Abalone soup ingredients: abalone, pig cartilage.
Abalone soup ingredients: medlar, ginseng, ginger slices.
Seasoning of abalone soup: salt
The practice of abalone soup:
1, bring pig cartilage to the soup base, add some ginger slices and stew for 1.5 hours, and add some salt;
2. Carefully brush the abalone shell with a toothbrush, and the internal organs must be cleaned, rinsed and wiped for later use;
3. Put abalone, Lycium barbarum and 3-4 pieces of ginseng in a saucepan and stew for 20 minutes.
Tips:
1. Abalone should be soaked in cold water for 48 hours, and the surrounding area of dried abalone should be cleaned and completely desanded, otherwise the taste and quality of abalone will be affected, and then steamed before stewing.
2. Pay attention to adding enough water to stew pig cartilage.
3, abalone more practices Click: the practice of abalone Daquan.
Healthy eating:
1, abalone is salty and rich in protein, inorganic salts and trace elements. It can effectively improve vision fatigue, has a good nourishing effect on the body, has the effects of nourishing yin, clearing away heat, nourishing liver, improving eyesight, balancing blood pressure, resolving phlegm and moistening intestines, and caring skin. It can also be used for adjuvant treatment of dizziness, cataract, hematemesis, insomnia and other symptoms, and can also be used for external treatment of ulcers.
2, pig bones are warm and sweet, and enter the spleen and stomach. They have the effects of invigorating spleen, moistening stomach, promoting fluid production, strengthening body, moistening skin, tonifying middle energizer, nourishing blood and strengthening bones. Children often drink bone soup, which can replenish collagen and other substances necessary for human body in time, enhance the hematopoietic function of bone marrow and contribute to the growth and development of bones. Adults can delay aging if they drink it.
Food taboos:
1, abalone is not suitable for gout, cold, fever and sore throat.
2. It is not advisable to eat big bones during a cold and fever, and people infected with acute gastroenteritis should not eat them.