Soup -- stewed spareribs with litchi preserved eggs-You Are Foodie

By Frederica
4

Soup -- stewed spareribs with litchi preserved eggs

The name of this soup is stewed spare ribs with litchi preserved eggs. However, there is no litchi in the ingredients, but the white gourd balls become crystal clear after stewing, like litchi peeled one by one. It looks very appetizing. Propanedioic acid contained in wax gourd can effectively inhibit the conversion of sugars into fat. In addition, wax gourd itself does not contain fat and does not have high calories. It is of great significance to prevent human body from getting fat and can also help to build a healthy body. Moreover, winter melon is cold and sweet in nature. It can clear away heat and stimulate body fluid. It is especially suitable for taking it in summer. Following the Dragon Boat Festival, preserved eggs, nutritious mushrooms and the faint smell of cucumber are added. It is a soup suitable for this season. I hope you will like it and support me~

Main Ingredients

Wax gourd 1000g
spareribs 500g

Auxiliary Ingredients

1. cucumber slices must be added at last to keep the delicate taste2. add salt to stir fry tea tree mushroom in step 9 to make it more delicious

Step 1 . Prepare ingredients and condiments.

Step 2 . Remove the stems of Agrocybe chashugu, soak and wash with salt water, wash and slice Pleurotus eryngii.

Step 3 . Wax gourd is dug into a ball with s Fruit scoop, cucumber is cut into diamonds, and carrot is cut into flower slices.

Step 4 . Blanch the spareribs in water with pepper and ginger slices, and remove the blood foam.

Step 5 . Put it into a pressure cooker, and add more water than spareribs (add more water, and there is no need to add water in the back stew).

Step 6 . After the fire, the medium fire pressure is about 10 minutes.

Step 7 . Dice garlic, cut onions into flowers, and cut preserved eggs into large pieces.

Step 8 . Heat the pot with less oil, and then saute the scallions and garlic until fragrant.

Step 9 . Add tea tree mushroom and Pleurotus eryngii, stir fry for a moment, and pour into a jar (stir fry evenly).

Step 10 . Pour the pressed ribs and the soup into the earthen pot, bring to a boil over medium heat, and simmer over low heat for half an hour.

Step 11 . Add preserved eggs at one time, boil wax gourd balls for 5 minutes, and then add carrot flowers to cook for about 3 minutes.

Step 12 . Season with salt and chicken essence. Finally, add cucumber slices and cook for 1 minute. Turn off the heat and simmer for another 5 minutes.

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