Ribs stewed yam and carrot soup practice

Materials: two yams, ribs, a carrot, a little salt, a spoonful of cooking wine, a section of green onions, a piece of ginger, a few wolfberries.

Steps:

1, spare ribs clean, chopped into small pieces, wash repeatedly, rinse off the surface of the impurities and dirt, and then put the clean spare ribs and water into the pot with a spoonful of cooking wine, a few scallions, large fire boil.

2, when the water boils gradually there will be floating foam floating up, this time you can turn off the fire.

3, the blanched ribs rinsed, put into the rice cooker, add a few slices of ginger, pour in water, the amount of water is not too much, how much soup you need to add more water, this rice cooker will not lose water when stewing soup.

4, cover the lid of the rice cooker, select the function of nutritional porridge can be, the whole process takes one and a half hours.

5, about an hour later to the yam to a skin, cut into small pieces. Carrot cut into small pieces.

6, the last 20 minutes to the yam and carrots into the pork chop soup, cover the lid and continue to boil can.

7, when the soup stewed after a little salt seasoning, sprinkle the appropriate amount of wolfberry can be.

Tips:

Stewing pork chop soup, as long as the deodorization steps to do a good job, stewed out of the soup will not have a fishy flavor, but with a hint of sweet taste.

The yam should not be put too early, the last twenty to thirty minutes into the just good, too early easy to stew the yam into the mud.

Boiled ribs soup, salt must be put in the last, put salt in advance will hinder the ribs in the protein patter, then stewed out of the soup flavor will be greatly reduced.

The wolfberry should not be put in too early, usually after the soup stewed into, while the residual temperature can be simmered, or in the last five minutes when put in, otherwise it will be nutritious soup color.