Raw materials of abalone soup: abalone and pork cartilage
Ingredients of abalone soup: Lycium barbarum, ginseng and ginger slices
Seasoning of abalone soup: salt
Practice of abalone soup:
1. Cook pork cartilage at the bottom of the soup, add some ginger slices and stew for 1 and a half hours, then add some salt;
2. Carefully brush the abalone shell with a toothbrush, and the internal organs must be cleaned, rinsed and wiped for later use;
3. Put abalone, Lycium barbarum and 3-4 pieces of ginseng in a saucepan and stew for 2 minutes.
Tips:
1. The abalone should be soaked in cold water for 48 hours, and the surrounding of the dried abalone should be washed clean to completely remove the sand, otherwise the taste and quality of the abalone will be affected, and then steamed before stewing.
2. Pay attention to adding enough water when stewing pig cartilage.
3. Click on more practices of abalone
Eat healthy:
1. Abalone is salty and warm, rich in protein, inorganic salts, trace elements, etc., which can effectively improve visual fatigue, have a good nourishing effect on the body, and have the effects of nourishing yin and clearing away heat, nourishing the liver and improving eyesight, balancing blood pressure, calming down and resolving phlegm, moistening the intestines and nourishing and beautifying the face, and are dizzy for the leader.
2. Pig bones are warm, sweet and tasty, and enter the spleen and stomach meridians, which has the effects of nourishing spleen, moistening the stomach, promoting body fluid production, enriching the body, moistening the skin, invigorating the middle energizer, nourishing blood and strengthening bones. Children often drink bone soup, which can replenish collagen and other substances necessary for human body in time, enhance the hematopoietic function of bone marrow, and contribute to the growth and development of bones. Adults can delay aging by drinking it.
Food taboos:
1. Abalone is not suitable for gout, cold, fever and sore throat.
2. Big bones should not be eaten during the period of cold and fever, and those infected with acute gastroenteritis should not eat.