Stewed yam with ribs is the most nutritious.

the sparerib yam soup has various nutritional values, such as strengthening the spleen and moistening the lungs, whitening the skin, moistening the fur, brightening the skin, nourishing the kidney and nourishing yin, and can also cure amnesia.

What's even more rare is that this soup tastes sweet, and it also has the functions of strengthening the spleen, thickening the stomach, tonifying the lungs and tonifying the kidney.

It is suitable for treating diarrhea due to spleen deficiency, chronic dysentery, cough due to fatigue, frequent urination, etc. Note that when the ribs are boiled, add some vinegar appropriately, which is beneficial to the outflow of calcium.

Chinese yam can be stewed with Lycium barbarum and red dates, and at the same time, it can play the role of invigorating qi and blood.

In addition, different stewed pork ribs will exert different nutritional values:

1. ribs lotus root soup can clear away heat, eliminate phlegm, enrich blood and nourish skin, and can adjust these diseases if people with anemia, palpitation and insomnia eat it. Because it neutralizes the heat of lotus root, it is better to use lotus root to cook mung beans if it is a lady with deficiency and cold constitution.

2. Pork ribs and white radish soup-white radish is sweet and cool, and it is wide in the middle and lower in the qi, promoting digestion and resolving phlegm; Pork ribs are sweet and flat, tonify weakness, strengthen bones and muscles, and are stewed with radish, which is a supplementary diet dish for children with anorexia. In the hot summer, give children some white radish ribs soup, which not only tastes sweet and not greasy, but also has a good effect of reducing summer heat and quenching thirst.

3. ribs seaweed soup-tonifying kidney and nourishing blood, nourishing yin and moistening dryness, and promoting diuresis to reduce swelling. It can prevent and treat diseases of wealth, reduce radiation diseases, keep out cold, resist cancer and prevent cancer. There are also ribs and winter melon soup, ribs and corn soup, etc., all of which have different nutritional values.

Extended information:

How to choose a good stew of ribs:

1. It is best to choose ribs for stewing ribs, because although the ribs are thin and fleshy, they also have less oil and are not so greasy to eat. When stewing, it is best to cook the whole piece or cut it into large pieces, because the stewing time is generally long and it is not suitable for cutting it too small and too thin.

2. The ribs must be blanched before stewing, so as to remove the blood, foam and peculiar smell in the raw materials. It is best to fry them a little before stewing, so as to make the ribs more fragrant.

3. When stewing, you should add enough water at a time, and it is not advisable to add water in the middle to lift the lid, so the nutrition will evaporate with the steam.

4. When stewing, seal and heat for 1-3 hours with low fire for a long time until the raw materials are tender.

5. When stewing, only add clear water and necessary seasonings, and add salt and colored seasonings after cooking. This is because adding salt too early will accelerate the solidification of protein and affect the umami taste of the whole dish.

6. put some white vinegar when stewing, which is beneficial to the precipitation of calcium in ribs.

Reference:

Baidu Encyclopedia-Stewed Sparerib