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As the saying goes: "After eating spring shoots, you know the taste of spring", spring shoots are the most seasonal vegetables in spring, the cycle of spring shoots is not long, the most delicious spring shoots of the year on the market time is about a month before and after, this time of spring shoots are large, thick meat, delicious, people can not get tired of eating, even if it is a picky appetite, I am afraid that can not refuse the most tender delicacy in this spring.
In addition to the delicious taste, seasonal spring shoots are also very high in nutritional value, rich in protein, dietary fiber, vitamin C, vitamin A, vitamin B, as well as potassium, iron, phosphorus and other trace elements, spring shoots in the insoluble dietary fiber content is very high, can promote intestinal peristalsis, have laxative, fat reduction effect.
There are many ways to spring bamboo shoots, oil braised bamboo shoots, fried pork belly bamboo shoots, pickled tuk fresh, sausage fried spring shoots, etc., the following to share with you a spring Jiangnan people's table on the spring bamboo shoots the best method, new collocation, original, better than pickled tuk fresh——— spring bamboo bamboo snow vegetable rib soup, brings together the taste of spring, from the name can be seen, the main ingredients are spring shoots, snow vegetables and ribs, the crispiness of spring shoots, the salty aroma of snow vegetables, the deliciousness of bones, 3 kinds of ingredients integrated into one, indispensable.
Spring bamboo shoot snow vegetable rib soup looks complicated in name, but the method is very simple, no oil stewing, no stir-frying, simple stewing can let you get the most delicious "taste" of spring, take advantage of the good spring season, seize the beautiful "bamboo shoots", taste this spring limited delicacy, like friends must try!
【Ingredients】Spring shoots, ribs, snow vegetables, ginger, salt, cooking wine;
【How to make rib soup with spring bamboo shoots and snow vegetables】
1, prepare the required raw materials, ribs, snow vegetables and spring shoots, the proportion and quantity of ingredients have no fixed requirements, snow vegetables, some places are also called pickles, Jiangnan area in early spring will pickle a batch of snow vegetables, to the spring shoots on the market, these pickled snow vegetables can also be eaten, pickled snow vegetables raw materials are generally snow mushrooms, here snow vegetables have been cleaned and cut into snow vegetables, so there is no need to deal with it.
2. Clean the prepared ribs, soak them in clean water for half an hour, soak the blood in them, can reduce the fishy smell, and the ribs can be used with tailbones, fan bones, small ribs or small ribs.
3. Clean the soaked ribs again, blanch the ribs under cold water, add the ribs, ginger slices and cooking wine to remove the fishy, boil over medium heat, skim off the foam on the surface, turn to low heat and cook for 1-3 minutes, after cooking, take it out and put it in hot water to clean it.
4. Prepare a slightly larger casserole, boil water in the pot in advance, put the processed ribs into a casserole pot with hot water, add ginger slices and cooking wine, boil over high heat, turn to low heat and simmer for half an hour;
5. At this time, process the spring shoots, clean the spring shoots after shelling and roots, cut them into hob pieces, blanch them after cutting, put the spring shoots in a cold water pot, add a spoonful of salt, boil over high heat, turn to low heat and cook for 1 minute, take out the pot and cool the water, drain the water for later use;
6. After half an hour, put in the blanched spring shoots, use rib soup to simmer the spring shoots, can make the taste of the spring shoots more delicious, after adding the spring shoots, first boil on high heat, and then turn to low heat and simmer for about 20 minutes.
7. Finally, add the snow vegetables and simmer together, there is no need to add additional salt during the period, because the snow vegetables are salty, and continue to simmer for about 20 minutes, you can slowly wait for the simmer to tame them in the delicious soup pot. The simmering time can be slightly longer, so that there will be more flavor between the ingredients, without additional seasoning, and the saltiness of the snow vegetables is the saltiness of this soup;
8. When the time comes, out of the pot, no need to add chicken essence, monosodium glutamate, the taste of this pot of soup is particularly delicious, put in a small casserole, sprinkle with an appropriate amount of green onion garnish;
9. Spring bamboo shoot snow vegetable rib soup is completed, the seasonal fresh and tender spring shoots, as well as the blessing of snow vegetables and bones, three fresh combinations, so that you drink a bowl and want to drink another bowl.
Summary of the preparation of spring bamboo shoot snow vegetable rib soup:
1. Spring shoots are not suitable for eating with mutton and tofu.
2. People who have stones or have a bad stomach are not suitable for eating spring shoots.
3. If the spring bamboo bamboo snow vegetable rib soup is stewed more at one time, you can put a part of it first, put it on a plate or small casserole, and then heat the rest slightly when you eat it next time you eat it, and you can eat it.
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