Carrot corn spareribs soup(hu luo bo yu mi pai gu tang )

Carrot corn spareribs soup

Introduction:

"Carrot and corn spareribs soup is very popular on my dinner table, regardless of season. Ha ha, who let Hainan have only two seasons. Another important reason is that there is a short-sighted Shuai pan at home. Carrots are good for liver and eyes, and corn is also good for eyes. This Shuai pan likes to eat spareribs, so this soup has become a classic home soup of my family. "

Production steps:

Step 1: raw material preparation;

Step 2: cut the corn and carrot into proper length and slice the ginger

Step 3: put the ribs into the pot in cold water and blanch the blood;

Step 4: move into the sand pot;

Step 5: add ginger slices;

Step 6: add corn;

Step 7: add carrots;

Step 8: bring to a boil over high heat and turn to low heat for 90 minutes;

Step 9: season with salt.

Materials required:

Ribs: 400g

Carrot: Half Root

Sweet corn: 1

Ginger slices: 3

Salt: right amount

Note: 1, when cooking carrots, avoid vinegar, because acid substances have a destructive effect on carotene; 2, ribs cold water into the pot blanching blood water will not damage the nutrients.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Yu Mi Pai Gu Tang