Materials:
250g spareribs, wax gourd with sauce 1 small pieces, 2 slices of ginger, and half a tablespoon of wine.
Practice:
1. Blanch the ribs first, remove the blood and put them in an electric cooker.
2. Add 3 cups of boiling water and wine and cook for 20 minutes, then add the white gourd sauce and cook for 10 minute before serving.
Practice of winter melon sparerib soup
Ingredients: half a catty of ribs, wax gourd 1 catty, salt and coriander.
Method:
1, melon peeled and cut into pieces.
2, the ribs are hot to blood.
3. Cook the ribs with water until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.
Features:
This soup has a light taste, which is good for clearing away heat.
Soybean ribs soup
Ingredients: soybean100g, pork ribs with marrow100g, 30g of wine, 3 onions, 4 slices of ginger, salt and monosodium glutamate.
Method: 1, first soak the soybeans in clean water for about 2 hours, cut the ribs into pieces 1.5cm long, put them together with ginger slices in a casserole filled with water, first boil them with high fire, and then stew them with low fire until the soybeans are cooked and the pork bones can be chewed.
2. At this time, add wine, refined salt and monosodium glutamate and burn for another 5 minutes. Sprinkle with chopped green onion and you can eat meat and drink soup.
Efficacy: this soup is crispy and rotten, and the soup is delicious. It can be taken alone or with meals. 1 time can be divided into 3 meals, taking 1 time every day for 3 consecutive days. Do it every 7 days 1 time, and take it for 3-4 times in a row.
Huadou sparerib soup
Ingredients: adzuki bean150g, sparerib150g.
Accessories: 3 bowls of water
Practice:
1, wash the beans and soak them in water in advance 12 hours for later use.
2. Blanch the small ribs in boiling water, pick them up and drain them, and put them in a container with the beans and water.
3. Put the container into an electric cooker (put 1 bowl of water in the cooker), steam it twice, and then take it out for eating.
Features:
Can effectively eliminate fatigue. Eating flower beans can eliminate fatigue and prevent heart disease.
Tomato and potato sparerib soup
Ingredients: tomatoes, potatoes, ribs
Accessories: candied dates and dried tangerine peel.
Seasoning: refined salt, chicken essence, ginger slices, clear water and edible oil.
Cooking method:
1, peeled tomatoes and potatoes, washed and cut into pieces, washed ribs and cut into pieces, blanched with boiled water to remove blood and fishy smell, and fished out with cold boiled water for later use;
2, sit on the fire in the pot, pour in the right amount of oil, add ginger onion, potatoes, tomatoes and stir-fry, then add dried tangerine peel and candied dates, stir-fry, and pour the soup of the ribs into boiling for later use;
3. Take out the ribs and put them in an electric pot, pour in the boiled soup and appropriate amount of water, add chicken essence and salt, lock the lid, and set the controller for 20 minutes (or press the soup button);
4. After the electric cooker is insulated and depressurized, open the cover and take out the tray.
Features: This soup supplements nutrition.
Jinyincai sparerib soup
Ingredients: four ounces of dried vegetables, one catty of fresh Chinese cabbage, four to six candied dates, twelve ounces of spareribs, and one corner of dried tangerine peel.
Practice:
Dried vegetables and dried tangerine peel are soaked and washed. Wash cabbage and candied dates.
Clean lean meat and fly water.
First, put the dried tangerine peel into a proper amount of clear water and boil it together, then put all the ingredients into the boiled water and boil it for ten minutes, then simmer it for about three hours and add salt to taste.
Cabbage sparerib soup
Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the ribs, blanch them first to remove blood, rinse off the foam, add 15 cups of boiling water to boil, add a tablespoon of wine, change the fire to a low heat, first remove the tender leaves, wash the stems, put them in the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the stalks, add salt to taste, add western cabbage leaves and cook until soft.
Vegetable sparerib soup
Ingredients: a catty of ribs, half a cabbage and two tomatoes.
Seasoning: three tablespoons of flour, half a tablespoon of salt, one cup of water and a little pepper.
Practice: The spareribs are scalded in Sichuan first, then the blood is removed, then the foam is washed out, and then the spareribs are boiled in boiling water, and the fire is reduced to low heat, and the spareribs are burned for half an hour. Add cabbage and cook the ribs together, and then put the tomatoes when they are soft and rotten. In addition, stir-fry the flour with two main ingredients, slightly Huang Shi, and water into a paste, then add it into the sparerib soup to boil, and then add salt to taste. Turn off the flame when the vegetable ribs are soft, rotten and fragrant, and serve with a little pepper.
