Lycium barbarum and yam sparerib soup
Ingredients: ribs, yam, medlar, ginger, salt.
Exercise:
1. Slice ginger, take two or three slices of ginger, chop them up, and put them in a cold water pot with washed ribs.
2. After the water is boiled, many blood bubbles will float on the surface. Pick up the ribs, rinse them under running water, and drain the excess water for later use;
3. Put the processed ribs and ginger slices into the soup pot together, add enough water, boil and simmer for about 40 minutes;
4. Put on gloves and peel the yam, cut it into pieces and soak it in water. After the yam is cut, the mucus will itch when it touches the skin, so be sure to wear gloves to handle it. Soaking in water is to prevent yam from oxidation and blackening;
After 5.40 to 50 minutes, add yam and continue stewing for about 25 minutes. Yam is easy to cook, don't plant it too early;
6. Add Lycium barbarum and salt, cover the pot and cook for 5 minutes. Lycium barbarum and salt are put at the end. Lycium barbarum will disappear if it is put too early.
To make a good soup with clear color, you must do several things:
1, meat (such as ribs and bone) is blanched first. When blanching, you can add a little ginger, pepper or cooking wine to the water to remove the fishy smell. If you are too lazy to blanch, you have to soak the ribs or bones in clean water for half an hour and change the water several times to let the blood be fully released;
2. After blanching, rinse the ribs or bones with clear water to wash away the impurities floating on the surface, so that the soup can be clean;
3. After the material+water is boiled, immediately turn to low heat for stewing. Stew slowly with a small fire, so that the taste of the ingredients will be released a little bit, and the taste will be mellow. Fierce cooking not only makes the soup turbid, but also makes it tasteless.
It's actually quite simple, isn't it? Just be patient and careful, and see if you want to.