First, the preparation of ingredients:
500 grams of spare ribs, corn 2, cooking wine, salt, ginger, scallions, white vinegar and canola oil in moderation.
Second, practice steps:1, will buy back the fresh ribs rinsed clean, ticked off after chopping into uniform small pieces, and then soaked in water for half an hour, fish out and spare (the use of water soaked ribs, not only can the blood in the ribs to soak it out, but also make the flavor of the ribs out of the flavor is not fishy).
2. Tender corn, remove the corn husk and corn husk, rinse clean, cut it into small pieces and put aside.
3. Ginger sliced, scallions white cut section, green cut flowers spare.
4. pot to add the right amount of water, pour a little wine, soak the ribs Cold water into the pot, slowly heating, so that the ribs are more likely to precipitate blood, after the water boils, hit the pot of floating foam, cooked to no impurities overflow, the ribs out, with warm water again to wash the water control standby (ribs blanching, be sure to cold water in the pot to cook, so that the ribs out of the meat not only in the meat, but also to cook out the meat, the meat is not only the meat, but also to cook out the meat. (When blanching ribs, be sure to cook them in cold water, so that the cooked ribs can not only cook out the meat corruption, but also make the meat more tender when cooked in cold water).
5. pot and add the right amount of water, boil, cut into small pieces of corn into the pot to blanch for 2 ~ 3 minutes, fish out and spare.
6. start the pot to boil oil, until the oil temperature to burn 7 mature, add blanched ribs, frying pan, to be pan-fried ribs to both sides of the pan after frying to golden, into the ready ginger and green onion stir fry a few times, to be stir-fried after the flavor to the pot to add the right amount of water, and then the blanched corn section into the pot, with a small fire slowly simmering for about 1 hour and a half. Corn Ribs soup is almost out of the pot when a small amount of white vinegar, add chopped green onions, salt and stir with a spoon, wait for the salt to melt and the aroma of green onions to dip a little can be removed from the pot to serve. A fresh and flavorful corn rib soup is such a great job!
Corn meets ribs, destined to make people forget. The ingredients are: ribs (king), corn (prime minister), carrots sweeten, lotus root (make).
1. Selection of ingredients. Pick fresh black hairy pig or yellow hairy pork ribs one catty, chopped into uniform small sections spare; pick the old variety of sweet corn two, chopped into small pieces spare; pick the mountain carrots three, cut hobnail block spare; pick a section of lotus root, scrape off the skin, cut hobnail block spare. Select a section of green onion, cut into pieces and set aside; select two pieces of small yellow ginger, patted apart and set aside.
2. Blanch to remove fishy. pot add 2 liters of water, cold water pot ribs, add a spoonful of cooking wine, two shallots, three pieces of ginger to fishy, large fire boil, skim off the foam, fish out the ribs, and rinse, dry water spare.
3. Pan-fry the ribs. Add a tablespoon of oil sliding pot to moisten the pot, pour out the hot oil; add the appropriate amount of primer, the oil temperature 6 into the heat into the spare ribs, then add onion segments, loose ginger, open the fire, stir-fry for a minute, the purpose of doing this is to put the ribs bursting out of the flavor, the stew out will have flavor.
4. Remove the grease. pot pour 2 liters of water, pour ready corn, carrots, lotus root and other accessories, high heat boil, skim off the white foam, which is the ribs are before the frying of the oil left behind, remove the soup tastes more refreshing and healthy.
5. casserole stew. Pour all the ingredients and soup into an unglazed clay casserole, and add a few drops of white vinegar, white vinegar can let the calcium decomposition release, high heat boil 30 minutes and then turn the fire stew 40 minutes.
6. Season to taste. open pot seasoning, add the right amount of salt and pepper, stir well and stew for 5 minutes can be out of the pot. If you're in a good position, sprinkle some sexy chopped scallions for a finishing touch.
7. A nutritious, nourishing, delicious corn rib soup is ready. Soup white, thick, sweet, fragrant, no fishy flavor, young and old, fat and thin, nourishing preferred.
Corn rib soup is refreshing and very tasty.
Material Preparation
300 grams of ribs, 1 cooked corn, half a carrot, star anise, green onion, ginger, salt.
Steps
Clean and cut corn, carrots cut into chunks.
