養(yang)生吃什么好,推薦各大種類(lei)養(yang)生粥(zhou)
南瓜小米粥
南(nan)(nan)瓜(gua)(gua)(gua)性味甘、溫，歸脾、胃(wei)經，有(you)(you)補中益氣(qi)(qi)、清熱解毒之(zhi)功，適用于脾虛(xu)氣(qi)(qi)弱(ruo)(ruo)、營養不(bu)良、肺癰、水火燙傷(shang)，小(xiao)米(mi)能開腸胃(wei)、補虛(xu)損、益丹田，可(ke)用于氣(qi)(qi)血(xue)虧(kui)(kui)損、體質虛(xu)弱(ruo)(ruo)、胃(wei)納欠佳者進補。所以(yi)南(nan)(nan)瓜(gua)(gua)(gua)小(xiao)米(mi)粥(zhou)適合血(xue)氣(qi)(qi)虧(kui)(kui)損、身體虛(xu)弱(ruo)(ruo)者，術后(hou)和產(chan)后(hou)尤其適宜(yi)喝南(nan)(nan)瓜(gua)(gua)(gua)小(xiao)米(mi)粥(zhou)，胃(wei)口(kou)不(bu)好，體內有(you)(you)熱毒也可(ke)以(yi)多喝南(nan)(nan)瓜(gua)(gua)(gua)小(xiao)米(mi)粥(zhou)。
白粥
在許多粥中，白(bai)粥是最簡單(dan)的了，但是養生(sheng)功效(xiao)卻不(bu)簡單(dan)。白(bai)粥具有滋(zi)補元氣(qi)，止瀉功效(xiao)，生(sheng)津(jin)液，暢胃氣(qi)的功效(xiao)，有清理胃腸、潤澤肝腑、平肝散火的效(xiao)果，尤其值(zhi)得一(yi)提的是白(bai)粥的減肥效(xiao)果一(yi)流。
皮蛋瘦肉粥
主要能提振(zhen)胃口(kou)、促進食(shi)欲，也有養(yang)陰止血、潤肺、止瀉的(de)作用。
綠豆粥
綠(lv)豆粥在(zai)南(nan)方經常(chang)食(shi)用。綠(lv)豆為(wei)一(yi)種(zhong)常(chang)見的(de)雜糧，性(xing)寒味甘，有清熱(re)解毒，降火消暑的(de)功效，十(shi)分適合在(zai)夏天食(shi)用。綠(lv)豆還含有豐富的(de)蛋白質，維生素和微量(liang)元(yuan)素，具有十(shi)分高的(de)營養(yang)價值，是一(yi)種(zhong)十(shi)分健康的(de)天然食(shi)品。
紅豆蓮子粥
健脾補腎，利尿消(xiao)腫。適用于脾虛食少、便溏(tang)、乏(fa)力、腎虛尿頻(pin)、遺精、心(xin)虛失眠、健忘、心(xin)悸等癥。可作為(wei)病(bing)后(hou)體弱者的保(bao)健膳食。也可作為(wei)保(bao)健強身藥膳。
八寶粥
八(ba)(ba)(ba)寶粥也叫臘(la)(la)八(ba)(ba)(ba)粥，喝臘(la)(la)八(ba)(ba)(ba)粥是(shi)中國傳統風俗(su)，在農歷臘(la)(la)月初(chu)八(ba)(ba)(ba)這天(tian)要喝臘(la)(la)八(ba)(ba)(ba)粥。臘(la)(la)八(ba)(ba)(ba)粥被證實有(you)非常好的(de)養(yang)生效果，它調(diao)理營養(yang)，易于吸收，是(shi)“食療”佳品，有(you)和胃(wei)、補脾、養(yang)心、清肺、益腎、利(li)肝(gan)、消渴、明目、通便、安神(shen)的(de)作用，對高血(xue)(xue)壓(ya)、腎虧、糖尿病、心血(xue)(xue)管(guan)病尤其有(you)益。
豬肝粥
豬(zhu)肝粥(zhou)含(han)鐵豐富(fu)(fu)含(han)有豐富(fu)(fu)的蛋白質、卵(luan)磷(lin)脂和(he)微量元素，上班族可以喝了(le)保護眼睛，對于(yu)身(shen)體(ti)虛弱的人來說是恰好的補粥(zhou)，此粥(zhou)也是孕婦(fu)補充鐵質的良好來源，孕婦(fu)常食，可防治缺(que)鐵性貧(pin)血。豬(zhu)肝中含(han)有豐富(fu)(fu)的蛋白質、卵(luan)磷(lin)脂和(he)微量元素，有利于(yu)兒童的智力發育(yu)和(he)身(shen)體(ti)發育(yu)。
四季(ji)養生粥有哪些好的食譜
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。
提示：蘋(pin)果一定要切成帶皮(pi)的月牙瓣，否則容易煮(zhu)碎，而且果皮(pi)中含豐富的果膠(jiao)。常年喝粥，使我的消化、吸收功能日趨好轉，身體由弱變強。真是食補優于藥(yao)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)(nei)經(jing)》里指(zhi)出(chu)(chu)(chu)：“早臥晚起(qi)(qi)(qi)(qi)(qi)，以(yi)待日光(guang)。”意思是(shi)，冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)天(tian)(tian)要(yao)早睡(shui)、晚起(qi)(qi)(qi)(qi)(qi)，起(qi)(qi)(qi)(qi)(qi)床的(de)(de)(de)(de)(de)時(shi)(shi)(shi)(shi)(shi)間最(zui)好在(zai)(zai)(zai)太陽(yang)出(chu)(chu)(chu)來后(hou)(hou)(hou)為(wei)(wei)益(yi)（尤其(qi)對(dui)(dui)于老(lao)(lao)人(ren)(ren)(ren)而言(yan)）。冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)起(qi)(qi)(qi)(qi)(qi)居養(yang)(yang)(yang)生(sheng)(sheng)(sheng)應(ying)注(zhu)意以(yi)下(xia)(xia)幾點(dian)：首先(xian)，穿衣(yi)要(yao)講“衣(yi)服氣(qi)候”，指(zhi)衣(yi)服里層與面板間的(de)(de)(de)(de)(de)溫(wen)(wen)(wen)(wen)(wen)度應(ying)始終保(bao)持(chi)在(zai)(zai)(zai)32℃～33℃，這種(zhong)理(li)(li)(li)想的(de)(de)(de)(de)(de)“衣(yi)服氣(qi)候”，可(ke)緩沖(chong)外(wai)界(jie)寒(han)冷(leng)(leng)(leng)(leng)(leng)氣(qi)候對(dui)(dui)人(ren)(ren)(ren)體(ti)(ti)(ti)的(de)(de)(de)(de)(de)侵襲。其(qi)次，要(yao)注(zhu)重雙腳(jiao)的(de)(de)(de)(de)(de)保(bao)暖。由于腳(jiao)離(li)(li)心(xin)臟(zang)(zang)最(zui)遠，血液供應(ying)少(shao)且(qie)慢，因(yin)此(ci)(ci)(ci)腳(jiao)的(de)(de)(de)(de)(de)皮(pi)溫(wen)(wen)(wen)(wen)(wen)最(zui)低。中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)醫(yi)認為(wei)(wei)，足部受寒(han)，勢必影響內(nei)(nei)(nei)(nei)(nei)(nei)臟(zang)(zang)，可(ke)引致腹瀉(xie)、月經(jing)不(bu)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)、陽(yang)痿(wei)、腰腿(tui)(tui)痛等(deng)病癥。其(qi)三，冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)定時(shi)(shi)(shi)(shi)(shi)開窗換氣(qi)有利(li)于身(shen)(shen)體(ti)(ti)(ti)健(jian)康。其(qi)四，蒙(meng)頭(tou)睡(shui)覺(jue)不(bu)可(ke)取(qu)(qu)(qu)。冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)天(tian)(tian)蒙(meng)頭(tou)睡(shui)覺(jue)極宜造(zao)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)缺氧而致胸悶氣(qi)短(duan)。其(qi)五(wu)，夜間忌憋(bie)尿(niao)。由于冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)夜較長，長時(shi)(shi)(shi)(shi)(shi)間憋(bie)尿(niao)，會(hui)(hui)使(shi)(shi)有毒物質積存(cun)而引起(qi)(qi)(qi)(qi)(qi)膀胱(guang)炎、尿(niao)道炎等(deng)。 鍛煉(lian)強(qiang)(qiang)身(shen)(shen)：俗(su)話說(shuo)：“冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)天(tian)(tian)動(dong)一(yi)(yi)(yi)動(dong)，少(shao)生(sheng)(sheng)(sheng)一(yi)(yi)(yi)場病；冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)天(tian)(tian)懶一(yi)(yi)(yi)懶，多喝藥(yao)(yao)一(yi)(yi)(yi)碗(wan)(wan)(wan)。”事實證明(ming)，冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)多參(can)(can)與室外(wai)活動(dong)，使(shi)(shi)身(shen)(shen)體(ti)(ti)(ti)受到適(shi)(shi)(shi)(shi)當的(de)(de)(de)(de)(de)寒(han)冷(leng)(leng)(leng)(leng)(leng) *** ，可(ke)使(shi)(shi)心(xin)臟(zang)(zang)跳動(dong)加(jia)(jia)(jia)(jia)(jia)(jia)快，呼吸(xi)加(jia)(jia)(jia)(jia)(jia)(jia)深，體(ti)(ti)(ti)內(nei)(nei)(nei)(nei)(nei)(nei)新陳(chen)(chen)代謝加(jia)(jia)(jia)(jia)(jia)(jia)強(qiang)(qiang)，身(shen)(shen)體(ti)(ti)(ti)產生(sheng)(sheng)(sheng)的(de)(de)(de)(de)(de)熱量(liang)增加(jia)(jia)(jia)(jia)(jia)(jia)，有益(yi)健(jian)康。 【春季(ji)(ji)(ji)(ji)(ji)】： 韭菜(cai)(cai)(cai)(cai)(cai)(cai)竹(zhu)子(zi)(zi)(zi) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 薺(qi)菜(cai)(cai)(cai)(cai)(cai)(cai)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)燒(shao)(shao)熟(shu)(shu)(shu)(shu)切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)末(mo)，加(jia)(jia)(jia)(jia)(jia)(jia)炸(zha)熟(shu)(shu)(shu)(shu)的(de)(de)(de)(de)(de)松仁(ren)、鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)(ban)和(he)(he)(he)，百頁(ye)一(yi)(yi)(yi)切(qie)(qie)(qie)(qie)(qie)二用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)滾(gun)(gun)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燙(tang)泡(pao)(pao)后(hou)(hou)(hou)冷(leng)(leng)(leng)(leng)(leng)開水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)激涼(liang)(liang)瀝(li)(li)乾，攤(tan)放(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)潔(jie)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)的(de)(de)(de)(de)(de)砧板上(shang)(shang)(shang)(shang)，一(yi)(yi)(yi)端(duan)放(fang)(fang)(fang)(fang)(fang)薺(qi)菜(cai)(cai)(cai)(cai)(cai)(cai)餡，卷(juan)(juan)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長卷(juan)(juan)，斜(xie)切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)收裝碟。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)明(ming)目(mu)、降(jiang)壓(ya)(ya)。適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春季(ji)(ji)(ji)(ji)(ji)。 