Dendrobium and Ophiopogon japonicum bone soup
Overview
I am a typical southerner who usually likes to make soup. Today I made dendrobium and Ophiopogon japonicus bone soup. This is a very nutritious health-preserving soup, which has the effects of regulating immunity, promoting body fluids and moisturizing the lungs. It is delicious and does not cause irritation. Dendrobium is a valuable Chinese herb in my country. It has the effects of regulating immunity and delaying aging. It is known as the Chinese grass jelly and the gold of grasses. It ranks first among the nine Chinese jelly grasses and is called the plant giant panda by the international botanical community. Its nature and flavor are sweet, slightly salty, clear and moist, beneficial to the stomach and promoting body fluids, nourishing yin and clearing away heat. Ophiopogon japonicus has the effect of improving the body's immunity, nourishing yin, moistening the lungs and relieving cough. Most people who are used to staying up late usually suffer from yin deficiency and excessive fire, lack of body fluids, red eyes and dry mouth, so it is very suitable to drink dendrobium and Ophiopogon japonicus bone soup. It is also a good nourishing product for people with physical weakness, old, young, women and children.
Tags
Ingredients
Steps
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Cut green onions into sections, slice ginger, dendrobium, Ophiopogon japonicus, and wolfberry. Weigh and set aside.
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Peel the hardcore yam and cut it into sections (pee it when the soup is almost ready)
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Blanch the drum bones and wash them with warm water and set aside.
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Pour enough water into the soup pot to heat it up, then add onion and ginger.
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Add the blanched tube bones, dendrobium and Ophiopogon japonicus.
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Bring to a boil, turn to low heat and simmer for 1 and a half hours. When the last fifteen minutes are left, add the iron rod yam.
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After placing the yam, add an appropriate amount of salt to taste. After 15 minutes, turn off the heat and simmer for about 10 minutes before serving.
