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
500g of bitter gourd, 400g of ribs, onion, ginger, Shaoxing wine and 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 are prone to 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.
1 1. ribs lotus root soup
Ingredients: 500g of sparerib, 0/000g of lotus root/kloc-0, a piece of ginger, 0/tablespoon of Shaoxing wine/kloc-0, salt and pepper.
Method:
1, chop the ribs into small pieces, wash and drain; Peel the lotus root, break it with a knife, cut it into pieces, and soak it in water for later use.
2, wok fire, oil burning to 50% heat, put the meat pieces into the pot one by one, until the meat is cooked and shaped. Reheat the oil in the pot to 70% heat, and fry the meat in the pot again. When the skin is golden yellow, take it out and filter the oil for later use.
3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and garlic to stir fry, add Shaoxing wine, sugar, soy sauce, water and chicken powder to boil, thicken the water starch, pour in the tenderloin, turn it evenly, and pour in sesame oil and vinegar.
Attachment: starch, flour, etc. Can be used instead of rice flour; Pay attention to the uniformity of paste and control the oil temperature when frying meat slices; After the initial frying, the paste must be removed to make the meat tender; Don't fry the sliced meat for too long, it should be crispy outside and tender inside. You can add some Chili oil when putting chopped green onion.
12. Carrot ribs soup (Figure)
When the weather is hot, the water in the body is dried a little, and I always long for soup and water to moisten myself. A bowl of carrot sparerib soup can not only dispel the summer heat, but also moisturize the skin.
I. Materials
Carrots 100g, gourds 1 piece, spareribs 100g, and a little dried tangerine peel.
Second, production.
1. Wash carrots, spareribs and dried tangerine peel respectively, and chop spareribs for later use.
2. Wash the gourd and melon, peel off the hard skin and cut into blocks for later use.
3. Add a proper amount of water to the casserole, first boil it with strong fire until the water boils, then add all the above materials, continue to boil for 2 hours with medium fire, and add a little monosodium glutamate.
13. Breast augmentation: Huangqi ribs soup
[raw materials]
500g of ribs, 50g of soybeans, 10 jujube, 20g of Huang Mao, 20g of medulla tetrapanacis, ginger slices and salt.
[method]
(1) Wash the ribs and chop them; Wash soybean, jujube and ginger; Cleaning Radix Astragali and medulla Tetrapanacis, wrapping with gauze, and packaging.
(2) Add water to the pot, bring it to a boil over medium heat, add ribs, soybeans, dates, ginger and medicine bags, cook for 2 hours with slow fire, take out the medicine bags and season with salt.
[Function]
Meat is fragrant and soup is fresh, and soup, meat, soybeans and jujube can be drunk.
[efficacy]
This dish is suitable for women whose breasts are shriveled due to deficiency of qi and blood.
14. Chinese yam clam sparerib soup
Ingredients: ribs, clams
Medicinal materials: yam, medlar, shredded ginger.
Practice: Wash the ribs and blanch them with boiling water. Add water, yam and medlar, boil and simmer for about 20 minutes. Then add clams, shredded ginger and other seasonings.
This soup tastes almost like clam ribs soup! But the natural hormones of yam can stimulate the development of Mimi, and the boiled soup is sweet; No medicinal taste, most suitable for girls who are afraid of the taste of traditional Chinese medicine!
15. ribs soup
Efficacy: nourishing and moistening the heart, strengthening yang and benefiting marrow, strengthening the body and resisting aging.
Ingredients: 250g of ribs, 5g of salt and onion, 2.5g of ginger, a little cooking wine and 25g of lard.
Cut it into small pieces 5 cm wide and 5 cm long with a sparerib cleaning knife. Burn lard or vegetable oil red on a strong stove and fry the ribs for 10 minutes until they are gray. After the ribs are fried, simmer with salt and ginger, add 450 ml of water, simmer for 2 hours, add monosodium glutamate, cooking wine and scallion, put them in a sand moving tank and simmer for half an hour.
Take it on an empty stomach, 1 ~ 2 times a week, with a small bowl 1 each time. Eat meat and soup, or eat with meals.
Besides protein, fat and vitamins, the injected spareribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
Indications: asthenia, fatigue due to bone steaming, turbid nocturnal emission, etc.
16. kelp sparerib soup
Raw materials:
Pork ribs 400g, kelp 150g, onion, ginger slices, refined salt, yellow wine and sesame oil.
Method:
1. Soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes. Wash the ribs, cut them along the bone with a knife, cut them into 4 cm pieces, blanch them in a boiling water pot, remove them and soak them in warm water.
