Winter melon and radix rehmanniae stewed with dragon bone

Winter melon is a very common vegetable. Many families stir-fry it with many other dishes. In addition, winter melon can also be used to make soup. Shengdi is also a wild plant. If you put winter melon, Shengdi and dragon bones together to make soup, there is no doubt that it is very nutritious. Now I will teach you the specific method of making winter melon, raw rehmannia and dragon bone soup.

Material:

500g winter melon, 250g dragon bone, 25g raw earth, 25g ophiopogon, 2 candied dates, a small amount of salt

practice:

1. Radix Rehmanniae, Radix Ophiopogonis 25g each;

2. Wash 250g of keel;

3. The dragon bones are blanched in blood water;

4. Soak the Radix Rehmanniae and Radix Ophiopogonis for a few minutes to clean the impurities on the surface;

5. Remove the pulp from the winter melon, wash it with the skin, and cook it together with the raw earth, ophiopogon japonicus, dragon bone and candied dates for one hour;

6. Add a small amount of salt to this soup to reduce heat.

effect:

Winter melon contains more vitamin C, high potassium content and low sodium content. Patients with hypertension, kidney disease, edema, etc. can eat it to achieve the effect of diuresis and swelling without hurting the body's vitality. The succinic acid contained in winter melon can effectively inhibit the conversion of carbohydrates into fat. In addition, winter melon itself does not contain fat and has low calories, which is important for preventing the body from gaining weight and can also help to keep the body in shape.

Moreover, winter melon is cold in nature and sweet in taste. It can clear away heat, promote the production of body fluid, and relieve summer heat and restlessness. It is suitable for consumption in summer by men, women, young and old. Traditional Chinese medicine believes that raw rehmannia is cool in nature, sweet in taste, and enters the heart, liver, and kidney meridians. It can both cool the blood and nourish yin. It has the effects of clearing heat and nourishing yin, cooling blood and stopping bleeding, and promoting fluid production and quenching thirst.

This soup originated in Lingnan and is now very popular from south to north. It is neither as solemn as Korean ginseng stewed chicken, nor as simple and sloppy as coriander and tofu soup, and it is even more different from the random combination of "hodgepodge" in Northeast China. Although it doesn’t look very good and the soup looks dark, it is actually a very good soup for relieving summer heat. It’s true that you can’t judge a soup by its appearance. On the one hand, the ingredients are easy to obtain and easy to make. On the other hand, adding some dragon spine makes the soup taste sweet and fresh. It is indeed a healthy and cost-effective soup.

Whether it is a home-cooked soup or a restaurant's affordable menu recommendation, the number of clicks is unmatched by any other soup. It is worth noting that what is used here is raw rehmannia rather than cooked rehmannia. Raw rehmannia is the dried product of fresh rehmannia, while cooked rehmannia is the steamed product of raw rehmannia. The effects of the two are different. Raw rehmannia cools the blood, while cooked rehmannia is a warming tonic.