How do you make chestnut pork rib soup delicious? How to stew chestnut pork rib soup is the best to

Chestnut pork rib soup gram eat, chestnut everyone loves to eat, especially in autumn and winter, the sugar fried chestnuts sold on the street are not only delicious, but also nutritious, can be supplemented with rich protein and carbohydrates. In addition to stir-frying chestnuts, you can also make a variety of dishes, let's take a look at the chestnut pork rib soup.

Chestnut pork rib soup therapeutic effect: nourishing the stomach and spleen, tonifying the kidney and strengthening yang, nourishing yin and moistening the lungs, replenishing qi and blood, strengthening muscles and bones, tonifying the liver and brightening the eyes.

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.

The main ingredients for chestnut pork rib soup are chestnuts, pork ribs, carrots, and salt.

Preparation of chestnut and fig pork rib soup 1, boil the chestnuts in boiling water over low heat for about 5 minutes, remove and peel 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.

Efficacy and function of chestnut pork rib soup Chestnut pork rib soup is a dish. It is a soup made with chestnuts and pork ribs as the main ingredients. Chestnut is a common dried fruit with a sweet and delicious taste.

Chestnut is rich in unsaturated fatty acids, vitamins and minerals, which have the effects of nourishing the stomach and spleen, strengthening the kidneys and tendons, invigorating blood and stopping bleeding, and is a good tonic for anti-aging and longevity. In addition to protein and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which have high nutritional value, and also have the effect of nourishing yin and aphrodisiac, nourishing essence and blood. However, pork ribs (large ribs) should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, 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.

Chop the pork ribs into small pieces, wash them and put them in boiling water to remove the foam, put the pork ribs and chestnuts in a casserole, use a few slices of ginger, and simmer for two hours.

Material. Ingredients: 150 grams of pork ribs (large ribs), auxiliary ingredients: 50 grams of chestnuts (fresh), seasoning: 3 grams of salt, 5 grams of cooking wine, 4 grams of soy sauce, 5 grams of green onions, 3 grams of ginger.

Method. 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.

Ingredients: pork ribs, shelled chestnuts, green onions, ginger, seasoning, cooking wine, light soy sauce, salt.

1. Rinse the ribs and chop them into pieces. Rinse the chestnuts.

2. Add water to the pot, an appropriate amount of cooking wine, two slices of ginger, put the pork ribs in the pot, boil the water for two or three minutes, and wash off the foam with warm water.

3. Add water to the saucepan, put in the blanched pork ribs, add green onions, ginger slices, one or two spoons of light soy sauce, a little cooking wine, turn to low heat after boiling, and simmer for 40 to 60 minutes according to the size of the ribs.

4. Add the chestnuts and cook until the chestnuts are cooked through, then add an appropriate amount of salt to taste.

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.

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.