Stewed spareribs with seaweed and mung bean(zi cai lv dou dun pai gu )

Stewed spareribs with seaweed and mung bean

Introduction:

"Laver is rich in nutrition, rich in choline, calcium and iron. It can enhance memory, treat anemia of women and children, promote the growth and health care of bones and teeth. It is especially high in iodine, and can improve the body's immunity, but the only thing I like is its fresh fragrance. Mung bean is a must for clearing heat and relieving summer heat, and autumn tiger is an indispensable product. This dish comes from a Sichuan restaurant in front of the campus of Nanchong University. Although the earthen pot in the shop is not used, the taste of casserole is also delicious. "

Production steps:

Step 1: change the spare ribs into small pieces, rinse them, put them in a frying pan, add cold water to boil the blood, and then boil the water for about 2 minutes.

Step 2: add appropriate cold water to casserole, add mung beans and laver, open fire to boil, and add hot water to spare ribs to avoid meat shrinkage.

Step 3: add the spareribs and ginger, add half a teaspoon of cooking wine, bring to a boil over high heat, turn to low heat and simmer slowly.

Step 4: the soup usually needs to be cooked for at least 3 hours, so the taste of the soup will be more delicious. It has the fragrance of mung bean and laver, which is very delicious.

Materials required:

Spare ribs: moderate amount

Mung bean: two

Laver: right amount

Ginger: one piece

Cooking wine: moderate

Salt: right amount

Note: 1, stewed spareribs can be appropriate to build some spine, so that the soup taste stronger; 2, Porphyra should not eat more, digestive function is not good, element body spleen deficiency who eat less, can cause diarrhea, abdominal pain, loose stools fasting.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Zi Cai Lv Dou Dun Pai Gu