How do you eat pork ribs and corn to be delicious?

Stewed soup, I like to drink the original flavor the most. When green onion and ginger are added, their flavor will mask the flavor of the ingredients. It's not that if you don't add it, you're afraid of fishy ribs. Let me share my own method with you

The best choice of pork ribs is to soak in cold water for half an hour and discard the water.

Blanch the pork ribs in a pot under cold water, remove them with a colander and pour out the water after boiling.

Bring another pot of cold water to a warm temperature (preferably in a casserole) and stew the blanched pork ribs.

After boiling, simmer for 20 minutes, then add the cut corn (preferably sweet corn) and add salt to taste.

Simmer together for 40-60 minutes, add MSG and remove from the pan.

In this way, the stewed pork ribs will not be fishy, and the soup will be transparent and bright without being cloudy. The corn is fragrant

Stew, don't they all advocate light health now. Ingredients: cooking wine, salt, ginger, garlic.

Method: 1. Change the pork ribs to about 3 cm long, remove the blood and water, and put them in the pot;

2. Add ginger slices, garlic slices, a little salt, boil for 10 minutes, then add the corn cubes that are about 3 cm long and broken from the middle

3. Continue to stew straight pork ribs soft and rotten, see if the salt taste is enough and add a little, it is best to be lighter and more delicious.

Prepare the materials. 2.Blanch the pork ribs and pork rinds first.

3.Then wash it and put it in a pot.

4.Add green onion and ginger, add 3 liters of water, bring to a boil over high heat and reduce heat to low for an hour.

5.Cut the corn into sections, and tear the fungus into small pieces.

Once the soup is thick, add the corn and fungus, cook for a while, add salt.

Add some carrots and lotus root, it will be more fragrant and delicious.

Add the starch and barley seeds to make the taste more fragrant and glutinous

Cut the corn and put it in a casserole, put the blanched pork ribs into the casserole, add water to cover the ribs, simmer for 40 minutes, and then pour in some peas and stew for 10 minutes.

It is best to stew pork ribs and corn after soaking them in advance, and the specific method is as follows:

Ingredients Tools: 1 corn, 1 yam, 1 tomato, appropriate amount of salt, 1 carrot, 1 spoonful of pepper, 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 piece of ginger, appropriate amount of green onion, casserole.

1. First of all, to deal with the ribs, the first thing is that the ribs should be soaked in water in advance and soaked for more than an hour to fully release the blood water of the ribs.

2. Clean the soaked pork ribs first, blanch them in a pot under cold water, add a few slices of ginger to the pot, and a spoonful of cooking wine. Blanch the water for about 10 minutes, and keep skimming off the foam during the plum shed, and then take it out, and rinse the ribs with water again.

3. Re-add enough water to the pot, add a few slices of ginger and a spoonful of cooking wine to the water, and keep boiling over high heat.

4. After the water boils, add the tomatoes and carrots cut into the pot, the tomatoes are best peeled, so that not only the flavor is released more fully, but also the taste is better when the soup is eaten in the end. Boiling for a long time will make the skin of the tomatoes difficult to swallow.

5. Then add the cut corn.

6. Finally, add the yam segments, then cover and simmer over high heat for about 20 minutes.

7. Then add an appropriate amount of salt to taste, a spoonful of light soy sauce to enhance the color and fragrance, and a spoonful of pepper to enhance the flavor. Then simmer over medium-low heat until the ribs are soft.

8. Finally, this pot of steaming corn pork rib soup is ready, with a rich flavor and unique flavor.

Pork ribs corn is best stewed in the method of lifting Chong Lingxia:Ingredients: 1 piece of corn, pork ribs.

Excipients: a spoonful of salt, sesame oil, a little chopped green onion.

1. Bring the water to a boil, put the ribs in and blanch for five or six minutes.

2. After five or six minutes, float off the floating judgment on it, take it out, and set it aside.

3. Chop one or two corn into sections, put the ribs in, and cover the corn and ribs with water.

4. Cook for about 45 minutes.

5. Remove from the pot and sprinkle with chopped green onions.

Pork rib soup boiled some corn can add some tomatoes, let's take a look at the method and steps are very simple:

Tomato and corn rib soup].

Ingredients: 2 pork ribs, 2 tomatoes, 1 corn, 1 potato, appropriate amount of green onions, appropriate amount of ginger, 1 chives.

Method: 1. Cut the corn into small pieces, cut the potatoes into small pieces and soak the starch in water, peel the tomatoes and cut them into small pieces, chop the pork ribs into small pieces, pot under cold water, add ginger slices and green onions, 1 spoon of cooking wine, blanch the blood, remove and wash.

2. Put a little oil in the pot, add green onion and ginger and stir-fry until fragrant.

3. Add the pork ribs and stir-fry.

4. Add tomatoes and tomato juice, add 1 tablespoon of light soy sauce and 1 tablespoon of oyster sauce to taste and stir-fry well.