Blanch the ribs in cold water and clean.
Boil water in a pot, when warm, add blanched ribs, 1 small onion, 2 slices of ginger, 1 star anise and cook for about 30 minutes.
Add corn, carrots and fungus and cook for 15 minutes, season with salt.
You can adjust a little pepper, chicken powder before leaving the pot.
If it is raw corn, put it in the pot a little earlier and cook it a little longer.
Whether to put cooking wine, depending on personal preference, I do not like to put cooking wine.
Cooking skills are limited, please teach more!
Corn rib soup, is a clear soup, meat flavor, sweet aftertaste, want to do a good job of corn rib soup or to use a casserole pot on the open fire, small fire slowly boiled out of the soup to be more fragrant, to maintain its original flavor, do not put some messy things. I recommend a kind of my practice, according to me this way to do, to ensure that the soup thick flavor fresh.
First of all, prepare the materials:
1 catty of spare ribs, 2 corn, 1 piece of ginger, a small amount of green onions, the material is so simple several, mainly utensils and fire.
1. ribs cut pieces, wash, pot of water, ribs cold water in the pot. The water is not over the ribs, the water put ginger, cooking wine, cooking. After the water boils, fish out the ribs on the side standby. This step is to blanch out the blood in the ribs, to remove the fishy flavor. Be sure to cold water in the pot, otherwise forced not to bleed water.
2, put a little oil in the pot, ginger slices in the pot to burst incense, put the ribs into the stir-fry flavor, and then add water to come in, the water did not exceed the ribs a little more than a little bit of high-flame boil, after the water boiled continue to use high-flame boil for a while, this time it will become a thick soup.
3, the ribs and soup together into the casserole, the amount of water 7-8 minutes full, depending on how much soup you want to drink, because it is best not to add water in the middle of the bone soup, so put a full amount, want to drink more soup on the full a little bit, but pay attention to some of the space, and later to put corn.
4, put the casserole on top of the open fire to open a small fire for about 40 minutes, be sure to use the casserole and the open fire, casserole insulation is good heat transfer fast, the open fire out of the soup, there is a pot aroma, soup is more fragrant.
5, 40 minutes or so, uncovered into the corn, continue to boil 20 minutes over low heat.
6, see whether the ribs and corn are cooked, cooked, then start seasoning, put salt, chicken essence, chopped green onions, turn off the fire can be.
This is what I often do corn ribs soup, after the soup is thick, fresh and sweet, very good, if you want to clear soup, use the electric casserole pot, so it will not be so fragrant, less a pot aroma in it.
Glad to answer this question! I'm the lazy little cook!
Corn rib soup is a very tasty flavor of the next meal soup, you are tired of eating big fish and meat, you may want to try this corn rib soup, a bowl of hot soup under the belly, really let you forget about the trouble.
This is a very simple dish, but to do a good job, there are a few small places to pay attention to, I personally prefer to use the ribeye to do, corn I like to use glutinous corn, because relative to the fruit corn, glutinous corn rich in vitamins more, sugar is lower. Here is a brief description of the practice.
1, the cleaned corn cut into segments, and then the onion cut into segments, ginger sliced into thin slices.
2, spare ribs in cold water, boil on 3-5 minutes, skim off the blood foam, etc., fish out and standby,
3, blanched spare ribs, corn, scallions, ginger, goji berries together in a pot, add the right amount of water, boil on high heat, and then change into a small fire and slowly simmer for one and a half hours.
4, sub stew process, sprinkle a little salt (you have to according to your taste). Finally out of the pot, sprinkle a handful of cilantro, you can be served out to taste.
The nutritional value of corn is very high, small fire and slow stew can fully release its nutrition, you can also drop a few drops of vinegar in the soup, you can make the calcium in the ribs easier to overflow, more conducive to the body's absorption and utilization of calcium. Favorite friends quickly collect it!
If we talk about cooking corn ribs soup, the average person will add another ingredient. Some people will add carrots, some people will add kelp, if you say alone with corn and ribs stew, if you say alone with corn and ribs stew, it's soup, not very fresh because of the corn that pike will contain acidic flavor. So the soup he made also has a little bit of acidity in it, so that his soup is not so good. We have to add a little fresh or sweet things in it, it can increase the freshness or sweetness of the soup so that it can complement the natural better.