The cold winter is coming, and the cold wind is biting, as if it has cut the cheeks. On a winter morning, I poked my head out of the quilt and felt the cold air, only my two eyes were exposed, and a flash of inspiration flashed in my mind, warm soup!After a long day at work, I feel lucky to be home with a bowl of warm soup. Mother-in-law is a good cook, especially in winter. She pays attention to nutrition, making soup is the most common way in winter, and water chestnut pork rib soup is her specialty and one of my favorite soups. Water chestnuts, also known as water chestnuts, are one of the common vegetables in the south. Its flesh is crisp and white, and the taste is crisp and juicy, like fruit. Water chestnut has a high edible value, rich in mucus, crude fiber, minerals and dietary fiber, which helps to clear away heat and phlegm, moisten the intestines and laxative, and is very beneficial to health. Now, let's take a look at how to make water chestnut pork rib soup!
The main ingredients of water chestnut pork rib soup are: 8 water chestnuts, 5 red dates, half a carrot, and one pound of pork ribs. In addition, we also need a moderate amount of salt, green onions, ginger and cooking wine.
Before making water chestnut pork rib soup, the ingredients must first be prepared. Wash the 8 water chestnuts with water and peel off the skin with a peeler. In order to increase the nutritional value of the soup, the mother-in-law also prepared 5 red dates and half a carrot, the red dates have the effect of nourishing qi and blood, and the carrot has the effect of strengthening the spleen and stomach. Finally, wash a pound of fresh pork ribs, remove the blood inside, and set aside.
1.Add an appropriate amount of cold water to the pot where the soup is to be cooked, add the pork ribs and a small spoon of cooking wine, then add the green onions and ginger slices, and bring to a boil over high heat. This removes blood and impurities from the ribs, making the soup clearer.
2. After boiling, remove the ribs and wash them again with warm water.
3.Next, place the blanched ribs in a casserole and add an appropriate amount of warm water, chives, and ginger slices. Bring to a boil over high heat, at which point blood foam and bubbles will bubble, skim them off with a small spoon. Then reduce the heat to low and continue to simmer for 40 minutes.
4.After 40 minutes, sprinkle in an appropriate amount of salt, then add water chestnuts, red dates and carrot cubes, and continue to cook over low heat for 10 minutes, until all the ingredients are soft and rotten.
5.Before cooking, sprinkle with an appropriate amount of chives to garnish and taste, and serve in a bowl. The water chestnut pork rib soup cooked in this way is light and delicious, not greasy, nourishing and moisturizing the lungs, relieving cough and reducing phlegm, both adults and children will love to drink.
1.Since water chestnuts grow in groundwater fields and bacteria may attach to the flesh, it is not recommended to eat them raw, but rather boiled or used in soups.
2.In winter, it is not advisable to consume too much greasy food. Water chestnut pork rib soup has a light and non-greasy taste, and drinking more in moderation is very beneficial to your health.
3.Pay attention to add water chestnuts in the last 15-20 minutes of soup to avoid boiling for too long and causing the water chestnuts to rot and lose their nutrients.
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