How to make fresh carambola soup, tell you how to eat carambola

Fresh carambola soup tastes great. Have you ever tried it? Let me introduce it to you.

Fresh carambola soup

There is a folk saying: "After the Mid-Autumn Festival, every night is cool." At this time, it is cool in the morning and evening, and hot during the day. The large temperature difference makes the human body prone to "getting angry" symptoms and gastrointestinal discomfort. Star fruit contains a lot of oxalic acid, citric acid, malic acid, etc., which can increase the acidity of gastric juice and promote food digestion. In addition, star fruit contains a lot of carotene compounds, organic acids and vitamins B and C, which can reduce inflammation and remove heat.

Ingredients: 2-3 carambolas, 50g each of peanuts and black-eyed peas, 3 candied dates, 1 large fish tail and 1 pig tail, 4 slices of ginger. (For 3-4 people)

How to make fresh carambola soup

Method: Wash the carambolas, remove the horns and skin, and cut them into star shapes; soak the peanuts and black-eyed peas for a while; remove the pits from the candied dates; remove the scales from the large fish tail, fry it in a wok with ginger until slightly yellow; remove the hair from the pig tail, and crack the bones with the back of a knife. Put all the soup ingredients except the carambolas and ginger into a clay pot, add 2500 ml of water, boil over high heat, then simmer for about 1.5 hours, add the carambolas and continue boiling for about 20 minutes, and add an appropriate amount of salt. The pig tail, fish tail, peanuts and black-eyed peas can be picked up and mixed with soy sauce for serving.

Benefits of fresh carambola soup

This soup can also be added with candied dates, which has the effect of clearing away heat and moistening dryness, replenishing the middle and strengthening Qi. It is suitable for men, women, young and old, and is a delicious family health soup at this time of year.

After washing the fresh bayberry, wait for the water stains to dry naturally, then put the wine and bayberry into a container according to the ratio of 1 catties of bayberry to 4 to 5 catties of liquor, and then seal it. The liquor used to make bayberry wine must be strong liquor, generally speaking, the alcohol content should be above 45 degrees.

Put the bayberry and liquor in a sealed container for about 20 days, then you can eat them. The liquor can be drunk directly, and the bayberries soaked in the liquor for more than 20 days can also be eaten directly. Bayberry liquor tastes better when it is fresh; aged bayberry liquor over half a year has another benefit. The bayberries in the bayberry liquor can relieve summer heat and treat diarrhea.