corn and spareribs soup
Raw materials:
Corn, ribs, onions, ginger
Production method:
1. Cut the ribs into pieces of any length.
2. Peel and shred the corn and cut it into small pieces.
3. Cut the onion and slice the ginger.
4. Put water in the casserole, put the ribs in the pot (if you want the pork ribs soup to be fresher, you can drop two drops of vinegar in the water), put the onion and ginger (not too many slices) in the pot, drop a little white wine, light it, remove the blood foam after the water in the casserole floats, and then add corn to cook together.
5. After cooking, take out the onion and ginger slices and add a little salt to taste.
2 "Stewed ribs soup on the cob"
Raw materials:
400 grams of corncob, 200 grams of radish and 200 grams of small ribs.
Operation:
Cut the corn cob and radish into small pieces. Put the drained water into cooking wine and stew with corn cob and radish for 40 minutes.
Function:
Corn, sweet in taste, has the functions of regulating appetite, reducing blood fat, benefiting water conservancy and gallbladder and lowering blood pressure. Radish is sweet and cool, and has the functions of promoting diuresis, relieving cough and resolving phlegm, promoting digestion and invigorating stomach, and clearing away heat and toxic materials.
3 "Corn and mushroom sparerib soup"
Composition:
Pork ribs 1 kg, 2 corn, 5 mushrooms, salt.
Production method:
(1) Blanch the ribs to remove blood, cut the corn into sections, and soak the mushrooms until soft and pedicled.
② Boil pork ribs, corn and mushrooms in water, simmer for about 1 hour, and sprinkle with salt.
Flavor characteristics:
This soup has the effect of improving eyesight and reducing fever.
4 "Corn stew (Figure)
Raw materials:
Thin ribs 15g, half corn, a little black pepper, a little chicken essence and a little salt.
Exercise:
1. Cut the washed corn into 2.5cm long pieces for later use;
2. After the ribs are stewed in boiling water, boil them in five bowls of water for 30 minutes and add a little black pepper and chicken essence;
3. Add the diced corn into the sparerib soup and stew for another 30 minutes;
4. Add a little salt.
A little carrot is sweeter.