Pueraria lobata is the root of Leguminosae "Pueraria lobata", and Pueraria lobata is full of treasures. Pueraria lobata is a good medicine for hangover, Ge Ye is a high-quality feed, Pueraria lobata residue is a high-grade fiber raw material, and Pueraria lobata is a food with the same origin of medicine and food. The growth environment of pueraria lobata is similar to that of potatoes and sweet potatoes, and they all grow underground. Pueraria lobata is big, white and fleshy, and tastes like yam, soft and delicate.

Pueraria lobata is both a vegetable and a "medicinal material". As the saying goes, "there are ginseng in the north and pueraria in the south". Pueraria lobata is known as "Asian Ginseng" because it grows in southern China, Laos, Viet Nam and other places and has good medicinal value. People often compare Pueraria lobata with ginseng.

Why eat pueraria lobata? Spring, when it is warm and cold at first, is full of vitality, and the human body will start to "warm" according to the changes in nature. But when it suddenly turns from cold to warm, people will inevitably feel uncomfortable, and the "hot air" in the body will not be released, so there will be "spring dryness", which is easy to get angry, have a big temper and be thirsty. Eating less greasy food in spring, properly increasing exercise and promoting blood circulation are conducive to maintaining a good mood.

Pueraria lobata has the function of clearing away heat and toxic materials, which can help us release excess "hot air" in the body. It is just right to eat it in spring. Pueraria lobata can not only reduce the dryness and heat in the body, but also soothe the liver and regulate qi, promote fluid production and moisten dryness. There are many ways to eat Pueraria lobata, which can be used to stew soup, cook porridge, make tea and make Ge Fen. Today, let's talk about the practice of Gegen ribs soup.

Ingredients: Radix Puerariae, ribs 400g, carrot 1 root, corn, red dates, salt, edible oil and ginger.

Which Radix Puerariae is more suitable for stewing ribs? kudzu

There are two kinds of pueraria lobata, one is Chaige and the other is Pueraria lobata. What we want to use is Pueraria lobata, which has less crude fiber channels and collaterals, more starch, tender meat, soft and delicate taste and is more suitable for cooking.

working methods

Peel pueraria lobata, clean and cut into large pieces for later use, cut corn and carrots into sections for later use, and wash red dates for later use.

Clean the ribs, boil the water in the pot, add 2 slices of ginger and 2 tablespoons of cooking wine to remove the fishy smell, boil the water in the pot, blanch the ribs for 2-3 minutes, then skim off the blood foam on the surface, take out the ribs and wash them with warm water for later use.

Pork ribs need to be blanched first to avoid blood and other impurities polluting the taste of pueraria soup.

Put all the spareribs, kudzu root blocks, carrot blocks and corn blocks into a casserole, add a proper amount of water, add red dates after boiling with high fire, and simmer for 90 minutes with low fire, so that the fragrance of kudzu root and the oily flavor of spareribs blend with each other, which is delicious but not greasy. Add the right amount of salt to taste before cooking!

Pueraria ribs soup, the soup is clear and delicious, and it can also alleviate the "spring dryness" in spring. Try it if you like!

Recommended quality recipes in the past:

Tomb-Sweeping Day, remember to boil eggs with mugwort leaves and eat them several times a week. Many people don't know what's the use.

Bamboo shoots burn meat, and bamboo shoots are blanched with water, which is equal to "no blanching". It's more reassuring to take one more step, and don't save trouble in health.

Plagiarism, embezzlement and disposal will be investigated for legal responsibility.