How is pork rib soup the most nutritious in summer?

1. According to personal experience, the bones must be scalded with boiling water for 5-10 minutes before boiling, and then cold water to rinse off the dirty foam on the bones, and then add enough cold water to make the soup at one time, put green onions, ginger, garlic 2 pieces in the soup, and you can also put your favorite Chinese medicinal materials, such as the commonly used sand cucumber, astragalus, angelica, codonopsis, wolfberry, jujube, etc., which can not only increase the flavor of the soup, but also strengthen the body. Then cover the lid and cook over medium heat until the soup boils, then change to low heat and simmer for about 1 and a half hours. Finally, put salt, no more MSG.

2. It is recommended to use mineral water to make beautiful soup, which will taste more beautiful.

3. Some medical experts say that vinegar can be added in an appropriate amount after the water is boiled, and the vinegar can dissolve the phosphorus and calcium in the bones into the soup;

4. Braise pork bones with water chestnuts and green and red radishes, and boil it for two hours on slow fire to drink, this soup is just as fresh and sweet without adding MSG.

5. If it is a mutton bone, then you need to put some ginger, red dates, sand cucumber, and jade bamboo to press the taste.

How to stew pork rib soup to make the meat rotten bones?

Cut the ribs and blanch them in boiling water to remove the blood. After taking it out, boil the boiling water again, put the blanched pork ribs in, green onions, ginger, peppercorns, and a little spice, and simmer over low heat. Add a little salt during the period to make the ribs flavorful.

Until the meat of the ribs can be pierced with chopsticks, it is basically cooked.

At this time, you can put some vegetables in it and stew it with pork ribs. After the vegetables are stewed, the soup is collected on high heat, and appropriate salt and monosodium glutamate (hehe, I don't recommend adding monosodium glutamate!! It's ready to cook.

Tips for stewing pork ribs.

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

When simmering pork ribs, add a few pieces of washed orange zest to the pan to remove the odor and greasy feeling, and at the same time, make your soup taste more delicious.

What are the benefits of stewed pork rib soup with tea tree mushrooms?

Tea tree mushrooms are highly nutritious and have a high protein content. There are 18 kinds of amino acids in the protein, of which methionine accounts for the highest content, followed by glutamic acid, aspartic acid, isoleucine, glycine and alanine. The total amino acid content is:

The content of 8 kinds of essential amino acids is complete, and it is rich in B vitamins and mineral elements such as potassium, sodium, calcium, magnesium, iron, and zinc. Traditional Chinese medicine believes that the mushroom is sweet, warm, non-toxic, has the effect of strengthening the spleen and stopping diarrhea, and has the special effects of anti-aging, cholesterol reduction, cancer prevention and anti-cancer.

Winter melon pork rib soup. Eat radishes in winter. Eat winter melon in summer!!

In summer, stewed pork ribs can be served with winter melon and barley.

Winter melon is a seasonal vegetable in summer, and it tastes the most beautiful at this time. Winter melon has a good effect of clearing heat, diuretic and reducing swelling. Moreover, the winter melon does not contain any fat, and the soup stewed together with pork ribs is clear and pleasant, fresh but not greasy.

So, winter melon and pork ribs are really a perfect match.

In addition to winter melon, you can also put some barley in the pork rib soup. Barley has a high nutritional value and is known as the "king of gramineous plants in the world", which has the effects of nourishing the stomach, lowering blood pressure, clearing heat and strengthening the spleen. In addition, barley is rich in selenium, which can effectively inhibit the proliferation of cancer cells, so barley has a certain anti-cancer and anti-cancer effect.

So this soup has become barley and winter melon pork rib soup, and this soup is very simple to make, as long as the processed ingredients are put in the pot and simmered slowly, when the time comes, the soup will naturally be good.

In addition to their respective nutritional values, winter melon and barley have the effect of clearing heat and cooling off, which is very suitable for summer consumption. Therefore, it is best to stew pork rib soup in summer and add winter melon and barley!

Barley and winter melon pork rib soup].

Ingredients: pork ribs, winter melon, barley, ginger.

Seasoning] salt, pepper, cooking wine.

Specific production steps].

1. Barley is not easy to cook, so soak it in cold water for 1 2 hours before boiling it in the pot.

2. Wash the ribs twice with water, then put them in a pot under cold water, add 1 tablespoon of cooking wine to remove the smell, boil over high heat and cook for two minutes to remove them.

3. Rinse the ribs twice with water to clean the foam on the surface of the ribs.

4. Put the washed pork ribs into the casserole, add an appropriate amount of water, then put the soaked barley into the pot together, add a few ginger slices, cover the pot, bring to a boil over high heat, and simmer for 40 minutes on medium-low heat.

