But how to make the sparerib soup delicious? There is a trick here, that is, cook the ribs in cold water until the water boils, which can remove the fishy smell and bloody smell of the ribs and make the soup sweeter. This trick is suitable for most gravy. Ribs are meat, which can be matched with some seasonal vegetables and fruits. For example, the yam and medlar sparerib soup introduced to you today is sweet and delicious, and it is not greasy in summer, and it is red and white, with beautiful colors and appetizing. Let's take a look at the practice.
Yam wolfberry ribs soup
Ingredients: 250g yam, 400g sparerib, blanched sparerib, 2 onions, 2 slices of ginger, cooking wine 10ml.
Stewed soup: water 1290ml salt 4g, Lycium barbarum proper amount.
Manufacturing steps 1
Cut the yam into sections. Wash the ribs, put them in the pot, add the onion and ginger slices, and pour them into the clear water without ribs.
The skin will itch when it comes into contact with yam mucus, so wear gloves when handling yam. If you accidentally touch mucus, you can rub a little vinegar to relieve discomfort. 2. Chinese yam will oxidize and change color when soaked in water. 3. Blanching water can blanch the blood in the ribs and remove the fishy smell of the meat. Second step
Fire and boil until the water boils. Take the ribs out of the boiling place (so that there is less foam on the ribs) and rinse them clean.
Making step 3
Take another pot, put the cooked ribs into the pot, add 1200ml water to boil, and reduce the heat to 1 hour.
If raw water is added in the middle of simmering, protein and fat will quickly solidify and denature without decomposition; At the same time, bones are not easy to be burnt, and protein and fat in bone marrow can't seep out, which will affect the delicacy of soup.
Making step 4
Add yam and continue to stew 15 minutes.
Making step 5
Finally, add Lycium barbarum, red dates and salt and cook for another 5 minutes.