Chinese Food
Kelp and corn ribs soup
(74219 views)
Cantonese people like to make soup and drink soup. Carrot corn bone soup is famous all over the country. This time, kelp corn ribs soup is made of kelp, corn, carrot, balsam pear, soybean, chenshen and chops. The upgraded version of carrot corn bone soup. Chenshen is a unique ingredient in Guangdong, that is, duck kidney. It is warm, sweet and has the function of strengthening the spleen and clearing the stagnation. It is often used by Guangdong people to make porridge and supplement Help to treat children's anorexia. If there is no Chen Shen, it can not be released. The soup is clear and sweet, and has the effect of clearing away heat and eliminating fire, strengthening the spleen and moistening. -
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Clean carrots, corn, balsam pear and soybeans.
Step3:Put the spareribs and cold water into the clay pot. Boil for 2 minutes. Boil the blood water of the spareribs.
Step4:Wash the foam of spareribs. Drain.
Step5:Put the water in the clay pot. Heat it up.
Step6:Put the spareribs, corn, carrots, balsam pear and soybeans in the boiling water. Turn to medium low heat and cook for 1 hour.
Step7:Add kelp. Cook for 30 minutes.
Step8:Cook the kelp soft and season it with salt to turn off the fire. Season with salt before turning off the fire.
Cooking tips:1. The ingredients should be fresh. In order to make the soup sweeter, wash the blood foam with the blanching water. 2. There is no Chen kidney that can not be released. But Chen kidney has the effect of clearing and stagnating the spleen. 3. Season with salt before turning off the fire. There are skills in making delicious dishes.
