In the warm winter, the toil and cold of running away from home turned into full happiness and warmth when I returned home. The cold weather in winter makes people feel bleak, and a bowl of hot soup can instantly warm the body and convey the warmth and happiness of the family. Among the many soups, chicken and duck soup is certainly loved, but today I would like to share with you another soup - pork keel papaya kelp soup. This soup brings together the nutrients of pork keel, papaya and kelp to warm and nourish the body, not only to solve the dryness caused by the cold, but also to add richness to the taste, so that we can enjoy delicious and nourishing even in the cold winter months.
Pig keel is a nutritious ingredient rich in collagen and calcium, which plays an important role in promoting bone growth and development and enhancing bone strength. In autumn and winter, when the weather is cold and dry, drinking keel broth properly can help nourish the body while replenishing the body with the water it needs. Soaking the washed pork keel in water in advance can remove some of the fishy smell and make the stewed soup more delicious.
Papaya is very common in rural areas, not only can it be eaten directly, but it can also be used in stir-fried vegetables or stewed soups. Papaya is 40 times more vitamin C than apples, and eating more papaya can help boost immunity. In addition, papaya is also rich in fiber and enzymes, which are good for digestion and absorption. Therefore, cutting the cleaned papaya into cubes and putting it in the soup will not only add a unique flavor to the soup, but also provide adequate nutrients for our body.
Kelp is a unique marine ingredient that is rich in trace elements and fiber. Adding kelp to the soup during the simmering process not only absorbs the oil in the soup but also adds more umami to the soup. In addition, kelp also has lipid-lowering, antithrombotic effects, and helps prevent cardiovascular diseases. Therefore, soaking the washed kelp in water and putting it into the soup can add a special taste to the soup and make the taste buds more satisfied.
1.First of all, after rinsing the prepared pig keel, soak it in clean water and rinse it several times repeatedly to remove the taste of blood water. After that, the keel is taken out and placed in a basin for later use. This treatment helps to enhance the umami of the soup and makes the stewed keel more nourishing.
2.Next, peel and remove the seeds from the cleaned papaya, cutting it into large pieces for later use. Papaya's cellulose and enzymes boost digestion, while its unique aroma adds warmth to the soup.
3.Put the prepared komko ribbon into a basin and add an appropriate amount of warm water to soak for a while. After soaking, remove the seaweed hair, wash it with clean water to remove impurities, and then set it aside for later use. Despite its small size, the nutritional value of kelp should not be underestimated, and it is the kelp that provides the unique taste and more umami flavor of the soup.
4.After completing the processing of the above ingredients, put the pig keel, sea head and papaya into the pot together, add an appropriate amount of water, cover the pot, and put it in a saucepan to simmer. If you use an electric pressure cooker, you can simmer the soup in about 30 minutes, but if you use a regular pressure cooker, it will take up to 1 hour.
5.After waiting for the soup in the pot to simmer, you can add the appropriate amount of salt and stir well with a spoon to try the taste of the soup. If the taste is just right, then it's ready to come out of the pan. This keel papaya kelp soup is sweet and delicious, not only nourishing to the body, but also very heartwarming and stomach-warming. In the cold and dry winter, this soup is definitely what you need.
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