Wild Amaranth, Barley, Pork Bone Soup

Name: Wild Amaranth, Barley, Pork Bone Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Wild amaranth; 100g Barley; 500g Pig bones; 100g Lentils; Some salt; a little Chicken noodles; 8 bowls Shimizu

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Wild amaranth, in some places called fake amaranth, soil amaranth, prickly spinach, etc., is commonly known as "longevity vegetable". Because it is rich in a variety of vitamins and minerals needed by the human body, and they are all important substances that are easily absorbed by the human body. At the same time, it is an excellent food for strengthening physical fitness, improving the body's immunity, promoting children's growth and development, speeding up fracture healing, losing weight and detoxification, preventing constipation and anemia, and pregnant women in labor. It can be eaten by the general population. Amaranth is cool in nature and slightly sweet in taste. It enters the lungs and large intestine meridian; it has the effects of clearing damp heat, clearing liver and detoxification. And Job's tears can invigorate the spleen and stomach, invigorate the lungs and clear away heat, eliminate wind and dampness, nourish the skin and maintain the volume, lighten the body and prolong the life." The staple food for weight loss: Job's tears are the highest in fiber among the grains, low-fat and low-calorie. It is a soup with lentils. The most popular spring, summer and winter soup in Guangdong.

Ingredients

500g Wild Amaranth
100g Barley
500g Pig Bones
100g Lentils
Some Salt
a little Chicken Noodles
8 bowls Shimizu

Wild Amaranth, Barley, Pork Bone Soup

1. Wash the stalks of the wild amaranth head with a brush and remove the leaves (because the stalks have a little thorns, it is easy to clean with a brush)

Wild Amaranth, Barley, Pork Bone Soup recipe

2. Cut wild amaranth stems into small pieces

3. Wash the coix seed and lentils and soak for about 30 minutes in advance

4. Wash the bones and boil them in boiling water for 10 minutes, remove them, rinse them with cold water, and drain them.

5. Put all the ingredients in the soup pot and add water

6. Cover the pot, boil on high heat, turn to medium heat and simmer for 1 and a half hours

7. After boiling, add salt and chicken powder, stir well

8. Except for wild amaranth heads and stems, other soups can be scooped up and eaten together

Tips:
Lentils and coix seed are soaked in advance, so the time to cook the soup can be shortened relatively. Using lean meat instead of tube bones is suitable for people who lose weight.