Stewed pork ribs soup with radish and soybean;
Ingredients: ribs, accessories: lotus root, soybean, jujube, coriander powder, seasoning: salt, cooking wine, chicken essence, broth, onion, ginger, soy sauce, pepper, cooking oil. Practice: 1. Cleaning ribs, cutting into pieces, peeling lotus root, cleaning, and cutting into pieces; 2. light the fire in the pot and add oil. When the oil temperature is 50% hot, pour in the ribs and stir fry. Add cooking wine, soy sauce, broth, pepper, onion, ginger, soybean, salt and lotus root and cook together. After taking out of the pot, pour into the casserole, stew until the meat is separated from the bone, and sprinkle with coriander powder when taking out. Features: delicious, fragrant and nutritious. Tip every day: Lotus root has the effects of nourishing the heart, calming the nerves, strengthening the spleen and astringing the intestines.
Steamed ribs soup with wax gourd sauce Ingredients: 250g small ribs, wax gourd sauce 1 small pieces, 2 slices of ginger, and half a tablespoon of wine. Practice: 1. Blanch the ribs first, remove the blood, and put them into the rice cooker. 2. Add 3 cups of boiling water and wine and cook for 20 minutes, then add the wax gourd sauce and cook for 10 minute to eat the wax gourd sparerib soup. Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt, coriander. Methods: 1. Peel the wax gourd and cut into pieces. 2, ribs are hot to blood. 3. Boil the ribs with water until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander. Features: This soup has a light taste, which is beneficial to clearing away heat. Ingredients: soybean 100g, ribs with bones 1000g, 30g wine, 3 onions, 4 ginger, refined salt and monosodium glutamate. Methods: 1. Soak soybeans in clear water for about 2 hours, cut ribs into pieces 1.5cm long, put them in a casserole filled with water with ginger slices, boil them with strong fire, and then stew them with low fire until the soybeans are cooked and the pig bones can be chewed. 2. At this time, add wine, refined salt and monosodium glutamate and burn for another 5 minutes. Sprinkle with chopped green onion and you can eat meat and drink soup. Efficacy: This soup is crispy and delicious. It can be taken alone or with meals. 1 time can be divided into 3 meals, and taken once a day for 3 days. Do it every 7 days 1 time, and take it continuously for 3-4 times. Huadou sparerib soup raw materials: Huadou 150g, small ribs 150g, auxiliary materials: 3 bowls of water: 1, washed Huadou, soaked in clear water in advance 12 hours. 2. Blanch the small ribs in boiling water, pick them up and drain them, and put them in a container with beans and water. 3. Put the container into an electric cooker (put 1 bowl of water in the cooker), steam it twice, and then take it out for eating. Features: It can effectively eliminate fatigue. Eating flower beans can eliminate fatigue and prevent heart disease. Tomato and potato ribs soup main ingredients: tomato and potato ribs auxiliary materials: candied dates and dried tangerine peel seasoning: refined salt, chicken essence, ginger slices, clear water and cooking oil. Cooking method: 1. Peel tomatoes and potatoes, wash and cut into pieces, wash the ribs with boiling water to remove the bloody smell, and take them out with cold water. 2. Put fire in the pot, pour in proper amount of oil, add ginger, onion, potato and tomato, stir fry, then add dried tangerine peel and candied dates, and pour the soup of ribs into boiling for later use; 3. Take out the ribs and put them in an electric cooker, pour in the cooked soup and appropriate amount of water, add chicken essence and salt, lock the lid, and set the controller for 20 minutes (or press the soup button); 4. After the rice cooker is insulated and decompressed, open the lid and take out the tray. Features: This soup supplements nutrition. Materials of ribs soup with golden and silver dishes: four liang of dried vegetables, one catty of fresh Chinese cabbage, four or six candied dates, twelve ribs and one corner of dried tangerine peel. Practice: Wash dried vegetables and dried tangerine peel. Wash cabbage and candied dates. Clean lean meat and fly water. First, put the dried tangerine peel into a proper amount of clear water and boil it together, then put all the ingredients into boiling water for ten minutes, and then simmer for about three hours with salt to taste. Cabbage ribs soup ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft. Vegetable ribs soup ingredients: a catty of ribs, half a cabbage and two tomatoes. Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper. Practice: first blanch the ribs in Sichuan, then remove the blood, then wash off the foam, then blanch the ribs in boiling water and cook them for half an hour on low heat. