Chinese Food
Qingre Qushi Mungbean and job's tears keel soup
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Mung bean - mung bean is sweet and cool; it has the effect of clearing away heat and detoxification, relieving heat and tiredness, relieving thirst, strengthening stomach, promoting water and swelling. Coix - coix seed can inhibit the proliferation of pain cells. It can be used by people with many kinds of malignant tumors. It can also promote metabolism and reduce the burden of gastrointestinal tract. It also has the effects of water infiltration, spleen strengthening, arthralgia removing, heat clearing and pus removing. Keel - lean meat, less fat, contains a lot of bone marrow. When cooked, the soft and fatty bone marrow is released. It can supplement protein, strengthen bones, nourish yin and kidney, and replenish calcium and blood.
Cooking ingredients
Cooking Steps
Step1:The ingredients are as shown in the figure - the keel is cleaned, the ginger is patted flat, and the onion is cut into sections. Clean the Adlay bean and soak it in water.
Step2:Put the keel in cold water. Remove the blood. Remove it and rinse it again.
Step3:Put most of the cold water in the casserole. Put the keel, ginger and scallion into the casserole together. Bring to a boil. Turn the soup to a low heat and simmer for about 30 minutes.
Step4:Boil the soaked mung beans and job's tears for 11.5 hours (when the time is 45 minutes, add pepper. Don't neglect the pepper). Add some salt. Turn off the heat.
Step5:It's a spicy millet sauce dipped in the keel.
Cooking tips:1. Chinese prickly ash can be added according to personal preference. I prefer to put some Chinese prickly ash in the stew for freshness. 2. Dry orange peel can not be put in. Put in to remove greasy. The season when sugar orange is on the market. Dry the orange peel. It can be used for cooking. There are skills in making delicious dishes.
