Step carrot and corn bone soup
1, pork leg bones are chopped into pieces by the seller in advance, washed, blanched in a boiling water pot, taken out and washed.
2, ginger slices, if it is green onions, cut into sections, shallots will be tied, and corn and carrots will be cut into pieces for later use.
3. Put the right amount of water into the casserole and add the bones and onion ginger.
4. After boiling, skim off the floating foam, pour in the appropriate amount of cooking wine and white vinegar, add the corn, and continue to stew over low heat.
5. After stewing 1 hour, add carrots and continue to simmer for 30 minutes, then add appropriate amount of salt to taste.
Tips If someone is afraid of the loss of nutrients in pig leg bones and doesn't want to blanch, they can soak the bones in cold water for an hour first, and change the water several times in the middle to soak the blood out. But I think it's better to blanch the water. This time, the main purpose is to remove the blood from the bones and kill parasites.
The amount of pigs is large; Appropriate amount of corn; Carrots 1 root and a half.
seasoning
Ginger, garlic, star anise and pepper.
Practice 1, peel carrots, cut hob blocks, cut corn into small pieces, and cut ribs into small pieces.
2. Blanch the ribs with boiling water, remove, wash and drain;
3. Add a little salad oil, chopped green onion and Jiang Mo until fragrant, and add spareribs and stir fry for a while (I prefer to stir fry a little, and then add water to make it fragrant. If you add water directly and cook the ingredients directly, it is ok. This depends on personal preference). Add water (the water should cover the ribs), boil with strong fire, then simmer for about 1 hour, and add corn pot 10 minute.
4. Finally, add carrots, and continue to cook for 10 minutes. When carrots and corn are cooked, add seasonings.
Tip: Because carrots are easy to ripen, I choose to add them last.
Efficacy: invigorating stomach, clearing away heat and supplementing multivitamins.
Skills Two carrots are washed, peeled and cut into hob blocks; A corn is stripped of its husk and whiskers, washed and divided into four small pieces.
Needless to say, the ribs should be blanched in advance to get bloody, and then the ribs should be boiled slowly with cold water. It is said that a few drops of vinegar can make protein dissolve more fully, so you might as well try it, but don't forget to put a few slices of ginger in the bone soup.
I usually cook soup for two hours or two and a half hours. When the ribs are boiled in water, turn down the fire and continue to cook, and then chat on the Internet. After the soup is boiled for one hour, put the corn pieces in the soup cover and watch TV news. After about half an hour, add carrot pieces to study psychology. After another hour, the soup will be very fresh, sweet and delicious. Before turning off the fire, put a spoonful of salt.
Take out the ribs and dip them in soy sauce. It's so fresh and tender. The soup is so nutritious. The taste of the corn is gone, but it's sweet and dissolved in the soup. It's up to you to eat the corn or not.
Although this soup is very common, it is deeply loved by people!