What soup is good for nourishing the stomach in winter? 6 types of soup are the healthiest for nourishing the stomach in winter

As the temperature drops in winter, our body is stimulated by the cold, and the stomach is close to the abdominal wall, without muscles, fat, or other substances wrapped around it, making it easy to catch a cold. For those who are prone to cold in the stomach and intestines, in addition to paying attention to keeping warm, it is advisable to regularly make some stomach nourishing soup and drink it in winter, which will have preventive and therapeutic effects on both normal people and patients with stomach diseases. Let me introduce it to you below!

1. Pepper Pork Belly Soup

Ingredients: 30 to 50 white peppers, 1 pork belly, a small amount of salt, cooking wine, and MSG each.

Method: First, wash the pork belly (you can add salt, vinegar, and hot wash it with boiling water), fill the pot with water, put the pork belly pieces (or shreds) into the pot, add white pepper, and simmer for about two hours. When the soup is thick and the belly is rotten, add salt, cooking wine, and MSG, and it can be eaten. This soup can be consumed before meals.

Effect: Pepper is warm in nature and has a warming and dispersing effect; Pig stomach has the effect of nourishing the stomach.

2. Papaya Grass Carp Tail Soup

Ingredients: 1 papaya, 100g grass carp tail.

Method: Peel and cut the papaya into pieces, fry the tail of the grass carp in an oil pan for a moment, add a small amount of papaya and ginger slices, add an appropriate amount of water, and boil for about 1 hour.

Effect: Nourish and digest food. It has auxiliary therapeutic effects on food retention and chest bloating.

3. Ginseng and Monkey Head Stewed Chicken

Ingredients: 100g of Monkey Head Mushroom, 1 hen (about 750g), 10g of Astragalus membranaceus, Codonopsis pilosula, and Jujube each, ginger slices, scallion knots, Shaoxing wine, clear soup, and starch in appropriate amounts.

Method: Wash the Hericium erinaceus and remove the stem. After swelling, squeeze the remaining water inside the fungus to remove bitterness, and then cut it into 2mm thick slices for later use. Remove the head and feet of the hen, chop into cubes, put them in a stew pot, add ginger slices, scallions, Shaoxing wine, clear soup, top with sliced Hericium erinaceus and soaked and washed Astragalus membranaceus, Codonopsis pilosula, and jujube. Simmer slowly over low heat until the meat is tender, season and serve.

Function: Tonifying Qi, Strengthening Spleen, and Nourishing Stomach.

4. Stewed crucian carp

Ingredients: 1 crucian carp, 10 grams of orange peel, 50 grams of ginger, 2 grams of pepper, 2 grams of Evodia rutaecarpa, 50 grams of yellow wine, appropriate amounts of salt, scallions, and monosodium glutamate.

Method: Remove the scales and internal organs of the crucian carp, slice the ginger and place a few slices on top of the fish. Wrap the rest with orange peel, pepper, and Wu Zhu Yu in gauze and fill the fish's belly. Add 15 milliliters of yellow wine, salt, scallions, and water, steam for half an hour over water, take out the medicine package and add monosodium glutamate.

Dosage: Serve with meals.

Effect: Warm the stomach and relieve pain, relieve deficiency cold and stomach pain, and also effective in treating diarrhea and abdominal pain with clean water.

5. Dry ginger Congee

Raw materials: 3g dry ginger, 3g galangal, 60g japonica rice.

Preparation method: decoct dried ginger and galangal for juice, and then add japonica rice and cook it as Congee.

Dosage: Take one dose in the morning and one dose in the evening.

Effect: Warm the stomach, dispel cold and relieve pain. Indications include spleen and stomach deficiency and coldness, cold and painful epigastric pain, vomiting and hiccups, vomiting of clear water, bowel sounds and diarrhea.

6. Carrot and Lamb Soup

Ingredients: 750g lamb belly, 500g white radish, cilantro, salt, chicken essence, cooking wine, scallions, ginger, and pepper in moderation.

Method: Wash the lamb and cut it into coarse shreds. Wash the white radish and cut it into shreds. Heat the wok and pour in the base oil. Add ginger slices and stir fry until fragrant. Then pour in boiling water, season with salt, chicken essence, cooking wine, and pepper. Once the water boils, add lamb and cook until cooked, then add white radish. Reduce heat to low and cook until the radish is cut off. Sprinkle with shredded scallions and cilantro leaves before serving.

Effect: This soup nourishes the middle and tonifies qi, warms the stomach and disperses cold. In short, after the weather cools down, there is a large temperature difference between day and night. People with chronic gastritis should pay special attention to keeping their stomach warm, add clothes in a timely manner, and cover themselves with bedding when sleeping at night to prevent stomach pain or worsening old diseases caused by catching a cold in the abdomen; In terms of dietary regulation, patients with stomach diseases should have a diet that is warm, soft, light, vegetarian, and fresh. They should eat regularly and in moderation, with frequent meals to neutralize food and stomach acid in the stomach, thereby preventing erosion of the gastric mucosa and ulcer surface and worsening the condition.