Yam ribs soup
Materials?
500 grams of ribs
300 grams of yam
A few drops of balsamic vinegar
Pepper 1 spoon
Chicken essence 1 spoon
Lycium barbarum proper amount
Salt 1 spoon
Proper amount of onion
Ginger 1
Cooking wine 1 spoon
Exercise:
1. Prepare 500g of ribs and 300g of yam.
2. Wash the ribs and cut them into 5 cm long pieces, put water in the pot to boil, blanch the ribs in boiling water to remove the floating foam, remove and wash.
3. Put on gloves and peel off the yam skin; If you hold yam directly in your hand, the sticky juice of yam will stick to your skin, causing redness and itching. Cut into pieces the same size as the ribs. Yam is particularly prone to blackening after peeling and dicing, which can be avoided by applying a little salt. Blanch with boiling water and pick it up. Chinese yam blanching can remove the sticky juice outside and make the boiled soup clearer. Blanch the ribs in boiling water, skim off the foam and wash.
4. Blanch the washed ribs and put them in the stew pot.
5. Put a piece of ginger in the saucepan.
6. Stew the ribs until they are half-cooked, put them into the washed and diced yam, fill them with pure water, press the soup button and stew for 2 hours.
7. Add 1 tbsp cooking wine.
8. Adding a few drops of white vinegar to the ribs can release the calcium in the ribs and dissolve it into the soup, making the yam ribs soup more delicious.
9. Stewed yam ribs soup into a soup bowl and sprinkled with medlar.
10. Add chopped green onion, 1 spoon salt, 1 spoon chicken essence, 1 spoon pepper.
1 1. The salty and delicious yam sparerib soup can be put into a bowl.