Bean and balsam pear spare ribs soup

Bean and balsam pear spare ribs soup

Introduction:

"Brazil lost that night, which made me sleepless for a long time, but I will not give up on you. I will cheer for you. I believe we will see you again in four years. I want to carry his heart, fall its line, for you prepared such a soup - soybean bitter gourd ribs soup. Bitter gourd as a representative of your sweet and bitter; soybean on behalf of the Brazilian team will be brilliant forever

Production steps:

Step 1: soak dry soybeans in advance.

Step 2: blanch the cleaned spareribs in a pot of boiling water, so as to remove the bloody smell better.

Step 3: put the blanched ribs into the casserole of boiling water, put in ginger slices, first boil them with high heat, then simmer them for 1 hour.

Step 4: cut the bitter gourd into small pieces.

Step 5: after one hour, add the cut bitter gourd and soaked soybean, bring to a boil over high heat, and simmer over low heat for half an hour.

Step 6: wash and dice the parsley. When the soup is ready, add some salt, chicken essence and pepper. Finally, put in the parsley. Turn off the heat.

Materials required:

Soybeans: moderate

Spare ribs: moderate amount

Balsam pear: moderate amount

Parsley: right amount

Ginger: right amount

Chicken essence: appropriate amount

Pepper: right amount

Refined salt: right amount

Note: soup nutritional value: rich in vitamin C and calcium, phosphorus, iron, zinc, etc.; balsam pear and soybean ribs soup smell bitter and sweet, Qingrun, Qingshu chure, Jianpi, Ziyin, Runzao, Mingmu Jiedu, Yiqi Zhike effect; summer Jieshu soup is suitable for repeated drinking during the summer heat. It is also commonly used in the treatment of fever, thirst, furuncle, rash, conjunctivitis and so on.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: bitter