Jian Hua Yi Mi Zhu Gu Tang spring Laohuo Tang(jian hua yi mi zhu gu tang chun ji lao huo tang )

Jian Hua Yi Mi Zhu Gu Tang spring Laohuo Tang

Introduction:

"Bawanghua, also known as Jianhua, has the functions of clearing away heat and moistening lung, eliminating phlegm and relieving cough, nourishing and nourishing the face. It is commonly used in Guangdong Laohuo decoction. The wax gourd has the functions of clearing away heat and toxin, promoting diuresis and eliminating phlegm, relieving vexation and thirst, removing dampness and relieving summer heat; the two, together with job's tears, which has the function of invigorating spleen and removing dampness, make soup together, which is very suitable for drinking in foggy and humid spring. This soup is clear, sweet and smooth, plus its heat clearing and dampness removing effect, which is one of the more common Laohuo soup in spring and summer in Guangdong

Production steps:

Step 1: wash wax gourd and cut into large pieces.

Step 2: soak tangerine peel and job's tears together for half an hour, and then scrape off the white inner membrane of tangerine peel. Wash the swordfish and set aside.

Step 3: put all the materials except pig bone into the soup pot and add water to boil.

Step 4: put the pig bone into the pot and blanch to remove the blood.

Step 5: put it into a boiling medium, bring to a boil over high heat for 10 minutes, then turn to low heat for 1-1.5 hours.

Step 6: add salt to taste before flameout.

Materials required:

Pig bone: 350g

Dry sword flower: 3

Coix: 50g

Wax gourd: 400g

Jujube: 1

Tangerine peel: 1 piece

Note: 1) wax gourd with skin together with pot has the effect of heat. 2) Job's tears are hard to ripen, so they should be soaked for more than 30 minutes in advance. 3) The inner membrane of tangerine peel should be removed to reduce the bitterness. 4) Blanch the pig bone in advance to remove the blood, which can make the soup clearer. 5) Make soup with enough water at one time, not cold water in the middle.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Jian Hua Yi Mi Zhu Gu Tang Chun Ji Lao Huo Tang