和糯米混合淘洗干(gan)(gan)凈煮粥，等粥水(shui)開(kai)的時(shi)候在下糯米、碎核桃(tao)仁、大(da)米、洗凈的金絲小(xiao)棗(zao)，兩個小(xiao)時(shi)以后粘稠的時(shi)候就可(ke)以吃(chi)了。此(ci)粥亮(liang)發(fa)美容、補(bu)中益(yi)氣、益(yi)智(zhi)健腦、溫(wen)胃健脾。
春(chun)季(ji)養(yang)生粥(zhou)(zhou)介(jie)紹這么多，相信您都看到(dao)了這些粥(zhou)(zhou)的(de)(de)做法以(yi)及功效(xiao)(xiao)(xiao)，如果您想要(yao)達(da)到(dao)補(bu)中益氣(qi)的(de)(de)效(xiao)(xiao)(xiao)果，那就進行紅棗核桃(tao)粥(zhou)(zhou)的(de)(de)制作吧，相信食用以(yi)后效(xiao)(xiao)(xiao)果明顯，不過喝(he)粥(zhou)(zhou)養(yang)生要(yao)持(chi)之以(yi)恒，喝(he)一次是沒(mei)有(you)養(yang)生的(de)(de)效(xiao)(xiao)(xiao)果的(de)(de)，要(yao)長久的(de)(de)喝(he)才有(you)效(xiao)(xiao)(xiao)。
四季養生粥有哪(na)些好的食譜
四季養生粥有哪些好的食譜
一、春季養生粥
百合粥
材料：百合 20克，粳米100克，清水6杯
調料：冰糖少許。
做法：先煮百合，去渣取汁，然后加入粳米，煮熟后即可加入冰糖，稍后便可食用。
提示：百合具有養陰、潤肺、養胃、去燥火的功效，粳米性甘平具有健脾養胃之功，特別適合春季食用。
百合綠豆糯米粥
材料：百合10克 綠豆1/2杯 圓糯米1/2杯 清水6杯
調料：冰糖適量
做法：
1、百合洗凈用水浸泡，綠豆、米洗凈浸泡1小時以上
2、鍋置火上，放清水綠豆大火煮開轉小火熬煮40分鐘。
3、糯米放入鍋中煮到爛熟再加入百合冰糖，待百合煮熟后即可
提示：綠豆最好提前泡，這樣可以減少煮的時間，百合呈透明白時口感最好。
二、夏季養生粥
綠豆蓮藕粥
材料：綠豆30克 粳米100克 蓮藕 1/2節 清水6杯
調料：冰糖適量
做法：先煮綠豆，待綠豆要開花時，將粳米100克放入，煮至半熟后將切成薄片的蓮藕放入，文火稍煮至熟，冷卻后即食。
提示：綠豆、藕均有清暑熱、增津液的功效，適用于夏季服食用。
綠豆薏米粥
材料：薏米1/2杯 綠豆1/2杯 清水8杯
調料：白糖
做法：
1、薏米綠豆分別洗凈分開浸泡2小時
2、鍋置火上，放入綠豆及7杯清水，大火煮沸加入一杯清水繼續煮沸后轉至小火煮至綠豆開花再加入薏米，大火煮沸后轉小火煮1小時
3、加入白糖即可
提示：綠豆薏米搭配去火美容，是女性夏季的好選擇。
三、秋季養生粥
山藥扁豆粥
材料：山藥40克 扁豆40克 大米1杯 高湯5杯
調料：鹽
做法：
1、山藥去皮洗凈切小塊，扁豆洗凈切小段，大米洗凈浸泡30分鐘
2、鍋置火上，放入高湯、大米，大火煮開后轉小火煮30分鐘
3、將山藥扁豆鹽放入粥中煮開后熬到黏稠
提示：山藥隨用隨切，防止其氧化變紅。扁豆要多煮一會兒
桂香甜藕粥
材料：蓮藕40克 圓糯米2/3杯 薏米1/3杯 清水5杯
調料：桂花醬 冰糖
做法：
1、藕去皮洗凈切小丁，糯米薏米分別洗凈浸泡1小時
2、鍋置火上放清水糯米薏米，大火煮開轉小火熬煮30分鐘
3、將藕放粥中，煮至酥爛時加桂花醬冰糖調味即可
提示：桂花醬太甜加時要適量，薏米再多泡一會兒口感會更好
四、冬季養生粥
龍眼枸杞粥
材料：龍眼5顆 枸杞10克 蓮子15粒 大米1杯 清水5杯
調料：冰糖
做法：
1、龍眼剝皮去核，枸杞洗凈，蓮子洗凈后用水浸泡2小時，大米洗凈泡30分鐘;
2、鍋置火上，放清水、蓮子，大火煮開后轉小火，煮40分鐘后再加入大米、龍眼、枸杞，小火煮30分鐘。
3、加入冰糖再煮15分鐘即可
提示：此粥補腎，午餐晚餐都可做主食。
銀耳蘋果瘦肉粥
材料：銀耳1朵 紅蘋果半個 瘦豬肉20克 枸杞10粒 大米1杯 清水4杯
調料：鹽 水淀粉 味精
做法：
1、銀耳洗凈撕成小塊，紅蘋果洗凈切成月牙瓣，枸杞洗凈
2、瘦豬肉洗好切片，用鹽、水淀粉拌勻，大米洗好泡30分鐘
3、鍋置火上，加清水、大米，大火煮開后轉小火煮20分鐘，加入蘋果、銀耳煮10分鐘后放入瘦豬肉、枸杞、鹽，煮10分鐘后加味精調味即可。
提(ti)示：蘋果(guo)一定要切(qie)成帶皮的(de)月牙瓣，否則容易煮碎，而且果(guo)皮中(zhong)含豐(feng)富的(de)果(guo)膠。常年(nian)喝粥，使我的(de)消(xiao)化、吸收功(gong)能(neng)日(ri)趨好轉，身體由弱變強。真是食補優(you)于藥補。
四季有哪些養生食譜
飲食養生 必須要知道四季的變化和食物和人體生理的關系 因為天、地、人是一個整體，人與天、地是相應的。 春季養生食譜 春季飲食養生要掌握一個原則：根據氣溫變化，食物由溫補、辛甘逐漸轉為清淡養陰之品。 早春飲食取溫避涼。早春應適當吃些春筍、香椿、菠菜、柳芽、薺菜、蔥、姜、蒜、韭菜、芥菜等偏于溫補的蔬菜和野菜，不能一味食用人參等溫熱補品，以免春季氣溫逐漸上升，加重身體內熱，損傷到人體正氣；應少食黃瓜、冬瓜、茄子、綠豆等性涼食物。 仲春飲食宜辛甘。適當進食山藥、紅棗、蜂蜜、芹菜等平補脾胃的食物，同時注意攝取足量的維生素，以提高機體的免疫力，少食酸性食物，以名傷用脾胃。 晚春飲食宜清補，可以適當選擇甘蔗汁、薺菜、百合、螺、鴨肉、苦瓜、紫菜、海帶、海蜇、綠豆等平補食物，少食辛辣、黏冷、肥膩之物。 夏季養生食譜 夏季是陽氣最盛的季節，此時也是人體新陳代謝最旺盛的時候，人體出汗過多而容易丟失津液，因此夏季養生應該以清淡食物為主，避免傷津耗氣。 夏季飲食多清淡。夏季署熱，人的脾胃消化功能相對較弱，應適當吃些清熱解毒的食物，蔬菜類如茼蒿、芹菜、小白菜、香菜、苦瓜、竹筍、黃瓜、冬瓜等；魚類如青魚、鯽魚、鰱魚等，這些食物能起到清熱解署、消除疲勞的作用，對中署和腸道疾病有一定的預防作用。 夏季飲食宜補氣。可適當選擇一些滋陰補氣的食物，如胡蘿卜、菠菜、桂圓、荔枝、花生、番茄等。多食，雜糧，蔬果以寒其體，但生冷瓜果當適可而止，不可過食，以免過于寒涼，損傷脾胃。夏季心氣旺盛，易傷人氣陰，在這個季節里，應以補氣養陰、清署熱為主，如冬瓜、西瓜、蓮藕、鴨肉等，不宜多食溫補、滋膩厚味之品。 秋季養生食譜 秋季陽氣漸收，陰氣漸長，此時人體也應順應四時變化的規律，進入保護陰氣的時機，在飲食方面應以防燥養陰、滋陰潤肺為主。 入秋飲食宜甘潤。宜多選甘寒滋潤之品，如百合、銀耳、山藥、梨、葡萄、荸薺、糯米、甘蔗、豆漿、芝麻、蓮藕、菠菜、豬肺、鱉肉、橄欖等，這些食物有潤肺生津、養陰清燥的作用。應少食蔥、姜、辣椒等辛味之品。 秋季飲食宜滋補。秋季引補是中醫養生要旨之一，為冬令進補打好基礎，避免冬季虛不受補的發生，可適當服用沙參、麥冬、百合、杏仁、川貝等中藥材，對于緩解秋燥有良效。 秋季宜少辛增酸。秋天要少吃一些蔥、姜、蒜、韭菜、辣椒等辛味之品，以免傷及肺氣；要多吃一些酸味的水果和蔬菜，要選擇蘋果、石榴、葡萄、芒果、柚子、檸檬、山楂等酸味食品，以防秋燥。 冬季養生的重要原則是“養腎防寒”。腎是人體生命的原動力，腎氣旺，生命力強，機體才能適應嚴冬的變化。而保證腎氣旺的關鍵就是防止嚴寒氣候的侵襲。冬季飲食應遵循“秋冬養陰”、“養腎防寒”、“元憂平陽”的原則，飲食以滋陰潛陽、增加熱量為主。 [養腎為先] 寒氣內應腎。腎是人體生命的原動力，是人體的“先天之本”。冬季，人體陽氣內斂，人體的生理活動也有所收斂。此時，腎既要為維持冬季熱量支出準備 足夠的能量，又要為來年貯存一定的能量，所以此時養腎至關重要。飲食上就要時刻關注腎的調養，注意熱量的補充，要多吃些動物性食品和豆類，補充維 生素和無機鹽。狗肉、羊肉、鵝肉、鴨肉、大豆、核桃、栗子、木耳、芝麻、紅薯、蘿卜等均是冬季適宜食物。 [溫食忌硬] 黏硬、生冷的食物多屬陰，冬季吃這類食物易損傷脾胃。而食物過熱易損傷食道，進入腸胃后，又容易引起體內積熱而致病；食物過寒，容易 *** 脾胃血管，使血流不暢，而血量減少將嚴重地影響其他臟腑的血液回圈，有損人體健康，因此，冬季飲食宜溫熱松軟。 [增苦少咸] 冬天腎的功能偏旺，如果再多吃一些咸味食品，腎氣會更旺，從而極大地傷害心臟，使心臟力量減弱，影響人體健康。因此，在冬天里，要少食用咸味食品，以防腎水過旺；多吃些苦味食物，以補益心臟，增強腎臟功能，常用食物如：檳榔、橘子、豬肝、羊肝、大頭菜、萵苣、醋、茶等。 精神調養：除了重視保持精神上的安靜以外，在神藏于內時還要學會及時調攝不良情緒，當處于緊張、激動、焦慮、抑郁等狀態時，應盡快恢復心理平靜。同時，在冬季還要防止季節性情感失調癥的發生。所謂季節性情感失調癥，是指一些人在冬季易發生情緒抑郁、懶散嗜睡、昏昏沉沉等現象，并且年復一年地出現。這種現象多見于青年，尤其是女性。預防的方法是多曬太陽以延長光照時間，這是調養情緒的天然療法。 飲食調養：冬季飲食養生的基本原則應該是以“藏熱量”為主，因此，冬季宜多食的食物有羊肉、狗肉、鵝肉、鴨肉、蘿卜、核桃、栗子、白薯等。同時，還要遵循“少食咸，多食苦”的原則：冬季為腎經旺盛之時，而腎主咸，心主苦，當咸味吃多了，就會使本來就偏亢的腎水更亢，從而使心陽的力量減弱。所以，應多食些苦味的食物，以助心陽。冬季飲食切忌粘硬、生冷食物，因為此類食物屬“飲”，易使脾胃之陽氣受損。 起居保健：《
黃帝內(nei)(nei)(nei)(nei)(nei)經(jing)(jing)》里指出(chu)(chu)(chu)：“早(zao)(zao)臥晚起(qi)(qi)(qi)，以待日光。”意思是，冬(dong)(dong)(dong)天(tian)要(yao)(yao)早(zao)(zao)睡(shui)、晚起(qi)(qi)(qi)，起(qi)(qi)(qi)床的(de)(de)(de)(de)(de)時(shi)(shi)(shi)(shi)間(jian)(jian)最(zui)(zui)(zui)好(hao)在(zai)(zai)(zai)(zai)(zai)太(tai)陽出(chu)(chu)(chu)來后(hou)(hou)(hou)為益(yi)(yi)（尤其(qi)(qi)對(dui)于(yu)老人而言）。冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)起(qi)(qi)(qi)居養(yang)(yang)(yang)生(sheng)(sheng)應注(zhu)意以下(xia)(xia)幾點：首先，穿衣(yi)要(yao)(yao)講“衣(yi)服(fu)氣(qi)候”，指衣(yi)服(fu)里層(ceng)與面板(ban)間(jian)(jian)的(de)(de)(de)(de)(de)溫度應始終保(bao)持在(zai)(zai)(zai)(zai)(zai)32℃～33℃，這種理(li)(li)(li)(li)(li)(li)(li)(li)(li)想(xiang)的(de)(de)(de)(de)(de)“衣(yi)服(fu)氣(qi)候”，可(ke)(ke)(ke)(ke)緩沖外(wai)界寒(han)冷(leng)(leng)(leng)(leng)(leng)氣(qi)候對(dui)人體(ti)的(de)(de)(de)(de)(de)侵襲(xi)。其(qi)(qi)次，要(yao)(yao)注(zhu)重雙腳的(de)(de)(de)(de)(de)保(bao)暖(nuan)。由于(yu)腳離心(xin)(xin)臟(zang)最(zui)(zui)(zui)遠，血(xue)液供應少(shao)且(qie)慢(man)，因此(ci)腳的(de)(de)(de)(de)(de)皮(pi)溫最(zui)(zui)(zui)低。中(zhong)(zhong)(zhong)(zhong)醫認(ren)為，足(zu)(zu)部受(shou)寒(han)，勢必影響內(nei)(nei)(nei)(nei)(nei)臟(zang)，可(ke)(ke)(ke)(ke)引(yin)致腹瀉、月經(jing)(jing)不(bu)(bu)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)、陽痿(wei)、腰(yao)腿(tui)痛等(deng)(deng)(deng)(deng)病(bing)癥。其(qi)(qi)三，冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)定時(shi)(shi)(shi)(shi)開(kai)(kai)窗換氣(qi)有(you)利(li)于(yu)身(shen)(shen)體(ti)健(jian)(jian)(jian)康。其(qi)(qi)四(si)，蒙(meng)頭(tou)(tou)睡(shui)覺不(bu)(bu)可(ke)(ke)(ke)(ke)取(qu)(qu)(qu)。冬(dong)(dong)(dong)天(tian)蒙(meng)頭(tou)(tou)睡(shui)覺極宜(yi)造(zao)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)缺氧(yang)而致胸悶氣(qi)短。其(qi)(qi)五，夜(ye)間(jian)(jian)忌憋尿(niao)。由于(yu)冬(dong)(dong)(dong)夜(ye)較長(chang)(chang)，長(chang)(chang)時(shi)(shi)(shi)(shi)間(jian)(jian)憋尿(niao)，會使有(you)毒(du)物質(zhi)積(ji)存而引(yin)起(qi)(qi)(qi)膀胱炎(yan)、尿(niao)道炎(yan)等(deng)(deng)(deng)(deng)。 鍛煉(lian)強(qiang)身(shen)(shen)：俗話說：“冬(dong)(dong)(dong)天(tian)動(dong)一(yi)(yi)(yi)動(dong)，少(shao)生(sheng)(sheng)一(yi)(yi)(yi)場病(bing)；冬(dong)(dong)(dong)天(tian)懶(lan)一(yi)(yi)(yi)懶(lan)，多(duo)喝(he)藥一(yi)(yi)(yi)碗(wan)(wan)(wan)(wan)(wan)(wan)。”事實證(zheng)明，冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)多(duo)參與室外(wai)活(huo)動(dong)，使身(shen)(shen)體(ti)受(shou)到適(shi)(shi)(shi)(shi)當的(de)(de)(de)(de)(de)寒(han)冷(leng)(leng)(leng)(leng)(leng) *** ，可(ke)(ke)(ke)(ke)使心(xin)(xin)臟(zang)跳動(dong)加(jia)(jia)(jia)(jia)(jia)快，呼吸加(jia)(jia)(jia)(jia)(jia)深，體(ti)內(nei)(nei)(nei)(nei)(nei)新陳代謝加(jia)(jia)(jia)(jia)(jia)強(qiang)，身(shen)(shen)體(ti)產生(sheng)(sheng)的(de)(de)(de)(de)(de)熱量增加(jia)(jia)(jia)(jia)(jia)，有(you)益(yi)(yi)健(jian)(jian)(jian)康。 