Bone and winter melon stew, how to make it more delicious?

The recipe for stewed pork ribs with winter melon is detailed.

Cuisine & Efficacy: Home-cooked recipes.

Ingredients for stewed pork ribs with winter melon: Ingredients: 500 grams of pork ribs, 500 grams of winter melon Accessories: 1 piece of ginger, 1 large ingredient.

Seasoning: Salt, pepper, MSG to taste.

Features of stewed pork ribs with winter melon: The melon is tender and smooth, fresh and salty. Teach you how to make stewed pork ribs with winter melon, how to make stewed pork ribs with winter melon to be delicious 1. Cut the ribs into small pieces, wash and drain the water; Peel the winter melon and cut it into pieces; Ginger slapped.

2. Blanch the ribs in a pot of boiling water for 5 minutes, remove them and wash them with water.

3. Bring the pork ribs, ginger, ingredients and an appropriate amount of water to a boil over a high fire, then simmer over low heat for about 60 minutes, add winter melon and stew for about 20 minutes, remove the ginger pieces and ingredients, and then add salt, pepper and monosodium glutamate.

Pass the bones through the water first, then put the bones in boiling water, boil until the soup is white, add the winter melon and cook for another 30 minutes. Season to taste. Pay attention to the heat, the high heat is white soup, and the low heat is clear soup.

Of course, the soup is delicious. Put the bones in a pot and boil, and put some cooking wine in them. Bring to a boil and cook for 5 minutes, remove from.

I'm afraid the taste has changed.! Then add ginger and star anise and you're good to go! After boiling, turn the heat to a low level, add the winter melon, boil together for 45 minutes, add monosodium glutamate, salt, a little oil, and chopped green onion before eating.

That's it.!

Stew the bones first, and put the winter melon at the end.

Ingredients: 500g winter melon and 600g pork ribs

Excipients: 1 piece of ginger and 15 peppercorns.

1. Peel and remove the seeds of the winter melon, wash it, cut it into pieces, about 5mm thick, not too thin, otherwise it will be fragile; Slice the ginger and set aside;

2. Prepare a pot of boiling water, put the pork ribs in, boil for about 3 minutes, scoop up, flush, drain (the purpose is to remove blood and fish);

3. Put the pork ribs, ginger slices, and peppercorns into the stew pot, add water, the amount of water is slightly higher than the ingredients, and start to simmer;

After hours, add winter melon pieces and season with an appropriate amount of salt; Continue to simmer for about half an hour until the melon is fully ripe.

Ingredients: 500 grams of pork ribs, 600 grams of winter melon, 60 grams of red adzuki beans, 1 small piece of tangerine peel.

Here's how. 1. Wash the pork ribs and chop them, put them in boiling water and boil them for 5 minutes, then take them out and wash them for later use.

2. Wash the winter melon, cut thick pieces of red beans with the skin, wash the tangerine peel and soak it softly.

3. Pour an appropriate amount of water into the pot and boil, add all the ingredients to boil again, then change to slow heat for 2 hours, add salt to taste.

1. Cut the pork ribs into sections, wash them and prepare them, 2. Boil water in the pot, lower the pork ribs, skim off the floating skin, remove the pork ribs and drain the water for later use.

3. Wash the winter melon, peel it, remove the pulp, and cut it into pieces.

4. Pour water into the pot, put the pork ribs into the water, add green onions, ginger and garlic, spices, salt, turn to low heat and simmer for half an hour after boiling, 5. Then add winter melon pieces and simmer for 5 minutes.

Winter melon soup with pork ribs.

Ingredients: 1kg of pork ribs, 1kg of winter melon, a section of ginger (10 cm long), about 8 red dates, a pinch of wolfberry, green onion and coriander (these two are not essential), salt, chicken essence, pepper Method:

1.Cut the ribs into 4 cm long sections, boil them in boiling water until the blood comes out, then pick them up and wash them and set aside.

Peel and cut the winter melon into pieces, and the ginger is broken.

Chop the green onion and coriander and place on a plate.

2.Mix enough water into the pot, pour in the pork ribs, winter melon, ginger, dates, berries, salt, chicken essence, cover the pot and bring to a boil over high heat, then turn to low heat and slowly simmer until the basket can be easily pinched with chopsticks, sprinkle a little pepper and it's OK.

When drinking, you can add some chopped green onions and coriander to your taste, which has a unique taste.

Note: The ribs must be boiled once in advance to remove the blood, otherwise the smell of blood is enough to ruin a pot of soup.

It is best to mix enough water at one time, if you mix less, remember to mix boiling water if you want to mix it again halfway.

Adding cold water will cause the temperature of the soup to drop suddenly, causing the protein and fat in the soup to solidify and not melt into the soup, which will affect the flavor of the soup.

Similarly, don't add cold water to other cooking or stews.

Ingredients:

Appropriate amount of winter melon, appropriate amount of pork ribs, 2 slices of ginger, 1 garlic, 1 spoonful of salt, 1 spoonful of sugar, 1/2 spoon of chicken essence, appropriate amount of water.

