Ingredients: 60g cuttlefish, quail eggs 10, 200g ribs, 5 red dates, salt 1 teaspoon, pepper 1 teaspoon.
Second, the practice of pork ribs squid quail egg soup:
1. Wash the dried fish and soak it in clear water for about half an hour until it becomes soft. Wash the ribs and soak them in water for 30 minutes. 2. Rinse repeatedly with flowing water.
3. Cooked quail eggs are shelled for later use.
4. Soak the dried cuttlefish, gut it, tear off the film, bone it and cut it into strips.
5. Blanch the treated cuttlefish in a boiling water pot, remove and drain.
6. Put the ribs, cuttlefish and ginger slices into the soup pot.
7. Add enough water and add cuttlefish bones.
8. After the fire is boiled, skim off the floating foam, add quail eggs and season with salt and pepper. If you like, you can also add a few red dates and longan (red dates can increase the sweetness of soup, and longan can cover up some tastes and smells of squid).
9. Turn to low heat and simmer for about 1 hour.
Third, cooking skills.
1. If someone at home doesn't like the taste of cuttlefish, you can blanch it before cooking it. In that case, it's not so strong. In fact, after cuttlefish processing, direct soup is more nutritious.
2, don't throw cuttlefish bone away, put it in and stew it together, which can effectively supplement calcium.