Materials?

500 grams of ribs

500g bamboo shoots

Tricholoma 200g

2 slices of ginger

Onion 1 root

Proper amount of water

The practice of mushroom and bamboo shoot sparerib soup?

Wash the ribs, put them in cold water, and take them out after the water boils.

Peel the bamboo shoots, cut into pieces, add salt and cook in boiling water for 5 minutes to remove astringency.

Wash the dried mushrooms and slice them quickly with clear water.

Pour all the materials into a cast iron enamel saucepan, add appropriate amount of water, add ginger slices, onions, etc. , can be added according to personal taste.

After the medium heat is turned on, simmer for 30 minutes, and then turn off the heat.

Stew slowly in an enamel cast iron pot, and a pot of water absorbs the sweetness of the ingredients. It looks cool, but it is full of flavor.

The ribs absorb the delicious taste of the soup, and it is delicious to simply dip in the sauce.

The cast iron enamel saucepan can keep high temperature for a long time after leaving the fire.

The cooked soup is put into a stewing beaker, which is still warm at noon, warming the heart and stomach.

Mmm, it smells good.

Attention should be paid to cooking soup with enamel pot, and it is also necessary to keep cooking with medium and small fire all the time, instead of cooking with big fire. Because the enamel pot has good thermal conductivity, it can be cooked quickly with medium and small fire, so the enamel pot can only cook any food with medium and small fire ~

Enamel cast iron pot has good sealing performance, strong water locking ability and more delicious soup ~

Morchella, Hericium erinaceus, Snail Slices, Yam, Lily, Polygonatum odoratum and Lentinus edodes, it's delicious to make soup together!

The soup at the bottom of the hot pot was super fresh, and the family and Meimei had a hot pot.

Dictyophora dictyophora, Chaoshan beef balls, arrow bamboo shoots, lotus root slices, Chinese cabbage, Pleurotus eryngii, fat beef slices … steaming, reunion and warmth!

skill

1. After the soup is boiled, be sure to turn the heat down. Boiling the soup all the time will not only destroy the protein of the meat, but also make the soup head turbid.

It is best to put enough water at one time. Adding water in the middle will make the meat shrink when it is cold, so protein will not dissolve easily, and the soup also has a faint taste of boiling water.

When the soup is to be cooked, add salt.