Sparerib crisp soup
Ingredients: twelve small ribs, one white radish and two parsley. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrists of soup and one teaspoon of salt.
Practice: Wash the ribs, add seasoning, marinate for 10 minutes, and then take them out with fried crisp. Peel the carrot, cut it into pieces, put it in a stew, add the broth and steam it for 10 minutes, then add the fried ribs and steam it for 20 minutes to taste with oil and salt. When eating, add a little coriander powder.
Golden needle sparerib soup
Ingredients: small row of twelve Liang, half Liang of golden lily, and two slices of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the ribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, add ginger and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot of the pedicle first, and then tie each knot. When the ribs are cooked and soft, put them in the same steam. After ten minutes, you can add salt to taste and serve.
Bitter gourd sparerib soup
Ingredients: twelve spareribs and one bitter gourd.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: After the ribs are scalded and the blood is removed, add a spoonful of wine to the stewing pot with water and steam for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut into large pieces, put it in ribs and steam it for another 20 minutes. Season with oil and salt, and serve when it is ripe and soft.
Bitter gourd sparerib soup
Ingredients: 500 grams of bitter gourd, 400 grams of ribs, onion, ginger slices, Shaoxing wine, salt and monosodium glutamate.
Practice:
1, remove the pedicel and pulp of bitter gourd, and cut into pieces; Wash the ribs and cut them into small pieces.
2. Add appropriate amount of water to the pot, bring to a boil, add ribs to boil off blood foam, remove and wash.
3. When the pot is on fire, add spareribs and clear water, and boil it with high fire. After skimming the floating foam, add onion, ginger slices and Shaoxing wine, then use low fire until the spareribs are cooked, then add bitter gourd and cook for about 10 minute, and add salt and monosodium glutamate to taste.
Potato ribs soup
Ingredients: twelve fresh steaks (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.
Practice:
(1) Wash the original ribs and peel the potatoes and wash them; Peel the tomatoes and cut them into four portions each.
(2) Boil clear water with a straight earthenware pot, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes and roll for a few times.
Note:
(1) It is easy to peel tomatoes when they are slightly scalded in boiling water and then soaked in cold water for a while.
(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.
Pork hand sparerib soup
This soup has the effects of nourishing yin, nourishing lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter.
Ingredients: pork ribs or pork hands 1 kg-5 kg.
Ingredients: 20 g of Codonopsis pilosula, 20 g of Adenophora adenophora, 5 g of ginger, 25 g of Polygonatum odoratum, 0/0 g of yam/kloc, 0/0 g of lily/kloc, 0/0 g of coix seed/kloc, 0/0 g of euryales seed/kloc, and 0/0 g of lentils.
How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high heat; Then use a small fire until the meat is rotten and add a little salt.
Hericium erinaceus octopus sparerib soup
Ingredients: about one or two Hericium erinaceus, three or two octopus, twelve ribs, one and a half lotus seeds, one tablespoon of wolfberry fruit, and a little ginger slices.
Seasoning: salt.
Practice:
(1) Soak the octopus and wash it; The ribs come out of the water, washed, drained and kept.
(2) After soaking Hericium erinaceus, remove the pedicel, roll it with dilute salt water for about fifteen minutes, take it out, wash it, dry it, and cut it into pieces for later use.
(3) the scorpion is washed clean; Soak lotus seeds slightly, remove the core, rinse and set aside.
(4) Put all the above materials together in a soup pot, and inject a proper amount of water, and boil them with a strong fire, then use a medium-small fire, and cook them until the materials are full of soup, and season them with a proper amount of salt, and then serve them while they are hot.
Braised pork and potato sparerib soup
Ingredients: frozen clam meat, six ounces of potatoes, eight ounces of tomatoes, four ribs, twelve ounces of ginger, four slices of onion, two ounces of salt.
Practice:
1 Wash the clams after thawing, boil a proper amount of water, add two slices of ginger and shallots, splash the clams in water, and then rinse them.
2 potatoes are peeled and washed.
3 cut the tomatoes into pieces and remove the seeds, then clean them.
4 Wash the ribs and rinse them with flying water.
5 Boil a proper amount of water, add the clams, potatoes, tomatoes, ribs and ginger slices, boil the water for two hours, and season with salt.