Steps: 1. Prepare all the ingredients, cut the pork ribs into small pieces, peel the winter melon and cut it into small pieces, cut the ginger into shreds, and slice the garlic;

2. Blanch the pork ribs and set aside;

3. Put it in a pot and add an appropriate amount of water to cook until the ribs are broken, do not throw away the boiled water, add a small amount of oil to the pot, add garlic and ginger to stir until fragrant, and then add winter melon pieces;

4. Add salt and sugar, add stewed pork ribs and pork rib soup and cook until the winter melon is broken, then add the chicken essence.

Pour the pork ribs into the winter melon, add the green onions, ginger and garlic, and cook for 1 hour under the water.

Praise the pork ribs for 20 minutes before putting the winter melon.

The preparation of winter melon bone broth is as follows:

Ingredients: Appropriate amount of bones (keel), appropriate amount of fresh kelp, appropriate amount of winter melon, appropriate amount of Chinese cabbage, appropriate amount of green onion and ginger, appropriate amount of Sichuan pepper, 1-2 star anise, 4-5 bay leaves, 1 small section of tangerine peel, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of sesame oil, 3-4 cooked eggs.

Steps: 1. Prepare all the ingredients (peel and cut the winter melon in advance, wash and cut the kelp into sections, cut the green onion into sections, slice the ginger, and wash the bones).

2. Boil water in a pot.

3. Put the bones in boiling water to remove blood, dirt, etc.

4. Blanch and take it out to control drying.

5. Put water back in the pot and bring to a boil.

6. Put green onions, ginger slices, tangerine peel, bay leaves, and peppercorns into a seasoning box in boiling water, and put them together (if not, you can wrap them in gauze).

7. Boil the bones again, pour in an appropriate amount of cooking wine, and a little salt to make the bones taste first.

8. Simmer over low heat until the meat can be poked through with chopsticks, and then add kelp and stew for about 10 minutes.

9. Add the hard-boiled eggs and continue to simmer for about 10 minutes.

10. Add the cabbage and simmer for a while.

11. If you feel that the meat on the bones is about to stew, put in the winter melon pieces, simmer for five or six minutes, turn off the heat, and add sesame oil.

12. Stew.

13. Serve it out and eat it.

Winter melon is a vegetable with a variety of health functions, and it is the best food to beat the heat in summer. Traditional Chinese medicine believes that winter melon is sweet, light and cool, and has the effects of moistening the lungs, dissolving phlegm and quenching thirst, diuresis and swelling, clearing heat and dispelling heat, detoxification and pus.

Winter melon can be stewed with the following ingredients:

Winter melon and barley soup: winter melon with skin and melon kernels, wash and cut into pieces; Wash barley and tangerine peel; Wash the lean meat and cut it into cubes. Put the tangerine peel into the water and boil, then put in all the ingredients, after boiling, change to a simmer for 2 hours, season and eat.

Dispel dampness and freckle, nourish blood and beauty. It is used for facial pigmentation, sometimes with puffy eyelids or dark brown complexion; or constipation, facial roughness; or poor urination, wet phlegm cough, etc.

Stewed pork ribs with winter melon: Chop the pork ribs into small pieces, wash and drain; Peel the winter melon and cut it into pieces; Pat the ginger and blanch the ribs in a pot of boiling water for 5 minutes, remove them and wash them with water.

Bring the pork ribs, ginger, ingredients and an appropriate amount of water to a boil over high heat, then simmer over low heat for about 60 minutes, add winter melon and stew for about 20 minutes, remove the ginger pieces, ingredients, and add salt, pepper and monosodium glutamate!

It can eliminate heat and detoxification, diuresis and swelling, quench thirst and remove annoyance, and is effective for phlegm accumulation, acne swelling and pain, thirst, irritability, hemorrhoids, blood in the stool, athlete's foot edema, unfavorable urination, and difficult to eliminate summer heat.

Roasted winter melon with shiitake mushrooms: peel the winter melon and remove the pulp; Wash the winter melon, slice it and blanch it in boiling water, scoop it up, and set aside; Mushrooms are watered, stemmed and sliced; Heat oil in a wok, add winter melon slices, and stir-fry slightly; Add minced garlic, salt and monosodium glutamate and stir-fry well before cooking.

It plays a leading role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, etc.

Kelp and winter melon pork rib soup, even vegetables and soup, which is both trouble-free and delicious, and ensures that there is no soup left. The characteristics of this soup dish: that is, there is not only the strong aroma of pork ribs, but also the freshness of winter melon, plus the umami of kelp, the combination of the three, it is really fragrant, fresh and not greasy.

Ingredients]: pork ribs, kelp, winter melon.

Ingredients: green onion, ginger.

Seasoning]: salt, cooking wine.

Cooking steps.

Soak the kombu in cold water in advance. It takes about four hours. It is best to choose the kind of kelp that is thicker to make this dish, which can withstand stewing and tastes tough.

Soak the pork ribs in cold water for about an hour. During this period, the water should be changed several times so that the blood in the ribs can be soaked and the fishy smell and odor can be removed.

Clean, peel, peel and chop the melon into large pieces. Winter melon pieces should not be cut too small, otherwise it will be easy to boil and crush.

