North and South apricot green carrot pork soup(nan bei xing qing hong luo bo zhu rou tang )

North and South apricot green carrot pork soup

Introduction:

"In autumn, the weather is dry, the mouth is dry, the nose is dry, the cough is less phlegm, the throat is dry, the lips are scorched and so on. We should resolve it in time to avoid the symptoms of dry mouth and thirst, loss of appetite, less urine, constipation and so on. We should take nourishing the lung and tonifying, moistening dryness and body fluid, nourishing Yin Qi, and spicy and sweet taste as the dietary guidelines. We usually boil more Qingrun soup, among which the most common is the North South apricot green carrot soup."

Production steps:

Step 1: main materials

Step 2: wash the fruit with water, blanch the peel, scrape off the flesh, and wash the apricot and coix

Step 3: peel green radish and cut into pieces with hob; peel corn and cut into small pieces; peel horseshoe

Step 4: put 7 bowls of water in the pot, roll up and put in all the good materials

Step 5: roll on high heat and simmer for 20 minutes

Step 6: turn off the heat, put it directly into the braising pan and simmer for 180 minutes

Step 7: open the lid, add salt and mix well

Materials required:

Xishi bone: 500g

Green radish: 1

Carrot: 1

Corn: 1

Horseshoe: 5 capsules

North and South apricots: a little

Coix: a little

Jujube: 1

Peel: Xiao Xu

Salt: right amount

Points for attention: 1. the apricot and North apricot is toxic. The dosage should not be too much..2. soup is usually made of pork with bone. It is more sweet and fragrant than that of alcohol. It is not easy to slag.3.. If there is no stew pot, it can be changed to 1 hours.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Nan Bei Xing Qing Hong Luo Bo Zhu Rou Tang