Ingredients: pork lungs, Sydney and tremella.
Efficacy: It can clear away lung heat and tonify lung deficiency.
Accessories: ginger slices and salt.
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raw-food material
Materials: 1 pig lung, 4 Sydney, 2 tremella.
Accessories: 3 slices of ginger and appropriate amount of salt.
manufacturing method
1. Aim the trachea of pig lung at the faucet and pour water into it. When the pig lungs can no longer expand, squeeze out the blood inside, and repeat this for many times until the pig lungs turn pink or white, then soak them for 30 minutes, cut them into pieces and soak them in water.
There is no need to put oil in the hot pot. Pour the pig lungs into the pot, stir-fry until the water is dry, and pick them up;
3. Wash, peel and core Sydney, and cut 4 petals each;
4. Soak the tremella in clear water, remove the pedicle and tear it into a block of moderate size;
5. Pour the clear water into the casserole to boil, add all the ingredients, cook for 20 minutes on high heat, turn to low heat for an hour and a half, and add salt to taste.
Delicious tips
Pear is a good fruit, but you can't eat too much. Too much will hurt the spleen and stomach and help damp. Therefore, people with cold cough, abdominal pain, spleen deficiency, loose stool, parturient and so on should be cautious.
Formula efficacy
Clearing dryness and moistening lung, resolving phlegm and promoting fluid production.
Answer: The main ingredients of white radish pig lung soup are complete pig lung (about 1 .5kg)1white radish 600 g candied dates, 3 slices of ginger and 5 slices of auxiliary water. Proper amount of water. Step 1. After the pig lungs turn white by pouring clear water from the throat, squeeze out the lung viscera by hand, repeat it many times, and then cut into pieces. 2. After scrubbing with salt or raw powder twice, boil the foam with boiling water, pick it up, then put it in a pot and dry the pig lungs with slow fire for later use. 3. Peel the white radish and cut the hob block, and stir-fry the oil in the hot pot a little. 4. Flatten the candied dates, remove the core, put them in a casserole with ginger and 10 bowl of water, and then boil them. Stew pork lungs and white radish with low fire for 2 hours, and add salt to taste when drinking. Tips 1, the pig lung must be connected to the trachea and cannot be broken. Only the intact pig lung can be easily cleaned. Put the trachea on the faucet and slowly fill it with water until the pig lungs turn white. I was afraid to wash pig lungs at first, for fear of seeing them turn white, but I was desperate for Yiyi. ) 2. Don't cut the pig lung into too small pieces, because it will shrink after blanching. 3. Eating radish in late autumn in October can clear fire, promote fluid production, eliminate phlegm, clear away heat and relieve cough, promote digestion and relieve stagnation, and replenish deficiency. Modern research has confirmed that it is rich in potassium for regulating blood pressure and protecting nerves. It contains twice as much folic acid, vitamins C and E, vitamins A and B, calcium, phosphorus and iron as celery, and contains amylase which helps digestion, various functional components and glucosinolates, an anticancer substance. Therefore, eating radish in autumn is nutritious and can prevent various common diseases in autumn. 4, white radish should have enough water, do not eat with oranges, Chinese medicine ginseng, and rehmannia. Cold constitution should be carefully eaten. Before cooking soup, you can fry it in oil to drive away the cold.