桃(tao)(tao)仁(ren)拌(ban)(ban)(ban)(ban)芹(qin)菜(cai)(cai)(cai)(cai)(cai)(cai) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 芹(qin)菜(cai)(cai)(cai)(cai)(cai)(cai)取(qu)(qu)(qu)嫩莖洗(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)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)燙(tang)斷生(sheng)(sheng)(sheng)，撈(lao)出(chu)(chu)(chu)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)冷(leng)(leng)(leng)(leng)(leng)開水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)激涼(liang)(liang)瀝(li)(li)乾，加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)(ban)和(he)(he)(he)；核(he)(he)桃(tao)(tao)仁(ren)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)，放(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)芹(qin)菜(cai)(cai)(cai)(cai)(cai)(cai)上(shang)(shang)(shang)(shang)，食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)吃拌(ban)(ban)(ban)(ban)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)，此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)滋補(bu)肝(gan)腎(shen)、烏發(fa)、降(jiang)血壓(ya)(ya)、適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春季(ji)(ji)(ji)(ji)(ji)。 黑木(mu)(mu)耳炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)豬(zhu)(zhu)(zhu)肝(gan) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 黑木(mu)(mu)耳泡(pao)(pao)發(fa)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)撕朵。豬(zhu)(zhu)(zhu)肝(gan)洗(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)薄片(pian)，在(zai)(zai)(zai)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)淀(dian)粉中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)抓(zhua)芡均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，在(zai)(zai)(zai)熱水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)焯一(yi)(yi)(yi)下(xia)(xia)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)肝(gan)下(xia)(xia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)八成(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)(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，加(jia)(jia)(jia)(jia)(jia)(jia)料(liao)(liao)(liao)(liao)(liao)酒(jiu)，蔥(cong)(cong)(cong)(cong)(cong)末(mo)，姜(jiang)(jiang)(jiang)絲(si)(si)，精(jing)(jing)(jing)鹽(yan)(yan)(yan)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)熟(shu)(shu)(shu)(shu)，倒(dao)(dao)出(chu)(chu)(chu)。鍋(guo)(guo)(guo)(guo)(guo)(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)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)木(mu)(mu)耳炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)亮滑透香(xiang)(xiang)(xiang)(xiang)，倒(dao)(dao)回(hui)豬(zhu)(zhu)(zhu)肝(gan)，加(jia)(jia)(jia)(jia)(jia)(jia)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)，香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)為(wei)(wei)最(zui)佳(jia)補(bu)血，補(bu)肝(gan)腎(shen)，明(ming)目(mu)之(zhi)菜(cai)(cai)(cai)(cai)(cai)(cai)肴(yao)，四季(ji)(ji)(ji)(ji)(ji)皆宜。 菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)蝦(xia)(xia)(xia)皮(pi) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)洗(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)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)段(duan)(duan)，蝦(xia)(xia)(xia)皮(pi)3湯(tang)(tang)(tang)匙(chi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)略沖(chong)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)。炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)油(you)(you)(you)(you)(you)燒(shao)(shao)熱，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)蝦(xia)(xia)(xia)皮(pi)，適(shi)(shi)(shi)(shi)量(liang)蒜蓉(rong)(rong)(rong)，白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)心(xin)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)菜(cai)(cai)(cai)(cai)(cai)(cai)熟(shu)(shu)(shu)(shu)，不(bu)需調(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)即(ji)(ji)(ji)(ji)可(ke)上(shang)(shang)(shang)(shang)桌。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)有開胃(wei)(wei)，潤肺(fei)的(de)(de)(de)(de)(de)功效(xiao)，其(qi)豐(feng)富(fu)的(de)(de)(de)(de)(de)鈣，磷，蛋(dan)白(bai)(bai)(bai)質及維生(sheng)(sheng)(sheng)素對(dui)(dui)體(ti)(ti)(ti)弱乏(fa)力，腰酸足軟(ruan)(ruan)(ruan)有一(yi)(yi)(yi)定的(de)(de)(de)(de)(de)療效(xiao)。秋冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)，初春食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)最(zui)佳(jia)。 川(chuan)貝(bei)雪梨燉(dun)(dun)豬(zhu)(zhu)(zhu)肺(fei) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)川(chuan)貝(bei)、雪梨去(qu)(qu)(qu)(qu)皮(pi)，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)1厘米(mi)的(de)(de)(de)(de)(de)方塊(kuai)(kuai)(kuai)；豬(zhu)(zhu)(zhu)肺(fei)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，擠去(qu)(qu)(qu)(qu)泡(pao)(pao)沫，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長2厘米(mi)的(de)(de)(de)(de)(de)塊(kuai)(kuai)(kuai)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)川(chuan)貝(bei)，豬(zhu)(zhu)(zhu)肺(fei)，雪梨共置砂鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)冰糖(tang)(tang)(tang)(tang)，水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)適(shi)(shi)(shi)(shi)量(liang)，置武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)沸(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)(dun)2小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。有除(chu)痰(tan)、潤肺(fei)、鎮咳等(deng)功效(xiao)，還適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于老(lao)(lao)年(nian)人(ren)(ren)(ren)無痰(tan)熱咳等(deng)癥。 枸杞(qi)春筍肉(rou)(rou)(rou)絲(si)(si) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)瘦(shou)肉(rou)(rou)(rou)洗(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)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)絲(si)(si)；春筍切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)同(tong)樣的(de)(de)(de)(de)(de)絲(si)(si)，炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)花生(sheng)(sheng)(sheng)油(you)(you)(you)(you)(you)燒(shao)(shao)熱，將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)肉(rou)(rou)(rou)絲(si)(si)、筍絲(si)(si)同(tong)時(shi)(shi)(shi)(shi)(shi)下(xia)(xia)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)散(san)，下(xia)(xia)料(liao)(liao)(liao)(liao)(liao)酒(jiu)、白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)、醬(jiang)油(you)(you)(you)(you)(you)、鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)翻(fan)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)攪勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，投入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)枸杞(qi)再翻(fan)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)幾下(xia)(xia)，微(wei)沸(fei)(fei)(fei)(fei)(fei)淋(lin)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于腎(shen)虛目(mu)眩，視覺(jue)模(mo)糊，體(ti)(ti)(ti)弱乏(fa)力等(deng)癥，冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)春兩季(ji)(ji)(ji)(ji)(ji)食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)最(zui)佳(jia)。 春韭炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)蛤(ha)仁(ren) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 蛤(ha)蜊入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)燙(tang)至(zhi)(zhi)殼(ke)微(wei)張(zhang)，剝殼(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)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)切(qie)(qie)(qie)(qie)(qie)段(duan)(duan)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)油(you)(you)(you)(you)(you)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)熘炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)蛤(ha)肉(rou)(rou)(rou)，加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)滋陰健(jian)胃(wei)(wei)，適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)春季(ji)(ji)(ji)(ji)(ji)。 