Ginger potato, a kind of potato in Chaoshan area of eastern Guangdong, is also commonly known as Xiaohuaishan in some areas. The boiled soup is sticky, slippery and sweet, so it is loved by all ages. In terms of plant morphology, ginger potato and yam are very similar, both of which are twining vines, but the yield of ginger potato is scarce. Ginger potato leaves are heart-shaped and alternate, and the tuber is used for food or medicine. After peeling, the tuber is milky white and rich in mucilage.
Practice of ginger and potato sparerib soup
1, prepare a sparerib, ginger and potatoes at will, and a little salt.
2, ginger potatoes peeled and soaked in water for use.
3. Wash and blanch the ribs, add appropriate amount of cold water to the pot, add the ribs to the fire and boil for 30 minutes. After the soup is boiled, add the spare ginger and potato and cook it. Don't cook it for too long, it will rot. Just cook it, and finally add the right amount of salt.
Tips for stewing ribs soup
1, when stewing ribs, add a few pieces of washed orange peel to the pot, which can remove the peculiar smell and greasy feeling and make your soup more delicious.
2. Dropping a few drops of balsamic vinegar during cooking can accelerate the dissolution of calcium in bones and shorten the cooking time. At the same time, calcium, phosphorus, iron and other minerals in ribs can be dissolved, which is beneficial to absorption and has higher nutritional value.
3. The water put into the casserole needs to be boiled water, and it is best to add enough in the pot at one time. It is best not to add ice water during the stew, but a little boiled water can be added.