Barley and kelp bone soup

Overview

The main ingredients used in this soup are tube bones, kelp and barley. Tonggu is the most common soup material. Tonggu contains a large amount of calcium and a variety of trace elements, and its bone marrow is rich in collagen. Therefore, drinking Tonggu soup regularly can not only strengthen the body, but also replenish collagen and delay aging. What's more, it's also cheap, and it's really good quality ingredients at a low price. Kelp is not only rich in calcium, iron, iodine and other trace elements, but also has a high vitamin C content. It also has dehydration and detoxification effects. The Japanese favorite kombu dashi is actually made from kelp. After being boiled, kelp releases a substance called sodium glutamate. This substance is the main raw material for MSG and other umami ingredients. Therefore, kelp is a natural flavoring agent! Coix is often used in traditional Chinese medicine as a medicinal material to strengthen the spleen and stomach, remove dampness and promote diuresis. At the same time, it also has certain whitening effects~ The stew of these three ingredients is not only delicious, but also very balanced in nutrition. The cooked tube bone soup has a rich white color, a strong aroma, and is delicious but not greasy. It is a delicious soup that is very suitable for summer drinking~

Tags

• soups
• common dishes
• soup
• old man
• autumn recipes
• banquet dishes
• lunch
• cooking wine
• high-strength liquor
• kelp
• old ginger
• sesame oil
• tongzigu
• white vinegar
• barley
• pepper
• salt

Ingredients

Steps

1. 1 First chop the big bones into pieces and soak them in clean water for about 2 hours. During this period, change the water several times until the blood and water are basically gone;

   

2. 2 Wash the soaked large bones, put them into a pot, add ginger peel, strong white wine, and heat over high heat;

   

3. 3 After boiling, continue to cook over high heat for a few minutes and skim off any foam on the surface;

   

4. 4 Take out the big bones, clean the surface oil with warm water, drain the water and set aside;

   

5. 5 Prepare other materials. Wash the kelp in advance and soak it until it swells;

   

6. 6 Put the big bones into a clay pot, add ginger slices, and heat over high heat until boiling. If there is any foam, wipe it off as well. Then add cooking wine and white vinegar, turn to low heat, cover and simmer;

   

7. 7 After about 1 hour, add the diced kelp and barley, bring to a boil again, turn to low heat and cover and simmer for 30 to 40 minutes, until the kelp and barley are cooked;

   

8. 8 Add appropriate amount of salt and pepper according to personal taste, add a few drops of sesame oil, and you can drink it.