Ingredients: ribs, mung beans and bitter melon soup.

Blanch ribs with boiling water, put water in the pot, add ribs, a handful of mung beans and a piece of ginger, and cook together. After boiling, simmer for 1.5 hours. During this period, add a little salt to the thin slices of bitter gourd, and then add bitter gourd when it is almost out of the pot and cook for 20 minutes.

Practice of stewing chicken soup

Stew chicken soup 1, kill live chicken and eat frozen chicken.

Stewed chicken soup 2, flying water-necessary homework

Actually, it's not just chicken. Before any stew, the main ingredients should be scalded with boiling water. This can not only remove the fishy smell, but also be a thorough cleaning process, and also make the soup clear but not turbid, fresh and tasteless, and it will work after a try. Of course, flying water is also learned. If meat is put in cold water, it will go through a cooking process from cold to boiling, and the nutrient loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Boiling water is also ok, it takes 3~5 minutes.

Stewed chicken soup 3. The pot water is "raw" hot.

Stewed chicken soup should be cooked in cold water, so that the raw materials can fully release nutrition and fragrance from the slowly rising water temperature. Raw materials cooked in a pot at the same temperature as water can make a good taste, so be sure to remember that the raw materials after flying water should be bathed in cold water immediately, and then stewed in the pot?

Stewed chicken soup 4, heat-guess big and guess small

Stewed chicken soup should be cooked with high fire 10 minutes or so, and then turned to slow fire. The degree of boiling should be controlled like boiling, because the casserole has a good heat preservation function. If the fire is turned down when boiling, the subsequent boiling process will lose the "freshness" of the soup. Moreover, don't open the lid during 10 minutes, and the "breathless" soup will lose its original taste.

Stewed chicken soup 5. Knowledge of salt.

This is still a big problem for stew. The time of putting salt can dominate the taste of soup in a sense. Whether someone says that salt should be put in the pot or when it is half cooked, it is wrong. When the salt is cooked for a long time, it will react chemically with the meat, locking the protein in the meat. When the soup is weak, the meat will not be stewed. So when should the salt be put away? Remember, when cooking soup, you must put seasonings such as salt. After adding salt, turn to high heat 10 minutes, then cease fire, without uncovering the cover halfway, not only the taste is all in, but also the soup is stronger. Be careful not to stir the salt after putting it in, it will leave the smell of raw salt.