Nutritional value of spring sand nuts in soup
Nutritional value of spring sand nuts in soup, Chinese food is concerned about the meal before the first drink after the old fire beautiful soup, soup with herbs for the complement, not only health also health, and spring sand nuts is a kind of warm tonic Chinese herbs, often used to soup, so spring sand nuts in soup what is the nutritional value of it, come to learn about it!
The nutritional value of spring sand nuts in soup 1
Nutritional value of spring sand nuts in soup
Spring sand nuts have the effect of strengthening the stomach, nourishing the stomach, and treating the stomach. The main component of spring sand nuts is volatile oil. There are mainly 26 kinds of acetate lobster resin, camphor, limonene, lobster, laurin, etc.. Its active ingredients can strengthen gastrointestinal smooth muscle peristalsis, increase the secretion of gastric digestive enzymes without stimulating the secretion of gastric acid, regulate gastric dynamics and so on, and thus can be widely used in digestive and respiratory diseases.
As a stomachic and stomachic herb, spring sand nuts are not only amazing, but also a good ingredient for soup. Put three or four dried nuts in the soup for an aromatic flavor.
Selection of ingredients for spring sand nuts in soup
When spring sand nuts are used in soup, it is important to buy genuine . Sand nuts, genuine sand nuts have a strong aromatic odor, taste with the mouth taste pungent and slightly bitter; while the fake gas slightly fragrant, taste slightly bitter and astringent.
Sand nuts oval or ovoid, with inconspicuous trigonometry, brown appearance, with densely spiny protuberances, the pericarp is thin and soft; and the fake Yan Yan ginger more spherical or long obovate, the appearance of orange or brownish red, no densely spiny protuberances, but a layer of pubescent or flattened soft thorns, longitudinal ribbing protuberances. From the internal view of the salvia, genuine salvia seeds gathered into a cluster, divided into 3 chambers, each chamber has nearly 30 seeds, and divided into 2 to 3 rows arranged in close proximity, irregular polyhedral, angular; while the pseudo Yanshan ginger seeds only 5 to 15 per chamber, the shape of one end of the flat truncated, one end slightly narrow.
The efficacy and role of spring sand nuts in soup
First, spring sand nuts in soup can move qi and stomach. It is used for the distension and pain in the epigastric region caused by stagnation of the spleen and stomach qi, and does not think of food, and it is often used with Chen Pi and Muxiang.
Secondly, the spring sand nuts in soup can dissolve dampness and stop vomiting. Used for the spleen and stomach dampness stagnation caused by the epigastric boring vomiting evidence.
Third, the spring sand nuts in soup can stabilize the fetus. Used for pregnancy vomiting, fetal restlessness, can replenish qi and blood, tonifying the kidney.
Nutritional value of spring sand nuts in soup2
Spring sand nuts in soup
Spring sand nuts crucian carp soup
Ingredients: 1 fresh crucian carp (about 250 grams), 3 grams of sand nuts, monosodium glutamate, 6 grams of ginger, 1 green onion, 20 grams of peanut oil, moderate amount of cooking wine, cornstarch a little
Practice steps:
1, the crucian carp scales, gills, open the belly to the viscera, wash with water, drain the water, to be used;
2, the onion peeled, cleaned, cut into segments; ginger peeled, cleaned, cut into shreds; sand nuts, wash, drain, and research into the end;
3, peanut oil, salt, and sand nuts into the fish belly, with cornstarch to seal the mouth of the knife!
Chunsaren pork belly soup
Ingredients: 150 grams of pork belly, 15 grams of ginseng, 20 grams of galangal, 5 grams of Chunsaren, 20 grams of ginger, oil and salt in moderation.
Practice: remove the fat from the pork belly, wash and cut block standby; spring sand nuts, ginseng were washed, galangal and ginger ground into a velvet, with the pork belly into the stew pot, add the right amount of water, the stew pot with a lid, with the fire of the water stewed for 2 hours, seasoning can be consumed.
Chunsaren Boiled Old Fire Soup
Ingredients: Avalanche Bowl 500 grams (fresh leaves are better), Chunsaren 10 grams, 5 grams of roasted licorice, a fresh pork belly, 150 grams of pig tail keel, 2 to 3 pieces of ginger.
Practice:
1, wash the pork belly, cut off the fat, scrub with a little salt once, and rinse with water, and then scrub inside and outside with raw flour, salt, rinse with water to rinse, put into boiling water after dragging, scrape off the white membrane.
2, the collapse of a large bowl clean, and with sliced ginger, sizzling licorice together with the pork belly stuffed with pig tails and keel bone with put into the tile pot, add water about 6 bowls.
3, the first boil with the fire boil, switch to the fire boil 2 hours, add spring nuts (cracked open to see the seeds) a moment to boil can be, into the appropriate amount of salt. This amount can be 3~4 people.