Tasty home-cooked sweet and sour sparerib

This dish is characterized by ruddy color, sweet and sour taste. Suitable for the crowd: generally everyone can eat.

material

Sparerib 500g, onion, ginger, soy sauce, vinegar, sugar, cooking wine, a little cooked white sesame.

working methods

1, ribs washed and drained, cut into small pieces for later use.

2. Add enough water to the pot, add cooking wine, onion and ginger slices to boil, blanch the ribs, remove and rinse again for later use.

3. Put the ribs in a steamer and steam for 30 minutes.

4. Mix the soup of 1 tablespoon cooking wine, 2 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons vinegar and a little steamed ribs into sauce for later use.

5. Put the pot on the fire and heat it with proper amount of oil. Pour in the ribs and stir fry over low heat.

6. Drain the oil when the surface of the ribs is light golden yellow.

7. Pour another pot into the pot, and the ribs will not pass.

8. After the fire boils, turn to low heat and stew slowly until it tastes good. Wait until the soup is almost dry, then open the fire to dry it. You can boil some vinegar before you take it out of the pot and stir it evenly.

9. Put the ribs in a dish and sprinkle with cooked white sesame seeds.

skill

1. Steaming before frying can make the ribs crispy outside and tender inside. If you fry raw ribs directly, it will get old easily.

2, the juice must be constantly stirred to avoid burning the pot.

Nutrition and delicious+delicious beyond words-Luo Songtang short edition

material

3 tomatoes, onion 1 piece, tenderloin 80g, potato 1 piece, carrot half, Pleurotus eryngii 1 piece.

working methods

Exercise:

1, cut the beef into powder, add some cooking wine and salt, grab it evenly by hand, and then add some starch to grab it evenly for later use;

2. Heat the pot, pour in the oil, and stir-fry the onion to give a fragrance;

3. Pour in the tomatoes and stir fry, keep the fire, add salt and sugar and continue to stir fry until the tomatoes come out of the water, and then cook for 8 minutes on low heat;

After 4 or 8 minutes, the tomatoes basically melted. At this time, potatoes, carrots and Pleurotus eryngii all poured in.

skill

Experience:

1, this soup has a wide range of ingredients, you can add more ingredients to make it more nutritious;

2. When frying tomatoes, remember that tomatoes must be peeled and cut into small pieces, and salt must be added when frying, so that tomatoes can be fried into paste. If you like sour taste, you can do without sugar. Here, sugar plays a role in neutralizing sour taste.

3. The concentration of soup can be achieved by adding hot water. If you think the soup is thin, you can boil it over high fire.

4. Chopped beef is very small and easy to mature, so pour it into the pot and cook 1 min. Don't worry about being unfamiliar. If you cook it again, it will only become too old to bite.

The beef I use here is tenderloin. Take the wonderful use of tenderness, 1 minute. If there is enough time, it is suggested to cook brisket with low heat for 3 hours to make Luo Songtang, which will taste a hundred times better.

Amy said nutrition:

This soup can be said to be quite comprehensive in nutrition Beef is rich in protein and iron, tomatoes are rich in VC and lycopene, and potatoes and carrots are rich in vitamin A, which can protect children's eyes and improve their immunity.