2. Add 1 0,000 grams of clean water to a clean pot, add ribs, onion slices, ginger slices and yellow wine, bring to a boil with high fire, skim the floating foam, simmer for about 20 minutes on medium fire, pour in kelp pieces, boil with high fire for 10 minute, take out ginger slices and onion slices, season with refined salt, and pour in sesame oil.
Features:
This soup is rotten to the bone and kelp is slippery. The whole dish is delicious and the soup is fresh.
Efficacy:
Ben Feng Jingyuan said that pork has the effect of "nourishing the liver and benefiting the essence and blood".
According to the "Interesting Life Diet Spectrum", kelp has the function of "external thinness, carbuncle, fistula and hemorrhoids, which can be treated". Therefore, braised ribs with kelp can relieve the pain of patients with systemic or local itching of limbs.
17. Tieguanyin chestnut sparerib soup
Ingredients: 3 grams of Tieguanyin tea, 300 grams of small rows.
Ingredients: fresh millet 120g.
Seasoning: salt 1 teaspoon.
Method:
(1) tieguanyin tea leaves are soaked in 500g hot water for 1 min, then the tea leaves are filtered and the tea soup is taken for later use.
(2) Cut the small row into small pieces (2 cm wide), blanch it with boiling water and wash it.
(3) Put all the ingredients in a round pot and stew for 1.5 hours. Season with salt before serving.
18. Potato ribs soup
Ingredients: twelve pieces of fresh steak (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.
Exercise:
(1) Wash the original ribs, peel the potatoes and wash them; Peel the tomatoes and cut them into four parts.
(2) Boil clear water in a straight casserole, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes, and roll a few times.
note:
(1) After scalding tomatoes with boiling water and soaking them in cold water for a while, it is easy to peel them.
(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.
19. Ziyin Buxue Zhu Shou ribs soup
This soup has the effects of nourishing yin, tonifying lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter.
Ingredients: pork ribs or pork hands 1 kg-5 kg. Materials: Radix Codonopsis 20g, Radix Adenophorae 20g, Rhizoma Zingiberis Recens 5g, Rhizoma Polygonati Odorati 20g, Rhizoma Dioscoreae 10g, Bulbus Lilii 10g, Coicis Semen 10g, Semen Euryales 10g, and Lentils 10g.
How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high fire; Then stir-fry the meat with low heat until it is rotten, and add a little salt.
20. Hericium erinaceus octopus sparerib soup
Ingredients: about one or two Hericium erinaceus, three or two octopus, twelve ribs, one and a half lotus seeds, one tablespoon of Lycium barbarum, and a little ginger.
Seasoning: salt.
Exercise:
(1) Wash the octopus foam; Pork ribs come out of the water, wash, drain and keep.
(2) After the Hericium erinaceus is soaked, remove the pedicel, roll it with light salt water for about fifteen minutes, take it out, wash it, dry it, and cut it into pieces for later use.
(3) washing the scorpion; Soak the lotus seeds slightly, remove the core and wash them for later use.
(4) Put all the above materials into the soup pot together, and inject a proper amount of water. After boiling with strong fire, cook with medium and small fire until the materials are full of soup, season with a proper amount of salt, and eat while it is hot.
2 1. Pork ribs soup with fresh meat and potatoes
Ingredients: frozen clam meat, six ounces of potatoes, eight ounces of tomatoes, four ribs, twelve ounces of ginger, four slices of onions, two ounces of salt.
Exercise:
1 clam meat is thawed, washed, boiled with appropriate amount of water, added with two pieces of ginger onion, splashed with water, and then rinsed.
2 potatoes are peeled and washed.
3 Slice the tomatoes and remove the seeds, then clean them.
4 wash the ribs and rinse them with flying water.
5 Boil a proper amount of water, add clams, potatoes, tomatoes, ribs and ginger slices, boil for two hours, and season with salt.
22. Burdock ribs soup
Its cuisine is Cantonese.
Basic material: burdock 1 strip, half a catty of ribs. A little salt and a little vegetarian.
Zuofa
1. Burdock is peeled and washed, cut into cubes or hob blocks, and ribs are washed and blanched to remove blood.
2.( 1) Add water to the material and stew it in a rice cooker, or directly cook it into soup to taste.
23. Tomato ribs soup (Figure)
Ingredients: 2 tomatoes, 600g ribs, 65438 cabbages +0/4, 2 parsley.
Seasoning: 4 tbsp tomato sauce, 0 tsp 65438+ salt, 4 tbsp oyster sauce.
Exercise:
1. Wash the spareribs, blanch them to remove blood, then rinse them, 10 glass of water to boil, then add the spareribs to boil.
