Yam Dagu Decoction(shan yao da gu tang )

Yam Dagu Decoction

Introduction:

"They all say" eat radish in winter and ginger in summer ". What should we eat in autumn? Yam is the best tonic food in autumn, regardless of men, women, old and young. To lay the foundation for tonic in autumn and winter. Taking some yam before tonic in autumn and winter is more conducive to the absorption of tonic. Yam is a kind of medicine for tonifying the middle and Qi, which has the function of Tonifying the spleen and stomach. It is especially suitable for those who are weak in the spleen and stomach. Bone soup made from pig bone has many health functions. Its protein content is higher than that of milk powder, in which iron, sodium, etc. are much higher than that of fresh meat, and calcium content is far more than other foods. Drinking more bone soup can slow down aging and prevent osteoporosis. This soup is simple and easy to make. The weather is getting colder. Make a pot of soup quickly and make it up for yourself and your family! "

Production steps:

Step 1: ask the stall owner to chop the pig bone into pieces and rinse it twice with water

Step 2: blanch the bone in boiling water for a while, remove it and flush the blood powder with water

Step 3: cut half a scallion into sections, peel ginger and cut into 4-5 pieces, and reserve about 5 pieces of American ginseng

Step 4: reset a pot of cold water, put the bones, green onion, ginger and American ginseng into the pot, bring to a boil, skim the foam, add cooking wine and a few drops of rice vinegar, turn to low heat (cover the pot) and simmer for 40 minutes

Step 5: prepare yams at this time. Peel the yam, clean it and cut it into small pieces. It can be soaked with light salt water to prevent oxidation

Step 6: stew the bone soup for 40 minutes, then add Chinese yam and 3 spoonfuls of salt and continue to simmer for 20 minutes. Add more than ten Lycium barbarum seeds before the pot

Step 7: no monosodium glutamate, chicken essence, soup is also very good. After drinking a big bowl, my heart was warm.

Materials required:

Pig bone: 2 jin

Yam: one root

Scallion: Half Root

Ginger: 5 pieces

American ginseng: 5 pieces

Wolfberry: 15

Cooking wine: 2 tbsp

Rice vinegar: a few drops

Salt: right amount

Note: eykier's nagging: * yam and cucumber, pumpkin, carrot, bamboo shoot. Cucumber, pumpkin, carrot and bamboo shoot all contain vitamin C decomposing enzyme. If they eat with yam, vitamin C will be broken down. * yam and seafood. Common seafood (including fish, shrimp and algae) can cause constipation, increase the absorption of intestinal toxins, and cause abdominal pain, nausea, vomiting and other symptoms. *After slicing, yam should be soaked in salt water immediately to prevent oxidation and blackening. Fresh yam will have mucus when cut, which is easy to slip and hurt hands. You can wash it with water and a little vinegar first, which can reduce mucus. If you accidentally stick it to your hand, you can wash it with water and a little vinegar first. Use heating method to make it decompose, such as baking with fire or washing with slightly hot water, it will be OK after a while. Don't scratch, where you scratch, where you itch. I have paid a heavy price. Ha ha! *After boiling water, add appropriate amount of vinegar, because vinegar can make the phosphorus and calcium in bones dissolve into the soup; at the same time, do not put salt too early, because salt can make the water in meat run out quickly, which will speed up the solidification of protein and affect the taste of soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shan Yao Da Gu Tang