Stewed cabbage with ribs is a relatively simple food. Because cabbage is the most common vegetable in winter, the choice of ingredients for this dish is not so complicated.
The practice is to chop the ribs into small pieces, put them in boiling water to remove the fishy smell, and then add raw materials such as onions and ginger. Remember to put vinegar in the pot. Vinegar can reduce the cooking time of ribs, remove the fishy smell of ribs and release the calcium of ribs, but not too much. Too much will do the opposite. When the ribs are almost cooked, add Chinese cabbage so as not to cook them too badly.
The delicious mutton soup is a kind of cold food, so in the cold winter, you should eat more mutton soup, which is delicious and warm. The practice is also very simple. Handle the mutton first, then put it in the pot, cook it slowly, and finally scoop out the impurities floating on it. It will be fine until it is milky white. Boiled mutton soup should be used with chopped green onion, coriander and other dishes. You can add appropriate amount of salt according to your own taste, and then add some cakes to make it more delicious.
Stewed chicken with black-bone chicken soup is the favorite of many people, because chicken can replenish qi and blood, which has certain auxiliary therapeutic effect on some physiological diseases of men and also has certain conditioning effect on irregular menstruation of women. It would be better to add some astragalus when stewing chicken. Astragalus membranaceus is a traditional Chinese medicine. The stewed soup is rich in protein and quality, as well as some elements such as calcium, phosphorus and iron.
The preparation method of black-bone chicken soup is not complicated. The materials are black-bone chicken and onion ginger. When cooking, clean the black-bone chicken first and filter it with boiling water, which is cleaner. Then put the ingredients in the belly of the black-bone chicken, put them in a pot and add some ingredients. Simmer until the muscles are cooked and stewed.