500g of ribs, 750g of lotus root, 3g of salt10g, 3g of pepper, 0g of onion10g, and 7g of ginger slices.
working methods
1. Wash the ribs and cut them into 4cm long pieces.
2. Wash the lotus root, scrape and peel it, put it on the chopping board, beat it hard and cut it into pieces the same size as the ribs.
3. Pour appropriate amount of boiling water into the pressure cooker, add ribs and lotus roots, add onions, ginger slices, salt and pepper, cover the lid, put it on a big fire and boil it for 20 minutes.
Stewed sparerib with lotus root
material
Seven or two spareribs, two lotus roots, a little salt, a little white vinegar and a little chicken essence.
working methods
1. Wash and blanch the ribs to remove blood, peel and clean the lotus root, cut it into hob pieces, add 1.5 liters of purified water and a little white vinegar, and stew in an electric pressure cooker for 45 minutes.
Add a little salt and chicken essence before drinking, then cover and stew for a while, and then open the cover when drinking.
Stewed sparerib with squid and lotus root
material
1。 Fuck a pack of small squid. I soaked the small squid 15 minutes to soften and remove the small cartilage behind. If it is a big squid, it will take a long time to soak, because it needs to be cut into pieces.
2。 Oyster sauce, I used Li Jinji Laote's oyster sauce, which is the most fuel-consuming I have ever used.
3。 Red wine, this dish looks heavy at last. Seasoned with red wine, the color is better.
working methods
1。 Boil the ribs in 2 pounds of boiling water until the foam comes out, and pour out. Lotus root 1 kg, a bag of small squid.
2。 Pour oil into the casserole, pour ginger slices at an oil temperature of about 50%, stir-fry, add ribs, stir-fry, add oyster sauce, soy sauce (I use swallowtail sauce) and red wine after oiling the ribs, stir-fry, add lotus root slices, drain the soaked squid, put it into a wok, stir-fry, add a bowl of boiling water, cover the casserole, and simmer on low fire/kloc-0.
It is suggested that it must be made in casserole, which is easy to stew.
33 kitchen fried lotus root slices+lotus root ribs soup
material
Lotus root 1-2 knots, shrimp 620, fat 220, moderate amount of onion, a little chopped green onion, ginger 1, a little coriander, moderate amount of onion in Jiang Shui, ribs 1 and/kloc.
working methods
Peel the lotus root, remove the knots, slice it and soak it in salt water for a while. Then cut the lotus root into small pieces and put them in a boiling pot, and cook them with ribs and wine.
Flatten the shrimp with the back of a knife and press it into shrimp paste, add it into the fat, mix well and chop it up, then add chopped green onion, salt, pepper and white powder, add onion and Jiang Shui and mix well until it absorbs water and becomes shrimp paste stuffing.
Take a lotus root, put it in the shrimp paste, smooth it, put it in the lotus root, put it in the lotus root folder, pat the appearance with white powder, put it in the oil pan 160 degrees, fry until both sides are golden, put it on a plate and sprinkle with coriander. Lotus root soup is seasoned with salt.
lotus root and rip soup
material
200g of ribs, lotus root 1 joint, 2 slices of ginger, cooking wine 1 spoon, pepper powder and salt.
working methods
1. Blanch the ribs in boiling water and take them out.
2. Cut the lotus root into small pieces. Stew on medium and small fire 1 hour or so.
3. Add the ribs, bring to a boil, and skim off the floating foam.
4. Add cooking wine, pepper, ginger slices and simmer 1 hour.
5, put salt, continue to stew until the ribs are cooked.