To prepare the potato broth with the spine To prepare the potato spine broth

Materials. Ingredients: 1 kg of pork backbone, appropriate amount of dried cabbage.

Accessories: 1 potato (large), appropriate amount of Korean chili paste, appropriate amount of bean paste.

1. Wash the pork backbone and soak it in water to remove impurities, it is best to soak it for more than 1 hour, better remove the debris in the meat, and the soaked meat is more tender.

2. Dried cabbage can be bought in Korean dry goods stores, because the dried cabbage itself is very dry, so it needs to be soaked for at least 1 hour. Cabbage dry sediment a lot.

3. Even this time, the meat and dried vegetables were soaked in water from 10:00 in the morning, and the stew began at 4:00 in the afternoon, in order to give full play to this umami! And the dried cabbage with the backbone is really delicious! Be sure to simmer in a casserole over low heat to get the most flavor!

4. After simmering for about 1 hour, add a large potato and continue to simmer over low heat for 15 minutes.

5. According to your preference, add an appropriate amount of Korean chili sauce to season and mix before cooking, and <>

6. Add an appropriate amount of bean paste to taste, which makes the sweet, salty and fresh taste richer.

7. After 1 hour and 15 minutes of stewing, this happy moment was finally ushered in!

1. The spine should be scalded with water, remove the blood, and put aside for later use;

2. Cut the potatoes into pieces and fry them in oil, so that the potatoes will be very fragrant after stewing;

3. Soak the tofu in cold water for a while to prevent it from falling off during the stewing process;

4. Wash the side dishes and put them for later use;

5. Boil water in a large pot and put potatoes first;

6. Put the spine of the water again; (or fried pork belly) 7, put the spicy cabbage in it now, it is best to ferment the spicy cabbage, you can put more spicy vegetable soup into it;

8. Wait patiently for a while, give it a chance to boil, cook for a while, and then put the rice cake slices;

9. Korean-style hot sauce, usually put 3 spoons;

10. Then enoki mushrooms;

11. Followed by tofu;

12. Okay, just wait for a good meal now;

13. Put the vegetables last, just put them in 1 minute before they come out of the pot.

Eun Shi teaches you how to make Korean spine broth.

Soybeans, short ribs, salt, ginger slices.

Method 2: 260 grams of fine rows, radish (white radish is best in winter) 16 wolfberries, ginger slices, green onions, salt.

Procedure three rows of fineYamCarrot. Sliced ginger. Pepper.

How to make it: <>

1. Soak soybeans overnight; 2. Drain the water and wash off the foam;

3. Put 1000 grams of water in the pot, add pork ribs, soybeans, ginger slices, boil over high heat, change to medium heat, and keep the boiling state until the soup is milky white (about 15 minutes).

4. Change the heat to low and simmer for about 2 hours, add salt to taste.

Tips: The slow cooker is more convenient, but the soup is more transparent and clear; It must be boiled and boiled for a period of time to give the soup a beautiful milky white color.

1. Prepare 250 grams of fine row and 100 grams of radish (cut the radish into thin slices);

2. Prepare 16 wolfberries, ginger slices, and green onion sections;

3. Wash the ribs and blanch them with boiling water for 5 minutes, fully blanch the blood, and remove them for later use;

4. Add 1000 grams of water to the pot, put pork ribs, ginger slices, and green onions, and simmer for about 1 hour after boiling;

5. Add wolfberries and salt 10 minutes before turning off the heat, season and serve.

Ingredients: 250 grams of ribs and vertebrae left over from pigs, cattle, sheep and other animals, with a small amount of meat attached to them.

Excipients: Sichuan pepper, large ingredients, sharp pepper, monosodium glutamate, 5 grams of fine salt, green onion, ginger grams, coriander, edible oil, soy sauce, vinegar, cooking wine.

Pork ribs, corn, carrots, wolfberries, red dates, hemp oil, salt, vinegar

1Prepare red dates and wolfberries, cut and wash the corn and carrots.

2Cut the ribs into cubes and clean them.

3Put the ready, pork ribs, corn, carrots, red dates, and wolfberries into the pot. Add 2 drops of vinegar and simmer for about 30 minutes.

4. Finally, add salt and 2 to 3 drops of hemp oil to taste before cooking.

1. The lotus root is first patted flat with a knife to make the lotus root meat loose, then cut the hob, then salted it and set aside;

2 Wash and chop the pork ribs directly into the pot and bring to a boil with cold water, skim off the blood bubbles with a spoon, add a piece of patted ginger, and then add lotus root to simmer together until cooked.

