The Chinese medicine believes that bamboo fungus is cold, sweet and non-toxic, has the effect of nourishing yin and nourishing blood, benefiting qi and tonifying the brain, relieving cough and phlegm as well as reducing the accumulation of fat in the abdominal wall, and it has a good therapeutic effect on hypertension, hyperlipidemia, high cholesterol, coronary heart disease, arteriosclerosis and obesity.
Bamboo fungus (dry) for the crowd: the general population can eat 1. obesity, brain workers, insomnia, hypertension, high blood pressure, high blood fat, high cholesterol patients, low immunity, tumor patients can eat; 2. bamboo fungus is cold, the spleen and stomach cold people do not eat too much.
Do bamboo fungus and scallop spare ribs soup ingredients:
Main ingredient: spare ribs 4-5 small pieces (a stewing pot for one person), bamboo fungus 2, scallop 8-10, 2 slices of ginger, salt
Bamboo fungus and scallop spare ribs soup practice steps:
1. spare ribs blanch and wash to be used
2. bamboo fungus tore off the umbrella, that is, the net-like part, otherwise the cooking will be strange taste
2. It will have a strange smell when cooked
3. Soak in lightly salted water for 15-30 minutes
4. Squeeze out the water and rinse 3-4 times repeatedly, cut off the roots (otherwise it will also have a strange smell), and then cut it into three segments
5. At the same time soak the dried scallops for about 15 minutes to make them absorb the water and soften naturally, and then gently wash the dried scallops by hand and at the same time remove the old tendons on the edges, and make sure to wash them clean, pay attention to remove all the sediment.
6. Put the spare ribs, ginger, bamboo fungus, dried scallops together into the stew pot, add 8-9 minutes full of water, put into the water stew pot, pot 2.8 hours can be. The dried scallop itself has a salty taste, eat mouth light can not put salt, or according to personal taste with salt seasoning.