How to make mustard soup delicious, how to cook mustard soup

Today's recommendation - mustard and sweet potato soup.

Ingredients: 500g of Lvtian mustard greens, 2 sweet potatoes with yellow hearts, 300g of pork backbone, several slices of ginger, appropriate amount of salt. (Serves 2-3 people).

Method: Wash and cut into small pieces of mustard greens; Wash and peel the sweet potatoes and cut them into small pieces; Pork backbones are washed and salted overnight to become salted pork bones.

Add an appropriate amount of water to a clay pot and bring to a boil, add sweet potatoes, salted pork bones and ginger slices, cover and cook for about 10 minutes.

Add mustard greens to the soup, remove the lid and cook for about 5 minutes, with a pinch of salt to taste.

Professor Yang Zhimin, a special health expert and vice president of Guangdong Provincial Hospital of Traditional Chinese Medicine.

Expert Comments: This is a very classic soup, which can be paired with salted pork bones like ours, or with ingredients such as lean pork slices, fish heads, salted eggs, or even nothing at all, only mustard greens and sweet potatoes, which is also very delicious. Now is the time for the Lutian mustard to go on the market, and after a few cold days, the mustard at this time is particularly sweet.

The size of the mustard greens in Ryota is particularly large, so if you want to make soup, you must cut it into small pieces. In order not to turn the mustard greens yellow, the mustard greens are boiled without a lid for about 5 minutes, and the mustard greens will be green, sweet and delicious. With salted pork bones, it can have the effect of reducing fire.

Mustard greens are relatively warm, so they are perfect with salted pork bones. Sweet potatoes are specially selected with yellow hearts to make the soup clearer. If you don't mind the soup being relatively cloudy, you can also choose purple sweet potatoes.

Tips: 1) I didn't find Lutian mustard greens, but the flavor is quite good with ordinary mustard greens.

2) After eating sweet potatoes, you can eat less rice at the meal, which is conducive to weight control and blood sugar.

Physician on duty in this issue:

Lin Shuxian, an intermediate nutritionist, is a member of the Chinese Nutrition Society and a youth member of the Clinical Nutrition Professional Committee of the Guangdong Nutrition Society. He has been engaged in clinical nutrition for 5 years. He is good at dietary guidance for various chronic diseases and enteral and parenteral nutrition support for various common clinical diseases.

The "One Meal a Day" column is jointly launched by Nanfang** and Guangdong Provincial Hospital of Traditional Chinese Medicine, and according to the season, readers are presented with a healthy meal of soup, vegetables, or tea every day. Scan***, you can upload healthy dishes to participate in the selection of "Fan Pretty Dishes", or ask the expert team to customize a healthy meal for you.

A meal every day to publish a book! Buy the spring, summer, autumn and winter series of "One Meal a Day", WeChat scan *** to buy books with discounts, and have a chance to get a signed version of the book by Professor Yang Zhimin. Professor Yang Zhimin, who has always been enthusiastic about public welfare and charity, decided to donate 2 yuan from the royalty to the Guangdong Ciyang Charity Association for every set of "One Meal a Day" book sold, which will help patients with eye diseases to restore their sight.

One meal a day, one kindness a day, let's be healthy and happy together, and help others!

Author] Yan Huifang.

**】 Nanfang Press Media Group Nanfang + Client Nanfang No. Deep One meal per day.

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Guangdong is suitable for making soup in autumn.

Recipes for Lu Tian. Guangzhou Lu Tian brewed three treasures.

Cantonese mustard boiling method.

The practice of Lutian mustard is complete.

Everyone should have eaten mustard greens, which is a green vegetable that can be prepared in a variety of ways, delicious and healthy. Now I will teach you a refreshing mustard soup, cook the soup with mustard greens, add white clam meat to cook together, the taste is more delicious, and those who like to drink soup can try this dish.

Ingredients: 200 grams of mustard greens, 100 grams of white clam meat, 2 grams of ginger, 1 shallot. Seasoning: 2 grams of salt, 1 gram of chicken essence, 2 grams of rice wine.

The preparation of boiling mustard soup:

1. Put the white clam meat into clean water, add 1 gram of salt, soak for two hours, and remove it;

2. Wash and cut the mustard greens into small pieces, cut the shallots into chopped green onions, and cut the ginger into shreds;

3. Add an appropriate amount of water to the pot, add white clam meat and ginger, boil over high heat, then add mustard greens, 1 gram of salt, chicken essence, rice wine, and cook until the mustard greens are broken;

4. Serve immediately.

Tips: Mustard greens have the function of detoxification and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to answer and tremor to assist ** infectious diseases. It also has the effect of appetizing and digesting, because mustard greens have a special umami and fragrance after pickling, which can promote stomach and intestinal digestion and increase appetite, which can be used to appetize and help digestion.