姜(jiang)(jiang)(jiang)汁(zhi)菠菜(cai)(cai)(cai)(cai)(cai)(cai) 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 菠菜(cai)(cai)(cai)(cai)(cai)(cai)揀洗(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)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)（加(jia)(jia)(jia)(jia)(jia)(jia)油(you)(you)(you)(you)(you)和(he)(he)(he)鹽(yan)(yan)(yan)）燙(tang)熟(shu)(shu)(shu)(shu)撈(lao)出(chu)(chu)(chu)，加(jia)(jia)(jia)(jia)(jia)(jia)姜(jiang)(jiang)(jiang)汁(zhi)（姜(jiang)(jiang)(jiang)末(mo)加(jia)(jia)(jia)(jia)(jia)(jia)冷(leng)(leng)(leng)(leng)(leng)開水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)、鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)）、麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)拌(ban)(ban)(ban)(ban)和(he)(he)(he)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)脆嫩清(qing)口(kou)，養(yang)(yang)(yang)血上(shang)(shang)(shang)(shang)血，通利(li)腸胃(wei)(wei)，上(shang)(shang)(shang)(shang)海(hai)酒(jiu)，適(shi)(shi)(shi)(shi)合(he)春季(ji)(ji)(ji)(ji)(ji)。 核(he)(he)桃(tao)(tao)仁(ren)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)春韭 【做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)】 核(he)(he)桃(tao)(tao)仁(ren)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)麻(ma)(ma)(ma)(ma)油(you)(you)(you)(you)(you)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)(xiang)(xiang)，韭菜(cai)(cai)(cai)(cai)(cai)(cai)洗(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)段(duan)(duan)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)油(you)(you)(you)(you)(you)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)，加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)后(hou)(hou)(hou)，放(fang)(fang)(fang)(fang)(fang)桃(tao)(tao)仁(ren)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。此(ci)(ci)(ci)菜(cai)(cai)(cai)(cai)(cai)(cai)補(bu)腎(shen)壯陽(yang)，適(shi)(shi)(shi)(shi)合(he)春季(ji)(ji)(ji)(ji)(ji)。 【夏天(tian)(tian)】： 荷(he)葉(xie)(xie)茯苓粥(zhou)(zhou)(zhou)(zhou)： [配(pei)料(liao)(liao)(liao)(liao)(liao)] 荷(he)葉(xie)(xie)1張(zhang)(鮮(xian)(xian)(xian)(xian)、干(gan)(gan)均(jun)(jun)可(ke))，茯苓50克(ke)(ke)(ke)，粳(jing)米(mi)或小(xiao)(xiao)(xiao)(xiao)米(mi)100克(ke)(ke)(ke)，白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)適(shi)(shi)(shi)(shi)量(liang)。 [做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)] 先(xian)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)荷(he)葉(xie)(xie)煎(jian)湯(tang)(tang)(tang)去(qu)(qu)(qu)(qu)渣，把(ba)茯苓、洗(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)米(mi)或小(xiao)(xiao)(xiao)(xiao)米(mi)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)藥(yao)(yao)湯(tang)(tang)(tang)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，同(tong)煮(zhu)(zhu)(zhu)為(wei)(wei)粥(zhou)(zhou)(zhou)(zhou)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)前將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)。 [功效(xiao)] 清(qing)熱解暑(shu)，寧(ning)心(xin)安神，止瀉(xie)止痢(對(dui)(dui)心(xin)血管疾病、神經(jing)衰(shuai)弱者亦有療效(xiao))。 涼(liang)(liang)拌(ban)(ban)(ban)(ban)萵筍： [配(pei)料(liao)(liao)(liao)(liao)(liao)] 鮮(xian)(xian)(xian)(xian)萵筍350克(ke)(ke)(ke)，蔥(cong)(cong)(cong)(cong)(cong)、香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、鹽(yan)(yan)(yan)、白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)各適(shi)(shi)(shi)(shi)量(liang)。 [做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)] 萵筍洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)去(qu)(qu)(qu)(qu)皮(pi)，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)長條小(xiao)(xiao)(xiao)(xiao)塊(kuai)(kuai)(kuai)，盛(sheng)(sheng)(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盤(pan)內(nei)(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)(jia)精(jing)(jing)(jing)鹽(yan)(yan)(yan)攪拌(ban)(ban)(ban)(ban)，腌(a)(a)1小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，潷去(qu)(qu)(qu)(qu)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)(fen)(fen)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)拌(ban)(ban)(ban)(ban)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)蔥(cong)(cong)(cong)(cong)(cong)切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)蔥(cong)(cong)(cong)(cong)(cong)花撒(sa)(sa)(sa)在(zai)(zai)(zai)萵筍上(shang)(shang)(shang)(shang)，鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)燒(shao)(shao)熱放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)，待油(you)(you)(you)(you)(you)熱時(shi)(shi)(shi)(shi)(shi)澆在(zai)(zai)(zai)蔥(cong)(cong)(cong)(cong)(cong)花上(shang)(shang)(shang)(shang)，攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)即(ji)(ji)(ji)(ji)可(ke)。 [功效(xiao)] 利(li)五(wu)臟(zang)(zang)，通經(jing)脈(mo)(mo)。 奶(nai)油(you)(you)(you)(you)(you)冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜球(qiu)： [配(pei)料(liao)(liao)(liao)(liao)(liao)] 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜500克(ke)(ke)(ke)，煉(lian)乳(ru)20克(ke)(ke)(ke)，熟(shu)(shu)(shu)(shu)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)(tui)10克(ke)(ke)(ke)，精(jing)(jing)(jing)鹽(yan)(yan)(yan)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)、香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)、水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)淀(dian)粉、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)各適(shi)(shi)(shi)(shi)量(liang)。 [做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)] 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜去(qu)(qu)(qu)(qu)皮(pi)，洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)削成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)見圓(yuan)小(xiao)(xiao)(xiao)(xiao)球(qiu)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)略煮(zhu)(zhu)(zhu)后(hou)(hou)(hou)，倒(dao)(dao)入(ru)(ru)(ru)(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)使(shi)(shi)之(zhi)冷(leng)(leng)(leng)(leng)(leng)卻。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜球(qiu)排(pai)放(fang)(fang)(fang)(fang)(fang)在(zai)(zai)(zai)大(da)(da)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)上(shang)(shang)(shang)(shang)籠(long)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)蒸(zheng)30分(fen)(fen)(fen)鐘(zhong)(zhong)取(qu)(qu)(qu)出(chu)(chu)(chu)。