Ingredients: mung bean 100g, one piece of dried kelp (one and a half stew is enough, and the rest is for others), 500g sparerib, half onion, salt 1 spoon, and 5 pieces of ginger.

Features: the best summer heat.

Exercise 1:

1, kelp soaked for one night in advance, changed water several times in the middle, and mung beans soaked for two hours in advance.

2. After the ribs are washed, blanch them and remove them to remove the floating foam.

3. Add a slice of ginger and appropriate amount of water to the ribs to boil, and then simmer to 50%.

4. Wash the soaked kelp, cut it into small pieces, put it into the mung bean sparerib soup, simmer until the kelp is soft and rotten, and the mung beans bloom, and season with appropriate amount of salt.

Exercise 2:

1. Wash mung beans, coix seed and lotus seeds respectively and soak them in water for half a day.

2. Pour the soaked water into the pressure cooker.

3. Add water that is not three times as much as the raw material, cover it, cook SAIC on high fire, and then turn to low heat for 40 minutes.

4. After opening the lid, add the rock sugar, cover it, and melt the rock sugar with waste heat.

5. Serve immediately.

Exercise 3:

condiments

Kelp100g

50 grams of mung beans

Pig bone 300 grams

Accessories?

Salt 1 spoon

1 carrot

step

1. Prepare ingredients.

2. put water in the pot, and put cold water in the pot to soak the blood.

3. After the kelp is soaked, cut it into sections or knot it.

4. Carrot cutting hob block.

5. soak mung beans one night in advance.

6. After scalding the bone, wash the blood foam on it for later use.

7. Sit in a casserole with water and add bones, carrots and mung beans.

8. Cover the lid, simmer for 5 minutes, then simmer for 40 minutes.

9. At this time, you can put knots in the pot.

10. Add a few drops of white vinegar and continue to cook for 30 minutes.