Winter melon and coix rice ribs soup
This soup can be drunk all year round. Stewed pork ribs with coix seed in winter is a nourishing food, and using coix seed in summer is a good tonic for cooling off heat and fitness. This soup is light and pleasant, and has the effects of clearing heat and detoxifying, removing dampness and stagnation, lowering blood pressure, and diuretic.
Recipe Recommendations
- winter melon 500 grams
- ribs 200 grams
- glutinous rice 50 grams
- onion 3 paragraphs
- Jiang 3 tablets
- yellow wine 20ml
- salt appropriate amount
- white pepper appropriate amount
Steps for Winter melon and coix rice ribs soup
1
Soak the barley in advance.
2
Wash the ribs and chop them into small pieces, blanch them in water to remove blood foam. Change the water in the pan and bring to a boil. Add the onion and ginger rice wine.
3
After boiling, add the coix seed, bring the ribs to the boil over high heat and turn to low heat and simmer for 1.5 hours.
4
Wash and peel the wax gourd and cut it into 0.5cm slices for later use. Wash the shredded konjac.
5
It is easy to penetrate the ribs with chopsticks, add the winter melon and shredded konjac, and turn to medium heat and continue cooking.
6
When the wax gourd becomes transparent, add salt and white pepper.