Autumn is the best time to drink Adenophora and Yuzhu Pork Ribs Soup. Because Adenophora ginseng clears the lungs and resolves phlegm, nourishes yin and moisturizes dryness, Polygonatum odoratum can nourish yin and moisturize the lungs, produce body fluids and quench thirst. Therefore, the combination of Adenophora ginseng and Polygonatum odoratum can produce better effects, and can be used to make soup or boiled directly for drinking.

Adenophora ginseng nourishes yin and clears heat; moistens the lungs and resolves phlegm; benefits the stomach and promotes fluid production. Indications: Chronic cough due to yin deficiency; tuberculosis, cough with bloody phlegm; dryness and cough with less phlegm; deficiency and heat, throat numbness; thirst for body fluids and wounds.

Polygonatum odorifera nourishes yin and moisturizes dryness, promotes fluid production and quenches thirst. It is used to treat lung and stomach yin injuries, dry-heat cough, dry throat and thirst, and internal heat to quench thirst.

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Extended information:

Make soup Nutritional value of ginseng:

1. It is not suitable to make soup to supplement when you have a cold. Even American ginseng, which is mild in nature, is best not to take it because it can easily aggravate cold symptoms

2. Therapeutic soups must be drunk regularly to be effective, preferably 2-3 times a week

3. Mild soups can be selected according to personal physical conditions. If the body's anger is strong, you can choose mung beans, kelp, etc. , winter melon, lotus seeds and other fire-clearing and moisturizing foods. If the body is too cold, you should choose ginseng as soup stock

4. When making soup, do not make the fire too high. The heat should be based on the boiling degree of the soup. Accurately, if the soup is brought to a boil, the intense movement of protein molecules in the meat will make the soup turbid

5. When simmering over low heat, do not open the lid or add water midway because it is being heated. The meat shrinks when it is cold, and the protein is not easy to dissolve, so the soup loses its original flavor, otherwise it affects the taste of the soup

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