What is the soup with dried vegetables, and what is the effect of dried vegetable soup

Dried vegetables are served with pork ribs, pork bones, pork lungs, lamb bones, and shark fin bones in soup.

1. Dried vegetables and pork ribs soup: soak the dried vegetables for more than an hour, after waiting for the vegetable leaves, wash the dust, cut them into small pieces for later use, chop the ribs into small pieces, soak them in water for one hour, change the water halfway, after the blood water is soaked out, add a small amount of peanut oil to marinate for a while, boil the pot, after boiling, skim off the foam, add the dried vegetables, turn to low heat after boiling, and simmer for two hours.

2. Dried pork bone soup: soak the vegetables for 1 2 hours, then cut them into small sections, pour water, pork bones, dates, and ginger slices into the pot, bring to a boil over high heat, turn to low heat and cook for an hour and a half.

3. Dried vegetable and mutton bone soup: blanch the mutton bones and set aside, soak the dried vegetables in water, first put the blanched mutton bones into the pressure cooker, then put in the dried vegetables and corn, pour in half a pot of water, cover the pot and boil over high heat, about half an hour later, turn off the heat, and add a little salt.

4. Dried pork lung soup: soak the dried vegetables in water, cut off the pork and wash it and then use hot water to remove the blood water, the pig lungs are first soaked in water once, stir-fried after cutting, and finally blanched with hot water, clean the dates and figs, cut the carrots into pieces, and then soak the soybeans in water for 20 minutes in advance, pour all the ingredients into the pot, add water and stew for 2 hours, and finally add salt, simmer for half an hour on low heat.

5. Dried cabbage and shark fin bone broth: soak the dried vegetables in cold water for five minutes, then wash them, then soak them in warm water for half an hour, rub the dried vegetables a few times, drain the water for later use, wash the shark fin bones, soak them in warm water for one hour, wash the chicken shells and lean meat, slice the ginger, put all the ingredients in the pot, boil over high heat, boil for half an hour on high heat, turn to low heat for two hours, and finally put salt and get out of the pot.

Pork ribs, pork bones, pig lungs, lamb bones, shark fin bones, etc. Dried vegetables and pork ribs soup: soak the dried vegetables for more than an hour, after the vegetable leaves, wash the dust, cut into small pieces for later use, chop the ribs into small pieces, soak them in water for an hour, change the water halfway, after the blood water is soaked, add a small amount of peanut oil to marinate for a while, boil the pot, after boiling, skim off the foam, add the dried vegetables, and boil.

Clear away heat and moisten the lungs, dispel heat and phlegm turbidity in various organs of the respiratory tract.

For the preparation of dried vegetable soup, prepare ingredients: pork bones: 1000g, dried vegetables: 60g, dates: 2, salt: appropriate amount, tangerine peel: appropriate amount, water: appropriate amount.

1. Wash the pork bones and cut them into pieces, soak them in water for an hour after the vegetables are dry and clean.

3. Pour all the ingredients into the casserole, then add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for an hour and a half.

4. Add an appropriate amount of salt to taste before cooking.

Anti-inflammatory umeboshi is not just pickled with one mustard green, but the best umeboshi is pickled with a variety of mustard greens, and its taste is more delicious. In general, the more common umeboshi vegetables are pickled with large-leaved mustard, flower-leaved mustard and sherry mushroom.

Mustard greens contain glucosinolated, proteins, and minerals. After hydrolysis, mustard oil and amino acids are produced, giving off a unique aroma. Generally, pickled umeboshi contains very rich nutritional value, including amino acids, sugar, and 250 mg of calcium, 31 mg of phosphorus, mg of iron, and mg of vitamin B per 100 grams of umeboshi vegetables.

It can be seen that although umeboshi is a pickled food, it breaks people's conventional understanding of pickles and believes that pickles are not nutritious.

What's more worth mentioning is that compared with other pickles, umeboshi has a unique advantage, that is, the carotene content contained in prune vegetables is relatively high.

It has the effect of moisturizing dryness and nourishing yin, and at the same time, it also has the effect of clearing heat and moistening the lungs, dissolving phlegm and relieving cough, detoxifying and improving water.

Dried vegetable soup is a very familiar home-cooked soup, dried vegetable soup is a classic Cantonese restaurant, dried vegetable soup not only tastes very good and also has a variety of nutrients, often drink dried vegetable soup can.

It has a very good health preservation effect and health care effect, and the dried vegetable soup has the effect of nourishing the lungs and improving the body's immunity.

Lung and cough soup is a traditional Han Chinese dish in Guangdong, which belongs to Cantonese specialties. Clear away heat and moisten the lungs, dispel heat and phlegm turbidity in the internal organs of the respiratory system. Traditional Chinese medicine has long described that the form complements the form, but the pig lung is warm, and when paired with dried vegetables, monk fruit, and sweet almonds, it has the effect of moisturizing and removing dryness.

Summer and autumn are two seasons, and it is a nourishing soup that is perfect for the whole family.

Autumn and winter is the harvest season of cabbage, many families in Qiaotou Town will make dried cabbage, dried cabbage is tender, crisp and sweet, is the favorite of many families to make soup. Dried cabbage soup and porridge have the effect of clearing heat and removing dryness, and today we will take you to see the production process of making dried cabbage.

Rows of cabbage are dried on the iron wires erected in the courtyard, forming a unique landscape. Aunt Li, who was drying vegetables, told reporters that she would dry vegetables every autumn and winter.

