Corn ribs soup is a nourishing soup. The main cooking process is "stew" The raw materials are ribs and corn. Among them, corn is a kind of food with high nutritional value, which can strengthen the spleen and benefit the stomach. Especially in winter, many people like this delicious soup, which has a good nourishing effect. It is the most common in Guangdong. When friends and relatives get together, they will stew soup in a big pot, with soup as the main ingredient and meat as the supplement.
corn and spareribs soup
Ingredients: ribs, lotus root, sweet corn, carrot, onion and ginger.
Seasoning: salt and pepper.
1, 800 grams of fresh ribs, let the butcher help chop them, even small pieces, a sweet corn, a carrot, cut them into hob blocks and a lotus root, scrape off the skin, cut them into hob blocks, and the main ingredients and side dishes are ready.
2. Add a proper amount of water to the pot, put the ribs in the pot with cold water, add a spoonful of cooking wine to remove the fishy smell, then boil over high fire, skim off the floating foam on the edge, blanch the ribs with water, and remove the water to control the dryness.
3. Add the right amount of oil to the pot. When the oil temperature is 50% hot, add the blanched ribs, add the onion and ginger slices, and stir fry the ribs for one minute. The purpose of this is to fry ribs.
4. Then pour in the right amount of water, pour in the prepared auxiliary materials, boil over high fire, and then skim off the white floating foam. Ribs are the oil left over from previous cooking, and the soup tastes more refreshing after being fished out.
5. I used a double happiness pressure cooker. I poured all the ingredients and soup into it, and added a few drops of white vinegar, which can release calcium. Press 15 minutes, which is convenient and quick. If there is no pressure cooker, you can turn to a small stove and simmer for 40 minutes.
6. When the time is up, bring the pot to the boil for seasoning, add the right amount of salt and pepper, stir well and serve.
7. A nutritious and delicious corn sparerib soup. After making, the soup is white and thick, with no fishy smell, full of color and flavor, and it will have an appetite when you look at it. It is the first choice for nourishing in winter.
Skill summary
Keep in mind the key points in the production process:
1, ribs are boiled in cold water, which can clean the blood. If you are not in a hurry, you can also soak for two hours.
2. Before stewing the soup, stir-fry it for one minute, then add water to boil it, and be sure to skim off the floating foam, so that the stewed soup is thick, white and delicious.
3, chicken essence and monosodium glutamate are not added, so that the natural flavor is maintained and the original flavor is delicious.
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