把(ba)冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜球(qiu)復入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盆中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，湯(tang)(tang)(tang)倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)加(jia)(jia)(jia)(jia)(jia)(jia)煉(lian)乳(ru)煮(zhu)(zhu)(zhu)沸(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)淀(dian)粉勾芡，冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)瓜球(qiu)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)，淋(lin)上(shang)(shang)(shang)(shang)香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，最(zui)后(hou)(hou)(hou)撒(sa)(sa)(sa)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)(tui)末(mo)出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 [功效(xiao)] 清(qing)熱解毒，生(sheng)(sheng)(sheng)津除(chu)煩，補(bu)虛損，益(yi)脾(pi)(pi)胃(wei)(wei)。 兔(tu)肉(rou)(rou)(rou)健(jian)脾(pi)(pi)湯(tang)(tang)(tang)： [配(pei)料(liao)(liao)(liao)(liao)(liao)] 兔(tu)肉(rou)(rou)(rou)200克(ke)(ke)(ke)，淮(huai)山30克(ke)(ke)(ke)，枸杞(qi)子(zi)(zi)(zi)15克(ke)(ke)(ke)，黨(dang)參(can)(can)15克(ke)(ke)(ke)，黃芪15克(ke)(ke)(ke)，大(da)(da)棗30克(ke)(ke)(ke)。 [做(zuo)(zuo)法(fa)(fa)(fa)(fa)(fa)(fa)] 兔(tu)肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)與其(qi)它配(pei)料(liao)(liao)(liao)(liao)(liao)武(wu)火(huo)(huo)(huo)(huo)(huo)(huo)同(tong)煮(zhu)(zhu)(zhu)，煮(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)改文火(huo)(huo)(huo)(huo)(huo)(huo)繼續(xu)煎(jian)煮(zhu)(zhu)(zhu)2小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，湯(tang)(tang)(tang)、肉(rou)(rou)(rou)同(tong)食(shi)(shi)(shi)(shi)。 [功效(xiao)] 健(jian)脾(pi)(pi)益(yi)氣(qi)。 【秋天(tian)(tian)】： 赤(chi)小(xiao)(xiao)(xiao)(xiao)豆鯉(li)(li)(li)魚(yu)(yu)粥(zhou)(zhou)(zhou)(zhou) 類(lei)別(bie)： 通乳(ru)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 秋季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)腫(zhong)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 工(gong)藝(yi)(yi)(yi)(yi)(yi)： 煮(zhu)(zhu)(zhu) 口(kou)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)： 咸鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei) 食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)：中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)餐(can)(can)(can)|晚餐(can)(can)(can)| 主(zhu)料(liao)(liao)(liao)(liao)(liao)： 鯉(li)(li)(li)魚(yu)(yu)500.0 克(ke)(ke)(ke) 赤(chi)小(xiao)(xiao)(xiao)(xiao)豆100.0 克(ke)(ke)(ke) 粳(jing)米(mi)150.0 克(ke)(ke)(ke) 輔(fu)料(liao)(liao)(liao)(liao)(liao)： 陳(chen)(chen)皮(pi)3.0 克(ke)(ke)(ke) 調(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)： 味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)1.0 克(ke)(ke)(ke)姜(jiang)(jiang)(jiang)2.0 克(ke)(ke)(ke) 料(liao)(liao)(liao)(liao)(liao)酒(jiu)6.0 克(ke)(ke)(ke) 大(da)(da)蔥(cong)(cong)(cong)(cong)(cong)5.0 克(ke)(ke)(ke) 香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)3.0 克(ke)(ke)(ke)鹽(yan)(yan)(yan)2.0 克(ke)(ke)(ke) 花生(sheng)(sheng)(sheng)油(you)(you)(you)(you)(you)10.0 克(ke)(ke)(ke) 烹(peng)飪方法(fa)(fa)(fa)(fa)(fa)(fa)： 1. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)赤(chi)小(xiao)(xiao)(xiao)(xiao)豆、粳(jing)米(mi)淘(tao)(tao)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干(gan)(gan)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)浸(jin)(jin)(jin)泡(pao)(pao)充分(fen)(fen)(fen)后(hou)(hou)(hou)撈(lao)出(chu)(chu)(chu)瀝(li)(li)干(gan)(gan)； 2. 陳(chen)(chen)皮(pi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)溫(wen)(wen)(wen)(wen)(wen)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)(jin)軟(ruan)(ruan)(ruan)，洗(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)(cong)姜(jiang)(jiang)(jiang)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)分(fen)(fen)(fen)別(bie)切(qie)(qie)(qie)(qie)(qie)段(duan)(duan)、片(pian)備用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)； 4. 鯉(li)(li)(li)魚(yu)(yu)去(qu)(qu)(qu)(qu)鰓，剖腹去(qu)(qu)(qu)(qu)內(nei)(nei)(nei)(nei)(nei)(nei)臟(zang)(zang)，不(bu)去(qu)(qu)(qu)(qu)鱗，沖(chong)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干(gan)(gan)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)； 5. 取(qu)(qu)(qu)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)花生(sheng)(sheng)(sheng)油(you)(you)(you)(you)(you)燒(shao)(shao)熱，下(xia)(xia)蔥(cong)(cong)(cong)(cong)(cong)段(duan)(duan)、姜(jiang)(jiang)(jiang)片(pian)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)香(xiang)(xiang)(xiang)(xiang)； 6. 烹(peng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)(liao)(liao)(liao)酒(jiu)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(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)、赤(chi)小(xiao)(xiao)(xiao)(xiao)豆、鯉(li)(li)(li)魚(yu)(yu)、陳(chen)(chen)皮(pi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煨(wei)煮(zhu)(zhu)(zhu)至(zhi)(zhi)鯉(li)(li)(li)魚(yu)(yu)熟(shu)(shu)(shu)(shu)爛； 7. 撈(lao)出(chu)(chu)(chu)鯉(li)(li)(li)魚(yu)(yu)，再加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)粳(jing)米(mi)，續(xu)煮(zhu)(zhu)(zhu)至(zhi)(zhi)粥(zhou)(zhou)(zhou)(zhou)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)； 8. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)鯉(li)(li)(li)魚(yu)(yu)去(qu)(qu)(qu)(qu)鱗，去(qu)(qu)(qu)(qu)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)骨(gu)(gu)刺，魚(yu)(yu)肉(rou)(rou)(rou)再放(fang)(fang)(fang)(fang)(fang)回(hui)粥(zhou)(zhou)(zhou)(zhou)內(nei)(nei)(nei)(nei)(nei)(nei)； 9. 鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、鹽(yan)(yan)(yan)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)，淋(lin)上(shang)(shang)(shang)(shang)香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)，即(ji)(ji)(ji)(ji)可(ke)盛(sheng)(sheng)(sheng)起(qi)(qi)(qi)(qi)(qi)食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 【冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)天(tian)(tian)】： 一(yi)(yi)(yi)、白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)粥(zhou)(zhou)(zhou)(zhou) 類(lei)別(bie)：便(bian)秘調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 快餐(can)(can)(can)/主(zhu)食(shi)(shi)(shi)(shi) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)大(da)(da)白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)擇洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干(gan)(gan)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粗絲(si)(si)；2. 姜(jiang)(jiang)(jiang)洗(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)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)絲(si)(si)備用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；3. 粳(jing)米(mi)淘(tao)(tao)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)干(gan)(gan)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)浸(jin)(jin)(jin)泡(pao)(pao)半(ban)小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，撈(lao)出(chu)(chu)(chu)，瀝(li)(li)干(gan)(gan)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)(fen)(fen)；4. 坐(zuo)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)點(dian)火(huo)(huo)(huo)(huo)(huo)(huo)，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)豬(zhu)(zhu)(zhu)油(you)(you)(you)(you)(you)燒(shao)(shao)熱，下(xia)(xia)白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)、姜(jiang)(jiang)(jiang)絲(si)(si)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)，起(qi)(qi)(qi)(qi)(qi)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)盛(sheng)(sheng)(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)；5. 