Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.

Methods: 1. Cut the wax gourd into inches.

2, ribs are hot to blood.

3. Boil the ribs with water until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.

Features: This soup has a light taste, which is beneficial to clearing away heat.

lotus root and rip soup

Ingredients: pork chop, lotus root 500g each, ginger 1.

Seasoning: a little salt and rice wine.

Lotus root sparerib soup:

1. flatten the lotus root with a knife to loosen the lotus root meat, then cut it with a hob and marinate it with salt for later use;

2. Put the washed and chopped ribs directly into the pot and add cold water to boil, skim the blood bubbles with a spoon, add a piece of ginger, and then add lotus root to stew until cooked.

3, according to your own taste, salty, stewed lotus root soup, with the sweetness of lotus root.

Bitter gourd sparerib soup

500g of bitter gourd, 400g of ribs, onion, ginger, Shaoxing wine, salt and monosodium glutamate.

1, the stem and pulp of bitter gourd are removed and cut into pieces; Wash the ribs and cut them into small pieces.

2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.

3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate.

Microwave oven practice: add ribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the ribs with medium and small torches for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute.

When the ribs are cooked, put bitter gourd, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product.

Pork chop taro soup

Materials:

Sparerib-500g

Taro-400g

Ginger slices.-two slices.

Onion segment-three branches

Chopped green onion-one tablespoon

Salt-two teaspoons

MSG -0.5 teaspoon

Cooking wine -0.5 tbsp

Exercise:

1. Peel taro and cut into pieces; Blanch the ribs with boiling water and pick them up.

2. Pour five bowls of water into the pot, first add ribs, ginger slices and onion slices to boil, then simmer for about 15 minutes, remove ginger slices and onion slices, then add taro to cook for about 15 minutes, then pour cooking wine, season with salt and monosodium glutamate, and sprinkle with chopped green onion.

Radish sparerib soup

Ingredients: a big white radish and small ribs.

Exercise:

1, radish crosscutting, each piece is about three centimeters thick, not too thin. Then cut it in half to form a moon.

2, ribs flying water, that is, put them in boiling water and cook them slightly, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs in cold water, add ginger slices, star anise, onion and a little cooking wine, and cook in a pressure cooker for 20 minutes.

After 4.20 minutes, pour into the soup pot, skim off the floating foam and add the radish.

5. In another 20 minutes, add salt.

6, the taste is good, ok, just fine.

note:

1, the soup is basically cooked in cold water, which is beneficial for protein to fully dissolve into the soup. At the same time, don't put salt too early, which will also accelerate the solidification of protein and affect the umami taste of soup.

2, put some vinegar, which is conducive to calcium precipitation. It is best to put white vinegar, which won't spoil the color of the soup.