What kind of soup can be made with the keel wind, and what materials can be put in the keel soup

Keel wind is a kind of Chinese herbal medicine, the main effect is to dispel wind and dehumidification, and invigorate blood circulation. Here's a recipe for a keel soup, including a list of ingredients and steps to make it.

List of Materials: Keel wind 25 grams.

Lily 50 grams.

50 grams of sea cucumber.

20 grams of apricots.

10 grams of apricots.

3 dates. 250 grams of pork ribs.

Salt to taste. Steps:

1.Wash all the ingredients and set aside, the pork ribs must be scalded with boiling water after washing, and then washed and set aside.

2.Put 2500ml of water in the pot, put all the ingredients after the water boils, boil on high heat until boiling, then turn to low heat and boil for another 3 hours, and finally add an appropriate amount of salt to enhance the taste.

Keel Wind Pot Soup has the effect of dispelling wind and dampness, invigorating blood circulation, and is suitable for patients with joint pain, rheumatism and paralysis. However, it should be noted that keel wind contains toxic ingredients and should be consumed in moderation and used under the guidance of a doctor. At the same time, for people suffering from gout, the meat in the keel wind soup contains high purines and should be consumed in moderation.

This keel wind is possible with millet peach.

The soup is drunk together, and it tastes very good.

Material Practice.

1: Cut the washed pork ribs into about the right size and set aside.

2: Add the pork ribs.

3) Add lily, sea cucumber, apricot, dates.

4) Add ginger.

5) Add the boiled broth.

6: Add chrysanthemums.

7: Bake from heat for a few minutes.

8: Add salt to taste.

The keel can be used to make soup with radish, the keel can be made with carrots, and the keel can be made with fish heads, and the soup made in this way is also very delicious.

The ingredients for keel soup are: keel, corn, water, peppercorns, ginger, pepper, salt, and cooking wine. It is divided into 4 steps. The following is the detailed operation of the keel soup method:

Steps.

Blanch the keel. Put the keel into the pot with cold water, blanch to remove the blood foam.

Pour in the ingredients. Pour in water, keel, corn, pepper, ginger slices, cooking wine, pepper and salt, and stir well.

Cook for 45 minutes.

Bring to a boil over high heat, reduce the heat to low and cook for 45 minutes.

White lentils and pig keels were previously made from a soup with nutritional value.

Values are abundant. Pork ribs provide high-quality protein, fat, and especially rich calcium, which are essential for human physiological activities, which can maintain bone health. It is suitable for those who are deficient in qi and blood, and have poor yin deficiency.

Soak the white lentils and lotus seeds in water for half an hour, and wash the red dates.

Clean. Wash the pork bones, pot the pork bones under cold water, boil the water, remove and wash off the foam. Put the blanched keel into a casserole, pour in an appropriate amount of water, and put in the soaked white lentils, lotus seeds, and red dates.

After the heat boils, turn to low heat and cook for about 2 hours, a pot of milky white soup is ready, add salt to taste before drinking.

Keel radish soup.

Wash the keel, cut the radish into large pieces and set aside. keel in the pot.

Bring water to a boil. Change the water, cover and bring to a boil over high heat. Add a few peppercorns, cover and simmer. Simmer until the meat starts to soften, then add the radish cubes. Cover, bring to a boil over high heat, then reduce heat to a simmer. In minutes, you'll be fine.

3. What should I pay attention to when making keel soup?

Many people love to drink bone broth and think that the longer the soup is boiled.

The better it is, not only does it taste better, but it is also more effective in nourishing the body. In fact, this perception is wrong. The calcium contained in animal bones is not easy to decompose, no matter how high the temperature, it cannot dissolve the calcium in the bones, but will destroy the proteins in the bones.

Therefore, boiling bone broth for too long is not only not beneficial, but harmful. Meat is high in fat, and there is always some meat on the bones, so if you boil it for a long time, the fat content of the soup will be high.

Stew bone broth skillfully.

Stew bone broth (or fish broth), preferably in cold water. Because there is always a little bit of meat on the bones of the general meat, if you pour hot water or boiling water into the pot at the beginning, the surface of the meat is suddenly subjected to high temperature, and the outer protein of the meat will immediately solidify, so that the protein in the inner layer can not be fully dissolved into the soup.

In addition, add a little vinegar after the water is boiled to dissolve the phosphorus and calcium in the bones in the soup, so that the stewed soup is not only delicious, but also easy to absorb in the stomach. At the same time, don't put salt in the stew too early. Because salt can make the moisture contained in the meat run out quickly, it will speed up the coagulation of proteins and affect the umami of the soup.

Step 1: Boil a pot of water, put in the stick bones, blanch for a few minutes, boil the blood in the bones, take out the bones, and pour out the water.

Step 2: Add cold water to the pressure cooker, add the ginger slices, then add the blanched stick bones, add some pepper, and most importantly, add a few drops of white vinegar.

ps: 1. Stew the soup with cold water, the cold water should be added to a certain extent, the cold water can make the protein in the outer layer of the meat not solidify immediately, and the inner and outer layer of protein can be fully dissolved into the soup, so that the soup tastes more delicious.

2. When stewing bone broth, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of protein and affect the taste of the soup.

3. Use a pressure cooker to stew bone broth, my own opinion, so that there is more oil, the soup is thicker, whiter, and more delicious, and it is not easy to stew bone broth for too long, and it will destroy the protein in the bones after cooking for a long time.