3. According to your own taste, adjust the salty and light, and the stewed lotus root soup has the sweet fragrance of lotus root.

Potato soup with backbones.

15 minutes. Spicy elementary.

Others. Other materials.

A pound of pork backbone.

One potato. Five slices of pumpkin.

Only a small handful of chrysanthemum.

Fresh cotyledons. Four pieces of material.

Practices save the practices to your phone.

1 4 Cut the pork backbone into small pieces, soak it in a little water with cooking wine and ginger juice for ten minutes, remove the water, boil the water and pour the pork ribs into the pot, put two spoons of sauce, cut half of the shallots, put one sharp pepper in the pot and simmer for half an hour, 2 4 Enter the topic, pour the chicken soup sauce and pork rib soup into the new pot together, add the pork ribs, potatoes, frozen cabbage, and cook until the potatoes are cooked, add pepper, Su seeds, Korean hot sauce, Daxida, MSG, sugar, and dark soy sauce.

3 4 After cooking, put the backbone, put the potatoes on one side, the frozen cabbage on the other, the chrysanthemum in the middle, and the remaining ingredients on the four sides, 4 4 The frozen cabbage and the boiled potatoes are put together with the backbone.

There are not too many tips for tips, and there is one thing to pay attention to, that is, after the sauce and hot sauce are put into the pot, they should be separated from the bottom frequently, and this sauce is easy to paste the bottom

Teach you how to make potato spine broth in a simple and delicious way.

First, wash the human backbone, blanch the blood in the pot and add it, add the green onion and ginger ingredients, and then add a little cooking wine to stew until it is medium-cooked, and then add potato wedges, and a delicious potato backbone soup is ready.

Teach you how to make potato spine broth in a simple and delicious way.

Do you know the most nutritious way to make spine broth? Many people will make their own spine broth at home, which is environmentally friendly and affordable, and it is also very nutritious, I have collected and sorted out the relevant information about the most nutritious practices of spine broth for you, let's learn about it, welcome you to discuss with me.

Preparation of beef spine broth

1. Clean the beef backbone, blanch the hot water to clean the foam.

2. Prepare chopped green onions, shredded ginger, Sichuan pepper, star anise, etc.

3. Add the beef backbone to the pressure cooker, add the green onion, ginger and peppercorns.

4. Add boiling water to the pot.

5. Buckle the lid of the pressure cooker and start the soup cooking function.

6. When cooking is over, open the lid and add salt to mix thoroughly.

7. Add chopped coriander to taste.

Cooking skills

The longer the beef backbone is boiled, the more fragrant the soup becomes, and the boiled beef backbone soup is also very good for shabu-shabu.

Ingredients

Potatoes (three), backbone (five or six pieces).

Excipients

Chives (a please), goji berries (a please).

Kitchenware

Pressure cookers, soup pots, casseroles, cooking pots, woks.

Step 1

1. Three potatoes.

2. Five or six pieces of fresh backbone.

3. Chop the spine a little smaller and blanch.

4. Rinse with cold water.

5. Put the backbone into the pressure cooker, add an appropriate amount of water, and add cooking wine.

6. Add a teaspoon of salt, close the lid and air valve and start simmering. I was in a hurry today and used a pressure cooker. If you have time, you can use a casserole or saucepan to simmer slowly.

7. After the air valve rings four or five times, turn off the heat. While the pressure cooker is running off, peel the potatoes and cut them into hob pieces.

8. Add the potatoes to the pressure cooker and simmer.

9. But this time it is a false cover without adding a gas valve, which is equivalent to a stew pot. Simmer over medium-low heat.

10. Add a little light soy sauce to the potato backbone broth, add a few wolfberries, and roll it out of the pot.

11. Put it in a soup bowl and add a little chives.

Potato preparation tips

Potatoes that have been stored for a long time often have blue-green spots on the surface, which is not aesthetically pleasing when served as a side dish. As in boiling potatoes'Put some vinegar in the water (one tablespoon per kilogram of potatoes) and the spots will disappear;

Potatoes need to be boiled over a simmer to cook evenly, and if they are boiled in a hurry, the outer layer will be cooked and even cracked, but the inside is raw.