2. Wash the cabbage, cut it into small pieces and cook it together in ribs. Finally, add diced tomatoes, tomato sauce and salt to taste.
3: Cook until all the ingredients are cooked, soft and rotten, add thicken juice, turn off the heat when the soup is thick, and sprinkle with coriander powder.
24. Watermelon ribs soup
Ingredients: 759g watermelon peel, 0/20g sparerib/kloc, and proper amount of salt.
Practice: Wash watermelon peel, peel off Tsing Yi, cut into dices, wash ribs, add 8 cups of water, bring to a boil over high fire, add the cut watermelon mesocarp, cook over low fire for 10 minute, add a little salt to taste, and serve 1 time a day.
Indications: summer heat, heatstroke, mouth, tongue and lip ulcers. For patients with hypertension, tremella can be added to make soup, which can also be used as a material for female facial massage.
Note: People with spleen deficiency and dampness, diarrhea, mental fatigue and greasy fur should not take it.
25. Jiannao Walnut Rib Soup
Drinking walnut sparerib soup every day helps to enhance memory, nourish and strengthen the body. If you are tired from work, weak and have poor memory, you might as well drink more!
Ingredients: a catty of ribs, three ounces of walnuts, two ounces of dry food, and a small piece of dried tangerine peel.
Put the ribs in the pot and add some pieces of Jiang Shui. After boiling, continue to cook for 10 minute, then pick it up and wash it for later use.
Soak the dried tangerine peel until soft, and take out the gourd ladle.
Wash the compact and put all the ingredients into the casserole.
Add six bowls of water.
Bring the fire to the boil and stew for three hours.
Season the pot with salt.
The soup is ready! Drink it while it is hot!
26. Raw materials of arrowroot sparerib soup
1000g of arrowroot, 50g of gordon euryales, 50g of ribs, six candied dates and a piece of dried tangerine peel. A little refined salt and monosodium glutamate.
practice
① Shell taro, wash it, and cut it into thick slices with an oblique knife for later use.
② Wash Euryales and candied dates.
③ Chop the ribs, put them in boiling water for 3 minutes, then take them out and wash them.
(4) soak the dried tangerine peel, scrape off the pulp and wash it.
⑤ Put a proper amount of clean water into the fire for 6 minutes until it boils, add all the materials and seasonings, and keep the fire for 40 minutes.
27. Tremella ribs soup
raw material
500 grams of semi-cooked papaya, 20 grams of tremella, and 400 grams of ribs (chopped). A slice of ginger and a little salt.
The way of doing things
(1) Take out the ribs, soak the tremella until it is big and tear it into small flowers.
② Peel and core papaya, wash it and cut it into thick slices.
(3) add a proper amount of water to the fire for 6 minutes until it boils, put down all the ingredients and ginger slices, simmer for 40 minutes, and season with salt.
28. Mussel ribs soup
Ingredients: 500g of ribs, jujube 10 (removed), plum beans and mussels 1 00g, ginger 1 piece, onion 1 piece, 300g of potatoes and carrot1piece.
How to do it:
1, wash plum beans and red dates.
2. Soak mussels in clear water for 30 minutes and wash them.
3. Add 1 tbsp oil, saute ginger and onion, saute mussels for a while, add appropriate amount of water to boil and drain.
Throw away the water, ginger and onion.
4. Boil the ribs in boiling water for 5 minutes, then take them out and wash them.
5, potatoes, carrots peeled, washed and cut into pieces.
6, the right amount of water, boil, add eyebrow beans, mussels, potatoes, carrots, red dates, ribs, ginger 1 slice to boil, simmer for 3 hours, add salt to taste.
29. Asparagus ribs soup
material
1 Codonopsis pilosula 3 money, Atractylodes macrocephala 2 money, Poria 2 money, licorice 5 points.
2 asparagus 6 Liang, pork chop half a catty.
3 salt 1 teaspoon.
The way of doing things
1 Boil the medicinal material 1 with 2 cups of water until it remains 1 cup, and filter to obtain medicinal juice for later use.
2. Wash pork chops and cut them into small pieces, scald them with hot water for later use, peel asparagus, wash them and cut them into small pieces.
3 Take a earthen pot, put chopped bamboo shoots and pork chops, pour 5 cups of the above medicinal juice and water, put it in an electric pot and steam it with 2 1/2 cups of water, then add salt.
efficacy
It can clear away heat and relieve summer heat, invigorate qi and spleen, and stimulate appetite. It is suitable for eating when you are tired and don't want to eat in summer.
30. turtle ribs soup
Sparerib 500g, tonifying kidney and nourishing blood, nourishing yin and moistening dryness. Codonopsis pilosula 10g, benefiting qi and promoting fluid production.
