1 Can dried figs be used to make soup? Dried figs contain a lot of amino acids and high sugar content, which can be used to make soup fresh. There are many soups made from dried figs, such as fig corn quail soup, fig cool sparerib soup, dried fig pig bone soup, Sydney fig, fig pig bone, cordyceps fig sparerib soup and fig lean broth.

What are the nutritional components of dried figs?

Dried figs are rich in citric acid, fumaric acid, succinic acid, malonic acid, proline, oxalic acid, malic acid, shikimic acid, quinic acid, alkaloids, glycosides, sugars, ficulin and other substances. Dried fruit accounts for 65,438+000%, with low acid content and no hard seeds, which is especially suitable for the elderly and children.

The dried fig soup is suitable for anyone. Pregnant women should always eat proper amount of dried fig soup. Because dried figs are not only nutritious, but also can treat hemorrhoids and promote lactation. In the long-term clinical practice, Chinese medicine has concluded that figs are mild and sweet. It has effects in invigorating stomach, clearing intestine, relieving swelling and detoxicating, and can be used for treating enteritis, dysentery, constipation, hemorrhoid, sore throat, carbuncle and scabies.

4 dried fig turtle soup ingredients: 65438+ 0 turtles, 4 dried figs.

Ingredients: appropriate amount of dried dates.

Seasoning: 2 tsp cooking wine, white pepper 1 tsp, salt.

Exercise:

1, the tortoise cuts open the shell, takes out the meat and cuts it into large pieces;

2. Boil water in a pot, add a little salt and cooking wine to the water, and blanch the turtle in cold water to remove blood and impurities;

3. Take out the soft-shelled turtle and bathe immediately after drowning, and remove the floating foam on the surface;

4. Add water to the enamel pot, put the scalded turtle into the pot, and add 2 teaspoons of cooking wine and 1 teaspoon of white pepper to remove the fishy smell. Cover the pot, boil and simmer; After cooking for half an hour, put the dried figs and red dates into the pot and cook intermittently for 40 minutes. Season with a little salt before taking it out.

All kinds of essences are concentrated in the soup, so it is best to keep the original shape of dried figs and jujubes, and the finished product is more beautiful.