The elbow consists of four major parts, from the outside to the inside: the outer skin, the fat oil flower, the lean meat, and the bone.
The skin of the elbow is rich in collagen, collagen, you know, beauty Which is recognized. Bones are naturally rich in calcium, and the lean part is solid and living muscle, with a particularly good taste and high-quality protein.
There is a small amount of fat between the lean meat and the skin, and we can use barley and soybeans to simmer with it to absorb some of the fat, while also making the soup more sweet and fragrant, milky and rich. In addition to barley soybeans can also be used to be solid, peanut rice, dried bamboo shoots, etc., my family is every time to cook this kind of broth will change the pattern of some ingredients to absorb the oil, not only the soup is more delicious, but also a lot of benefits.
In the summer, the weather is wet and stuffy, in such a natural environment, the humidity is heavy, barley has a wet spleen, heat diuretic and other effects.
The barley soybean elbow soup I cooked today has the function of beauty and health care, as well as the effect of clearing heat and moisture, strengthening the spleen and stomach, and strengthening the bones and muscles.
Let's take a look at how I cook it.
【Barley soybean elbow soup】
Ingredients: 1 barley, 1 soybean, 1 salted elbow, 2 green onions, 1 piece of ginger
make:
1. Soak the elbow (also called the hoof) in water for 1 hour and handle it cleanly.
2. Rinse the soybeans and barley, pick up the bad beans (beans do not soak, because they will be cooked with a pressure cooker and elbows, it will be cooked badly); green onions and ginger are cleaned, green onion cuts, ginger slices or patted with a large knife can be; you can also add some astragalus, it is also good, astragalus has the function of replenishing gas, I added.
3. First put the treated elbow under the cold water pot, after boiling, start skimming the foam, until it is clean and thorough (if the foam is too much, you have to pour out the dirty water, wash the elbow clean, replace the new water, and boil it again).
4. Then remove the barley, soybeans, astragalus and ginger from the pan.
5. Cover the pressure cooker, reduce the heat after cooking, keep under pressure, and cook for about 40 minutes.
After decompression, open the lid of the pot to check it, the soup is milky and rich, the meat is crispy, the bone and flesh are separated, and the soup is cooked.
Note: If it is an ordinary pot, after boiling on high heat, reduce the heat to simmer for at least 2 hours.
6. Put it in a bowl and enjoy it, don't add any condiments, it's very delicious.
Have you learned? Tell the others about it!