Blanch the spine in cold water, remove and drain. Peel the yam and cut into pieces, and wash the medlar for later use. Jujube is pitted, ginger and onion are sliced.
Take a casserole or stew pot, add appropriate amount of water, and add spine, yam, medlar, red dates, ginger and green onions. After the fire boils, turn to low heat and stew for about 90 minutes. After 90 minutes, the soup is rich and the ingredients are soft and rotten. Add some salt to taste before cooking.
The essence of spine yam soup lies in spine and yam. The spine is rich in collagen, and the soup after stewing is thick and nutritious. Yam nourishes and nourishes the stomach, which is a common ingredient in traditional Chinese medicine diet. Accessories such as medlar, jujube, ginger and scallion also have their own functions, which can regulate the body and enhance physical fitness.
When you eat spine yam soup, you can match it with some light staple foods, such as rice, noodles or steamed bread. The soup is delicious, the ingredients are soft and tender, and it melts in the mouth, which makes people memorable.
Tips:
1, spine blanching can remove blood foam and impurities, making the soup clearer.
2. Choose fresh yam, and be careful not to hurt your hands when peeling.
3. The stewing time should be sufficient to fully release the nutrition and taste of the ingredients.
4. Add appropriate amount of salt according to personal taste when seasoning, not too salty.
5, spine yam soup has a nourishing effect, it is not suitable for excessive consumption, just eat 1-2 times a week.
Friends who like this soup may wish to try it yourself and enjoy its delicacy and nutrition.