Corn ribs soup
Overview
Corn ribs soup is the most popular soup in my family. It is not only delicious but also looks great. Moreover, it is simmered in a casserole over low heat to allow the nutrients of the ingredients to slowly dissolve into the soup, and the taste is even better!
Tags
Ingredients
Steps
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Wash the casserole and set aside.
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Wash the ribs (you can ask the seller to help chop them).
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Rinse away the dust from the prepared condiments with water and put them in a condiment box (or wrap the condiments with gauze).
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Put the ribs in a pot of cold water, add some cooking wine to remove the fishy smell, and bring to a boil over high heat. Skim off the foam.
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At the same time, add water to the casserole, add onions and seasoning boxes, bring to a boil over high heat, take out the blanched ribs and put them in the casserole.
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Add an appropriate amount of vinegar (to make it easier for the calcium in the bones to leak out, which is beneficial to the body's absorption and utilization of calcium.) Cover and bring to a boil over high heat to skim off any foam, then turn to minimum heat and simmer for 20 minutes.
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Wash the carrots and corn at the same time.
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Chop the corn into sections and cut the carrots into chunks.
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Add corn and carrots and turn to high heat and bring to a boil.
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Continue to lower the heat and simmer for about 30 minutes, add salt to taste, turn off the heat and use the remaining heat stored in the casserole to simmer.
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The corn ribs soup with delicious color, flavor and taste is ready.
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Serve it out and drink.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
