Mulberry and corn pork bone soup
Mulberry leaves taste delicious and have no side effects. Ancient Chinese health practitioners once used mulberry leaves instead of tea as drinks to preserve youth. In Guangdong, whenever someone in the family has a cold or a "fire", the family is not in a hurry to take medicine. Instead, they buy tender mulberry leaves in the market to make soup and eat it as a dish, so that the cold and "fire" will disappear unknowingly on the table. This soup is not only not bad, but also has a unique flavor.
Recipe Recommendations
- pork bone 400 grams
- mulberry leaves 100 grams
- carrots 100 grams
- horseshoe 50 grams
- corn 200 grams
- salt appropriate amount
- Jiang a
Steps for Mulberry and corn pork bone soup
1
Wash the pig bones.
2
Rinse mulberry leaves and carrots; peel water chestnut and corn.
3
Pour water in the pot and fly the pork bones into the water.
4
Remove and rinse off the foam; cut corn and carrot into slices.
5
Put the above ingredients together with ginger into the pot, bring to a boil over high heat, and turn to low heat and simmer for 1 hour.
6
Season with salt while drinking.Mulberry and corn pork bone soup Make Tips
About mulberry leaves: Mulberry leaves are the leaves of mulberry plants of Moraceae. Crispy. The qi is weak, the taste is light, slightly bitter and astringent. Cold in nature, sweet and bitter in taste. Indications for evacuating wind-heat, clearing lung and moistening dryness, clearing liver and improving eyesight. It is used for wind-heat colds, lung heat and dry cough, headache and dizziness, and red eyes. Fresh mulberry leaves are more active, but dried mulberry leaves from Chinese medicine shops will also work. Tips: After buying fresh mulberry leaves, you must soak them first to prevent residual pesticides on the mulberry leaves; if you want to pick mulberry leaves in wild farmland, you must ask to find out whether pesticides have been sprayed recently.