【春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)】： 韭菜(cai)(cai)(cai)(cai)(cai)(cai)竹子(zi)(zi) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 薺菜(cai)(cai)(cai)(cai)(cai)(cai)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)燒(shao)(shao)(shao)(shao)(shao)熟(shu)(shu)(shu)(shu)(shu)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)末，加(jia)(jia)(jia)(jia)(jia)炸熟(shu)(shu)(shu)(shu)(shu)的(de)(de)(de)(de)(de)松仁(ren)(ren)、鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、麻(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)和(he)(he)(he)，百頁(ye)一(yi)(yi)(yi)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)二用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)滾(gun)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燙(tang)泡(pao)(pao)后(hou)(hou)(hou)冷(leng)(leng)(leng)(leng)(leng)開(kai)(kai)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)激涼瀝(li)乾(qian)，攤(tan)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)(zai)(zai)潔凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)的(de)(de)(de)(de)(de)砧板(ban)上(shang)(shang)(shang)(shang)，一(yi)(yi)(yi)端放(fang)(fang)(fang)(fang)(fang)(fang)(fang)薺菜(cai)(cai)(cai)(cai)(cai)(cai)餡(xian)，卷(juan)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長(chang)(chang)卷(juan)，斜切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)收(shou)裝(zhuang)(zhuang)碟。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)明目、降壓。適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)。 桃仁(ren)(ren)拌(ban)(ban)(ban)芹菜(cai)(cai)(cai)(cai)(cai)(cai) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 芹菜(cai)(cai)(cai)(cai)(cai)(cai)取(qu)(qu)(qu)嫩莖洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)燙(tang)斷生(sheng)(sheng)，撈(lao)(lao)(lao)出(chu)(chu)(chu)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)冷(leng)(leng)(leng)(leng)(leng)開(kai)(kai)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)激涼瀝(li)乾(qian)，加(jia)(jia)(jia)(jia)(jia)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、麻(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)和(he)(he)(he)；核(he)桃仁(ren)(ren)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)麻(ma)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)(shu)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)(zai)(zai)芹菜(cai)(cai)(cai)(cai)(cai)(cai)上(shang)(shang)(shang)(shang)，食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)吃(chi)拌(ban)(ban)(ban)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)，此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)滋(zi)補(bu)肝(gan)(gan)腎、烏發(fa)(fa)、降血(xue)壓、適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)。 黑木(mu)(mu)耳炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)豬(zhu)(zhu)肝(gan)(gan) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 黑木(mu)(mu)耳泡(pao)(pao)發(fa)(fa)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)撕(si)朵。豬(zhu)(zhu)肝(gan)(gan)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)薄片(pian)，在(zai)(zai)(zai)(zai)(zai)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)淀粉(fen)(fen)(fen)(fen)中(zhong)(zhong)(zhong)(zhong)抓芡(qian)(qian)均(jun)勻(yun)，在(zai)(zai)(zai)(zai)(zai)熱水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)焯一(yi)(yi)(yi)下(xia)(xia)。將(jiang)(jiang)豬(zhu)(zhu)肝(gan)(gan)下(xia)(xia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)八(ba)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)熱的(de)(de)(de)(de)(de)油(you)(you)(you)(you)(you)鍋(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)，加(jia)(jia)(jia)(jia)(jia)料(liao)(liao)酒(jiu)(jiu)，蔥(cong)(cong)(cong)(cong)末，姜(jiang)(jiang)絲(si)(si)(si)(si)，精(jing)(jing)(jing)(jing)(jing)(jing)鹽煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)熟(shu)(shu)(shu)(shu)(shu)，倒(dao)(dao)(dao)出(chu)(chu)(chu)。鍋(guo)(guo)(guo)(guo)(guo)留底 油(you)(you)(you)(you)(you)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)將(jiang)(jiang)木(mu)(mu)耳炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)亮滑透香(xiang)(xiang)，倒(dao)(dao)(dao)回豬(zhu)(zhu)肝(gan)(gan)，加(jia)(jia)(jia)(jia)(jia)味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)，香(xiang)(xiang)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)為最(zui)(zui)(zui)佳(jia)補(bu)血(xue)，補(bu)肝(gan)(gan)腎，明目之(zhi)菜(cai)(cai)(cai)(cai)(cai)(cai)肴，四(si)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)皆宜(yi)。 菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)(xin)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)蝦皮(pi) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)(xin)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)段(duan)(duan)，蝦皮(pi)3湯(tang)(tang)(tang)(tang)(tang)(tang)匙用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)略(lve)(lve)沖洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)。炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)蝦皮(pi)，適(shi)(shi)(shi)(shi)量蒜蓉，白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)(xin)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)，炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)菜(cai)(cai)(cai)(cai)(cai)(cai)熟(shu)(shu)(shu)(shu)(shu)，不(bu)(bu)需調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)上(shang)(shang)(shang)(shang)桌。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)有(you)開(kai)(kai)胃，潤(run)(run)肺的(de)(de)(de)(de)(de)功(gong)(gong)效(xiao)(xiao)，其(qi)(qi)豐富的(de)(de)(de)(de)(de)鈣(gai)，磷(lin)，蛋(dan)白(bai)(bai)(bai)(bai)質(zhi)及維生(sheng)(sheng)素對(dui)體(ti)弱(ruo)(ruo)乏力，腰(yao)酸足(zu)(zu)軟(ruan)(ruan)(ruan)有(you)一(yi)(yi)(yi)定的(de)(de)(de)(de)(de)療(liao)效(xiao)(xiao)。秋冬(dong)(dong)(dong)，初春(chun)食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)最(zui)(zui)(zui)佳(jia)。 川(chuan)貝雪(xue)梨燉(dun)豬(zhu)(zhu)肺 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 將(jiang)(jiang)川(chuan)貝、雪(xue)梨去(qu)(qu)皮(pi)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)1厘(li)米(mi)(mi)(mi)的(de)(de)(de)(de)(de)方(fang)塊；豬(zhu)(zhu)肺洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，擠去(qu)(qu)泡(pao)(pao)沫，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長(chang)(chang)2厘(li)米(mi)(mi)(mi)的(de)(de)(de)(de)(de)塊。將(jiang)(jiang)川(chuan)貝，豬(zhu)(zhu)肺，雪(xue)梨共置(zhi)砂(sha)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)冰(bing)糖(tang)(tang)(tang)(tang)，水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)適(shi)(shi)(shi)(shi)量，置(zhi)武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)文火(huo)(huo)(huo)(huo)(huo)(huo)燉(dun)2小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。