[fresh Huaishan corn spareribs soup](xian huai shan yu mi pai gu tang )

[fresh Huaishan corn spareribs soup]

Introduction:

"Some people say that old fire soup is not easy to serve, but I think it's the easiest one to learn and use. Just boil all the ingredients and stew them slowly. The main reason is to make some changes in the mix of ingredients according to different seasons. This soup is rich in nutrition, invigorating the spleen and appetizing, and will not be inflamed. It is very suitable for all families to eat. The spareribs provide high-quality protein and calcium necessary for human physiological activities, and the rich calcium can maintain bone health. Huaishan is a good product for prolonging life, with the effect of invigorating the spleen and stomach. Corn has the effect of stimulating gastrointestinal peristalsis, reducing blood fat and reducing blood pressure Serum cholesterol. "

Production steps:

Step 1: prepare the materials;

Step 2: wash the spareribs, put cold water into the pot, pour in 1 tbsp cooking wine and 2 pieces of ginger, open the fire without covering;

Step 3: while blanching the ribs, wash the corn and cut it into small pieces;

Step 4: peel and cut the fresh Huaishan into pieces, and put it into water with a little rice vinegar to avoid discoloration;

Step 5: turn off the fire if you can't see the blood, take out the ribs and put them into the soup pot. Put three or four pieces of ginger into the pot and drop three drops of rice vinegar;

Step 6: bring the ribs to a boil and turn to low heat. After 60 minutes, add corn;

Step 7: put in Huaishan, continue to cook for 30 minutes, then turn off the heat;

The eighth step: before you drink the soup, you can put some salt in it.

Step 9: finished product.

Materials required:

Ribs: 250g

Fresh Huaishan: 200g

Corn: 80g

Cooking wine: 1 tbsp

Rice vinegar: 3 drops

Ginger slices: right amount

Salt: right amount

Precautions: 1. Make sure to add salt after the soup is cooked; 2. The cooking time of Huaishan should not be too long, it is easy to boil; 3. It is best to wear gloves when cleaning Huaishan, otherwise your hands will itch; 4. The way to prevent the color change of peeled Huaishan is to add a little white vinegar into the water, so as to keep Huaishan snow-white.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Huai Shan Yu Mi Pai Gu Tang