Pork ribs chestnut soup tips, chestnut rib soup preparation

400g pork ribs, half a green onion, 5 garlic cloves, half an onion, 4 slices of ginger, cooking wine, tomato paste, rock sugar, dark soy sauce and salt, light soy sauce and vegetable oil 1 tablespoon, appropriate amount of water.

Practice 2. Ingredients: pork chops.

Excipients: fresh chestnuts, ginger, light soy sauce, water.

Seasoning: dark soy sauce, cooking wine, starch, cooking oil, sugar, salt.

How to make it: Method 1. 1. Wash the pork ribs and marinate them in light soy sauce for 1 hour.

2. Cut off the onion, cut the green onion, and get ready to break the garlic skin.

3. Add vegetable oil to the wok, pour the marinated pork ribs into the pan, stir-fry evenly, when the meat is slightly yellowed and discolored, put the garlic and ginger slices into the pot and stir-fry, add dark soy sauce, and continue to stir-fry.

4. Wait until the ribs are evenly colored, add an appropriate amount of water, cover the ribs, add cooking wine, rock sugar, salt, chestnuts, simmer over low heat for about 40 minutes, and reduce the juice over high heat.

Practice 2. Chestnut roasted pork ribs.

Chestnut roasted pork ribs.

1. Cut the pork ribs into sections, add shredded ginger and an appropriate amount of sugar, light soy sauce, dark soy sauce, cooking wine, and starch.

2. Stir well, set aside and marinate for 30 minutes.

3. Put an appropriate amount of water in the pot, put in the millet after boiling, cook for 10 minutes on medium heat until the millet is ripe, take out and drain the water for later use.

4. Put an appropriate amount of oil in the pot, heat it and add the ginger shreds and pork ribs and fry until the surface of the ribs is golden brown.

5. Add the millet and stir-fry for a while.

6. Then add a little light soy sauce, sugar and oyster sauce and stir-fry evenly until the flavor is absorbed.

7. Take it out and put it on a plate. [1]

Chestnut roasted pork ribs.

Chestnut roasted pork ribs (5 photos).

Directions. Pork ribs: Pork ribs have high nutritional value, pork ribs are sweet and salty, flat in nature, and enter the spleen, stomach and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

Nourish the body. Traditional Chinese medicine believes that pork ribs can replenish the middle and invigorate the qi, whether it is sauce pork ribs, or pork ribs soup, whether it is braised or stir-fried, pork ribs have the effect of nourishing the middle and invigorating the qi.

Nourishes the spleen and stomach. Pork ribs can nourish the spleen and stomach, and reasonable consumption of pork ribs can maintain the function of the spleen and stomach.

Improves anemia. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Strengthens muscles and bones. Pork ribs are rich in trace elements such as iron and zinc, which can strengthen muscles and bones.

Boost your stamina. Pork ribs are rich in sarcosine, which can enhance physical strength and make people energetic.

1.Wash the ribs, blanch them with boiling water and remove them; 2.Peel the chestnuts and set aside; 3.

Sit on the pot and light the fire, add boiling water and pork ribs, then add green onions and ginger and cook for about 1 hour; 4.Take out the green onion and ginger, put in the chestnuts and cook for another 30 minutes, add refined salt, cooking wine, and soy sauce to adjust the taste, and put it in a bowl.

In early winter, the best first soup to drink should be pork rib soup with chestnuts. Autumn has not gone far, the chestnuts are still fresh and delicate, and the taste is still dense and fragrant. The soup is stewed with pork ribs, and the sweet and fragrant taste can melt into every drop of soup.

If you add some red dates and dried longan, drinking it will also have the effect of nourishing qi and blood, nourishing the stomach and strengthening the spleen, and nourishing yin and moisturizing dryness.

by Xiao Yu Private Chef [Douguo Food Official Certified Expert].

Materials. Chestnut 200 grams.

Pork ribs 300 grams.

8 red dates.

8 dried longan.

5 slices of ginger.

15 grams of cooking wine.

Salt 5 grams. Steps.

1. Draw a small cross on the top of the chestnut.

2. Put it in boiling water, boil and continue to heat for 30 seconds.

3. Peel off the shell.

4. Put the pork ribs in clean water, add 3 slices of ginger, continue to boil the blood foam after the fire boils, and take it out for later use.

