Winter melon and pork ribs soup

Ingredients: half a catty of ribs, 1 catty of winter melon, salt, coriander.

Preparation method: 1. Cut the winter melon into cubes.

2. Blanch the pork ribs to remove the blood.

3. Boil the ribs with water until they are cooked, add winter melon and salt, cook until cooked, and sprinkle with coriander.

Features: This soup has a light taste and is good for clearing away heat.

Lotus root and pork ribs soup

Ingredients: 500 grams each of pork ribs and lotus root, 1 piece of ginger

Seasoning: a small amount of salt and rice wine

< p>Lotus root and pork ribs soup:

1. Flatten the lotus root with a knife to loosen the lotus root meat, then cut it into hobs, then marinate it with salt and set aside;

2. Put the cleaned and chopped ribs directly into the pot, add cold water to boil, skim off the blood bubbles with a spoon, add a piece of beaten ginger, and when the pot is boiling, add the lotus root and stew together until cooked.

3. Adjust the saltiness according to your own taste. The stewed lotus root soup will have the sweet fragrance of lotus root.

Bitter melon and pork ribs soup

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine, salt and MSG.

1. Remove the stems and flesh of the bitter melon and cut it into pieces; wash the ribs and cut them into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil and add the ribs. Boil to remove the blood foam, remove and wash.

3. Heat the pot, add the pork ribs and water, bring to a boil over high heat, skim off the foam, add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the pork ribs are cooked. Add bitter melon and cook for about 10 minutes, then add salt and MSG to taste.

Microwave oven method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices and Shaoxing wine, then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium-low heat for 10 minutes.

Add bitter melon after the ribs are cooked, otherwise the melon will break easily. Use chicken powder instead of MSG to taste better. This soup has heat-relieving and antipyretic effects and is easy to make in the microwave. It is a great summer treat. .

Taro and pork ribs soup

Ingredients:

Pork ribs—500 grams

Taro—400 grams

< p>Ginger slices--two slices

Onion slices--three sticks

Onion minced--one tablespoon

Salt- ----Two teaspoons

MSG---0.5 teaspoon

Cooking wine----0.5 tablespoon

Method:

1 ． Peel and cut the taro into cubes; blanch the ribs in boiling water and remove.

2. Pour five bowls of water into the pot, first add the ribs, ginger slices, and green onion segments, bring to a boil, then simmer over low heat for about 15 minutes, remove the ginger slices and green onion segments, then add the taro and cook for about 15 minutes, pour in the cooking wine , add salt and MSG to taste, and sprinkle with chopped green onion.

Radish and pork ribs soup

Ingredients: a large white radish, small ribs

Method:

1. Cut the radish crosswise, each piece is about Three centimeters thick, not too thin. Cut it in half again to form a moon shape.

2. Boil the pork ribs briefly in boiling water, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs into the pot with cold water, add ginger slices, star anise, green onions, and a little cooking wine, and cook in a pressure cooker for 20 minutes

4. After 20 minutes, pour in In the soup pot, remove the foam and add the radish.

5. After another 20 minutes, add salt.

6. If it tastes good, that’s it.

Note:

1. When making soup, the ingredients are basically boiled under cold water, which helps the protein to fully dissolve into the soup. At the same time, do not add salt too early, as salt will also speed up the protein cooking process. The solidification affects the flavor of the soup.

2. Add some vinegar to facilitate the precipitation of calcium. It is best to add white vinegar as it will not damage the color of the soup.