Practice 1: yam and corn sparerib soup
Ingredients: small ribs, fruit corn, carrots, yam, salt, ginger slices.
Practice:
1, wash the small ribs and fly water; Put a lot of water, small ribs and ginger slices in the pot, and turn to low heat after boiling; After stewing for 45 minutes, add carrots and corn and cook for 10 minute.
2. Add yam and continue to cook for 5 minutes; Add some salt to taste before cooking.
Practice 2: Coix seed yam ribs soup
Ingredients: 500g of sparerib, 250g of yam, a handful of coix seed, red dates 10, 2 slices of ginger, appropriate amount of salt and monosodium glutamate.
Practice:
1, prepare all materials. Cut yam into hob-shaped pieces and soak in salt water for later use. Put cold water in the pot to boil the ribs, skim off the foam and wash them. Soak the clean coix seed in cold water for 30 minutes in advance. Put the ribs and coix seed together in a saucepan and add some cold water.
2, simmer for 30 hours. Add yam and stew 10 minute. Add red dates. After 5 minutes, add appropriate amount of salt monosodium glutamate to taste.
Practice 3: ham and yam ribs soup
Ingredients: 500g of ribs, 80g of Chinese yam 1 root, ham, codonopsis pilosula 1 root, 2 shallots, two slices of ginger, wolfberry fruit 1 small handful, salt, chicken essence and Shaoxing wine.
Practice:
1, blanch the ribs, take them out, rinse them off with clean water, and then put them in a saucepan with boiled water. Add ham cut into 2 cm square into the pot, and after the fire boils, skim off the floating foam again.
2. Add onion, ginger and codonopsis pilosula. Add a proper amount of Shaoxing wine, and at the same time reduce the heat, cover the pot and stew for half an hour. Add Lycium barbarum, cover and stew for half an hour.
3. Add peeled yam and cut into hob pieces. After the fire is boiled, change the water, stew until the yam is cooked, and add salt and chicken essence to taste.
Practice 4: Lycium barbarum and Chinese yam ribs soup
Ingredients: Lycium barbarum, Chinese yam, ribs, refined salt, chicken essence, ginger slices and pepper.
Practice:
1, blanch the ribs in boiled water, drain them with a colander and take them out; Put the cooked ribs into the boiled casserole water, add the ginger slices, and simmer for about 2 hours.
2. Peel and wash the yam, and cut it with an oblique knife; Pour it into the ribs that are almost cooked, add appropriate amount of refined salt, and simmer for about 20 minutes; Pour proper amount of Lycium barbarum into the pot and cook for about 5 minutes. Add the right amount of chicken essence and pepper and mix well to turn off the heat.