Banchi, carrot and dragon bone soup

Overview

Chestnut has the functions of strengthening the spleen and stomach, replenishing qi, tonifying the kidney, strengthening the waist, strengthening the muscles, stopping bleeding, reducing swelling and strengthening the heart. It is suitable for treating soreness and weakness of the waist and knees, difficulty in the waist and legs, increased urination caused by kidney deficiency, chronic diarrhea caused by deficiency of the spleen and stomach, and fractures, blood stasis, swelling and pain, and muscle and bone pain caused by trauma. Chestnuts also have high medicinal value. Chestnuts have the functions of strengthening the spleen and stomach, replenishing qi, tonifying the kidneys, and strengthening the heart. They are mainly used to treat nausea, vomiting blood, hematochezia and other diseases, and are suitable for people of all ages. Chestnuts are rich in soft dietary fiber and have a lower glycemic index than rice. As long as no sugar is added during cooking, diabetics can also enjoy them in moderation. The rich unsaturated fatty acids and vitamins contained in chestnuts can prevent and treat diseases such as hypertension, coronary heart disease, and arteriosclerosis. Chestnuts are extremely high in sugar, fat, and protein. They also contain minerals such as calcium, phosphorus, iron, and potassium, as well as vitamins C, B1, and B2, which can strengthen the body. Chestnut is also called chestnut. Together with red dates and persimmons, it is known as the three major woody foods. Chestnut is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, multivitamins and other nutrients. It has the effects of strengthening the spleen and stomach, tonifying the kidneys and tendons, promoting blood circulation and stopping bleeding. Pregnant women often eat chestnuts, which can not only keep fit and strengthen bones, but also help the development and maturity of the pelvis, and can also eliminate fatigue. Today I will introduce to you a soup that is suitable for autumn and winter consumption---Panchi, Carrot and Dragon Bone Soup!

Tags

• soups
• ban millet
• keel
• carrot
• water

Ingredients

Steps

1. 1 Wash the shelled and coated millet. (It is recommended that you buy vacuum-packed millet meat that has been peeled, not only to save time, but also because there are too many insects in the shelled millet. I am "scared"!)

   

2. 2 Peel the carrots and cut into 3cm thick pieces.

   

3. 3 Pour an appropriate amount of water into the soup pot, add millet seeds and carrots, and bring to a boil over high heat.

   

4. 4 At the same time, put the chopped and washed keels into the pot with cold water.

   

5. 5 After the fire boils, turn off the fire when the blood comes out

   

6. 6 Put the keel into the boiling soup pot.

   

7. 7 When the water in the soup pot boils again, turn to low heat and simmer for an hour.