Cucurbita moschata belongs to lung, large intestine and bladder meridian, and has the functions of clearing away heat and promoting diuresis, relieving swelling and toxic materials, promoting fluid production and relieving restlessness, and benefiting gallbladder. It is suitable for patients with obesity, pregnant women, renal edema, ascites due to cirrhosis, diabetes, coronary heart disease, hypertension, arteriosclerosis and cancer.
Lotus root enters the heart, spleen and stomach meridian, and can clear away heat, promote fluid production, cool blood, dissipate blood stasis, tonify spleen and stimulate appetite. It is suitable for people with malnutrition, anorexia, iron deficiency anemia, high fever, hematemesis, hematuria, hypertension, diabetes and constipation.
Taro belongs to the small intestine and stomach meridian, which can benefit the stomach, widen the intestine, relieve constipation, detoxify and resolve phlegm, and is suitable for the elderly, mammary gland hyperplasia, cancer and habitual constipation.
Sparerib belongs to spleen, kidney and stomach meridian, which can tonify kidney and nourish blood, nourish yin and moisten dryness. It is suitable for people with yin deficiency, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition.
Practice of winter melon and lotus root ribs soup;
Materials:
400g of pork ribs, 200g of lotus root, 0/00g of taro/kloc-0, 8 red dates, 200g of wax gourd, 5 segments of onion, 3 slices of ginger, 20ml of cooking wine, 2g of salt 1 teaspoon, 2g of monosodium glutamate, 50g of astragalus root, 50g of licorice root, 5 slices of pepper and a cooking pot/kloc-0.
Practice:
1. Wash and chop the ribs into pieces, cut the onion into sections, and slice the ginger for later use;
2. Add a proper amount of water to the pot, add some ginger slices, onion segments, cooking wine, pepper and ribs, blanch the blood and remove the fishy smell, remove and rinse with cold water, and drain for later use;
3. Peel lotus root, wash and cut into pieces, and wash Radix Astragali and Radix Glycyrrhizae for later use;
4. Put the pot on the fire, pour in clear water, add the remaining ginger slices, onion segments, astragalus, licorice, ribs and lotus root pieces, and bring to a boil.
5. Peel the yam and cut it into small pieces, peel the wax gourd and cut it into sections, and wash the red dates for later use;
6. Add wax gourd, yam and red dates after the soup is boiled to 1 hour, bring to a boil with high fire, reduce the heat and cook for about 1 hour, and season with salt and monosodium glutamate.
Note: It is not easy for people with damp-heat and excessive phlegm-dampness to eat this soup.