corn and spareribs soup

Ingredients: corn and pork chop.

Seasoning: onion, ginger

Production method:

1. I chose pork chops because I can eat both soup and meat, and I don't need to spend too much time stewing soup. Cut the ribs into any length.

2. Peel and shred the corn and cut it into small pieces. Cut a piece or two of ginger. Onions are knotted.

3. Put the meat into the pot, add water to boil, roll, boil and bleed, and pour water. Put water in the casserole, ribs in the pot, ginger and onion in the pot together, drop a little white wine, light it, boil the casserole water, turn to low heat and cook for about 30 minutes, then add corn and stew together for 10- 15 minutes. After cooking, remove the ginger slices and onion knots and add some salt to taste.

Two small pieces of angelica head (sliced) were added when cooking soup. Angelica sinensis is a warm medicine, which has the effect of tonifying deficiency and nourishing blood. The smell of corn is mixed with the smell of broth, and there is a little special smell of angelica.

Yam ribs soup

Ingredients: 500g clean ribs, 250g yam and 25g celery. Monosodium glutamate, pepper, pepper, salt, wine, onion, ginger.

Method:

1. Cut the ribs into 5cm strips, blanch them in boiling water for about 5 minutes, wash and drain.

2, take a wok, add water, ribs, onions, ginger, wine, celery, boil over medium heat, turn to low heat, add pepper.

3. Blanch the yam skin in boiling water. When the ribs are stewed until they are 5% cooked, add yam for 3 hours. When the ribs are crisp and rotten, remove the onion, ginger and celery and add salt, monosodium glutamate and pepper.

Efficacy: Yam contains starch, mucus, fat and protein, which is easy to digest. The nutrients contained in yam can be absorbed by human body, which can effectively improve physical weakness and eliminate fatigue. Women with anemia, leucorrhea or habitual abortion can be improved with yam. This soup can not only stimulate appetite, but also replenish physical strength and increase body resistance.

Skills:

2-3 drops of white vinegar can be added to the sparerib soup to promote the release of calcium in the bones and dissolve it into the soup, making the soup delicious. Yam is easy to turn black after peeling and dicing, which can be prevented by applying a little salt.

Big row soup is not greasy, which is very suitable for the season. It's just that after a long row of soup, it often becomes "wood residue". There are two solutions:

First, before cooking soup, knock the big row of meat with the back of the knife (remember, it must be the back of the knife). Be careful, knock on the grain of the meat, so that the tendons will break and the cooked meat will not get old. You can't miss this "process" before cooking braised pork chops.

The second is to use "wood residue" to make salty porridge. When you eat, you often can't finish a big pot of soup, so you treat the big row of meat with clean bone residue into shredded pork or diced meat, cook it with the remaining soup, add the washed rice (soak it for 20 minutes before washing) and cook it together, and preferably add a little Jiang Mo, which is the delicious salty porridge. Breakfast was very good the next day. This method is also suitable for processing chicken breast. And it's economical.