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

Spare ribs soup with corn and vegetables

Introduction:

Production steps:

Step 1: put the bone in water, boil it for a while, and wash off the blood.

Step 2: rinse the bones repeatedly, put them into a casserole, add 1.5 times of water and bring to a boil. After 10 minutes, turn down the heat and cook for 1 hour.

Step 3: after one hour, add corn and cook for 10 minutes.

Step 4: add Pleurotus eryngii, lotus root, yam and pumpkin, and cook for another 5 minutes.

Step 5: remove and add a little seasoning salt. There is no seasoning salt, ordinary iodized salt can also be added. (less salt, better flavor of bone soup and sweetness of corn.)

Step 6: clean the bones, rinse with water, and then soak in water for more than half an hour. Then wash it clean (pay attention not to damage it in summer)

Step 7: cut corn into segments. I like the sweet taste of corn, so I choose green sweet corn from Taibai Mountain. Corn is twice as much as other vegetables, so the soup has the sweet taste of corn... If you like waxy corn, it's OK.

Step 8: cut pumpkin and lotus root into sections, slice yam and Pleurotus eryngii, and soak medlar in water. The cut yam is soaked in white vinegar and water to prevent discoloration.

Materials required:

Keel: 2 kg

Corn: 2

Tanggu: right amount

Yam: a short section

Pumpkin: a little bit

Pleurotus eryngii: small half

Lotus root: Half Root

Medlar: Several

Seasoning salt: a little

Ginger: 4 slices

Chinese prickly ash: how many

Note: 1, soup with the best casserole. Heat for an hour. It's not good to cook for too long. Nutrition will be lost. 2. The bone is made of keel and club bone. There is no meat to eat, only ribs, soup is not fresh enough. So I like to use the keel most... hey... 3. In fact, carrots can be added, but I am very resistant to it. You can choose if you like.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Yu Mi Za Shu Pai Gu Tang