Autumn health: Radish rib soup calcium nourishing aphrodisiac
People often say: After the fall radish race ginseng. Eating more radishes in the fall is great for your body. Radish is not only nutrient-rich, contains a lot of vitamin C and trace elements of zinc, but also sweet, pungent, flat, slightly cold, with heat Sheng Jin, cooling blood to stop bleeding, under the gas wide, digestion and stagnation, appetite, spleen, Shun Qi Resolve ... People often say: After the fall radish race ginseng. Eating more radishes in the fall is great for your body. Radish is not only nutrient-rich, contains a lot of vitamin C and trace elements of zinc, but also sweet, pungent, flat, slightly cold, with heat Sheng Jin, cooling blood to stop bleeding, under the gas wide, digestion and stagnation, appetite, spleen, Shun Qi Efficacy such as phlegm, can enhance the body's immune function, improve disease resistance, have a higher therapeutic value. In addition to protein, fat, and vitamins, ribs also contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., with the effect of nourishing yin and yang, Yijing blood. Radish ribs soup required Ingredients: radish (select fresh white radish, be careful not to hollow), ribs (best choice of big stick bone, small ribs stewed soup is not enough fresh). Ingredients: wolfberry, salt, ginger, rice wine, red dates, pepper, star anise, etc., can also be used with other ingredients according to their preferences. Practice: First peel the white radish and then cut it horizontally. Each piece is about three centimeters thick, not too thin. Again, it is moon-shaped, which looks beautiful. Of course, you can also cut different shapes according to your preferences. Put the radish in the dish first, do not rush to the pot, wait until the ribs stewed and later put it in, because too early radish will be Dunlan, not as good as a little hardness of the radish so delicious. Fall health: carrot ribs soup calcium nourishing aphrodisiac tips: ribs in the stew before you want to take a look at the water to go to smell. Rinse the boiled water, add rice wine or vinegar and ginger, then pour into the ribs. Cook until no water comes out, then remove the ribs and rinse with cold water. After everything is ready, put the chopped ribs, anise, and the remaining ginger into the pan and add the appropriate amount of cold water (in order to cover the bones). Remember to add enough water at one time. Don't add water in the middle. Go in, otherwise the soup you made will not be so pure and delicious. After the water is added, boil over the fire first. After 2 to 3 minutes, use a small fire to stew slowly. In principle, the time of stewing must not be less than one hour. The longer the soup is, the more fragrant the soup is and the more delicious it is. When the soup is stewed white, you can put radish, clams, and red dates. After these things are added, boil it first, then change to medium heat, boil until soft glutinous radish, add appropriate amount of salt, pepper, and monosodium glutamate, so that a nutritious and delicious radish ribs soup is made.
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