How to cook Shanghai ribs paella, which is crisp, tender and refreshing, and not greasy? Shanghai ribs paella is a very convenient guest meal, which is rich in meat and vegetables, nutritious and does not take time to cook. Although the name is "ribs", all the ribs and paella in Shanghai are made of pork chops, and my uncle even chose boneless pork chops to eat more meat. Authentic old Shanghai restaurants are rare. I wonder what dishes everyone likes to order when they eat Shanghai food. Personally, I think shredded chicken and sweet potato vermicelli, fried buns, fried rice cakes and so on are all delicious, but vegetable rice is also essential. This demonstration of Shanghai's ribs and vegetable rice is to solve the "ribs" first and then deal with the vegetable rice.

Although it is said to be ribs, it is not the same as the ribs usually steamed and fried raw. Shanghai ribs are made of pork chops, which are cut finely after frying and convenient for eating. Xiaobian is greedy and convenient, so you must pick boneless pork chops. The first step is to marinate the pork. In order to make it softer and more delicious, you should first loosen the pork chops with a flower knife or a meat hammer, and then change the insert to stab the small round hole. After pickling, dip in egg paste and water starch for half-frying, which can make pork chop more golden and crispy. For vegetable rice, Qingjiang cuisine is used. Qingjiang cuisine is actually a very favorable vegetable, and calcium is even comparable to milk.

In the past, when I lived alone, I seldom cooked. In my spare time, I loved to eat in a small shop in Shanghai, which was deep downstairs. The recommended name among them was "Shanghai Rib Paella". It was served on the table at the last meal. How did it come from pork chop? Originally, Shanghainese would call pork chops ribs; The vegetable rice is to boil the Qingjiang vegetable scraps with white rice.

What this small shop does is different from other restaurants outside. Pork chops are marinated with spicy bean paste and then fried at high temperature continuously, so that they are fresh, tender, crisp and exude spicy juice; Vegetable rice is also meticulous. After eating Qingjiang vegetable scraps, they are sauteed with garlic and then fried with white rice. This time, I will try it and pick up the feelings of teenagers in the past. Food lasting about 20 minutes: 2 pork chops with bones, several Qingjiang vegetables, rice 1 bowl, garlic paste 1 teaspoon, salt 1 teaspoon pork chops. Seasoning is spicy: 2 teaspoons of Pixian bean paste, half a teaspoon of fermented rice, and 3 teaspoons of mung bean starch water.

Step 1: Wash pork chops, add seasonings, stir and put them in the refrigerator for pickling overnight, soak Qingjiang vegetables for 30min, chop them and reserve them, saute garlic paste, and add Qingjiang vegetables to stir-fry for fragrance.

Step 2: Return the white rice to the pot and stir-fry the Qingjiang vegetables evenly. After the pork chop is fried, slice it and serve. Tips Qingjiang cuisine contains a lot of sand, so be sure to wash it 2-3 times to ensure cleanliness and no sand. Different brands of rice have different water absorption capacity, so the amount of soul chicken soup must be adjusted. If you like to eat dried vegetable rice, you need to reduce the amount of chicken soup for the soul.