Bone soup

Materials:

Wash fresh cavity bone, ginger, peach root and cavity bone, blanch in boiling water, and then wash away blood stains.

Slice ginger (three or five slices is enough), clean the roots of seven-fingered peaches and tie them with clean thin threads.

Exercise:

1. Put the above prepared materials into a pot and add water (more water is enough at one time).

2. Set the fire to boil, then simmer for about 2 hours, add a little salt to taste, simmer for 10 minutes and turn off the fire.

Winter melon sparerib soup

Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.

Method:

1, cut the wax gourd into inches.

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.

lotus root and rip soup

Ingredients: pork chop, lotus root 500g each, ginger 1.

Seasoning: a little salt and rice wine.

Methods: 1. Beat the lotus root with a knife to loosen the lotus root meat, then cut the hob and marinate it with salt for later use;

2. Put the washed and chopped ribs directly into the pot and add cold water to boil, skim the blood bubbles with a spoon, add a piece of ginger, and then add lotus root to stew until cooked.

3, according to your own taste, salty, stewed lotus root soup, with the sweetness of lotus root.

Bitter gourd sparerib soup

500g of bitter gourd, 400g of ribs, onion, ginger, Shaoxing wine, salt and monosodium glutamate.

1, the stem and pulp of bitter gourd are removed and 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.

When the ribs are cooked, put bitter gourd, 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.

Pork chop taro soup

Ingredients: ribs, taro, ginger slices, onion segments, chopped green onion, salt, monosodium glutamate, cooking wine.

Exercise:

1. Peel taro and cut into pieces; Blanch the ribs with boiling water and pick them up.

2. Pour five bowls of water into the pot, first add ribs, ginger slices and onion slices to boil, then simmer for about 15 minutes, remove ginger slices and onion slices, then add taro to cook for about 15 minutes, then pour cooking wine, season with salt and monosodium glutamate, and sprinkle with chopped green onion.

Radish sparerib soup

Ingredients: a big white radish and small ribs.

Exercise:

1, radish crosscutting, each piece is about three centimeters thick, not too thin. Then cut it in half to form a moon.

2, ribs flying water, that is, put them in boiling water and cook them slightly, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs in cold water, add ginger slices, star anise, onion and a little cooking wine, and cook in a pressure cooker for 20 minutes.

After 4.20 minutes, pour into the soup pot, skim off the floating foam and add the radish.

5. In another 20 minutes, add salt.

6, the taste is good, ok, just fine.

note:

1, the soup is basically cooked in cold water, which is beneficial for protein to fully dissolve into the soup. At the same time, don't put salt too early, which will also accelerate the solidification of protein and affect the umami taste of soup.

2, put some vinegar, which is conducive to calcium precipitation. It is best to put white vinegar, which won't spoil the color of the soup.

Kelp ribs soup

Raw materials:

Pork ribs 400g, kelp 150g, onion, ginger slices, refined salt, yellow wine and sesame oil.

Method:

1. Soak kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. Soak thoroughly, wash, control water and cut into cubes. Wash the ribs, cut them along the bone with a knife, cut them into 4 cm pieces, blanch them in a boiling water pot, remove them and soak them in warm water.

2. Add 1 0,000 grams of clean water to a clean pot, add ribs, onion slices, ginger slices and yellow wine, bring to a boil with high fire, skim the floating foam, simmer for about 20 minutes on medium fire, pour in kelp pieces, boil with high fire for 10 minute, take out ginger slices and onion slices, season with refined salt, and pour in sesame oil.

Features: this soup is rotten and boneless, and the kelp is slippery. The whole dish is delicious and the soup is fresh.

Efficacy: "Ben Feng Jing Yuan" said that pork has the effect of "nourishing liver and benefiting essence and blood".