Stewed soup is a good choice. Usually you just need to stew the ingredients in the pot, and then you can eat them. You don't need to keep it all the time. It's more convenient. Corn ribs soup is a kind of soup that many people like to drink. Although the method is simple, we must pay attention to this operation step, otherwise the corn is not delicious, and the soup is not strong and delicious.

When cooking corn sparerib soup, many people will prepare ingredients. After cleaning, they only pay attention to the cleaning of ribs. They only know that they should blanch before cooking, and then start stewing after a little cooking. In fact, there are still many places to pay attention to. You know, sometimes the ingredients are almost the same, but the taste is different. A big reason is that there is a problem in the production process, which has a great influence on the taste of ingredients. The same is true of stew, which itself takes a long time and tastes bad if it takes too long.

Many people will only iron the ribs when cooking corn sparerib soup, which is necessary, but there is one thing that everyone has not noticed, and that is corn. You know, the taste and color of this sparerib soup depends largely on corn, so this should also be handled well. In fact, the correct way is to blanch the corn after the ribs are cooked, so that some nutrients in it can be well preserved, not only the corn tastes good, but also the soup will be stronger.

Usually, after the ribs are blanched, the corn is put down and cooked, which not only takes a long time, but also tastes not so good. Even this simple step tastes different, so pay attention to this operation step when cooking. With a slight change, the soup will become thicker and more delicious.

Now that winter is coming, we should still drink more soup to supplement our nutrition. what do you think? When stewing corn sparerib soup, you must pay attention to the operation steps, otherwise the soup is not strong and tastes bad.