Bone Bone Yam and Corn Soup

Name: Bone Bone Yam and Corn Soup
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 Stick bone; 1 corn; 1 Iron Bar Yam; 50g shallot; 20g ginger; 10g Polygonatum; 10g Tea tree mushroom; 10g Shiitake Mushrooms; 10g Agaricus blazei; 15g Astragalus; 5g Lotus seed; 5g Wolfberry; 1500g Shimizu; Some salt

by Hua Qing Rouyi

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Although living in the Northeast, the family also has the habit of drinking soup every day, whether it is thick soup or clear soup, as long as there is a soup. In the northeast of the summer, in the blink of an eye, the beginning of autumn brings bursts of coolness. At this time, boil some soup that nourishes the stomach and spleen, which can not only produce fluids and quench thirst, but also nourish the body. Corn is not only rich in plant cellulose, it can inhibit fat absorption, reduce blood lipid levels, and prevent and improve coronary heart disease, obesity, and gallstone disease. Yam is flat in nature, can nourish the lungs, invigorate the spleen, and nourish the kidneys. It contains amylase, polyphenol oxidase and other substances, which is conducive to the digestion and absorption of the spleen and stomach. It is a food and medicine product for calming the spleen and stomach.

Bone Bone Yam and Corn Soup

1. Prepare the required ingredients and clean them;

2. Wash the bones, put cold water in the pot, put in the tube bones, turn on high heat, and blanch in water;

3. After blanching, the stick bones are rinsed clean;

4. Add water to the casserole, put the stick bones, corn and green onions, ginger, polygonatum, tea tree mushroom, shiitake mushroom, Agaricus blazei, astragalus, and lotus seeds into the pot;

5. Boil on high fire;

6. Adjust the heat to medium and low, keep it slightly boiling, cover the casserole and cook for 70-80 minutes;

7. Add yam and continue to cook for 15 minutes;

8. Add wolfberry and salt, turn off the heat;

9. Serve and eat.

Tips:
1. The stick bones must be blanched first, and the blood inside can be effectively removed during the blanching process, so that the boiled soup is refreshing and there is no muddy dirt;
2. Add enough water to the soup at one time. Try not to add water during the soup. If you really need to add water, you must add boiling water to prevent the meat from shrinking in cold water and the protein is not easy to dissolve;
Soup time should not be too long, about 90 minutes is enough;
3. Mushrooms such as tea tree mushrooms can increase the umami taste of the soup, and can also be replaced with other bacteria, but do not add too much seasoning, which will affect the taste of the soup itself.