Zi Pai Yam Corn Pot

Name: Zi Pai Yam Corn Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Sub-row; 1 piece sweet corn; 1 piece carrot; 2 pieces Iron Bar Yam; Some salt; Some Cooking Wine; A few pieces ginger

by Le Shi Ji

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pork ribs are sliced ribs in the chest cavity of pigs. The meat layer is thinner, thinner, and the taste is relatively tender. In addition to being rich in protein and vitamins, it also contains a lot of calcium phosphate. Collagen can give people. Provide rich calcium, especially the elderly and children, you can give them more food. Yam is a good tonic that everyone knows. It can not only invigorate the spleen and stomach and aid digestion, but also moisturize dryness and qi, nourish the lungs and relieve cough. With carrots, this pot of soup can be described as a comprehensive winter nourishing soup. And it's easy to do. "

Ingredients

4 bars Sub-row
1 piece Sweet Corn
1 piece Carrot
2 pieces Iron Bar Yam
Some Salt
Some Cooking Wine
A few pieces Ginger

Zi Pai Yam Corn Pot

1. Prepare the materials, cut the sub-row into small sections and soak in the bleeding water.

2. Wash the sweet corn and cut into small pieces.

3. Peel the carrots and cut them into small pieces.

4. Peel the yam, wash and cut into small pieces.

5. Discharge the cleaned sub in a casserole, add enough water, boil, skim off the foam, add cooking wine and ginger slices.

6. After the high heat is boiled, turn to medium and low heat and simmer for about 40 minutes. Then add yam and sweet corn.

7. Continue to cover and simmer for 30 minutes.

8. Finally, put the carrots in the pot, add appropriate amount of salt to season and boil, then turn off the heat.

9. Tasty, nutritious, nourishing, and suitable for stewed pork ribs in winter.

Tips:
1. It is best to add enough water at one time. If you add it halfway, you should also add boiling water. If you add cold water, the protein will solidify when cold, the taste will not be fresh and the nutrition in the soup will be reduced. 2. Don't add salt at the beginning, it's best to add it until the bones are crispy and out of the pot.