Delicious and clear -- milk cabbage soup

Delicious and clear -- milk cabbage soup

Introduction:

"It is often said that leaves are eaten in spring and melons are eaten in summer. How can we make soup without vegetables in spring? Milk cabbage can be divided into high and short feet: high foot milk cabbage is more sweet, which is used to stir fry and eat more; while short foot milk cabbage is more soft and sweet, which is mostly used to make soup. It's a pity that I didn't buy short feet, so I have to use high feet milk cabbage ~ ~ this milk cabbage not only has the effect of clearing heat and detoxification, strengthening spleen and stomach, but also can moisten intestines and defecate. So it's a good food to lose weight in spring. Pig bone marrow contains a lot of collagen, as well as a variety of proteins and vitamins, which can not only increase resistance, but also help bone and skin. Traditional Chinese medicine also says that it can tonify bone and marrow, and usually uses Huaishan, dangshen and medlar to make soup. In the spring with milk cabbage and it together soup, and finally sprinkle some pepper down, there are cold Qushi effect

Production steps:

Materials required:

Milk cabbage: 200g

Tube bone: half

Lean meat: 100g

Ginger: 2 slices

Salt: right amount

Oil: right amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: salty and fresh