Ingredients: ribs 1, Pleurotus eryngii 1, 2 shiitake mushrooms, 4-5 black fungus, and iron stick yam1;
Accessories: 3 pieces of Astragalus membranaceus, several pieces of Lily, half of star anise, a small piece of cinnamon, dried pepper 1, ginger 1 small piece.
Mushroom yam sparerib soup
1
Peel the yam, blanch it, then cut it into pieces, roll up the Pleurotus eryngii and cut it into crosses at the top, then wash the ribs, blanch them, then lift them up and rinse them with cold water to remove the blood (it's my fault that the ribs forgot to take pictures).
2
Put the prepared ingredients on the bottom of the ceramic cup. My cup has a compartment, so I don't need a bag. You can make a small bag with gauze to pull the rope, put the stew in this bag, and put the rope in the cup, so that the boiled soup is more fragrant and convenient to drink.
three
Pat a small piece of ginger and get ready.
four
Put the ceramic partition into the cup, then put the ribs, Pleurotus eryngii, auricularia auricula, yam and ginger on it, and then add a proper amount of salt, sugar and a little cooking wine.
five
Put the ceramic cup into the rice cooker, select the bones, and then start boiling ~ Parents can also put it directly into the ceramic cup or casserole and stew it slowly after boiling ~
six
After 3 hours, the electric cooker automatically stopped cooking soup, and it was another delicious nourishing sparerib soup ~ The soup stewed in this way was the most nourishing, with no loss of nutrition at all ~
seven
Two more stir-fry dishes, and dinner for two will be ready ~
Supplement: The above food consumption is suitable for three to four people. There were only two of us, so I used half the ingredients. Then the capacity of my ceramic cup is 1.3 liter. I have two dishes and one soup, and I sweep them all in the evening. I feel warm and comfortable after eating and drinking soup.
skill
1. Blanch the ribs with hot water before cooking, and boil the blood out, so that the soup is clean and not turbid.
2. I also scalded Hu Aishan with hot water, but it was still a little oxidized and turned black. I wonder if you have any good ideas.
3. Astragalus has a heavy taste. Parents who don't like it can reduce the dosage ~ Also, it is best to add some codonopsis pilosula, dried longan and medlar. I can't put it down because the materials at home are out of stock this time ~