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve. Ingredients of ribs soup: twelve small ribs, one white radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt. Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating. Ingredients: small row of twelve taels, half taels of golden needle, and two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes. Bitter gourd sparerib soup material: twelve ribs and one bitter gourd. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: after the ribs are blanched to remove blood, add a spoonful of wine to the stew pot and steam with water for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when cooked and soft. Bitter gourd ribs soup material: bitter gourd 500g, ribs 400g, onion, ginger, Shaoxing wine, salt and monosodium glutamate. Practice: 1, the stem of bitter gourd is removed and the pulp is cut into pieces; Wash the ribs and cut them into small pieces. 2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash. 3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate. Potato ribs soup ingredients: 12 fresh pork chops (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water. Practice: (1) Wash the original ribs and peel the potatoes and wash them; Peel the tomatoes and cut them into four parts. (2) Boil water in a straight casserole, add ribs and potatoes, and boil over high fire. Cook for about two hours with slow fire, add tomatoes and roll a few times. Note: (1) Blanch the tomatoes with boiling water, then soak them in cold water for a while, and then peel them easily. (2) Wash the potatoes and cook them in boiling water for a while. Suitable for all kinds of people to tonify in autumn and winter. Ingredients: pork ribs or pork hands 1 kg-5 kg. Materials: Radix Codonopsis 20g, Radix Adenophorae 20g, Rhizoma Zingiberis Recens 5g, Rhizoma Polygonati Odorati 20g, Rhizoma Dioscoreae 10g, Bulbus Lilii 10g, Coicis Semen 10g, Semen Euryales 10g, and Lentils 10g. How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high fire; Then stir-fry the meat with low heat until it is rotten, and add a little salt. Hericium erinaceus Octopus sparerib soup Ingredients: about one or two Hericium erinaceus, three or two Octopus, twelve spareribs, one and a half lotus seeds, one tablespoon of Lycium barbarum, ginger slices with a little seasoning: salt. Appropriate method: (1) Wash the octopus soaked hair; Pork ribs come out of the water, wash, drain and keep. (2) After the Hericium erinaceus is soaked, remove the pedicel, roll it with light salt water for about fifteen minutes, take it out, wash it, dry it, and cut it into pieces for later use. (3) washing the scorpion; Soak the lotus seeds slightly, remove the core and wash them for later use. (4) Put all the above materials into the soup pot together, and inject a proper amount of water. After boiling with strong fire, cook with medium and small fire until the materials are full of soup, season with a proper amount of salt, and eat while it is hot. Ingredients: frozen clam meat, six potatoes, eight tomatoes, four ribs, twelve ginger, four shallots and two handfuls of salt. Appropriate amount of salt: 1 clam shell Thaw, wash, add appropriate amount of water to boil, add two pieces of ginger and onion, and then wash. 2 potatoes are peeled and washed. 3 Slice the tomatoes and remove the seeds, then clean them. 4 wash the ribs and rinse them with flying water. 5 Boil a proper amount of water, add clams, potatoes, tomatoes, ribs and ginger slices, boil for two hours, and season with salt. Papaya ribs tonic soup Ingredients: papaya 250g ribs 250g kelp 50g sweet corn 50g seasoning: salt, chicken powder, pepper, corn starch cooking wine, ginger, coriander production: (1). Chop ribs 2cm square, wash with water, and cut papaya 2cm square for use. (2) Soak the ribs and papaya in a casserole, add boiling water, chicken powder, red dates, medlar, cooking wine and fire, and then simmer for about 30 minutes. (3) Add pepper, monosodium glutamate, refined salt, ginger and coriander to taste before cooking. Efficacy: Sweet and delicious, rich in nutrition, papain can clear the heart and nourish the stomach, moisten the lungs and help digestion, and papain also has anti-tumor effect. Kelp, also known as "Longevity Vegetable", contains calcium100g, iron and iodine as high as1177mg, and is rich in trace elements such as vitamins, fucoidan and mannitol. It is a treasure house for human body to absorb calcium and iron, and is also helpful for beauty. It has nourishing and health-care effects on children's growth and development, old age and infirmity, and rehabilitation after illness. Corn radish ribs soup materials: white radish, corn cob, front ribs, onion, ginger. Practice: 1. Poke a small bone in the front row (you can buy pre-packaged ribs in the supermarket), blanch it in boiling water to remove blood, remove it and rinse it with cold water. 