Gelinuoer Lacquered Pork Ribs and Umami Soup

Name: Gelinuoer Lacquered Pork Ribs and Umami Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g pork ribs; 100g Bamboo shoots; 3s Shiitake Mushrooms; 1 piece egg; 30g Thousand pages tofu; 2 pcs Chives; 6 pcs pepper

by Xue Xiaosan

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

2

A friend came back from his hometown and brought a Southwestern style gourmet sausage with pork ribs. It's been a few days since I received this ingredient, and I haven't thought about how to eat it. Just yesterday I went to the supermarket to see fresh bamboo shoots, and thought of making a soup for a while. It happens to have Glinnoll organic flaxseed oil for flavoring. The high-quality linseed oil has a light taste, which can beautify the skin and have many benefits to the body.

Ingredients

Gelinuoer Lacquered Pork Ribs and Umami Soup

1. Wash the shiitake mushrooms, thousand-page tofu and bamboo shoots, cut into pieces, and set aside. Soak the pork ribs for half an hour in advance and boil in cold water. Cut the green onions and ginger for later use. Beat the eggs and fry them into egg skins.

2. The scent of linseed oil is very light.

3. Put the ribs, sliced ginger pepper and appropriate amount of water in a casserole to boil over high heat and turn to low heat to simmer.

4. Add the chopped bamboo shoots after the soup becomes milky white.

5. Add the chopped shiitake mushrooms and the chopped egg skins and cook for 15 minutes.

6. After the broth is boiled again, sprinkle with shallots and cook for one minute and turn off the heat.

7. Put it in a bowl and drizzle a little linseed oil.

Tips:
1. Do not put shiitake mushrooms in advance, as they will cover the umami flavor of the rib soup.
2. The bamboo shoots can reduce their own bitter taste. Ribs fly water can remove a lot of fat in the ribs, so that the soup is fresh and not greasy, and it is not too salty.
3. Add linseed oil at the end, cold-pressed linseed oil is easy to lose nutrients in high temperature.