5. Prepare another soup pot, put in pork ribs and red dates, add 1 tablespoon of cooking wine, and then add warm water to cover the ingredients, and be sure not to add cold water. Red dates and longan will be sweet after being boiled for a long time, and those who don't like the heavy sweetness can be put less.

6. After the heat boils, turn to low heat and simmer for 60 minutes.

7. Then add the chestnuts and dried longan, and continue to simmer for about 20 minutes.

8. Add salt to taste before cooking.

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Cantonese chestnut soup.

Chestnut soup is a contraindication.

Preparation of chestnut pork rib soup:Ingredients: 400 grams of chestnut, 1 pork rib.

Excipients: appropriate amount of salt, 5 grams of wolfberry, 4 red dates.

Steps: 1. Prepare the ingredients first.

2. Clean the ribs, blanch them for five minutes, pick them up and wash them with warm water.

3. Put the washed pork ribs into the casserole, pour in an appropriate amount of water, select the soup button, and set the time for two hours.

4. Clean the chestnuts, put in a spoonful of salt, pour in hot boiling water and simmer for five minutes, then pick up and peel them one by one.

5. When there is half an hour left in the soup time, add the washed chestnuts and red dates and continue to make the soup.

6. When there are 10 minutes left in the soup time, add the washed wolfberries, and finally sprinkle in salt and mix well, then you can enjoy it out of the pot.

Preparation of chestnut stewed pork ribs:Ingredients: 500 grams of chestnut kernels, 1000 grams of pork ribs.

Excipients: appropriate amount of edible oil, 20 grams of rock sugar, appropriate amount of green onion and ginger, 2 pieces of cinnamon, 3 star anise, 3 bay leaves, appropriate amount of salt.

Steps: 1. Fresh chestnuts, make a small cut with a knife.

2. Put it in a pot and cook for 3 minutes, remove it and quickly cool it.

3. In this way, it is easy to peel out chestnut kernels.

4. Prepare all the ingredients.

5. Cook the pork ribs in a pot under cold water, boil for 3 minutes, skim off the foam, and remove for later use.

6. Pour an appropriate amount of cooking oil into the pot.

7. Add rock sugar and fry over low heat until the sugar turns brown and bubbles.

8. Add the pork ribs and stir-fry quickly.

9. Add green onion and ginger, spices, bay leaves, cinnamon and other seasonings.

10. Add chestnut kernels.

11. Add an appropriate amount of water and cover the ribs.

12. Sprinkle with salt. Bring to a boil over high heat and simmer for 40 minutes.

13. After the pork ribs are soft and rotten, reduce the juice on high heat.

Nutritional value: protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin B1, vitamin B2, vitamin C, folic acid, etc.

Suitable for people: It can be eaten by the general population, especially for the elderly with kidney deficiency.

Contraindications: Diabetics should not eat; Infants, people with weak spleen and stomach, indigestion, and people with rheumatism should not eat more.

Chestnut pork rib soup.

Required Materials: 250 grams of chestnuts, 500 grams of pork ribs, 1 carrot, 3 grams of salt.

Method. 1. Put the chestnuts in boiling water and cook over low heat for about 5 minutes, then remove and peel off the film; Blanch the pork ribs in boiling water, scoop them up and wash them; Peel the carrots, wash and cut into cubes.

2. Put the above ingredients into a pot, add water to cover the ingredients, bring to a boil over high heat, turn to low heat and continue to cook for 30 minutes, add salt to taste.

The efficacy and function of chestnut pork rib soup.

Chestnut has the effects of nourishing the stomach and spleen, strengthening muscles and bones, nourishing yin and nourishing the kidney, and anti-aging. Pork ribs are rich in nutrients, with the effect of nourishing yin and aphrodisiac, nourishing essence and replenishing blood. Carrots can help detoxify the liver, reduce the concentration of mercury ions in the blood, nourish the liver and brighten the eyes, and lower blood sugar and lipids.

Chestnut pork rib soup This soup has the effect of nourishing the stomach and strengthening the spleen, tonifying the kidney and strengthening yang, nourishing yin and moistening the lungs, replenishing qi and blood, strengthening muscles and bones, and tonifying the liver and brightening the purpose. Chestnut and pork ribs are eaten together, which can have the effect of strengthening the spleen and stomach, and can also tonify the liver and brighten the purpose, which is good for strengthening the body, and can also have the effect of detoxification, which is good for improving the body's immunity and anti-aging, and can also strengthen the muscles and bones.

