Walnut corn spareribs soup

Overview

Entering September, autumn is getting colder. During the transition between summer and autumn, apart from the stronger autumn tiger in the afternoon, the temperature difference between morning and evening is still very obvious. You must add a long-sleeved cardigan when going out in the morning and evening. The air conditioner is basically useless when sleeping at night. On rainy days, the summer quilt may feel a bit thin at night. It's cool in the morning and evening and hot at noon. The weather is also hot and cold. It feels like I'm adding or removing clothes every day. The weather is also relatively dry, so it is appropriate to drink more soups and water, which can replenish water and nourish at the same time, killing two birds with one stone. Autumn is the harvest time of various vegetables and fruits, and there are many seasonal ingredients. Today I am sharing this corn, walnut and pork ribs soup, which uses seasonal walnuts, corn and lotus roots, plus carrots and pork ribs to stew the soup together. It is absolutely sweet, delicious and not greasy. Walnut, corn and pork ribs soup is a soup that my family makes every autumn. Every year when fresh walnuts come on the market, I miss this soup. The new walnut kernels are crisp, tender and slightly sweet, the corn is soft and glutinous and sweet, the carrots are rich in vitamins, and the lotus roots are crisp and refreshing. When stewed with the ribs, the taste is sweet and not greasy. In the cool early autumn, stewing it every now and then will warm the hearts and bodies of the family.

Tags

• soups
• home cooking
• lunch
• dinner
• cooking wine
• corn
• lotus root
• spare ribs
• walnut
• white vinegar
• carrot
• drinking water
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this [Walnut Corn Spare Rib Soup]: first clean the ribs and chop them into small pieces, put them in a soup pot, add water that has not covered the ribs, 10g of green onions, 10g of ginger slices and 10ml of cooking wine. Boil the pot over high heat, skim off the foam, blanch until there is no blood, take it out and set aside. Then peel off the outer skin of the corn and clean it. Use a paring knife to peel off the outer skin of the carrots and lotus roots. Break open the outer shells of the walnuts and take out the walnut kernels.

   

2. 2 Put the blanched ribs back into the soup pot, add 2500ml of drinking water, 10g of ginger slices, and 5ml of white vinegar to release calcium. Bring the pot to a boil over high heat, then reduce to a simmer and simmer for 80 minutes.

   

3. 3 First cut the corn into small round segments horizontally, and then split into smaller segments. Cut the carrots and lotus root into small pieces and set aside. Peel off the thin outer skin of the walnut kernels. For walnuts, choose new walnuts. New walnut kernels have enough moisture and are relatively fresh and easy to peel.

   

4. 4 Add the cut corn segments to the pot about 30 minutes before serving.

   

5. 5 Add the chopped carrot and lotus root pieces into the pot and continue to cook on low heat for 20 minutes.

   

6. 6 Add walnut kernels during the last 5 minutes.

   

7. 7 Add 5g of salt, simmer for 3 minutes and then turn off the heat. The stew will taste sweet and very delicious.

   

8. 8 The delicious walnut corn pork ribs soup is ready.