Horseshoe corn Dagu soup(ma ti yu mi da gu tang )

Horseshoe corn Dagu soup

Introduction:

"I remember a nutritionist said that it's better not to cook bone soup for more than an hour and a half, or less than an hour. If the time is short, the nutrition is not enough. If the time is too long, it's not enough. This expert specially mentioned that Cantonese always think that the longer the soup is, the better. They often cook for five or six hours, which is very unscientific. According to my practical experience, I feel that the soup is not good enough in less than an hour. I haven't cooked it in five or six hours. The main reason is that I don't have the time. It's just good in one and a half to two hours. Horseshoe has the effect of clearing away heat and promoting body fluid, resolving phlegm and improving eyesight, appetizing and digesting food. For people with poor constitution who love cold and fever, water chestnut is the best food; corn enters the spleen meridian, which is an excellent supplementary food for anti-aging eyes; both of them make soup with bones, whose main function is to strengthen the spleen and nourish yin, and the soup is thick and light, which is good to drink and nourish. Spring girl came, everything revives, but the weather is still very dry, often boil a soup to drink, can moisten the body, reduce the sense of dryness

Production steps:

Step 1: raw materials are ready;

Step 2: wash the corn and cut it into pieces, slice the ginger, and peel the horseshoe when you buy it;

Step 3: when buying pig bones, the owner of the butcher's shop has already chopped them into pieces. Put cold water into the pot and heat them over high fire. I feel that the fishy smell of the bone is heavier. I added 1 spoonful of cooking wine to remove the fishy smell;

Step 4: at the same time, put the ginger slices into the casserole and heat them over high heat;

Step 5: in the process of bone heating, you can see the blood foam running out, and the water turns slightly red. Turn off the fire after boiling;

Step 6: take out the pig bone and put it into the casserole. At this time, the water in the casserole is hot;

Step 7: put corn into sand pot;

Step 8: then put in the Horseshoe;

Step 9: bring to a boil over high heat and turn to the minimum heat for 90 minutes;

Step 10: the small fire is cooing;

Step 11: when it's time, add a proper amount of salt for seasoning, and make a pot of sweet soup. The soup is not greasy and fresh;

Step 12: drink a bowl of fragrant soup.

Materials required:

Pig bone: 400g

Corn: 1

Horseshoe: 150g

Ginger slices: 3

Cooking wine: 1 tbsp

Salt: right amount

Note: 1, horseshoe cold, should not eat more Oh, such as raw horseshoe to pay attention to hygiene, wash clean before eating, had better use boiling water; 2, soup pay attention to "from one to the end", midway should not frequently open cover; 3, soup should be one-time add enough water, midway should not add.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ma Ti Yu Mi Da Gu Tang