How to make pork heart soup, how to cook pork heart soup

Dosage] Stew with pork heart decoction water. Basic features: Nourish the heart and spleen, nourish the heart and calm the nerves. Mental exhaustion, weakness, palpitations, lack of sleep, forgetfulness, etc.

It can also be used for neurasthenia, irritability, insomnia, palpitations, spleen deficiency and weak qi. Basic ingredients: 1 pork heart, 60 grams of lotus seeds, 30 grams of prince ginseng, 15 grams of round meat.

Assortment of pork heart soup (20 photos) Preparation (1) Wash the pork heart, lotus seeds (remove the heart), prince ginseng, and round meat. (2) Put all the ingredients into the pot, add an appropriate amount of water, boil over a fire, simmer for 2 hours (or take lotus seeds as the degree), and season for use. , forgetfulness, etc.

It can also be used for neurasthenia, irritability, insomnia, palpitations, spleen deficiency and weak qi. Mingben soup is a common product for strengthening the spleen and nourishing the heart. The soup of the pig's heart is sweet and salty, has the effect of nourishing the blood and nourishing the heart and soothing the nerves, and is often the guide of the heart tonic medicine, "Food Materia Medica" said that the pig "blood is insufficient", "cure the evil and worry", so it is commonly used to treat the heart palpitations, etc., this product is rich in protein, fat, calcium, phosphorus, iron and a variety of vitamins.

Lotus seeds strengthen the spleen and stomach, nourish the heart and spirit, "Shennong's Materia Medica" says that it is "the main supplement in the spirit". Pseudostellaria spp. has a sweet and flat taste, nourishes the spleen and invigorates qi, although the ability to replenish deficiency is weak, but the nature is flat and soft, and it is a commonly used product for clearing and supplementing. Round meat is also known as longan meat, longan meat, sweet and flat and moist in nature, has the effect of nourishing the heart and spleen, nourishing blood and calming the nerves, "Compendium of Materia Medica" says that it can "appetize and benefit the spleen, replenish deficiency and grow wisdom."

This product contains glucose, sucrose, tartaric acid and vitamin B, which is sweet and flavorful. Combined into a soup, nourishing the heart and spleen to nourish the blood, reassure the nerves, remove fatigue, and restore brain power, it is a nourishing and moisturizing soup.

Note: People with cold and fever should not use this soup.

Simmer the pig heart in mourning water for half an hour, add various ingredients and halve it evenly.

The nutrition and efficacy of pork heart soup are so good that many friends will buy pork heart to make soup when they are free. We also know that the general pot of pork heart will be paired with different herbs to make the soup, so that the soup is delicious, varied, and the effect can be different. So how do you cook pork heart soup?

Here are three ways to cook pork heart soup.

Pig heart soup with jujube:

1) Soak a pig's heart in water to remove the blood, wash and drain the water and cut it into thick slices, then put it in a pot to blanch, drain the water and set aside.

2) Then wash the jujube and put it into the soup pot with the pig's heart, generally put two small pieces of rock sugar, and then turn on a high heat, and turn to a low heat after opening.

Stewed pork heart with green olives:

1) The green olives are a little large, if you are afraid of bitterness, you can put less, break the green olives into two petals, and then soak them for 5 minutes, so as to remove the greenness of the green olives.

Flavor. 2) Half a pork heart, wash the purchased pork heart to remove the blood, cut it into slices and drain the water for later use.

3) Add an appropriate amount of water to the pot, first put the green olives down and simmer for half an hour, then boil the pig heart over high heat and then simmer slowly for an hour and a half, you can do without adding salt.

Cinnabar clay pork heart:

1) Wash a pig's heart without cutting it into slices, then soak it in water for half an hour to remove the blood, and then take it out whole and rub it with salt.

2) Put the cinnabar into the blood vessels of the pig's heart (you can use a clean dry drink tube to inhale the cinnabar and put it gently), then you can also put salt in it, cover the cup, and put it in the pot and simmer for about three hours.

