Cut it into small pieces 5 cm wide and 5 cm long with a sparerib cleaning knife. Burn lard or vegetable oil red on a strong stove and fry the ribs for 10 minutes until they are gray. After the ribs are fried, simmer with salt and ginger, add 450 ml of water, simmer for 2 hours, add monosodium glutamate, cooking wine and scallion, put them in a sand moving tank and simmer for half an hour.
Take it on an empty stomach, 1 ~ 2 times a week, with a small bowl 1 each time. Eat meat and soup, or eat with meals.
Besides protein, fat and vitamins, the injected spareribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
Indications: asthenia, fatigue due to bone steaming, turbid nocturnal emission, etc.
Twelve methods of ribs soup
Winter melon sparerib soup
Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.
Methods: 1. Cut the wax gourd into inches.
2, ribs are hot to blood.
3. Boil 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 beneficial to clearing away heat.
lotus root and rip soup
Ingredients: 500g pork chop, 50g lotus root and 2 slices of ginger.
Seasoning: a little salt and rice wine.
Methods: 1. Beat the lotus root with a knife to loosen the lotus root meat, then cut the hob and marinate it with salt for later use;
2. Put the washed and chopped ribs directly into the pot and add cold water to boil, skim the blood bubbles with a spoon, add a piece of ginger, and then add lotus root to stew until cooked.
3, according to your own taste, salty, stewed lotus root soup, with the sweetness of lotus root.
Bitter gourd sparerib soup
500g of bitter gourd, 400g of ribs, onion, ginger, Shaoxing wine, salt and monosodium glutamate.
1, the stem and pulp of bitter gourd are removed and cut into pieces; Wash the ribs and cut them into small pieces.
2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash.
3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate.
Microwave oven practice: add ribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the ribs with medium and small torches for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute.
When the ribs are cooked, put bitter gourd, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product.
Pork chop taro soup
Materials:
Sparerib-500g
Taro-400g
Ginger slices.-two slices.
Onion segment-three branches
Chopped green onion-one tablespoon
Salt-two teaspoons
MSG -0.5 teaspoon
Cooking wine -0.5 tbsp
Exercise:
1. Peel taro and cut into pieces; Blanch the ribs with boiling water and pick them up.
2. Pour five bowls of water into the pot, first add ribs, ginger slices and onion slices to boil, then simmer for about 15 minutes, remove ginger slices and onion slices, then add taro to cook for about 15 minutes, then pour cooking wine, season with salt and monosodium glutamate, and sprinkle with chopped green onion.
Radish sparerib soup
Ingredients: a big white radish and small ribs.
Exercise:
1, radish crosscutting, each piece is about three centimeters thick, not too thin. Then cut it in half to form a moon.
2, ribs flying water, that is, put them in boiling water and cook them slightly, then rinse them with cold water to remove oil and blood.
3. Fill the soup pot with water, put the ribs in cold water, add ginger slices, star anise, onion and a little cooking wine, and cook in a pressure cooker for 20 minutes.
After 4.20 minutes, pour into the soup pot, skim off the floating foam and add the radish.
5. In another 20 minutes, add salt.
6, the taste is good, ok, just fine.
note:
1, the soup is basically cooked in cold water, which is beneficial for protein to fully dissolve into the soup. At the same time, don't put salt too early, which will also accelerate the solidification of protein and affect the umami taste of soup.
2, put some vinegar, which is conducive to calcium precipitation. It is best to put white vinegar, which won't spoil the color of the soup.
Kelp ribs soup
Raw materials:
Pork ribs 400g, kelp 150g, onion, ginger slices, refined salt, yellow wine and sesame oil.
Method:
1. Soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes. Wash the ribs, cut them along the bone with a knife, cut them into 4 cm pieces, blanch them in a boiling water pot, remove them and soak them in warm water.
2. Add 1 0,000 grams of clean water to a clean pot, add ribs, onion slices, ginger slices and yellow wine, bring to a boil with high fire, skim the floating foam, simmer for about 20 minutes on medium fire, pour in kelp pieces, boil with high fire for 10 minute, take out ginger slices and onion slices, season with refined salt, and pour in sesame oil.
Features: this soup is rotten and boneless, and the kelp is slippery. The whole dish is delicious and the soup is fresh.
Efficacy: "Ben Feng Jing Yuan" said that pork has the effect of "nourishing liver and benefiting essence and blood".
According to the "Interesting Life Diet Spectrum", kelp has the function of "external thinness, carbuncle, fistula and hemorrhoids, which can be treated".
Therefore, braised ribs with kelp can relieve the pain of patients with systemic or local itching of limbs.
