2011.02.25, it's Friday again, and the week goes by so fast! In more than a month, we will have eastholay. One month. We will have one week of classes and three weeks of exams when we come back. Summer vacation will start at the end of May. Why is it so fast? I still have to worry about exams. It's so difficult.
Since the success of the chicken leg soup last time, I fell in love with making soup, bought ribs to make it, and went to a China supermarket to buy dried seaweed. Haha, simple, delicious and nutritious.
Ribs and seaweed soup
Recipe Recommendations
- salty and fresh
- pot
- several hours
- simple
Steps for Ribs and seaweed soup
1
To soak seaweed, I bought broad-leaf seaweed, one by one. I used one and tore it into small pieces.
2
Materials, there can be a little more ginger than the one in my photo, but I only have that piece left and forgot to buy it.
3
Cut the ribs into sections, place them in cold water, bring to a boil over high heat, and cover them thoroughly.
4
Skim off the foam and cover the ribs.
5
Put it in cold water and soak it for a while.
6
Wash the ribs well, add appropriate amount of water to the electric rice cooker, add onions and ginger, and add the ribs. The rice cooker is adjusted to the stew. I set the time for 2 and a half hours. After the water boils, if there is still foam, then skimp. Add cooking wine, and you can also add a few drops of white vinegar to allow the calcium in the ribs to flow into the soup better.
7
After 1 to 1.5 hours, wash the seaweed and place it.
8
After the soup is ready, add appropriate amount of salt according to your taste.
9
You can close the lid and keep it stuffy for a while. After opening it, there is a fragrance. Look at the ingredients haven't dissipated.
10
Pour out a bowl. The meat has been eaten for so long and there is no firewood. The soup still has the fragrance of seaweed. Not bad.