Aunt Li: "Every year and this quarter, I dry some vegetables, cook keel and pork for the elderly, and send dried vegetables to my friends, Hong Kong friends and relatives to give some." ”

Aunt Li also told reporters that dried vegetables must be dried in the lunar month, because the autumn wind just rises at this time. There are many benefits of dried vegetables, and dried vegetables are given to friends.

Aunt Li: "It's better to have dried vegetables that are cool and detoxifying." It's better to dry it at this time of year, friends love it, and they give it to friends and relatives every year. ”

Aunt Li also introduced that dried vegetables are generally made of milk cabbage, boil a pot of water in a large pot, wash the vegetables and put them in, boil the cabbage for a few minutes, and then drain the cabbage, and then hang it on the bamboo pole to dry.

The main ingredient of dried cabbage pork lung soup is dried vegetables and pig lungs, and the side ingredients are an appropriate amount of apricots in the north and south, a corner of tangerine peel, and three dates.

The premise is that the dried vegetables should be soaked and washed first, and the pig lungs should be cleaned and cut into pieces. Efficacy: Dissolves phlegm and moistens the lungs, clears away heat and moistens dryness.

Help gastrointestinal peristalsis, relieve constipation, diarrhea!

Dried vegetables with carrots and yams are the best, and the method is as follows:Ingredients: dried vegetables, carrots, yams, barley, soybeans, lean meat, salt.

1. Bring the dried vegetables to a boil in water, turn off the heat and simmer for 10 minutes.

2. Dry wash the soaked vegetables and cut them into small sections.

3. Peel the carrots and cut them into small pieces.

4. Peel the yam and cut into small pieces. Ants do it.

5. Soak the barley in water for 30 minutes.

6. Soak the soybeans and wash them well.

7. The lean meat is stuffy and fluffy, and the foam is washed.

8. Put the above ingredients into the electric pressure cooker, press the soup button to boil, and if there is no pressure cooker, put the soup pot on high heat and boil for 2 hours.

9. After cooking, add salt to taste, and the delicious carrot and yam soup is ready.

It is better to make pork bone broth with dried vegetables, and the method is as follows:Ingredients: 1000 grams of pork bones, 60 grams of dried vegetables, 2 dates.

Excipients: appropriate amount of tangerine peel, appropriate amount of salt, appropriate amount of water.

Steps: 1. After the vegetables are dry cleaned, soak them for an hour and remove them.

2. Put dried vegetables and dates in the clay pot.

3. After the water in the pot is boiling, add the pork bones and boil.

4. Rinse with running water. Doing so removes the bloody smell and foam of the pork bones, and the soup is more delicious.

5. Put the pork bones in the clay pot. Cover, turn to a simmer for an hour and a half.

6. Add salt to taste.

7. Serve up.

1. Dried vegetable soup: lean meat, pork bones, mung beans, dried vegetables, wolfberries, salt, lean pork cuts, pork bones cut into pieces and washed, soaked in dried vegetables for 20 minutes, cut off the cabbage, cleaned, be sure to wash it, otherwise there will be a lot of sand. Flying Water:

Put the ingredients in a pot of cold water, heat and cook until half-cooked, then remove. To remove the blood stains and odors of the raw materials, make soup, put everything into the pot to make soup. Finally, add an appropriate amount of salt and simmer for a few more minutes.

Characteristics, strong fragrance, good taste, clear heat and fire, moisturizing and drying, especially suitable for summer pot.

2. Add some tofu and two or three dates to the dried vegetable soup, and don't put too much dried vegetables.

3. Cook with cabbage.

4. Two pieces of dried vegetables boiled salted pork bone peanut porridge, the dried vegetables should be chopped, and the peanuts should be soaked first.

5. Make soup with big bones, put some carrots, and have a natural sweetness. The bones should fly into the water first, so that there will be no fishy smell.

6. Dried vegetables, plus Luo Han Guo, fan bones, Luo Han Guo is moist.

<>1. Ingredients: lean meat, pork bones, mung beans, dried vegetables, wolfberries, salt.

2. Cut the lean pork into pieces, cut the pork bones into pieces and wash them, soak the dried vegetables for 20 minutes, cut off the cabbage, clean, and be sure to wash them, otherwise there will be a lot of sand and wisdom.

3. Flying water: Put the original messy dust into a pot of cold water, heat and cook until half-cooked, and then remove it. To remove the blood stains and odor of the raw materials, 4. Make soup, put everything into the pot to make soup. Finally, add an appropriate amount of salt and simmer for a few more minutes.

Ingredients for dried vegetable soup:

Dried vegetables (30-50 g, wash!) ), pork bones (250g, cut into cubes), almonds (15g), carrots (or white radish, to taste), dates (1-2 pieces), ginger (2-3 slices).

Cooking method: Wash the above ingredients. First of all, add an appropriate amount of pork bones, boil for 5 minutes, remove blood foam, scoop up, and set aside.

Then in the soup pot, add the processed dried vegetables, pork bones, almonds, radish, dates, ginger, boil with water, boil over high heat, adjust to a simmer, cook for about 1-2 hours, the soup is formed, add a little salt, stir well, and let it cool a little to eat.

Efficacy: Clearing away heat and nourishing yin, moistening the lungs and relieving cough, nourishing the heart and regulating blood, appetizing and strengthening the spleen, etc.