Tonifying stomach and spleen and replenishing calcium(yi wei jian pi bu chong gai zhi de qiang gu lian ou tang )

Tonifying stomach and spleen and replenishing calcium

Introduction:

"Cooked lotus root is warm and sweet in nature. It has the effects of benefiting the stomach and spleen, nourishing blood and Qi. The cavity bone is the spine bone. It is often used to stew the cavity bone with lotus root in soup. It is very suitable for the elderly and all people. It can supplement calcium for the elderly and children. It also has the effects of relieving chest tightness, relieving fatigue and reducing pressure."

Production steps:

Step 1: clean the cavity bone, boil the water, put the cavity bone in, boil the bleeding water, and take it out

Step 2: wash lotus root, peel, cut into pieces, soak in water for a while, set aside

Step 3: soak peanuts in water for more than one hour

Step 4: put the cavity bone in the casserole, add water, Chinese prickly ash, soy sauce, green onion, ginger and salt, bring to a boil over high heat, turn to medium low heat and cook slowly

Step 5: add peanuts after 40 minutes

Step 6: add lotus root

Step 7: continue to simmer for about 30 minutes

Materials required:

Spine: 700g

Lotus root: 350

Peanuts: 50g

Onion and ginger: right amount

Zanthoxylum bungeanum and large ingredients: moderate amount

Cooking wine, soy sauce and salt: appropriate amount

Note: cooked lotus root is warm and sweet in nature. It has the effect of benefiting stomach and spleen, nourishing blood and Qi. The cavity bone is the spine bone. It is often used to stew the cavity bone with lotus root in soup. It is very suitable for the elderly and all the people. It can supplement calcium for the elderly and children. It also has the effect of relieving chest tightness, relieving fatigue and reducing pressure,

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Yi Wei Jian Pi Bu Chong Gai Zhi De Qiang Gu Lian Ou Tang