Pork Ribs Vegetable Porridge

Pork ribs and vegetable 604 porridge is a porridge with very balanced nutrition. Let us learn about this porridge together.

Pork Ribs Vegetable Porridge

Pork Ribs Vegetable Porridge

Ingredients for pork ribs and vegetable porridge

Spare ribs, rice, salt, beef powder, coriander, chopped green onion

How to make pork ribs and vegetable porridge

1. After blanching the ribs in boiling water, put them into a purple clay soup pot and simmer over low heat for more than 5 hours. Take the soup and set aside.

2. Soak the rice with oil and salt overnight;

3. Take the pork ribs soup and add appropriate amount of water to boil, add the rice into the pot, put the boneless ribs into the pot, and simmer together on low heat.

4. Add a small amount of beef powder and salt according to your taste.

5. After it becomes thick, add the bok choy, coriander and chopped green onion.

Tips

1. Wash the vegetables and soak them in water. Use the water used to make soup, which will taste better.

2. Frozen vegetables do not need to be thawed before cooking. They can be put directly into a boiling pot. The vegetables cooked in this way will be more delicious and the loss of vitamins will be much smaller.

3. If the wilted vegetables are soaked in cold water with 1 tablespoon of vinegar for 1 hour, they will turn green again.

4. Soak the whole cabbage in salt water to remove small insects on the leaves. Freshly picked mushrooms will taste more delicious after being soaked in salt water.

5. It is best to use a stainless steel knife to cut rapeseed, because vitamin C is most afraid of contact with iron. Before putting rapeseed into the pot, blanch it in boiling water to remove the bitterness. Cooked rapeseed cannot be left for too long, as vitamin C will be almost completely destroyed after 3 hours.

6. If the cabbage is too pickled, wash it with cold water. Hot water will wash away a lot of nutrients in the cabbage, and the cooking taste will not be good.

7. If you use vegetables to make soup, wait for the water to boil, add salt first and then the vegetables, and then simmer over low heat. This will preserve the vitamin C in the vegetables.