Pig brain: protecting teeth and bones
Codonopsis pilosula: Yiqi
Ingredients and materials
2 pairs of pig brains
Chuanxiong 5 tablets
Codonopsis pilosula 1 segment
Lycium barbarum proper amount
The method of pig brain soup prepares medicinal materials: Lycium barbarum, Ligusticum chuanxiong and Codonopsis pilosula.
2 pairs of pig brains
Carefully wash the red blood silk on the pig brain with thin running water (or pick up a basin of water, soak the pig brain in water, and slowly pick out the blood silk with a toothpick).
Clean pig brain
Add appropriate amount of water to pig brain, add Lycium barbarum, Ligusticum Chuanxiong and Codonopsis pilosula, and stew in a pot for 40 minutes.
Add a little salt to taste after stewing.
Tips
If you want to buy fresh pig brain, it is easier to rip off the whole membrane with bloodshot when cleaning it.
Tips for making pig brain soup
Braised pig brain tastes good, and the tender and smooth taste is what many people like to eat. Pay attention to the methods when making it:
(1) First of all, there are some thin bloodshot on the pig brain, which can't be eaten, so peel them off when cleaning.
(2) The pig brain can be completely soaked in water, and the bloodshot can be gently peeled off from the edge of the pig brain with a toothpick, which can not only peel off all the red bloodshot, but also make the pig brain less prone to breakage.
(3) Wait until all the red blood on the surface is peeled off, and then pour out all the water that has become turbid. ?
(4) When cleaning the pig brain, you can't rub it vigorously, otherwise it will break the pig brain. Soak the pig brain in boiling water as much as possible, so that it can be cleaned more conveniently, and the situation of bloodshot residue can be avoided.
(5) When you cook the pig brain, you can mix it with yam, medlar and longan meat, put the pig brain in clear water and soak it slightly. When all the red tendons on the pig brain float, peel them clean, remove the water from them, put them in a stew, add various ingredients, add more than half of the cold boiled water, cover them and stew them for about three hours, and then you can eat them.