有(you)除(chu)痰(tan)、潤(run)(run)肺、鎮咳等(deng)(deng)(deng)(deng)功(gong)(gong)效(xiao)(xiao)，還適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)老年(nian)人無(wu)痰(tan)熱咳等(deng)(deng)(deng)(deng)癥。 枸杞春(chun)筍肉(rou)(rou)(rou)絲(si)(si)(si)(si) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 將(jiang)(jiang)豬(zhu)(zhu)瘦(shou)肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)絲(si)(si)(si)(si)；春(chun)筍切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)同樣的(de)(de)(de)(de)(de)絲(si)(si)(si)(si)，炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)花(hua)生(sheng)(sheng)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，將(jiang)(jiang)肉(rou)(rou)(rou)絲(si)(si)(si)(si)、筍絲(si)(si)(si)(si)同時(shi)(shi)(shi)(shi)下(xia)(xia)鍋(guo)(guo)(guo)(guo)(guo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)散，下(xia)(xia)料(liao)(liao)酒(jiu)(jiu)、白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)、醬(jiang)油(you)(you)(you)(you)(you)、鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)翻炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)攪(jiao)(jiao)勻(yun)，投(tou)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)枸杞再(zai)翻炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)幾下(xia)(xia)，微沸(fei)(fei)(fei)(fei)(fei)(fei)淋入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)麻(ma)油(you)(you)(you)(you)(you)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)腎虛(xu)(xu)目眩，視覺模糊，體(ti)弱(ruo)(ruo)乏力等(deng)(deng)(deng)(deng)癥，冬(dong)(dong)(dong)春(chun)兩(liang)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)最(zui)(zui)(zui)佳(jia)。 春(chun)韭炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)蛤(ha)仁(ren)(ren) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 蛤(ha)蜊入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)燙(tang)至(zhi)(zhi)殼(ke)(ke)(ke)微張，剝殼(ke)(ke)(ke)取(qu)(qu)(qu)肉(rou)(rou)(rou)，韭菜(cai)(cai)(cai)(cai)(cai)(cai)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)段(duan)(duan)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)油(you)(you)(you)(you)(you)鍋(guo)(guo)(guo)(guo)(guo)熘炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)蛤(ha)肉(rou)(rou)(rou)，加(jia)(jia)(jia)(jia)(jia)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)(shu)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)滋(zi)陰健(jian)(jian)(jian)胃，適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)。 姜(jiang)(jiang)汁菠菜(cai)(cai)(cai)(cai)(cai)(cai) 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 菠菜(cai)(cai)(cai)(cai)(cai)(cai)揀洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)（加(jia)(jia)(jia)(jia)(jia)油(you)(you)(you)(you)(you)和(he)(he)(he)鹽）燙(tang)熟(shu)(shu)(shu)(shu)(shu)撈(lao)(lao)(lao)出(chu)(chu)(chu)，加(jia)(jia)(jia)(jia)(jia)姜(jiang)(jiang)汁（姜(jiang)(jiang)末加(jia)(jia)(jia)(jia)(jia)冷(leng)(leng)(leng)(leng)(leng)開(kai)(kai)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)、鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)）、麻(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)和(he)(he)(he)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)脆嫩清(qing)(qing)口，養(yang)(yang)(yang)血(xue)上(shang)(shang)(shang)(shang)血(xue)，通(tong)利(li)腸胃，上(shang)(shang)(shang)(shang)海酒(jiu)(jiu)，適(shi)(shi)(shi)(shi)合(he)春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)。 核(he)桃仁(ren)(ren)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)春(chun)韭 【做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)】 核(he)桃仁(ren)(ren)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)麻(ma)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)，韭菜(cai)(cai)(cai)(cai)(cai)(cai)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)段(duan)(duan)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)油(you)(you)(you)(you)(you)鍋(guo)(guo)(guo)(guo)(guo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)(shu)，加(jia)(jia)(jia)(jia)(jia)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)后(hou)(hou)(hou)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)桃仁(ren)(ren)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)補(bu)腎壯陽，適(shi)(shi)(shi)(shi)合(he)春(chun)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)。 【夏天(tian)】： 荷葉茯苓(ling)粥(zhou)(zhou)(zhou)： [配(pei)料(liao)(liao)] 荷葉1張(鮮(xian)(xian)(xian)(xian)、干均(jun)可(ke)(ke)(ke)(ke))，茯苓(ling)50克(ke)(ke)，粳(jing)(jing)米(mi)(mi)(mi)或(huo)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)米(mi)(mi)(mi)100克(ke)(ke)，白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)適(shi)(shi)(shi)(shi)量。 [做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)] 先將(jiang)(jiang)荷葉煎(jian)湯(tang)(tang)(tang)(tang)(tang)(tang)去(qu)(qu)渣，把茯苓(ling)、洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)的(de)(de)(de)(de)(de)粳(jing)(jing)米(mi)(mi)(mi)或(huo)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)米(mi)(mi)(mi)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)藥湯(tang)(tang)(tang)(tang)(tang)(tang)中(zhong)(zhong)(zhong)(zhong)，同煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)為粥(zhou)(zhou)(zhou)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)前將(jiang)(jiang)白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)。 [功(gong)(gong)效(xiao)(xiao)] 清(qing)(qing)熱解暑，寧心(xin)(xin)安神，止瀉止痢(對(dui)心(xin)(xin)血(xue)管疾病(bing)、神經(jing)(jing)衰(shuai)弱(ruo)(ruo)者亦有(you)療(liao)效(xiao)(xiao))。 涼拌(ban)(ban)(ban)萵(wo)筍： [配(pei)料(liao)(liao)] 鮮(xian)(xian)(xian)(xian)萵(wo)筍350克(ke)(ke)，蔥(cong)(cong)(cong)(cong)、香(xiang)(xiang)油(you)(you)(you)(you)(you)、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、鹽、白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)各適(shi)(shi)(shi)(shi)量。 [做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)] 萵(wo)筍洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)去(qu)(qu)皮(pi)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長(chang)(chang)條小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)塊，盛(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盤內(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)精(jing)(jing)(jing)(jing)(jing)(jing)鹽攪(jiao)(jiao)拌(ban)(ban)(ban)，腌1小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，潷去(qu)(qu)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)拌(ban)(ban)(ban)勻(yun)。將(jiang)(jiang)蔥(cong)(cong)(cong)(cong)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)蔥(cong)(cong)(cong)(cong)花(hua)撒(sa)在(zai)(zai)(zai)(zai)(zai)萵(wo)筍上(shang)(shang)(shang)(shang)，鍋(guo)(guo)(guo)(guo)(guo)燒(shao)(shao)(shao)(shao)(shao)熱放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)香(xiang)(xiang)油(you)(you)(you)(you)(you)，待油(you)(you)(you)(you)(you)熱時(shi)(shi)(shi)(shi)澆在(zai)(zai)(zai)(zai)(zai)蔥(cong)(cong)(cong)(cong)花(hua)上(shang)(shang)(shang)(shang)，攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)。 [功(gong)(gong)效(xiao)(xiao)] 利(li)五臟(zang)，通(tong)經(jing)(jing)脈(mo)。 奶油(you)(you)(you)(you)(you)冬(dong)(dong)(dong)瓜(gua)球(qiu)(qiu)(qiu)： [配(pei)料(liao)(liao)] 冬(dong)(dong)(dong)瓜(gua)500克(ke)(ke)，煉(lian)乳(ru)20克(ke)(ke)，熟(shu)(shu)(shu)(shu)(shu)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)10克(ke)(ke)，精(jing)(jing)(jing)(jing)(jing)(jing)鹽、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)、香(xiang)(xiang)油(you)(you)(you)(you)(you)、水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)淀粉(fen)(fen)(fen)(fen)、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)各適(shi)(shi)(shi)(shi)量。 [做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)] 冬(dong)(dong)(dong)瓜(gua)去(qu)(qu)皮(pi)，洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)削(xue)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)見(jian)圓(yuan)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)球(qiu)(qiu)(qiu)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)略(lve)(lve)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)后(hou)(hou)(hou)，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)使之(zhi)冷(leng)(leng)(leng)(leng)(leng)卻。將(jiang)(jiang)冬(dong)(dong)(dong)瓜(gua)球(qiu)(qiu)(qiu)排(pai)(pai)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)(zai)(zai)大(da)(da)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)上(shang)(shang)(shang)(shang)籠用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)蒸30分(fen)鐘(zhong)取(qu)(qu)(qu)出(chu)(chu)(chu)。把冬(dong)(dong)(dong)瓜(gua)球(qiu)(qiu)(qiu)復(fu)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盆(pen)中(zhong)(zhong)(zhong)(zhong)，湯(tang)(tang)(tang)(tang)(tang)(tang)倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)加(jia)(jia)(jia)(jia)(jia)煉(lian)乳(ru)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)淀粉(fen)(fen)(fen)(fen)勾芡(qian)(qian)，冬(dong)(dong)(dong)瓜(gua)球(qiu)(qiu)(qiu)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)，淋上(shang)(shang)(shang)(shang)香(xiang)(xiang)油(you)(you)(you)(you)(you)攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)，最(zui)(zui)(zui)后(hou)(hou)(hou)撒(sa)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)末出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 [功(gong)(gong)效(xiao)(xiao)] 清(qing)(qing)熱解毒(du)，生(sheng)(sheng)津除(chu)煩(fan)，補(bu)虛(xu)(xu)損，益(yi)(yi)脾(pi)胃。 兔肉(rou)(rou)(rou)健(jian)(jian)(jian)脾(pi)湯(tang)(tang)(tang)(tang)(tang)(tang)： [配(pei)料(liao)(liao)] 兔肉(rou)(rou)(rou)200克(ke)(ke)，淮山30克(ke)(ke)，枸杞子(zi)(zi)15克(ke)(ke)，黨(dang)參15克(ke)(ke)，黃芪(qi)15克(ke)(ke)，大(da)(da)棗(zao)30克(ke)(ke)。 [做(zuo)(zuo)(zuo)法(fa)(fa)(fa)(fa)] 兔肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)與其(qi)(qi)它配(pei)料(liao)(liao)武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)同煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)，煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)改(gai)文火(huo)(huo)(huo)(huo)(huo)(huo)繼(ji)續(xu)煎(jian)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)2小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，湯(tang)(tang)(tang)(tang)(tang)(tang)、肉(rou)(rou)(rou)同食(shi)(shi)。 [功(gong)(gong)效(xiao)(xiao)] 健(jian)(jian)(jian)脾(pi)益(yi)(yi)氣(qi)。 【秋天(tian)】： 赤小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)豆鯉魚(yu)(yu)(yu)粥(zhou)(zhou)(zhou) 類(lei)(lei)(lei)別(bie)(bie)(bie)： 通(tong)乳(ru)食(shi)(shi)譜(pu)(pu) 秋季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)食(shi)(shi)譜(pu)(pu) 水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)腫食(shi)(shi)譜(pu)(pu) 工(gong)(gong)藝(yi)(yi)(yi)： 煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 口味(wei)(wei)(wei)(wei)(wei)(wei)： 咸鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei) 食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)：中(zhong)(zhong)(zhong)(zhong)餐(can)(can)|晚餐(can)(can)| 主料(liao)(liao)： 鯉魚(yu)(yu)(yu)500.0 克(ke)(ke) 赤小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)豆100.0 克(ke)(ke) 粳(jing)(jing)米(mi)(mi)(mi)150.0 克(ke)(ke) 輔料(liao)(liao)： 陳皮(pi)3.0 克(ke)(ke) 調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)： 味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)1.0 克(ke)(ke)姜(jiang)(jiang)2.0 克(ke)(ke) 料(liao)(liao)酒(jiu)(jiu)6.0 克(ke)(ke) 大(da)(da)蔥(cong)(cong)(cong)(cong)5.0 克(ke)(ke) 香(xiang)(xiang)油(you)(you)(you)(you)(you)3.0 克(ke)(ke)鹽2.0 克(ke)(ke) 花(hua)生(sheng)(sheng)油(you)(you)(you)(you)(you)10.0 克(ke)(ke) 烹飪方(fang)法(fa)(fa)(fa)(fa)： 1. 將(jiang)(jiang)赤小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)豆、粳(jing)(jing)米(mi)(mi)(mi)淘洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)泡(pao)(pao)充分(fen)后(hou)(hou)(hou)撈(lao)(lao)(lao)出(chu)(chu)(chu)瀝(li)干； 2. 陳皮(pi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)溫水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)軟(ruan)(ruan)(ruan)，洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)； 3. 蔥(cong)(cong)(cong)(cong)姜(jiang)(jiang)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)分(fen)別(bie)(bie)(bie)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)段(duan)(duan)、片(pian)備(bei)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)； 4. 鯉魚(yu)(yu)(yu)去(qu)(qu)鰓，剖腹去(qu)(qu)內(nei)(nei)(nei)(nei)(nei)臟(zang)，不(bu)(bu)去(qu)(qu)鱗，沖洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)； 5. 取(qu)(qu)(qu)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)花(hua)生(sheng)(sheng)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，下(xia)(xia)蔥(cong)(cong)(cong)(cong)段(duan)(duan)、姜(jiang)(jiang)片(pian)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)香(xiang)(xiang)； 6. 烹入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)酒(jiu)(jiu)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)、赤小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)豆、鯉魚(yu)(yu)(yu)、陳皮(pi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煨煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)至(zhi)(zhi)鯉魚(yu)(yu)(yu)熟(shu)(shu)(shu)(shu)(shu)爛； 7. 撈(lao)(lao)(lao)出(chu)(chu)(chu)鯉魚(yu)(yu)(yu)，再(zai)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)粳(jing)(jing)米(mi)(mi)(mi)，續(xu)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)至(zhi)(zhi)粥(zhou)(zhou)(zhou)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)； 8. 