2. Peel the radish and cut it into hob blocks for later use. Cut the corn into three or four centimeters long sections for later use. Add a few drops of vinegar and yellow wine to the whole onion, and add about 3CM of cold water (more if you like soup). After the fire boils, turn to low heat and simmer for about an hour, then add radish and corn segments and continue stewing for 30-40 minutes. 4. Remove ginger and onion before cooking, add salt and chicken essence, and serve chopped green onion with wine. Carrot ribs soup material: carrot. Output: 1. Wash carrots, spareribs and dried tangerine peel respectively, and chop spareribs for later use. 2. Wash the gourd and melon, peel off the hard skin and cut into blocks for later use. 3. Add a proper amount of water to the casserole, simmer until the water boils, then add all the above materials, continue to simmer for 2 hours with medium fire, and add a little monosodium glutamate. Rehmannia mung bean ribs soup materials: Rehmannia one or two, mung bean two or two, a white radish, a catty of ribs. Practice: 1, Radix Rehmanniae and mung bean were washed with clear water respectively. 2, white radish peeled and cut corners, washed and set aside. Chop the ribs, wash them, blanch them in boiling water for five minutes, and drain. 3. Put Rehmannia glutinosa, mung bean and white radish into the pot, inject appropriate amount of water, boil over high fire, add ribs, stew for two hours with low fire, and season with salt. Pumpkin and mung bean sparerib soup materials are: ribs, mung beans, pumpkins, ginger and rock sugar. Practice: 1, cut the ribs into sections, and use water bubbles to remove blood. Then let the water pass. 2. Pick up the ribs and put them in the pot for dry frying. Stir-fry the water. You can add a little ginger slices and fry them in water for later use. 3. Wash the mung beans and put them in the pot until the color changes from green to yellow. 4. Put mung beans into the pot and add water to boil. 5. After the water is boiled, put the ribs in the pot, stew them on low heat, add salt and rock sugar. 6. Boil again for 10 minutes, then add pumpkin slices. 7. Stew on low heat for 30 ~ 40 minutes until the mung beans burst. Tomato and potato ribs soup main ingredients: tomato and potato ribs auxiliary materials: candied dates and dried tangerine peel seasoning: refined salt, chicken essence, ginger slices, clear water and cooking oil. Cooking method: 1. Peel tomatoes and potatoes, wash and cut into pieces, wash the ribs with boiling water to remove the bloody smell, and take them out with cold water. 2. Put fire in the pot, pour in proper amount of oil, add ginger, onion, potato and tomato, stir fry, then add dried tangerine peel and candied dates, and pour the soup of ribs into boiling for later use; 3. Take out the ribs and put them in an electric cooker, pour in the cooked soup and appropriate amount of water, add chicken essence and salt, lock the lid, and set the controller for 20 minutes (or press the soup button); 4. After the rice cooker is insulated and decompressed, open the lid and take out the tray. Features: This soup supplements nutrition. Rib soup with cold melon and soybean Ingredients: remove the flesh of cold melon, soak the soybeans until soft, and boil the ribs in water. Practice: put the ingredients together in a casserole, add a few slices of ginger, bring to a boil over high fire, turn to low heat, and season after 1.5-2 hours. Bitter gourd is sweetened by adding soybean. This soup is very suitable for drinking in summer. Ingredients of Chinese yam sparerib soup: 500g of small ribs, 300g of Chinese yam, and proper ingredients of Chinese wolfberry: ginger slices, onion, cooking wine, salt and chicken essence. Production process: 1. Wash the small ribs, put clear water, boil the boiling water with strong fire, pour out the blood with white floating objects, and wash the ribs. 2. Put a pot of water and a few slices of ginger and chicken essence. After the ribs are almost simmered, put them in and add a little wolfberry. Cook for about half an hour on low fire, you can try it with chopsticks. When the yam is ripe and soft, you can serve corn and mushroom sparerib soup. Ingredients: 2 corn, 5 mushrooms, ribs 1 kg, salt. Practice: the ribs are scalded to remove blood, the corn is cut into sections, and the mushrooms are soaked to remove the pedicle. Boil ribs, corn and mushrooms with high fire and stew with low fire 1 hour. Sprinkle with salt and take it out. The practice of lotus root peanut sparerib soup: 1. Wash and cook peanuts, and add a proper amount of salt and a spoonful of sugar. 