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Pueraria lobata, is a leguminous plant "kudzu" root, kudzu whole body is a "treasure", kudzu flower is a good medicine, kudzu leaf is a high-quality fodder, kudzu dregs are high-grade fiber raw materials, kudzu root is a "medicine and food", "kudzu" is a "medicine and food", "kudzu" is a "medicine and food". Pueraria lobata is a good antidote to alcoholism, kudzu leaves are high-quality fodder, kudzu dregs are high-grade fiber raw materials, and kudzu root is a "medicine and food" food. Pueraria lobata's growth environment is similar to that of potatoes and groundnuts, which grow underground. Pueraria lobata has a large volume of fat, white and thick flesh, and its taste is similar to that of yam, which is soft and delicate.
Kudzu is both a vegetable and a "medicinal herb", as the saying goes, "There is ginseng in the north, and kudzu in the south", because most of the kudzu grows in southern China, Laos, Vietnam and other places, and it has a very good medicinal value. Because it is mostly grown in southern China, Laos, Vietnam and other places, and has good medicinal value, so people often compare Pueraria lobata with ginseng, known as "Asian ginseng".
Why eat Pueraria Mirifica?
Spring, the first warm and cold, a full of life, the human body will follow the changes in nature began to "warm", but suddenly from cold to warm, people will inevitably feel uncomfortable, the body's "heat" can not be released, and thus there are "Spring dryness", easy to fire, temper, dry mouth, in the spring we have to eat less greasy food, appropriate increase in exercise to promote blood circulation, is conducive to maintaining a comfortable mood Oh!
Pueraria Mirifica has a role in clearing heat and detoxifying the body to help us release excess "heat" in the body, spring eating is the right time. It can not only reduce the body's dry heat, but also can be detached from the liver and Qi, and moisturize the dryness of the body. There are a lot of ways to eat kudzu, can be used to stew, porridge, tea, punch kudzu powder and so on, today we will talk about the practice of kudzu pork chop soup.
Instruments Pueraria lobata, 400 grams of pork ribs, 1 carrot, corn, jujube, salt, cooking oil, ginger.
Which kind of kudzu is more suitable for stewing ribs? Pink kudzu.
There are 2 types of Pueraria Mirifica, one is Chai Kudzu and the other is Pink Kudzu. The one we're going to use is pink kudzu, which contains less crude fiber and more starch, and has a delicate flesh with a soft and creamy texture, which is more suitable for use in dishes.
Practice
First of all, the kudzu peeled, cleaned and cut into chunks spare, corn and carrots cut into chunks spare, jujube washed spare.
Ribs clean, pot of boiling water, put 2 slices of ginger, 2 spoons of cooking wine to fishy, pot of boiling water into the ribs blanching 2-3 minutes, and then skimmed off the surface of the blood foam, fished out of the ribs with lukewarm water to clean and spare.
Ribs need to be blanched first to avoid blood and other impurities contaminating the flavor of Pueraria lobata soup.
Put the ribs, kudzu blocks, carrot blocks, corn blocks all in a casserole, add the right amount of water, boil over high heat and add red dates, then turn to simmer for 90 minutes, so that the fragrance of the kudzu and the ribs of the oil fragrance of the fusion of each other, the taste of the fresh aroma is not greasy. Add an appropriate amount of salt to taste before removing from the pot!
Pueraria lobata rib soup, soup clear flavor, but also can relieve the spring "spring dryness", if you like to try it!
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