Sugarcane can reduce heat. How to make sugarcane carrot and pork bone soup.

Sugarcane can reduce heat. How to make sugarcane carrot and pork bone soup.

Sugarcane can reduce fire

In fruit shops, sugar cane has recently become a hot seller, and the price is generally 8-10 yuan a piece. However, more people will choose to buy juice squeezed from sugar cane, which costs 3-5 yuan a cup. It is very convenient to consume. People who are afraid of it being too sweet can dilute it with water before drinking.

It is a good food therapy product that can clear, moisten and nourish. It has been widely praised by people throughout the ages. Even the noble and elegant literati have a special liking for it. Wang Wei, a poet of the Tang Dynasty, wrote in "Cherry Poems": "You don't need to worry about internal heat when eating, as high officials still have sugarcane pulp cold." Li Shizhen, a great medical scientist, has a different opinion on sugarcane. He said: "Any drink with sugarcane and banyan pulp can solidify It’s good, but it doesn’t taste like chewing.”

Traditional Chinese medicine believes that sugarcane enters the lungs and stomach meridians and has special effects of clearing heat, promoting body fluids, lowering qi, moistening dryness, nourishing the lungs and benefiting the stomach. Sugarcane can treat injuries caused by fever, upset and thirst, nausea and vomiting, and cough and asthma caused by dryness of the lungs.

How to make sugarcane, carrot and pork bone soup

Ingredients: half a pound of pork keel, a small section of sugar cane, a carrot, a few slices of tangerine peel, green onions and ginger.

practice:

1. Soak the tangerine peel in warm water in advance, then use a knife to scrape off the white flesh inside. Wash all materials. Put cold water and chopped pork keel into small pieces in the pot, bring to a boil over high heat, and cook for another minute (at this time you can see that the water in the pot is quite dirty and there is a lot of foam on the surface).

2. Take out the blanched keels and rinse them in running water. Peel the sugar cane and cut into small sections, peel the carrots and cut into cubes. Wash the onions and ginger, tie the onions into knots and slice the ginger.

3. Put enough cold water in the casserole and put the keel in at the same time. After boiling, turn to low heat (skip off any foam if there is any).

4. Add cooking wine, ginger slices, green onion knots, tangerine peel and sugar cane and cook over low heat for half an hour.

5. After half an hour, put the carrots down and simmer for another half an hour. Add refined salt and a little white pepper (optional) and that's it.