Ingredients: half a cabbage, 2 pork ribs, 9 Tricholoma (pedicled and cut into pieces), carrot 1 root (peeled and cut into pieces with a hob) and ginger 1 piece (sliced). (Other raw materials of pork bone soup can be matched according to your own preferences), and the amount of salt is appropriate.
Practice:
1, pork fan bones are chopped into large pieces after being bought, and washed with clear water. Prepare a pot of cold water, add ginger slices, and add pork fan bones to blanch. After the fire boils, clean the floating foam on the surface (the advantage of blanching with cold water can keep the nutrition in pig bones on the one hand, and will not be denatured due to sudden heating. On the other hand, as the water temperature rises slowly, the dirty things and blood in the pig bones can be fully cooked, so that the boiled pig bones will be cleaner and have no bloody smell. Finally, fish out the scalded pig bones, rinse them with clear water, and control the water for later use.
2. Prepare an electric casserole for soup, pour boiling water, add ginger slices, then put the blanched pork ribs into the soup pot and press the "Old Fire Soup" button. After the water is boiled again, add carrots, cut into strips of Chinese cabbage, cover and cook for 60 minutes. After 60 minutes, open the lid, add the mushrooms and cook for another 30 minutes. Add some salt to taste before cooking. (After blanching, clean the surface of the pig bones with clear water, and then put them directly into the boiling water pot for boiling. This step can make the protein in the bones quickly overflow, and make the bone soup you boiled more fragrant and thicker. After a long time of slow cooking, the calcium in the bones can also be fully boiled out.)
Well, this delicious mushroom cabbage soup is finished. It's simple.