取(qu)(qu)(qu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(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)，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)粳(jing)米(mi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)；6. 改用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)熬煮(zhu)(zhu)(zhu)至(zhi)(zhi)粥(zhou)(zhou)(zhou)(zhou)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)時(shi)(shi)(shi)(shi)(shi)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)白(bai)(bai)(bai)菜(cai)(cai)(cai)(cai)(cai)(cai)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鹽(yan)(yan)(yan)，味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)拌(ban)(ban)(ban)(ban)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)；7. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)粥(zhou)(zhou)(zhou)(zhou)再略煮(zhu)(zhu)(zhu)片(pian)刻(ke)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 二、杭(hang)式果羹(geng)(geng) 類(lei)別(bie)：老(lao)(lao)人(ren)(ren)(ren)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 高血壓(ya)(ya)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 動(dong)脈(mo)(mo)硬化調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 延緩衰(shuai)老(lao)(lao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 先(xian)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)鮮(xian)(xian)(xian)(xian)板栗(li)(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)在(zai)(zai)(zai)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)煮(zhu)(zhu)(zhu)5分(fen)(fen)(fen)鐘(zhong)(zhong)；2. 離(li)(li)火(huo)(huo)(huo)(huo)(huo)(huo)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量(liang)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)大(da)(da)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)；3. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)板栗(li)(li)趁熱剝去(qu)(qu)(qu)(qu)皮(pi)殼(ke)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)盤(pan)內(nei)(nei)(nei)(nei)(nei)(nei)，上(shang)(shang)(shang)(shang)屜用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)蒸(zheng)5分(fen)(fen)(fen)鐘(zhong)(zhong)左右(you)，取(qu)(qu)(qu)出(chu)(chu)(chu)切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)(xiao)丁；4. 炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，置旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(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)1000克(ke)(ke)(ke)，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)栗(li)(li)子(zi)(zi)(zi)肉(rou)(rou)(rou)丁和(he)(he)(he)白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，燒(shao)(shao)開時(shi)(shi)(shi)(shi)(shi)撇去(qu)(qu)(qu)(qu)浮沫；5. 鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)糖(tang)(tang)(tang)(tang)桂花，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)藕粉和(he)(he)(he)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)50克(ke)(ke)(ke)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)稀勾芡，便(bian)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)果羹(geng)(geng)，盛(sheng)(sheng)(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)即(ji)(ji)(ji)(ji)可(ke)。 三、奶(nai)香(xiang)(xiang)(xiang)(xiang)麥(mai)片(pian)粥(zhou)(zhou)(zhou)(zhou) 類(lei)別(bie)：老(lao)(lao)人(ren)(ren)(ren)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 高血壓(ya)(ya)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 動(dong)脈(mo)(mo)硬化調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 快餐(can)(can)(can)/主(zhu)食(shi)(shi)(shi)(shi) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 粳(jing)米(mi)洗(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)浸(jin)(jin)(jin)泡(pao)(pao)半(ban)小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，撈(lao)出(chu)(chu)(chu)，瀝(li)(li)干(gan)(gan)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)(fen)(fen)；2. 坐(zuo)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)點(dian)火(huo)(huo)(huo)(huo)(huo)(huo)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)600克(ke)(ke)(ke)高湯(tang)(tang)(tang)煮(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)，再轉入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)熬煮(zhu)(zhu)(zhu)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粥(zhou)(zhou)(zhou)(zhou)；3. 在(zai)(zai)(zai)粥(zhou)(zhou)(zhou)(zhou)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)沖(chong)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鮮(xian)(xian)(xian)(xian)牛(niu)奶(nai)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)火(huo)(huo)(huo)(huo)(huo)(huo)煮(zhu)(zhu)(zhu)沸(fei)(fei)(fei)(fei)(fei)；4. 加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)麥(mai)片(pian)及白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)裝碗(wan)(wan)(wan)即(ji)(ji)(ji)(ji)可(ke)。 四、砂鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)排(pai)骨(gu)(gu)粥(zhou)(zhou)(zhou)(zhou) 類(lei)別(bie)：青少(shao)年(nian)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 健(jian)脾(pi)(pi)開胃(wei)(wei)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 營養(yang)(yang)(yang)不(bu)良(liang)(liang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 快餐(can)(can)(can)/主(zhu)食(shi)(shi)(shi)(shi) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 豬(zhu)(zhu)(zhu)排(pai)骨(gu)(gu)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，剁(duo)段(duan)(duan)，過油(you)(you)(you)(you)(you)炸(zha)透；2. 生(sheng)(sheng)(sheng)菜(cai)(cai)(cai)(cai)(cai)(cai)洗(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)絲(si)(si)；3. 蔥(cong)(cong)(cong)(cong)(cong)姜(jiang)(jiang)(jiang)洗(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)末(mo)備用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；4. 粳(jing)米(mi)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，浸(jin)(jin)(jin)泡(pao)(pao)半(ban)小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，撈(lao)出(chu)(chu)(chu)，瀝(li)(li)干(gan)(gan)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)分(fen)(fen)(fen)；5. 粳(jing)米(mi)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)砂鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(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)，旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)；6. 轉小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)慢煮(zhu)(zhu)(zhu)半(ban)小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)；7. 豬(zhu)(zhu)(zhu)排(pai)骨(gu)(gu)段(duan)(duan)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)，撒(sa)(sa)(sa)上(shang)(shang)(shang)(shang)青豆和(he)(he)(he)生(sheng)(sheng)(sheng)菜(cai)(cai)(cai)(cai)(cai)(cai)絲(si)(si)，繼續(xu)煮(zhu)(zhu)(zhu)20分(fen)(fen)(fen)鐘(zhong)(zhong)；8. 