Healthy Bone Soup Recipe

Bone Soup

Ingredients:

Fresh coel bone, ginger, peach root, coel bone wash Clean it, scald it in boiling water, and then wash away the blood.

Slice the ginger (three or five pieces are enough), clean the seven-finger peach roots, and tie them with clean thin threads.

Method:

1. Put the above prepared materials into the same pot and add water (put more water and add enough at one time).

2. Bring to a boil over high heat, then turn to low heat and simmer for about 2 hours. Add a little salt to taste, then simmer for about 10 minutes and turn off the heat.

Winter melon and pork ribs soup

Ingredients: half a catty of pork ribs, 1 catty of winter melon, salt and coriander.

Preparation method:

1. Cut the winter melon into inch-sized pieces.

2. Blanch the pork ribs to remove the blood.

3. Boil the ribs with water until they are cooked, add winter melon and salt, cook until cooked, and sprinkle with coriander.

Features: This soup has a light taste and is good for clearing away heat.

Lotus root and pork ribs soup

Ingredients: 500 grams each of pork ribs and lotus root, 1 piece of ginger

Seasoning: a small amount of salt and rice wine

< p>Preparation method: 1. First, pat the lotus root flat with a knife to loosen the lotus root meat, then cut it with a hob, then marinate it with salt and set aside;

2. Cut the cleaned and chopped ribs into pieces directly Pour cold water into the pot and bring to a boil. Use a spoon to skim off the blood bubbles. Add a piece of beaten ginger. When the pot is boiling, add the lotus root and stew together until cooked.

3. Adjust the saltiness according to your own taste. The stewed lotus root soup will have the sweet fragrance of lotus root.

Bitter melon and pork ribs soup

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine, salt and MSG.

1. Remove the stems and pulp of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the pork ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the ribs and water, bring to a boil over high heat, skim off the foam, then add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the ribs are cooked, then Add bitter melon and cook for about 10 minutes, then add salt and MSG to taste.

Microwave oven method: Add the pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices, and Shaoxing wine, and then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium-low heat for 10 minutes.

Add the bitter melon after the ribs are cooked, otherwise the melon will break apart easily; use chicken powder instead of MSG to taste better; this soup has a heat-relieving and antipyretic effect and is easy to make in the microwave, making it a great summer treat .

Taro and Pork Ribs Soup

Ingredients: Pork ribs, taro, ginger slices, green onions, minced green onions, salt, monosodium glutamate, and cooking wine.

Method:

1. Peel and cut the taro into cubes; blanch the ribs in boiling water and remove.

2. Pour five bowls of water into the pot, first add the ribs, ginger slices, and green onion segments, bring to a boil, then simmer over low heat for about 15 minutes, remove the ginger slices and green onion segments, then add the taro and cook for about 15 minutes, pour in the cooking wine , add salt and MSG to taste, and sprinkle with chopped green onion.

Radish and Spare Ribs Soup

Ingredients: One large white radish, small pork ribs

Method:

1. Cut the radish crosswise, each piece is about Three centimeters thick, not too thin. Cut it in half again to form a moon shape.

2. Boil the pork ribs briefly in boiling water, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs into the pot under cold water, add ginger slices, star anise, green onions, and a little cooking wine, and cook in a pressure cooker for 20 minutes

4. After 20 minutes, pour in In the soup pot, remove the foam and add the radish.

5. After another 20 minutes, add salt.

6. If it tastes good, that’s it.

Note:

1. For soup, the ingredients are basically cooked in cold water, which helps the protein to fully dissolve into the soup. At the same time, do not add salt too early, as salt will also speed up the protein production. The solidification affects the flavor of the soup.

2. Add some vinegar to facilitate the precipitation of calcium. It is best to add white vinegar as it will not damage the color of the soup.

Kelp and pork ribs soup

Ingredients:

400 grams of pork ribs, 150 grams of kelp, appropriate amounts of green onion, ginger slices, refined salt, rice wine, and sesame oil.

Preparation method:

1. Soak the kelp, steam it in a basket for about half an hour, take it out and soak it in water for 4 hours. After soaking it thoroughly, wash and control the water. Cut into long cubes; wash the ribs, cut along the bones with a knife, chop into sections of about 4 cm crosswise, boil them in a pot of boiling water, take them out and soak them in warm water and wash them clean.

2. Add 1000 grams of water to a clean pot, add the ribs, green onions, ginger slices, and rice wine, bring to a boil over high heat, skim off the foam, and simmer over medium heat for about 20 minutes. Pour in the kelp pieces, boil over high heat for 10 minutes, remove the ginger slices and green onion segments, add refined salt to taste, and pour in sesame oil and serve.

Features: The meat of this soup is rotten and fall off the bones, and the kelp is slippery. The whole dish is delicious and the soup is fresh.

Efficacy: "Ben Jing Fengyuan" says that pork has the effect of "tonifying the liver and benefiting blood".