Chinese Food
Cuttlefish and spare ribs soup
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The dried cuttlefish contains protein, carbohydrate, vitamins, calcium, phosphorus, iron and other minerals. It has the functions of invigorating the body, invigorating the blood and kidney, strengthening the stomach and regulating qi. Women in menstruation, pregnancy, childbirth, milk consumption, are very beneficial. Can nourish blood, through menstruation, stillbirth, benefit, hemostasis, such as prolactin. Carrots can brighten the eyes. Agaric can detoxify. This soup is nutritious and delicious
Cooking ingredients
Cooking Steps
Step1:The dried cuttlefish and black fungus are soaked in advance. The hair is fully soake
Step2:Soak the dried cuttlefish to remove the bone. Cut the thin silk. Cut the carrot into small pieces. Slice the ginger
Step3:Wash the spareribs. Sit in the pot. Heat the hot water. Put in the spareribs and ginger slices. Blanch and scald for a while to remove the blood. Take out. Skim the oil. Blanch the carrot pieces and black fungus successivel
Step4:Pour some water into the casserole. Put in the ribs and cuttlefish shreds. Cook for about an hour
Step5:Pour in the blanched carrot. Cook for about half an hour
Step6:Add a little vinegar to make the meat soft and rotte
Step7:Then pour in the black fungus. Keep cooking for about half an hour
Step8:Salt before cooking. Stir well
Cooking tips:Blanching and scalding can remove the blood and make the meat more compact. Carrot and agaric blanching can also be more easily cooked, rotten, tender and tasty.
