Corn Yam Pork Ribs Soup
1.
First, prepare the ingredients needed to make this corn and yam pork ribs soup: According to personal preference, pork ribs are small pieces of ribs with crispy bones. Whether sweet and sour ribs or soup ribs, you like to eat crunchy pork cartilage; boiling soup Sweet corn is selected for the corn, which is put into the soup with carrots. The pork ribs soup is sweet and sweet, and children prefer to drink it. Try to choose yam with iron sticks as much as possible. After being boiled in the soup, the yam has a glutinous texture and is especially delicious.
2.
Before boiling the soup, you need to treat the ribs first. Fill the soup pot with some water and cook the ribs under cold water until the water level is lower than the ribs. If the pan is boiled and then blanched, the high temperature will cause the pork ribs to shrink rapidly, bloody impurities will not be easily discharged, and the meat will have a hard taste. We don’t know how to cook the ribs at home. Regardless of the method, it is best to blanch the water in advance to remove the blood and impurities on the ribs. The cooked ribs will taste mellow and not smelly.
3.
Bring the water to a high fire, boil for a few minutes, and you will see a layer of bloody foam floating on the ribs. Use a spoon to skim the foam on the surface of the soup pot and cook until no more foam appears in the soup, indicating the ribs The blood and impurities on the top are cleaned up. Use a colander to remove the clean ribs after the water into the soup pot for use.
4.
Process the ribs, and start preparing various supplementary ingredients for the soup: the cob of sweet corn is very nutritious, for the corncob to be more delicious, and for the soup to be more convenient to use chopsticks to eat, this time the corn is not cut and reeled, I will use the corn Split into strips. Only one-third of a corn is used; the carrots are washed and peeled and cut into hob pieces; the yam is peeled and cut into sections; the green onions are cut into sections, and the ginger is sliced for later use; adding a few red dates will increase the clearness of the ribs soup. The sweet taste makes the soup more nourishing and nutritious. I made the scallions to decorate the color scheme. It can be used or not according to personal preference.
5.
Add about 1500ml of boiling water to the soup pot with the ribs, then put the corn, carrot, green onion, ginger and red dates into the soup pot and cook together. After the high heat is boiled, cover the soup pot with the lid on low heat Simmer it slowly. These ingredients that can be cooked at the same time with the ribs are the longer they are simmered, the more delicious they are, and the more they can incorporate the nutrients of the ingredients into the soup.
6.
Simmer the ribs soup on low heat for about an hour. Open the lid and see that the soup is thick and fragrant. Put the yam into the pot and continue to simmer for about half an hour. Because the iron stick yam has a smoother texture after being cooked, just put it half an hour before it is out of the pot. If there is slick oil or foam on the surface of the ribs soup, use a spoon to skim it out to ensure that the soup is clear and mellow.
7.
Turn off the heat when the yam is cooked. The steaming corn and yam ribs soup is ready to cook. The nutrition of the red dates and carrots has been incorporated into the soup. Use chopsticks to pick up a section of corn, the corn grains immersed in the thick soup are full, with a light smell and sweet smell, I can’t wait to taste it right away.
8.
The thick soup made with so many ingredients does not need too much seasoning to be delicious, because the corn carrot and red dates are sweet, the stewed soup is slightly sweet, so it is not suitable for being too salty, add a little salt to it After stirring and melting, you can serve it with the family and taste it with the family. The fresh chives are added to the pot to enhance the color and taste, the ribs are boneless and crispy, the yam powder is glutinous and sweet, the corn is sweet and glutinous, the mouth is sweet, and the mouth is sweet. Hot drink! In the cold winter, a bowl of hot soup for the family, warms the stomach and the heart.
Tips:
1. When the ribs are blanched, it is best to cook them under cold water. Because if you boil the water and then blanch the ribs, the high temperature will cause the meat on the ribs to shrink rapidly, bloody impurities will not be discharged easily, and the meat will become hard.
2. Cooking soup is the same as cooking porridge. Before cooking, try to add enough water at one time according to the number of people drinking soup at home. The thicker the porridge and soup, the more delicious it will be. The renewal of water will affect the taste of the soup.
3. Since the iron stick yam has a waxy texture after being cooked, do not cook it at the same time as the hard-to-count corn carrots, otherwise the yam will melt in the soup if it is boiled, and there will be a lot of slag in the ribs soup, which will affect the purity and Taste. Except for those who like to boil yam in the soup and drink it together.
4. The ribs soup is the original flavor, because the ingredients are richer, the corn, carrot, and red dates are in the soup to give a sweet taste, so I didn't add any other seasonings except salt! Of course, they also need to be adjusted according to their own habits and tastes.
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