Introduction: After the autumn, green olive plus lean meat, twice a week, 85-year-old grandmother insisted on drinking for 30 years, too practical!
After the autumn, it will enter the autumn, the autumn weather is relatively dry, and people are prone to the feeling of "autumn dryness". At this time, as a native of Guangdong, the 85-year-old grandmother knows the most about health. Speaking of my 85-year-old grandmother, I like to cook soup the most after the autumn. After entering the autumn, my grandmother told me: stew lean meat with green olive, stew twice a week, which can not only nourish but also reduce autumn dryness, quench thirst, moisturize the lungs and drink well.
Around the autumn, qinglan also began to mature, and at this time, the seasonal green olive, with lean meat, is a very good health ingredient. If the family is not short of money, you can also add abalone and green olives, lean meat together to stew soup, both nutritious and moist, raw and thirsty to reduce autumn dryness. Let's take a look at how lean meat stew with taroon abalone is made.
Recipe: Lean meat stew with olive abalone
Detailed production steps:
1, to make the lean broth of green olive abalone, you must first prepare the ingredients. Choose a piece of high-quality lean meat, to be pure lean, without fat meat can be. About 1 pound of lean meat. Prepare 6 abalones, and about 8-12 olives. In order to make the stewed soup taste more delicious, we can also add a few dried yaozhu. Prepare a small piece of ginger and wash all the ingredients for later.
2, cut the lean meat into small pieces, cut a little thicker than the usual slices of meat. Dispose of the abalone clean. Slice ginger and set aside.
3. Use a kitchen knife to cut the green olive in half. The reason why the green olive is treated in this way is because of the high nutritional value of the olive kernel. Olive kernels are rich in calcium and protein, so such a nutritious substance must be cut open, and the nutrients of the green olive will be emitted to the soup when stewed.
4, start the pot and pour in water, turn on high heat to blanch the lean meat, blanch the lean meat for 1 minute and then fish it out, rinse well. Put the abalone in a pot and blanch the water for 1 minute, rinse and set aside.
5, Take a clean casserole dish, put the lean meat, abalone, green olive, ginger slices all into the casserole.
6, Then add boiling water, keep on medium heat, slowly simmer for 1 hour. After the soup is simmered for 1 hour, add the appropriate amount of table salt, add the salt and cook for another 1 minute to turn off the heat.
7, put the stewed soup out, let it cool slightly without burning your mouth and drink it. A heart-warming lean broth of green olive abalone is done.
Tsinglan abalone lean broth tips summary:
In autumn, when the weather gets dry, we can stew soup with seasonal green olives and lean meat and abalone. Qinglan has the left and right of the throat, and the stew soup with qinglan can not only nourish the body, but also moisturize the lungs, and at the same time can reduce autumn dryness. Every autumn, Grandma loves to drink Green Olive Lean Broth, drink 1-2 times a week, comfortable autumn, too practical!
Tips:
1, generally we use green olive stew lean meat, if the family is not bad money, you can also add a little abalone and Yaozhu, so that the taste will be more delicious.
2, cut the olive in half, so that the nutrients of the olive kernel will also flow into the soup water.
3, lean meat choice is not with fat meat is better, because fat meat or lean meat with fat, put into the pot stew is easy to oil, once the oil, the soup water is too greasy, not good to drink, so choose high-quality pure lean meat stew is better.
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