How to make Ophiopogon japonicus soup

Ophiopogon japonicus is a traditional Chinese medicine with a sweet taste and slightly cold nature. The effects of Ophiopogon japonicus are that it can nourish yin, moisturize the lungs, maintain the stomach, relieve people's irritability, treat dry mouth, sore throat, constipation, insomnia, and other adverse symptoms. Ophiopogon japonicus can lower blood sugar. Ophiopogon japonicus can be used as an ingredient to cook delicious food with many foods. What is the method of making Ophiopogon japonicus soup? Let’s take a look at it next.

1. Stewed lean meat with Ophiopogon japonicus and pear

Ingredients: 1 snow pear, half a pound of lean meat, a little Ophiopogon japonicus, a little Northern apricot, 4 bowls of water, and appropriate amount of salt.

practice:

1. Soak Ophiopogon japonicus in clean water until soft and wash; chop the lean meat into patties; peel the pears, wash them and cut them into pieces; wash the northern apricots.

2. Put Ophiopogon japonicus, pear, lean meat and northern apricots into a stewing pot and add 4 bowls of water.

3. After stewing for 2.5 hours, add appropriate amount of salt to taste.

2. Ophiopogon japonicus and wolfberry pigeon soup

Ingredients: 15g Ophiopogon japonicus, 20g Lycium barbarum, 15g Polygonatum odoratum, 20g Adenophora stellariae, 2 candied dates, and 1 pigeon.

practice:

1. Soak all the materials for 20 minutes (materials containing sulfur need to be soaked for 12 hours).

2. Put the pigeon into the pot and cook for 3-4 minutes, take it out, clean it and set aside.

3. Put all the ingredients and pigeons into the pot, add 2L of water, bring to a boil over high heat, then turn to low heat and simmer for 2 hours. Add an appropriate amount of salt 15 minutes before boiling.

3. Ophiopogon japonicus, Chinese yam and Polygonatum odoratum stewed with pigeon

Ingredients: 1 pigeon, 15 grams of yam, 15 grams of polygonatum, 15 grams of ophiopogon, 1 slice of ginger, and appropriate amount of salt.

practice:

1. Remove the pigeon's feathers and internal organs, clean it, cut it into pieces, and blanch it in boiling water.

2. Wash Chinese yam, polygonatum odoratum and ophiopogon japonicus and set aside.

3. Put the pigeon, yam, polygonatum, ophiopogon and ginger slices into the electric sand cooker, add 1 liter of water and cook for 2 hours.

4. Add appropriate amount of salt to season.

4. Ophiopogon japonicus and Poria cocos stewed with lean meat

Ingredients: 100g lean meat, 3g Ophiopogon japonicus, 3g Poria cocos, 3g yam slices, 1g Tremella fuciformis, 1 slice of ginger, appropriate amount of salt, 1 candied date, and 1/10 Xinhui tangerine peel.

practice:

1. Prepare Ophiopogon japonicus, Poria cocos, yam slices, tangerine peel, candied dates, etc., wash them with clean water and drain them.

2. Cut the lean meat into appropriate-sized pieces, cut a slice of ginger, tear the white fungus into small pieces after soaking, blanch the lean meat and ginger slices together, drain thoroughly and put into the stew pot.

3. Add Tremella fuciformis, Ophiopogon japonicus, Poria cocos, yam slices, tangerine peel, candied dates, etc., and pour in about 80% full of boiling water.

4. Cover the lid, put it into the electronic stew pot, add boiling water to the outer edge to the highest water level line, cover the outer lid, and stew for about 2.5-3 hours. You can add salt before eating.

5. Ophiopogon japonicus and Adenophora ginseng duck soup

Ingredients: 6g Ophiopogon japonicus, 23g Adenophora ginseng, 358g old duck, appropriate amount of salt and water.

practice:

1. Put the old duck into the soup pot, pour in appropriate amount of water, and boil over high heat.

2. Pour out the water, wash the old duck, fill it with clean water at once, put in Adenophora Root and Ophiopogon Japonicus, and bring to a boil over high heat.

3. Cook for another 5 minutes, pour into the electric stew pot, turn on the power, and cook for 2 hours.

4. Add appropriate amount of salt for seasoning; mix well, turn off the power; serve in a bowl and enjoy.