Stewed ribs put radish can also put, lotus root, potatoes, carrots, mushrooms, corn and so on. Stewed ribs can add tomatoes, commonly known as tomato rib soup, stewed ribs can also add corn, carrots, discretionary ingredients plus ginger, garlic, green onions and so on.

Before stewing ribs, you should first blanch the ribs in the pot once, so that the ribs can be cooked out of the blood foam, skimming the blood foam ribs not only boiled out of the flavor is better, but also will look more beautiful. Stewed ribs should be eaten as soon as possible, otherwise it is easy to become bad, eaten ribs should be put into the refrigerator to freeze and save, in the second time to eat when reheated.

Ribs stewed radish

White radish peeled, cut into 3 centimeters long. Because we are going to stew, so the radish do not cut small, must be large chunks of large pieces to have the taste. This step is the key, white radish cut large pieces, stewed for a long time, the edges will collide, the appearance is not good, the flavor is not enough to penetrate. Just cut the straight edges of the radish again and use a paring knife to shave off the straight edges, and you can easily fix this problem.

With grating vs. without grating. After peeling the outer skin of the lotus root, cut it in half, then change the knife and cut it into diagonal pieces, the same, also cut it bigger, about 2 centimeters thick. Cut lotus root hurry to soak in vinegar water, prevent blackening.

Blanched pork ribs first, into the water, large fire boil, turn to medium-low fire pot. Ribs about half an hour after the boil, to put the first stew-resistant lotus root. Lotus root needs to be stewed for 30 minutes, then put in the white radish, do not get the order wrong. The best way to cook radish is to keep the heat on low, so that the radish will taste good. Large fire will excessively force out the radish sweetness, and then eat it, the flavor is lame.

Don't cut the corn into round sections. First cut 5 centimeters long, stand up and cut into 6 pieces of long strips, this cut, you can release the sweetness of the corn center stalk. Under the corn before, you can let the soup fire a little, immediately into the corn to cook for 3 minutes, turn off the fire, simmer for 10 minutes can be.