Kelp and corn spareribs soup(hai dai yu mi pai gu tang )

Kelp and corn spareribs soup

Introduction:

"Cantonese like to make and drink soup. Carrot and corn bone soup is famous all over the country. This time, kelp, corn, carrot, balsam pear, soybean, chenshen and spareribs are included in the kelp and corn spareribs soup. The upgraded version of carrot and corn bone soup is unique to Guangdong Province, that is, duck kidney, which is warm in nature and sweet in taste. It has the function of invigorating spleen and clearing stagnation Often with it auxiliary treatment of children's anorexia porridge, if there is no Chen kidney can not put. The soup has the effect of clearing heat, removing fire, strengthening spleen and moistening

Production steps:

Step 1: prepare materials

Step 2: clean carrots, corn, balsam pear and soybeans.

Step 3: put the spareribs and cold water into the earthen pot, boil for 2 minutes, and then boil the blood of the spareribs.

Step 4: rinse the spareribs and drain.

Step 5: put water into the earthen pot and bring to a boil.

Step 6: after boiling water, add spareribs, corn, carrots, balsam pear and soybeans. After boiling, turn to low heat and cook for 1 hour..

Step 7: add kelp and cook for 30 minutes.

Step 8: make kelp soft and add salt to taste, then turn off the heat. Season with salt before turning off the heat.

Materials required:

Ribs: 500g

Corn: 500g

Kelp: 300g

Carrot: 100g

Balsam pear: 100g

Soybeans: 30g

Chen Shen: 2

Salt: 5g

Ginger slices: 2

Note: 1, the ingredients to choose fresh, spareribs blanching water washing blood foam in order to make the soup more sweet. 2. There is no Chen kidney that can not be put. 3. Put salt before you turn off the heat.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Hai Dai Yu Mi Pai Gu Tang