Spare Ribs Loofah Mushroom Soup

Name: Spare Ribs Loofah Mushroom Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Ribs; 1 Loofah; 1 piece White jade mushroom; 1 piece ginger; a little salt; Some Hot water

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Loofah is a common melon vegetable. It has the functions of promoting blood circulation, dredging collaterals, relieving cough and reducing phlegm, cooling blood and detoxification. External use can stop bleeding and reduce inflammation, and women who eat more can help regulate menstruation.
There are two main types of loofah for vegetables, namely ordinary loofah and ribbed loofah. When choosing a loofah, you should choose a loofah with a uniform tail thickness and a tender green or light green skin. The loofah should be weighed in your hand to feel that the whole melon should be elastic.
Loofah is not suitable to be eaten raw. When cooking loofah, keep it as light as possible. Use less oil, dilute the gorgon, and use pepper to improve the flavor, so as to show the tender and refreshing characteristics of loofah. The taste of loofah is sweet and sweet, so it is not advisable to add heavy sauces such as soy sauce and bean paste during cooking, so as not to grab the taste.

Ingredients

300g Ribs
1 Loofah
1 piece White Jade Mushroom
1 piece Ginger
a little Salt
Some Hot Water

Spare Ribs Loofah Mushroom Soup

1. Clean pork ribs and spine to remove bone residue;

2. Boil in a pot of cold water for a minute or two, and use a small colander to remove it from the boil of the water to avoid getting scumming;

3. Put the ribs in a saucepan, put enough hot water and ginger slices;

4. The water-proof saucepan I use, select the "soup" program, the default is 3 hours, or it can be terminated early according to the taste;

5. When the ribs are boiled until the meat is rotten and the soup is fresh, scrape the skin of the loofah and wash the white jade mushrooms;

6. Cut the loofah into small pieces with a hob, and cut the white jade mushroom into three sections;

7. Scoop a piece of meat and taste it, it's quite cooked;

8. Put the loofah cubes and white jade mushrooms into the pot, mix slightly, boil for about 10 minutes, and stop the heat. You can sprinkle an appropriate amount of salt before starting the pan, or add salt to their respective bowls.

Tips:
1. After blanching the ribs and spine, make the soup, the soup is clear and fresh;
2. Loofah and mushrooms should not be put in early. Put them into the soup in the last 10 minutes, so that they can change color and mature, so that the taste is fresh and tender without affecting the umami taste of the soup;
3. The water stewed soup is very clear, but the taste is extremely delicious; if there is no water stew pot, you can stew directly in an electric stew pot or an open flame casserole, but keep a small fire throughout to prevent the heat from being too strong and the soup becomes chaotic.