Effects of watercress and pork bone soup

Watercress and pork bone soup is a dish that has emerged in recent years, and it has developed relatively quickly in some big cities in China. So why is it developing so fast? This is inseparable from its nutritional value. What are the effects of watercress pork bone soup? Next let us introduce to you to introduce it.

With its young stems and leaves for consumption, the texture is crisp and tender, the color is green and verdant, in addition to the rice fried food, shabu-shabu, mainly for soup, with the role of oil and grease. Nutrition is rich and comprehensive, per 100 grams of fresh weight, vitamin C is 50 mg, protein is 1-2 grams, 0.3 grams of fiber, calcium is 43 mg, phosphorus is 17 mg, iron is 0.6 mg. It also contains a variety of amino acids and vitamin A.S.D., etc. Xiyangcai also has medicinal value. It can treat diseases such as lung disease and lung heat and dry cough.

The content of protein, iron, calcium and phosphorus in pork bones is much higher than that of fresh pork. Among them, the protein is more than 1 times that of pork and eggs, and the iron content is 9 times that of milk powder, 8 times that of beef, 2 times that of pork and 1 time that of eggs. And the content of calcium and phosphorus is also high. In addition to protein, fat, vitamins, pork bone also contains a large amount of calcium phosphate, collagen, bone mucin and so on. Boiled soup is cold and cold in nature, which can strengthen the waist and knees, benefit the strength, make up for the weakness, and strengthen the tendons and bones. It tastes sweet and salty, enters the spleen and stomach meridian, has the effect of tonifying the spleen and qi, moistening the intestines and stomach, generating fluid, enriching the organism, ze skin, tonifying the middle and benefiting the qi, nourishing the blood and strengthening the bones. Children often drink bone broth, can timely supplement the human body necessary collagen and other substances, enhance the bone marrow hematopoietic function, help the growth and development of bones, adults drink bone broth can delay aging.

What to do with watercress and pork bone soup

Because watercress and pork bone soup has only emerged in the last few years, it is not a traditional dish in China, so most people don't know what to do with it. Even if you understand the nutritional value of watercress and pork bone soup, once it comes to the specific method, many mothers are unable to do anything. So, now it's up to us, Mom.com Encyclopedia, to solve this problem for many moms.

Materials: pork barrel bone, a handful of watercress, two slices of ginger (you can also add fresh sweet corn, carrots according to personal preference).

Seasoning: a teaspoon of salt (according to the soup to grasp the amount), pork bones (preferably barrel bones, in fact, can also be used to fan bone or pork spine, fat and lean pork can be) clean, remember to fly water.

Process:

1, ribs after the water, add water to a small fire for about 40 minutes.

2, under the honey jujube, watercress washed large with the hands of the hand to break the short, the whole strip is fine, into the soup.

3, and then roll and turn to a small fire for ten twenty minutes to drop salt on the good, honey dates do not put too much, as long as the soup is a light if not a hint of sweetness is good to drink.

Note:

1, to purine. General fish and meat are high in purine, and purine is the culprit of gout. How to both remove purines, but also taste the delicious soup? The trick is to make soup before the first cleaned pork bones into the boiling water for 3 minutes after fishing, re-exchange the water and then start making soup, so you can remove 90% of the purine.

2, in addition to the dirt. Pork bones into the boiling water for 3 minutes after the fish, it is best to use water to remove the blood and dirt attached to the bones, so that the soup is sweet.

3. Add enough water. When making soup, add enough water at once, and try not to add more water in the middle. If you must add water, add hot water.

4, vinegar and salt. When making pork bone soup, in order to make the protein in the meat better penetrate into the soup, you can add 1 tsp of vinegar to the soup. In addition, salt should be put in last, if it is put in first, it is also easy to affect the precipitation of protein.

5, increase the flavor. Nowadays, pork has a fishy odor, how can better solve this problem? Some like to add some ginger in the soup. But I want to recommend dried oysters and dried old razor clams two will bring a sweet, aftertaste of flavor for pork bone soup.

6, small fire pot. It is best to cook soup slowly over low heat, so that the nutrients of the ingredients slowly penetrate into the soup. But more rolling soup is not conducive to good health, so it is recommended to use electric Zisha Wajing, power is small, and often make the soup in the state will boil slightly boiling, so the flavor of the soup is really rich. If you do not have an electric silica sand tile Zhen, then use the smallest fire slow cooker. It is the same reason.