Bansu and carrot bone soup(ban su hu luo bo long gu tang )

Bansu and carrot bone soup

Introduction:

"Chestnut has the functions of invigorating spleen and stomach, replenishing qi, tonifying kidney, strengthening waist, strengthening tendon, hemostasis, detumescence and strengthening heart. It is suitable for the treatment of waist and knee soreness, waist and leg disadvantageous, increased urination caused by kidney deficiency, chronic diarrhea caused by spleen and stomach deficiency cold, and fracture, blood stasis, swelling and pain caused by trauma. Chestnut also has high medicinal value. Chestnut has the functions of strengthening the spleen and stomach, replenishing qi, tonifying the kidney and strengthening the heart. It is suitable for the treatment of nausea, hematemesis and bloody stool. Chestnut is rich in soft dietary fiber, and its glycemic index is lower than that of rice. As long as white sugar is not added in the processing and cooking, diabetics can taste it appropriately. Chestnut is rich in unsaturated fatty acids and vitamins, which can prevent and treat hypertension, coronary heart disease and arteriosclerosis. Chestnut contains high sugar, fat, protein, calcium, phosphorus, iron, potassium and other minerals, as well as vitamin C, B1, B2, etc., which can strengthen the body. Chestnut is also called chestnut. Together with red dates and persimmons, it is known as "three major woody grains". Chestnut is rich in protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, vitamins and other nutrients. It has the effect of strengthening the spleen and stomach, tonifying the kidney and tendons, promoting blood circulation and hemostasis. Pregnant women often eat chestnuts, not only can be healthy and strong bones, but also conducive to the development of pelvic maturity, and eliminate fatigue. Today, I'd like to introduce a soup suitable for autumn and winter --- Bansu carrot keel soup

Production steps:

Step 1: wash the shelled millet. (I suggest you buy the peeled vacuum packed corn meat, not only to save time, but also because there are too many insects in the shelled corn. I'm scared!)

Step 2: peel the carrot and cut it into 3cm thick pieces.

Step 3: pour some water into the soup pot, add corn and carrot, and bring to a boil.

Step 4: at the same time, put the chopped and washed keel into the pot in cold water.

Step 5: after the fire is boiling, turn off the fire when the blood floats

Step 6: clip the keel into the boiling soup pot.

Step 7: when the water in the soup pot boils again, turn the heat down and simmer for one hour.

Materials required:

Plate millet: 250g

Carrot: 1

Keel: 250g

Note: Board millet can not be burned too long, or it will melt, so you can't eat the whole corn powder, so an hour is just right! There is also to remove the blood, such as pig bones to boil together with cold water, so as to better remove the blood!

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light

Chinese PinYin : Ban Su Hu Luo Bo Long Gu Tang