Carrot Soup with Corn Ribs

Name: Carrot Soup with Corn Ribs
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Ribs; 1 carrot; 1 sweet corn; Some salt; a little Chives; Some Shimizu

by Soybean family

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Children like to eat corn, especially sweet corn, whether it is directly boiled in water, stewed in soup or juice, cooking, etc., he likes to eat it. Children who don’t usually like soup, if they encounter corn in the soup Will take the initiative to drink one or more bowls, of which he rushed to finish most of the corn.
Some time ago, my friend came to eat at home. Just the ribs I ordered online a few days ago in the refrigerator, I went to the vegetable farm to buy corn and carrots and came back to cook this soup together. This soup is the most potted soup in my family. They are all suitable for drinking, and those with elderly or children at home are also suitable for drinking together. It is light and non-greasy. You don’t have to worry about growing flesh if you drink more. It can also effectively delay aging and lower serum cholesterol. Is it worth recommending? Everyone!

Ingredients

500g Ribs
1 Carrot
1 Sweet Corn
Some Salt
a little Chives
Some Shimizu

Carrot Soup with Corn Ribs

1. Prepare the required ingredients, peel the carrots and wash them

2. Soak the ribs in clean water for 15 minutes to half an hour. It is recommended to change the water once or twice in the middle.

3. Turn on the gas stove, pour an appropriate amount of water into the pot, wait for the water to boil, then add the ribs to blanch water

4. Take out the blanched ribs and rinse off the foam on the meat with clean water

5. Pour about 1.5L of boiling water into the casserole, add the blanched ribs, cover the casserole, and simmer slowly after boiling.

6. Cut 1 corn horizontally into 4 sections, then cut into small sections vertically, and cut carrots into pieces with a hob

7. Simmer the ribs in a casserole for about 25 minutes, then open the lid, add the cut corn and carrots, cover and continue to simmer for about half an hour

8. Add appropriate amount of salt to taste about 15 minutes before cooking, sprinkle a little chopped green onion to garnish after cooking

Tips:
1. Soak the ribs in cold water before blanching, which can clean the blood in the ribs more cleanly, and the stewed soup is completely odorless
2. This is a very light soup. It is recommended to add salt only as the seasoning to maintain the original taste of the soup.
3. The water in the stew must be sufficient, and it is not recommended to add water in the middle
4. Keep a low heat and simmer for about an hour throughout the whole process