Ingredients: ribs, potatoes, carrots, bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce, vinegar, monosodium glutamate, chicken essence and pepper.

Braised pork ribs with potatoes

Practice: 1. Blanch the ribs with boiling water, then remove them and drain them;

2. put oil in the wok, not too little. It doesn't matter if you have too much. After heating, add Pixian bean paste, cut dried pepper, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar, and stir fry. Don't stir fry;

3. After the seasoning is fried, stir-fry the ribs with high fire until the oil of the ribs is forced out;

4. Pour water on the ribs and continue to cover the pot for stewing;

5. Stew until there is little soup left, pour some sesame oil in, and then stir-fry carrots and potatoes thoroughly;

6. Add water again without materials, cover the pot and simmer.

Suggestion: If you put too much bean paste, it is recommended not to put salt. If your mouth is heavy, add it yourself as appropriate. If you like spicy food, put more dried peppers, because bean paste is not very spicy. I like spicy food, and put more peppers. In short, according to your favorite taste, enjoy seasoning and give full play!

Nutritional value: Spareribs-Apart from protein, fat and vitamins, spare ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Potatoes-First of all, you don't have to worry about excess fat when eating potatoes, because it only contains 0. 1% fat; This is beyond all hungry foods.

Carrot-Carrot is a kind of home-cooked dish with crisp texture, delicious taste and rich nutrition.

Exercise 2

Ingredients: one catty of ribs, one catty of potatoes, two spoonfuls of bean paste, one piece of ginger, half a onion, three spoonfuls of soy sauce, one spoonful of sediment, two spoonfuls of cooking wine and a proper amount of salt.

Practice: 1. Remove the drained tendons after flying;

2. Peel potatoes, wash them and cut them into rolls; Ginger slices; Cut onion into sections; Put soy sauce into a bowl filled with watercress; Adding proper amount of water into starch to make sauce;

3. Put oil in the pot and heat it to 60%. Drain the spine until it is slightly yellow, and push it into the pot;

4. Change the fire, add ginger slices, onion segments, bean paste and soy sauce in turn, and stir fry for one minute;

5. Push in the ribs and rotate evenly;

6. Add about two pounds of soup or water. After the fire boils, turn it down and burn it slowly for about an hour. If the ribs are not soft and the soup is quick-drying, add boiling water or soup, not cold;

7. Add potatoes and salt, and then cook on low heat for about ten minutes until the potatoes are soft;

8. Thicken. Turn it evenly and then eat it out of the pot;

Nutrition: ribs-ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health. Suitable for people with deficiency of both qi and blood, yin deficiency and loss of appetite; Damp heat, phlegm and blood stasis.

Potatoes-also known as potato, potato, ground egg and yam egg. Solanaceae Solanum and Panicum. Also known as potato, potato, yam egg and sweet potato (commonly known in Hong Kong and Guangzhou).

Exercise 3

material

Ingredients: ribs (444g), potatoes (3 pieces), ginger (3 pieces), onion (1) and garlic (3 pieces).

Marinade: soy sauce (2 tbsp), salt (1/3 tbsp), chicken powder (1/2 tbsp), cooking wine (1 tbsp), egg white (1 tbsp) and pepper (1 tbsp).

Seasoning: oil (1 bowl), garlic Chili sauce (2 tablespoons), chicken powder (1/3 tablespoons), sugar (1/5 tablespoons), salt (1/3 tablespoons) and sesame oil (13 tablespoons).

working methods

1. Chop the ribs into 3cm long segments, add 2 tablespoons of soy sauce, 1/3 tablespoons of salt, 1/2 tablespoons of chicken powder, 1 tablespoon of cooking wine, egg white, pepper and ginger slices, and marinate for 30 minutes;

2. Cut the potatoes into hob blocks; Cut white onion into sections, onion into chopped green onion, garlic into powder, and ginger into slices;

3. Heat 1 bowl of oil, insert bamboo chopsticks to make it bubble around, and pour in potato pieces and stir fry constantly. Fry for 5 minutes until golden brown, and drain the oil;

4. Sprinkle a little salt in the oil, pour it into the ribs and fry for 1 min, and turn to medium heat for 8 minutes until golden brown. Collect the discharged oil for later use;

5. Heat 2 tablespoons of oil, saute shallots and minced garlic, pour in the fried ribs and potatoes, stir well, pour in 1 bowl of water, and bring to a boil over high fire;

6. Add 2 tablespoons of garlic Chili sauce and 1/3 tablespoons of chicken powder, stir well, cover the pot and stew for 10 minutes, add 1/5 tablespoons of sugar and 1/3 tablespoons of salt to taste, sprinkle with 1/3 tablespoons of sesame oil and sprinkle with chopped green onion.