How to make soup with sand kudzu, what soup is best to make with sand kudzu

Casserole pig's feet" 1, first clean the pig's feet, cut the pieces and rinse the pig's feet with water, and pick them up for later use. 2. Add water to the casserole when the water is boiling, put in the pig's feet, add salt, a piece of ginger, 1 grass fruit, two star anise, when the water boils, clean the floating powder, turn the heat to low heat and cook, add monosodium glutamate and chicken essence to adjust the flavor.

Sha Ge can be used to make pork rib soup, let's take a look at how to make this soup:

Ingredients: 300 grams of pork ribs, 50 grams of white eyebrow peas, 50 grams of white lentils, 50 grams of red adzuki beansShag(Jicama) 500 grams, 4 figs.

Method: Wash the ribs first and chop them into small pieces. Peel the kudzu, wash it and cut it into thick pieces with a hob.

Then, together with the other ingredients washed together, put them in a casserole, add 2500 ml of water, a little white wine, boil over high heat, then change to low heat and boil for an hour, season with refined salt, you can.

In this soup, the white eyebrow peas are sweet and salty in nature, and they are good at tonifying the qi and strengthening the spleen and kidneys. White lentils are sweet and slightly warm, which is conducive to strengthening the spleen and dissipating dampness. Red adzuki beans have a sweet and sour taste, dilution and swelling, and detoxification.

Sha Ge has a sweet and cool taste, clears the lungs, diuretics, clears milk, and detoxifies alcohol. Figs have a sweet and cool taste, clear away heat and generate Jin, strengthen the spleen and appetize. Pork ribs are sweet and salty and slightly cold, nourishing the kidneys and nourishing yin, nourishing qi and blood, and nourishing and dry.

The nutritional value of pork ribs is as follows:

1. Pork ribs are rich in protein and fat, providing the human body with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

2. When people reach middle age, microcirculation is disordered, and collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium, which can maintain bone health and prevent osteoporosis.

4. Pork ribs stewed soup can nourish yin and moisten dryness, nourish essence and replenish blood, and is suitable for people with insufficient qi and blood and cold physique.

【Pork bone soup with damp beans】

Ingredients: 1 sage, 400 grams of pork shins, 1 handful of eyebrow peas, 1 red bean, 1 white lentil, 1 date, a pinch of salt.

Method:1Prepare the ingredients.

Shakuri is also called jicama, and like taro and sweet potatoes, it contains more starch. However, the water content of sand kudzu is more than that of taro sweet potato, and the taste is crisp and sweet, which can be eaten raw as a fruit and can also be used for stir-frying. Shakuzu has the effect of clearing heat and relieving heat, and Cantonese people prefer to use it to make soup.

2.Prepare three kinds of beans, namely white lentils, red adzuki beans and eyebrow beans, these three kinds of beans are also very common in the soup stock of Cantonese people, and every household will prepare some in the spring and summer seasons, and usually make soup at any time. In addition, the dates moisten the lungs, and prepare 1 piece.

3.After a simple wash of the three types of beans, soak them slightly, especially white lentils, which have a hard texture and are best soaked in advance.

4.After peeling the kudzu, cut it into large pieces. Fresh kudzu is watery and crispy.

5.Put the pork shin bones into a pot of cold water and heat them to remove the foam and blood, then put them in the prepared casserole, put the three kinds of soaked beans and dates and sand kudzu into the soup pot, boil over high heat, turn to low heat and cook for about 40 minutes.

6.These 3 kinds of beans are boiled until soft, there is a lot of starch in the pot, and the soup has become thick, turn to high heat and add an appropriate amount of salt to taste, then turn off the heat.

Sha Ge has a sweet taste, and after it is used to make soup, the sweetness all penetrates into the soup, plus a candied date, the starch and sweetness of the beans, a bowl to the end, especially to clear the heat and relieve the heat.

Summer is coming, try more of this with soup, and your family will benefit!

Generally, kudzu refers to sweet potatoes, also known as sweet potatoes, kudzu, wild kudzu, etc. It blooms in August and bears fruit in November. The edible part is a thick root that can be eaten raw or cooked.

