Ingredients: ribs 800g, noodle yam 1, carrot 1, corn 1, medlar, onion, ginger and onion.
Seasoning: sesame oil, salt, chicken essence, white vinegar and pepper.
1. Slice ginger, mince onion, cut onion into sections, and wash red dates and medlar for later use.
2. Cut the ribs into small pieces, soak them in water for 30 minutes in advance, and then wash them for later use.
3. Carrots are scraped and diced, corn is washed and diced, and yam is scraped and diced, and placed in a large bowl. Add water without yam and a little salt, stir well and soak for later use.
4. Put the ribs in cold water, add ginger slices and shallots, boil the cooking wine for 3 minutes, remove and rinse off the floating foam for later use.
5. Pour the washed ribs into a casserole, add a proper amount of water, drop a few drops of white vinegar, put the red dates on the lid, boil and simmer for 30 minutes. At the same time, take out yam and carrot, add onion and simmer for 20 minutes, add corn and simmer for 5 minutes, add Lycium barbarum, add a proper amount of salt, chicken essence (optional), pepper and a little sesame oil, and cover the lid.
A particularly sweet and delicious yam and corn sparerib soup is ready.
Tips:
1. Cut the ribs and soak them in water for 30 minutes in advance. Wash in cold water, add ginger slices and onion segments, and cook in cooking wine for 3 minutes. Remove and rinse (to remove the smell and blood foam).
2. Scrape the skin of the yam and wash it. Add a proper amount of water and a little salt to the iron frame and soak for 10 minute. The stewed yam is soft and waxy without blackening.
The most crucial step is to add a few drops of white vinegar to the soup, so that the nutrition will not be lost, but will be doubled, and the soup will be more refreshing and sweet.
4. Put the salt in when it is almost out of the pot. If we put it too early, the calcium in the ribs will be locked, so the calcium we want to absorb will not be decomposed well.