5. Use the time to stew pork ribs, peel and cut the winter melon into slices, remember not to cut it too thickly, thin slices are best, and it is not time-consuming to stew.

After 6 or 40 minutes, the pork rib soup has been stewed thick and white, and the pork ribs and barley are also stewed very soft.

7. Pour in the chopped winter melon slices, bring to a boil over high heat, cover the pot and simmer for about 10 minutes.

8. Wait for the winter melon to stew until it is transparent, and finally add an appropriate amount of salt and a little pepper to taste, stir well and turn off the heat.

Tips: 1. Pork ribs stewed soup, be sure to blanch, otherwise the stewed soup will taste very fishy. Note that cold water must be used to blanch the ribs, so as to remove the blood in the ribs to the greatest extent.

2. Barley is not easy to boil, so it is best to soak it in water for 1 2 hours before cooking, and then put it in the pot with the pork ribs.

When stewing pork ribs, you can add some bitter gourd to it, which is very defeating.

Ingredients: dried cuttlefish, pork ribs, ginger, fungus, carrots, shallots.

Here's how to make it:

1. Cut the washed shallots into sections.

2. Cut the processed ginger into slices.

3. Cut the dried cuttlefish you bought back into strips.

4. Boil water in a pot, pour in the water and blanch for 2 minutes.

5. Remove the discoloration of the row and set it aside for later use.

6. Heat the oil, add the green onion and ginger and stir until fragrant.

7. Pour in the dried cuttlefish and fry until the oil absorbs and softens.

8. Add water to cover the ingredients and cook until the soup is slightly white.

9. Pour in the boiled steaks.

10. Wash the fungus and put it in the pot.

11. After the water is boiled, turn to low heat and cook for 40 minutes.

12. Cut the carrots into cubes and put them in a pot and simmer for 20 minutes.

13. Add white pepper, salt and monosodium glutamate, boil until the water is boiling, and then remove it.

14. This delicious cuttlefish dried pot pork rib soup is ready.

One. Choose fresh ingredients.

Only fresh ingredients can reveal their flavor when cooked. Choose good ribs, preferably on the side of the ribs or at the tail vertebrae. The reason why pork rib soup is delicious is because the bone marrow nutrition of pork ribs is extracted, and meaty muscle pork ribs are not suitable for making soup.

Don't add too much spice.

Don't add too much spice to the pork rib soup, especially if the soup is based on fresh ingredients. Too many spices will mask the delicate taste of the ingredients themselves, so adding a little spice to remove the smell is enough.

Boil. When simmering pork rib soup, cook it over high heat at first, which can effectively remove the oiliness of the ribs. Before boiling the soup, it is best to chop the pork ribs, blanch them with hot water to remove the fishiness, remove the floating water and blood water, rinse them with water, and then cook the soup.

Simmer over low heat.

Cooking over low heat affects the nitrogenous extract of the ribs, which is the protein. Therefore, the cooking effect is ideal, and the soup cooked over low heat is not only delicious, but also has less nutrient flow.

In summer, pork rib soup with carrots, corn and red dates and wolfberries is delicious and nutritious.

Ingredients: 500 grams of pork ribs, 1 carrot, 1 corn, 4 red dates, and a small amount of wolfberry.

Excipients: 3 tablespoons of salt, 1 tablespoon of chicken bouillon.

Preparation of carrot pork rib soup.

1. Cut the carrot hob into small pieces for later use.

2. Wash the corn and cut it into small pieces for later use.

3. Pour an appropriate amount of water and wash the ribs into the pot, bring them to a boil and remove the blood.

4. Wash the pork ribs and add an appropriate amount of water to bring them to a boil.

5. After boiling, add corn, carrots, wolfberries and red dates.

6. Cook until the carrots and corn are cooked through, add salt and chicken essence and cook for another 3 minutes.

7. Finished carrot pork rib soup.

In summer, stewed pork rib soup is suitable for corn, kelp, white radish, red beans, lotus root, bitter gourd, etc.

1. Corn

Corn is a highly nutritious food that is rich in protein, dietary fiber and other nutrients, so it is suitable for pork rib soup.

2. Kelp

Kelp is rich in vitamin C, crude protein, calcium, iron, and other ingredients, so it is suitable for pork rib soup.

3. White radish

White radish is rich in vitamin C, so it is suitable for placing in pork rib soup.

4. Red beans

Red beans contain a variety of minerals, vitamins, starch and other nutrients, so they are suitable for pork rib soup. Finished.

5. Lotus root

Lotus root contains starch, iron, and vitamins, so it is suitable for pork rib soup.

6. Bitter gourd

Bitter gourd is a seasonal vegetable in summer, and you can eat some bitter food in moderation in summer, so it is suitable for putting it in pork rib soup.

The above content reference: Encyclopedia maize.

The above content is referred to the exam: Encyclopedia Kelp.