Angelica 5g, nourishing blood and blood, regulating menstruation and relieving pain, moistening dryness and smoothing intestines.
Lycium barbarum 7g, tonifying kidney and moistening lung, nourishing liver and improving eyesight.
Coix seed 10g, eliminating dampness, promoting health, tonifying kidney and diuresis, and promoting metabolism.
Yam 7g, invigorating spleen and lung, consolidating kidney and benefiting essence. Cinnamon 3g can warm the middle warmer, tonify yang, dispel cold and relieve pain.
Pork chop is made up of several kinds of medicinal materials, such as invigorating qi and blood, warming yang, tonifying kidney and benefiting lung. This medicated diet can moisten dryness, stimulate appetite, invigorate qi and strengthen spleen, and has a good nourishing effect on patients after a long illness or in the rest stage after operation.
First, fry the pigs in oil, and then add broth or boiled water. After the water boils, take out the meat and put it into the soup pot, then put the washed medicinal materials into the pot, pour the soup and medicinal materials into the pot after cooking, and stew for 90 minutes on low heat. Add seasoning such as salt, monosodium glutamate and chicken essence before taking out. In this way, the soup is ready.
3 1. Peanut chicken feet sparerib soup
material
Two ounces of peanuts, one ounce of plum beans, chicken feet 1 kg, eight ounces of ribs and three slices of ginger.
working methods
Wash plum beans and peanuts.
Cut off the toes of chicken feet, drain them with ribs and wash them.
Bring the water to a boil, add all the ingredients, bring it to a boil with high fire, switch to medium fire for two hours, and season with salt.
32. Zhacai sparerib soup
200-250g of ribs or ribs, 200g of potatoes and one piece of mustard tuber, which must be a whole piece. Shredded mustard tuber is not delicious. All three materials are cut into pieces, and the mustard tuber is slightly smaller (convenient to taste).
Put the ribs in a soup pot, add half a pot of water and bring to a boil. Skim off the foam, add mustard tuber, turn to medium heat and let the soup boil all the time. About 30 to 40 minutes, add potato pieces and roll for about 30 minutes. Add a little salt to the soup if it is light, and cook it for a few minutes if it is salty, and absorb the taste with potatoes.
The fresh flavor of ribs and the salty taste of mustard tuber are dissolved in soup and potatoes, which is wonderful.
33. ribs soup with dried oyster sauce in golden autumn (photo)
Ingredients: about 650g of zucchini, 90g of oyster sauce, 500g of spareribs, 2 slices of ginger, onion 1 strip, 6 pieces of red dates (without core), and oil 1 spoon.
How to do it:
1. Scrape and peel the zucchini and wash it.
2. Boil the ribs in boiling water for 5 minutes, then remove them and wash them.
3. Soak oyster sauce in clear water for 10 minute, wash it, put it in a big soup bowl, pour boiling water and cover it for 30 minutes, and drain it.
4. Put 1 slice of ginger and 1 slice of onion into the oil and saute until fragrant, then saute the oyster sauce, take it out and wash off the grease with hot water.
5. Boil 12 cup (or appropriate amount) of water, add all the ingredients, simmer for 3 hours, and season with salt.
34. Taro ribs soup
Materials:
Pork ribs -500g taro -400g ginger slices -2 shallots -3 chopped green onions-1 tablespoon salt -2 teaspoons monosodium glutamate -0.5 teaspoons cooking wine -0.5 tablespoons.
Exercise:
1. Peel taro and cut into pieces; Blanch the ribs with boiling water and pick them up.
2. Pour five bowls of water into the pot, first add ribs, ginger slices and onion slices to boil, then simmer for about 15 minutes, remove ginger slices and onion slices, then add taro to cook for about 15 minutes, then pour cooking wine, season with salt and monosodium glutamate, and sprinkle with chopped green onion.
35. fig ribs soup
Materials: (4 persons) Figure 8 Sparerib 500g, dried tangerine peel 65438+ Lycium barbarum 0 tablet 20g.
Seasoning: salt 1-2 tsp soy sauce 4 tsp salad oil 2 tsp pepper.
Exercise:
1. Wash the fig, cut it into about 1 finger size, put it in a larger pot with the pork ribs, medlar and dried tangerine peel scalded with hot water, inject 12 cup of water, cook it with high fire for 20 minutes until it boils, and then adjust it to medium fire to continue cooking 1 hour.
2. The fig is cooked until the meat is soft, seasoned with salt and drunk in a bowl. Take out the ribs, cut them into appropriate sizes and eat them with seasoning. Seasoning should be mixed with appropriate amount of soy sauce, salad oil and pepper.
