[Ribs] have high nutritional value and have the effects of nourishing yin, strengthening yang, replenishing essence and replenishing blood. In addition to protein, fat and vitamins, ribs also contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for children, teenagers and the elderly.
[Corn] contains a large number of nutritional and health substances. In addition to carbohydrates, protein, fat, and carotene, corn also contains nutrients such as riboflavin.
[White radish] contains mustard oil, amylase and crude fiber. It has the effects of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis, relieving cough and phlegm.
Stewed pork ribs with corn and radish
Recipe Recommendations
- ribs One catty
- white radish half a
- corn one
- Essence of Chicken beverage a spoonful
- cooking wine 1/3 spoon
- sesame oil 1/2
- pepper 1/3
- green onion appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed pork ribs with corn and radish
1
Cut the white radish into pieces. Blanch in boiling water to remove the spicy taste.
2
Cut the ribs well. Blanch in boiling water for 30 seconds, pick up and drain.
3
Put the pork ribs and white radish into the pot.
4
Cut the corn into pieces, place it in the pot, and add appropriate amount of water.
5
Add the cover, bring to a boil over high heat, reduce the heat, and simmer for 45 minutes.
6
Add half a teaspoon of salt, 1 teaspoon of concentrated chicken juice (or chicken essence), 1/3 teaspoon of cooking wine, 1/2 sesame oil, 1/3 pepper powder, and sprinkle with chopped green onion.