How to make pork bone spinach soup, pork ribs spinach soup nutritional value and efficacy

Ingredient breakdown. Pork ribs to taste.

Spinach to taste. Chopped green onion to taste.

Salt to taste. Ginger shredded to taste.

Cooking wine to taste. Light taste.

Simmering process. One hour is time-consuming.

Normal difficulty. Steps to prepare spinach soup with pork ribs.

The ribs should be soaked in advance, and the blood should be soaked out as much as possible, and the water should be changed in the middle. Beef stew or lamb and pig's trotters should be treated in this way. I usually soak overnight in the evening and do it at noon the next day.

Add water to a pot and bring to a boil, then blanch the soaked pork ribs to remove the foam.

Take it out and put it in a basin and wash it with hot water.

Put it in an electric pressure cooker and add an appropriate amount of cooking wine and hot water. Hot water over the ribs.

Cover the pot and prepare the meat cooking setting. Don't be in a hurry to open the lid after cooking, simmer for an hour. The ribs will be very soft when cooked this way.

Wash and blanch the spinach, do not blanch for too long, and remove it immediately if it changes color slightly.

Open the lid and add chopped green onion and ginger.

Season with salt. Finally, add the blanched spinach (the spinach can be cut in the middle) and stir well.

Pork ribs and spinach soup] is a very homely method, simple, but very delicious, let's try it

Material. Ingredients: 500 grams of pork backbone or ribs, 100 grams of spinach, 50 grams of ham, pepper and refined salt.

Method. 1. Chop the pork bones, boil them in a pot of boiling water, remove and drain. Cut the ham into strips. Wash the spinach and cut it into sections.

2. Put the pork bones into the pot, add an appropriate amount of water, and boil into a thick soup.

3. Put spinach segments and ham strips into the pot, season with pepper and refined salt, and bring to a boil.

Efficacy. This soup contains protein, calcium, iron, vitamins and carotene, rich in nutrients, has the effect of iron, blood, marrow, bone strengthening, is a good product for nourishing and recuperating.

Spinach contains iron, which can supplement iron, **anemia, pork rib soup also has nutrition, has bone marrow, bone broth contains magnesium, calcium, phosphorus, iron and other inorganic salts, spinach contains corresponding enzymes, so it has a good effect on supplementing magnesium, iron, calcium, phosphorus and other inorganic elements, and has high nutritional value and efficacy.

Ingredient breakdown. Pork ribs to taste.

Spinach to taste.

Chopped green onion to taste.

Salt to taste. Ginger shredded to taste.

Cooking wine to taste.

Method. 1.Chop the ribs into small pieces and wash them well.

2.Blanch the blood foam with boiling water in a boiling pot and remove the dry.

3.Peppercorns, star anise, green onions, and ginger are ready.

4.Put the pork ribs directly into the pressure cooker, add water, the water is more than 2 times the pork ribs, and add the seasoning on top.

5.Cover, press for 15 minutes after boiling, and deflate manually.

6.Wash the spinach and blanch quickly.

7.Remove the cold and dry, and prepare some chopped green onions.

8.When the pressure cooker is off, turn off the power and boil, add the blanched spinach, add the appropriate amount of salt and oyster sauce, and bring to a boil.

9.Finally, add chopped green onions.

1. Ingredients: 150 grams of pork (lean) and 100 grams of spinach.

2. Seasoning: 3 grams of sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of Sichuan pepper.

3. The characteristics of pork and spinach soup: the soup is light in color, and the meat is tender and fresh.

Fourth, the practice of pork and spinach soup:

1., pork cut into small thin slices;

2.Wash the spinach and cut it into 2 cm long sections;

3.Put the pot on the fire, pour in the clear soup, and boil the soup;

4.Add pork, spinach, add a little refined salt, monosodium glutamate, pepper water, and wait for the soup to open again;

5. Put the pork and spinach into a bowl, skim off the foam in the soup, pour a little sesame oil on it, and pour it into the bowl.

5. Tips for making pork spinach soup:

1.This product needs about 750 grams of clear soup;

2.How to make pepper water: When making pepper water, boil it one day in advance and soak it overnight in the ratio of 1 tael pepper to 6 catties of water.

Recipe for pork spinach soup. First of all, wash the pork first, and then flatten the oil out in the pan. Then put the water to boil, the pork is cooked, and put the spinach. The spinach is also cooked after being put in, and then it is good to add a little salt seasoning.

Slice pork, peanut oil in the pot, fry green onion and ginger shreds until fragrant, add water, add pork slices, boil the meat slices are cooked, and then blanch the spinach, you can eat it when you boil the pot, remember not to cover the pot after the spinach.

Spinach vermicelli meatball soup.

Ingredients. 150 grams of ground pork, 120 grams of spinach, appropriate amount of vermicelli, 1 teaspoon of salt, 1 teaspoon of pepper, 2 grams of chopped green onion, 2 grams of sesame oil, 8 grams of light soy sauce, half an egg, 5 grams of cornstarch.

