Nutritious soup in autumn(ru qiu de ying yang hao tang hua sheng yu mi pai gu tang )

Nutritious soup in autumn

Introduction:

"This peanut and corn spareribs soup has been made for some time. I like to cook spareribs soup with corn. The soup is sweet but not greasy. I also put some red skin peanuts and wolfberry. The nutrition is more comprehensive. Drinking a bowl of spareribs soup in autumn is nourishing and delicious!"

Production steps:

Step 1: prepare the raw materials;

Step 2: wash the corn and cut it into segments;

Step 3: add water to the pan, add spareribs and ginger slices, bring the water to a boil, add appropriate amount of yellow rice wine, boil for two minutes, remove the blood foam, take out and wash for standby;

Step 4: put the boiled spareribs in the pressure cooker;

Step 5: put in the washed peanuts;

Step 6: put in corn;

Step 7: add ginger slices;

Step 8: add appropriate amount of water;

Step 9: add white vinegar;

Step 10: cover the pot well, change the medium heat to low heat and turn off the heat after 15 minutes;

Step 11: cover the pot well, turn down the heat after medium heat and turn off the heat after 15 minutes;

Step 12: after degassing, open the lid of the pot and put some salt;

Step 13: put in the washed Lycium barbarum and cook for five minutes;

Step 14: turn off the heat and add a little pepper to taste;

Step 15: enjoy it!

Materials required:

Spare ribs: 2 kg

Red peanuts: 1 bowl

Corn: 3

Wolfberry: right amount

Ginger slices: right amount

White vinegar: right amount

Salt: right amount

Yellow rice wine: a little

Water: moderate

Pepper: a little

Precautions: 1. Wash the ribs after blanching, so as not to affect the taste of the soup; 2. Add enough water at one time, do not add water midway; 3. Do not put wolfberry in too early, 5 minutes before the pot.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Ru Qiu De Ying Yang Hao Tang Hua Sheng Yu Mi Pai Gu Tang