Winter melon sparerib soup is a necessary heat-clearing soup in summer. This soup is mainly made of ribs and wax gourd. The method is very simple, the soup is clear and delicious, nutritious, cool and appetizing, and delicious. Share with you a melon sparerib soup. In addition to the above effects, there are also practices of strengthening the spleen and eliminating dampness. This soup is suitable for people with damp heat, excessive internal heat, stomach heat and liver fire.

Before talking about the practice, let's briefly introduce the nutritional value of winter melon ribs soup. First of all, wax gourd contains many vitamins, among which vitamin C is high, and it also contains protein, iron, phosphorus and other essential elements. Eating wax gourd has the effects of diuresis, detoxification and dampness elimination; Spareribs are also rich in protein, collagen and calcium, and their nutrition is higher than that of wax gourd. Eating ribs can supplement calcium and enhance physical strength. Winter melon ribs are delicious, and winter melon ribs are icing on the cake, nutritious and delicious. Next, we will provide them with.

The simplest way is to cook in three steps:

1. The butcher shop buys ribs. Let the stall owner cut the ribs. Take it back and soak it in cold water for 20 minutes. Don't bleach it. If you want to blanch, put it in a pot with cold water, remove it with clear water, and keep the meat water cool when watering the flowers.

2. ribs soaked or cooked in boiling water are still cooked in cold water. Boil the water to remove the floating foam. Give the sweet wine to the onion and ginger, and then cook it with minimal fire. The noodle soup is a little better. Add wax gourd slices for half an hour and turn off the heat for half an hour. Give chopped green onion or coriander and grind pepper to make a dish.

This soup is delicious, the ribs are tender, as transparent as agar, and melt in the mouth. It won't get tired with a pot helmet or sesame seed cake.

Tip:

1. Put the ribs in the pot and blanch them in cold water twice. Blanching water is cold water, and stewing soup is cold water.

Put salt in the soup bowl when the soup comes out. There are two reasons. The first is that salt can't be used first, which will affect the taste. Second, there is less salt in the pot, which is convenient for eating again.

3. Putting a few drops of mature vinegar can better extract calcium from bones, and it is more nutritious and healthier to eat.

That's how to make the delicious winter melon ribs soup. Is it simple? Interested friends can try to make it at home. If you follow my method, you will be able to make sweet and delicious melon sparerib soup.