Can you add wolfberry fungus to pork rib soup? What else can be added?

Kelp pork rib soup.

White radish pork rib soup.

Clam winter melon pork rib soup.

Goji berry chrysanthemum pork rib soup.

Qingbu cool pork rib soup.

Lotus root pork rib soup.

Yam pork rib soup.

Pork ribs matsutake mushroom soup.

Corn and carrot pork rib soup (my favorite!) )

Pork rib soup with mushrooms and jujube berries.

In short, you can make soup with any ingredient you can think of, but the most important thing is to boil, even if you only have pork ribs after a long time, the soup is very delicious. Also, Guangdong's beautiful soup generally does not add any five-spice powder, chicken essence, monosodium glutamate, only add ingredients and salt, and add a few slices of ginger at most to remove the fish.

Yes, you can also add winter melon and corn. , lotus root, etc.

Also add: lotus root. Jujube.

Corn. Carrot.

White radish.

OK.

There are two reasons why the pork ribs stewed in the pork rib soup are red, as follows:

1. If there is bruising in the ribs, or they are not rinsed or cooked, they are easy to redden.

2. In the process of cooking the pork ribs, some red substances are mixed in, such as dark soy sauce, soy sauce, and rusty iron pot.

Pork ribs, which refers to the ribs left over after the meat of pigs, cattle, sheep and other animals, are also attached to a small amount of meat, which can be eaten, such as: braised pork ribs, which is a Chinese national dish.

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs. Pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Small chops - small chops refer to the ribs of the pork belly close to the belly, which are ribs and sub-ribs on the upper side, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

Sub-chop - Sub-chop refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice. The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the texture is slightly greasy. It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.

Large chops - large chops are the parts where the tenderloin and the loin are connected, also known as meat steaks, mostly used for deep frying, mainly meat slices, but with pork ribs, in addition to increasing the amount of meat slices to make the area of meat slices appear larger, when frying, it will also increase the unique aroma of large bones, which is also the characteristic of fried meat steaks.

In addition to frying, you can also marinate large pork ribs, but before marinating, you have to go through the procedure of early frying or rapid frying, which is to seal the blood of the big bones, so as not to flow out during the cooking process, which will affect the color of the meat slices and soup sweat. It is suitable for frying and marinating, if it is fried, it should be cut a little thinner, and if it is fried, it should be thicker.

Ribs – Ribs are flaky ribs in the ribcage, the meat layer is relatively thin, the meat is relatively lean, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Since the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to buy. For example, the flaky grilled ribs are tender in the middle.

After chopping small pieces, pick out the thicker part of the meat layer can be used for steaming, frying, and braising it, and the large slices are suitable for grilling.

OK. Basically, the medicinal properties do not conflict with each other. Can be eaten together.

Black fungus has the effect of cooling blood and moistening the intestines, and red dates have the effect of replenishing blood and qi, breaking them and then stewing them into a paste to eat one day a day, which has a special effect on constipation. It can be eaten by both adults and children. Goji berries have the effect of treating and tonifying the kidney, liver, and brightening the eye.

It is often eaten to achieve the effect of replenishing qi and blood, brightening the eyes, and beautifying.

1. Black fungus, also known as black cabbage, mulberry fungus, fungus, tree chicken, wood moth, wood mushroom, because of its shape like ear, plus its color black and brown and named, black fungus is a fungus plant, its sex is flat and sweet, human stomach, large intestine meridian. It has the functions of nourishing, moisturizing dryness, nourishing blood and stomach, invigorating blood and stopping bleeding, moistening the lungs and moistening the intestines.

2. Pork ribs have high nutritional value, pork ribs are sweet and salty, flat in nature, and enter the spleen, stomach and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

3. Goji berry is not only a traditional and precious Chinese medicinal material, but also a nutritional tonic, which is most suitable for taking with Ganoderma lucidum. In the list of 63 medicinal and edible dual-use products published by the Ministry of Health, it topped the list. As a traditional Chinese medicine, wolfberry is flat and sweet, has the effect of nourishing the liver and kidneys, benefiting the eyes and moistening the lungs, and can be used with Ganoderma lucidum to prevent all diseases.

Through chemical composition analysis, the fruit of wolfberry was found to be rich in natural carotene, vitamin C, wolfberry proteoglycans, betaine, linoleic acid, iron, phosphorus, calcium and other nutrients, which have the functions of tonifying deficiency and calming the nerves, brightening the eyes and dispelling wind, nourishing the kidneys and moistening the lungs, and protecting the liver and anti-tumor.

4. Red jujube, also known as jujube. It is characterized by a very high vitamin content, and has the reputation of "natural vitamin pills", which has the effect of nourishing yin and yang, and nourishing blood. Jujube is a temperate crop with strong adaptability.

Jujube is known as the "hardcore crop", which has the characteristics of drought tolerance and waterlogging resistance, and is the first choice for the development of water-saving forest and fruit industry.

I don't feel good, when you're done stewing, you'll find that the black fungus is very dirty... Absorb a lot of pork ribs stewed out of the impurities, if you want to nourish blood and qi... Don't add black fungus, add yams. That can benefit the spleen and nourish qi.

Yes, this is all about nourishing blood and qi

No problem, just like it.

Ingredients: large pork ribs, yams, carrots, black fungus, wolfberry.

Method: 1. Rinse the large pork ribs and blanch them in a pot of boiling water with ginger slices. Remove the blood and remove it.

2. Soak the black fungus in clean water and wash it, and soak the wolfberry to wash it.

3. Peel off the skin of the yam and cut it into pieces, and cut the carrots into hob pieces 4. After the water in the pot is boiled, put the large pork ribs into the rice wine and stew the thick soup first, and then put the black fungus, yam and carrot into the same boil, and so stew until the ribs are ripe, black fungus, yam, carrot is soft and crispy, and the soup is white and mellow, add wolfberry, salt, chicken essence, and a small amount of pepper to taste.

Material. 150 grams of pork ribs, 10 grams of wolfberry, 6 black dates, 8 grams of ginger, 350cc of water, 2 cups of water, 1 2 teaspoons of salt, 1 2 teaspoons of rice wine.

Method. 1.Chop the ribs into small pieces; Soak the wolfberries in the water outside the serving until they swell slightly, then take them out and set aside.

2.Take a soup pot, add an appropriate amount of water outside the amount and boil, put the pork ribs in method 1 into boiling water and blanch for about 1 minute, then take out, wash, and put them in the inner pot of the electric pot.

3.After the black dates are washed, the wolfberry, ginger slices and water from Chong Lu Jan and Method 1 are added to the inner pot of Method 2.

4.After adding 2 cups of water to the outer pot of the electric pot, put it into the inner pot of the electric pot in Method 3, cover the pot, press the switch of the electric pot, wait for the switch of the electric pot to jump, simmer for about 20 minutes, and then add salt and rice wine to taste.