Kelp fungus bone soup

Ingredients: bone 1 branch (about 500g), kelp knot 100g, 60g of soaked fungus, appropriate amount of onion and ginger, and appropriate amount of salt.

Practice steps:

1. Wash the bone and cut it from the middle to expose the bone marrow in the bone.

2. Put enough water in the pot, put the washed bones in and cook them over medium heat.

3. After boiling, remove the blood foam with a spoon.

4. Add onion and ginger slices and simmer 1 hour.

5. Choose the soaked fungus, wash it and tear it into small pieces by hand. Wash the sea knot for later use.

After 6 hours, the oil in the bone has been boiled out and the soup is very thick.

7. Pour the fungus and kelp into the bone soup, simmer for 30 minutes, and finally add salt to taste.

Nutritional value of kelp

Kelp is rich in protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid and iodine.

Kelp has a unique flavor and can be eaten in a variety of ways, such as cold salad, fried meat and simmered soup. Kelp is alkaline food. Regular consumption will increase the body's absorption of calcium. Adding some kelp to greasy food can reduce the accumulation of fat in the body.

Among all foods, kelp has the highest iodine content, with iodine content of 300 to 700 mg per 100 g. Iodine is an essential trace element for human body and an important raw material for the synthesis of thyroxine. If people lack iodine for a long time, they will get endemic goiter. Eating kelp has a preventive effect on this disease.