Yes. Taro bone soup has the effect of tonifying the lungs and nourishing the strong, kidney, taste very good, is a modern soup to strengthen the spleen and calm the mind, add peanut rice can play the effect of blood replenishment.
Preparation materials
Pork ribs - 500g? (about two small ribs)
Taro - one
Ginger - one
Peanut rice - a handful
Production method
1. Pork ribs washed and chopped into inch sections, blanch and fish out of the law to remove the blood froth and drained;
2. Taro Wash and peel, with a ball digger dug into the ball;
3. Peanut rice washed to be used;
4. Onion and ginger washed and cut into segments, slices of standby;
5. Pan into the peanut oil burned to 60% heat into the taro ball, stir fry until brown and then out of the pan;
6. Peanut rice into the frying pan stirring aroma;
7. Another pot, into the soup boil over high heat, add the ribs, the soup, and then the taro ball, stir fry until brown and then out of the pan;
7.
8. Put taro and peanut rice into the pot, simmer for 1 hour, put in the green vegetable heart, salt and cook for 1 minute.
Note
1. Raw taro is very hard, it is best to let the master cut the pieces when you buy.
2, after cooking for a period of time taro will become soft, you can use a knife in the pot of taro and then cut pieces, you can cut a little smaller, so that the taro will be cooked quickly into the mud, but also to avoid ribs cooked too old.
Nutritional value of taro
Taro is rich in nutrients, color, aroma, taste, was once the king of vegetables. It is determined that each hundred grams of fresh taro, containing 5.15 grams of protein, 0.28 grams of fat, carbohydrates 12.71 grams of calcium 170 milligrams, phosphorus 80 milligrams. Its protein content of yam 2.1 times. Eating it has scattered accumulation of gas, detoxification of the spleen, clearing heat and suppressing cough of the medicinal effect. Taro cooking methods, burning, frying, stewing can be, with its chicken, pork stew, burning, the flavor is not greasy, crispy and not rotten. Has always been the New Year's festivals, celebrations and feasts on the necessary superior dishes.
The medicinal value of taro
Utility: taro has a dispersal of gas, detoxification of the spleen, clearing heat and cough. Taro contains more crude protein, starch, polysaccharide (mucus), crude fiber and sugar, protein content is higher than the general other high-protein plants such as soy and so on. Taro root meat is delicate, taste fragrant, often for feasts, generally cooked with fat chicken made of "braised taro chicken" or as a cold pot of vegetable base. Taro in the polysaccharide can enhance the body's immune mechanism, increase resistance to disease, long-term consumption can detoxification, nourishing the body.
Suitable for the crowd
The general public can eat.
1. It is especially suitable for those who are physically weak;
2.? For phlegm, allergic body (urticaria, eczema, asthma, allergic rhinitis), pediatric stagnant food, poor appetite, as well as diabetic patients should be eaten sparingly; at the same time, stagnant stomach pain, intestinal and gastrointestinal hot and humid people to avoid eating.
Nutritional value of pork ribs
Pork ribs
Pork ribs in addition to protein, fat, vitamins, but also contains a large amount of calcium phosphate, collagen, bone mucin, etc., can be for young children and the elderly to provide calcium.
Ribs
Ribs have high nutritional value, with the effect of nourishing yin and yang, benefiting essence and replenishing blood.