Ingredients: 2 mustard greens, 400 grams of scarpace, 5 beef balls.

Excipients: 3 grams of ginger, 2 chives, 2 grams of refined salt, 1 gram of pepper, 10 ml of cooking oil.

Steps: 1. Prepare all kinds of raw materials.

2. Shajia, add sesame oil with light salt water, soak for 2 hours, spit out the sediment, wash and set aside.

3. Cut the beef balls into small pieces, cut the ginger into thin strips, and mince the chives.

4. Mustard greens, wash and chop for later use.

5. Heat the wok, pour in the cooking oil, and add the ginger shreds to bring out the fragrance.

6. Add the beef balls and stir-fry until the surface is browned.

7. Pour in an appropriate amount of water, boil over high heat, add mustard greens and sand nails.

8. Cook for about 3 minutes, add refined salt to taste.

9. Sprinkle in pepper to remove freshness.

10. Then cook for about 3 minutes and sprinkle in chopped chives.

11. Stir well, turn off the heat, and the flavor is ready.

12. a finished product.

1. First of all, wash the mustard greens, then cut them into small pieces, then pour an appropriate amount of oil into the pot, add ginger slices and garlic and stir-fry until fragrant.

2. After the oil is cooked, the ginger slices and garlic will change color, pour in an appropriate amount of mustard greens, stir-fry, and use a spatula to block the oil when pouring to avoid splashing.

3. After pouring in the mustard greens, turn on high heat, stir-fry, stir-fry the mustard greens evenly, about 1 minute, pour in an appropriate amount of salt.

4. Stir-fry after pouring in salt, for some people who can't eat too much salt, you can reduce it appropriately according to the individual.

5. After stir-frying for a while, pour in a little less water, the water poured in should be cold water, if it is hot water, it will affect the taste.

6. Then wait for the water to boil, boil the pot on high heat for a while, taste the taste again, cover the pot and cook for more than 1 minute.

Roasted bone mustard porridge — Cantonese raw porridge.

In the scorching summer, just drinking water is almost full, how can you still have the appetite to eat. If you cook a pot of porridge, eat him three bowls in minutes!

This bone-roasted mustard soup is very delicious and inflammatory.

Ingredients: Roasted bones (roasted pork bones).

Mustard greens, shredded ginger, chopped green onions, rice.

Roasted bone mustard porridge — the practice of Cantonese raw porridge.

Cut the bones into small pieces, and shred the ginger and mustard greens. (This is a serving for one person, the amount is according to personal preference).

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Rice is boiled with water to make porridge, which is either thick or thin.

First of all, the porridge base (white porridge) is boiled, and the pre-cooked white porridge is boiled bowl by bowl with fresh meat and vegetables, which is "raw porridge".

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After the porridge is boiled and flowered, add the roasted bones and ginger shreds and cook for a few minutes, stirring from time to time to avoid the bottom of the paste.

Put the chopped mustard greens in, stir well, cook for three to five minutes, boil the bone mustard greens to the fragrance, add an appropriate amount of salt to taste. Sprinkle chopped green onions before cooking

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Eat, you're welcome

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Tips: How to cook porridge deliciously ? What is the ratio of water to rice?

Whole porridge: 1 cup of white rice, 8 cups of water.

Thick porridge: 1 cup of white rice, 10 cups of water.

Thin porridge: 1 cup of white rice, 13 cups of water.

After washing the rice, soak it for 30 minutes to allow the rice grains to fully absorb the water, and then it will be boiled out of a soft and thick porridge.

Rinse the rice, add an appropriate amount of oil and salt (peanut oil or salad oil), mix well and marinate for 30 minutes. Because the adsorption capacity of oil is much greater than that of water, after the rice grains are dipped in oil, the oil-stained parts can accumulate much more heat than the water temperature in a short period of time, so that the rice grains can bloom quickly when cooked, and the porridge cooked with oil and salt is smoother.

1. Wash the mustard greens. Peduncle oblique. Cut the leaves. Stir-fry the ginger in a frying pan until fragrant. Guess the code and put in the mustard stalks and add a little water. Cover and cook for 3 minutes. Cook until the stems are slightly soft. Add the leaves and cook together, add salt to taste, and cook until cooked.

2. Nutritional effects of Yushen mustard: prevent cancer, promote intestinal peristalsis, relieve night blindness, and anticoagulant.