Balsam pear and soybean spareribs soup
In the hot summer, Mr. Chen said that it was too hot. Usually, he cooks soybean and kelp spareribs soup. This time, bitter melon will be used to relieve the heat and cool the summer.1. some people like to put pepper or monosodium glutamate chicken essence for seasoning, but I didn't. this soup is cool and heatstroke free, without pepper or some spicy seasonings. I don't like monosodium glutamate chicken essence, and the family soup is better to be healthy and light.2； The reason for putting ginger slices is to improve the taste. Secondly, I'm afraid that balsam pear is too cold. Add ginger slices to reconcile it.3； The reason for putting vinegar is to make the calcium in bones easier for the human body to absorb.
Step 1 . A handful of soybeans are soaked half an hour in advance to make soybeans easier to cook and soften.
Step 2 . Prepare all the necessary materials: cut a sparerib into sections, and then remove the blood foam from the muddy water; Ginger slices; Balsam pear must be cut into pieces, so that the big pieces bite soft and rotten before they are delicious.
Step 3 . Put the soybeans, ribs, ginger slices and cold water into a casserole and boil them together. Be sure to have enough water, and don't add water in the middle.
Step 4 . The time of boiling soup can be controlled freely. Can you see whether the soybeans are soft and cooked? Ribs are not big bones, so don't boil them for too long. At about the same time, add balsam pear and a small spoon of vinegar, and then boil them for 15 or 20 minutes, and then put salt out of the pot. If you are afraid that balsam pear is too bitter, you can cross it in advance.
Step 5 . Out of the pot!
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