Papaya sparerib nourishing soup
Ingredients: papaya 250g ribs 250g kelp 50g sweet corn 50g.
Seasoning: salt, chicken powder, pepper powder, corn starch cooking wine, ginger and coriander.
Making:
(1). Cut the ribs into 2cm square pieces, rinse with clear water, and cut the pawpaw into 2cm square pieces for later use.
(2) Soak the pork ribs and papaya in a sand pot, add boiling water, chicken powder, red dates, medlar, cooking wine and strong fire, then simmer for about 30 minutes.
(3) Add pepper, monosodium glutamate, refined salt, ginger and coriander to taste before cooking.
Efficacy: Sweet and delicious, rich in nutrition, papaya enzyme can clear the heart, nourish the stomach, moisten the lungs, help digestion, and papain also has anti-tumor effect. Kelp is also called "Longevity Vegetable", in which 100 g of kelp contains up to 1 177 mg of calcium, up to 150 mg of iron, 240 mg of iodine, and is rich in vitamins, fucoidan, mannitol and other trace elements, which is a treasure house for human body to absorb calcium and iron. It has nourishing and health-care effects on children's growth, old age and infirmity, and rehabilitation after illness.
Corn radish sparerib soup
Materials:
White radish, corn on the cob, front ribs, onion, ginger
Practice:
1. Stamp small pieces of bones in the front row (you can buy pre-stamped and packaged ribs in the supermarket), blanch them in boiling water to remove blood, remove them and rinse them with cold water.
2. Peel the radish and cut it into hob blocks for use. Cut the corn into three or four centimeters long sections for use.
3. Put the washed front row in the casserole, add a flat ginger and a few whole shallots, add a few drops of vinegar and yellow wine, add cold water for about 3CM (if you like soup, add more), bring to a boil, then turn to low heat and simmer for about an hour, then add radish and corn segments and continue stewing for 30-40 minutes.
4. Remove ginger and onion before cooking, add salt and chicken essence, and serve chopped green onion on the wine.
Sparerib Soup with Carrots
Materials:
Carrots 1 00g, cucurbits1piece, ribs100g, and a little dried tangerine peel.
Making:
1, wash carrots, spareribs and dried tangerine peel respectively, and chop spareribs into pieces for later use.
2. Wash the gourd and melon, peel off the hard skin, and cut into blocks for later use.
3. Add a proper amount of water into the earthenware pot, first simmer until the water boils, then add all the above materials, continue to simmer for 2 hours with medium fire, and add a little monosodium glutamate.
Shengdi mung bean sparerib soup
Ingredients: one or two rehmannias, two or two mung beans, one white radish, and one catty of ribs.
Practice:
1, Radix Rehmanniae and Semen Phaseoli Radiati were washed with clear water respectively.
2, white radish peeled and cut into corners, washed and set aside. Chop the ribs, wash them, boil them in boiling water for five minutes, and drain them.
3. Put the rehmannia root, mung bean and white radish into the pot, inject appropriate amount of water, boil over high fire, add the ribs, simmer for two hours, add salt to taste, and serve.
Pumpkin and mung bean sparerib soup
Ingredients: ribs, mung beans, pumpkin, ginger, rock sugar.
Practice:
1, cut the ribs into sections and soak them in water to remove blood. Then let the water pass through.
2. Pick up the ribs and put them in the pot for dry frying. Stir-fry the water in them. You can add a little ginger slices and wait until the water is fried and picked up for use.
3. Wash the mung beans and fry them in the pot until the color changes from green to yellow.
4. Put mung beans in a pot and add water to boil.
5. After the water is boiled, put the ribs in the pot, stew them on low heat, and add salt and rock sugar.
6. After boiling again for 10 minute, add pumpkin slices.
7, simmer for 30 ~ 40 minutes, until the mung bean bursts.
Tomato and potato sparerib soup
Ingredients: tomatoes, potatoes, ribs
Accessories: candied dates and dried tangerine peel.
Seasoning: refined salt, chicken essence, ginger slices, clear water and edible oil.