The best way to drink pork rib chestnut soup is as follows:

Material Preparation:Pork bones, chestnuts, prince ginseng, wolfberry, cooking wine, ginger, salt.

Specific steps:

1. Wash the bones, add cold water to the pot, add some cooking wine, blanch ginger, remove the blood foam, and remove the ribs for later use.

2. Add an appropriate amount of water to the electric pressure cooker and make a cross on the top of the chestnut. Add the shelled and washed chestnuts, prince ginseng and goji berries. Heat it up for a while.

3. When the water temperature in the electric pressure cooker reaches about 70°, put in the blanched bones.

4. Press the "porridge soup" button to cook, after exhausting, add salt to taste, and wait for it to finish.

Tips: When blanching the meat, it is necessary to boil the meat under cold water, because the meat contains blood, and boiling the pot will cause the blood in the capillaries on the surface of the meat to suddenly coagulate, but not to force the blood inside the meat to be gradually forced out, thus affecting the taste and color of the meat. When recooking the soup, it is usually done by adding boiling water or heating the water to boil the soup and then blanching the meat.

Food Restraint:

Pork ribs (large ribs): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Chestnuts (fresh): Chestnuts should not be eaten with beef, duck meat, and almonds.

Soup is the simplest, but the most popular dish. There are no strict requirements for the combination of ingredients, poultry and seafood, vegetables, fruits and fresh vegetables, and mushrooms are included in the medicinal diet. Anything you can think of can be mixed into a group of like-minded organizations in a thick soup pot.

You can also put corn.

Corn chestnut rib soup preparation:

Ingredients: 400 grams of pork ribs, more than 10 chestnuts, 1 sweet and tender corn, wolfberry, cooking wine, salt and ginger slices.

1. Cut the corn into pieces and break the chestnut skin.

2. Put half a pot of water, put in the washed pork ribs, boil over high heat, at this time there will be a layer of foam in the soup noodles, which is the blood water that has been boiled, turn off the heat, and remove the ribs and wash them.

3. Put an appropriate amount of water in the casserole to boil (enough at one time, no more water is added halfway), put the pork ribs, corn nuggets, chestnuts, ginger and cooking wine together, boil over high heat and then turn to low heat.

4. Simmer over low heat for two hours, add wolfberries and salt to taste.

Nutritional value: Pork ribs provide high-quality protein, fat, especially rich calcium, which are essential for human physiological activities, and can maintain bone health. Pork ribs have the effect of nourishing yin and moisturizing dryness, nourishing essence and replenishing blood; It is suitable for those who are deficient in qi and blood, and have poor yin deficiency.

The crude fiber contained in corn is 4-10 times higher than that of polished rice and refined flour. Corn also contains a lot of magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of waste products from the body. The above ingredients and functions of corn are very beneficial to the first place.

The flower ears of corn silk when the corn is ripe have a diuretic effect and are also beneficial to the **. Corn can be boiled into soup instead of tea, and can also be crushed and made into corn flour, corn cakes, etc. The puffed corn flower is very large, which can eliminate the hunger of obese people after eating, but the calorie content is very low after eating, and it is also one of the best substitutes.

Chestnut not only contains a lot of starch, but also contains protein, vitamins and other signature nutrients, known as the "king of dried fruits". Chestnuts can be substituted for grain, and jujubes, persimmons are called "hardcore crops", "woody grains", is a kind of cheap, nutritious tonic and nourishing medicine.

Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases, and is a good tonic for anti-aging and longevity; Chestnuts are sweet in taste, warm in nature, and enter the spleen, stomach, and kidney meridians; It has the effect of nourishing the stomach and strengthening the spleen, strengthening the kidneys and tendons, and invigorating blood and stopping bleeding.

Ingredients: 300g pork ribs, 300g chestnut, appropriate amount of accessories, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of salt, step 1So the material.

2.Blanch the ribs first to remove the blood.

3.Blanch the chestnuts with salt and boiling water.

4.Then peel the skin, and it's very clean.

5.Place in a saucepan, close the lid and press the soup button.

6.Boiled pork ribs and chestnut soup.

Tips: Chestnuts are salted and scalded with boiling water to make them easy to peel.