將(jiang)(jiang)鯉魚(yu)(yu)(yu)去(qu)(qu)鱗，去(qu)(qu)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)骨(gu)刺，魚(yu)(yu)(yu)肉(rou)(rou)(rou)再(zai)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)回粥(zhou)(zhou)(zhou)內(nei)(nei)(nei)(nei)(nei)； 9. 鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、鹽調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)，淋上(shang)(shang)(shang)(shang)香(xiang)(xiang)油(you)(you)(you)(you)(you)，即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)盛(sheng)起(qi)(qi)(qi)食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 【冬(dong)(dong)(dong)天(tian)】： 一(yi)(yi)(yi)、白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)粥(zhou)(zhou)(zhou) 類(lei)(lei)(lei)別(bie)(bie)(bie)：便(bian)秘調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 快餐(can)(can)/主食(shi)(shi) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)大(da)(da)白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)擇洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粗絲(si)(si)(si)(si)；2. 姜(jiang)(jiang)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)絲(si)(si)(si)(si)備(bei)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；3. 粳(jing)(jing)米(mi)(mi)(mi)淘洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)泡(pao)(pao)半(ban)(ban)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，撈(lao)(lao)(lao)出(chu)(chu)(chu)，瀝(li)干水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)；4. 坐鍋(guo)(guo)(guo)(guo)(guo)點火(huo)(huo)(huo)(huo)(huo)(huo)，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)豬(zhu)(zhu)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，下(xia)(xia)白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)、姜(jiang)(jiang)絲(si)(si)(si)(si)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)，起(qi)(qi)(qi)鍋(guo)(guo)(guo)(guo)(guo)盛(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)；5. 取(qu)(qu)(qu)鍋(guo)(guo)(guo)(guo)(guo)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)約1000毫升冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)粳(jing)(jing)米(mi)(mi)(mi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)；6. 改(gai)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)熬煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)至(zhi)(zhi)粥(zhou)(zhou)(zhou)將(jiang)(jiang)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)時(shi)(shi)(shi)(shi)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)白(bai)(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鹽，味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)拌(ban)(ban)(ban)勻(yun)；7. 將(jiang)(jiang)粥(zhou)(zhou)(zhou)再(zai)略(lve)(lve)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)片(pian)刻即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 二、杭式果羹 類(lei)(lei)(lei)別(bie)(bie)(bie)：老人食(shi)(shi)譜(pu)(pu) 高(gao)血(xue)壓調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 動(dong)脈(mo)硬(ying)化調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 延緩衰(shuai)老調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 先將(jiang)(jiang)鮮(xian)(xian)(xian)(xian)板(ban)栗(li)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)刀(dao)縱向(xiang)斬一(yi)(yi)(yi)刀(dao)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)(zai)(zai)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)5分(fen)鐘(zhong)；2. 離火(huo)(huo)(huo)(huo)(huo)(huo)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)大(da)(da)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)；3. 將(jiang)(jiang)板(ban)栗(li)趁熱剝去(qu)(qu)皮(pi)殼(ke)(ke)(ke)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盤內(nei)(nei)(nei)(nei)(nei)，上(shang)(shang)(shang)(shang)屜用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)蒸5分(fen)鐘(zhong)左右，取(qu)(qu)(qu)出(chu)(chu)(chu)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)丁；4. 炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，置(zhi)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)1000克(ke)(ke)，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)栗(li)子(zi)(zi)肉(rou)(rou)(rou)丁和(he)(he)(he)白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，燒(shao)(shao)(shao)(shao)(shao)開(kai)(kai)時(shi)(shi)(shi)(shi)撇去(qu)(qu)浮(fu)沫；5. 鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)糖(tang)(tang)(tang)(tang)桂花(hua)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)藕粉(fen)(fen)(fen)(fen)和(he)(he)(he)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)50克(ke)(ke)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)稀(xi)勾芡(qian)(qian)，便(bian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)果羹，盛(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)。 三、奶香(xiang)(xiang)麥片(pian)粥(zhou)(zhou)(zhou) 類(lei)(lei)(lei)別(bie)(bie)(bie)：老人食(shi)(shi)譜(pu)(pu) 高(gao)血(xue)壓調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 動(dong)脈(mo)硬(ying)化調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 快餐(can)(can)/主食(shi)(shi) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 粳(jing)(jing)米(mi)(mi)(mi)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)泡(pao)(pao)半(ban)(ban)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，撈(lao)(lao)(lao)出(chu)(chu)(chu)，瀝(li)干水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)；2. 坐鍋(guo)(guo)(guo)(guo)(guo)點火(huo)(huo)(huo)(huo)(huo)(huo)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)600克(ke)(ke)高(gao)湯(tang)(tang)(tang)(tang)(tang)(tang)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)，再(zai)轉入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)熬煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粥(zhou)(zhou)(zhou)；3. 在(zai)(zai)(zai)(zai)(zai)粥(zhou)(zhou)(zhou)中(zhong)(zhong)(zhong)(zhong)沖入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鮮(xian)(xian)(xian)(xian)牛(niu)(niu)(niu)奶，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)中(zhong)(zhong)(zhong)(zhong)火(huo)(huo)(huo)(huo)(huo)(huo)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)(fei)；4. 加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)麥片(pian)及白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)裝(zhuang)(zhuang)碗(wan)(wan)(wan)(wan)(wan)(wan)即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)。 四(si)、砂(sha)鍋(guo)(guo)(guo)(guo)(guo)排(pai)(pai)骨(gu)粥(zhou)(zhou)(zhou) 類(lei)(lei)(lei)別(bie)(bie)(bie)：青(qing)少(shao)年(nian)食(shi)(shi)譜(pu)(pu) 健(jian)(jian)(jian)脾(pi)開(kai)(kai)胃調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 營養(yang)(yang)(yang)不(bu)(bu)良調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 快餐(can)(can)/主食(shi)(shi) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 豬(zhu)(zhu)排(pai)(pai)骨(gu)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，剁段(duan)(duan)，過(guo)油(you)(you)(you)(you)(you)炸透；2. 生(sheng)(sheng)菜(cai)(cai)(cai)(cai)(cai)(cai)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)絲(si)(si)(si)(si)；3. 