In the cold winter in the north, it's freezing outside and the indoor heating is dry. Do you need to cook some nutrients often? Thick soup. Carrot, corn and yam ribs soup is the most popular soup in my family. Corn, yam, carrots, red dates and ribs are all used. Corn has high cellulose content and sweet taste. Eating corn regularly can delay aging and promote the absorption of vitamins and calcium. Ribs contain high-quality collagen and protein. Old people and children often drink sparerib soup, which helps to keep their bones healthy. Especially in the cold autumn and winter, corn yam sparerib soup can provide a good nourishing effect for family members.

Corn yam sparerib soup:

Staple food: ribs 400g.

Supplementary ingredients: sweet corn150g, yam 90g, carrot150g, red dates 30g, onion10g, ginger10g and onion10g.

Seasoning: salt 4g.

Others: drinking water 1500ml.

Production steps:

1 First of all, prepare the ingredients needed to make this corn yam sparerib soup: according to personal preference, sparerib is a small piece with brittle bones. Whether it is sweet and sour sparerib or soup sparerib, you like to eat crispy pork cartilage; The corn used in soup is sweet corn, which is added to the soup together with carrots. Pork ribs soup is sweet, and children prefer it.

2, before the soup, you need to deal with the ribs first. Connect a proper amount of water to the soup pot, and rinse the ribs in the pot with cold water. The water level is not higher than the ribs. If the pot is boiled and then blanched, the high temperature will make the meat of ribs shrink rapidly, the bloody impurities will not be easily discharged, and the taste of the meat will become hard. We don't know how to cook it in a restaurant. No matter what you do at home, it is best to blanch the ribs in advance to remove the blood and impurities on them, so that the cooked ribs taste mellow and not fishy.

3. Bring boiling water to a large fire, and skim the floating foam on the surface of the soup pot with a spoon. After processing the ribs, I began to prepare all kinds of auxiliary materials for soup: the corncob of sweet corn is very nutritious, which makes the corncob more delicious and more convenient to hold with chopsticks when drinking soup. This time the corn was not cut, so I chopped it into strips. Only one third of corn was used; Wash carrots, peel them and cut them into hob blocks.

4. Add about 1.500 ml of boiling water to the soup pot with ribs, and then put the corn, carrot, onion ginger and red dates into the soup pot and cook together. After the fire boils, cover the soup pot and simmer slowly. These ingredients, which can be cooked with ribs at the same time, are more delicious the longer they are stewed, and the more they can integrate the nutrition of the ingredients into the soup.

5, ribs soup simmer for about an hour, open the lid to see the rich fragrance of the soup, put the yam into the pot and continue to stew for about half an hour. Because the iron stick yam tastes like glutinous rice after cooking, it should be put in half an hour before cooking. If there is oil slick or foam on the surface of sparerib soup, skim it off with a spoon to ensure that the soup is mellow.

6. Thick soup made of so many kinds of ingredients is delicious without too much seasoning, because corn, carrots and red dates are sweet, and stew is slightly sweet and not suitable for being too salty. Add a little salt, fully stir and melt, and then serve with your family. The pot is decorated with fresh chives to enhance the color and taste. The ribs are boneless and crispy, the yam powder is glutinous and sweet, and the corn is sweet and full. Be sure to drink it while it is hot! Give your family a bowl of hot soup in winter to warm your stomach and heart.