1. Prepare ingredients: 500g of ribs, 2 corns, and appropriate amounts of cooking wine, edible salt, ginger, chives, white vinegar and rapeseed oil.
2. Step: 1. Rinse the fresh ribs, chop them into small pieces, soak them in clean water for half an hour, and take them out for later use (the ribs soaked in clean water can not only soak the blood in the ribs, but also make them not fishy to eat).
2. Remove the husk and stigma from fresh corn, rinse and cut into small pieces for later use.
3. Slice the ginger, cut the onion until fragrant, and cut the flowers until green.
4. Add a proper amount of water to the pot, pour a little cooking wine, put the ribs soaked in cold water into the pot, and slowly heat them to make the ribs more prone to bleeding. After the water is boiled, remove the floating foam from the pot and cook until no impurities overflow. Take out the ribs and wash them with warm water again. When the ribs are blanched, they must be boiled in cold water, so that the cooked ribs can not only cook the spoilage in the meat.
5. Add a proper amount of water to the pot, boil it, blanch the cut corn in the pot for 2~3 minutes, and take it out for later use.
6. Cook oil in the pot. When the oil temperature is 7℃, add the blanched ribs and fry them in the oil pan. After the ribs in the pot are golden on both sides, add the prepared ginger slices and onion segments and stir fry a few times. After stir-frying, add a proper amount of boiling water into the pot, then put the blanched corn segments into the pot and simmer for about 1.5 hours with low and medium fire. When the corn sparerib soup is about to be cooked, drop a small amount of white vinegar, add chopped green onion and edible salt, stir with a spoon, wait until the salt melts and the fragrance of chopped green onion soaks before cooking. A delicious corn sparerib soup is so successful!
When corn meets ribs, it is destined to make people linger. Compatibility: fried sparerib (Jun), fresh corn (Cheng), sweet carrot (Left) and lotus root (Teacher).
1. Select materials. Select a catty of fresh pork ribs of black-haired pig or yellow-haired pig and chop them into even small pieces for later use; Select two old varieties of sweet corn and chop them into small pieces for later use; Select three wild carrots and cut them into hob blocks for later use; Select a section of lotus root, scrape off the skin and cut it into hob blocks for later use. Select a section of green onion and cut it into sections for later use; Select two pieces of turmeric and pat them for later use.
2. Blanch the water to remove the fishy smell. Add 2 liters of clear water to the pot, put the ribs in cold water, add one spoonful of cooking wine, two pieces of onion and three pieces of ginger to remove the fishy smell, bring to a boil with strong fire, skim the floating foam, take out the ribs, rinse them thoroughly, and control the water to dry for later use.
3. Fried ribs. Add a spoonful of oil pan to moisten the pan and pour out the hot oil; Add a proper amount of base oil, heat the ribs to 60%, then add the onion and ginger slices and stir-fry for one minute. The purpose of this is to make the ribs fragrant, so that they will be fragrant when stewed.
4. Remove grease. Pour 2 liters of water into the pot, pour in the prepared corn, carrots, lotus roots and other accessories, boil over high fire, and skim off the white floating foam, which is the grease left by the previous stir-frying. After removal, the soup tastes fresher and healthier.
5. Slow stew in casserole. Pour all ingredients and soup into an unglazed earthen casserole and add a few drops of white vinegar, which can decompose and release calcium. After boiling for 30 minutes, turn to slow fire for 40 minutes.
6. Seasons and bowls. Boil the pot to taste, add some salt and pepper, stir well, stew for 5 minutes and serve. If conditions are good, you can also sprinkle some sexy chopped green onion to make the finishing touch.
7. Call it a day after work. A nutritious, nourishing and delicious corn sparerib soup will do. The soup is white, thick, sweet and fragrant, and has no fishy smell. Suitable for all ages, fat and thin, nourishing the first choice.
Corn sparerib soup tastes delicious.
Ingredients of corn sparerib soup
Pork ribs 300g, 1 cooked corn, carrot, star anise, onion, ginger, salt.
Production steps
Wash the corn and cut it into sections, and cut the carrot into hob blocks.
