Can you cook ribs with figs for BB?

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Fig (scientific name: ficus carica linn.).) is a plant of the family Morusaceae and Ficus.

deciduous shrubs or small trees; Up to 10 meters, multi-branched; The bark is grayish-brown with distinct pores; Branchlets thick, leaves alternate, thick papery, broadly ovate, 10-20 cm long and wide, palmately 3-5-lobed, small lobes ovate, irregularly obtuse; The petiole is thick and 2-5 cm long.

dioecious, male flowers and gall flowers are born on the inner wall of a ficus fruit, male flowers gather orifices, female flowers are the same as male flowers, and the columella is lateral; Ficus solitary leaf axils, pear-shaped, 3-5 cm in diameter, concave at the top, purple-red or yellow when ripe, basal bracts 3, ovate, achenes lenticular. The flowering and fruiting period is from May to July.

History of Botany. The origin of figs is said to be cariea in Turkey, Asia Minor; One is that it was in southern Arabia (Saudi Arabia and Yemen), then spread to Syria, the Caucasus, and Turkey, and then to the Mediterranean coast by the Greeks and Phonians around the 14th century BC.

Figs were introduced to China in the Han Dynasty, and were first cultivated in various parts of Xinjiang, and it was not until the Tang Dynasty (7th century AD) that they were introduced from Xinjiang to Gansu and Shaanxi through the Silk Road, and later to the Central Plains. By the Song Dynasty, the Lingnan lands had been cultivated. Because its fruit resembles a steamed bun, it is mostly called "wooden steamed bread" in the south, and it is called "fig", which is said to be flowerless and solid (Song Zhang Shizheng's "Miscellaneous Notes on Tired Travel").

During the Yuan and Ming dynasties (14th century AD), the cultivation of figs gradually flourished, in addition to widely eating fruits and medicines, they were also used to save the famine in the bad year (Ming Zhu Di's "Materia Medica"). The cultivation and utilization of figs has also accumulated rich experience, and people in the world are vying to plant them, and they have developed rapidly in various parts of the Central Plains. At that time, the successful experience of propagation methods such as cuttings and dividing, cultivation in the garden, and cold protection in the northern winter has been followed.

The above content reference: Encyclopedia - Fig.

The above content reference: Encyclopedia - stewed pork ribs with figs.

Ingredients: 500g pork bones; Figs 40g

Excipients: Appropriate amount of salt; Dates to taste; Appropriate amount of polygonatum japonatum; Goji berries to taste.

Steps. 1.Clean the pork bones you bought.

2.Put cold water in a boiling pot, boil the pork bones, remove the sewage, clean the pork bones, and then put them in cold water and bring to a boil over high heat.

3.Prepare the soup stock: jade bamboo, dates, figs, Huaishan and wolfberry.

4.Soak all the soup for a while.

5.Scoop up the soup and drain the water.

6.Except for the wolfberries, the other soup ingredients are put into the pork bone broth and boiled over high heat, then changed to medium heat and boiled for one hour.

7.Finally, add the wolfberries, add an appropriate amount of salt to taste, and cook over high heat for 10 minutes.

8.The sweet and delicious "Fig Bone Broth" is moisturizing and mellow, and rich in nutrients. Suitable for all ages.

1. Wash the figs, cut them into about 1 finger size, put them into a larger pot with the pork ribs, wolfberries and tangerine peel scalded with hot boiling water, pour in 12 cups of water, cook over high heat for 20 minutes until boiling, then turn to medium heat and continue to cook for 1 hour.

2. When the figs are boiled and the meat is soft, season with salt, put it in a bowl and drink, take out the pork ribs, cut them into appropriate sizes, and dip them in mixed seasonings to eat. The condiments should be stirred well with an appropriate amount of soy sauce, salad oil, and pepper.

1. Prepare all the materials, wash the chopped pork ribs and blanch them until the surface changes color, then remove them for later use;

2. After the figs are dry washed, they are slightly soaked in water, the sweet corn is washed and cut into small pieces, and the carrots are washed, peeled and sliced (I press them with a mold.

flower-shaped, can be omitted) for standby;

3. Add the pork ribs, corn, carrots, and dried figs to the soup pot together with the soaked water, then add 800ml of water and increase the heat.

After boiling, turn to medium-low heat and simmer for 1 hour, finally add salt to taste, turn off the heat, and put coriander as a decoration after putting it in a bowl.

The main ingredients are 400g pork ribs, 150g of overlord flowers, and 50g of peanuts (fried).

Appropriate amount of seasoning salt, appropriate amount of monosodium glutamate.

Fig Pork Rib Soup Step 1

Cut the overlord flower and soak it in water for more than 1 hour.

Step 2: Wash and cut the soaked overlord flowers into sections.

Step 3Add water to the pot, put the overlord flowers into the boil, and blanch.

Step 4 Cook until the overlord flower is soft and thorough, stir with chopsticks halfway through, and try to get out the mucus of the overlord flower.

Step 5: Take out the blanched overlord flowers, rinse them with cold water, wash them several times, and try to wash away the viscous substance.

Step 6: Blanch the ribs.

Step 7 Add an appropriate amount of water to the soup pot, pour all the ingredients in, boil for an hour, scoop off the impurities on the soup noodles, add an appropriate amount of salt, and taste monosodium glutamate.