The role of potatoes

1. It is in harmony with the stomach, strengthens the spleen and relieves dampness, widens the intestine and laxatives, has a stomach, fire, toothache, and spleen deficiency;

2. High blood pressure, hyperlipidemia, joint pain;

3. Hypoglycemic and lipid-lowering, **, beauty, anti-aging, fatigue;

4. Detoxification and anti-inflammatory, blood circulation and swelling, qi and body, eczema;

5. Indigestion and dry stool.

Potatoes are contraindicated for consumption

Potatoes should be peeled and eaten, and the areas with budding eyes must be dug up. so as not to be poisoned.

Shredded potatoes or slices should not be soaked for a long time, as soaking for too long will cause the loss of nutrients such as water-soluble vitamins.

When buying potatoes, do not buy potatoes with blue and sprouted skins to avoid solanine poisoning.

Ingredients: potatoes, pork ribs, chili paste, cotyledons, chrysanthemum, golden needle mill, salt. (haochi123

Operation: 1. Wash the bones you bought, preferably the spine, boil the water and put the spine inside. Peichang shirt.

2. Peel the potatoes, and put the potatoes when the water boils after the ribs are put in the cavity (don't put too much, 3 is almost the same), Koreans like to eat large potatoes, many people don't cut one into it, and the big potatoes are not easy to disperse.

3. Simmer until you think you can eat, then add the syrup leaves and chili sauce.

4. The last step is to put in chrysanthemum, gold needle grinding, and salt.

Seasoning: Korean hot sauce core, chicken essence, mushroom powder, beef powder, salt This section of the method: 1. The backbone should be scalded with water, remove the blood, and set aside for later use;

2. Cut the potatoes into pieces and fry them in oil, so that the potatoes will be very fragrant after stewing;

3. Soak the tofu in cold water for a while to prevent it from falling off during the stewing process;

4. Wash the side dishes and put them for later use;

5. Boil water in a large pot and put potatoes first;

6. Put the spine of the boiling water; (or fried pork belly) 7, put the spicy cabbage in it now, it is best to ferment the spicy cabbage, you can put more spicy vegetable soup into it;

8. Wait patiently for a while, give it a chance to boil, cook for a while, and then put the rice cake slices;

9. Korean-style hot sauce, usually put 3 spoons;

10. Then enoki mushrooms;

11. Followed by tofu;

12. The mold is ready, just wait for it now;

13. Put the vegetables after the most repentant, just put them in 1 minute before they come out of the pot.

Ingredients: Appropriate amount of boiled backbone with soup, 400 grams of beans, 100 grams of potatoes.

Excipients: a little green onion, an appropriate amount of oil, a little ginger, a little soy sauce, a few peppercorns, and 1 large ingredient.

1. Remove the bean tendons on both sides of the beans first, then clean them and break them in half.

2. Finely chop the green onion and ginger.

3. The spine is cooked and brought with soup for later use, and there will be such a layer of solid oil on it after it is hot in the summer and put it in the refrigerator.

4. Add an appropriate amount of oil to the pot, first add the peppercorns and ingredients to stir-fry until fragrant, and then add the chopped green onion and ginger to stir-fry until fragrant.

5. Pour in soy sauce and stir-fry until fragrant.

6. Then pour in the beans and stir-fry until they change color, what is to be said here is that the beans must be fried before they can be eaten, otherwise they will be poisoned.

7. Peel the potatoes, cut them into cubes and put them in a pot.

8. Then pour the spine and soup into the pot and stew together, the soup should be more, so that the soup is added, and the stew will taste better, and it can be served out of the pot after the flavor.

9. Picture of the finished product of stewed beans with spine potatoes.

Ingredients: 700g backbone, 400g kelp, 300g potatoes Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, 2 large ingredients, 10ml of home-brewed red wine, 3g of chicken essence

1. Wash the spine and pour it into a pressure cooker with cold water, put in the green onion segments, ginger slices, ingredients, and red wine in turn and boil over high heat, and skim off the blood foam on it;

2. Potato kelp for standby;

3. Cut the potatoes and kelp into cubes respectively;

4. Put potato cubes in the spine pot and cook over medium heat for 5 minutes;

5. Put in kelp and salt;

6. Add the chicken essence and cook for another 5 minutes.

7. Finished product drawing.

Eun Shi teaches you how to make Korean spine broth.

Drumming can be put in cold water, add cooking wine and ginger to blanch, remove the blood, pour into a casserole, and pour potatoes when it is medium-rare.

Teach you how to make potato spine broth in a simple and delicious way.