How to make kapok dried crucian carp dampness-removing soup, which is suitable for all ages. At this time, you can use kapok to boil water or soup, and you can get rid of dampness and benefit the spleen. It is better to use red beans, Poria cocos, Poria cocos and other ingredients with better moisture to make soup. Every spring and summer, everyone should make dampness-removing soup at least once a week. Dry crucian carp dampness-removing soup with kapok is a good choice, which is delicious, sweet and nourishing and suitable for all ages in Xian Yi.

This soup is also very simple. Use pig bones and crucian carp, plus some ingredients such as kapok tray and dehumidified beans to make soup. Soak pig bones in water, and crucian carp will taste more mellow after frying. However, when children drink, they must directly screen out the fish bones of crucian carp, which is more reassuring.

All the food is put into a pot and boiled, and a small amount of salt can be added from the pot to taste. Simple nutrition is delicious and sweet, and you can't miss it in early summer. It often rains alternately in spring and summer. It is suggested that this flower is often used to make soup, which can remove dampness and benefit the spleen. It's a pity to drink if you don't understand. Dried kapok crucian carp dampness-removing soup food: crucian carp, pig bone, dried kapok receptacle, adzuki bean, poria cocos, coix seed and coix seed. Seasoning: a little salt. Exercise:

The first step is to wash the crucian carp and cut the ginger into pieces for later use. Wash the receptacle of adzuki bean, Poria, Coicis Semen, Coicis Semen and Kapok. Wash the pig bones with cold water, put them into the pot, take them out and rinse them for later use. Cool the oil in a hot pan and fry the crucian carp until golden on both sides.

Stir-fried crucian carp, pig bones, kapok stems, adzuki beans, Poria, Coicis Semen, Coicis Semen and ginger slices are put into a stone pot, and appropriate amount of cold water is added. Turn to slow fire for 80 minutes, and add a little salt to taste before cooking.

The second step is to provide food and enjoy it. This China version of life: dried crucian carp soup with kapok is ready. The fish head soup cooked in that way is delicious and delicious. It tastes sweet and has a particularly comfortable throat. It also has its own unique kapok fragrance. In the season of alternating spring and summer, the temperature rises and the precipitation increases, and the moisture in the body is particularly heavy at this time. Therefore, we should eat more wet food, keep healthy and enhance our resistance. Drink it twice a week, which is healthy, nutritious and delicious.

Tips on lily specialty food: kapok can be used to make soup when dried. Generally, the part of the receptacle is used, and the actual function of making soup is to clear away heat and promote diuresis. Stir-fry the crucian carp first and then pour it into the pot to make soup, so that the soup cooked is fragrant and sweet. In addition, with some dehydrated adzuki beans, coix seed, coix seed and other ingredients, the soup is sticky, delicious and sweet.