Kelp and spare ribs soup(hai dai pai gu tang )

Method of kelp and ribs soup:

Raw materials for making kelp and spare ribs soup:

200g spareribs, 120g kelp and 1 piece ginger

Ingredients for making kelp and spareribs soup:

2 tsp refined salt (6 g); 1 tsp monosodium glutamate (3 G)

Preparation steps of kelp and spareribs soup:

1. Wash the spareribs, blanch them in boiling water, remove the blood, remove and drain the water; wash the kelp knot and set aside; wash the ginger and pat it loose;

2. Pour water into the casserole, add spareribs and ginger, bring to a boil over high heat, add kelp knot, reduce the heat and continue to cook for 1 hour, and finally add refined salt and monosodium glutamate to taste.

Characteristics of kelp and sparerib soup:

The soup is delicious and nutritious.

When making kelp and spareribs soup, you should pay attention to:

Put the kelp knot in boiling water, remove the fishy smell, and then boil it. The taste of spareribs soup will be better.

Kelp and spare ribs soup

Kelp and spareribs soup is a famous traditional dish in Zhejiang Province. This soup has rotten meat and kelp. This dish soup is delicious. Kelp is rich in calcium, which can prevent calcium deficiency and reduce blood pressure. It is a very easy to make and delicious home Yijing Buxue soup.

practice

Practice 1

Ingredients:

Pork ribs 400 grams, kelp 150 grams, scallion, ginger, salt, rice wine, sesame oil each amount.

Production steps:

1. Soak the kelp, steam it in the drawer for about half an hour, take it out and soak it in clean water for 4 hours. After soaking the kelp thoroughly, wash and control the water, and cut it into long cubes

2. Wash the spareribs, cut them into 4cm sections with a knife, boil them in a boiling water pan, take them out and soak them in warm water. 3. Add 1000g clean water into the pan, add spareribs, scallions, ginger slices and yellow rice wine, boil them over high heat, skim the foam, then simmer them over medium heat for about 20 minutes, pour in kelp pieces, boil them over high heat for 10 minutes, remove ginger slices and scallions, and season with refined salt Pour in sesame oil and serve

Tips:

1. After blanching the ribs, it's better not to use cold water to wash away the blood foam, and the added water can't be cold water, otherwise the meat will be easy to be contracted and not easy to be boiled.

2. It is suggested to boil this soup with thick kelp root. Usually, the soaked kelp root can be bought in the aquatic area of supermarket. Thick kelp cooked taste powder waxy, especially delicious, but if you like to eat crispy that is another matter

Practice 2

Material Science:

Main ingredient: pork chop

Accessories: kelp, ginger, onion, cooking wine

Seasoning: salt

Method:

1. Clean the spareribs, add proper amount of water into the pot, and then add the spareribs.

2. After a big fire, add a tablespoon of cooking wine and cook for about two or three minutes. Blanch the spareribs, remove the foam and clean them.

3. Pour some water into the soup pot, add the boiled spareribs, add a scallion knot and a few pieces of crushed ginger, bring to a boil over high heat, then turn to low heat and simmer for 45 minutes to 1 hour. (if you like the ribs, stew them for an hour)

4. Add the cleaned kelp knot, add a little salt, continue to simmer for about 15 minutes, skim the oil with oil before leaving the pot.

Tips:

1: The spareribs can be replaced with ordinary spareribs, but the meat of the spareribs is more tender and suitable for children.

2: When stewing, add enough water at a time, but don't overdo it. Try not to add water halfway.

nutritive value

Heat: 1397.75 kcal

Potassium: 2908.7 mg

Cholesterol: 825 mg

Phosphorus: 758.05 mg

Iodine: 683.4 μ G

Sodium: 400.01 mg

Calcium: 318.15 mg

Magnesium: 236.65 mg

Selenium: 108.77 μ G

Fat: 102.6 G

Protein: 98.78g

Vitamin A: 60 μ G

Nicotinic acid: 34.33 mg

Carbohydrate: 21.1 G

Vitamin E: 11.65 mg

Zinc: 9.6 mg

Iron: 9.47 mg

Vitamin B1: 4.12 mg

Dietary fiber: 3 G

Vitamin B2: 1.65 mg

Manganese: 0.68 mg

Copper: 0.6 mg

Characteristics of dishes

According to Ben Jing Feng Yuan, pork has the effect of "tonifying the liver and benefiting the blood".

According to the Diet Manual of suixiju, kelp has the function of "external thin tumor, abscess, carbuncle, fistula and hemorrhoids, and can be treated". Therefore, spareribs with kelp stew can relieve the pain of patients with systemic or limb based local skin pruritus.

Treatment of hypothyroidism, diuresis and detumescence, prevention and treatment of Fugui disease, reduction of radiation diseases, cold resistance, anti-cancer and anti-cancer

Tonifying kidney, nourishing blood, nourishing yin and moistening dryness

Suitable population

Those with weak spleen and stomach should not eat

People with damp heat and phlegm stagnation should take it carefully, and those with high blood lipid should not eat more

Making tips

How to deal with dried kelp

Just bought dry kelp usually with thick salt, but also with a lot of sand, and due to seawater pollution, high arsenic content, must be fully soaked in advance before cooking. After cleaning the kelp, soak it in water again and change the water constantly. Generally, it can be made after soaking in water for more than 6 hours. But if the quality can guarantee the pollution-free kelp, it doesn't have to be so troublesome, because the soaking time is too long, the nutrients in kelp will also be dissolved in water.

Use rice washing water to soak kelp in advance; or add a little (not too much) edible alkali or baking soda when cooking kelp. After boiling soft, soak kelp in cold water, clean it, and then take it out for consumption. Or open the dried kelp and steam it for half an hour in a cage drawer, then soak it in water overnight. Can make kelp not only crisp and tender, but also soft and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Dai Pai Gu Tang