Siraitia grosvenorii pork lung soup
Ingredients: main ingredients: one Siraitia grosvenorii and one pig lung. To taste good, add four or two Chinese cabbage leaves, and appropriate amount of dried tangerine peel, onion and ginger to taste.
Practice: first remove the yellow shell of Siraitia grosvenorii, and then divide it into small pieces; Cut the prepared pig lung into small pieces, blanch the cut pig lung first, then put it directly into a pot filled with clear water, then add onion, ginger, dried tangerine peel and Siraitia grosvenorii, drop a little cooking wine, sprinkle some salt, stir well, then heat it with medium fire, add Chinese cabbage leaves one hour later, continue to cook for five minutes, and finally add seasoning according to taste and stir well.
Efficacy: moistening lung and relieving cough, resolving phlegm and resolving stagnation.
Siraitia grosvenorii has high nutritional value, and is rich in vitamin C (400-500mg per 100g fresh fruit), glycoside, fructose, glucose, protein, lipids and so on. It has the effects of moistening lung, relieving cough, promoting fluid production and quenching thirst, and is suitable for lung dryness, cough, pertussis and thirst caused by lung heat or summer heat. Siraitia grosvenorii has the functions of moistening lung, relieving cough, promoting fluid production and quenching thirst. People who smoke and drink too much are suitable for eating more. Drinking this soup regularly can not only supplement rich nutrition, but also relieve cough and resolve phlegm. Moreover, if matched in this way, it is nutritious and has a strong health care function. Come and have a try.
Have you all learned to make pork lung soup with Siraitia grosvenorii? It tastes refreshing and not greasy, and is suitable for many people. For people with weak body, gastrointestinal discomfort or kidney deficiency, you can always eat it. Supplementing calcium, protein and cholesterol has a nourishing effect. Try it quickly.