Step 3: Stir evenly with a spoon in a clockwise direction, cover the pot, cook over high heat, when the pressure cooker is out of gas, first cook on high heat for three minutes, then change to low heat and simmer for 30 minutes, stuffy until the pressure cooker is out of gas, and then open the lid.

Step 4: The bone broth has a lot of oil on it, you can put the oil floating on the soup noodles in a small bowl and set aside for the next cooking.

Step 5: Put the soup in the pot in 2-3 crisper boxes, and then put it in the freezer in the refrigerator, take out a box to thaw and boil when eating, and put in the vegetables to boil.

ps: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables to the soup to cook together, and when eating, you can also make a flavor dish according to your personal taste and dip the vegetables to eat, which is very suitable for winter eating, eating warm and comfortable.

The "keel" of keel soup refers to the pig keel, that is, the bone on the back of the pig, which is used to make soup and is rich in nutritional value, so it is also a dish that many people love very much.

Pig keel has the effect of nourishing kidney yin and filling the essence, and can be used to improve kidney deficiency and tinnitus, waist and knee soreness, impotence, spermatozoa, heat intolerance and anemia, but patients with cardiovascular and cerebrovascular diseases are not suitable for eating pig keel.

The meat of this part of the pig keel is very lean, and the fat is quite small, so the pig keel is loved by many people. The bone marrow in the pig keel has a high oil content, and when the pig keel is cooked, the bone marrow will be released, and it can be used as a sauce, can be used to make soup or put it in the dish to increase the flavor of the dish.

How to cook the most nutritious keel soup.

Method 1: Pork bone soup with shrimp and assorted shrimp.

Ingredients: baby cabbage, enoki mushrooms, shiitake mushrooms, tofu, shrimp, pork bones, ginger, green onions, vinegar, salt.

Method: 1. Wash the pork bones and blanch them in hot water for 3-5 minutes, remove the foam, and add cooking wine to remove the smell.

2. Add water to the pot, put in the blanched pork bones, add the scattered ginger, green onion, and add 1-2 drops of vinegar.

3. Baby cabbage, enoki mushrooms, shiitake mushrooms, tofu and shrimp are washed and put into the soup to boil.

4. After the heat boils, simmer over medium-low heat for 2-3 hours.

5. Add a teaspoon of milk and bring to a boil to form a mixed pot of bone broth.

Method 2: Braise yacon fruit in a large bone pot.

Ingredients: Ingredients: 1 pig bone, 1 yacon, accessories: about 10 wolfberries, 100 grams of pork loin, salt.

Method: 1. Peel the yacon, slice and set aside.

2. Chop the pork bones into large pieces (this process can be handed over to the supermarket or the stall owner of the market to do).

3. Cut the pork loin into small cubes and set aside.

4. Wash off the floating soil on the surface of the wolfberry and set aside.

5. Put cold water in the pot, boil, put in the pork bones and pork loin, blanch until the surface is tightened, rinse in cold water, remove blood and excess impurities, drain the water and set aside.

6. Put the blanched pork bones and pork loin into the pot, put the wolfberry, boil over high heat, turn to low heat and cook for about 1 hour, put in yacon slices, continue to cook for half an hour, turn off the heat, and add salt to taste.

Method 3: Stewed corn with large bones.

Ingredients: corn, large bone tube, carrots, celery, chicken essence, salt.

Method: 1. Clean the big bone with flying water.

2. Wash the corn and carrots and cut them into large pieces.

3. Put the big bones, corn and carrots together in a pot, add enough water to boil, then turn off the heat and simmer until the soup is thick and the meat is rotten.

4. Add salt and season with chicken essence. Sprinkle with celery after serving.

Keel corn soup, I learned from my mother, I borrowed such a pot of soup to express my thoughts about my family, and my friends wanted to learn such a pot of soup to express their love for their lovers, so it seems that making soup is really a very interesting thing.

Corn is appetizing, tomato quenches thirst, this bowl of soup, nourishing the stomach and spleen, nourishing qi and nourishing the lungs, is a must-try in this season.

Ingredients: keel, tomato, corn (fruit corn), yam, ginger.

Method: 1. Slice the tomato, cut the corn into sections, and set aside the yam hob.

2. Blanch the keel and ginger slices and drain for later use.

4. Boil and add corn and yam, and simmer again until soft.

5. Add tomatoes before cooking, cook for another three minutes, add salt to taste, and the keel corn soup is ready.

I don't know, there is such a bowl of memorable soup in your heart, so that you will never forget it for many years, this taste is inherited, established by love, and made for love. This bowl of soup nourishes the stomach and spleen, nourishes qi and lungs. There are many ways to express love, so let's make a bowl of soup for them!

Ingredients: 10 grams of raw land, 1 kg of pig keel, 1 candied date, 2 slices of ginger;

Operating procedures: 1. Take a soup pot, boil water over medium heat, put the pig dragon dao bone after the water is boiled, and pick up the keel after the water is boiled again. Soup.

Wash the pot and set aside. The purpose of this is to remove the dirty residue of the pig keel, also known as "flying water".

2. Put cold water in the soup pot (the amount of water should be appropriate, generally eight to ten bowls), put the pig keel after boiling over medium heat.

Ginger slices, raw ground, after the water is boiled again, put the dense dates, put salt (no need to put oil and soy sauce). After the water is boiled again, change to a low heat, so that the above ingredients are boiled on the lowest heat for about 2 hours. The soup is cooked.