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How to make delicious coconut meat and rib soup?
Coconut meat is actually the endosperm of the coconut. After smashing the coconut, you can see the white coconut meat inside, which is a very nutritious food, containing a large amount of protein, carbohydrates, etc. People of all ages can eat coconut meat. Today’s recommended delicious food is related to coconut meat, that is, coconut meat spareribs soup. This soup tastes very good. Let’s learn the method.
First, the method of making coconut meat spareribs soup
1. Wash the spareribs, scald them with boiling water to remove blood, and then rinse with warm water. Cut the coconut meat into small pieces, wash the ginger clean and slice it, wash the corn clean and cut it into segments, set aside.
2. Put an adequate amount of hot water in the clay pot, add the spareribs, ginger slices, and coconut meat together, bring to a boil over high heat for half an hour, then turn to low heat and simmer for 2 hours. There will be about half an hour left, add corn segments and salt for seasoning, and simmer until the spareribs are tender. Add a little chicken essence and mix well.
Tips
1. Scald the spareribs with boiling water to remove impurities and foam. Add an adequate amount of water all at once when making soup. Adding water in the middle will dilute the fresh taste of the soup. If you have to add water, heat it first. Cold water will cause the meat to shrink, affecting the texture.
2. Both coconut meat and corn have a sweet taste. If you don’t like a sweet taste, don’t add corn.
3. The ingredients for making soup are prone to sink to the bottom of the pot and become糊糊 or burnt under high pressure. If you add some pork bones at the bottom of the pot before adding the ingredients, it can not only increase the calcium content in the soup but also prevent it from sticking and burning.
Second, Chrysanthemum Flower Spareribs Soup
Materials
Main ingredients: 160g of dried chrysanthemum flowers, 500g of hard rib
Seasonings: salt, water.
Method
1. Wash the spareribs, weigh the dry chrysanthemum flowers, wash them in warm water for about 10 to 20 minutes,
If the water turns yellow during cleaning, you must rinse several times.
2. Tie the soaked chrysanthemum flowers to prevent them from opening too much, becoming too soft, or breaking off during the stewing process, which may affect the appearance,
If you don’t mind, you can also not tie them up.
3. Scald the cleaned spareribs in boiling water to remove blood.
4. Place 1250ML of cold water in a clay pot and bring to a boil over high heat after adding the blanched spareribs.
5. Then turn the heat down, cover the lid, and cook for 30 to 40 minutes,
6. Add the chrysanthemum flowers,
7. Continue to simmer over low heat for another 10 to 15 minutes,
8. Finally, add a few drops of vinegar, and add an appropriate amount of salt to taste according to personal preference.
Third, Bamboo Shoots and Salted Pork Spareribs Soup
Materials
300 grams of bamboo shoots, 300 grams of spareribs, 50 grams of salted pork, 10 grams of ginger, 2000 ml of water, 1 teaspoon of salt (5 grams)
Method
1) Peel the bamboo shoots and cut into irregular pieces. Pour water into the pot and bring to a boil, add the bamboo shoot pieces and cook for 5 minutes to remove bitterness and oxalic acid. Remove and rinse with cold water and drain, set aside. Peel the ginger and cut into thin slices.
2) Cut the spareribs into small pieces, pour water into the pot and bring to a boil, blanch the spareribs for 3 minutes, then remove and rinse with cold water and drain. Cut the salted pork into small pieces.
3) Put the spareribs, bamboo shoots, and ginger slices into the pot, add water all at once, bring to a boil with high heat, skim the foam, cover the lid, and then simmer over low heat for 1.5 hours.
4) Open the lid, add salted pork, and continue to simmer for 20 minutes. Stir well with salt before drinking.