Method. 1. Prepare the spinach, wash it and set aside.

2. Prepare fans.

3. Add the minced meat, chopped green onions, an appropriate amount of salt, pepper, 8 grams of light soy sauce, half an egg, 5 grams of corn starch, and about 10 grams of water, stir the meat filling with your hands, and then beat it a few times to make the meat filling slightly stronger.

4. Set aside the mixed meat filling.

5. Boil water in a pot and squeeze the meatballs into the pot by hand. Remove the scum when the pan is boiling.

6. Vermicelli, add an appropriate amount of salt, light soy sauce.

7. Add spinach, turn off the heat when ripe, and add a few drops of sesame oil.

Lamb soup with spinach.

Ingredients. 300 grams of cooked lamb cheek, 250 grams of spinach, a small piece of lamb's blood, appropriate amount of salt, appropriate amount of white pepper.

Method. 1. Take a small piece of cooked lamb face meat and cut it into slices;

2. Prepare a small piece of sheep blood, blanch the sheep blood and put it in a basin for later use;

3. Wash the spinach and cut it into large sections;

4. Put water in the wok and cold water for the lamb face;

5. Cook the mutton face meat in the pot for about ten minutes (time after boiling), 6. Cook until the soup becomes milky white, add an appropriate amount of mutton blood and cook together;

7. After boiling, add the cut spinach and cook together;

8. Cook until the spinach is broken, add an appropriate amount of salt to taste; Finally, add an appropriate amount of white pepper to taste, and it is ready to taste.

The preparation of pork liver and spinach soup is as follows:300 grams of pork liver, 100 grams of spinach, 10 grams of salt, appropriate amount of cooking wine, 20 grams of corn starch.

1. First of all, we use a knife to cut the prepared pork liver into slices.

2. Afterwards, pour the leather stool into pure water and wash it with your hands.

3. Next, add an appropriate amount of salt, cooking wine, and cornstarch to marinate for five minutes.

4. After the water boils, we add pork liver, shredded ginger, spinach and wolfberry.

5. Finally, add salt and pepper to taste, and the pork liver and spinach soup is ready. Rough wood.

Preparation of pork liver and spinach soup:Ingredients: small pieces of pork liver, appropriate amount of spinach.

Excipients: two or three slices of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of water, and several wolfberries.

Steps: 1. Wash the pork liver and cut it into slices, then rinse off the blood.

2. Add water to the pot, add oil, and add ginger slices.

3. Add salt.

4. Add the pork liver.

5. Add spinach.

6. Add chicken essence to taste.

7. Finally, put it on a plate and sprinkle with wolfberries.

Ingredients for pork liver soup with spinach.

Pork liver, spinach, starch, sesame oil, refined salt, soy sauce, monosodium glutamate.

Preparation of pork liver soup with spinach.

1. First wash the blood of the pork liver, then cut it into thin slices, and put an appropriate amount of cooking wine to marinate those marinades.

2. Then remove the impurities of the spinach, wash it, and cut it into sections for later use.

3. Then put an appropriate amount of water in the pot, put the pork liver in, add salt and soy sauce, and cook over high heat.

4. When the pork liver is cooked, put the spinach in, and finally add an appropriate amount of monosodium glutamate and sesame oil, at this time we can choose to start eating.

The edible effect of spinach pork liver soup.

Spinach and pork liver soup can nourish blood, improve essence, reduce fire and appetize, and so on. Needless to say, the iron in pig liver is extremely rich, and for people who lack iron, it can improve the condition and prevent the occurrence of anemia. And for liver and kidney deficiency, lack of energy and other conditions are improved.

The vitamin content in spinach is very high, which can improve our immunity, strengthen the body, and reduce fire and appetize. Students and office workers often use their eyes, you can drink more pork liver soup to protect your eyesight, relieve eye fatigue, pork liver has the effect of nourishing the liver and brightening the eyes, nourishing the blood. Therefore, everyone should often eat spinach and pork liver soup.

The preparation of spinach pork liver soup is as follows: Qi Douqiao:1. Wash and drain the spinach, put it in a pot of boiling water and blanch it until cooked, remove the drained water, and set aside;

2. Wash the pork liver, cut it into thin slices, add salt and mix well, add starch and mix well.

3. Pour in the cooking wine, stir well, and set aside. Put the broth into a pot, add the ginger slices to a boil and pour in the spinach.

4. Bring to a boil again, pour in the pork liver, and turn off the heat. Stir gently with chopsticks, stir a few more times, add salt, pour into the bowl pin, sprinkle with chopped green onions and pepper.

5. Precautions: Cut the pork liver into thin slices as much as possible to make it easier to cook thoroughly. The soup is best served hot.

The spinach pork liver soup is made as follows:

Tools crooked grip: pork liver, spinach, ginger, shallots, garlic leaves, wolfberry, salt, cooking wine, chicken essence, white pepper, white vinegar, starch, oil.

