Spare Ribs Soup with Bamboo Shoots and Dampness
1.
Bamboo shoots are the childhood of corn on the cob, peel off the corn husks and whiskers, and cut them in half.
2.
Wash the barley with water to remove the floating dust.
3.
Wash the ribs in a pot under cold water, add green onion and ginger cooking wine, cover and boil for about half a minute
4.
The blanched ribs are washed with blood foam, put in a pressure cooker together with barley, add enough water, at least to submerge the ribs, cover (seal) and cook until SAIC, then press for 15 minutes. Mine is an old-fashioned pressure cooker, the electric pressure cooker set the time button to the ribs position. After the rice cooker or casserole is boiled, simmer on low heat for about 1 hour.
5.
Change the soup pot, pour the baby corn and cover and boil.
6.
Add salt to taste before serving.
7.
The corn is sweet and tender, the ribs are soft but not rotten, the soup is clear, delicious and nutritious.
Tips:
①The ribs can also be used in rice cookers, casseroles and slow cookers, which will taste better.
② The shoots of corn are small corns that have not grown. They are fresh and sweet. They can also be replaced by corn on the cob.
③In summer, it is hot and humid, adding barley can dehumidify, but barley is cold in nature, and should be used with caution.
