Sword flower soup

Sword flower is also known as the king flower. Drinking some sword flower soup in summer can clear away heat and detoxify, and has a good effect of clearing heat, cooling blood and moistening the intestines. The weather in Guangdong is relatively hot, and making soup has become a favorite diet for many people in Guangdong. It is also common to use king flower to make soup, which is also good for body conditioning.

Method 1

Material

Ingredients: 1 dried bawang flower, 3 old kidneys, 600 grams of spare ribs, 3 candied dates, 3 slices of ginger, 1 small piece of tangerine peel, salt to taste, 10 bowls of water

practice

1. Wash all the ingredients, soak the tangerine peel until soft, and scrape off the inner pulp. Soak the dried king lily in water for 1 hour until soft, and squeeze out the water. Remove the skin from the old kidney and cut it open. Put the ribs into boiling water with ginger slices and blanch them, then remove and set aside.

2. Pour water into the pot and bring to a boil. Add all ingredients and cook over high heat for 10 minutes. Then turn to low heat and cook for 2 hours. Add salt to taste.

Method 2

Material

1 liang of king flower, 6-8 figs, 2 pears, 1 carrot, 4 qian of almonds, 0.5 jin of lean pork, 5-6 scallops, half a treacle of snow fungus

practice

1. Wash the queen flower and snow fungus in water several times and drain.

2. Wash the pears, remove the core and cut into pieces.

3. Peel the carrots, wash them and cut them into large pieces.

4. Wash the remaining ingredients and put them into the pot. Add 3/4 of water into the pot. Bring to a boil over high heat, then turn to medium-low heat and cook for 2 1/2 hours. Turn off the heat and season.

Method 3

Material

1 large piece of conch slice, 2-3 queen flowers, 300-400g of dragon bones, 1 handful of Euryale ferox, 1 candied date, 2 slices of ginger

practice

1. Boil the keel and set aside;

2. Soak the conch slices in water until they are soft, which takes about 30 minutes;

3. Use water to clean the dried king flower again;

4. Place the blanched dragon bones, conch slices, ginger and king lily on the bottom of the cast iron pot, and add water until it is 1 cm away from the edge of the pot;

5. When the soup boils, add candied dates, gorgon fruit and ginger slices;

6. Simmer on low heat for 2 hours, add 2 spoons of salt (according to taste), and continue cooking for 5 minutes.

Method 4

Material

King flower, chicken feet, pork bones, peanuts, southern apricots, northern apricots, two candied dates, two carrots

practice

1. Soak the king lily in cold water the night before, soak the peanuts in warm water, trim the nails of the chicken feet, blanch the pork bones and chicken feet in boiling water to remove the blood foam, remove them and rinse them in cold water for later use, peel the carrots and cut them into pieces,

2. Bring water to a boil, add chicken feet, pork bones, king flower, peanuts, southern apricots: northern apricots = 4:1, candied dates, carrot cubes,

3. Bring to a boil over high heat, then switch to low heat and simmer for 4 hours after 1-2 minutes. Add salt and chicken broth (optional) to the soup bowl before serving.