Barley and Ginkgo Soup

Name: Barley and Ginkgo Soup
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 450g Pig bone; 80g Barley; 15 pieces Ginkgo (dried); 1 teaspoon salt; 1 piece Wolfberry; 200g Yam; 1/4 teaspoon White vinegar; 2 tablets ginger; Some water

by Duoyun 3602

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The bone soup in my house is ever-changing. Today, this dish is mainly used to clear away heat and moisturize the lungs, relieve asthma and relieve cough, diuresis and reduce swelling. Barley not only has a good anti-cancer effect, but also can invigorate the spleen, nourish the lungs, clear away heat and dampness, and is even a natural beauty food.

Ingredients

450g Pig Bone
80g Barley
15 pieces Ginkgo (dried)
1 teaspoon Salt
1 piece Wolfberry
200g Yam
1/4 teaspoon White Vinegar
2 tablets Ginger
Some Water

Barley and Ginkgo Soup

1. Wash the barley in advance and soak for about 3 hours

2. Wash the tube bones repeatedly to remove the blood water, add the ginger slices into the pressure cooker, and add appropriate amount of water

3. Pat the ginkgo with the back of a knife and smash the shell

4. Take out the white nuts, remove the red coat, rinse and add to the pot

5. Add the soaked barley to the pot

6. Peel the yam and cut into large pieces

7. Add the yam into the pot, add a few drops of white vinegar to the pot, then cover the lid and cook on the fire. When the gas comes up, turn to low heat and press for 40 minutes.

8. Wash the medlar and add water to the pot

9. Finally add salt to taste

Tips:
1. The water in the pressure cooker will not evaporate too much, so the amount when adding water is a little more than that of drinking;
2. Boiled wolfberry for a long time will destroy its nutritional content, so put it at last;
3. Ginkgo can not be eaten raw, cooked food can not be over-eaten, especially small babies.