Red and green bean scrawny soup
By VicentaLakin
The soup is sero-heated, and the flow of blood is reduced by the fat and the fat is reduced to make people healthy. The plumes in the soup are also known as dry beaks, and the taste of sex is flat and the function of the kidneys is sour. Pork scrawny. The red bean tastes flat, the function is sero-hot, the water is wet, and the "polytic theory" says it has the effect of spreading the blood. Green bean odour is cold, functionally accommodated and constipated. The Salvatore says it can be “compensated, and deplete, and so forth”, “enrichment, decorative meat”, which contains proteins, sugar, fat, phosphorus, calcium, iron, carrots, vitamins, sootic acid, and so forth, and has the effect of reducing blood resin, detoxification and liver care. Studies have shown that cholesterol in blood can be significantly reduced by regular pulses. Combined with soup, bruises, steroids, blood drops, high-fat haematosis and good drinks for the obese. If the spleen is insufficient, and if the abdomen are bloated after eating, they may share it with the platinum, and it is better to drink soup than beans。
Recipe Recommendations
- salty and fresh
- pot
- several hours
- simple
Steps for Red and green bean scrawny soup
1
Material: 15 grams of tiara, 60 grams of pork, 15 grams of red beans, 15 grams of green beans, water appropriate, a little salt, a little onions
2
The pillars are washed clean and water is soaked。
3
Torn, spare。
4
Red green beans are washed and immersed in water for half an hour。
5
Pork wash, cut。
6
Pour all materials into the casserole and add fresh water。
7
Set it on the plate, set it for soup, start it。
8
The soup is finished, it's sprouts, it's salty, it's a little onions, it's food。Red and green bean scrawny soup Make Tips
When cutting the pork, you can slice it into any shape you prefer. If you do not have an electric clay pot, you can use a regular soup pot on the stove. Bring it to a boil over high heat first, then turn to low heat and simmer for 2 hours. Dried scallops have a natural savory taste, so you do not need to add salt or add only a small amount to the soup.