Cut the soaked kelp into wide strips and then cut it into diamond-shaped pieces with an oblique knife.

Wash half of the green onion and cut it into large pieces. Wash a small piece of ginger, peel it and cut it into slices.

Bring water to a boil, add kelp and blanch for one minute to remove the fishy smell. After taking it out, wash it again with cool water, then drain it and set aside.

Blanch the pork ribs in a pot under cold water, and when blanching the meat, it must be in a pot under cold water, so that the blood in the meat can be effectively discharged. When blanching, add two tablespoons of cooking wine to remove the smell and remove the smell. At the same time, in the process of blanching, it is necessary to remove the foam on the surface, because the foam is very fishy.

The time to blanch the water is to boil the water for another one to two minutes.

When the ribs are blanched, you have to start another stove, boil a pot of boiling water, and prepare to stew the ribs for a while.

Remove the blanched pork ribs and set aside.

Put the pork ribs and green onion and ginger in the prepared pot of boiling water, add a tablespoon of salt, and simmer.

After cooking for 40 minutes, add the kelp and winter melon and continue to simmer for 30 minutes.

The National Day holiday has passed, and the troublesome work has come. It's been very cold these days, pouring rain at night, and it's wet everywhere during the day, and it's very cold. That's why I'm going to make soup every day.

Today I still have to make soup with pork ribs, and I also use some winter melon. In order to welcome the official arrival of work, it is necessary to take good care of the body.

Because the body is the capital of the revolution, only the body is one's own, and everything else is a floating cloud. Only with capital can there be profits, and if there is no capital, there will be nothing. Therefore, it is often said that you should nourish your body in winter, drink soup to nourish your body, and drink more bone broth when drinking soup.

Winter melon soup with pork ribs.

Preparation materials: soup stock: 3 large pork ribs, half a catty of winter melon, 1 large piece of ginger, a few shallots, some cooking wine, some aged vinegar, some refined salt, some chicken essence.

Dipping ingredients: garlic paste, ginger juice, chopped green onion, a little vinegar, appropriate amount of light soy sauce, monosodium glutamate, sesame oil, spicy minced millet, peppercorn noodles.

Cooking method: 1. Choose the kind of ribs with long and large roots, and then use the kitchen artifact - chopping knife, chopping into pieces, washing them, and draining the water.

2. Remove the skin of the winter melon, wash the ginger and the shallots. Cut the winter melon into large pieces, cut the ginger into a few slices, and chop the rest all the rest, and cut the shallots into chopped green onions.

3. Add a lot of water to the pot, put a few slices of ginger and some cooking wine in cold water, put the pork ribs in it, light the fire and boil, boil the blood, remove the ribs, and wash them with warm water.

4. A casserole, a lot of water, cold water for the pork ribs, put the broken ginger, some vinegar, and then cook for half an hour.

5. Put the large pieces of winter melon into the pot and cook for a quarter of an hour.

6. Put some salt, some chicken essence, and some chopped green onions in the soup bowl, and put the soup in the bowl.

7. Make a dipping water: garlic paste, ginger juice, chopped green onion, a little vinegar, appropriate amount of light soy sauce, monosodium glutamate, sesame oil, spicy minced millet, and peppercorn noodles and mix well. Make it to your liking.

Tips: 1. Put the pork ribs in cold water twice in the pot. When blanching, it is cold water, and when simmering soup, it is still cold water.

2. Put salt in a soup bowl when the soup is served. There are 2 reasons, the first is that salt cannot affect the taste first. The second is that there is less salt in the pot, which is convenient for the second time that you have not finished eating.

3. Put a few drops of aged vinegar to better refine the calcium in the bones, and it is more nutritious and healthy to eat.

Winter melon pork ribs and barley soup.

Ingredients: 800 grams of ribs, 500 grams of winter melon, 1 handful of barley, 1 piece of ginger, appropriate amount of salt.

Specific production steps]:

1. Let the seller chop the ribs, soak them in water for a while at home, soak the blood out, and soak them until the ribs turn white and take them out.

2. Wash the barley, peel and remove the seeds of the winter melon and cut it into slices of moderate thickness for later use.

3. Pork ribs in a pot under cold water, boil for a few minutes after boiling, although after soaking, there will still be foam coming out, skim off with a spoon, and remove the ribs.

4. Put the blanched pork ribs into the soup pot, add enough water, slice ginger or pat it and put it in.

5. Add the washed barley, then cover the lid of the soup pot, turn to a slight heat after the fire boils, and simmer for about 40 minutes.

6. Then put the winter melon slices in, add an appropriate amount of salt at the same time, and continue to boil for ten minutes until the winter melon is transparent.

7. It is delicious and not greasy, and the delicious and fragrant winter melon pork ribs and barley soup is done.

Winter melon is the best vegetable in summer, it is cold, can reduce heat, diuresis and swelling; Winter melon does not contain fat and contains a very small amount of sodium, which can be used as an adjunct to liver ascites in cirrhosis.

Barley can strengthen the spleen and dispel dampness, can dilute water and reduce swelling, when cooking this soup, add a handful of barley, the effect is very different, and it is of great help to clear the summer dampness in the body.