In China since ancient times, people have to be warned to start tonic every late autumn. The saying is that after a summer, the energy in the body has been exhausted. At this time, we should start gathering yang, gathering qi, and harvesting internally. During this season, we can gradually store human energy and replenish some nutrients. Most of the diet consists of dishes with strong flavors and high calories, so you can start to enjoy them.
After the beginning of spring, all things begin to recover and the earth's yang qi rises. People are no exception. They must also release the accumulated yang qi to maintain harmony with nature, and achieve the unity of nature and nature as much as possible. If this objective law is violated in life, it will lead to diseases. Even if it seems healthy now, it will become frail and sick when you get old.
Although the ancients had no scientific basis, facts have proved that this method still has its own objective truth. Many of the traditional Chinese medicine in China and the ways of health preservation passed down by our ancestors seem mysterious and cannot be explained using modern science, but it has made great contributions to the reproduction and health of Chinese descendants for thousands of years. China people believe in this rule. By following this method to maintain health, they can indeed achieve a healthy body and double their energy!
After spring, you should use vegetables to promote yang in your diet and release the yang energy you have accumulated throughout the winter as much as possible. However, you can't eat meat. You can make a slight difference in the practice and make it low in oil and salt. For example, it is good to eat dishes such as clear stews and clear soup appropriately.
Today, we will make a soup-type dish suitable for spring consumption. This soup uses ribs and seaweed, so it is called "casserole ribs and seaweed soup". It contains meat and is also very light, which can supplement calcium and supplement some trace elements and minerals. Although this soup may seem simple and has few ingredients, the key lies in the heat. When it is heated, the taste will be very delicious! The main practices are as follows;
Casserole pork ribs and seaweed soup
By MyrticeSwift
Recipe Recommendations
- salty and fresh
- casserole
- an hour
- simple
Steps for Casserole pork ribs and seaweed soup
1
Ribs, seaweed, rice wine, salt, chicken powder, white pepper powder, spring onion, ginger slices.
2
Put the washed ribs into the pan and pour cold water.
3
After boiling water, skim off the foam.
4
Cook the ribs over medium heat for 10 minutes and remove them for later use.
5
Put the seaweed into a boiling pot and blanch it.
6
Blanch the kelp and remove it and place it in a casserole.
7
Place the hot ribs on the seaweed.
8
Pour hot water into the casserole.
9
Add green onion and ginger slices, then pour in rice wine, and sprinkle with appropriate amount of pepper.
10
Finally add a little chicken powder to cover the lid.
11
Bring to a boil over medium heat, then change to low heat and simmer for 1 hour.
12
Simmer for 1 hour and then sprinkle with a little salt to taste.
13
Cover the pot again and simmer for 30 minutes before turning off the heat.
14
Pick out the onions and ginger and don't want them.
15
At this time, the ribs and seaweed have been stewed until soft and tender.
16
The soup is light tea-colored and tastes very delicious. It can be eaten when served on the table.Casserole pork ribs and seaweed soup Make Tips
Characteristics of this dish: The soup color is clear and light tea color, the ribs and seaweed are complete and crispy, the soup taste is light and delicious, and the ribs are not oily or greasy. Warm tips: 1. Put the ribs into the pot with cold water, so that the impurities in the meat can be discharged. You must not put the ribs into the pot with boiling water, otherwise the meat will have a slightly fishy smell and the taste of the soup will be much inferior. The pork ribs need to be stewed with boiling water or 80 degrees hot water when starting. 2. This soup should be simmered slowly over low heat, and it is not advisable to seek quick results. The stewed ribs must have a complete appearance and soft and rotten in the mouth. 3. To make this soup, it is recommended to use rice wine to keep the taste of the soup delicious and pure. Although cooking wine can remove the peculiar smell, the stewed soup has poor taste. Although the seasoning of this soup is simple, it is very particular about the use of condiments. If you don't have good rice wine, you can also use Shanghai rice wine.