Can pork ribs, fungus, fragrant squid, and cuttlefish be cooked together in soup

Black fungus can be stewed together with fish and pork ribs, and the fungus can be added to the fish or pork rib soup stewed into milky white, which is black and white, delicious and delicious, suitable for all ages. When using black fungus and fish or pork ribs to stew soup, you should add the fungus to the soup before the soup is about to simmer, so that the fungus is tender and chewy. Black fungus contains a lot of carbohydrates, about 10% protein, fat, fiber, iron, calcium, phosphorus, carotene, vitamins B1, B2 and C and other effective nutrients.

According to laboratory analysis, every 100 grams of black fungus contains 375 mg of calcium, which is equivalent to 7 times that of crucian carp; Contains 185 mg of iron, which is 70 times that of crucian carp. The colloidal body of black fungus is very attractive, it can collect dust and impurities remaining in people's digestive system and excrete them from the body. Black fungus is also a precious medicinal material, the famous medicine scientist Li Shizhen of the Ming Dynasty recorded in the fungus"Sex is peaceful, and the main treatment is not hunger"Modern medical workers have made new discoveries about the medicinal value of black fungus, and believe that black fungus also has the effect of clearing the lungs, moistening Jin, and taking new stasis, and black fungus also contains anti-cancer substances, which is an anti-cancer medicinal food.

Black fungus can also promote human blood circulation, coronary heart disease, etc. According to experts, every 100 grams of black fungus contains 10 6 grams of protein, 1 2 grams of fat, 65 5 grams of carbohydrates, 7 0 grams of crude fiber, 357 mg of calcium, 201 mg of phosphorus, and 185 mg of iron; It also contains vitamin B1, vitamin B2, carotene, niacin and other vitamins and inorganic salts, phospholipids, plant sterols, etc. The iron content of black fungus is 20 times that of celery and 7 times that of pork liver, which is a very good natural blood tonic food; And the calcium content is equivalent to 7 times that of crucian carp.

2. The medicinal value of black fungus Black fungus has the functions of nourishing and strengthening the brain, nourishing and strengthening the brain, nourishing and curing blood, nourishing yin and moisturizing dryness, nourishing the stomach and laxative, clearing the lungs and invigorating qi, calming pain and other effects. The medicine of the motherland believes that black fungus can "benefit qi without hunger, light up and strengthen the will". Black fungus is rich in cellulose and a special plant gum, which can promote gastrointestinal peristalsis, promote the excretion of intestinal fatty food, and reduce the absorption of food fat, thus playing a leading role.

The gum in black fungus has the effect of moistening the lungs and cleansing the stomach and intestines, and can adsorb and discharge the impurities and wastes remaining in the digestive tract, so it is also one of the important health foods for textile workers and mining workers. According to a study by the University of Minnesota School of Medicine in the United States, there is also a nucleic acid-like substance in black fungus, which can reduce blood cholesterol and triglyceride levels, which is beneficial to patients with coronary heart disease and arteriosclerosis. The polysaccharides in black fungus have anti-cancer effects and can be used as dietary therapy for cancer patients.

Hope, thank you.

Yes, this combination is very good, pork ribs, fungus, Xiangru tonifies kidney yin, cuttlefish tonifies kidney qi, and Xiangru also strengthens the spleen and stomach.

Cuttlefish soup with pork ribs can also be stewed with peanuts.

Cuttlefish Pork Rib Soup is a home-cooked dish made with pork ribs and dried cuttlefish, and the soup is delicious and fragrant. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, and bone mucin.

Cuttlefish is also known as cuttlefish, cuttlefish. Dried cuttlefish is delicious and nutritious. Dried cuttlefish contains protein, carbohydrates, vitamins and minerals such as calcium, phosphorus, iron, etc.

Pork ribs cuttlefish soup is to prepare 1 kg of pork ribs, 3 dried cuttlefish, a little green onion foam, chicken essence, appropriate amount of salt, and 100 grams of peanuts. Soak the dried cuttlefish in water for a while, then remove the dried cuttlefish and cut it into strips. Then wash the ribs in turn, wash the peanuts and soak them in water, wash the green onions and cut them into green onion foam.

Put the ribs in a pot and bring to a boil, remove the ribs and drain.

Then turn on high heat and fry the dried cuttlefish, fry for a while, put a little salt, and finally remove it from the dish. Pour water into the pot, and when the water boils, pour in the boiled pork ribs and yams. Then reduce the heat to medium and simmer for 20 minutes, then pour in the fried dried cuttlefish.

Reduce the heat to low and simmer for 1 hour, then sprinkle with the green onion foam. Finally, the fragrant soup is complete.

