The practice and efficacy of pork lung carrot soup, the practice and efficacy of pork lung carrot so

The nutritional value of pig lung is very high, it is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and vitamin B1, vitamin B2, vitamin B3 and other B vitamins, etc., with the effect of replenishing deficiency and strengthening the spleen and stomach, and is suitable for people with qi and blood deficiency and thin body.

The taste of pig lungs is actually very delicious, everyone always feels that pig lungs are not clean, and they are afraid that there are too many germs in the lungs, so even if the pig lungs are delicious, there will be many people who dare not eat them. In fact, as long as we fully clean the pig lungs and remove the fishy smell, the method is right, the delicious is amazing, and the pork lungs stewed radish that I shared with you today, the stewed soup is delicious and clean, and it really tastes good! Here's how!

Ingredients: 1 pork lung, 1 white radish.

Excipients: flour, ginger, green onions, red dates, cooking wine, vinegar, salt, chives.

Method:1First put the pig's lungs in the faucet to fill the pig's lungs with water, then put them out, and then repeat 4-5 times to release all the dirt in the lungs!

2.Then cut the pork lungs into thick slices, put them in a basin, put in a bowl of flour, and then rub them with your hands for a few minutes (so that you can suck all the dirt in the pig lungs) and then rinse them in water (at this time, the washed pig lungs should be white and shiny).

3.Put the washed pork lungs in a pot under cold water (must be cold water), put white vinegar, cooking wine, ginger slices, and green onions.

4.When the pot is boiling, skim off the floating residue and cook over low heat for about 30 minutes.

5.Then take out and put it in the basin, let a few spoons of salt, rub it repeatedly with your hands again, rub and rinse it under the water pipe, when the water is clear and clean, take out the pig lungs and squeeze out the water and put it on a plate for later use!

6.Cut the white radish into hob pieces and put it in the pot, put an appropriate amount of water and pour in the pig's lungs (generally it's OK, the other half will be fried tomorrow), put ginger slices and 5 jujubes.

7.After the heat boils, turn to low heat and simmer for 1 hour, then add a little salt, then put it in a soup bowl and put some chopped green onions!

Note: 1First of all, it is better for us to buy raw pig lungs, not to buy processed pig lungs, and to choose raw pig lungs with normal color, that is, lungs without any spots.

2.Pig lungs are filled with water first, fully remove the blood and water season dirt, cut the trachea, be sure to cut it and rub it with flour, so that the pig lungs can be washed more cleanly. 3.

Don't add too much seasoning, just put ginger slices, salt and salt out of the pot and then put it, or the radish will have a bitter taste!

The delicious pork lung radish soup is just fine, this soup can be used to relieve coughs, and it is perfect for the elderly and children!

Steps to prepare pork lung carrot soup:

Ingredients: 1 pork lung, 40 grams of peanuts (shelled), 30 grams of carrots, 15 grams of sesame oil, 6 grams of refined salt, 4 green onions, 3 slices of ginger.

Method: The pork lungs need to be washed, put in a clay pot, and the carrots are cut into strips or pieces and then mixed with the washed peanuts.

Put it in a casserole, put in water, boil for 40-60 minutes on high heat, add salt, ginger and green onion and serve.

Pig lungs contain a large number of essential nutrients for the human body, including protein, fat, calcium, phosphorus, iron, niacin, vitamin B1, vitamin B2, etc.

Carrots contain many kinds of nutrients, it is low in fat and low in calorie, but rich in dietary fiber, containing carotene, vitamin A, retinol and other rich resources, can clear heat and brighten the eyes.

Among them, there are also water-soluble vitamins such as vitamin C and vitamin E, and many mineral components such as potassium, sodium, magnesium, calcium, iron, manganese, copper, phosphorus, selenium and other components.

Carrots have anti-cancer and anti-cancer effects, and regular consumption of carrots has a preventive effect on many cancers. Carrots contain fewer calories and more fiber, which will cause a feeling of fullness after eating, which will help **. Carrots also contain a lot of nutrients such as potassium, phosphorus, calcium, iron, vitamins, etc., which can effectively improve blood quality and improve the body's detoxification ability.

