Cabbage ribs soup
Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.
Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.
2. Vegetable ribs soup
Ingredients: a catty of ribs, half a cabbage and two tomatoes.
Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.
Practice: first blanch the ribs, remove the blood, rinse off the foam and take them out, then blanch them in boiling water and burn them for half an hour. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.
Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but don't cut it into small pieces. Tear it into pieces by hand, and it will taste better with fire.
3. ribs soup
Ingredients: twelve ribs, one radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt.
Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating.
Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste.
4. Golden Needle Rib Soup
Ingredients: small row of twelve Liang, Jin Baihe half Liang, two slices of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.
Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.
5. Bitter gourd sparerib soup version 1
Ingredients: twelve ribs and one bitter gourd.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: After blanching the ribs to remove blood, add a tablespoon of wine to the stew and steam for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when it is cooked and soft.
Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter.
6. Bitter gourd sparerib soup version 2
500 grams of bitter gourd, 400 grams of ribs, onions, ginger slices, Shaoxing wine, salt.
Exercise:
1, the stem and pulp of bitter gourd are removed and cut into pieces; Wash the ribs and cut them into small pieces.
2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.
3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt.
Microwave oven practice: add ribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the ribs with medium and small torches for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute.
Key tip: put bitter gourd after the ribs are cooked, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product.
7. Hawthorn Lotus Leaf Rib Soup
[Raw material/seasoning]
Hawthorn, one or two fresh lotus leaves, one corner of ribs, one or two ebony, two or two raw barley.
[production process]
Select ribs to make soup, wash, splash water and chop;
Soaking Fructus Crataegi, Mume Fructus and Coicis Semen in clear water, and cleaning;
Wash fresh lotus leaves with clear water.
First, put hawthorn, sparerib, dark plum and raw coix seed into a casserole, add a proper amount of water, cook with strong fire until the water boils, then cook with medium fire for about three hours, then add fresh lotus leaves, cook slightly, season with salt, and serve.
Note that hawthorn has the effect of appetizing and helping digestion; Lotus leaf can clear away heat and relieve summer heat, and dark plum can quench thirst; Raw coix seed is beneficial to dehumidification and nourishing tendons. The boiled soup has the functions of relieving summer heat, strengthening stomach and nourishing.
8. ribs and mushroom soup
raw material
Big ribs 500g, fresh mushroom soup 100g, tomatoes 100g. Jiu Shao 15g, refined salt 5g, monosodium glutamate 3g.
manufacturing method
(1) pat each big sparerib loose with the back of a knife, then break the bone marrow, and then add Shaoxing wine and salt for curing 15 minutes.
(2) add boiling water into the vessel, add big ribs, skim off the froth, add wine, simmer for 25 minutes, add mushroom soup, simmer for 8 minutes, add monosodium glutamate to taste, add tomato slices, and boil.
9. Bean sprouts, ribs and bean curd soup
Materials:
Tender tofu 1 box. 200 grams of soybean sprouts. Small ribs. 2 shallots.
Seasoning salt 1 teaspoon. Two cups of soup. A little pepper.
Edible:
1. People with severe stomach fire, acne and pustules.
2. People with poor excretion and constipation.
3. Lip swelling, blushing, bad breath, edema of hands and feet, postpartum lactation.
Talking about health: Bean sprouts with bean curd stewed pork ribs soup are nutritious and elegant in taste, rich in protein and cellulose. It is suitable for people with spleen and stomach deficiency fire, dyspepsia and poor excretion, and can promote gastrointestinal peristalsis and clear stomach fire. It can clear away heat, induce diuresis and help to heal scars.
10. Pork ribs and corn soup
[Raw material/seasoning]
Pork ribs 1 kg corn, 3 strips of water, 8 ~ 10 cup.
Salt 1/3 tablespoons Chai Yu monosodium glutamate 1/3 tablespoons sesame oil.
[production process]
(1) Wash the ribs, then rinse them with hot water, remove the blood, and then pick them up and drain them for later use. Wash the corn and cut it into sections for later use.
(2) Put all the materials and seasonings into an inner pot, heat and boil, then cook for about 5-8 minutes with medium fire, cover, turn off the fire, put them into a baking pot, and bake for about 2 hours before eating.