Carrot and horseshoe soup practice is as follows:

Equipments: 2-3 carrots, 8-10 horseshoes, 6 jujubes, 500 grams of pork skull, seasoning salt.

1, the carrots, horseshoes, pig skull clean and spare, wash and remove the core of the red dates spare.

2, the carrot peeled, cut into hobnail pieces; horseshoes peeled, cut in half.

3, take a pot, add the right amount of water, open fire and bring to a boil, put the pig head bone to the boiling water blanching, cooking blood foam, pour off the water, pig head bone spare.

4, take out the soup pot, add an appropriate amount of cold water, put the pork skull, carrots, horseshoes and nucleated red dates.

5, large fire until boiling, and then turn to small fire about one and a half hours.

6, add the right amount of seasoning salt for seasoning before drinking.

Carrot and horseshoe soup belongs to the Cantonese cuisine, is a traditional local dish in Guangdong Province. The production process is relatively simple, has a better lowering of blood lipids, antioxidant, anti-aging, nourishing Yin moisturizing effect, can intestinal peristalsis, enhance immunity, the development and growth of children have certain benefits.

Because carrots are rich in carotene, have a better protective effect on the eyes, but also rich in pectin, inorganic salts, a variety of amino acids and a variety of trace elements, can enhance the body's immunity. The phosphorus content in the horse's hoof is the highest in the stem vegetables, can promote the growth and development of children and maintain the physiological function of the needs of children's teeth and bones development is a great benefit. So this soup is especially suitable for children to drink.

Soup Tips:

1, how to quickly remove the skin of the horseshoe: you can first put the horseshoe into the water to cook, you can easily use your hands to tear off the skin.

2, carrots how to cut into a nice shape: first cut off the sides of the carrots, and then cut the carrots diagonally into a section, the cut side down, vertical cut into pieces, cut a beautiful hobnail block shape.?

3, used to make soup lean meat must be blanched first, so that you can remove the blood foam and fishy flavor in the meat, but also let the meat flavor to play more fully.?