Yam ribs soup
Ingredients: two yams, moderate amount of ribs,
Auxiliary ingredients: a carrot, a little salt, a spoonful of cooking wine, a section of shallots, a piece of ginger and a little medlar.
Household appliances: rice cookers
Steps:
1, clean the spareribs, chop them into small pieces, wash them repeatedly, rinse off impurities and dirt on the surface, then put the cleaned spareribs in a pot with clean water, add a spoonful of cooking wine and a few pieces of onion, and bring to a boil.
2. After the water is boiled, there will be floating foam floating gradually, so you can turn off the fire.
3. Wash the blanched ribs, put them in a rice cooker, add a few slices of ginger and pour in water. Don't use too much water, just use as much water as you need. This rice cooker will not lose water in stewing soup.
4. Cover the rice cooker and select the nutrition porridge function, which takes one and a half hours.
After about an hour, peel the yam and cut it into small pieces. Cut the carrot into small pieces.
6. In the last 20 minutes, pour the yam and carrot into the sparerib soup, cover the pot and continue to cook.
7. After the soup is stewed, sprinkle a little salt to taste and sprinkle a proper amount of medlar.
Tips:
Stewed ribs soup, as long as the steps to remove fishy smell are done well, the stewed soup will not have a fishy smell, but will have a fresh and sweet taste.
Don't put the yam too early, and put it in the last twenty or thirty minutes. It is easy to stew the yam into mud too early.
When cooking sparerib soup, salt must be put at the end. Putting salt in advance will prevent protein from jumping out of the ribs, and the flavor of the stew will be greatly reduced.
Lycium barbarum should not be put in too early. Generally, it should be put into the soup after stewing, which can be stewed at the residual temperature or put in the last five minutes, otherwise it will nourish the quality of the soup.