Soybean 150g, ribs 600g, kohlrabi and ginger 1 slice, a little salt.

Stir-fry soybeans in a pot, wash them without oil, and drain.

Cut a piece of kohlrabi, soak it, remove the salty taste and wash it.

Wash ginger, peel and cut into 1 slice.

Wash the ribs, chop them, and cook them in boiling water for 5 minutes.

Add water to the soup pot, simmer until the water boils, and then add ingredients. When the water boils again, continue to simmer over medium heat until the soybeans are cooked and season with a little salt.

Cooking skills of soybean sparerib soup

1, it should be noted that raw soybeans contain antitrypsin factors, which affect the absorption of nutrients in soybeans. Therefore, the cooking time of soybeans and foods made from soybeans should be longer than that of ordinary foods, and these factors should be destroyed by high temperature to improve the nutritional value of soybean protein.

2. Raw soybeans contain unhealthy antitrypsin and thrombin, so soybeans should not be eaten raw, raw soybeans should not be eaten, and they should not be dry fried. Cook at high temperature when eating.

3, soybeans should not eat too much, hinder digestion and cause bloating.

Nutritional value of soybean sparerib soup

Strengthening the spleen and appetizing, eliminating dampness and swelling, nourishing but not drying. The fat content of soybean is 18-20%, ranking first among beans, and the oil yield reaches 20%. In addition, it is superior to animal fat in that it contains less cholesterol, but is rich in linseed oleic acid and linseed oil dilute acid. These unsaturated fatty acids make soybeans have the function of lowering cholesterol. Lecithin is also more, which is of great significance to the development of the nervous system. This soup with crisp bones and rotten beans is delicious. It can be eaten alone or with meals. 1 time can be divided into 3 meals, and taken once a day for 3 days. Do it every 7 days 1 time, and take it continuously for 3-4 times. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Soybean contains about 40% protein, which is comparable to animal protein in quantity and quality. The protein content of 500g soybean is equivalent to1500g egg, or 6000g milk, or1000g lean pork, so soybean has the reputation of "vegetable meat" and "green cow". Protein of soybean contains complete essential amino acids, especially lysine, which just supplements the shortage of lysine in cereals, while methionine lacking in soybeans can be supplemented by cereals. It contains inorganic salts such as potassium and sodium, some essential trace elements, daidzein belonging to isoflavones, genistein and daidzein. Although dried soybeans do not contain vitamin C, they can produce vitamin C after germination, which can be supplemented in the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E and minerals such as calcium, phosphorus and iron. All kinds of bean products after soybean processing not only contain high protein content, but also contain many essential amino acids that cannot be synthesized by human body. The protein digestibility of cholesterol content in tofu is as high as 95%, which is an ideal tonic and dietetic product.