Red Mushroom Ribs Soup

Name: Red Mushroom Ribs Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; 5 flowers Russula; 20g Cuttlefish (dried); 20g Dried shrimp; 20g Dried razor clams; 20g Dried scallops; 5 slices Sliced ginger; 2 tablespoons Cooking Wine; 2 tablespoons salt

by Master Weng

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

All red mushrooms are wild red mushrooms. Its nutritional value is very high, and it can be eaten by most people, especially suitable for children, pregnant women, people with anemia, low immunity, and cancer patients.
1. Russula contains protein, carbohydrates, minerals, vitamin B, vitamin D, vitamin E, and contains rare niacin, trace elements iron, zinc, selenium, manganese, etc. in other foods.
2. Contains a variety of essential amino acids and other ingredients, which have the effects of nourishing yin, nourishing kidney, nourishing lung, promoting blood circulation, strengthening brain, and beautifying. Regular consumption can strengthen the body and prolong life.
3. About 25% of the protein contained in red mushrooms is soluble in water, about 50% can be digested and absorbed by humans, and only about 25% cannot be absorbed by humans.
4. At the same time, it contains polysaccharide anti-cancer substances, which is beneficial to blood circulation, lowers cholesterol in the blood, inhibits cancer cell metastasis, and has a certain effect on the treatment of acute spinal optic neurosis.
5. It can also prevent indigestion and children's rickets, improve normal glucose metabolism and immune functions, and help reduce breastfeeding and anemia. It is a natural food with special therapeutic value.

Ingredients

500g Ribs
5 flowers Russula
20g Cuttlefish (dried)
20g Dried Shrimp
20g Dried Razor Clams
20g Dried Scallops
5 slices Sliced Ginger
2 tablespoons Cooking Wine
2 tablespoons Salt

Red Mushroom Ribs Soup

1. Soak the dried goods in boiling water for later use.

2. Add water that can be used for the ribs, put 2 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of salt, and pour the washed ribs into the pot with cold water. Cold water can better remove blood foam and dirt.

3. Rinse the blanched ribs with water to remove the blood foam and drain, add boiling water to a boil, add 3 slices of ginger, cooking wine, 1 spoon of salt each, add the soaked dried seafood, pour the ribs, and cover the pressure cooker. stew. Just put one more water for three people. Just cook for 15 minutes.

4. Remove the roots of the red mushrooms and simply wash them. Do not soak the red mushrooms. When the air in the pot is finished, start the pot, put the red mushrooms, do not cover the pot. Open the lid and cook for ten minutes. Red mushrooms must be put last and do not cover the pot, do not add chicken essence, MSG and other fresh condiments. This fragrant pork ribs and red mushroom soup is just fine.

5. A bowl of big tonic red mushroom and ribs soup is out of the pot

Tips:
The red mushrooms are not cooked, do not stew with the ribs, and do not cover the pot and stew. The red mushrooms will be crispy and the flavor will come out.