Cooking method:
1, peeled tomatoes and potatoes, washed and cut into pieces, washed ribs and cut into pieces, blanched with boiled water to remove blood and fishy smell, and fished out with cold boiled water for later use;
2, sit on the fire in the pot, pour in the right amount of oil, add ginger onion, potatoes, tomatoes and stir-fry, then add dried tangerine peel and candied dates, stir-fry, and pour the soup of the ribs into boiling for later use;
3. Take out the ribs and put them in an electric pot, pour in the boiled soup and appropriate amount of water, add chicken essence and salt, lock the lid, and set the controller for 20 minutes (or press the soup button);
4. After the electric cooker is insulated and depressurized, open the cover and take out the tray.
Features: This soup supplements nutrition.
Rib soup with cold melon and soybean.
Ingredients: peeled melon, soaked soybeans until soft, ribs in boiling water.
Practice: put the ingredients together in a casserole, add a few slices of ginger, bring to a boil over high fire, turn to low heat, and season after 1.5-2 hours.
Bitter gourd is added with soybeans, which reduces the bitterness and makes it sweet.
This soup is very suitable for drinking in summer.
Yam ribs soup
Raw materials: 500g of small chops, 300g of yam, and proper amount of medlar.
Ingredients: ginger slices, onion, cooking wine, salt, chicken essence.
Production process:
1. Wash the small row, put clean water, boil it with strong fire, pour out the blood with white floating objects, and wash the ribs.
2. Add a pot of clear water, add a few slices of ginger, onion and cooking wine, and bring to a boil over a high fire and turn to a low fire for about two hours.
3. Wash the yam, cut it into hob pieces, put it in after the small rows are almost simmered, and then put a little medlar.
4. simmer for about half an hour, you can try it with chopsticks, and the yam can be cooked and soft.
Corn and mushroom sparerib soup
Ingredients: 2 corn, 5 mushrooms, ribs 1 kg, salt.
Practice: the ribs are scalded to remove blood, the corn is cut, and the mushrooms are soaked and pedicled. Cook spareribs, corn and shiitake mushrooms on high fire until they turn to low heat and simmer 1 hour. Sprinkle salt and take out.
Lotus root and peanut sparerib soup
Practice:
1. Wash peanuts, boil water, open peanuts with water, add proper amount of salt and a spoonful of sugar.
2. When the peanuts are almost soft (about half an hour later), add the sliced lotus root and continue to cook.
3. Cook for about 20 minutes, put the ribs (copy them and remove the dirty things), then cook for a while, and then you can drink them when they are soft. (In seasoning, if the salt is not enough, you can also add some monosodium glutamate or something, of course, without adding it.)
cuttlefish soup
Ingredients: ribs 400g dried cuttlefish 50g ginger1small piece.
Seasoning: refined salt 2 tsp monosodium glutamate1tsp.
Practice:
1. Wash the ribs and cut them into pieces. Soak the dried cuttlefish until soft and boneless. Wash and slice. Wash the ginger and pat it loose.
2. Add water to the pot, add ribs and cuttlefish slices when the water boils, cook them over medium heat until they are cut off, and pick them up for later use;
3. Put the ribs, cuttlefish slices and ginger into the casserole, inject clean water, cook for 2 hours with low fire, and add refined salt and monosodium glutamate.
Features: the soup is delicious and rich in flavor.
note:
Be sure to skim the foam when cooking the soup, otherwise the soup will not be white.
Cuttlefish ribs soup with bean sprouts
Raw materials:
Ingredients: 8 liang of bean sprouts (about 320g), 2 liang of cuttlefish (about 80g), 6 liang of ribs (about 240g), 2 slices of ginger, and appropriate amount of salt.
Production process:
1, cut off the roots of bean sprouts, wash them, drain them, and stir-fry them with hot white wok to dry the water. 2. Wash the ribs, chop them, and drain them in water. 3. Wash cuttlefish with warm water and soak for 20 minutes. 4. Boil 6 cups of water, put all the ingredients in, simmer for 10 minute, simmer for 1 hour, and season with salt.
Tea tree mushroom sparerib soup
Ingredients: ribs
Accessories: Agrocybe aegerita, ginger, garlic and coriander.
Seasoning: salt, chicken essence, soy sauce, cinnamon, tangerine peel, aniseed, clove, fragrant leaves and pepper.
Cooking method:
1, light a pan and pour in oil. When the oil is hot, stir-fry the garlic slices, then stir-fry the ribs and various spices for a while, add Agrocybe aegerita, coriander knots and ginger slices, pour in appropriate amount of boiling water, cook for a while, remove the floating foam, add salt, chicken essence and soy sauce to taste, and then transfer the soup to an electric pressure cooker and press for about 20 minutes.