Cordyceps sinensis and wolfberry soup
Overview
I have wanted to share this soup with everyone many times, but every time I didn’t take a photo of the process, so I won’t be lazy today, and I will live up to the ‘chicken bowl’ that my mother brought me all the way from my hometown. This Chicken Gong Bowl is finally open today. . . This soup has a very light taste. It has been simmered for two hours and tastes fresh and sweet. No salt is added because it is stewed with large ribs, so it is very delicious. Children and adults at home can drink it, all year round. . . Cordyceps sinensis is sweet and warm in nature and flavor. Function: Nourish the lungs and nourish the kidneys. Cordyceps sinensis mainly contains components such as cordycepin, cordycepic acid, adenosine and polysaccharides; cordycepin can inhibit the growth of Streptococcus, Bacillus mallei, Bacillus anthracis and other bacteria, and is an anti-cancer active substance, which is beneficial to the human body. It has a good regulating effect on the endocrine system and nervous system; cordycepic acid can change the human body's microcirculation, and has obvious effects of lowering blood lipids and antitussive and expectorant effects; cordyceps polysaccharide is an immunomodulator and can enhance the body's resistance to viruses and parasites.
Tags
Ingredients
Steps
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Soak Cordyceps sinensis in water for 5 minutes. After 5 minutes, use a small toothbrush to gently brush away the sediment and then wash it off.
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After the large ribs are lightly blanched, take them out and put an appropriate amount of water into the stew pot.
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Put the steak into the stew pot.
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Put the wolfberry and cordyceps together and close the lid
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Bring to a boil, then turn to low heat and simmer for 2 hours.