2. When the peanuts are almost soft (about half an hour later), add sliced lotus root and continue to cook. 3. Cook for about 20 minutes, add the ribs (to copy, remove the dirt), and cook for a while until the ribs are soft. When seasoning, the salt is not enough. You can add some monosodium glutamate or something, of course, you don't need to add it. ) cuttlefish ribs soup material: ribs. 400g dried cuttlefish. 50 grams of ginger. 1 small seasoning: refined salt. 2 teaspoons of monosodium glutamate. 1 tsp practice: 1. Wash the ribs, cut into pieces and dry them. 2. Add water to the pot, add ribs and cuttlefish slices when the water boils, cook over medium heat until it is broken, and pick it up for later use; 3. Put the ribs, cuttlefish slices and ginger into a casserole, inject clean water, cook for 2 hours on low heat, and add refined salt and monosodium glutamate. Features: The soup is delicious and full of flavor. Note: when cooking soup, you must skim off the foam, otherwise the soup will not be white. Ingredients: 8 Liang of bean sprouts (about 320g), 2 Liang of cuttlefish (about 80g), 6 Liang of ribs (about 240g), 2 slices of ginger, and appropriate amount of salt. Production process: 1. Cut off the roots of bean sprouts, wash them, drain them, and fry them in a hot white wok. 2. Wash, chop and drain the ribs. 3. Wash cuttlefish with warm water and soak for 20 minutes. 4. Boil 6 cups of water, add all the ingredients, slow fire 10 minute, slow fire 1 hour, and season with salt. Agrocybe aegerita sparerib soup main ingredients: ribs auxiliary materials: Agrocybe aegerita, ginger, garlic and coriander seasoning: salt, chicken essence, soy sauce, cinnamon, dried tangerine peel, aniseed, clove, fragrant leaves and pepper. Cooking method: 1. Put oil in the pan, stir-fry garlic slices after the oil is hot, and then add all kinds of ribs.
Cabbage ribs soup ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft. Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time. Vegetable ribs soup ingredients: a catty of ribs, half a cabbage and two tomatoes. Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper. Practice: first blanch the ribs in Sichuan, then remove the blood, then wash off the foam, then blanch the ribs in boiling water and cook them for half an hour on low heat. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve. Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but it can't be cut into small pieces. It can be torn into pieces by hand and tastes better when cooked by heating. Ingredients: twelve small ribs, one white radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt. Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating. Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste. Ingredients: small row of twelve taels, half taels of golden needle, and two slices of ginger. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes. Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat. Bitter gourd sparerib soup version 1 Material: twelve spareribs and one bitter gourd. Seasoning: one tablespoon of wine and one teaspoon of salt. Practice: after the ribs are blanched to remove blood, add a spoonful of wine to the stew pot and steam with water for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when cooked and soft. Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as the particles are coarse, the bitterness will be lighter. Bitter gourd ribs soup version 2 500 grams of bitter gourd, 400 grams of ribs, onion, ginger, Shaoxing wine, salt, monosodium glutamate. Practice: 1, the stem of bitter gourd is removed and the pulp is cut into pieces; Wash the ribs and cut them into small pieces. 2. Add a proper amount of water to the pot, bring it to a boil, add ribs to boil off blood bubbles, remove and wash. 3. Get the pot on fire, add ribs and water, and bring it to a boil. Skim off the froth, add the onion, ginger slices and Shaoxing wine, switch to low heat until the ribs are cooked, then add bitter gourd and cook for about 10 minute, and season with salt and monosodium glutamate. Microwave oven practice: add ribs and water, first cook the soup with high fire for 6 minutes, skim off the foam, then add onions, ginger slices and Shaoxing wine, then cook the ribs with medium and small torches for 20 minutes, then add bitter gourd, then cook with high fire for 3 minutes, and then use medium and small fire 10 minute. Key tip: put bitter gourd after the ribs are cooked, otherwise the melon will be easily broken; Using chicken powder instead of monosodium glutamate tastes better; This soup has the function of relieving summer heat, and it is simple and convenient to use in microwave oven. It is a good summer product.