Houttuynia cordata, kelp and mung bean soup
Overview
It is a common grass in my hometown. People in the city call it Houttuynia cordata, but people in the hometown call it Zheergen, which is more friendly and appropriate. Whenever spring comes, everything in the green hills behind the house revives, and the streams in the forest gurgling. In the March soil, accompanied by the clear chirping of the cuckoo, the folded ears sprout out of the ground like bamboo shoots after the rain, poke their heads out, open the small purple umbrella, and let the gentle wind and drizzle caress. Many people are not used to smelling Houttuynia cordata because of its weird smell. Including me, I never ate it when I was a child. But every time I saw adults eating it with gusto, I heard that eating it has many health benefits, so I ate a few sticks.
Tags
Ingredients
Steps
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Soak kelp and mung beans respectively for about 3 hours and wash them, soak lilies for 30 minutes and wash them;
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Blanch the ribs in boiling water for 2-3 minutes, then remove and set aside.
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Put all the ingredients into the pot, add 1.6-2 liters of water, bring to a boil over high heat, then lower the heat and simmer for 1.5-2 hours, then add an appropriate amount of salt.
