Can I put corn in stewed pork ribs with white radish? It is a kind of enjoyment when we taste delicious food, and it will make people feel very satisfied when we cook delicious food, but we should pay attention to the amount of conditioning when cooking. The following is about whether the stewed pork ribs with white radish can put corn.

Can I put corn in stewed pork ribs with white radish? 1 You can put corn, which will make the soup sweeter and better. The following is how to stew ribs with corn and radish.

Prepare materials and a casserole.

Chop the ribs into small pieces, put them in a pot with cold water, blanch for 2 minutes, and remove the washed blood foam.

Add water to the casserole, add the blanched ribs,

Add appropriate amount of ginger.

Bring to a boil and simmer for about half an hour.

Add the washed corn segments.

Add radish stew 15 minutes (if you have pure milk at home, you can add a proper amount of pure milk, the color of the soup will look better and there will be a faint milk fragrance).

Add two spoonfuls of salt

Add corn segments and radish and stew15min, then add Lycium barbarum and stew for 3min.

Soup is ok, now you need to add a spoonful of monosodium glutamate, or you don't need to add it. The original flavor is also delicious.

Add onions and colors. Note that it is onion, not onion foam.

Sheng soup bar

Soup is suitable for drinking before meals.

skill

1, the most important thing is to master the temperature and time. Let the fire boil first and then simmer slowly. Only in this way, fresh and fragrant substances such as protein extract in the ingredients can be dissolved out as much as possible, and the soup can be clear and fresh.

2. It is best not to open the lid or add water, especially cold water, in the middle of slow fire.

3, corn soup can be added with a proper amount of pure milk, which will have a faint milk flavor and a better taste.

Can I put corn in stewed pork ribs with white radish? 2 the practice of stewing ribs soup with corn and carrots.

Wash and soak in water for 5 minutes.

Put cold water in the pot, put two pieces of ginger and a spoonful of cooking wine, and heat it over high fire.

Prepare auxiliary materials, cut a piece of corn, or change knives, cut hob, onion and ginger slices with carrots and yam. If you have lotus root, you can cut it into sections, add more if you like it, and add more if you don't like it.

The fire will burn for another two minutes.

Take out the ribs and wash them.

Oil in a hot pot

Stir-fry the ribs in oil until the surface is slightly brown.

Transfer to a casserole, add boiling water, ginger slices and scallions, bring to a boil over high heat, and simmer for an hour until the ribs are soft and rotten.

Add corn, carrot, yam, and lotus root, and stew for 20 minutes.

Prepare to cook for 20 minutes, add a little delicious white pepper and a little vinegar, and take out the whole cooked onion.

Pork ribs soup need not be too salty. We prefer something light, with a little salt.

Put the soup basin on the table and sprinkle a little chopped green onion for decoration. This is a small lotus root. The iron bar yam used for yam must be boiled before it is delicious.

Put it in a small bowl, eat meat first and then drink soup.

Sweet and delicious corn is not enough to eat!

Many kitchen friends don't know what the last vinegar is, so make up a picture of vinegar for your reference. Finally, use vinegar to remove fishy smell and refresh yourself, which is easy to volatilize if it is put early. You don't need to put too much vinegar. If you put too much vinegar, the soup will turn black and sour, which will affect the taste of sparerib soup.

skill

1, ribs must be cold water.

2. Stewed meat needs boiled water.

3. Cook with high fire first, then stew with low fire.

4. Stew ribs first and then add accessories. If you put them in at the same time, carrots and yam will rot and soup will be messy.

Can I put corn in stewed pork ribs with white radish? 3. Nourishing and keeping in good health-the practice of stewing ribs soup with corn and carrots

1. Cut the ribs and soak them for one hour, then rinse them after soaking in dirt such as bleeding foam; 2. Put cold water into the pot, add ginger and onion to make wine, and put the ribs into the cold water pot until the fire boils and bleeds;

Wash the ribs after bleeding.

Heat the oil in the pot, put the onion and ginger slices into the cooking wine, stir-fry until the color changes slightly, and then take out the pot.

Cut the carrot into hob blocks, cut the corn into sections, and wash 5 red dates and some medlar for later use.

1. Put the fried ribs in a casserole, add two slices of ginger (discard the fried ginger slices), pour hot water and cook for 5 minutes, then simmer for about 30 minutes; 2. Continue to add carrots and corn pieces (both easy to cook) and dried red dates, and simmer for about 20 minutes;

Add the right amount of salt and chicken essence to taste (this depends on personal taste), add Lycium barbarum in the last five minutes, and add chopped green onion before cooking.

I like light soup. When it is almost cooked, skim off some foam and grease, leaving only a little grease.

Skimming soup gives me the illusion that no matter how much I drink, I won't get fat ~

Three bowls are not enough!