Tomato and radish sparerib soup
Cooking method:
1. Wash tomatoes, remove pedicles and cut into cubes for later use.
2. At this time, put the washed ribs in the pot and rinse them with cold water, then put some ginger and a little cooking wine. After the water is boiled, remove the ribs, wash them with warm water, and cut the white radish into pieces for later use.
3. Heat hot oil in another pot. When the oil is hot, add the chopped tomatoes, stir-fry the juice, add a little tomato sauce to enhance the fragrance, and stir evenly.
4. At this time, add the ribs and radish pieces, add warm water to the ribs, sprinkle with two spoonfuls of salt, one spoonful of sugar and half a spoonful of pepper, cover the pot, and simmer for 40 minutes.
After 5.40 minutes, sprinkle with half a spoonful of chicken essence and stir well to serve.
Tomatoes are rich in carotene, vitamin C and B vitamins.
Every 100g tomato contains1/kcal nutrients, B0.06 mg vitamin B, 0.9 g protein, 0.2 g fat, 3.3 g carbohydrate, 5.6 g folic acid, 1.9 g dietary fiber, 63 g vitamin A and 375 g carotene. Vitamin c14mg, vitamin e 0.42mg, calcium 4mg, phosphorus 24mg, potassium179mg, sodium 9.7mg, iodine 2.5mg, magnesium12mg, iron 0.2mg, zinc 0.12mg and copper 0.
Nutritional value:
1. Spareribs contain high-quality protein and essential fatty acids. Spareribs can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
2. Besides protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.