The effect of white poria and jade bamboo lily in soup together

The effect of white poria and jade bamboo lily soup is mainly to moisten the lungs and relieve cough, which is suitable for people with autumn dryness, lung dryness, diabetes, and body yang deficiency.

1. List of required ingredients:

1.Poria cocos: 50 grams.

2.Polygonatum japonicus: 50 grams.

3.Lily: 50 grams.

4.Pork meat: 200 grams.

5.Fresh yams: 200 grams.

6.Salt: to taste.

7.Water: to taste.

Second, the production steps:

1.Wash the poria, polygonatum and lily respectively, soak them in water for 30 minutes, drain and set aside.

2.Wash the pork and cut it into pieces about 2 cm thick, blanch and drain for later use.

3.Peel the fresh yam, cut into pieces the same size as the pork, blanch and drain.

4.Add an appropriate amount of water to the casserole, put the soaked poria, jade bamboo, lily, pork exhibition meat and fresh yam together, after boiling over high heat, skim off the foam, turn to low heat and cook slowly.

5.Cook until the meat is cooked, the lily and yam are soft and glutinous, and add an appropriate amount of salt to taste.

6.Turn off the heat, remove the soup and let it cool before serving.

The white poria and jade bamboo lily soup is relatively simple to make, but it is rich in nutrients, suitable for moistening the lungs and relieving cough in autumn and adjusting the physical condition. When eating, the ratio of ingredients and seasonings can be adjusted according to personal taste.

It can moisten the lungs and relieve cough. It is used for people with autumn dryness, lung dryness, diabetes, and body yang deficiency who have cough, less phlegm, and dry mouth. Ingredients:

30 grams of sea cucumber, 30 grams of Wang bamboo, 30 grams of lily, 500 grams of lean pork, 3 dates, 5 grams of salt. Preparation of sand cucumber and jade bamboo lily lean meat soup: 1 Wash and soak for 1 hour.

2 Fly the lean pork and wash it. 3 Wash the dates. 4 Put 2000 grams of water into the clay pot, add the above ingredients after boiling, after boiling, switch to a simmering pot for 3 hours, add salt to taste.

OK. Ganoderma lucidum is rich in trace elements required by the human body, especially the rare element germanium, which can help the human body replenish scarce trace elements and improve the body's own immunity. Ganoderma lucidum is also rich in protein, amino acids (stearic acid, fumarate, aniline, etc.), lactones, and various decomposition enzymes, which can promote human digestion.

Lily contains a lot of protein, starch, calcium, phosphorus and other substances, is very nutritious, there is a lot of vitamin A in Yuzhu, lily also contains a lot of calcium, phosphorus, iron, vitamin C and other nutrients.

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Precautions for making soup:

Food should be fresh: fresh is not the traditional meat eaten fresh, fish eaten and jumped fresh. Now the freshness refers to the fish, silver animals, poultry after 3 hours and 5 hours after killing, at this time, the fish, livestock or poultry meat of various enzymes to decompose proteins, fats, etc. into amino acids and fatty acids that are easy to absorb by the human body, and the taste is also the best.

The best way to make fresh soup is to simmer it in an aged crockpot. The clay pot is made of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, and is fired at high temperatures. It has good air permeability and adsorption, and also has the characteristics of uniform heat transfer and slow heat dissipation.

When simmering fresh soup, the crockpot can transfer external heat to the internal raw materials in a balanced and long-lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, the longer the interpenetration time is maintained, the more the flavor of the fresh and fragrant ingredients will be dissolved, the taste of the soup will be mellow, and the texture of the food will be more crispy.

The key to simmering soup is to bring it to a boil on high heat and simmer slowly over low heat. In this way, the delicious substances such as food protein extract can be dissolved as much as possible, making the soup mellow and delicious. Only by simmering slowly over low heat for a long time can the extract dissolve more, which is both clear and concentrated.