Key points:
1, this prescription can not only cure facial blisters, but also moisten the throat, make the voice more pleasant and relieve stress.
2, 2-3 dried figs, stewed with rice, can keep the sound mellow for a long time.
3. If you are depressed or have hysteria symptoms, eat a recipe with figs 2-3 times a week and you will soon recover.
36. Double skin sparerib soup (Figure)
[Ingredients] One piece of ribs, one piece of rotten skin, one piece of tofu, one or two pieces of minced meat and two eggs.
【 Ingredients 】 Onion, ginger, pepper, aniseed, salt, oil, sesame oil, monosodium glutamate and pepper oil.
1。 Chop the spareribs into 2cm square pieces, put them into a casserole after boiling water, add cold water from a semi-casserole, add ginger, pepper, aniseed and salt, simmer for three hours after boiling, pick out the spareribs, filter the soup and pour it back into the casserole.
2。 Crushing tofu, mixing with minced meat, adding salt, oil, sesame oil, monosodium glutamate and pepper oil, and stirring vigorously to make stuffing.
3。 Spread two eggs into a thin omelet with a diameter of 8 inches, and then cut each omelet in half. Soak the rotten skin in water and cut it into pieces 8 inches long and 4 inches wide. A large piece of rotten skin can be cut into eight pieces. Take two pieces of cut rotten skin and stack them on the chopping board. Put a cut egg skin on it and a proper amount of stuffing. Roll it into an 8-inch "double skin roll" along the long side of the rotten skin. Repeat this step and do four.
4。 Carefully put the prepared four double-skin rolls into a casserole with ribs soup, and simmer for half an hour. Take out the double skin rolls, put them on the chopping board, pour out the sparerib soup, and filter for later use. Roll each piece into two-inch pieces, then put it neatly and vertically in the casserole, and slowly pour the sparerib soup back into the casserole until the soup does not boil two skins. Put the casserole back on low heat for half an hour.
note:
1. The egg skin is soft and tender, the bean curd skin is smooth and tender, and the filling is fresh and tender. The combination of the three is wonderful!
I don't think ribs are necessary, but the soup is still good.
37. cuttlefish ribs soup with sprouts
Ingredients: 8 Liang of bean sprouts (about 320g), 2 Liang of cuttlefish (about 80g), 6 Liang of ribs (about 240g), 2 slices of ginger, and appropriate amount of salt.
How to do it:
1, cut off the roots of bean sprouts, wash them, drain the water, and fry them in a hot white wok.
2. Wash, chop and drain the ribs.
3. Wash cuttlefish with warm water and soak for 20 minutes.
4. Boil 6 cups of water, add all the ingredients, slow fire 10 minute, slow fire 1 hour, and season with salt.
Note: bean sprouts are cold. Adding ginger to the pot can drive away the cold on the one hand and increase the delicacy of the soup on the other.
38. Carrot and potato sparerib soup
[Ingredients:] Carrots, potatoes, ribs, salt, sesame oil and pepper.
[Method:]
1. Wash and break pig bones, wash and peel carrots and potatoes, and cut into pieces;
2. Ignition in the pressure cooker, put clear soup and stick bone to boil, add carrots and potatoes after boiling for a few minutes, and switch to low fire after the fire is boiled;
3. Drain the bones, carrots and potatoes from the pot, and add salt, sesame oil and pepper.
[Features:] Strong and fragrant.
39. Pork ribs soup with vermicelli
Food ingredients
Green powder150g, lamb chop 200g, coriander 25g, peanut oil 40g, salt 4g, monosodium glutamate1.5g, cooking wine15g, rice vinegar 5g, garlic 2g, onion ginger 5g, pepper noodles 2g and fresh soup 750g.
Gourmet practice
1. Cut mung bean vermicelli too long and wash it with water; Mash garlic into paste; Cut onion into sections; Sliced ginger; Remove the roots of coriander, wash and cut into sections; Wash the mutton ribs and chop them into small pieces.
2. Put the oil on the pot rack to 70% to 80% heat, add garlic and stir fry until fragrant, add lamb chops and stir fry repeatedly to dry the water, then add rice vinegar and stir fry the ribs over medium heat, then add fresh soup, onion slices and ginger slices, boil over high fire and remove the floating foam.
3. Cook on low heat 1.5-2 hours, and the ribs will be crisp and rotten. Add mung bean vermicelli to boil, add salt, cooking wine and monosodium glutamate, burn for a while, add pepper noodles, sprinkle with coriander segments, and serve.
Gourmet special
Flexible and crisp, the soup tastes delicious.
40.