The pig's heart is the heart of the pig, which relies on regular contraction and relaxation to promote the blood circulation of the whole body, and it has many blood vessels and 4 heart chambers. After the pig is slaughtered, there will be a lot of blood left in the pig heart that is too late to ejaculate, so the pig heart is a relatively fishy food, and it is particularly necessary to remove the fishy smell when making the pig heart. Especially when making pork heart soup, because there is no strong condiment to cover it, if the fishy smell is not completely removed, the boiled pork heart soup will be particularly unpalatable.

Stew soup with pork heart, because there is less fat in pork heart, you can add a few pieces of pork ribs to enhance the taste and aroma of the soup, and then pair it with some nourishing ingredients, such as lotus seeds, jujubes, wolfberries, codonopsis, etc. When stewing pork heart soup, you can use a casserole and a stew pot, but you should not use an iron pot. If you use a casserole to stew in water, it will be better, the pig's heart soup stewed in water will not lose nutrients, and the soup color will be clear and not turbid, the taste will be more refreshing, and the fragrance will be more rich.

Lotus seed jujube pig heart soup]——

Ingredients: 1 pork heart, 1 pork rib, 1 small handful of lotus seeds, a few jujubes, an appropriate amount of wolfberry, and 3 codonopsis.

Condiments: salt, green onion, ginger, cooking wine.

Method: Slaughter the pork ribs into small sections, cut the pork heart into 4 pieces, add a spoonful of flour and rub it repeatedly, then rinse it with water.

Add water to the pig's heart, add an appropriate amount of white wine, a little dried peppercorns, and soak for about two hours.

Wash the lotus seeds, jujubes, wolfberries, and codonopsis with water, and then add water to soak. After soaking for a while, remove the jujube kernel and cut the codonopsis into small sections.

After the pork heart is soaked, cut into long strips, put the pork heart and pork ribs into the pot under cold water, add green onions, ginger and cooking wine, boil the water on high heat, skim off the foam, cook for another two minutes and then remove it.

Put the blanched pork heart and pork ribs into the casserole, add lotus seeds, jujubes, and codonopsis, and add an appropriate amount of water, and cover the casserole with a lid.

Add enough water to the cauldron, put the casserole in it, turn on the high heat to bring the water to a boil, then reduce the heat, and let the pork heart simmer for about three hours.

After the pork heart soup is stewed, open the lid of the casserole, add an appropriate amount of salt to taste, add the wolfberry, cover the lid and simmer for a few minutes, then take out the casserole and put the pork heart soup out.

Although it is more time-consuming to stew pork heart soup in this way, the nutrition is not lost, and the soup is clear, refreshing in taste and mellow in taste.

The cooking method of pork heart soup is very simple, first of all, you must clean up the pork heart, and then put some green onions, ginger and garlic in it, then add some water, boil over high heat, and simmer for about an hour.

1. A slice of pork heart.

2. Pour in the pork heart and blanch for 2 minutes.

3. One liter of water, pour in the pig's heart, add 10 grams of rock sugar, 5 grams of ginger slices, and 10 grams of jujube kernel powder and bring to a boil.

Cut the pork heart into thin slices first, then make the soup, and then slowly slide it into the pork heart.

After cutting the pork heart into slices, he will copy the water and add ginger to the soup together.

Here's how to make pork heart soup:Main ingredients: pork heart, fungus, asparagus, ginger slices, cooking wine, sugar, salt.

Main tools: pots, knives, pots, spoons.

1. Soak the fungus in warm water, then wash it and set aside.

2. Peel, wash, slice and set aside the asparagus.

3. Wash the pork heart and cut it into slices. Then put it in water and soak it in bloody water. Once soaked, rinse again.

4. Pour an appropriate amount of water into the pot to accompany the celery, add ginger slices, cooking wine, sugar, and cut pork heart, stir well, and boil over high heat.

5. During the cooking process, skim off the foam with a spoon. Once the water is boiling, turn off the heat and simmer for 30 minutes.

6. After simmering for 30 minutes, pour in the fungus and salt, and continue to boil.

7. After the water boils again, pour in the asparagus and cook over medium-low heat for 5 minutes.