This season's soup tastes lighter and easier to eat. Fresh corn in the morning market, buy 1 one tendon, is a good ingredient for cooking soup. Autumn is the season when corn ripens. Golden corn kernels are full and nutritious. When using ribs to make soup, the soup is sweet and delicious. The whole family loves this bite. Fill the spleen and stomach with 1 root yam, and one person can drink two sweet corn ribs soup. Many corn sparerib soups are very greasy. When cooking soup, you must wash the ribs first, don't put them directly in the pot, do one more step. The soup cooked with sparerib soup is clear, delicious and not greasy.

Corn sparerib yam soup

Ingredients: ribs 600g, corn 1, sweet potato 1, 2 carrots, 3 slices of ginger, onion leaves 1, balsamic vinegar 1 spoon, a little salt, and cooking wine 1 spoon.

Production process:

Step 1: Chop the ribs into small pieces, soak them in clear water for half an hour, clean the blood in the ribs, drain them and remove them for later use.

Step 2: Prepare the required ingredients, including 1 yellow corn, carrots and yam, and clean them for later use.

Step 3: add water to the pot, add 1 tbsp cooking wine to boil, add ribs to boil, and remove the bleeding foam. This step should not be omitted. After the bleeding foam is removed from the ribs, the soup will be clear and not greasy.

Step 4: Put the fished ribs into the basin and wash them with clear water again.

Step 5: Cut the corn into small pieces, the carrot into hob pieces, and the yam into small pieces for later use.

Step 6: put the cleaned ribs into the pot, add the corn segments and ginger slices, and add enough water.

Step 7: Cover the pot. The pot I use is slightly pressurized. Cover and bring to a boil. Reduce the heat and cook for 50 minutes.

Step 8: Open the pot cover, add carrot pieces and yam segments, and stew for another 30 minutes.

Step 9: In the last five minutes, open the lid and add 1 tablespoon of balsamic vinegar. Adding vinegar to the ribs soup can promote the absorption of calcium by the body.

Step 10: Add a little salt, season well and turn off the heat.

Step 11: Delicious corn sparerib soup is ready. The soup is clear, sweet and delicious.

Tips:

1, the corn in the sparerib soup is suggested to use old corn instead of fruit corn, which tastes bad when cooked.

2, this dish is mainly to drink soup, so the ribs must be boiled to remove blood foam, so that the cooked soup will be fragrant but not greasy.

I use a miniature pressure cooker, which is similar to a pressure cooker. I can also use a casserole. It tastes better to cook with slow fire.

4, stew the soup to the end, add a little balsamic vinegar, which can promote the human body to better absorb the calcium in the ribs soup.