Kapok yam soup

Overview

Kapok is the city flower of Guangzhou. The kapok that blooms in spring is very beautiful. The fallen kapok is dried in the sun and used to make soup, which can detoxify, clear away heat and remove dampness. Barley is known as the king of gramineous plants in the world. It is easy to digest and absorb. It can also reduce blood pressure, diuresis, relieve heat and remove dampness, etc. The weather in the south is very humid in spring, and there are still wet days. Use kapok, barley, yam, and ribs to make a simple spring dehumidification-kapok and yam soup.

Tags

• soups
• soup
• cantonese cuisine
• old man
• breakfast
• winter recipes
• lunch
• replenishing deficiency and nourishing the body
• promotes blood circulation and removes blood stasis
• postpartum care
• barley
• cooking wine
• ginger
• kapok
• pork bones
• yam
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients: 500 grams of pork bones, about 500 grams of 1 yam, 60 grams of barley, 10 grams of dried kapok, and 1 piece of ginger;

   

2. 2 Boil water, add cleaned pork bones, add a little salt and cooking wine and blanch them;

   

3. 3 Wash and soak kapok and barley respectively, peel and cut yam into pieces, and shred ginger;

   

4. 4 So the ingredients are put into the pot;

   

5. 5 Add appropriate amount of water to the pot;

   

6. 6 Cover and simmer for about 10 minutes;

   

7. 7 Lower the pressure valve to the original position, open the lid, add salt and mix well, remove dampness in spring - kapok yam soup.

   

8. 8 A bowl of beauty and dehumidification soup----Kapok Yam Soup