Blanch the ribs in cold water and wash them.
Boil water in a pot. Put the cooked ribs, 1 shallots, 2 slices of ginger and 1 star anise in warm water and cook for about 30 minutes.
Add corn, carrot and fungus, and cook for 15 minutes. Season with salt.
You can mix some pepper and chicken powder before cooking.
If it is raw corn, put the pot in advance and cook for a while.
Whether to put cooking wine or not depends on personal preference. I don't like cooking wine very much.
Cooking is limited, please advise!
Corn sparerib soup is a clear soup with rich meat flavor and sweet aftertaste. If you want to make a good corn sparerib soup, you should use an open flame in the casserole, and the soup cooked slowly with a small fire will be more fragrant. You should keep its original flavor and don't put anything in a mess. I recommend one of my methods and do it according to my method to ensure that the soup is rich and delicious.
First prepare the materials:
Pork ribs 1 kg, 2 corns, ginger 1 slice, and appropriate amount of shallots. The materials are as simple as that, mainly utensils and heat.
1. Chop the ribs, wash them, put water in the pot, and put the ribs in the pot with cold water. Water didn't drown the ribs. Cook ginger slices and cooking wine in water. When the water boils, take out the ribs and put them aside. This step is to blanch the blood in the ribs to remove the fishy smell. Be sure to put cold water in the pot, or you won't be forced to bleed.
2. Put a little oil in the pot, stir-fry the ginger slices in the pot, stir-fry the ribs to give a fragrance, and then add water. The fire boiled before the water reached the ribs. After the water boils, continue to boil for a while, and it will become thick soup.
3. Pour the ribs and soup into the casserole. The water is 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 bone soup, but to put enough at one time. If you want to drink more soup, you should fill it a little, but you should pay attention to leave some spare time and put the corn later.
4. Put the casserole on an open flame and simmer for about 40 minutes. Be sure to use a casserole and an open flame. Casserole has good heat preservation and fast heat transfer. The soup cooked with an open flame smells like a pot, and the soup is more fragrant.
5, about 40 minutes, open the lid and add corn, and continue to simmer for 20 minutes.
6. See if the ribs and corn are cooked. When cooked, start seasoning, add salt, chicken essence and chopped green onion, and turn off the heat.
This is the corn sparerib soup that I often make. When the soup is cooked, it is sweet and delicious. If you want clear soup, cook it in an electric casserole, which will not be so fragrant and the pot inside will have less fragrance.
Glad to answer this question! I am a lazy little chef!
Corn sparerib soup is a delicious soup. If you are tired of eating big fish and meat, try this corn sparerib soup. A bowl of hot soup really makes you forget your troubles.
This is a very simple dish, but if you want to make it delicious, there are several small places to pay attention to. Personally, I prefer to use ribs, and corn likes waxy corn, because waxy corn is rich in vitamins and its sugar is lower than that of fruit corn. Let's talk about it briefly.
1. Cut the washed corn into sections, then cut the onion into sections and slice the ginger.
2. Boil the ribs in cold water for 3-5 minutes, skim off the blood foam and take them out for later use.
3. Put the cooked ribs, corn, onion ginger and medlar into the pot together, add a proper amount of water, bring to a boil with high fire, and then simmer for one and a half hours.
Sprinkle a little salt when stewing (you should according to your taste). The pot is finally cooked, and you can taste it with a handful of coriander.
Corn has a high nutritional value. Slow stewing with small fire can fully release its nutrition. You can also drop a few drops of vinegar in the soup, which will make the calcium in the ribs easier to overflow and more conducive to the absorption and utilization of calcium by the human body. Like friends, hurry to collect it!
If you make corn sparerib soup, most people will add another ingredient. Some people will add carrots, while others will add kelp. If we stew soup with corn and ribs alone, if we stew soup with corn ribs alone, its soup is not very fresh, because the shuttle of corn will contain sour taste. So the soup he cooked was a little sour, so his soup was not so delicious. If we add some fresh or sweet things to it, we can increase the flavor or sweetness of this soup and make it naturally complementary and better.