Rib soup with longan and polygonatum.
Preparation:
ribs 500g, cut into 5cm fragments. (i use shank bone this time, they provide more calcium, but ribs taste better.)
wax gourd 300g, it is diuretic. cut into pieces like the picture below:)
other traditional Chinese medicine:
Name – Efficacy in traditional Chinese medical science
龙眼 Longan — blood tonic, nervous breakdown, neurasthenia
莲子 Semen nelumbinis — nervous breakdown, neurasthenia, kidney
山药 Chinese yam — kidney, diabetes
百合 Lilium pumilum — cancer prevention, relieve uneasiness of body and mind,
薏苡仁 Coix Seed — spleen, cancer prevention, reducing inner fever
玉竹 Polygonatum– cardiovascular disease, rheumatic heart disease, kidney, spleen,
芡实 Gordon euryale seed– kidney(stronger than semen nelumbinis), spleen
蜜枣 Candied jujube — enrich the blood, immunity, alleviate stress
if you don’t know what they are, suggest you check them out on Wikipedia or google picture. you may find them in your local Chinese medicinal herbs store or contact me see if we can help.
here is what i bought in supermarket this afternoon, a ready-to-use package, what i need to do is just wash them a bit.
everything i need is here:D
bring ribs to boil with a little bit vinegar(meat will be softer) and yellow wine(or other wine).when the water is boiled, there may be some froth on the surface,clean them out.then turn the fire down to simmer, put all 8 kinds of traditional Chinese medicine in. should be like this:
then we need to put in 2 cloves of garlic,2 pieces of ginger and a little bit of scallion or chive. Simmer the stew for 2-3 hours. the last step is put the wax gourd in, for another 20 mins, then a little bit salt.
remember, the water would keep evaporating during your cook, put more water in~ don’t burn it… then,it’s done!
it’s a great tonic diet for both cancer patients and healthy person!
if you have any question, plz contact me by clicking my MSN on the right side of our home page, or send me a Email. I’m glad to help:)
I recently lost my mother ot renal...
oh,and remember,stir the soup sometimes to prevent from sticking on the pot.
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