蔥(cong)(cong)(cong)(cong)姜(jiang)(jiang)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)末備(bei)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；4. 粳(jing)(jing)米(mi)(mi)(mi)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，浸(jin)(jin)泡(pao)(pao)半(ban)(ban)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，撈(lao)(lao)(lao)出(chu)(chu)(chu)，瀝(li)干水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)；5. 粳(jing)(jing)米(mi)(mi)(mi)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)砂(sha)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)約2000毫升冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)；6. 轉小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)慢(man)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)半(ban)(ban)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)；7. 豬(zhu)(zhu)排(pai)(pai)骨(gu)段(duan)(duan)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)，撒(sa)上(shang)(shang)(shang)(shang)青(qing)豆和(he)(he)(he)生(sheng)(sheng)菜(cai)(cai)(cai)(cai)(cai)(cai)絲(si)(si)(si)(si)，繼(ji)續(xu)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)20分(fen)鐘(zhong)；8. 再(zai)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、胡椒粉(fen)(fen)(fen)(fen)攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)；9. 稍燜片(pian)刻，撒(sa)上(shang)(shang)(shang)(shang)蔥(cong)(cong)(cong)(cong)末、姜(jiang)(jiang)末，即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)盛(sheng)起(qi)(qi)(qi)食(shi)(shi)和(he)(he)(he)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 五、雞(ji)(ji)蓉豆花(hua)羹 類(lei)(lei)(lei)別(bie)(bie)(bie)：孕婦食(shi)(shi)譜(pu)(pu) 學齡前兒童(tong)食(shi)(shi)譜(pu)(pu) 營養(yang)(yang)(yang)不(bu)(bu)良調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)雞(ji)(ji)脯肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，剔去(qu)(qu)粗筋(jin)，剁成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)極細(xi)的(de)(de)(de)(de)(de)蓉泥；2. 雞(ji)(ji)蓉盛(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)少(shao)許冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)、料(liao)(liao)酒(jiu)(jiu)、鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、溼(shi)淀粉(fen)(fen)(fen)(fen)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)筷(kuai)子(zi)(zi)攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)；3. 將(jiang)(jiang)雞(ji)(ji)蛋(dan)清(qing)(qing)打入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)筷(kuai)子(zi)(zi)按同一(yi)(yi)(yi)方(fang)向(xiang)攪(jiao)(jiao)拌(ban)(ban)(ban)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)糊狀，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)雞(ji)(ji)蓉碗(wan)(wan)(wan)(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)拌(ban)(ban)(ban)勻(yun)待用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；4. 筍、香(xiang)(xiang)菇、魚(yu)(yu)(yu)肉(rou)(rou)(rou)分(fen)別(bie)(bie)(bie)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)片(pian)；5. 炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)(shao)(shao)(shao)熱，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)高(gao)湯(tang)(tang)(tang)(tang)(tang)(tang)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)筍片(pian)、香(xiang)(xiang)菇片(pian)，蝦仁(ren)(ren)、魚(yu)(yu)(yu)片(pian)和(he)(he)(he)料(liao)(liao)酒(jiu)(jiu)、鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)撇去(qu)(qu)浮(fu)沫；6. 原鍋(guo)(guo)(guo)(guo)(guo)改(gai)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)中(zhong)(zhong)(zhong)(zhong)火(huo)(huo)(huo)(huo)(huo)(huo)，雞(ji)(ji)蓉糊慢(man)慢(man)拖放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)湯(tang)(tang)(tang)(tang)(tang)(tang)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)，見(jian)凝(ning)聚(ju)并(bing)浮(fu)起(qi)(qi)(qi)，呈(cheng)豆花(hua)形時(shi)(shi)(shi)(shi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)漏勺撈(lao)(lao)(lao)出(chu)(chu)(chu)；7. 將(jiang)(jiang)湯(tang)(tang)(tang)(tang)(tang)(tang)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)先出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)盛(sheng)裝(zhuang)(zhuang)在(zai)(zai)(zai)(zai)(zai)湯(tang)(tang)(tang)(tang)(tang)(tang)碗(wan)(wan)(wan)(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)，然(ran)后(hou)(hou)(hou)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)雞(ji)(ji)蓉豆花(hua)，撒(sa)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)末即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)。 六、清(qing)(qing)牛(niu)(niu)(niu)肉(rou)(rou)(rou)湯(tang)(tang)(tang)(tang)(tang)(tang) 類(lei)(lei)(lei)別(bie)(bie)(bie)：低溫環境作(zuo)業(ye)人群食(shi)(shi)譜(pu)(pu) 貧血(xue)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：隔水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燉(dun) 1. 將(jiang)(jiang)牛(niu)(niu)(niu)肉(rou)(rou)(rou)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)細(xi)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)的(de)(de)(de)(de)(de)薄塊放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)(wan)(wan)(wan)或(huo)盅內(nei)(nei)(nei)(nei)(nei)。2. 在(zai)(zai)(zai)(zai)(zai)牛(niu)(niu)(niu)肉(rou)(rou)(rou)盅內(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量的(de)(de)(de)(de)(de)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，再(zai)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)些酒(jiu)(jiu)及姜(jiang)(jiang)汁（也可(ke)(ke)(ke)(ke)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)老姜(jiang)(jiang)），然(ran)后(hou)(hou)(hou)隔水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燉(dun)2小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，便(bian)有(you)一(yi)(yi)(yi)盅價值營養(yang)(yang)(yang)高(gao)的(de)(de)(de)(de)(de)清(qing)(qing)牛(niu)(niu)(niu)肉(rou)(rou)(rou)湯(tang)(tang)(tang)(tang)(tang)(tang)。 七、妙(miao)香(xiang)(xiang)紅棗(zao)羹 類(lei)(lei)(lei)別(bie)(bie)(bie)：失(shi)眠(mian)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 自汗(han)盜汗(han)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 神經(jing)(jing)衰(shuai)弱(ruo)(ruo)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 把酸棗(zao)仁(ren)(ren)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，去(qu)(qu)雜質(zhi)；2. 紅棗(zao)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，去(qu)(qu)核(he)；3. 枸杞洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)溫水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)泡(pao)(pao)軟(ruan)(ruan)(ruan)；4. 把酸棗(zao)仁(ren)(ren)、紅棗(zao)、枸杞、桂圓(yuan)肉(rou)(rou)(rou)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)燉(dun)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，置(zhi)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)；5. 