Seasoning: salt, vinegar and pepper.
Steps:
1. Chop the spareribs, blanch them, rinse off the floating foam, take them out and drain them for later use.
2. Peel carrots, wash and cut into small pieces, and wash and dice corn for later use. 3. Cook the blanched ribs with water, ginger slices and a few drops of vinegar.
4. Add the corn. After the carrot pieces are boiled again, turn to low heat and stew for about 100 minutes. Add a little pepper to taste. PS:
Add a little vinegar to the ribs, and the calcium in the bones will overflow more easily, which is beneficial to the body to better absorb the calcium in the ribs. . . The practice of laver egg flower soup (how to make beautiful egg flowers) Material: laver egg coriander starch balsamic vinegar
Seasoning: salt, sesame oil, broth essence.
Exercise:
1. Wash and dry laver, break eggs for later use, and cut parsley into powder.
2. Boil water in the pot, add laver and boil again, add salt and pour water starch.
3. Stick a pair of chopsticks on the edge of the egg liquid bowl and let the egg liquid pour into the pot evenly along the chopsticks.
4. Add broth essence, a little balsamic vinegar, sprinkle coriander powder, and finally add sesame oil to get beef yam soup. Ingredients: 500g beef, 0/50g yam/kloc-,4 slices ginger, onion, cooking wine and salt.
Exercise:
1. Cut the beef into pieces, add water to the pot and boil it, then take it out and wash it.
2. Put the blanched beef in a pressure cooker and add cooking wine, onion and ginger. After the water is boiled, inflate it and simmer for 40 minutes.
3. Add the chopped yam into the cooked beef soup and cook the salt. The practice of stewed pork hands with soybeans (the most classic nourishing and beautifying soup) Materials: soybeans, pork hands, ginger and salt.
Steps:
1。 Soybeans have been soaked in cold water in advance. Chop pig's hands into small pieces and wash them. Slice ginger for later use.
2。 Put water in the pot, put a few slices of ginger in, boil, put the pig's hand in, boil the blood out, take it out and rinse it with clear water.
3。 Then take out ginger slices, pork hands and soaked soybeans from the casserole, add appropriate amount of water, and turn to low heat after the fire is boiled.
4。 Stew until the beans are cooked and rotten, the soup is thick and white, and the fragrance is overflowing. Add some salt, chicken essence and pepper to taste. The method of black fungus and jujube lean broth: 30g of black fungus (wild is better), 350g of lean pork and 2~3 slices of ginger.
Cooking: soak and wash black fungus; Soaking Fructus Jujubae, removing core, and cleaning; Wash and shred lean pork for later use. First, put auricularia auricula and red dates into a clay pot, add 1500ml water (about 6 bowls of water), cook for 60min, add lean pork and ginger, roll until cooked, and add appropriate amount of salt. The practice of fig-apple-pig bone soup (Xian Yi nourishing soup suitable for all ages) The fig-apple-pig bone soup has the effects of clearing the intestines, moistening the lungs, reducing swelling and detoxifying. Apples in soup can moisten the lungs and nourish the heart, stimulate appetite and promote fluid production, and regulate the spleen and diuresis. Figs can strengthen stomach, moisten intestines, reduce blood fat, reduce swelling and detoxify; Pig spine can nourish marrow, nourish yin and strengthen bones and muscles, so fig apple pig bone soup is definitely a Xian Yi soup suitable for all ages. Materials:
Two apples
30 grams of figs, 500 grams of pig spine;
1. Wash figs and soak them slightly; Cut the apple into pieces, remove the core and leave the skin;
2. Wash the pig spine, cut it into large pieces, blanch it in boiling water for a while, take it out and rinse it with clear water, and drain it for later use;
3. Put 2500 ml of water into the soup pot. Boil the water and put it in the pig's spine fire for half an hour. Then put the rest of the ingredients in, boil over high heat, turn to low heat (the soup must be kept in a slightly boiling state), cook for 1.5 hours, and add salt to taste.