再加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、胡椒(jiao)粉攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)；9. 稍(shao)燜片(pian)刻(ke)，撒(sa)(sa)(sa)上(shang)(shang)(shang)(shang)蔥(cong)(cong)(cong)(cong)(cong)末(mo)、姜(jiang)(jiang)(jiang)末(mo)，即(ji)(ji)(ji)(ji)可(ke)盛(sheng)(sheng)(sheng)起(qi)(qi)(qi)(qi)(qi)食(shi)(shi)(shi)(shi)和(he)(he)(he)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 五(wu)、雞(ji)(ji)蓉(rong)(rong)(rong)豆花羹(geng)(geng) 類(lei)別(bie)：孕婦食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 學(xue)齡前兒(er)童(tong)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 營養(yang)(yang)(yang)不(bu)良(liang)(liang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)脯肉(rou)(rou)(rou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，剔去(qu)(qu)(qu)(qu)粗筋，剁(duo)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)極細的(de)(de)(de)(de)(de)蓉(rong)(rong)(rong)泥(ni)；2. 雞(ji)(ji)蓉(rong)(rong)(rong)盛(sheng)(sheng)(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)少(shao)許(xu)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)、料(liao)(liao)(liao)(liao)(liao)酒(jiu)、鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、溼淀(dian)粉，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)筷(kuai)子(zi)(zi)(zi)攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)；3. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)蛋(dan)清(qing)打入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)筷(kuai)子(zi)(zi)(zi)按同(tong)一(yi)(yi)(yi)方向(xiang)攪拌(ban)(ban)(ban)(ban)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)糊狀，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)雞(ji)(ji)蓉(rong)(rong)(rong)碗(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)拌(ban)(ban)(ban)(ban)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)待用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)；4. 筍、香(xiang)(xiang)(xiang)(xiang)菇(gu)、魚(yu)(yu)肉(rou)(rou)(rou)分(fen)(fen)(fen)別(bie)切(qie)(qie)(qie)(qie)(qie)片(pian)；5. 炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)燒(shao)(shao)熱，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)高湯(tang)(tang)(tang)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)筍片(pian)、香(xiang)(xiang)(xiang)(xiang)菇(gu)片(pian)，蝦(xia)(xia)(xia)仁(ren)、魚(yu)(yu)片(pian)和(he)(he)(he)料(liao)(liao)(liao)(liao)(liao)酒(jiu)、鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)后(hou)(hou)(hou)撇去(qu)(qu)(qu)(qu)浮沫；6. 原鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)改用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)火(huo)(huo)(huo)(huo)(huo)(huo)，雞(ji)(ji)蓉(rong)(rong)(rong)糊慢慢拖放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)湯(tang)(tang)(tang)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，見凝聚并浮起(qi)(qi)(qi)(qi)(qi)，呈豆花形時(shi)(shi)(shi)(shi)(shi)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)漏勺撈(lao)出(chu)(chu)(chu)；7. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)湯(tang)(tang)(tang)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)先(xian)出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)盛(sheng)(sheng)(sheng)裝在(zai)(zai)(zai)湯(tang)(tang)(tang)碗(wan)(wan)(wan)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，然后(hou)(hou)(hou)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)雞(ji)(ji)蓉(rong)(rong)(rong)豆花，撒(sa)(sa)(sa)上(shang)(shang)(shang)(shang)火(huo)(huo)(huo)(huo)(huo)(huo)腿(tui)(tui)末(mo)即(ji)(ji)(ji)(ji)可(ke)。 六、清(qing)牛(niu)肉(rou)(rou)(rou)湯(tang)(tang)(tang) 類(lei)別(bie)：低溫(wen)(wen)(wen)(wen)(wen)環境作業人(ren)(ren)(ren)群食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 貧(pin)血調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：隔(ge)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燉(dun)(dun) 1. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)牛(niu)肉(rou)(rou)(rou)切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)細小(xiao)(xiao)(xiao)(xiao)的(de)(de)(de)(de)(de)薄塊(kuai)(kuai)(kuai)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)碗(wan)(wan)(wan)或盅(zhong)(zhong)內(nei)(nei)(nei)(nei)(nei)(nei)。2. 在(zai)(zai)(zai)牛(niu)肉(rou)(rou)(rou)盅(zhong)(zhong)內(nei)(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量(liang)的(de)(de)(de)(de)(de)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，再放(fang)(fang)(fang)(fang)(fang)些酒(jiu)及姜(jiang)(jiang)(jiang)汁(zhi)（也可(ke)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)老(lao)(lao)姜(jiang)(jiang)(jiang)），然后(hou)(hou)(hou)隔(ge)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)燉(dun)(dun)2小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，便(bian)有一(yi)(yi)(yi)盅(zhong)(zhong)價值營養(yang)(yang)(yang)高的(de)(de)(de)(de)(de)清(qing)牛(niu)肉(rou)(rou)(rou)湯(tang)(tang)(tang)。 七、妙香(xiang)(xiang)(xiang)(xiang)紅棗羹(geng)(geng) 類(lei)別(bie)：失(shi)眠調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 自汗盜汗調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 神經(jing)衰(shuai)弱調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 把(ba)酸棗仁(ren)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，去(qu)(qu)(qu)(qu)雜(za)質；2. 紅棗洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，去(qu)(qu)(qu)(qu)核(he)(he)；3. 枸杞(qi)洗(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)溫(wen)(wen)(wen)(wen)(wen)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)泡(pao)(pao)軟(ruan)(ruan)(ruan)；4. 把(ba)酸棗仁(ren)、紅棗、枸杞(qi)、桂圓(yuan)肉(rou)(rou)(rou)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)燉(dun)(dun)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)適(shi)(shi)(shi)(shi)量(liang)冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)，置旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)；5. 再用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煎(jian)煮(zhu)(zhu)(zhu)25分(fen)(fen)(fen)鐘(zhong)(zhong)，最(zui)后(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)，攪拌(ban)(ban)(ban)(ban)均(jun)(jun)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)，即(ji)(ji)(ji)(ji)可(ke)盛(sheng)(sheng)(sheng)起(qi)(qi)(qi)(qi)(qi)食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 八、酸辣魚(yu)(yu)頭(tou)羹(geng)(geng) 類(lei)別(bie)：利(li)尿(niao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 孕婦食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 青少(shao)年(nian)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 營養(yang)(yang)(yang)不(bu)良(liang)(liang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 草魚(yu)(yu)取(qu)(qu)(qu)頭(tou)洗(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)(jing)，對(dui)(dui)半(ban)剖開，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)(fei)(fei)(fei)(fei)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)煮(zhu)(zhu)(zhu)熟(shu)(shu)(shu)(shu)；2. 