Is it good to drink pork rib soup every day?

Although pork rib soup does have a good nourishing effect and is very good for your body, you cannot drink it every day. If you drink pork rib soup every day, your body will contain a lot of fat, which will make the effect counterproductive. So you must drink it in moderation and only drink it when you feel that your body is in a sub-healthy state.

Nourishes yin and relieves dryness; replenishes essence and blood; suitable for those with insufficient qi and blood, yin deficiency and poor appetite.

Symptoms include physical weakness, fatigue, bone steaming and fever, turbid spermatorrhea, etc.

Preparation: Blanch the ribs first, remove the blood, rinse off the foam, and then pick them out. Cook them in boiling water again, lower the heat, and cook for half an hour. Add cabbage and spareribs and cook until they are soft, then add tomatoes. Use another 2 tablespoons of flour, slowly add water when it turns slightly yellow and stir-fry into a paste, pour into the pork ribs soup, bring to a boil, then add salt to taste. When the vegetable ribs are soft and fragrant, turn off the heat, serve, sprinkle with a little pepper, and serve.

Key tips: Spare ribs are best for making soup. Although the meat is thin, it is lean, less oily, tender in texture, and cheaper than short ribs. Cabbage tastes better when cooked until soft, but it should not be cut into too small pieces. Tear it into pieces with your hands and cook it until it is soft over medium heat.

Lily and Pork Ribs Soup

Ingredients: 12 liang of small ribs, half a liang of golden needles, and two slices of ginger. Seasoning: 1 tablespoon of wine, 1 teaspoon of salt.

Preparation: Wash the ribs , blanch them to remove blood, rinse them, put them into a stewing pot, pour a tablespoon of wine, add ginger and seven cups of boiling water. Steam for twenty minutes.

After the golden needles are soaked until soft, first remove the hard knots on the stems, then tie each one into a knot. Wait until the pork ribs are cooked and soft, then put them in and steam them together. After ten minutes, add salt to taste and serve.

Key tips: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Ribs with thinner meat layers are leaner, with more bones and less meat, and each has its own flavor. Tie the golden needles into a knot and put them in the steamer so they won’t fall apart and will taste crispier.

Tips for calcium supplementation in pork rib soup: add less salt

People need calcium supplements at many stages of their lives, but many people only focus on what to eat to supplement the calcium, but not how to eat to better supplement the calcium. Many people take too much salt when taking calcium supplements, which results in ineffective calcium supplements.

reason

Calcium and sodium tend to compete during reabsorption in the renal tubules. When sodium intake is high, the body will reduce its absorption of calcium and increase urinary calcium excretion. Studies have found that the more salt you consume, the more calcium you excrete in your urine, and the worse your calcium absorption is. It can be said that a high-sodium diet is a major killer of calcium supplementation.

Therefore, when supplementing calcium, people must pay attention to a low-salt diet and eat less or no foods that add too much sodium during processing and preparation, such as cured meat or smoked foods, pickles, salty snacks, etc.

It is best to drink milk and take calcium tablets about 2 hours before meals to reduce the direct conflict between sodium and calcium. If you want to supplement calcium by drinking pork rib soup, you should put less salt or even no salt when making the pork rib soup!!

Efficacy: The special nutrients and collagen in bone soup can promote microcirculation. The 10 years from 50 to 59 years old is a turning point from prosperity to decline of human microcirculation. Bones age quickly, and drinking more bone soup can achieve effects that are difficult to achieve with drugs.