Tomato ribs soup
Ingredients: 2 tomatoes, 600g ribs, Chinese cabbage 1/4, 2 parsley.
4 tbsps of ketchup, 0 tsp of 65438+ salt, 4 tbsps of sauce.
working methods
1. Wash the small ribs, blanch them to remove blood, then rinse them, 10 glass of water to boil, then add the ribs and boil them first.
2. Wash the cabbage, cut it into small pieces, and put it in the ribs to cook together. Finally, add diced tomatoes, tomato sauce and salt to taste.
3. Cook until all the ingredients are cooked, soft and rotten, add the thickened juice, turn off the heat when the soup is thick, and sprinkle with coriander.
Caixin sparerib soup
2 Chinese cabbages (about 1 kg), 400g ribs, 2 teaspoons of salt 1 2, and coriander1root.
1) Wash the ribs, blanch them with hot water, drain the blood, and then drain them.
2) Peel the Chinese cabbage and cut it into pieces with a hob.
3) Put the ribs and Chinese cabbage into the pot, add water and heat.
4) After the pressure cooker starts to exhaust, turn to low heat for about 5 minutes, turn off the fire and exhaust, add salt to taste, and sprinkle chopped parsley before serving.
Sparerib Soup with Carrots
Besides vitamin A, carrots also contain certain nutrients such as sugar and protein, which can promote the production of hemoglobin, so they have the effect of enriching blood. Ribs can strengthen bones. This soup has the effects of moistening dryness, nourishing yin, nourishing tendons and strengthening bones.
Ingredients: 250-300g of carrots, ribs, 2 slices of ginger, and appropriate amounts of cooking wine, salt, onion and monosodium glutamate.
Production: Wash carrots and ribs, cut into pieces, and add appropriate amount of water. Put the pot on medium heat and stew for about 2 hours. Add cooking wine, salt, ginger and onion when taking out the pot, cook for another 20 minutes, and add monosodium glutamate. Other condiments can be added according to people's preferences, such as rice vinegar, so that the calcium in the soup can be absorbed more easily.
Features: pork is fragrant, carrots are rotten, and meat and soup are delicious.
Carrot and potato sparerib soup
[Ingredients:] Carrots, potatoes, ribs, salt, sesame oil and pepper.
[Method:]
1. Wash and break pig bones, wash and peel carrots and potatoes, and cut into pieces;
2. Ignition in the pressure cooker, put clear soup and stick bone to boil, add carrots and potatoes after boiling for a few minutes, and switch to low fire after the fire is boiled;
3. Drain the bones, carrots and potatoes from the pot, and add salt, sesame oil and pepper.
[Features:] Strong and fragrant.
Tieguanyin chestnut sparerib soup
Ingredients: 3 grams of Tieguanyin tea, 300 grams of small rows.
Ingredients: fresh millet 120g.
Seasoning: salt 1 teaspoon.
Exercise:
(1) tieguanyin tea leaves are soaked in 500g hot water for 1 min, then the tea leaves are filtered and the tea soup is taken for later use.
(2) Cut the small row into small pieces (2 cm wide), blanch it with boiling water and wash it.
(3) Put all the ingredients in a round pot and stew for 1.5 hours. Season with salt before serving.
clam and hog rib soup
Chuanxiong, Yunben, 0.5 yuan, sparerib 0.5kg, clam 0.5kg, shredded ginger 1 tablespoon, wine 1 tablespoon, salt 1 tablespoon, cotton bag 1.
1) The clams are soaked in light salt water, and after all the sediment is spit out, they are washed and the ribs are chopped into small pieces.
2) Put Ligusticum Chuanxiong and Fructus Cannabis into a cotton bag.
3) Wash the ribs, add 5 bowls of water and put the ginger into the pressure cooker.
4) Open the lid and cook 15 minutes. When the ribs are cooked, cover them and heat them on high fire until they are exhausted. Switch to low fire 10 minute, turn off the fire and exhaust steam.
5) After opening the lid, put in the clams and the medicine bag. When the clams are opened, add salt, wine and monosodium glutamate, and take out the medicine bag.
Shenjiao corn sparerib soup
Ingredients: Codonopsis pilosula and Astragalus membranaceus in 3 yuan, two pieces of corn and half a catty of small ribs.
Seasoning: 2 teaspoons of salt.
Exercise:
① Wash the corn, cut it into small pieces, and blanch the ribs with hot water.
(2) Put all the materials and herbs into a pot and boil them with high fire, then stew them with low fire for 40 minutes, and season them with salt before taking them out.