Stewed pork ribs with lychee and preserved egg
By MaciCassin
The name of this soup is called Stewed Ribs with Lychee and Preserved Egg, but there are no lychees in the ingredients. Instead, the winter melon balls become crystal clear after stewing, like peeled lychees. They look very appetizing. The propanoic acid contained in wax gourd can effectively inhibit the conversion of sugar into fat. In addition, wax gourd itself does not contain fat and is not high in calories. It is of great significance in preventing the human body from getting fat and can also help build a body. Moreover, wax gourd is cold and sweet in nature, clearing heat and promoting saliva, removing heat and relieving boredom, so it is particularly suitable to take it in summer. During the Dragon Boat Festival in accordance with the season, preserved eggs are added, nutritious mushrooms are also added, and the fragrance of cucumber is a soup suitable for this season. I hope everyone will like it and support voting for me O(④_④)O~
Recipe Recommendations
- ribs 500g
- winter melon 1000g
- cucumber 1 piece
- carrots 1 piece
- tea tree mushroom 200g
- Pleurotus eryngii 200g
- preserved eggs of 2
- onion a little
- Jiang a little
- garlic a little
- blending oil a little
- salt a little
- chicken essence a little
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Stewed pork ribs with lychee and preserved egg
1
Prepare ingredients and seasonings.
2
Remove the stem of tea tree mushroom, soak it in salt water and wash it. Wash and slice the mushroom.
3
Use s fruit spoon to dig the wax gourd into a ball, cut the cucumber into a diamond shape, and cut the carrot into slices.
4
Blanch the ribs in water with pepper and ginger slices, and remove them to remove blood foam.
5
Put in the pressure cooker and add water to cover the ribs (add more water, so you don't need to add water to the stew later).
6
After the fire is over, keep the heat under medium for about 10 minutes.
7
Cut garlic into grains, cut green onions, and preserved eggs into large pieces.
8
Heat the pan with less oil, add chopped green onion and garlic and saute until fragrant.
9
Add tea tree mushroom and apricot mushroom and stir fry for a while, then pour into a crock (stir well).
10
Pour the pressed pork ribs together with the soup into a crock, bring to a boil over medium heat, and cook over low heat for half an hour.
11
Add the preserved eggs once, cook the winter melon balls for 5 minutes, then add the carrot flowers and cook for about 3 minutes.
12
Season with salt and chicken essence, add cucumber slices and cook for 1 minute, turn off heat and simmer for another 5 minutes.Stewed pork ribs with lychee and preserved egg Make Tips
1. Cucumber slices must be added last to preserve their fresh aroma. 2. You can add salt when stir-frying the tea tree mushrooms in step 9 for better flavor.