Eating a delicious sparerib is the wish of many people, especially lazy people. It's delicious, sweet and salty, smells strange, and there's a big steak. Come and have a try. Braised pork chop is a Shanghai recipe, and the main raw material is pork chop. The process is braising and the production is simple.
Raw material of braised pork chop: pork chop.
Ingredients of braised pork chop: ginger and garlic
Seasonings for braised pork chops: soy sauce, soy sauce, spiced powder, sugar and starch.
Braised pork chops:
1, thin each pork chop horizontally and vertically with the back of the knife. So that the' pork chop' after shooting has 1 before shooting. Five times as big. Because the fiber of the big row is thicker, make it thinner to make it taste tender. )
2. Marinate pork chops with soy sauce, spiced powder and sugar. The amount of soy sauce varies from person to person (I used 2 caps). One tablespoon of sugar and half a tablespoon of spiced powder. Marinate for about 15 minutes.
3. Rinse the marinated big row with water, drain the water on the big row with kitchen paper, and then put the big row flat on the plate. Note: Do not stack large rows. Put it in a boiling steamer, steam for 10 minute, and take it out with a tray.
4. Pour two tablespoons of corn oil (peanut oil and vegetable oil can be used) into the wok, heat it to 60℃ or 70℃, add ginger slices and garlic slices, stir-fry until fragrant, then add steamed pork chops and soup, add soy sauce to suit your taste, add the color of old extract, stew for 2 minutes on medium fire, then simmer for 5 minutes on medium fire, and finally turn to high fire, add water starch (add sweet potato powder to water and stir well, water and Redmi). Stir-fry and take out the pan. You can serve a plate of braised pork chops with bright color and tender taste.
Tips:
If you have more time, put it flat on the chopping board after washing the big row, and pat it evenly from left to right along its edge with the back of the knife, and then beat it horizontally after the longitudinal pat; Then turn the platoon over and hit it diagonally. The purpose of this operation is to make all the pork chops thin and loose, which is easy to taste when cooking and can keep the meat fresh and tender.
Healthy eating:
In addition to protein, fat and vitamins, big bone also contains a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Ribs have high nutritional value, and have the effects of nourishing yin, strengthening yang, benefiting essence and enriching blood.
Food taboos:
Big steak should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.