Spare ribs soup with corn and vegetables(yu mi shi shu pai gu tang )

Spare ribs soup with corn and vegetables

Introduction:

"Corn lowers blood cholesterol levels and prevents it from depositing on the walls of blood vessels. Among all staple foods, corn has the highest nutritional value and health function, which can prevent heart disease and cancer. Corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension. Spareribs have the effects of nourishing yin and moistening dryness, benefiting essence and nourishing blood. They are suitable for those with deficiency of Qi and blood, yin deficiency and poor appetite. Spareribs also provide high-quality protein and fat necessary for human physiological activities, especially rich in calcium, which can maintain bone health and provide calcium for children and the elderly. In autumn and winter, it has a good tonic effect to use bone soup or stewed spareribs soup. Corn spareribs soup is simple in material and easy in practice. It is a common home dish. It can not only appetizer and benefit the spleen, but also moisten the lung and nourish the heart. It is suitable for those with weakness of spleen and stomach, loss of appetite, fatigue, palpitation, fatigue, etc

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the spareribs with clean water.

Step 3: cut the corn into small pieces and blanch it.

Step 4: blanch the ribs.

Step 5: pour in proper amount of water in casserole, add onion and ginger and blanched ribs.

Step 6: add cooking wine.

Step 7: bring to a boil the large ingredients and fragrant leaves over high heat and simmer over low heat for 20 minutes.

Step 8: slice broccoli pedicel, carrot and radish.

Step 9: blanch the broccoli stem in boiling water and set aside.

Step 10: blanch the carrots and radishes again.

Step 11: stew the spareribs for 20 minutes, add corn and continue.

Step 12: add carrots and radishes after simmering for 20 minutes.

Step 13: add broccoli pedicels after 10 minutes and continue to cook for 3 minutes.

Step 14: add appropriate amount of salt.

Step 15: add pepper.

Step 16: add a little chicken essence, pour in a little sesame oil and turn off the fire.

Materials required:

Pork ribs: 250g

Corn: 1

Carrot: 1

Radish: 50g

Cymbidium pedicel: 50g

Scallion: right amount

Ginger: right amount

Cooking wine: 10g

Big material: 3

Fragrant leaves: 2 pieces

Salt: right amount

Pepper: 2G

Chicken essence: a little

Sesame oil: appropriate amount

Note: the spareribs should be washed out, and the blood should be boiled in the stew, so that the spareribs soup will be clear and delicious. The broccoli pedicels are put in at last. It tastes bad after a long time.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yu Mi Shi Shu Pai Gu Tang