Rice with three vegetables, ribs and beans soup(san shu pai gu dou tang fan )

Rice with three vegetables, ribs and beans soup

Introduction:

"The concept of staple food is rarely from the north. There are only two concepts in my mind: Food and rice. If I only eat food for this meal, the staple food is food. Seeing your staple food works, I generally understand that staple food is starch food. The weather in Chengdu has not been good this year, it has been raining. Today, I made a famous local soup rice - bean soup rice, which is very suitable for such a cold and cloudy day. The Yellow raked pea was introduced in the diary before. Raked pea is a kind of food material made from fresh peas after processing, and its fresh-keeping period is very short. It's a special way of eating in Chengdu. It's used to make bean soup rice or bean soup dishes. In the vegetable market where tofu is sold, you can see ready-made raked peas. When you come back, add water or soup and cook for a while, you can put down your favorite ingredients. You can transform many famous bean soup dishes and bean soup rice based on bean soup, such as fat sausage bean soup, spareribs bean soup, and hoof flower bean soup. When you eat rice, it becomes spareribs bean soup rice. "

Production steps:

Step 1: prepare ingredients and seasonings

Step 2: put green peas into boiling water for 10 minutes, remove and drain water

Step 3: shred the purple cabbage, lettuce and carrot

Step 4: blanch three kinds of vegetables in boiling water again and cut off the raw vegetables

Step 5: blanch the spareribs in the water with Chinese prickly ash and ginger slices, remove the blood foam

Step 6: put it into a pressure cooker, add water without spareribs, steam over medium heat and press for about 10 minutes

Step 7: in a hot pot with less oil, saute the bottom of the pot with scallions, then rake the peas and stir well

Step 8: add the blanched green peas, add the spareribs soup, and cook over medium heat for a while

Step 9: add the spareribs and rice into the bean soup, season with salt and chicken essence, and cook over medium heat for about 5 minutes

Materials required:

Ribs: 500g

Harrow pea: 300g

Green pea: 300g

Purple cabbage: half

Lettuce: half a piece

Carrot: 1

Scallion: 2

Ginger: a small piece

Prickly ash: a little

Blend oil: a little

Salt: a little

Chicken essence: a little

Note: 1. Carrots, purple cabbage, lettuce can be eaten raw, in the final bean soup cooked directly under the vegetables can also be, taste is not the same. 2. If blanching, the order is: lettuce, carrots, purple cabbage, color from light to dark

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : San Shu Pai Gu Dou Tang Fan