Quhuo Paidu: mulberry leaf, carrot, corn and pig bone soup

Quhuo Paidu: mulberry leaf, carrot, corn and pig bone soup

Introduction:

"Mulberry leaves taste delicious and have no side effects. In ancient China, health practitioners used mulberry leaves instead of tea as a drink to maintain their youth. In Guangdong, whenever someone in the family has a cold or is "inflamed", the family is not in a hurry to take medicine. Instead, they buy a tender mulberry leaf in the market to cook soup and eat it as a dish, making the cold and "inflamed" disappear unconsciously on the table. This soup is not only not bad, but also has a special flavor. "

Production steps:

Step 1: wash pig bone.

Step 2: rinse the mulberry leaves and carrots; peel the horseshoe and corn.

Step 3: Boil the water in the pot and fly the pig bone into the water.

Step 4: remove the foam and cut the corn and carrot into pieces.

Step 5: put the above materials together with ginger into the pot, bring to a boil over high heat and turn to low heat for 1 hour.

Step 6: add salt to taste.

Materials required:

Pig bone: 400g

Mulberry leaf: 100g

Carrot: 100g

Horseshoe: 50g

Corn: 200g

Salt: right amount

Jiang: one piece

Note: about mulberry leaf: mulberry leaf is the leaf of mulberry. It's crispy. It is light, bitter and astringent. Cold in nature, sweet and bitter in taste. Indications: dispersing wind heat, clearing lung and moistening dryness, clearing liver and improving eyesight. It is used for cold due to wind heat, cough due to lung heat, headache and dizziness, and dizziness. Fresh mulberry leaves are more active, and dried mulberry leaves from traditional Chinese medicine stores are also good. Tips: after the fresh mulberry leaves are bought back, they must be soaked first to prevent the pesticide residue on the mulberry leaves. If you want to pick mulberry leaves in the field, you must ask whether the pesticide has been sprayed in the near future.

Production difficulty: ordinary

Technology: pot

Production time: one hour

Taste: light