How to make pork ribs, yam and corn soup to give you the healthiest diet

Spare ribs, yam and corn are three common foods in life. Putting them together to make spare ribs, yam and corn hotpot will taste very good and its nutritional value cannot be underestimated. It can not only improve people's eyesight, but also promote brain development. It is very suitable for pregnant mothers to eat.

1. How to make pork ribs, yam and corn soup

1. Wash the ribs, put them in a pot, add appropriate amount of water, and boil over high heat. Remove the blood foam and add ginger slices. Put the ribs into the pot with cold water so that they can be cooked easily.

2. Wash the corn, yam and carrots. Cut the corn into sections, cut the carrots into slices, peel the yam and cut into irregular slices.

3. 5-10 minutes after the ribs are boiled, add the corn, yam and carrots into the pot and change to medium heat. Don’t put too many carrots, 5 or 6 slices will be enough.

4. Add a little wolfberry and rock sugar, then add a little old wine. Adding rock sugar can reduce heat and make the soup taste sweeter.

5. After the ribs, yam and corn are cooked, add appropriate amount of salt and broth essence (or MSG). Finally, sprinkle some chopped green onions to add both flavor and color. In this way, a pot of sweet and delicious corn yam pork ribs soup is ready.

2. Health Tips

Corn is rich in protein, fat, carbohydrates, vitamins and minerals. Its unique colloid protein accounts for 3D00, while globulin and albumin account for 20%-22%. Because yellow corn contains vitamin A, it is good for people's intelligence and eyesight. Corn fat contains more vitamins, which is beneficial for preventing cell oxidation and aging, and thus beneficial to intelligence. Corn is rich in crude fiber, which can relax the intestines after eating, thus helping to eliminate constipation, promote intestinal health, and indirectly contribute to the development of intellectual functions. There is a kind of sweet corn whose protein amino acid composition contains relatively high levels of brain-boosting aspartic acid and glutamic acid, and the fatty acids in the fat are mainly polyunsaturated fatty acids such as linoleic acid and oleic acid.