Corn and Vegetable Rib Soup

Name: Corn and Vegetable Rib Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g pork ribs; 1 corn; 1 carrot; 50g radish; 50g Broccoli stem; Some shallot; Some ginger; 10g Cooking Wine; 3 pcs Aniseed; 2 tablets Bay leaf; Some salt; 2g pepper; a little Chicken Essence; Some sesame oil

by Red Bean Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Corn can reduce blood cholesterol concentration and prevent it from depositing on blood vessel walls. Among all the staple foods, corn has the highest nutritional value and health care effect, which can prevent heart disease and cancer. Corn has certain preventive and therapeutic effects on coronary heart disease, atherosclerosis, hyperlipidemia and hypertension.
Ribs have the effects of nourishing yin, moisturizing dryness, nourishing essence and replenishing blood, and are suitable for people with insufficient blood and yin deficiency and poor appetite. Ribs also provide high-quality protein and fat that are necessary for human physiological activities. In particular, rich calcium can maintain bone health and provide calcium for children and the elderly.
In autumn and winter, use bone soup or sparerib simmering soup, which has a good nourishing effect.
Corn ribs soup has simple ingredients and is not difficult to prepare. It is a common home-cooked dish. It can appetite and nourish the spleen, nourish the lungs and nourish the heart. Regular consumption can prolong life.
It is suitable for people with weak spleen and stomach, loss of appetite, fatigue, palpitations, fatigue, etc. "

Corn and Vegetable Rib Soup

1. Prepare all the ingredients.

2. Rinse the ribs with water.

3. Cut the corn into small pieces and blanch it.

4. Blanch the ribs too.

5. Pour the right amount of water into the casserole, add green onion, ginger and blanched pork ribs.

6. Add cooking wine.

7. Add the aniseed and bay leaves to a boil over high heat, simmer for 20 minutes on medium and low heat.

8. Slice broccoli stalks, carrots, and radishes.

9. Blanch the broccoli stalks in boiling water and let them cool for later use.

10. Blanch the carrots and radishes for later use.

11. Simmer the ribs for 20 minutes and add corn to continue.

12. Add carrots and radishes after simmering for 20 minutes.

13. After 10 minutes, add broccoli stalks and cook for 3 minutes.

14. Add the right amount of salt.

15. Add pepper.

16. Add a little chicken essence, pour in a little sesame oil and turn off the heat.

Tips:
The ribs should be rinsed off the blood and boiled in the soup, so that the ribs soup will be clear and delicious.

The broccoli stalks are put in last, and the cooking time is long and the taste is not good.