Pueraria lobata contains a variety of nutrients needed by human body, and because it grows in an unpolluted place and does not contain any additives, it is a green food recommended by the international community. It has extremely high medicinal effects, and can clear away heat and purge fire, promote fluid production to quench thirst, treat wind-heat cold, diarrhea and hematemesis, reduce hypertension, relieve dizziness, headache and tinnitus, improve resistance and delay aging.
In addition, Ge Fen can relieve alcoholism, so people can have a protective film on their stomachs before drinking Ge Fen to avoid the harm of alcohol, and it also has the function of detoxification. Ge Fen is also a very good food for lowering three highs, which can reduce hypertension, hyperglycemia and hyperlipidemia with remarkable effect.
Ge Fen can also improve resistance and immunity, and prevent and treat cardiovascular and cerebrovascular diseases, coronary heart disease, angina pectoris and osteoporosis. It is definitely the most natural green and healthy food.
In addition to cooking soup, Ge Fen will also cook various dishes, such as braised pork with pueraria lobata, roasted goose and duck with pueraria lobata red, or directly cooked and eaten.
Stewed goose with chestnut and pueraria lobata;
1. Prepare goose, chestnut, kudzu root, ginger, garlic, salt, sugar, rice wine, soy sauce and peanut oil, then clean the goose and cut it into blocks.
2. Add salt, pour in soy sauce, stir peanut oil evenly, then shell and clean chestnut, then peel and clean kudzu root and cut into pieces.
3. Pour the oil into the pot, add ginger and garlic to make it taste, add goose and stir-fry for a while, and then add a little rice wine.
4. Pour clean water, add chestnut and kudzu root, season, turn on medium heat and cook until the ingredients are cooked.
The method of braised pork with pueraria lobata;
1. Prepare kudzu root, pork belly, south milk, soy sauce, honey, garlic, star anise, pepper and sugar, then pour cold boiled water into south milk and stir well.
2. After that, stir-fry with the cooked pork belly for half an hour, then scrape off the skin of the pork belly and put it directly into the pot for about 20 minutes without cutting.
3. the soup should be able to drown the meat noodles, then remove the water control, then pour vinegar into the dish and put the pork belly skin down.
4. Soak for another 20 minutes, spread with soy sauce and honey, then fry in a hot oil pan until golden brown, dry, and then cut into pieces.
5. Heat the pan, pour in the oil, add the minced garlic, pour in the sauce and stir well after the south milk is fragrant, then pour in the sliced meat and stir fry for a while.
6. Then peel the kudzu root, wash it, cut it into pieces, soak it in an oil pan, and take out the dry oil.
7. After that, put the skin into the dish, pour the soup into the dish, steam it for about 90 minutes, then pour out the juice, pour it into the dish, and pour a little starch into it.
Preparation method of kudzu root, red bean, lentil and shad soup;
1. Prepare Radix Puerariae, kidney beans, lentils, shad, spareribs, dried tangerine peel, candied dates and ginger, then peel Radix Puerariae, wash and cut into blocks.
2. Then soak the red beans and lentils in water, then slaughter the shad, then fry them in the oil pan until they are yellow, and pour in a little water.
3. Clean the ribs, soak the dried tangerine peel to remove the pulp, clean the candied dates, remove the core, put them in the pot with ginger, and pour in water.
4. After the fire boils, boil it for 2 hours on low heat, and finally add salt to taste.