Corn and carrot spare ribs soup(yu mi hu luo bo pai gu tang )

Corn and carrot spare ribs soup

Introduction:

"Soup" is the general term of the food with the main components of liquid or semi liquid dishes. The distinction from other dishes is not very clear. Generally speaking, the dominant liquid component is called soup, the non dominant component is called stew, or according to the production and eating form, it is called casserole, noodle soup, etc. A lot of water and long time cooking make the soup mixed with a lot of flavor and aroma components. Different from seasoning, soup can be appetizer, main dish, supplement water, relieve greasy and other effects. Sometimes when you eat too much solid food, you want to change your taste and drink delicious soup. Soup is the best way to keep healthy

Production steps:

Step 1: carrot and corn are nutritious and beautiful

Step 2: peel carrot and cut into hob pieces

Step 3: wash the corn and cut it into small sections. I cut four sections for each one

Step 4: boil hot water in the pan and blanch the ribs first

Step 5: start another soup pot to boil hot water, wait for the water to boil, and put the boiled ribs in

Step 6: cook the spareribs for 5 minutes and put in the carrots and corn

Step 7: cook over high heat for 10 minutes, simmer over low heat for 30 minutes, add seasoning and serve

Materials required:

Pork chop: 300g

Corn: 300g

Carrot: 300g

Salt: right amount

Chicken essence: appropriate amount

Note: in the past, stew was used to make soup, but it's too late today, so the soup in stew is more fragrant

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Yu Mi Hu Luo Bo Pai Gu Tang