In addition, carrots also have a good eye-brightening effect, and eating carrots regularly can brighten the eyes.

Ingredients. Pig lungs 1 and a half pairs.

1 white radish.

Ginger slices to taste.

2 tablespoons cooking wine.

Method steps.

Peel the radish and cut it into cubes, and the ginger slices are ready.

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Put the pork lungs in boiling water and boil them for about 5 minutes.

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Rinse in cold water and cut into thick slices.

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Place all the ingredients in the pot and add water, the ratio of ingredients to water is 1-2.

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Cover and bring to a boil over high heat and reduce the heat.

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Simmer for about 20 minutes, open the lid and use a spoon to discard the bubbles floating on the water.

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Then add 2 tablespoons of sesame oil, 2 tablespoons of cooking wine, and an appropriate amount of salt, cover and continue to cook.

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After boiling for about 40 minutes, you can turn off the heat, and the sweet and delicious radish pork lungs are ready.

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White radish stewed pork lungs.

Ingredients: pork lungs (appropriate amount), white radish (appropriate amount), pork (appropriate amount) Seasoning: green onion (appropriate amount), salt (appropriate amount).

Method: 1. First of all, the pig lungs need to be rubbed with salt, and washed with water to clean them.

2. Then remove the outer skin of the white radish and cut it into sections for later use.

3. Then cut the pork lungs into small slices, wash and chop the green onions for later use.

4. Blanch the pork lungs, put them in a pot, and then put them in cold water and wash them again.

5. When the above ingredients are ready, put them all into the pot, put an appropriate amount of water, and bring to a boil over high heat.

6. After boiling, change to medium heat and simmer, add an appropriate amount of salt after half an hour, and then eat.

The effect of white radish pot pork lungs.

Pork lungs in white radish pot can moisten the lungs, enhance appetite and so on. Pig lungs contain vitamins that are indispensable to our body, such as protein, fat and calcium, which provide nourishment for our lives. If you eat it regularly, it can play a nourishing role for the lungs.

White radish can promote digestion of the stomach and intestines, thereby increasing appetite, and the vitamin C it contains can prevent ** aging. This is what many female friends are concerned about. It can help our body detoxify well.

This recipe has a certain tonic effect on the stomach and intestines.

It can replenish the lungs and reduce inversion, smooth the qi and dissolve phlegm. It can cure deficiency asthma.

To prepare the pork lung radish soup, prepare the ingredients: 1 pork lung, 5 slices of ginger, an appropriate amount of salt, and 1 white radish.

1. Wash the pork lungs with water and cut them into pieces for later use, and wash the white radish with water, peel and cut into pieces for later use.

2. Pour an appropriate amount of water and ginger slices into the pot, and then blanch the chopped pork lungs or acacia in the pot.

3. Put the blanched pork lungs in a wok and fry them dry.

4. After the water is fried, put the pork lungs in a casserole, then add ginger slices and enough water to simmer for 20 minutes.

After a few minutes, add the chopped white radish cubes, then turn to medium heat and simmer for an hour, adding an appropriate amount of salt to taste before removing from the pot.

6. Finally, put out the stewed pork lung radish soup and enjoy.

Summary. Hello dear! The effect of pig lung soup is to suppress cough, tonify the lungs, stop bleeding, invigorate blood and eliminate blood stasis, clear heat and detoxify, and relieve cough and pain.

It is suitable for acute bronchitis, lung abscess, pneumonia is full of heat poison, symptoms such as chest pain, fever, cough, yellow and thick sputum, etc. It can also be used to dispel phlegm and dampness, moisten the lungs and smooth the qi, and prevent respiratory diseases. Put the pig lungs on the faucet, fill it with water and then pour it out, rinse it several times to clean, and finally pour it into the pot and boil the residue in the lung tube, wash it again, and change the water to boil until it is crispy.