5. Transfer the ingredients to the electric pressure cooker, pour in an appropriate amount of water, add potatoes and corn, and cover with a lid.

6. After cooking, add an appropriate amount of salt to taste, and sprinkle some chopped green onions.

In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly. And corn is a multigrain that is also good for the body. Tomatoes contain "lycopen", which has the effect of inhibiting bacteria; Contains malic acid, citric acid and sugars to aid digestion.

Tomatoes are rich in nutrients and have a variety of functions, which are known as the fruit of the magic dish. Therefore, these three are paired together to stew soup is a delicacy with high nutritional value.

Ingredients: 400 grams of pork ribs, one piece of corn, appropriate amount of salt, pepper and sweetness, five slices of ginger. Steps.

1) Wash the corn ribs and carrots;

2) Blanch the pork ribs and then clean them;

3) Cut the corn into sections, and slice the withered ginger;

4) Put the corn, pork ribs and ginger into the pressure cooker;

Dan Chun 5 ) Add an appropriate amount of water and cover well;

6) High heat pressure on steam, medium heat pressure for 20 minutes;

7) Use the time of stewing soup to cut the carrots;

8) When the pressure reducing valve falls, add salt and pepper;

9) A bowl of corn rib soup with a bright and sweet flavor is good;

9) Garnish with two slices of carrots.

Tips: When buying corn, you should choose yellow sweet corn, and the soup will be fresh and sweet;

Carrots do not cut flowers can not be cut.

Ingredients: 1 corn, 1/2 yam, 250 grams of pork ribs, a little green onion, a little ginger, 4 cloves of garlic

Appropriate amount of oil, a little salt, a little thirteen spices, a little cooking wine, a little chicken essence, and a little light soy sauce.

Method: Step 1) Wash the pork ribs and chop them into sections for later use;

2) Wash the corn and cut it into pieces for later use;

3) Peel and wash the yam and cut it into sections, then soak it in water;

4) Cut the green onion into small pieces, cut the ginger into slices, and flatten the garlic for later use;

5) Put the pork ribs in a pot under cold water, turn on high heat, bring the water to a boil and cook for 5 minutes;

6) Remove the boiled pork ribs and set aside;

7) Turn on high heat to heat the pot, put in the oil after the pot is hot, and put the green onion, ginger and garlic in the pot when the oil is hot;

8) Put the pork ribs, cooking wine, thirteen spices, and light soy sauce into the pot and stir-fry until fragrant;

9) Add half a pot of hot water to the pot, bring the pot to a boil and turn to medium heat and simmer for 10 minutes;

10) After 10 minutes, add the corn and continue to simmer the yam over medium heat for 30 minutes;

11) Then add salt and MSG to taste.

Tips: Boil the pork ribs in a pot under cold water for the first time, and add hot water to the pot for the second time, so that the meat is more tender.

The corn ribs are prepared as follows:1. Cut the ribs into pieces.

2. Blanch the pork ribs in cold water, and add an appropriate amount of cooking wine to the water.

3. Cut the ginger and garlic cloves into thick slices, and cut the green onions into sections.

4. Add an appropriate amount of water to the pressure cooker, add the green onion and ginger and garlic, and bring to a boil.

5. Chop the corn into small pieces.

6. Put the fried pork ribs into the pressure cooker, add the corn at the same time, cover the lid, and cook for 25 minutes.

7. Add an appropriate amount of salt, a little light soy sauce and white vinegar.

8. Remove from the pan. <>

CornStewThe preparation of pork ribs is as follows:

Tools Ingredients: 400g pork ribs, corn spine or stove, 200g vegetarian chicken, 5 slices of ginger, half a green onion, 3 cloves of garlic, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 5 rock sugars, 1 tablespoon of oyster sauce, appropriate amount of cooking oil, 5 slices of hawthorn, 10 Sichuan peppercorns, 1 star anise, half a piece of cinnamon, 1 bay leaf.

1. Wash the pork ribs, put cold water into the pot, and add two slices of ginger to blanch.

2. Boil for 2-3 minutes, skim off the foam, filter the water, rinse well and set aside.

3. Materials that need to be stir-fried: green onions, ginger slices, garlic cloves, Sichuan peppercorns, star anise for later use.

4. After the oil is hot, add spices and stir-fry to bring out the fragrance.

5. Add the cleaned pork ribs.

6. Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce.

7. Stir-fry evenly and add hot water to cover the ribs.

8. After the water boils, add rock sugar, hawthorn, bay leaves and cinnamon, close the lid and simmer over low heat for 40 minutes.

After a few minutes, add your favorite side dish, close the lid and simmer for 30 minutes, taking care not to dry the soup in the pot.

10. Add a teaspoon of salt to taste, and it's ready to go.