In the past, in my hometown, it was normal for many families to pack vegetables in big bowls.
Although there are many kinds of dishes that can add luster to dishes, in my father's generation, the bowls for holding dishes at home were basically rice bowls.
Moreover, compared with home cooking, the delicious steamed bowl, even now, makes the author memorable.
Just yesterday, the children at home clamored for ribs, and it happened that the author thought of the big bowl dish when he was a child.
After simple preparation, I am going to make a big bowl of delicious ribs for my children.
The deliciousness of the finished product once made the family like it very much, especially the children, who helped themselves to a bowl and enjoyed it by themselves without having to "grab" it with others.
If you are interested in this delicious food today, let's see how it is cooked. I hope you like it.
Food name: big bowl of sparerib pot.
Raw material preparation: ribs 1 kg, yuba 80g, mushrooms 20, black fungus 40g, two pieces of fermented bean curd, a little onion, ginger and garlic, two pieces of star anise and five pieces of fragrant leaves.
Accessories: oyster sauce, cooking wine, soy sauce, soy sauce, sugar, salt, chicken essence and starch.
Step 1: First, we put the prepared ribs in a 500ml clear water bowl, soak them for 30 minutes to let them bleed naturally, and then clean them and control them to dry for later use. Prepare four big bowls that you usually eat, and divide the prepared yuba, auricularia and shiitake mushrooms into four equal parts and put them into the four big bowls; Then add 100ml warm water to the bowl and soak until soft.
Step 2: Prepare another bowl, add the prepared fermented bean curd, two spoonfuls of oyster sauce, two spoonfuls of cooking wine, one spoonful of soy sauce, one spoonful of soy sauce, six grams of sugar, one gram of salt and chicken essence, grind the fermented bean curd with a tool and stir it evenly for later use.
Step 3: Then prepare a slightly larger bowl, pour the prepared ribs, onions, ginger, garlic, star anise, fragrant leaves and the prepared sauce into the bowl, put on disposable gloves and knead it repeatedly for one and a half minutes.
Step 4: Add 2 spoonfuls of starch and 1ml cooking oil into the bowl, stir evenly for one minute again, and marinate for 30 minutes.
Step 5: Add a little more oil to the pot, adjust the oil temperature from 70% to low heat, put the ribs into the pot one by one with chopsticks, fry until the skin is golden and slightly burnt, and take out the oil control.
Step 6: Wash the mushrooms, fungus and yuba in the four bowls, then spread them on the bottom of the bowls, cover the fried ribs on the top, pour 2 spoonfuls of marinated ribs juice on them, then steam them directly in cold water, cook them on high fire for 30 minutes, and then take them out for tasting.
Compared with today's delicious combination of meat and vegetables, the author feels that it should be a home-cooked dish that children at home love to eat.
If you are interested in this kind of food today, try it yourself at home.