Radish sparerib soup
Ingredients: ribs 1 root, radish 1 root, 2 tsps of salt, chicken essence 1 tsp.
Exercise:
1. Chop the ribs into pieces of about 1 inch, put them in a pot and blanch them. Add 1 tablespoon of cooking wine to the water, blanch them, wash them and take them out.
2. Put the ribs in the soup pot, add appropriate amount of water and stew for 3 hours.
3. Wash the radish, peel it and roll it into pieces.
4. Stew the ribs for 1 hour, add the radish and continue stewing for 2 hours.
5. Add salt and chicken essence to taste after stewing.
Tomato ribs soup
Ingredients: tomatoes, ribs, ginger, salt, ginger.
Exercise:
1, tomatoes are washed and cut into large pieces; Rinse the ribs with clear water to remove blood.
2. Put water in the pot, remove the bloody ribs, boil them, remove the ribs after two or three minutes and clean them.
3. Put the washed ribs in a casserole, add water, ginger slices and onion segments, and simmer for about half an hour after the fire is boiled.
4. Put the chopped tomatoes into the sparerib soup and open the fire. After the soup is boiled, turn to low heat and cook for another hour or so.
5, finally put salt to taste, you can sprinkle a little chopped green onion.
Kelp ribs soup
Ingredients: ribs 300g, kelp 100g, onion, ginger, salt, cooking wine.
Exercise:
1, kelp should be soaked in clear water 3 ~ 4 hours in advance until it swells, washed and dried, cut into cubes or tied into knots.
2. When buying ribs, ask the store to cut along the bone, cut into sections about 4 cm long, rinse with boiling water, and remove the blood foam with running water.
3. Add 1 0,000 grams of water to a clean pot, add ribs, onions, ginger slices and cooking wine, boil over medium heat and stew for 30 minutes.
4. Put it into the sea, then cook it on high fire for 10 minute, pick out ginger slices and onion segments, and season with salt.
Tip: kelp is best cooked in advance, mainly to remove the mucus on the surface; If you put it directly into the soup, you should constantly skim off the floating foam formed by mucus after boiling in order to ensure the clarity of the soup.