1. Wash the spinach and cut it into small pieces.

2. After buying back the pork liver, soak it in water, then cut it into thin slices with a knife, and put it in clean water to grab and wash it.

3. Change the clean water again, add some cooking wine and ginger slices, and continue to soak for 10 minutes.

4. Take out the soaked pork liver, rinse it with water, and put it in a bowl. Add a little crushed white pepper, a little Mingfeng salt, cooking wine, and a few drops of white vinegar to stir up, and grasp well.

5. Finally, add a little starch, continue to grasp evenly, and set aside for later use.

6. Pour water into the pot, put in the chopped spinach after the water boils, and blanch the spinach first.

7. After the spinach is blanched, remove and drain.

8. Pour in the marinated pork liver, quickly push it out, and remove it immediately after the pork liver changes color.

9. Pour in a large bowl of water, put in a few wolfberries, add an appropriate amount of salt to taste, add a little chicken essence to enhance freshness, and bring the soup to a boil.

10. Pour in the blanched pork liver and spinach, cook for another 10 seconds, sprinkle with chopped green garlic, and it is ready to cook.

Ingredients: 400g pork liver.

Excipients: 200g spinach.

Seasoning: 20 grams of lard (refined), 3 grams of salt, 2 grams of monosodium glutamate, 1 gram of Sichuan pepper, 3 grams of soy sauce, appropriate amount each.

Preparation of pork liver and spinach soup:

1.Cut the pork liver into small thin slices.

2.Wash the spinach and cut it into centimeter-long pieces.

3.Sit on the spoon, put the soup to boil, put in the pork liver, soy sauce, salt, pepper water (5 grams), spinach, when the soup is boiled again, take out the pork liver and spinach and put it in a bowl, skim off the foam from the remaining soup, find a good mouth, point monosodium glutamate, pour a little lard, and pour it in the bowl.

How to cook pork liver spinach soup? Soak the pork liver in cold water for an hour, add salt paste and pepper powder, marinate in starch cooking wine for an hour, add minced garlic to the pot and stir-fry until fragrant, then add the pork liver and spinach.

Ingredients: 150g pork liver 250g spinach.

Seasoning: 1 gram of monosodium glutamate, 2 grams of salt, appropriate amount each.

Preparation of pork liver soup with spinach.

1.Remove the roots of the spinach and wash it and cut it into sections; Wash the pork liver and cut into slices.

2.Add an appropriate amount of water to the pot, boil over fire, add spinach and pork liver, and after a little rolling, add monosodium glutamate and salt to taste.

Ingredients: 125 grams of spinach 125 grams of pork liver.

Seasoning: lard (refined) 10 grams ginger 5 grams green onions 5 grams salt 3 grams starch (peas) 3 grams monosodium glutamate 1 gram.

Crafting process. 1.Wash the spinach thoroughly;

2.Blanch the washed spinach in boiling water for a while to remove the astringency (i.e. remove the oxalic acid it contains) and cut into sections;

3.Wash the fresh pork liver and cut it into thin slices;

4.Pork liver slices are mixed with salt, monosodium glutamate and water starch;

5.Wash the green onion and ginger, cut the green onion into sections, and break the ginger;

6.Bring the broth (broth, chicken broth is acceptable) to a boil;

7.Add washed ginger, green onions, cooked lard, etc. to the boiling soup and cook together;

8.After cooking for a few minutes, add the mixed pork liver slices and spinach, and cook until the pork liver slices and spinach are cooked.

How to eat Breakfast, lunch and dinner are eaten as vegetable soup every day.

Related populations It is suitable for patients with blood deficiency and chlorosis, vision loss, stool stagnation and other symptoms.

Health Tips: This soup has the effect of nourishing blood and moistening the intestines.

Directions:

Wash the spinach, cut it into sections, and soak the wolfberries in water;

Soak the pork liver in water for half an hour, wash it and slice it;

Add starch, light soy sauce and pepper, mix well and marinate for 10 minutes;

Blanch the spinach in boiling water for half a minute, then remove and drain;

Put the marinated pork liver in boiling water and blanch for half a minute, remove and drain;

Pour water or broth into the pot and bring to a boil, add ginger slices and pork liver and cook for 1 minute, then add spinach and wolfberry, add salt and sesame oil.

1. Wash the spinach, cut it into sections, and drain after blanching; Peel the ginger and wash it.

2. Wash the pork liver, slice it, add soy sauce and starch and marinate for 10 minutes, put it in boiling water and blanch, remove it and drain it.

3. Pour 6 cups of broth into the pot and bring to a boil, add ginger slices and pork liver to cook, then add spinach, add salt and chicken essence to taste.

Say a few more words: pork liver will get old after boiling for a long time, so try to be thinner when slicing and faster when scalding. Blanching spinach before eating it can remove 80% of the oxalic acid in spinach and remove astringency.