This soup is a soup that my mother often makes, and it is also a soup that every family in my mother's house will make, drinking not only nutrition, but also the taste of home. Dried cuttlefish come in large and small, and the taste is similar, and the large meat will be thicker. Supermarkets are available in bags and in loose gauges.
By Tim po mammy
<h2>Royalties</h2>
1 dried cuttlefish
Ribs 2 pounds
Ginger 3 tablets
Salt to taste
Dried amaranth vermicelli, no less than a handful
<h2>Practice steps</h2>
1, my dried cuttlefish belongs to the size of a medium size, about a palm size Put the gas stove to burn it, ten seconds is good, the dried cuttlefish bones are easy to cut out, the dried cuttlefish eyes also come out When grilling, there is a very fragrant smell
2, after the bones are cut out, soak the cuttlefish for a while It doesn't matter if the time is longer or shorter. I waited to do it, and only soaked for twenty minutes. The soaking time is short, and there is a lot of salt in the body of the cuttlefish, so be careful not to add more salt to the soup later
3: Wash off the black film and cut small pieces
4, pork ribs under the cold water pot blanched water after the fish out and then fry, I like to fry and then cook the soup, feel more fragrant, you can also omit this step
5: Put boiling water into the ribs, put the dried cuttlefish into it, throw a few slices of ginger and simmer for about an hour and a half
6. According to the habits of parents, soak some amaranth powder in advance, and wait for the soup to be cooked
7, the amaranth powder into the boiled soup, eat now cooked, ten minutes on the line, noodles cooked for a long time is not delicious
8, rare do not want, adults and children love
<h2>Tips</h2>
Without too many seasonings, the umami and aroma of dried cuttlefish itself is very special, try it and you will fall in love with this health soup.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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