取(qu)(qu)(qu)出(chu)(chu)(chu)置冷(leng)(leng)(leng)(leng)(leng)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)浸(jin)(jin)(jin)泡(pao)(pao)，去(qu)(qu)(qu)(qu)骨(gu)(gu)留魚(yu)(yu)腦(nao)(nao)，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)(xiao)塊(kuai)(kuai)(kuai)；3. 半(ban)肥豬(zhu)(zhu)(zhu)瘦(shou)肉(rou)(rou)(rou)洗(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)絲(si)(si)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)適(shi)(shi)(shi)(shi)量(liang)淀(dian)粉和(he)(he)(he)生(sheng)(sheng)(sheng)抽(chou)拌(ban)(ban)(ban)(ban)勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)腌(a)(a)漬(zi)；4. 香(xiang)(xiang)(xiang)(xiang)菇(gu)泡(pao)(pao)發(fa)回(hui)軟(ruan)(ruan)(ruan)，去(qu)(qu)(qu)(qu)蒂，洗(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)絲(si)(si)；5. 木(mu)(mu)耳放(fang)(fang)(fang)(fang)(fang)溫(wen)(wen)(wen)(wen)(wen)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)浸(jin)(jin)(jin)軟(ruan)(ruan)(ruan)，切(qie)(qie)(qie)(qie)(qie)絲(si)(si)；6. 蔥(cong)(cong)(cong)(cong)(cong)切(qie)(qie)(qie)(qie)(qie)段(duan)(duan)；姜(jiang)(jiang)(jiang)切(qie)(qie)(qie)(qie)(qie)片(pian)；7. 坐(zuo)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)點(dian)火(huo)(huo)(huo)(huo)(huo)(huo)，入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)色(se)拉油(you)(you)(you)(you)(you)燒(shao)(shao)熱，爆香(xiang)(xiang)(xiang)(xiang)姜(jiang)(jiang)(jiang)片(pian)、蔥(cong)(cong)(cong)(cong)(cong)段(duan)(duan)，下(xia)(xia)肉(rou)(rou)(rou)絲(si)(si)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)半(ban)熟(shu)(shu)(shu)(shu)；8. 烹(peng)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)(liao)(liao)(liao)酒(jiu)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)清(qing)湯(tang)(tang)(tang)，下(xia)(xia)香(xiang)(xiang)(xiang)(xiang)菇(gu)絲(si)(si)、木(mu)(mu)耳絲(si)(si)，以(yi)生(sheng)(sheng)(sheng)抽(chou)、鹽(yan)(yan)(yan)、白(bai)(bai)(bai)糖(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)，煮(zhu)(zhu)(zhu)滾(gun)(gun)；9. 煮(zhu)(zhu)(zhu)滾(gun)(gun)后(hou)(hou)(hou)下(xia)(xia)魚(yu)(yu)腦(nao)(nao)，加(jia)(jia)(jia)(jia)(jia)(jia)白(bai)(bai)(bai)醋和(he)(he)(he)胡椒(jiao)粉，以(yi)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)溶(rong)粟粉勾芡，等(deng)再次滾(gun)(gun)起(qi)(qi)(qi)(qi)(qi)，淋(lin)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)香(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)，即(ji)(ji)(ji)(ji)可(ke)盛(sheng)(sheng)(sheng)起(qi)(qi)(qi)(qi)(qi)食(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)。 九、核(he)(he)桃(tao)(tao)栗(li)(li)子(zi)(zi)(zi)羹(geng)(geng) 類(lei)別(bie)：健(jian)忘調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 學(xue)齡期(qi)兒(er)童(tong)食(shi)(shi)(shi)(shi)譜(pu)(pu)(pu)(pu) 延緩衰(shuai)老(lao)(lao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 益(yi)智補(bu)腦(nao)(nao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：煮(zhu)(zhu)(zhu) 1. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)核(he)(he)桃(tao)(tao)去(qu)(qu)(qu)(qu)殼(ke)留仁(ren)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)(xiang)(xiang)；2. 栗(li)(li)子(zi)(zi)(zi)剝殼(ke)后(hou)(hou)(hou)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)溫(wen)(wen)(wen)(wen)(wen)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)浸(jin)(jin)(jin)泡(pao)(pao)3小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)，去(qu)(qu)(qu)(qu)皮(pi)后(hou)(hou)(hou)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)香(xiang)(xiang)(xiang)(xiang)，切(qie)(qie)(qie)(qie)(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)兩瓣；3. 核(he)(he)桃(tao)(tao)仁(ren)和(he)(he)(he)栗(li)(li)子(zi)(zi)(zi)同(tong)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)中(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)，加(jia)(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)(shui)適(shi)(shi)(shi)(shi)量(liang)，置旺(wang)(wang)火(huo)(huo)(huo)(huo)(huo)(huo)上(shang)(shang)(shang)(shang)燒(shao)(shao)沸(fei)(fei)(fei)(fei)(fei)；4. 再改用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小(xiao)(xiao)(xiao)(xiao)火(huo)(huo)(huo)(huo)(huo)(huo)煮(zhu)(zhu)(zhu)1小(xiao)(xiao)(xiao)(xiao)時(shi)(shi)(shi)(shi)(shi)；5. 將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)冰糖(tang)(tang)(tang)(tang)打成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)屑，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)內(nei)(nei)(nei)(nei)(nei)(nei)，將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)糖(tang)(tang)(tang)(tang)汁(zhi)倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)核(he)(he)桃(tao)(tao)栗(li)(li)子(zi)(zi)(zi)羹(geng)(geng)內(nei)(nei)(nei)(nei)(nei)(nei)，攪勻(yun)(yun)(yun)(yun)(yun)(yun)(yun)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 十(shi)、野(ye)(ye)蔥(cong)(cong)(cong)(cong)(cong)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)牛(niu)肉(rou)(rou)(rou) 類(lei)別(bie)：感冒調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 消化不(bu)良(liang)(liang) 補(bu)虛養(yang)(yang)(yang)身(shen)(shen)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 健(jian)脾(pi)(pi)開胃(wei)(wei)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 營養(yang)(yang)(yang)不(bu)良(liang)(liang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 冬(dong)(dong)(dong)(dong)(dong)(dong)(dong)季(ji)(ji)(ji)(ji)(ji)養(yang)(yang)(yang)生(sheng)(sheng)(sheng)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)理(li)(li)(li) 工(gong)藝(yi)(yi)(yi)(yi)(yi)：炒(chao)(chao)(chao)(chao)(chao)(chao)(chao) 1、將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)野(ye)(ye)蔥(cong)(cong)(cong)(cong)(cong)去(qu)(qu)(qu)(qu)雜(za)洗(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)段(duan)(duan)；2、牛(niu)肉(rou)(rou)(rou)洗(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)片(pian)，放(fang)(fang)(fang)(fang)(fang)大(da)(da)碗(wan)(wan)(wan)內(nei)(nei)(nei)(nei)(nei)(nei)加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)料(liao)(liao)(liao)(liao)(liao)酒(jiu)、精(jing)(jing)(jing)鹽(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)(jing)、醬(jiang)油(you)(you)(you)(you)(you)、姜(jiang)(jiang)(jiang)絲(si)(si)腌(a)(a)漬(zi)一(yi)(yi)(yi)會(hui)(hui)；3、鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)放(fang)(fang)(fang)(fang)(fang)油(you)(you)(you)(you)(you)燒(shao)(shao)熱，倒(dao)(dao)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)牛(niu)肉(rou)(rou)(rou)煸(bian)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)熟(shu)(shu)(shu)(shu)而入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)；4、放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)野(ye)(ye)蔥(cong)(cong)(cong)(cong)(cong)炒(chao)(chao)(chao)(chao)(chao)(chao)(chao)至(zhi)(zhi)入(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)，出(chu)(chu)(chu)鍋(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)(guo)即(ji)(ji)(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。 lunwen55.
