Corn and Vegetable Pork Ribs Soup
by Beyond the sea
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Boil the bones over a big fire for a while to wash away the blood.
2. Rinse the bones after flying water repeatedly, put them in a casserole, add 1.5 times the amount of water, and bring to a boil. After 10 minutes of high fire, turn off the heat and cook for 1 hour.
3. After one hour, add corn and cook for 10 minutes.
4. Add pleurotus eryngii, lotus root, yam, and pumpkin, and cook for 5 minutes.
5. Serve and add a little seasoning salt. There is no seasoning salt, and ordinary iodized salt can be added. (With less salt, it is better to emphasize the taste of bone broth and the sweetness of corn.)
6. Wash the bones, rinse with water, and soak in water for more than half an hour. Then rinse it off (be careful not to put it out in summer)
7. Cut the corn into sections. I like the sweetness of the corn, so I choose the green sweet corn from Taibai Mountain. The amount of corn is twice that of other vegetables, so the soup has the sweetness of corn, hehe. . . If you like waxy corn, you can.
8. Cut pumpkin and lotus root into sections, slice yam and pleurotus eryngii, soak the wolfberry in water to soften. The cut yam is soaked in white vinegar with water to prevent discoloration.
Tips:1. The casserole is best for boiling soup. Warm the fire for one hour. Boiled for too long is not good, and nutrients will be lost.
2. Choose keel and rod bone for bones. There is no meat to eat on the bones, and the soup is not strong enough for the ribs. So I like to use the keel the most. . . Hehe. . .
3. Carrots can actually be added, but I am very resistant to it. If you like, you can also choose.
