I suddenly like to eat corn recently. The vitamin content in corn is very high. Among all staple foods, corn has the highest nutritional value and health care function, which is very beneficial to human body. It is also possible that the corn I bought these days is very sweet. I usually steam it before eating. I didn't expect the corn stewed pork ribs soup to be so delicious. It was not until one day that my friends came to my house that I bought corn. I said I steamed corn for him. As a result, he quickly stopped me and said that the stewed corn was much more delicious than the steamed corn. I don't believe it. I don't think stewed corn is sweet. Then we'll bet on one sweet, one steamed and one stewed. In the end, of course, he won the corn sparerib soup, which was really sweet and completely different from what I expected. Since then, I have basically bought corn as stew soup, so today I will share with you the practice of this corn sparerib soup, which is super simple.

The unique skill of corn sparerib soup, the soup is sweet and moist, and the children can't drink bowl after bowl.

Corn sparerib soup-sweet, nutritious, suitable for all ages, simple and easy to make.

Required materials: 800g ribs (about two).

Required materials: a corn, two carrots, a lotus root, a proper amount of horseshoe, a green onion and a ginger.

Seasoning required: appropriate amount of edible salt and a few drops of balsamic vinegar.

Step 1: First, we prepare two fresh ribs, wash them with clear water, and then cut them into small pieces of uniform size for later use.

Step 2: We begin to prepare auxiliary materials, prepare a piece of corn, wash it and cut it into small pieces for later use, prepare two carrots, wash it and cut it into iron racks for later use, prepare a piece of lotus root, wash it and peel it, and then put it into a bowl for later use. The purpose of adding horseshoe is to increase the sweetness of sparerib soup. Prepare a green onion and cut it into onion segments for later use, and prepare a small piece of ginger for later use in a bowl.

Step 3: Start making: first, add a proper amount of water into the pot, then blanch the chopped ribs in cold water, then add a proper amount of cooking wine into the pot to remove the fishy smell, slowly boil the blood and impurities in the ribs, then boil them with strong fire, skim off the floating foam after boiling, pour out the boiled ribs, wash the ribs with clear water, and then start frying the ribs.

Step 4: First, we heat the pot, add a proper amount of cooking oil after heating, then add chopped green onion and ginger into the pot, and then stir-fry the ribs with medium heat 1 min. The purpose of this step is to fry the ribs and leave them fragrant. Stir-fry for 1 min, add a proper amount of water into the pot, put all the prepared auxiliary materials into the pot, then boil over high fire, and then skim off the white foam. Remove the excess oil and the soup will taste fresher. After removing the froth, add a few drops of white vinegar. The purpose of adding white vinegar is to release the calcium in the ribs, and then pour the soup in the pot into the casserole and simmer for 40 minutes. Students with questions can press 15 minutes directly in the pressure cooker. After 40 minutes, we began to season. Add some edible salt and pepper to taste. After the taste is adjusted, it can be cooked. It is a very nutritious and delicious corn sparerib soup. The unique skill of corn sparerib soup, the soup is sweet and moist, and the children can't drink bowl after bowl.

Intimate tips:

1. ribs should be boiled in cold water to remove blood.

2. Stir-fry the ribs soup for 1 min before cooking, so that the cooked soup will be thicker and better.

3. Don't add chicken essence monosodium glutamate to corn sparerib soup, otherwise it will affect its original natural flavor.