再(zai)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煎(jian)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)25分(fen)鐘(zhong)，最(zui)(zui)(zui)后(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，攪(jiao)(jiao)拌(ban)(ban)(ban)均(jun)勻(yun)，即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)盛(sheng)起(qi)(qi)(qi)食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 八(ba)、酸辣魚(yu)(yu)(yu)頭(tou)(tou)羹 類(lei)(lei)(lei)別(bie)(bie)(bie)：利(li)尿(niao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 孕婦食(shi)(shi)譜(pu)(pu) 青(qing)少(shao)年(nian)食(shi)(shi)譜(pu)(pu) 營養(yang)(yang)(yang)不(bu)(bu)良調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 草魚(yu)(yu)(yu)取(qu)(qu)(qu)頭(tou)(tou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，對(dui)半(ban)(ban)剖開(kai)(kai)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)熟(shu)(shu)(shu)(shu)(shu)；2. 取(qu)(qu)(qu)出(chu)(chu)(chu)置(zhi)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)浸(jin)(jin)泡(pao)(pao)，去(qu)(qu)骨(gu)留魚(yu)(yu)(yu)腦(nao)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)塊；3. 半(ban)(ban)肥豬(zhu)(zhu)瘦(shou)肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)絲(si)(si)(si)(si)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)適(shi)(shi)(shi)(shi)量淀粉(fen)(fen)(fen)(fen)和(he)(he)(he)生(sheng)(sheng)抽拌(ban)(ban)(ban)勻(yun)腌漬(zi)；4. 香(xiang)(xiang)菇泡(pao)(pao)發(fa)(fa)回軟(ruan)(ruan)(ruan)，去(qu)(qu)蒂，洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)絲(si)(si)(si)(si)；5. 木(mu)(mu)耳放(fang)(fang)(fang)(fang)(fang)(fang)(fang)溫水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)浸(jin)(jin)軟(ruan)(ruan)(ruan)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)絲(si)(si)(si)(si)；6. 蔥(cong)(cong)(cong)(cong)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)段(duan)(duan)；姜(jiang)(jiang)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)片(pian)；7. 坐鍋(guo)(guo)(guo)(guo)(guo)點火(huo)(huo)(huo)(huo)(huo)(huo)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)色拉(la)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，爆香(xiang)(xiang)姜(jiang)(jiang)片(pian)、蔥(cong)(cong)(cong)(cong)段(duan)(duan)，下(xia)(xia)肉(rou)(rou)(rou)絲(si)(si)(si)(si)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)半(ban)(ban)熟(shu)(shu)(shu)(shu)(shu)；8. 烹入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)酒(jiu)(jiu)，加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)清(qing)(qing)湯(tang)(tang)(tang)(tang)(tang)(tang)，下(xia)(xia)香(xiang)(xiang)菇絲(si)(si)(si)(si)、木(mu)(mu)耳絲(si)(si)(si)(si)，以生(sheng)(sheng)抽、鹽、白(bai)(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)，煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)滾(gun)；9. 煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)滾(gun)后(hou)(hou)(hou)下(xia)(xia)魚(yu)(yu)(yu)腦(nao)，加(jia)(jia)(jia)(jia)(jia)白(bai)(bai)(bai)(bai)醋和(he)(he)(he)胡椒粉(fen)(fen)(fen)(fen)，以水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)溶粟粉(fen)(fen)(fen)(fen)勾芡(qian)(qian)，等(deng)(deng)(deng)(deng)再(zai)次滾(gun)起(qi)(qi)(qi)，淋入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)香(xiang)(xiang)油(you)(you)(you)(you)(you)，即(ji)(ji)(ji)可(ke)(ke)(ke)(ke)盛(sheng)起(qi)(qi)(qi)食(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 九、核(he)桃栗(li)子(zi)(zi)羹 類(lei)(lei)(lei)別(bie)(bie)(bie)：健(jian)(jian)(jian)忘調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 學齡期兒童(tong)食(shi)(shi)譜(pu)(pu) 延緩衰(shuai)老調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 益(yi)(yi)智補(bu)腦(nao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)核(he)桃去(qu)(qu)殼(ke)(ke)(ke)留仁(ren)(ren)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)；2. 栗(li)子(zi)(zi)剝殼(ke)(ke)(ke)后(hou)(hou)(hou)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)溫水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)泡(pao)(pao)3小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)，去(qu)(qu)皮(pi)后(hou)(hou)(hou)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)，切(qie)(qie)(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)兩(liang)瓣；3. 核(he)桃仁(ren)(ren)和(he)(he)(he)栗(li)子(zi)(zi)同放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)，加(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)適(shi)(shi)(shi)(shi)量，置(zhi)旺(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)(shao)(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)(fei)；4. 再(zai)改(gai)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煮(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)1小(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)；5. 將(jiang)(jiang)冰(bing)糖(tang)(tang)(tang)(tang)打成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)屑，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)，將(jiang)(jiang)糖(tang)(tang)(tang)(tang)汁倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)核(he)桃栗(li)子(zi)(zi)羹內(nei)(nei)(nei)(nei)(nei)，攪(jiao)(jiao)勻(yun)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 十(shi)、野蔥(cong)(cong)(cong)(cong)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)牛(niu)(niu)(niu)肉(rou)(rou)(rou) 類(lei)(lei)(lei)別(bie)(bie)(bie)：感冒調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 消化不(bu)(bu)良 補(bu)虛(xu)(xu)養(yang)(yang)(yang)身(shen)(shen)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 健(jian)(jian)(jian)脾(pi)開(kai)(kai)胃調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 營養(yang)(yang)(yang)不(bu)(bu)良調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 冬(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li)(li)(li)(li)(li)(li)(li) 工(gong)(gong)藝(yi)(yi)(yi)：炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao) 1、將(jiang)(jiang)野蔥(cong)(cong)(cong)(cong)去(qu)(qu)雜洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)段(duan)(duan)；2、牛(niu)(niu)(niu)肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)(qie)(qie)片(pian)，放(fang)(fang)(fang)(fang)(fang)(fang)(fang)大(da)(da)碗(wan)(wan)(wan)(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)酒(jiu)(jiu)、精(jing)(jing)(jing)(jing)(jing)(jing)鹽、味(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)(jing)(jing)(jing)、醬(jiang)油(you)(you)(you)(you)(you)、姜(jiang)(jiang)絲(si)(si)(si)(si)腌漬(zi)一(yi)(yi)(yi)會；3、鍋(guo)(guo)(guo)(guo)(guo)放(fang)(fang)(fang)(fang)(fang)(fang)(fang)油(you)(you)(you)(you)(you)燒(shao)(shao)(shao)(shao)(shao)熱，倒(dao)(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)牛(niu)(niu)(niu)肉(rou)(rou)(rou)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)(shu)而入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)；4、放(fang)(fang)(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)野蔥(cong)(cong)(cong)(cong)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)即(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 lunwen55.
一年四季養(yang)生粥
粥不僅具有溫、軟、淡、香、黏等特點(dian),便(bian)于消化(hua)吸收(shou),又保(bao)護胃(wei)黏膜,增添津液(ye).還具有很(hen)強的滋補(bu)作(zuo)用。下面我(wo)給(gei)大家(jia)介紹，希望對你有用!
