Walnut pork ribs soup recipe

The method of making walnut pork rib soup is relatively new. Many people don’t know that they should put some walnuts in the pork rib soup. In fact, doing so can make the taste more delicious, and it will also enhance the nutritional value contained in the pork rib soup. It can have a very strong brain-nourishing effect, so if you want to nourish your brain, you can add some walnuts to it.

Ingredients: 500g pork ribs, 500g lotus root, 1 piece of ginger, salt, rice wine

Preparation method: 1. Use a knife to flatten the lotus root to loosen the lotus root flesh, then cut it into a rolling knife, and then marinate it with salt and set aside;

2. Put the washed and chopped ribs directly into the pot, add cold water and bring to a boil. Use a spoon to skim off the blood bubbles, add a piece of beaten ginger, and when the pot boils, add the lotus root and stew together until cooked.

3. Adjust the saltiness according to your taste. The stewed lotus root soup will have the sweet aroma of lotus root.

Bitter Melon and Pork Ribs Soup

Ingredients: 500 grams of bitter gourd, 400 grams of spare ribs, appropriate amounts of scallion segments, ginger slices, Shaoxing wine, salt and MSG.

Preparation method: 1. Remove the stem and pulp of bitter gourd and cut into pieces; wash the ribs and cut into small pieces.

2. Add appropriate amount of water to the pot, bring to a boil, put in the ribs and cook to remove the blood foam, then remove and wash.

3. Put the ribs and water in a pot, bring to a boil over high heat, skim off the foam and add onion, ginger and Shaoxing wine. Reduce heat and simmer until the ribs are well-cooked. Add bitter gourd and cook for about 10 minutes. Add salt and MSG to taste.

Microwave method: Add pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam and add scallion, ginger and Shaoxing wine, then cook the pork ribs over medium-low heat for 20 minutes. Add bitter gourd and cook over high heat for 3 minutes, then medium-low heat for 10 minutes. Add the bitter melon after the ribs are cooked, otherwise the melon will easily fall apart; use chicken powder instead of MSG to make it taste better; this soup has the effect of refreshing and relieving fever, and it is easy and convenient to make in a microwave, making it a great summer delicacy.

Taro Pork Rib Soup

Ingredients: 500g spare ribs, 400g taro, 2 slices of ginger, 3 scallions, 1 tablespoon of chopped green onion, 2 teaspoons of salt, 0.5 teaspoon of MSG, 0.6 tablespoon of cooking wine.

2. Boil the ribs in boiling water, then rinse them with cold water to remove oil and blood.

3. Fill the soup pot with water, put the ribs in cold water, add ginger slices, star anise, onion, a little cooking wine, and cook in a pressure cooker for 20 minutes.

4. After 20 minutes, pour into the soup pot, remove the foam and add the radish.

5. After another 20 minutes, add salt.

Note: 1. When making soup, all ingredients should be put into the pot with cold water, which is conducive to the protein fully dissolving into the soup. At the same time, do not add salt too early, as salt will accelerate the coagulation of protein and affect the flavor of the soup.

2. Add some vinegar to help calcium precipitation. It is best to use white vinegar as it will not destroy the color of the soup.

Kelp and pork ribs soup

Ingredients: 400 grams of pork ribs, 150 grams of kelp, appropriate amounts of scallion segments, ginger slices, refined salt, rice wine, and sesame oil.

Preparation method: 1. Soak the kelp, steam it in a steamer for about half an hour, take it out and soak it in clean water for 4 hours. After it is thoroughly soaked, wash and control the water, and cut into rectangular cubes; wash the ribs, cut along the bones with a knife, chop it into about 4 cm sections horizontally, put it into a boiling water pot and cook it, take it out and soak it in warm water.

2. Add 1000 grams of water into a clean pot, put in the spareribs, scallion, ginger, and rice wine, bring to a boil over high heat, skim off the foam, then simmer over medium heat for about 20 minutes, pour in the kelp pieces, and boil over high heat for 10 minutes, pick out the ginger and scallion, add salt to taste, and drizzle with sesame oil.

Features: The meat in this soup is tender and boneless, and the kelp is slippery and juicy. The whole dish is delicious and the soup is fresh.

Efficacy: "Ben Jing Feng Yuan" says that pork has the effect of "replenishing the liver and benefiting the blood".

"Food in Suixiju"

The book "Medicine and Food Index" says that kelp can "treat external tumors, scrofula, carbuncle, fistula and hemorrhoids." Therefore, stewing spare ribs with kelp can relieve the pain of patients suffering from systemic or localized skin itching mainly on the limbs.

Tomato pork ribs soup

Ingredients: 2 tomatoes, 600 grams of pork ribs, 1/4 cabbage, 2 corianders, 4 tablespoons of tomato sauce, 1 teaspoon of salt, 4 tablespoons of starch sauce.

Method: 1. Wash the small ribs, blanch them to remove the blood, then rinse them. Boil 10 cups of water and put the ribs in to cook until they are soft.

2. Wash the cabbage, cut it into small pieces, put it into the ribs and cook together. Finally, add the chopped tomatoes, tomato sauce and salt for seasoning.

3. When all ingredients are cooked and soft, add the sauce

Thicken the sauce, turn off the heat and serve when the sauce becomes thick. Sprinkle with chopped coriander.