Chinese cuisine pays the most attention to the season, and the tender spring shoots seasonal time is very short, the best time to eat is also the first half of the Qingming Dynasty, the spring shoots after the rain are tender, whether it is high protein, low fat, low starch or crude fiber, are the pursuit of modern people's health and wellness. The so-called "taste of fresh and unethical spring shoots", fresh and fragrant spring shoots, in addition to stir-frying, is the most suitable for soup. Today's sharing of this very suitable spring shoot horseshoe scallop soup, does not need too much seasoning, very fresh and delicious. Friends who like it should eat quickly, and if they don't eat it, they will have to wait for next spring.
Spring shoots taste sweet and bitter cold, good at clearing heat and dehumidifying, dehumidifying, water; the addition of dried scallops makes this soup fresh, and lean meat can supplement nutrition, improve physique, plus horseshoe, sweet and moist lungs, these most common ingredients are combined together, delicious taste, there is a good effect of nourishing yin, healthy spleen and dampness, appetizing and digesting, clearing heat and jin, etc., suitable for the general population to take.
【Ingredients】: 1 spring shoot, 350 grams of pork tendon, about 20 dried scallops, 6 horseshoes (water chestnuts), 1 teaspoon of salt
【Method】:1, use a knife to cut a knife on the spring shoots, then peel off the bamboo shoot shells, and then cut off some of the older skin next to them, and then cut into thick slices;
2, boil water in the pot, put in the spring shoots, the water boiled again, continue to cook for about 2 minutes and then fished up, put into cold water and soak for 2 hours;
3. Soak the dried scallops for 20 minutes in advance; (this step can be omitted)
4, wash the pork tendon meat, cut into several large pieces, put into water and boil for 1 minute, boil the blood foam and then pick it up and set aside;
5. Peel the horseshoe (water chestnut) and cut it in half;
6, put all the ingredients into the soup pot, cut two slices of ginger into it;
7: Pour in an appropriate amount of water, cover the pot, boil on high heat and then turn to low heat and cook for 1 to 1.5 hours;
8, finally add salt to taste;
Out of the pot, ready to enjoy a beautiful soup, fresh eyebrows, delicious.
【Tips】: It is recommended to choose pork tendon meat to cook soup with lean meat, because it is a muscle on the thigh, wrapped in a meat film, hidden tendons, moderate hardness, regular lines, so it is more crisp. If you don't choose, you can ask the buyer to cut it for you.