The weather has been pretty horrible lately… hot sunny mornings with a drizzle in the afternoon. E and I were starting to cough and thus, I bought the fresh Huai Shan to cook as a soup as I have always been told it helps to "stick out" the phlegm. True? Well, I am unsure but no harm right?
Ingredients:
200gm Huai Shan
2 small carrots
250gm pork ribs
6 red dates
Water
Salt to taste
Directions:
1. Cut the root vegetables into chunks. Note that Huai Shan is very slimy and some people react badly to it and will itch. Thus, either wear a glove or process it fast.
2. Parboil pork ribs.
3. Fill a pot with all the ingredients except salt and bring to a boil. Lower heat and simmer for 1.5 - 2 hours. Season to taste and serve.
If you put the Huai Shan at the same time with the rest of the ingredients, it will become very very soft, breakable upon taking it out. Alternatively, you may put in the Huai Shan in the last 20 mins and it will be slightly more crunchy.
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