Hello dear! The effect of pig lung soup is to suppress cough, tonify the lungs, stop bleeding, invigorate blood and eliminate blood stasis, clear heat and detoxify, and relieve cough and pain. It is suitable for acute bronchitis, lung abscess, pneumonia is full of heat poison, symptoms such as chest pain, fever, cough, yellow and thick sputum, etc.

It can also be used to dispel phlegm and dampness, moisten the lungs and smooth the qi, and prevent respiratory diseases. Put the pig lungs on the faucet, fill it with water and then pour it out, rinse it several times to clean, and finally pour it into the pot and boil the residue in the lung tube, wash it again, and change the water to boil until it is crispy.

Pig lung soup method: Ingredients: 500g of pig lungs; Excipients:

Appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of lung-moisturizing herbs, appropriate amount of soju1, wash and cut the pig lungs into pieces2, put an appropriate amount of oil in the pressure cooker, put ginger and stir-fry 3, put down the pig lungs and stir-fry a few times, put a tablespoon of water, add an appropriate amount of shochu and salt, continue to stir-fry 4, fry until the pig lungs turn color, pour down the appropriate amount of water, put down the washed herbs, cover the lid, change to medium heat after gassing on high heat, 5 After completion, then see the situation, add salt appropriately.

Pork lung is a relatively common ingredient in the family, and there are many ways to make pork lungs, one of which is deeply loved by the public, which is pork lung soup. Below I will share with you the recipe of home-cooked pork lung soup, I hope you like it.

Ingredients needed.

1 pork lung, 1 monk fruit, 15 grams of sweet almonds, 15 grams of lily, 1 tsp salt.

Steps. 1. After cleaning the pig lungs, cut them into small pieces, drain the cleaned pig lungs and set aside.

2. Wash the monk fruit, almonds and lilies and set aside.

3. Add water to the pot and wash the monk fruit, almonds and lilies for later use.

4. Put the pork lungs in a pot, boil over high heat, turn to low heat and cook for 1 hour.

5. Add 1 teaspoon of salt, and the monk fruit almond pork lung soup that moistens the lungs and relieves cough is out of the pot.

TipsTraditional Chinese medicine believes that pig lungs have the effect of tonifying deficiency, cough and hemostasis, and can be used for cough deficiency, cough and hemoptysis, so when it comes to daily soup, pig lung soup is the best choice.

Ingredients needed.

Half a pig lung, 15 Sichuan fritillary mothers, 4 pears.

Steps. 1. Boil and cut into thick slices, soak in water and squeeze it by hand, put it in boiling water and boil for 5 minutes, then overcool it and drain it.

2. Wash the pear, cut the skin into four pieces, remove the core, and wash the fritillary.

3. Put all the ingredients into a pot of boiling water, boil over a fire, simmer for 2-3 hours, and season for use.

Nutritive value. Fritillary: Fritillary is a traditional Chinese medicine, bitter and sweet, and can be avoided when eating. Fritillary enters the lungs and heart meridians, and has the effect of dissolving phlegm and relieving cough, clearing heat and dissipating condensation.

Sydney: The pear is sweet in taste, cold in nature, enters the lung meridian, and has the effect of clearing heat, dissolving phlegm, and relieving cough.

1. Do not cut the fresh pig lungs you bought, and flush them through the air tube, and the pig lungs will slowly expand and become larger.

2. Grasp the lobes of the lungs with your hands and squeeze the water out.

3. Flush the water through the air tube, squeeze the water again, and repeat it many times until the blood in the pig's lungs is rinsed and the pig's lungs turn white.

4. Cut the pig lungs into small pieces, put them in a basin and rinse them, scoop them up and rinse them again, and repeat them twice.

5. Put cold water in a pot, add to the boil, and bring to a boil over high heat.

6. After the water is boiled, the pig lungs will shrink when heated, and a large amount of foam will be squeezed out.

7. After the water boils, boil for about 1 minute, drain the pig lungs, then pour it into the basin to rinse off the foam, and rinse twice. In this way, the treated pork lungs are very clean and can be used to make food with confidence.