Chinese Food
Stewed spareribs with corn and balsam pear
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The local food is in the current season. Go to the vegetable market in the morning and have a look. It's the same with cowpea, bitter melon and eggplant in the past. Don't forget that there are so many. Almost every family sells them. Today, I saw this balsam pear is good. I brought two back. One is to squeeze juice for oneself. The other is to make soup for Baoren. Looking back a few years ago, Dabao was young and chubby. As soon as he entered the summer, he would grow prickly heat. My experienced friend told me that balsam pear is good for clearing away heat and preventing and recovering prickly heat. I love to cook bitter melon soup for children as soon as I go to summer. For example, green beans, carrots, lotus roots and corn are all very suitable for balsam pear. Today, I use corn to match this soup. With the fresh and sweet corn, that is to say, the freshness of the bottom of the soup also neutralizes the bitter taste of balsam pear. It's very nice. The maturity of ingredients should be paid attention to when making soup. For this kind of soup, I first boil the corn ribs to taste, then add the balsam pear to continue to cook. In this way, the bottom of the finished soup is both fresh and complete. If the ingredients
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients.
Step2:Add water in the pot and blanch the ribs.
Step3:Add water to the casserole and cut the corn.
Step4:Then put the Zhuo ribs into the pot.
Step5:Boil it over high heat. Boil it for more than ten minutes.
Step6:Then remove the seeds of bitter melon and cut it into the pot.
Step7:Boil over high heat. Turn to medium heat and cook for half an hour. Season with salt.
Step8:In this way, a soup of corn balsam pear and spareribs is finished.
Cooking tips:Balsam pear is cooked as soon as it is cooked. So the cooking time should not be too long. Therefore, the ingredients should be separated and put into the pot. There are skills in making delicious dishes.
