Walnuts and cashews are cooked together in spring, and my family drinks them twice a week. Many people don't know what's the use. In spring and March, the climate gets warmer and the humidity is relatively high. At this time, we locals especially like to drink soup and cook some dampness-removing soup. Nutrition and nourishing are good for our health. There are also many ingredients suitable for eliminating dampness in spring, such as coix seed, adzuki bean and five-finger peach. There is also a kind of plant rhizome that can't be missed, that is, Pueraria lobata, a leguminous plant with fat roots, which is a homologous food for medicine and food. We locals especially like to use it to make soup, which can relieve alcohol, eliminate dampness and quench thirst. Spring is perfect for making soup.

Many people like to cook soup with pig bones and lean meat. In fact, in spring, Pueraria lobata is cooked with other vegetarian ingredients and nuts: Pueraria lobata nut soup is also a very good way to eat. We didn't put meat in this vegetarian soup, and it tastes very fresh and sweet. The soup is rich in color, nutrition and delicious. The main ingredients used are kudzuvine root, carrot, horseshoe, chestnut, walnut and cashew. Cook them in a casserole for 2 hours. Season with salt. This is a nutritious vegetarian soup. Drinking in spring can nourish the stomach and strengthen the spleen, and strengthening the bones and muscles also helps to eliminate dampness. Adults and children love it.

Here we also mix two kinds of nuts: walnuts and cashews, which are generally crispy when eaten as nut snacks. But few people know that mixing these two nuts to make soup is not only delicious, but also particularly nutritious, especially suitable for children. Walnuts and cashews have a good brain-nourishing effect, and they are also very good ways to make soup. The soup made of these two kinds of nuts and lean meat or beef is also called "smart soup", and many people don't know what it is for. Let's look at the details.

Pueraria lobata nut soup

Ingredients: Radix Puerariae, one carrot, 10 horseshoe, 8 chestnuts, 6 walnuts and cashews.

Prepare ingredients: a little salt.

Detailed practice:

1. Wash Radix Puerariae and cut into small pieces, peel carrots and cut into pieces, peel chestnuts, peel horseshoes and wash them for later use, and wash cashews and walnuts and put them in a bowl for later use.

2. Add a proper amount of water to the pot, and blanch the walnuts and kidney beans in the pot, because I am afraid that the nuts will smell oily for a long time, and the soup will taste better after blanching.

3. Prepare a casserole for soup, put all the materials into the pot and add a proper amount of water. After the fire boils, turn to low heat for 2 hours, and finally add a little salt to taste.

Put it in a bowl and serve it. This home-cooked version: Pueraria lobata nut soup is ready, so the soup is delicious and sweet. Although meat and pig bones are not cooked together, the soup cooked with these vegetarian dishes is also delicious, nutritious and nourishing. It's perfect to drink in spring, suitable for the whole family. Walnuts and cashews are also very nutritious. Children should eat more in spring when they grow up. The moisture is heavy in spring, and this soup can nourish the stomach, strengthen the spleen and eliminate dampness, and it is especially nutritious to drink in spring. Simple and delicious ways to share with you, if you like, you can try.

Lily food talks about cooking tips;

1. Nuts (cashews, walnuts) should be blanched before cooking the soup, because they are afraid that the nuts will taste oily after a long time and affect the taste of the soup.

2. Pueraria lobata is not recommended to be peeled, and the soup with skin is more nutritious.

3, salt should be placed before the last pot, salt will affect the taste of soup early.