[kelp jiedagu Decoction] - good in autumn(hai dai jie da gu tang qiu ji liang pin )

[kelp jiedagu Decoction] - good in autumn

Introduction:

"Autumn is a dry season, even if we don't eat hot food. Will also inexplicably on fire, this is not only dry skin, lack of water, I like in such a season. Make more soups. All kinds of soups will reduce the fire and replenish part of the water to nourish the skin. Kelp is salty, cold and nontoxic. It has the functions of softening and firming, eliminating phlegm and asthma, promoting diuresis, reducing blood fat and blood pressure. Therefore, eating kelp often is good for your health. Such as kelp soup, often eat can cure children's hypertension, coronary heart disease; kelp cooked or cold, often eat can cure gall; and kelp with different food collocation, there are more efficacy, such as kelp, jiangmi, mung bean, brown sugar each appropriate amount, porridge eating, can cure skin itching; can cure chronic pharyngitis; kelp can cough. But don't overdo it. 、”

Production steps:

Step 1: Ingredients: kelp knot 250g pig bone 500g ginger a small piece of cooking wine 1 tbsp half salt 8g

Step 2: wash kelp knots and pig bones, put them in a bowl and set aside, wash ginger and slice them.

Step 3: add 2 / 3 pot of water to a pan and bring to 40 to 50 degrees

Step 4: pour in the cooking wine and wait for the water to boil until the wine aroma comes out

Step 5: pour in the big bone

Step 6: add ginger slices, cover, bring to a boil over high heat, and simmer over low heat for 25 minutes

Step 7: pour in the washed kelp knot, cover it, bring to a boil over high heat, turn to low heat and simmer for 15 minutes

Step 8: before the soup comes out of the pot, pour in the prepared salt and adjust it to the taste you want.

Materials required:

Kelp knot: 250g

Pig bone: 500g

Ginger: a small piece

Cooking wine: 1.5 tbsp

Salt: 8g

Note: Tips: * Don't cut the meat of Dagu soup to avoid small pieces of meat getting old when stewing. *Don't stew kelp knot too early, or it will be too bad. *Add enough water at one time, do not add water in the middle to avoid nutrient loss. *What flavor you like can be adjusted by yourself. If I like the original flavor, there will be no monosodium glutamate

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hai Dai Jie Da Gu Tang Qiu Ji Liang Pin