Kidney bean hoof flower soup

Kidney bean hoof flower soup

Introduction:

"The medicinal value of big white kidney bean is very high. According to the records of ancient Chinese medical books, it tastes sweet and flat, and has the functions of warming the middle and lower Qi, benefiting the intestines and stomach, stopping hiccup, benefiting the kidney and tonifying the yuan, etc. Kidney bean also has sedative effect, and has certain curative effect on treating deficiency cold hiccup, stomach cold vomiting, traumatic injury, wheezing cough, low back pain and neuralgia. Kidney bean is also a kind of high potassium and low sodium food, which is very suitable for patients with heart disease, arteriosclerosis, hyperlipidemia and salt taboo. According to modern medical analysis, kidney beans contain many kinds of globulin, such as hemagglutinin. Pig's hoof is rich in collagen, which is a good food to fight against skin aging. Although there is some oil, it can be used with white kidney beans to eliminate the worry of getting fat. Women who love beauty must love this dish. "

Production steps:

Step 1: clean the pig's front hoof with tendons and cut it into pieces along the bone

Step 2: blanch the pig's feet with cold water to remove impurities and blood foam, and then rinse them with hot water.

Step 3: big white kidney beans, one day in advance with blisters, two contrast can clearly see that the pickled beans are much bigger.

Step 4: prepare all the ingredients for cooking meat. This time, we don't use many ingredients. The main purpose is to keep the original flavor of the soup. Adding vanilla root will make the soup more fragrant.

Step 5: put the blanched pig's hoof into boiling water, add the cooked meat, bring to a boil over high heat and simmer for 40 minutes over low heat

Step 6: put in the soaked beans, add pepper, continue to simmer for 30 minutes, and finally add salt to simmer for 10 minutes

Materials required:

Pig's hoof: one

White kidney bean: 100g

Meat dressing: 1 portion

Note: salt should be added at last. If it is added too early, it is easy to make the protein coagulate too early, which will affect the taste of the soup.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh