About the recipes
The soup of white gourd and ribs is made of white gourd and ribs. The white gourd is an annual vine or shelf herb of cucurbitaceae. It is cool in nature and sweet in taste. It belongs to the lung, large intestine, small intestine and bladder meridian. Spareribs generally refer to the ribs of pigs. They are warm in nature, sweet and salty in taste, and belong to the spleen and stomach meridians. Donggua Rib Soup has the effect of promoting water, reducing swelling and protecting blood vessels.
Efficacy
1. Water promoting and swelling reducing: The wax gourd in the soup is cold and sweet, belonging to the bladder channel. It has the effect of water promoting and swelling reducing, and is suitable for heat diseases, thirst reducing, edema, and poor urination.
2. Protection of blood vessels: The wax gourd in the soup contains very little fat. The vitamin B1 and propanedioic acid can change the starch and sugar in the food so that they are not converted into fat. It can effectively relieve the accumulation of fat in the body and the fat deposition in the cells of human arteries, veins, capillaries and other tissues, help to enhance the function of blood vessels and reduce peripheral resistance.
Ingredients
| 1000 | g | spareribs |
| 1000 | g | Wax gourd |
| appropriate amount | ginger | |
| appropriate amount | green Chinese onion | |
| appropriate amount | Shallot | |
| 10 | g | salt |
| 1 | g | White pepper powder |
| 5 | g | Chicken essence |
Cooking Steps
1、Boil pork chops in cold water, blanch and wash the blood
2、Wax gourd slices
3、Chopped shallot
4、Three scallions, four pieces of ginger
5、Start another pot of hot water, put the chops, ginger slices and scallions into it, boil it over high heat, skim the foam at the same time, and then turn the medium heat to cover it
6、Boil for 45 minutes, then remove the scallions and throw them away
7、Add 2-3 g salt to taste
8、Lower wax gourd
9、Boil for 20 minutes, add 7g salt, 1 spoon chicken essence, 1g pepper, and you can eat
9、Put a spoonful of scallions in the bowl, and then put the ribs in the bowl. I'm used to putting scallions first, so they don't taste like raw scallions
