Pork ribs soup is relatively simple, and all kinds of pork ribs soup have been made. Pea ribs soup comes from this: dry peas should be soaked in advance, preferably overnight, otherwise they will not rot. When making soup, first, blanch the ribs, or put cold water directly into the pot. After the water is boiled, skim off the foam. Floating is blood in the ribs. If it is not removed, the taste of the soup is slightly fishy, and the flocculent foam on the surface of the soup also affects the impression. Then you can add the soaked peas, boil them and turn to medium heat for at least 20-30 minutes until the peas are soft and rotten. As long as the seasoning is salt, you can also add some pepper. The whole soup is salty and delicious, and the taste is excellent!

There are actually two kinds of peas, one is to eat beans, and the other is to eat both pods. If you want to eat beans, choose green pods, so that beans will be fresher, while light pods will be a little waxy.

Eating peas should be after Grain Rain, when peas and pods were so tender, smooth and sweet. Fried meat can bring some sweetness to meat. But this autumn, according to the season, is really not a good season to eat peas. However, living in Guangzhou, seasonal food is always divorced from common sense. No, you can still buy peas in the supermarket.

The peas bought out of season are still unsatisfactory in color and not green enough. Pea, as one of the supporting roles for thousands of years, never lets people down. This time I'm going to play the leading role for it: cream pea paste.

An important step in making pea sauce is to peel the peas. Peeling peas is really interesting. I can peel a small bowl of peas for half an hour. With a gentle pinch, the bean is separated from the skin, and a bean is divided into two halves.

Cream pea paste

Materials:

A bowl of peas

Thick soup bag 1/3 pieces

2 tablespoons whipped cream

Exercise:

1, put two bowls of water in the pot, bring to a boil, add peas, and then cook over medium heat for 10 minutes without covering the lid;

2. Pick up the peas and peel them, so the taste will be more delicate.

3. At the same time, add 2 bowls of boiled13 thick soup treasure. This step can be replaced by clear soup chicken soup;

4. Put peeled beans, a bowl of chicken soup, some water for boiling beans, and a spoonful of whipped cream into a cooking machine and stir and break them;

If the mashed bean paste is thin, you can pour it back into the pot and add some butter to cook until it is thick. But I don't need to do this step, it's thick enough;

6. Finally, spread the bean paste in a bowl and decorate it with whipped cream and beans. If you use chicken soup, remember to add some salt.