四季養生粥一、皮蛋瘦肉粥：
主(zhu)料：大米、里脊肉(rou)、皮蛋、青豌豆。
調配料(liao)：蔥、姜、料(liao)酒(jiu)、鹽、生抽、雞精(jing)、香(xiang)油。
做法：
1、大(da)米(mi)淘(tao)洗(xi)干凈，和平時一樣熬粥就好我(wo)加入了幾顆(ke)泡(pao)好的青豌豆。
2、里脊肉先用一勺料酒腌一會，去腥。
3、然后入鍋焯(zhuo)一(yi)會(hui)，七八成熟就可以撈出來，切成小丁，用一(yi)點鹽和生抽腌一(yi)下(xia)入味。
4、皮蛋切(qie)好后，入(ru)鍋蒸一(yi)下，因(yin)為生的(de)皮蛋有一(yi)股(gu)特殊味(wei)道，蒸一(yi)下就好了。
5、粥好后，將皮蛋(dan)和瘦肉(rou)放入(ru)，放入(ru)蔥姜蒜末，繼續小(xiao)火熬(ao)煮。
6、直至所有材(cai)料完全熬好了，放雞精，幾滴香油，就可以出(chu)鍋了。
四季養生粥二、八寶粥：
八種(zhong)配料：大米(mi)、糯米(mi)、小米(mi)、黃豆(dou)、綠(lv)豆(dou)、紅(hong)(hong)豆(dou)、紅(hong)(hong)棗、桂圓。
做法：
1、各種豆類(lei)浸(jin)泡一夜，米類(lei)浸(jin)泡半天，紅棗洗(xi)凈，干(gan)桂圓去殼。
2、所有材料(liao)加入適量水和冰糖(tang)，放砂鍋(guo)中，大(da)火燒開，小(xiao)火煮到粥軟爛粘稠即可(ke)。
四季養生粥三、臘八粥：
材料：紅(hong)棗、核桃、黑米、香(xiang)米、玉(yu)米、葡萄干、紅(hong)豆(dou)、小米。
做法：
1、紅豆，玉米提前泡3-4小時。
2、其他材料混合洗凈(jing)。
3、所(suo)有材料(liao)混合放入(ru)鍋內，加足(zu)量水(shui)，燒開(kai)小火(huo)熬成粥即(ji)可。
四季養生粥四、百合蓮子羹：
材料：
銀(yin)耳花3朵 蓮子20克 干百合20克 冰糖100克 枸杞10克 清水適(shi)量
作法：
1、把銀耳用(yong)溫(wen)(wen)水泡發約半小時(shi)后洗凈，剪去根部，然后用(yong)手撕成小片(pian);蓮子(zi)、百合和(he)枸杞也分(fen)別用(yong)溫(wen)(wen)水泡發。
2、把撕成小片的銀耳放入砂煲內，倒入足夠多的清水，開大(da)火煮開后蓋上(shang)蓋子轉文火煲2個半小時注意不要溢鍋(guo)喲。
3、待銀耳煮至濃稠后，放入冰糖(tang)攪(jiao)拌均勻、然后倒入蓮子，蓋上鍋蓋小火(huo)煮半(ban)小時
4、最后放(fang)入百(bai)合和枸(gou)杞再煮(zhu)(zhu)15分鐘(zhong)左(zuo)右即可熄火(huo)，將煮(zhu)(zhu)好的銀耳羹放(fang)入冰箱冷(leng)藏后食用口感超級(ji)贊喲。
小貼士：
1、銀耳要煮(zhu)很(hen)長的(de)時間才會粘稠(chou)，所以建議家里有高壓鍋的(de)用高壓鍋來煮(zhu)，排氣后用最(zui)小(xiao)火(huo)再燜半個小(xiao)時才可以喲。
2、蓮(lian)子、百合煮的時(shi)間不能太長，不然(ran)就化成粉(fen)末了，但是蓮(lian)子要在(zai)百合前入(ru)鍋(guo)，枸(gou)杞最后才放(fang)入(ru)，枸(gou)杞放(fang)入(ru)過早會產生酸味。
四季養生粥五、養顏木瓜粥：
用料：紅(hong)棗(zao)，桂圓，枸杞，紅(hong)葡萄乾，木瓜，泰國糯米，黃冰糖
做法：
1、煮紅(hong)(hong)棗。紅(hong)(hong)棗我事先(xian)沒泡好(hao)，它需要(yao)煮的時間最長，所以(yi)先(xian)煮。煮的這(zhe)(zhe)個時間就(jiu)可以(yi)把桂圓，枸杞，紅(hong)(hong)葡(pu)(pu)萄干(gan)用(yong)青葡(pu)(pu)萄干(gan)一(yi)樣可以(yi)的用(yong)清水泡上。如果事先(xian)泡好(hao)了(le)(le)紅(hong)(hong)棗，這(zhe)(zhe)一(yi)步就(jiu)可以(yi)省了(le)(le)，直接下米(mi)鍋(guo)里得了(le)(le)。
2、紅棗煮得有點發脹就可以(yi)放糯米了(le)，但不要放多(duo)，糯米會發開，再就是還得給剩下的食材留點地方。
3、糯(nuo)米煮出漿了直接把桂圓，枸杞，木瓜，黃(huang)冰糖(tang)放進去煮到(dao)滿意為止(zhi)，呵，，葡萄干(gan)在粥煮好后(hou)再(zai)放，經過長(chang)時間(jian)煮的葡萄干(gan)會(hui)有點酸味。
四季養生粥六、百合紅棗粥：
原(yuan)料：江米30克，百合(he)9克，紅(hong)棗10枚(mei)，白糖適量。
做法：
1、先(xian)將(jiang)百合用開水泡一次，以沏支一部(bu)分苦味。
2、江米淘凈，和百合、紅棗用文火(huo)緩熬成(cheng)粥，加白糖(tang)適量即(ji)成(cheng)
四季養生粥七、雞肉粥：
1雞胸肉切成細絲(si)，用鹽和(he)油腌一會兒;煮白(bai)米粥(zhou)，半(ban)熟時倒入(ru)雞絲(si)，攪勻(yun)了再(zai)煮;粥(zhou)快好(hao)時，放些姜絲(si)和(he)其它(ta)調味綠色菜(cai)，加鹽。起鍋，喝。
2非(fei)常要點(dian)加了菜(cai)的(de)粥(zhou)(zhou)和白米(mi)粥(zhou)(zhou)的(de)最(zui)大區別：加菜(cai)粥(zhou)(zhou)絕對不(bu)可以長(chang)時間(jian)煮(zhu)。米(mi)淘(tao)洗后(hou)必須用水泡十分(fen)鐘，然(ran)后(hou)用搟(xian)面杖碾碎(sui)，控制在(zai)大都半粒的(de)樣(yang)子。這樣(yang)煮(zhu)粥(zhou)(zhou)的(de)時間(jian)短，口感好(hao)，所(suo)謂"生滾"嘛(ma)。
3重要小貼士可能大家都知道(dao)：煮粥(zhou)加水一次加夠，不得加兩次水。
4如果用雞肉切成(cheng)小(xiao)丁，出鍋后加點小(xiao)蔥絲，就接近廣(guang)州(zhou)"雞粒粥"了。
四季養生粥八、魷魚粥：
把魷(you)魚絲，蒜末(mo)，都先在鍋里煸炒一下，煸出香味。
等到粥好了(le)(le)(le)的時候先放(fang)魷(you)魚絲，等一會兒，再(zai)放(fang)煸好的蒜末，香(xiang)菜末，為(wei)了(le)(le)(le)漂亮還(huan)可以放(fang)些葫(hu)蘿(luo)卜丁，很細(xi)小的，那個味(wei)道非常香(xiang)，對了(le)(le)(le)，別忘了(le)(le)(le)放(fang)鹽(yan)和雞(ji)精。
廣(guang)州的粥(zhou)其實就是(shi)"生滾粥(zhou)"
意(yi)思就是(shi)先要熬好一鍋(guo)(guo)粥，然后就把一部分的粥倒在小鍋(guo)(guo)里煮(zhu)(zhu)，等到粥煮(zhu)(zhu)沸(fei)后就把調好味的材(cai)料放(fang)進去一起煮(zhu)(zhu)，直(zhi)到再沸(fei)騰(teng)時就可以了。
至于材(cai)料就隨個人愛好如：牛肉(rou)片(pian)、豬肉(rou)片(pian)、魚片(pian)等，如果喜(xi)歡的話可以加一點姜絲和蔥花
PS;每次煮的時候(hou)最好(hao)分量(liang)不要太(tai)多，一兩碗就好(hao)，分量(liang)多了(le)(le)煮的時間長材(cai)料就會過火了(le)(le)。
先用(yong)骨頭煲湯,再用(yong)那個湯來熬粥,會特別的好吃,也很有(you)營養.
皮蛋粥就加入碎(sui)的皮蛋,起鍋時加入鹽、蔥花、還(huan)有胡椒粉，看(kan)個人口味吧。重點(dian)就是粥要熬得(de)好(hao)。
四季養生粥九、紅棗粥
紅棗具有(you)良(liang)好的補益作用，其(qi)性(xing)平和(he)，能養血安(an)神，適(shi)用于(yu)久病(bing)體虛、脾胃功能薄弱者(zhe)服食。
紅棗粥香甜可口(kou)，可治療體弱，病后身(shen)虛(xu)、氣血(xue)兩虧、營養不良、脾(pi)胃虛(xu)弱、貧血(xue)等，并有保護肝臟(zang)的(de)作用。
紅(hong)棗粥對美容護膚也是大有益處的。
方法：取紅棗(zao)50克，粳米(mi)100克，同煮為(wei)粥，早、晚溫(wen)熱服食。
四季養生粥十、山藥粥
山(shan)藥(yao)味(wei)甘(gan)平，是一種性質平和的滋補脾、肺、腎的食(shi)物。據近代(dai)醫(yi)學研究，山(shan)藥(yao)含有淀(dian)(dian)粉酶(mei)、膽(dan)堿、粘液(ye)質、糖蛋白和自由氨(an)基酸、脂肪、碳(tan)水化(hua)合物、維生素(su)C及碘、鈣、磷(lin)等(deng)。山(shan)藥(yao)中(zhong)所含的淀(dian)(dian)粉酶(mei)，有人稱(cheng)之為“消化(hua)素(su)”。
因(yin)為它能分(fen)解蛋(dan)白(bai)質和碳(tan)水(shui)化合物(wu)，所(suo)以有滋補效果。中(zhong)老年人在春(chun)季里經常食(shi)用山藥粥，補益頗多。
方法：取干山(shan)(shan)藥片45～60克，或鮮(xian)山(shan)(shan)藥100～200克，洗凈切片，與粳(jing)米(mi)100克同煮粥，早、晚餐食(shi)用。
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春(chun)季如何正確飲食和鍛煉(lian)
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春季(ji)養生(sheng)(sheng)暖胃、補氣、生(sheng)(sheng)津(jin)的湯有哪些(xie)
