Lian's steak corn soup
By VicentaLakin
The soup is one of the specialty foods in our homeland, and the autumn and winter are the best seasons when it is fresh and delicious. Mothers at home used to cook us this soup, which the whole family loved. It was a fresh, delicious and nutritious soup for men, women and children alike. Because the ribs contain proteins, fats, vitamins, calcium phosphate and osteophate, which are used to provide calcium to humans, calcium is an essential nutrient for humans, and the luminous lumbers are more effective when combined with the ribs. Every time I cook this soup, I deliberately add a little sweet corn, on the one hand because it contains nutrients that are rich in vitamins, proteins, minerals, chlorophyll, and on the other hand because it eats more of it, which is scrawny, blood drops, cholesterol, spleen stomachs, etc., and on the other hand because children like to eat corn, a little corn in the soup makes the soup sweet。
Recipe Recommendations
- ribs 300g
- sweet corn 1 piece
- lotus root v. 1
- ginger 1 block
- shallots 1 piece
- salt appropriate amount
- rice wine juice 1 teaspoon
- boiling water appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Lian's steak corn soup
1
(b) The preparation of food items, cleaning of the ribs and immersion in the water for about half an hour, and the exchange of 2 to 3 rounds of water, which will completely remove the blood from the ribs
2
(b) To place a proper amount of fresh water in the pot, to place clean ribs in the pot, to add rice juice to the water, and to replace it with wine without rice juice
3
(b) Sequestering the ribs behind the water and washing the foam from the surface with fresh water
4
Scratch the clean lichen into roller blades, corn slices, ginger slices. (b) After the lumber has been cut, it is recommended that water be washed immediately to prevent the oxidation of the surface and the black soup from coming out of the soup
5
(A) FIRE FROM GAS STOVES, FIRST POURING WATER AROUND 2L INTO THE HIGH-PRESSURE PAN, THEN SETTING FIRE TO THE RIBS, LINT, CORN, GINGER
6
(b) Covering the pressure pan with a cap, and turning the fire into a hot one, which is about 12 minutes old
7
When the pressure in the high-pressure pan is automatically released, the lid is opened, and a proper amount of salt is added and the lid continues to boil for about five minutes. The use of salt is controlled according to the quantity of water in the pot and the tastes that you like
8
Waiting for the second stew, when the pressure in the high-pressure pan is automatically released, the lid is opened, a pot of delicious good soup is cooked, and a few onions are washed clean and broken。Lian's steak corn soup Make Tips
ONE, BEFORE THE CULINARY STEW, IT'S RECOMMENDED TO BE SOAKED WITH FRESH WATER THAT IT WILL BE EFFECTIVE IN REMOVING THE BLOOD FROM THE CULINARY, WHICH WILL MAKE THE CULINARY SOUP MORE FRESH; TWO, THE CULINARY SOUP WILL NORMALLY BE SALTED ABOUT 5 TO 10 MINUTES BEFORE THE CULINARY POT, SO IT'LL BE SERVED WITH A HIGH PRESSURE POT. THE SOUP NEEDS TO BE LIFTED IN THE MIDDLE OF THE ROAD AND SALTED INSTEAD OF A ONE-TIME STEW BEFORE THE FIRE IS SHUT DOWN. IF THE SOUP IS SALTED AFTER THE SOUP IS SERVED, THE SOUP IS SALTY BUT THE FOOD IS TASTELESS;3 WHEN THE SOUP IS COOKED WITH A HIGH-PRESSURE COOKER, IT IS NOT EASY TO RUN AWAY, THE AMOUNT OF THE SOUP IS LESS THAN ENOUGH, AND THE AMOUNT OF WATER IS USUALLY ABOUT 2L;4 WHEN SELECTING THE LOTION, IT IS CHOSEN IN GOOD CONDITION AND WITHOUT THE MUD ENTERING THE HOLE, WHICH AFFECTS THE COLOUR AND TASTE OF THE SOUP。