Ribs and seafood soup -- autumn nourishing soup(pai gu hai xian tang qiu ji zi run tang )

Ribs and seafood soup -- autumn nourishing soup

Introduction:

"Autumn and winter are the best time to restore and regulate body functions. Autumn is dry and windy, and the body loses water from the inside to the outside. Timely supplement of some soup can make the skin moist and tender. If you need to moisten and replenish water, you can't do without soup. Seafood spareribs soup is very suitable for autumn soup. It tastes fresh and sweet. It can also replenish the lost water and moisten dry skin

Production steps:

Step 1: wash the spareribs and cut them into pieces

Step 2: wash the ingredients and set them aside: light vegetables, 3 sea shrimps, some light vegetables, 6 sea silverfish and 3 mushrooms.

Step 3: bring to a boil over low heat, keep boiling for 5 minutes, boil the blood out of the ribs, skim the foam off the surface.

Step 4: use chopsticks to clip out the ribs, blanch the ribs and put them in a bowl.

Step 5: wash mushrooms with water, put spareribs and seafood into earthen pot, prepare well, start to cook soup slowly, cook for 50-60 minutes.

Step 6: Add 20 grams of yishutang sesame oil, 3 grams of monosodium glutamate and ginger, and appropriate amount of salt to make a delicious spareribs seafood soup.

Materials required:

Spare ribs: 400g

Dried prawns: 3

Silver carp: 100g

Light dish: 30g

Mushroom: 3

Red dates: 3

Dangshen: 20g

Sesame oil: 20g

MSG: 3G

Jiang: 3G

Salt: right amount

Note: 1. The main purpose of arson sesame oil is to increase the taste of soup. The content of unsaturated fatty acid is more than 90%, which can supplement dried seafood and lose some value.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pai Gu Hai Xian Tang Qiu Ji Zi Run Tang