The efficacy and function of lotus root ribs soup In summer, due to the hot weather, it is easy to feel tired, listless and sleepy during the day, especially when middle-aged and elderly people fall asleep at night. This situation has happened for a long time, and most people want to take medicine to solve it. In fact, we can use diet therapy to solve the above problems. We can treat insomnia, fatigue and other problems by boiling water with Ganoderma lucidum frequently, without taking medicine at all.
Cooking soup with good ganoderma lucidum can not only cure diseases and protect health, but also make soup delicious. Paired with lotus root in summer, it can nourish the heart and soothe the nerves, clear away heat and promote fluid production, remove fire and prevent heatstroke, and treat insomnia and fatigue. Add some ribs and stew together, which is a delicious soup and a hard dish on the table. Hospitality and personal use are very powerful.
Lotus root has the functions of promoting digestion, relieving diarrhea, stimulating appetite, clearing away heat, nourishing and nourishing, nourishing the heart and benefiting qi. If eaten regularly, it can strengthen the body, resist aging and prolong life.
Qiongzhen Ganoderma lucidum has the effects of calming the nerves, treating insomnia, protecting liver, regulating blood sugar and blood pressure, and improving the self-healing power of human body.
Practice of lotus root sparerib soup
Making material
Ingredients: 500g of ribs (big ribs) and 750g of lotus root [1].
Seasoning: salt10g, pepper 3g, onion10g, ginger 7g.
production process
1. Wash the ribs and chop them into 4cm long pieces;
2. Wash the lotus root, scrape and peel it, put it on the chopping board and beat it hard, and cut it into small pieces like ribs;
3. Pour a proper amount of boiling water into the pressure cooker, add ribs and lotus root [2], add onion, ginger slices, refined salt and pepper [3], and cover the lid;
4, put it on the fire to boil, and then simmer for 20 minutes to eat.
Exercise 2
Make ingredients
Ingredients: 300g sparerib, 300g lotus root, 2 shallots, ginger 1 tablet,
Seasoning: cooking wine 1 tbsp, pepper 1 tbsp, refined salt 2 tbsp, monosodium glutamate 1 tbsp.
production process
1。 Wash the ribs and cut them into 3 cm long sections.
2。 Scrape off the rough surface of lotus root, cut into pieces and wash.
3。 Wash ginger and cut it in half.
4。 Put a proper amount of water in the pot, add half a slice of ginger, chives and cooking wine, boil, add ribs, soak in water and take them out for later use.
5。 Put the wok on fire, add water, add ribs, half a slice of ginger and chives, bring to a boil over high fire, skim off the floating foam, and simmer for about 20 minutes.
6。 Pour lotus root, ribs and soup into casserole, stew for another 30 minutes, pick out ginger and leek, and add salt, pepper and monosodium glutamate.
trait
The soup is delicious and the lotus root is fragrant and soft.
The chef knows everything:
It is not advisable to use an iron pot to stew lotus root, otherwise the soup will turn black.
Exercise 3
Wash the ribs with running water to remove excess oil and blood clots, and chop them into small pieces of about 6cm with a thick-backed kitchen knife.
Cut off the pedicels at both ends of the lotus root, cut them in half longitudinally, clean them, check whether there is residual sediment in the lotus root eyes, and then cut them into hob blocks about 6cm long. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, skim it for several times until no blood foam emerges, take out the ribs and drain.
Put the ribs in the soup pot, add the onion, ginger slices and cooking wine, pour 3/4 pot of warm water, cover the pot, bring to a boil with high fire, and cook for 15 minutes.
Open the pot cover, put in the lotus root pieces, and cover the pot cover tightly. When the fire boils, turn to low heat, keep it slightly boiling, and stew for 1 hour.
Remove onion and ginger slices after flameout.
Add salt and pepper to the stewed lotus root ribs soup. Add fresh coriander to taste before eating. You can add chopped green onion
If there is too much sediment in the eyes of lotus root, it is difficult to clean it and it is very sad to stew it in soup. Therefore, when buying lotus root, you should choose the lotus root nodes at both ends to be complete, so that there will be no sediment in the lotus root eyes.
It is also a good soup to buy fresh pork spine (cavity bone) and stew lotus root.
Pay attention to the salt at the end and season it according to the taste. It is recommended to be light, not too salty.
Finally, a very important tool: the pot. Only the casserole unique to Hubei can make such a delicious soup. Chopsticks with local characteristics look very dark and have numerous small holes. When simmering soup, grease keeps coming out of the small holes, and chopsticks look greasy. Small holes can filter thick oil, so that the simmered soup is not greasy or fragrant. People in Wuhan are very particular about simmering lotus root soup. People over the age of 50 will use a briquette stove to simmer soup. The simmering time varies from a few hours to a whole night. Thick fragrance, floating around.
The taboo of eating lotus root is 1. People with spleen deficiency and stomach cold and those who are prone to diarrhea should not eat raw lotus roots.
Raw lotus root is cold. It is good for people who are hot and dry to eat raw lotus root slices. However, people with poor spleen and stomach and loose stool are cold and difficult to digest, and it is easy to aggravate cold syndrome.
2. Avoid cooking lotus root in an iron pot.
Lotus root is rich in iron, so it is best to cook it with ceramic or stainless steel utensils, and avoid using iron pots and aluminum pot, otherwise it will turn black, look ugly and affect appetite.
3. Cut lotus roots should not be stored directly.
Do it as soon as the lotus root is cut. Because the incision is easy to turn black and rot, don't put it directly indoors if it is not finished. When storing, stick the incision with plastic wrap and put it in the refrigerator.
4. Soybean and lotus root should not be eaten together.
Some people like to add some soybeans when they stew meat with lotus root, which is not desirable. Soybean is rich in iron and can't be eaten with lotus root containing more cellulose. Cellulose will affect the body's absorption of iron.
5, maternal should not eat lotus root prematurely.
Lotus root is especially suitable for the elderly, women, children and the infirm, especially for patients with high fever, vomiting blood, hypertension, liver disease, loss of appetite, iron deficiency anemia and malnutrition. However, due to the cold nature of lotus root, mother should not eat it too early.
6. Lotus root, white radish and pig liver should not be eaten together.
Some people like to mix and match dishes, such as stewed ribs. They saw radish and lotus root at home, so they added them together. Comrades, this is not good. Lotus root and white radish are cool. Eat together in winter. Be careful, the more you eat, the colder it gets.
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