Zhusun yam ribs soup(zhu sun shan yao pai gu tang )

Zhusun yam ribs soup

Introduction:

"Dictyophora has the functions of tonifying and strengthening the body, tonifying qi and brain, calming the mind and strengthening the body; tonifying qi and Yin, moistening the lung and relieving cough, clearing heat and removing dampness. Dictyophora can protect the liver and reduce the accumulation of abdominal fat, which is commonly known as "scraping oil"

Production steps:

Step 1: wash the spareribs, blanch them with cooking wine, and wash off the blood foam.

Step 2: add water again and boil ginger slices into soup.

Step 3: soak Dictyophora in light salt water for about 10 minutes and wash.

Step 4: peel the yam and soak it in the water.

Step 5: cut the yam into pieces, remove the roots of Dictyophora, and cut the head into sections.

Step 6: the soup is almost cooked. Add yam and Dictyophora into the soup.

Step 7: bring to a boil, add salt, adjust the chicken essence, and cook for two or three minutes.

Step 8: zhusun yam ribs soup is ready.

Materials required:

Ribs: 500g

Yam: 1 root

Dictyophora: right amount

Ginger: 1 piece

Salt: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Precautions: 1. It is not suitable to peel yams with iron utensils to avoid blackening. After peeling, yams should be soaked in water to avoid blackening. 2. 2. Soak the dried Dictyophora with light salt water for 10 minutes before cooking, and cut off the fungus cap (closed end). At the same time, remove the flower part of Dictyophora (reticulate part, flower is the place where the aroma of Dictyophora is concentrated), and only keep the stem, otherwise it will have a strange smell.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Sun Shan Yao Pai Gu Tang