Pork ribs, broccoli and kelp soup can be eaten together. Spare ribs have the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness. Broccoli has the effects of tonifying the kidneys and essence, strengthening the brain and bones, and tonifying the spleen and stomach. Kelp has the effects of softening hardness and resolving phlegm, dispelling dampness and relieving itching, clearing heat and promoting water circulation. Pork ribs, broccoli and kelp soup together can nourish the kidneys and blood, nourish yin and moisturize dryness, replenish essence, strengthen the brain and bones, nourish the spleen and stomach, soften hardness and reduce phlegm, remove dampness and relieve itching, clear away heat and promote water, warm the middle and dispel cold, appetizer and digestion role.
How to eat pork ribs, broccoli and kelp soup together:
Pork ribs, broccoli and kelp soup
Ingredients: 1500 grams of pork ribs, 200 grams of tomatoes, dried kelp 20 grams.
Accessories: 100 grams of broccoli, 1 red pepper, 50 grams of oil, 5 grams of salt, 2 green onions, 1 piece of ginger, 2 cloves of garlic.
Production process:
1. Cut the cartilage strips into small pieces. ?
2. Take a large piece of ginger and set aside.
3. Wash the ribs and put them into the pressure cooker, add a small amount of water and ginger. ?
4. Cover the pot, but do not close it completely.
5. Boil the pot, pour out the dirty water, and rinse the ribs.
6. Change to a pot of water, put the cleaned ribs in, along with a green onion and a few pieces of ginger. ?
7. Pressurize for 10 minutes and a pot of thick soup will be ready.
8. Next, cut the soaked kelp into large pieces, and cut the red pepper and garlic for later use.
9. Break the broccoli into small florets, wash them, and soak them in cold water for 10 minutes. Add light oil and salt water and blanch.
10. After blanching the broccoli, add it to cold boiling water and let it cool down. Then put it in a container for later use.
11. Heat a pan, pour a small amount of oil, and stir-fry kelp, red pepper and garlic.
12. Add salt to taste after stir-frying.
13. Ladle a few spoonfuls of pork rib soup, add broccoli and mix well.
14. Cover the pot and bring to a boil.
15. Take out the pot. Transfer to a bowl and serve.
Health effects: nourishing the kidneys and blood, nourishing yin and moisturizing, replenishing essence, strengthening the brain and bones, nourishing the spleen and stomach, softening hardness and reducing phlegm, removing dampness and relieving itching, clearing away heat and promoting water circulation, warming the middle and dispersing cold. Appetizer and digestion.
The nutritional value of spareribs, broccoli and kelp soup:
1. Spare ribs are sweet and salty in taste, neutral in nature, enter the spleen, stomach, and kidney meridians, and have the functions of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness. The effect. It is mainly used to treat fever, loss of body fluid, thirst and weight loss, weak kidneys, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, facilitating bowel movements and quenching thirst.
2. Broccoli is mild in nature and sweet in taste. Returns through spleen, kidney, stomach. It has the effects of nourishing the kidneys and essence, strengthening the brain and bones, and nourishing the spleen and stomach. Suitable for cancer, long-term physical weakness, flaccid limbs, tinnitus and forgetfulness, weak spleen and stomach, and growth retardation in children. No taboos. Features: Excellent anti-cancer product.
3. Kelp is cold in nature and salty in taste. Returns to the liver, lung, kidney and stomach meridians. It has the effects of softening hardness and resolving phlegm, removing dampness and relieving itching, clearing away heat and promoting water circulation. Suitable for diabetes, cardiovascular disease, lead poisoning, calcium deficiency, cancer, obesity, goiter, diaphragm, hernia, testicular swelling and pain, vaginal discharge, edema, and athlete's foot.
4. Red pepper is hot in nature and pungent in taste. Returns to the heart, spleen. It has the effects of warming the body, dispersing cold, appetizing and digesting. Suitable for cold stomachache, loss of appetite, dysentery, rheumatoid arthritis, traumatic bruises, chilblains, anemia, scurvy, and bleeding gums. Chronic cholecystitis, hemorrhoids, pharyngitis, and tracheitis are contraindicated. Characteristics: Strongly irritating food.