A bowl of meat and vegetable -- rural spareribs soup

A bowl of meat and vegetable -- rural spareribs soup

Introduction:

"It's autumn, but it's going to be cool for some time. After a whole summer's heat, in this early autumn season, eating more light meat can not only open the appetite, but also better supplement the physical fitness. Plus some fresh fruits and vegetables, not only nutrition is more abundant, but also make the soup more sweet

Production steps:

Step 1: wash the ribs.

Step 2: wash the ingredients.

Step 3: add appropriate amount of water into the pot, add a few pieces of crushed ginger and bring to a boil. After boiling, pour in the spareribs and 1 tbsp cooking wine, blanch the blood, take out and wash.

Step 4: add appropriate amount of water into the casserole, add ribs, put in two pieces of ginger and 1 onion knot, bring to a boil over high heat, turn to medium heat and cook for about half an hour.

Step 5: add the cut lotus root and corn, and continue to cook for about half an hour.

Step 6: add 2 teaspoons salt, mix well, add tomato, and cook for 5 minutes.

Step 7: turn off the heat, take out the scallion knot added in front of it, and sprinkle some fresh scallion segments.

The eighth step: you can also transfer appropriate chicken essence after the fire.

Materials required:

Ribs: 500g

Corn: 1

Lotus root: half

Tomato: 1

Chives: how many

Ginger: how many slices

Table salt: 2 teaspoons

Cooking wine: 1 tbsp

Note: the heart of the poem phrase: 1: it's better to blanch the ribs in the water first, and the cooked ribs soup is more delicious. 2: When cooking spareribs soup, do not add salt too early, lest the spareribs are not easy to boil.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light