As the weather gets cooler, some nourishing soups will appear on our tables again.
In autumn, the yang qi gradually disappears and the yin qi gradually grows. This is the transitional stage when the yang disappears and the yin qi grows. At this time, the yin qi must be maintained.
The diet should focus on nourishing yin and moistening the lungs, preventing dryness and nourishing yin.
White is the best ingredient for nourishing yin and moistening lungs, so eat more white fruits and vegetables in autumn.
This stewed pork ribs with radish mushroom is a nourishing soup that nourishes yin and lungs.
Stewed ribs with radish, mushroom and mushroom
By AshleeWolff
Recipe Recommendations
- pork spine 500 grams
- white radish 200 grams
- mushroom 50 grams
- Flammulina velutipes 50 grams
- Angelica a small piece
- aniseed of 3
- liquor 3 grams
- salt appropriate amount
- pepper a little
Steps for Stewed ribs with radish, mushroom and mushroom
1
Prepare all the ingredients.
2
Chop pork bones and rinse them with water and turn white.
3
Soak mushrooms and mushrooms in light salt water for 10 minutes.
4
Blanch the washed ribs with boiling water and wash them again.
5
Add appropriate amount of water to the purple sand pot and add onions, ginger, aniseed, and angelica.
6
Add a little more white wine.
7
Pour in the blanched ribs and stew for 1 hour.
8
Cut the washed mushrooms and mushroom mushrooms, peel the radish and cut it into pieces for later use.
9
Add radish and mushroom to the cooked pork bone soup and continue to stew until the radish becomes transparent and cooked.
10
Then add salt.
11
Add pepper to taste.Stewed ribs with radish, mushroom and mushroom Make Tips
You can add a small piece of angelica to meat soup in autumn, which can not only nourish and nourish the soup, but also increase the delicacy of the soup. However, you cannot add more size to your little finger. If more, it will give the soup a traditional Chinese medicine flavor. The ribs must be washed and turned white and then blanched until cooked, so that the soup is clear, delicious and palatable. Soak mushrooms and mushroom mushrooms in light salt water to better remove sediment and pesticides from the mushrooms.