Mahogany Horseshoe Carrot Soup

Name: Mahogany Horseshoe Carrot Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Pork tendon; 400g Horseshoe; 1 carrot; 20g Imperata Root; 1.5 teaspoons salt; 5 slices ginger; 1 piece Candied dates; Some water

by Duoyun 3602

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The soup introduced today is an old fire soup made with horseshoe, grass roots, carrots and tendon meat. The grass roots have the effects of cooling blood and stopping bleeding, clearing heat and diuresis; while horseshoe has the effects of clearing heat and moisturizing the lungs and promoting body fluids; carrots contain Rich in vitamin A, the climate in spring and autumn will directly affect the defense function of the respiratory tract mucosa. The protective effect of vitamin A on the respiratory tract and gastrointestinal mucosa has been widely confirmed. Vitamin A supplementation from food is a safe and effective Health methods.
This soup is sweet and nourishing, suitable for all ages. It has edible effects such as clearing liver fire, invigorating the spleen and stomach, moisturizing the lungs and eliminating stagnation, diuresis, and improving resistance.

Ingredients

800g Pork Tendon
400g Horseshoe
1 Carrot
20g Imperata Root
1.5 teaspoons Salt
5 slices Ginger
1 piece Candied Dates
Some Water

Mahogany Horseshoe Carrot Soup

1. Prepare all ingredients

2. Carrots are peeled and cut into hob pieces, horseshoes are peeled, ginger is sliced, and the roots are washed and cut into small sections

3. Put the shank meat in a pot under cold water, add ginger slices and cooking wine, boil the water and boil it on high heat for 1 minute to remove the blood

4. Take out the shank meat and rinse the blood foam and add it to the casserole

5. Add the horseshoe and grass root to the casserole

6. Add candied dates and ginger slices

7. Add carrots to the pot

8. Add enough water to a boil on high fire, turn to low heat for 2.5 hours, add salt to taste according to personal taste when drinking.

Tips:
1. It is best to use a casserole for boiling the soup. Start the pot with cold water. Add enough water at one time. Avoid adding water in the middle. Because the meat being heated shrinks in the cold, the protein is not easy to dissolve, and the soup loses its original flavor and affects the taste of the soup. ；
2. When boiling the soup, avoid putting too much onion, ginger, cooking wine and other seasonings, so as not to affect the original flavor of the soup itself, and also avoid putting salt too early, because early salt can make the protein in the meat coagulate and not dissolve easily. The soup is dark and not strong enough.