"Casserole spareribs kelp soup"(jia chang yang sheng tang sha guo pai gu hai dai tang )

"Casserole spareribs kelp soup"

Introduction:

"Since ancient times in China, it is traditional to warn people to take tonic at the end of autumn. It is said that after a summer, the energy in the body has been exhausted. At this time, we should begin to gather Yang, gather Qi and collect energy. In this season, we can gradually store the energy in the body and supplement some nutrients. In the diet, most of the dishes with strong taste and high calorie are in the majority. You can start to enjoy them. After the Spring Festival, all things begin to recover, and the earth's Yang is rising, and man is no exception. We should also make the collected Yang open to the outside, keep in harmony with nature, and try our best to achieve the unity of heaven and man. If you violate this objective law in your life, you will be plagued with diseases. Even if you look healthy now, you will be weak and sick when you are old. Although the ancients had no scientific basis, it has been proved that this method still has some objective truth. Many of the traditional Chinese medicine and the way of nourishing life handed down by our ancestors seem mysterious and can not be explained by modern science, but it has made great contributions to the reproduction and health of Chinese descendants for thousands of years. Chinese people all believe in this law, follow this law to health, really can do the whole body Tongtai, energy doubled! After the beginning of spring, we should promote Yang with vegetable in diet and release the Yang Qi accumulated in winter as far as possible. But we can't do without meat. We can make a little difference in the way of doing it. We can do it with low oil and less salt. For example, it's good to eat some dishes such as clear stew and clear soup. Today, we make a soup dish suitable for spring. This soup uses spareribs and kelp, so it is called "casserole spareribs and kelp soup". It has meat and is very light. It can supplement calcium and some trace elements and minerals. This soup, although seemingly simple, has few ingredients, the key lies in the heat. When the heat reaches, the taste will be very delicious! The main methods are as follows; "

Production steps:

Step 1: spare ribs, kelp, rice wine, salt, chicken powder, white pepper, scallion, ginger.

Step 2: put the cleaned spareribs into the pot and pour in cold water.

Step 3: Boil the water and skim the foam.

Step 4: cook the spareribs over medium heat for 10 minutes. Remove and set aside.

Step 5: put the kelp into the boiling water pot and blanch it.

Step 6: blanch kelp, take out and put it into casserole.

Step 7: put the hot ribs on the kelp.

Step 8: fill the casserole with hot water.

Step 9: add scallion and ginger slices, then pour in yellow rice wine and sprinkle with pepper.

Step 10: add a little chicken powder and cover the pot.

Step 11: bring to a boil over medium heat, then simmer over low heat for 1 hour.

Step 12: simmer for 1 hour and sprinkle a little salt to taste.

Step 13: cover the pot again and simmer for 30 minutes.

Step 14: pick out the onion and ginger.

Step 15: at this time, the ribs and kelp have been stewed until soft and rotten.

Step 16: the color of the soup is light brown, and the taste is very delicious. You can eat it when you put it on the table.

Materials required:

Spare ribs: 450g

Kelp: 300g

Yellow rice wine: 20g

Salt: 2G

Chicken powder: 2G

White pepper: 1g

Scallion: 20g

Ginger slices: 20g

Note: the characteristics of this dish: the soup is light brown, the ribs and kelp are crisp, the soup is light and delicious, and the ribs are not greasy. Warm tips: 1, ribs to cool the underwater pot, so that the impurities in the meat can be discharged, must not boil the ribs underwater pot, otherwise the meat will be slightly fishy, the taste of the soup is much worse. The ribs in the beginning of the stew to use boiling water or 80 degrees of hot water. 2. This soup should be simmered slowly, not quickly. The appearance of the stewed spareribs is complete and the entrance is soft and rotten. 3. It is suggested that yellow rice wine is the best way to make this soup, which can keep the taste of the soup delicious and pure. Cooking wine can remove the peculiar smell, but the stewed soup is not good. Although the seasoning of this soup is simple, it pays attention to the use of seasonings. If there is no good yellow rice wine, Shanghai yellow rice wine can also be used.

Production difficulty: simple

Process: casserole

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Yang Sheng Tang Sha Guo Pai Gu Hai Dai Tang