Pueraria lobata is native to tropical America, and is mainly distributed in Taiwan Province, Fujian, Hunan, Hubei, Guangdong, Hainan, Guangxi, Yunnan, Sichuan, Guizhou and other places in China.

Maitake prefers a warm and sunny environment, and has the advantages of drought tolerance, waterlogging resistance, barrenness resistance, and strong adaptability to the environment. Generally, it is suitable to plant in sandy loam soil with deep tillage layer and medium fertility.

Ingredients: 1 sage, 40 grams of red adzuki beans, 400 grams of pork bones, 40 grams of white lentils, 40 grams of eyebrow peas.

Excipients: 2 slices of ginger, appropriate amount of salt.

Method: 1. Prepare the materials.

2. Wash the red adzuki beans, eyebrow peas and lentils and soak for 1 hour.

3. After washing the pork fan bones, chop the large pieces, put them in a pot and add water to boil over high heat.

4. After boiling for 1 minute, the blood water of the pork bones comes out. Then take out the pork bones and rinse them, remove the foam and set aside.

5. Shage has many aliases, such as cold potato and jicama.

6. Wash the kudzu, peel it, remove the tendons, and cut it into pieces.

7. Put the ginger slices, pork bones, red beans, eyebrow peas, lentils and kudzu into the soup pot.

8. Add an appropriate amount of water and cover with a lid. After the heat boils, turn to low heat and cook for an hour.

9. Add an appropriate amount of salt to taste before turning off the heat.

10. Done.

Shage can be used with pork shin bones, eyebrow peas, red adzuki beans, white lentils, dates, mung beans, cold potatoes, pork ribs, lotus root, carrots, sandworms, crucian carp, octopus, mussels, mutton, black chicken and other ingredients to make soup, the soup is sweet and suitable for all ages.

Shakura generally refers to jicama, also known as cold potato, kudzu, kudzu potato, etc., which blooms in August every year and bears fruit in November, and the edible part is a hypertrophic root, which can be eaten raw or cooked.

Skulla is native to tropical America, and is mainly distributed in Taiwan, Fujian, Hunan, Hubei, Guangdong, Hainan, Guangxi, Yunnan, Sichuan, Guizhou and other places in China.

S. spp. prefers a warm, sunny environment, has the advantages of drought tolerance, waterlogging resistance, barrenness resistance, etc., and has a strong ability to adapt to the environment, and is generally planted in sandy loam soil with deep topsoil and medium fertility.

Pork bone soup with carrots and corn.

Here's how.

Ingredients: about 1 kg of pork bones, 1 2 corn, 1 2 carrots, 1 2 sand kudzu 2 accessories: appropriate amount of salt, 1 slice of ginger.

Soak the pork bones (or pork ribs) in water for half an hour, change the water 2-3 times halfway, drain the water and set aside.

2.Cut the kudzu into cubes, the corn into cubes, and the carrots into cubes, and set the three ingredients aside.

3.Blanch the pork bones in boiling water, which is flying water.

4.When the water is finished, put the pork bones in running water (with a tap) to rinse off the foam and debris on them.

5.Put the above ingredients into a stew pot, add enough water at one time, I used an electric stew pot here, the capacity is. It can meet the serving size of two people and simmer for an hour.

6.Add salt to taste, start, the meat has been stewed to a rotten rot, and the soup is super sweet.

Ingredients: 500 grams of Sha Ge, 500 grams of pork fan bones, 50 grams of eyebrow peas, 50 grams of red adzuki beans, 50 grams of lentils, 2 candied dates, 2 slices of ginger, 10 bowls of Shuibichai.

Method: 1. Wash the red beans, eyebrow peas, and lentils and soak them for 1-2 hours.

2. Chop the pork fan bones into large pieces, wash them, and scoop them up in boiling water.

3. Wash the kudzu, peel it, remove the tendons, and cut it into pieces.

4. Boil water, add all the ingredients, boil on high heat for 20 minutes, turn to low heat and boil for an hour, add salt to taste and serve.

Efficacy: In summer, the rain is abundant, the humidity is also heavy, and it is easy to lose taste and have a poor appetite in hot and humid weather. Coupled with the seasonal and heat-clearing sage, it is a soup that can be often drunk in summer.

It has the effect of clearing away heat and dampness, strengthening the spleen and appetizing.