1 Ribs and what stew is the most nutritious 1, winter melon rib soup

raw materials: half a catty of ribs, winter melon 1 catty, salt, parsley.

Method: winter melon cut into inch pieces. Spare ribs scalded to remove the blood. Boil the ribs with water to seven mature, add winter melon and salt, until cooked, sprinkled with cilantro.

Characteristics: This soup has a light flavor, conducive to clear heat.

2, Lotus Root Ribs Soup

Ingredients: pork chops, lotus root 500 grams each, ginger 1 piece, salt, rice wine.

Preparation:

1, lotus root first with a knife flat beat, so that the lotus meat loose, and then cut the roller, and then marinate in salt, to be used.

2, the clean chopped ribs directly into the pot with cold water to boil, with a spoon skimming blood bubbles, add a patted ginger piece, and then open the pot with the lotus root stew, until cooked.

3, according to their own taste, adjust the salinity, stewed out of the lotus root soup, the sweet smell of lotus root.

2 stewed pork chop soup how much water

stewed pork chop soup depends on how much you amount of pork chop and how much soup you want to cook to put the water, at most not more than eight full. Small fire slowly, have to watch from time to time do not let the water boil dry, the time of an hour or so, mainly depends on the taste requirements, the soup must be a one-time addition of water, do not add water, otherwise it will dilute the freshness of the soup. If you find less water in the process of boiling and stewing, must be added, then you must add boiling water, but it will slightly affect the taste. In addition, the use of casserole, add cold water in the middle of the casserole will be cracked.

3 Notes on simmering spare ribs soup 1, preparation

take fresh pork ribs, cavity bone appropriate amount, wash, the cavity bone cracked to see the degree of bone marrow.

2, choose the right pot

iron pot, casserole, high-pressure pot, it is not suitable for aluminum pot, because aluminum pot in the cooking, add vinegar will make a lot of aluminum dissolved in the soup, affecting the quality of the soup, and even cause aluminum poisoning.

3, the use of additives

The prepared bones into a suitable pot, add enough water, small fire steaming, then put a little vinegar and some purple cabbage, because vinegar can make the bone in the calcium, phosphorus is easy to dissolve in the soup, easy to be absorbed. Put on the seaweed is to supplement the magnesium ions, so that calcium, phosphorus, magnesium interdependent and proportional to be absorbed. Finally, almost out of the pot and then put the appropriate salt, because calcium and phosphorus in the acidic environment is easy to dissolve in the soup, the first salt will destroy its osmotic balance.

4, time

to the cavity bone end of the bone can bite when the degree, but a little longer will be better. In the pot, in order to make the flavor delicious, and then put some monosodium glutamate, ginger, green onion and other condiments will be better.