Liang's ribs soup
By VicentaLakin
Many times, the best memory is the jar of jar of jar of bouquet soup in the middle school cafeteria. It's a jangsi specialty, and ordinary people don't have a can of that kind in their homes, and they can't make that wonderful taste. Since coming to Chicago, I've been trying to regravate this delicious, but the broth is always heavy and tasteless. The reason for this is that the United States side kills pigs without blood, and both blood and impurities are left in the flesh and bones. The fragrance of the soup that was made after the bone had dried up. Two years ago, at a friend of Wuhan's, she was asked for a secret by drinking a delicious bouquet soup. She told me first to turn the ketchup on and get rid of the gas. Mother's soup used to be made directly from the flesh and bones, but this was to be done here without fresh bones。
Recipe Recommendations
- ribs 1 and a half jin
- banggu 1 and a half jin
- lotus root 2 pounds
- Jiang 1 small piece
Steps for Liang's ribs soup
1
Material ribs and rod bones are prepared to be immersed in cool water for one hour and water is exchanged several times. The flow of water was washed up for a few minutes to remove blood and impurities. Lotus cut into pieces and cut it down with a machete, otherwise the shape is unorthodox. Make sure the ginger tastes better into the soup。2
Fry pots, heat them up. When the oil gets hot, the ribs, the bones and the large spoons of wine go up and down. During the course of the course of the defoliation, the evaporation of the wine and water gas can take away the gas from the bones. Fired to the bone slightly yellow。3
Join the twigs and the ginger and fire for two minutes. It's the first, second and third。4
add a full amount of water, at least to the end of the corset and bones. it's boiled in a frying pan, because i'm going to make soup fit the bone burning in the bottom. this process, known in english as decaramelization, places great emphasis on decaramelization in western cooking as an extremely important part of the source of taste。5
To be transferred to the stew, the fire is burned for about five minutes, while the fumigation is filtered with an extremely delicate leak, minimizing the impurities in the soup. And then you put on a little fire for an hour and a half。6
Have a taste of the flesh on the bones to the extent you like, if you want to keep it soft. I boiled the cast iron pot for about an hour and a half, and then I put salt on it for five minutes. You can put a little onion in the soup bowl if you like。Liang's ribs soup Make Tips
The stew is turned into light purple. If it's good and fresh, the soup is sweet without sugar. Amazing changes in colour and magical taste bud surprises will make you love this soup. He was not a Guangdong man, and he didn't get it from his ears. When I was a kid, the most that I could do was a bouquet of bouquet soup, a lichen bouquet soup, an ink gravy soup, a mushroom and a chicken chicken chicken chicken soup, and a chowder soup. It's a small number, so it's a deep memory. When you leave home, you're going to have to cook to remember the smell of your home, and you're going to get rid of it。