This is a soup that is very suitable for nourishing autumn. It is light, nutritious and delicious.
Lotus root: Clear heat and cool blood, relieve diarrhea, invigorate spleen and appetizing appetite, nourish blood and promote muscle growth, stop bleeding and dissipate blood stasis. Lotus root is cold in nature and should not be eaten too early for pregnant women; lotus root is cold in nature and is crisp and refreshing to eat raw, but it affects the spleen and stomach. People with low digestive function of the spleen and stomach and loose stools should not be eaten raw.
Corn:
1. Vitamin B6, niacin and other ingredients in corn have the characteristics of stimulating gastrointestinal peristalsis and accelerating the excretion of stools. They can prevent constipation, enteritis, bowel cancer, etc.
2. Corn is rich in vitamin C, etc., which has longevity and beauty effects. The nutrients contained in corn embryo tips can enhance human metabolism and adjust nervous system functions. It can make the skin tender and smooth, and inhibit and delay wrinkles. Corn has the effect of adjusting the appetite, lowering blood lipids and lowering serum cholesterol. Central American Indians 'vulnerability to high blood pressure is related to their main consumption of corn.
Lotus root corn ribs soup
By TaraLesch
Recipe Recommendations
- ribs 500 grams
- lotus root 1节约 500-750 grams
- corn one
- shallots 3 pieces
- cooking wine 2 tablespoons
- salt 1 tablespoon
- chicken essence 1/2 teaspoon
Steps for Lotus root corn ribs soup
1
Wash the ribs, add appropriate amount of water to the pan (preferably not to have eaten the ribs), add 2 tablespoons of cooking wine to the water, and add the ribs to blanch in water after boiling.
2
After blanching the water, take it out of the pan and wash it.
3
Cut lotus root into diamond shapes with hob.
4
Cut the corn into five large pieces.
5
Put all the ingredients into the soup pot and add water just to cover the ingredients.
6
Bring to a boil over high heat and turn to low heat to simmer slowly. If you use a liquefied gas stove or an electric rice cooker, simmer for about 2 hours, or an electric saucepan for about 3 hours. After stewing, season with salt and chicken essence.