Everyone has the heart to love beauty, especially women. Women are born to love beauty. In a fashionable era, all kinds of beauty information fills our lives, bringing us beauty but also lurking dangers. Therefore, blind followers will only turn the skin into a base for experiments. Not only will it not become white and tender, it may also change its original nature and become worse and worse. Although all kinds of cosmetics on the market can temporarily "cover up" your ugliness, women who pursue both internal and external beauty should choose diet therapy and health preservation. Beauty from the inside out will make us a beauty all year round! Next, I would like to introduce to everyone who loves beauty a delicious beauty soup-seaweed, soybean, trotters and sea rice soup.
Pig's trotters are rich in collagen protein. Collagen protein can be converted into gelatin during cooking. It can combine a lot of water, thereby effectively improving the physiological functions of the body and the water storage function of skin tissue cells, preventing premature skin wrinkling, and delaying skin aging.
I believe that the best way to cook pig's trotters is to make soup, and the soup cooked with seaweed and pig's trotters can be said to be super nutritious and delicious. Iodine in kelp is extremely rich. It is the main raw material for synthesizing thyroxine in the human body. The luster of hair is formed by the role of thyroxine in the body. Therefore, eating kelp often can make your hair float. At the same time, the rich calcium element contained in kelp can reduce the body's absorption of cholesterol and lower blood pressure. It can just neutralize the cholesterol contained in pig's trotters. If you can add some soybeans that also have cholesterol-lowering effects to the soup, it will be great. There is nothing to worry about, so just drink it.
Yangyan soup
By DinaGoodwin
Recipe Recommendations
- pettitoes appropriate amount
- soybean appropriate amount
- Hymie appropriate amount
- kelp appropriate amount
- parsley appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- refined salt appropriate amount
- salty and fresh
- stewed
- several hours
- senior
Steps for Yangyan soup
1
Soak the soybeans in advance and soak the dried soybeans in cold water. If you buy fresh soybeans, it will save a lot of trouble; use a chopping knife to cut the pig's trotters into large pieces, and then cut them along the bone seam of the pig's trotters. Just cut it, it would be much more convenient if you asked a salesperson to help cut the segments on your behalf.
2
Sprinkle salt on the trotters, knead them and wash them clean to better remove the flavor of the trotters; put the washed trotters and ginger slices into the pot with cold water, simmer on high heat and change to low heat for an hour, skimming off the foam at any time (Add cold water so that certain elements of the trotters are not affected).
3
Wash the parsley and dice it; wash the fresh seaweed and dice it into shredded pieces or slices.
4
After an hour, add the soaked soybeans and simmer over high heat to low heat for half an hour.
5
After half an hour, add seaweed and simmer over high heat and change to low heat, and slowly simmer for 20 minutes.
6
After 20 minutes, add the washed sea rice (shrimp meat), add appropriate amount of refined salt, and cook for 10 minutes over high heat.
7
After 10 minutes, add the parsley, appropriate amount of chicken essence, and pepper powder to boil and turn off the heat.
8
This delicious, beauty-friendly, milky white seaweed, soybean trotters and sea rice soup can be served.Yangyan soup Make Tips
[Jingchu's Friendly Tip]: For the Kelp, Soybean, Pig Trotter, and Dried Shrimp Soup, be sure not to use low heat the entire time; only high heat can turn the soup milky white. At the very least, the soup must be boiled on high heat for at least 10 minutes during the final stage. Pig trotters must be placed in the pot with cold water to avoid affecting certain nutrients. Using a clay pot to make soup: Clay pots are made of clay and do not react chemically with the nutrients in the food. They require slow simmering over low heat, offer excellent heat retention, are not prone to burning, and result in an extremely delicious soup.