How to make Kapok Soup Ingredients and Steps

Kapok is a medicinal material. There are articles about kapok in Chinese class at school. Kapok can be eaten, which is convenient for us to absorb the nutrients of kapok. Kapok is more suitable for making soup, and it can play various effects when paired with different ingredients. Let's take a look at how to make kapok soup.

How to make Kapok soup

1. Kapok and pork chop soup Step 1: 15g barley, 400g pork chop, 15g red bean, a little salt, 1200ml water. Step 2: Boil the pork chop in water, wash the kapok, barley and red bean. Step 3: Put all the ingredients in a casserole and boil over high heat. Step 4: Turn to low heat and cook for an hour, then add salt. Kapok tastes astringent, so don't put too much.

2. Kapok and pork bone soup Step 1: 600g pork bones, 200g carrots, some red beans, some black peas, 5 dried kapok flowers, some candied dates, some tangerine peel, ginger slices, and some salt. Step 2: Soak the pork bones and ginger slices in water, then pour them into a pot and heat them until they boil, remove the foam and blood, and rinse the pork bones. Step 3: Soak the red beans and black peas in clean water first, wash the candied dates, tangerine peel and kapok flowers. Step 4: Peel the carrots and cut them into pieces for later use. Step 5: Bring water to a boil in a pot, add all the ingredients and simmer over low heat. Step 6: The ingredients will become soft in about two hours, and then you can add salt to season.