Ingredients: 400g pork ribs, 100g pig heel, 300g small winter melon, 150g lotus root, 100g cuttlefish

Excipients: salt to taste.

Step 1: Set aside the lotus root of the small winter melon.

Step 2: Spare ribs and pork heels fly into water for later use.

Step 3: Soak the cuttlefish and cut into pieces.

Step 4: Slice the ginger.

Step 5: Soak and wash the lotus root peeled and cut with a hob, and peel the small winter melon and cut it into pieces.

Step 6: Put all the ingredients in a pot and put an appropriate amount of water.

Step 7: Bring to a boil and cover for about 2 and a half hours.

Step 8: Turn off the heat and add an appropriate amount of salt.

Step 9: Finished product.

Dried cuttlefish can be used with pork ribs to make soup. The preparation of dried cuttlefish pork rib soup is as follows:

Ingredients: 1 dried cuttlefish, half a catty of pork ribs.

Excipients: 1 piece of ginger, a little salt, 2 tablespoons of cooking wine, a few drops of aged vinegar, 2 garlic cloves, 1 pinch of white sugar, 1 tablespoon of light soy sauce.

1. First wash the pork ribs, boil out impurities and blood foam in cold water, and then rinse and set aside.

2. Soak the cuttlefish in cold water, wash and cut into small pieces.

3. Prepare a pressure cooker, put the pork ribs and dried cuttlefish, peel and slice the garlic cloves, wash and slice the ginger pieces and put them in the pot together.

4. Pour in cooking wine, light soy sauce, then pour in an appropriate amount of water, sprinkle in 1 pinch of white sugar, and drop in a few drops of vinegar.

5. Cover and boil over high heat, continue to cook for 15 minutes after gassing, then turn to low heat for 5 minutes, turn off the heat and naturally deflate.

6. Remove from the pot and put on a plate, and the dried cuttlefish pork rib soup can be made.

Dried cuttlefish can be used to make soup with pork ribs, and there is no conflict between the two ingredients, and the method is as follows:

Ingredients: 4 5 dried cuttlefish, 400 grams of pork ribs, appropriate amount of salt, appropriate amount of white vinegar (balsamic vinegar is also available).

Method step 1 】 Soak the dried cuttlefish in cold water for about 3 hours, if the temperature is too high, you need to change the water once or twice;

2 】 Prepare the ribs;

3 】 Tear off the black membrane on the surface of the cuttlefish, remove the eyes of the head, clean it up, and wash it;

4 】 Shred the cuttlefish for later use;

5 】 Wash the ribs, put them in a soup pot, put an appropriate amount of water, the amount of water should not exceed the ribs, and bring to a boil;

6 】 Drain the blood and other dirt in the ribs, and then remove the ribs for later use;

7 】 Put the blanched pork ribs and shredded cuttlefish together in an electric pressure cooker;

8 】 Add an appropriate amount of water, cover the ribs and cuttlefish, add an appropriate amount of salt, and drop a few drops of white vinegar;

9 】 Cover the pot with a lid and select the "bean hoof tendon" button to simmer;

10 】 If you use an ordinary pressure cooker, simmer for 30 to 40 minutes after steaming.

11 】 Serve in a bowl and garnish with two mint leaves.

Tips: Soak the dried cuttlefish in cold water, and if the temperature is high, change the water 1 or 2 times halfway;

When blanching the ribs, the ribs and cold water should be put into the pot at the same time, the water should not pass the ribs, and the ribs should be turned halfway to make the ribs evenly heated, so that the blood and fishy smell inside the ribs can be discharged.

A few drops of white vinegar or balsamic vinegar can facilitate the reaction of calcium carbonate and * in the ribs to generate calcium ions, which is convenient for the human body to absorb, and can also remove the fishy;

The amount of salt should be slightly less, and the cuttlefish is a little salty.

2) How to make soup with dried cuttlefish pork ribs.

Ingredients. Half a dried cuttlefish, half a catty of pork ribs, a little salt, 5 slices of ginger, a little salt.

Step 1 】 Soak the dried cuttlefish in water until it becomes soft, remove the internal organs of the soaked cuttlefish, tear off the film, remove the bones and cut it into strips;

2 】 Soak in water for about 30 minutes, rinse with running water repeatedly;

3 】 After blanching the pork ribs, remove and drain the high water for later use;

4 】 Put the pork ribs, cuttlefish and ginger slices into the soup pot, add an appropriate amount of water, and press the soup button;

5 】 After 2 hours, a pot of delicious and fragrant cuttlefish pork rib soup is cooked, and salt can be added according to personal salty taste;

6 】 Serve in a bowl, sprinkle with chopped green onions and enjoy.

Tip There is no need to add chicken essence, the cuttlefish itself is very fresh.