Chinese Food
Corn soup with Chinese yam and stick bone
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Although I live in the northeast, my family also have the habit of drinking soup every day. It's better to have thick soup or clear soup. As long as there is a soup. In the summer of Northeast China, in a twinkling of an eye, the beginning of autumn brings a chill. At this time, boil some soup to nourish the stomach and spleen, which can not only stimulate the body to quench thirst, but also nourish the body. Corn is not only rich in plant cellulose, but also can inhibit fat absorption, reduce blood lipid level, prevent and improve the occurrence of coronary heart disease, obesity and cholelithiasis. It contains amylase, polyphenol oxidase and other substances. It is conducive to the digestion and absorption of the spleen and stomach. It is a dual-purpose medicine and food for smoothing the spleen and stomach.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary food materials and clean the
Step2:Wash the stick bone. Put cold water and cooking wine in the pot. Put in the tube bone. Turn on the fire. Blanch with water
Step3:Rinse the bones after blanching
Step4:Add water to the casserole. Put the stick bone, corn and onion, ginger, Yuzhu, chashugu, shiitake, Agaricus blazei, Astragalus and lotus seed into the casserole
Step5:Boil in high fire
Step6:Adjust the medium and low heat, keep it slightly boiling, cover the casserole and boil for 7080 minutes
Step7:Add yams. Continue cooking for 15 minutes
Step8:Add medlar and salt. Turn off the heat and simmer for 23 minute
Step9:It can be eaten after being filled out
Step10:Good soup is not only delicious, but also beautiful.
Cooking tips:1. The bone must be blanched first. In the process of blanching, the blood water inside can be effectively removed. Only in this way can the boiled soup be fresh and free of turbid dirt; 2. Add enough water to the soup at one time. Do not add water as much as possible during the boiling process. If you really need to add water, you must add boiling water to avoid the meat from contracting in cold water. The protein is not easy to dissolve; the boiling time should not be too long 3. The mushroom, such as tea tree mushroom, can increase the flavor of the soup. It can also be replaced by other bacteria. But do not add too much seasoning. It will affect the taste of the soup itself. There are skills in making delicious dishes.