有益于(yu)心臟健(jian)康的(de)“飲(yin)食秘方”——四種“養生粥(zhou)”推薦(jian)給您
心臟是(shi)我們身(shen)體中(zhong)唯一一個片刻不可以休息的器(qi)官，它在(zai)身(shen)體里夜以繼日地工作(zuo)著，主(zhu)導著生命的存(cun)在(zai)與延續(xu)。
現代人工作繁忙，沒有(you)太(tai)多的時間去精心(xin)烹飪(ren)食物，今(jin)天(tian)給大家介(jie)紹幾種簡(jian)單(dan)易學、還有(you)益(yi)于心(xin)臟 健康 的“ 養生 粥”做法！
一、黑芝麻玉米粥
1. 原料：黑(hei)芝麻15克，新鮮玉米80克
2. 做法：水(shui)適量(liang)，待鍋(guo)中水(shui)燒(shao)開后(hou)，將玉米入(ru)鍋(guo)熬20分鐘(zhong)(zhong)，再把芝麻入(ru)鍋(guo)熬5分鐘(zhong)(zhong)后(hou)即可食用。
3. 作(zuo)用：黑芝(zhi)麻、玉(yu)米兩者聯用，有調節膽(dan)固醇，降糖、降壓、降脂(zhi)的作(zuo)用。
二、紅豆薏米粥
1. 原(yuan)料：薏(yi)米、紅(hong)豆各1/2杯(bei)(bei)，清水10杯(bei)(bei)
2. 做法：將(jiang)薏米、紅(hong)豆洗干凈(jing)后在清水中浸泡4小時，放高壓(ya)鍋中大(da)火(huo)煮到上氣(qi)后，轉小火(huo)煮20分鐘。喝(he)的(de)時候，可放適量白糖或蜂(feng)蜜調味。
3. 作用(yong)：紅(hong)豆又稱赤小豆，具有利(li)尿消腫(zhong)的作用(yong)，與清熱利(li)濕的薏米同食，適合有輕度水(shui)腫(zhong)的心(xin)臟病患(huan)者服用(yong)。
三、苦瓜糯米粥
1. 原料：苦瓜半根，圓糯米(mi)1杯，清水4杯。
2. 做法：先將苦瓜洗凈后在鹽水中浸泡5-10分鐘，以減少苦味(wei)。糯米用涼水浸泡1小時(shi)，放鍋(guo)里慢(man)火煮(zhu)至(zhi)米黏稠(chou)，加入苦瓜和少許冰糖。小火再煮(zhu)5分鐘即可。
3. 作用(yong)：降(jiang)脂減(jian)肥，敗火解暑。
四、大米魚片粥
1. 原料：鮮魚(yu)片50克、大米(mi)1杯、雞湯5杯，姜絲、蔥花、胡椒(jiao)粉、淀粉適量。
2. 做法：大米先用(yong)(yong)水(shui)浸泡半小時，然后(hou)將(jiang)(jiang)魚(yu)片洗凈，在(zai)用(yong)(yong)胡椒粉、淀粉和鹽腌(a)10分鐘，用(yong)(yong)雞湯（也可以用(yong)(yong)清水(shui)）與大米一起(qi)煮(zhu)至(zhi)粥(zhou)黏，加入、胡椒、姜絲、味精(jing)和鹽，將(jiang)(jiang)粥(zhou)煮(zhu)沸，這時加入腌(a)制好的(de)魚(yu)片，持續煮(zhu)3分鐘后(hou)熄(xi)火。食(shi)用(yong)(yong)時放蔥花。
3. 作用：降(jiang)脂開胃，補充(chong)營養。
歡迎關(guan)注“心(xin)內(nei)科(ke)醫生”，分享 健康 知識，如有感興趣問題，請評論區留言探(tan)討。
8款養(yang)生粥 讓吃(chi)貨吃(chi)出美味健康
【導讀】：養生是一個持久戰，除了多(duo)運動(dong)強壯骨骼，也要從飲食上進行改善調理。對于不(bu)愛運動(dong)的吃貨(huo)來說怎么(me)辦？沒(mei)關(guan)系，今(jin)天就給大家推薦8款養生保健粥(zhou)，讓吃貨(huo)一族吃出(chu)(chu)美味吃出(chu)(chu)健康！
山藥安神粥
此粥補氣補血，改善膚色，補腎溫胃。山(shan)藥(yao)有很好的滋補作用這大家都知道，但(dan)是治療失(shi)眠的藥(yao)膳里為什么也要(yao)用山(shan)藥(yao)呢?
這(zhe)是因為經(jing)常失眠(mian)(mian)的人，往(wang)(wang)往(wang)(wang)腸(chang)胃(wei)功能(neng)都不太好(hao)，而新鮮的山藥中含有大量含多糖(tang)蛋白(bai)成分的粘液(ye)以(yi)及(ji)消(xiao)化酵(jiao)素，這(zhe)些物(wu)質有助(zhu)于胃(wei)腸(chang)的消(xiao)化吸(xi)收，可以(yi)幫助(zhu)長期(qi)失眠(mian)(mian)的患者恢復胃(wei)腸(chang)道(dao)的功能(neng)。
玉米燕麥粥
多(duo)吃粗糧(liang)(liang)有益身體健康，用粗糧(liang)(liang)熬(ao)出來的(de)粥(zhou)那是有一(yi)種別樣的(de)清香，滋味十足。
關于(yu)玉米燕麥粥還有(you)一個(ge)養生小故事：國(guo)民黨元老陳(chen)立(li)夫是個(ge)長壽老人，活了103歲，他的(de)養生之道(dao)中有(you)一項就是每(mei)天早(zao)餐都喝特制(zhi)的(de)黑芝麻加麥片粥。
紅棗桂圓黑米粥
紅棗桂圓(yuan)黑米具(ju)有(you)開胃益中，健脾暖肝，明目(mu)活血，滑(hua)澀補精的功效，對于少年白(bai)發，婦女產后(hou)虛弱，病后(hou)體虛以及貧血，腎虛均(jun)有(you)很好的補養作用。
南瓜小米粥
南瓜性(xing)味(wei)甘、溫，歸脾、胃經，有補(bu)中益氣、清熱解毒(du)之功，適(shi)用于(yu)脾虛(xu)(xu)氣弱、營養不良、肺癰(yong)、水(shui)火燙(tang)傷(shang)，小(xiao)米能開腸胃、補(bu)虛(xu)(xu)損、益丹田，可(ke)用于(yu)氣血虧(kui)損、體(ti)質(zhi)虛(xu)(xu)弱、胃納欠(qian)佳者進(jin)補(bu)。所(suo)以(yi)南瓜小(xiao)米粥適(shi)合血氣虧(kui)損、身體(ti)虛(xu)(xu)弱者，術后和產后尤其(qi)適(shi)宜喝南瓜小(xiao)米粥，胃口不好，體(ti)內(nei)有熱毒(du)也可(ke)以(yi)多喝南瓜小(xiao)米粥。
綠豆粥
綠豆(dou)(dou)粥在南(nan)方經常食用。綠豆(dou)(dou)為一(yi)種(zhong)常見的(de)(de)(de)雜糧(liang)，性寒味甘(gan)，有清(qing)熱解(jie)毒(du)，降火消(xiao)暑的(de)(de)(de)功效，十(shi)分適(shi)合在夏天(tian)食用。綠豆(dou)(dou)還含(han)有豐(feng)富(fu)的(de)(de)(de)蛋白質(zhi)，維(wei)生素(su)和微量元素(su)，具(ju)有十(shi)分高的(de)(de)(de)營養價值，是(shi)一(yi)種(zhong)十(shi)分健(jian)康的(de)(de)(de)天(tian)然食品。
紅豆蓮子粥
健脾(pi)補腎，利尿消腫。適用于脾(pi)虛(xu)食少、便(bian)溏、乏力(li)、腎虛(xu)尿頻、遺精(jing)、心虛(xu)失(shi)眠、健忘(wang)、心悸等癥。
可作(zuo)為病后(hou)體弱者的(de)保健(jian)(jian)膳(shan)食，也可作(zuo)為保健(jian)(jian)強(qiang)身藥膳(shan)。
八寶粥
也叫(jiao)臘(la)八(ba)(ba)(ba)粥，喝(he)臘(la)八(ba)(ba)(ba)粥是中國傳(chuan)統風俗，在農歷臘(la)月初(chu)八(ba)(ba)(ba)這天要喝(he)臘(la)八(ba)(ba)(ba)粥。
臘八粥被(bei)證(zheng)實(shi)有非常好的養生效(xiao)果，它調理營(ying)養，易于吸收，是“食療(liao)”佳品，有和胃、補脾、養心、清(qing)肺、益腎(shen)(shen)、利肝(gan)、消渴、明目、通便(bian)、安神的作(zuo)用，對高血(xue)壓、腎(shen)(shen)虧、糖尿病(bing)、心血(xue)管病(bing)尤其有益。
豬肝粥
含鐵豐(feng)富(fu)含有豐(feng)富(fu)的蛋白質、卵磷脂和微量元素，上班族可以喝了保護眼睛，對于身體虛(xu)弱(ruo)的人來(lai)說是(shi)恰好(hao)的補(bu)粥(zhou)，此(ci)粥(zhou)也(ye)是(shi)孕婦補(bu)充鐵質的良好(hao)來(lai)源，孕婦常食，可防治缺鐵性貧血。
豬肝中含有豐富的蛋白質、卵磷脂和微量元(yuan)素(su)，有利于兒(er)童的智力發(fa)育(yu)和身體發(fa)育(yu)。
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