Low fat: Cantonese style kelp and mung bean ribs soup

Low fat: Cantonese style kelp and mung bean ribs soup

Introduction:

"I've had oral ulcers these days, and I've lost my temper at my wisdom teeth. It's really uncomfortable. I've cooked this Cantonese soup and drunk it twice. It's OK! Let's share it with you. In order to reduce the heat, you can cook the soup first, cool it and put it in the refrigerator. After cooling through, you can remove the oil on it. The second time of cooking kelp is actually more delicious and delicious! "

Production steps:

Step 1: wash and flush the spareribs, put the cold water on the pot, and boil out the blood stains in the spareribs! Remove excess grease!

Step 2: after boiling, there will be a lot of dirty things on the surface. Take out the ribs and put them into the bowl for standby!

Step 3: put cold water in the pot, add ginger slices, you can have more!

Step 4: after boiling water, add spareribs, kelp, mung beans, a little cooking wine, cook over high heat for 15 minutes, turn down the heat for 20 minutes, add salt and garlic, turn off the heat for 5 minutes!

Step 5: get out of the pot! Need to lose weight, put the soup in the refrigerator, 4 hours later, skim the white oil! Kelp diuretic, can help the body metabolism, can eat more!

Materials required:

Rib: 250g

Kelp: 2

Mung bean: 50g

Ginger: right amount

Salt: right amount

Note: the ribs should be rinsed first, and put in cool water to remove blood stains and excess oil! When boiling, change a pot of water, wait for the water to boil, put in Nao good spareribs, garlic out of the pot before adding! Mung beans soak one night in advance! Try to buy kelp with salt, not washed kelp! Kelp with salt has higher nutritional value!

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light