One, when to put seasoning corn rib soup

Two, corn rib soup general practice

Three, the origin of the corn rib soup

When to put seasoning corn rib soup

Fresh corn cobs sweet, nutritious, chopped open with the ribs stew, very good, and a little bit of not greasy. In this dry fall, not to be missed. Corn is rich in nutrients as it lowers blood cholesterol and prevents it from being deposited on the walls of blood vessels. Prepare pork ribs, sweet corn, carrots, ginger and salt. Ribs will be washed and blanch with hot water to remove the blood, and then fish up and washed and drained spare. Corn washed and cut into pieces and spare. Put all the ingredients and seasonings into a pot, bring to a boil and cook over medium heat for about 5 to 8 minutes, cover and remove from the heat, put into a pot and cook for about 2 hours before opening and serving.

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Corn ribs soup general practice

Practice one, the pork ribs chopped into small sections, blanched in boiling water, wash off the blood foam. Carrot cut into small pieces, corn split into small sections, like the circle can be cut into small round sections horizontally. In a casserole pot with water, add the blanched pork ribs, ginger, high heat to boil, reduce heat to simmer for 30 minutes. Add carrots and corn and cook for 20 minutes. Finally, add salt according to personal preference and cook for 3 minutes.

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Practice 2, corn washed and cut into sections spare, ginger washed and patted loose. The carrot is peeled and washed, then cut into chunks. The ribs are washed and cut into pieces, the pot into the amount of cold water poured into the ribs with a few slices of ginger. Boil on high heat and skim off the foam, and then turn to low heat for 20 minutes. Then pour in the radish and corn pieces to be used to add a little vinegar, high heat boil and then turn to low heat for 30 minutes. (In the stewed bone broth, add a little vinegar, bone broth in the calcium is easier to overflow, is conducive to the body's absorption and utilization of calcium.) Finally add the right amount of salt can be, a bowl of fragrant and delicious corn ribs soup is ready, absolutely suitable for the loss of appetite you, in this weather to savor!

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Practice three, choose pork ribs because that can drink soup, and can eat meat, and do not need to spend too much time stewing soup. The ribs are chopped into pieces, and the length is arbitrary. Corn peeled, silk, cut into small sections. Cut out one or two slices of ginger. Tie the green onion into a knot. Meat rows into the pot, add water to boil, roll a roll, cook out the blood stains floating foam, pour off the water. Casserole put fresh water, pork ribs into the pot, ginger, green onions together into the pot, drop a little white wine, ignition, to be in the casserole water boiling, turn the heat to about 30 minutes, then put the corn, together with the pot for about 10-15 minutes. After boiling, remove the ginger, green onion knot, add the right amount of salt to seasoning can be.

The origin of corn and pork chop soup

Corn and pork chop soup is a traditional Chinese dish in Guangdong Province, belonging to the Cantonese cuisine dietary tonic soup, the main ingredients are corn and pork chop, the main cooking process is stewing. Corn and pork chop soup is a delicious and nutritious dietary supplement soup, usually made with corn and pork chop as the main ingredients. Corn and rib soup is rich in nutrients, containing sufficient protein, amino acids, vitamins and a variety of minerals. It has the function of nourishing after illness, promoting development, beauty and so on.