condiments

Pork chop 500 grams

200g yam

condiment

verdant

third segment

energy

3 tablets

garlic

2 petals

Eight angles

1

cinnamon

1 small piece

Cooking wine

Proper amount

dark soy sauce

Proper amount

Sufu (red)

1 block

Salted bean paste

1 spoon

Braised Chinese yam ribs

Material assembly drawing:

1. Wash and peel the yam and cut it into hob blocks. After cutting, soak it in light salt water to prevent oxidation and discoloration.

2. Wash the ribs, put a proper amount of water in the pot and put the ribs in cold water.

3. Boil the water for 5 minutes, skim off the foam, take out the ribs and wash them with water.

4. Wash the pot and put the ribs in.

5. Add clean water, the water is less than 2~3 cm; Add onion, ginger, garlic, star anise and cinnamon.

6. Add fermented bean curd and bean paste to taste and color. Both fermented bean curd and bean paste are salty, and no need to add salt.

7. Adding a proper amount of cooking wine can remove the fishy smell of ribs.

8. Add the right amount of soy sauce to make the ribs more beautiful and delicious. When the water boils, simmer over medium heat.

9. Stew until the soup is reduced by half, and pour in yam. Yam is easy to boil if poured too early, and it is not easy to cook if poured too late, so it is most appropriate to halve the amount of soup.

10. Stew until the soup is almost exhausted. Fire and collect the juice. Only by putting the juice on the fire can the ribs be colored more beautifully.

1 1. Stir with a spoon while collecting the juice to prevent the pot from burning, and then dry the soup. Those who like bibimbap can leave some juice for bibimbap.

12. Dish the ribs, sprinkle with a little chopped green onion and serve.

Cooking tips

1. After the yam is cut, it can be soaked in light salt water to prevent oxidation discoloration.

2. Add sufu, soy sauce and soy sauce to the ribs, which can be well colored and seasoned. So avoid frying sugar and putting salt.

3, stew until the soup is generally reduced, adding yam can not only ensure that yam and ribs are cooked simultaneously, but also prevent yam from stewing.

When the soup is almost used up, it is necessary to collect the juice from the fire, so that the ribs can be colored more beautifully.

Cuisine characteristics

Now everyone advocates a healthy diet, less oil, less salt and less sugar; In cooking technology, steaming and boiling are the healthiest. Braised pork ribs with a long history are very popular classic dishes, whether for banquets or family consumption. The traditional method of frying sugar and frying makes the color bright and the taste crisp. But because it contains a lot of oil, it is not suitable for the elderly to eat regularly, especially for patients with hyperlipidemia or diabetes.

Cooking should not only be delicious, but also consider cooking skills and family health. If healthy cooking techniques can be used to make dishes suitable for the whole family, then for eating, it is not only full, but also can convey care and promote family harmony while satisfying bud enjoyment. Today, let's make a healthy version of braised pork ribs, which is free of oil, salt and sugar. Even if there are elderly people at home, you can safely eat them.

Nutritional efficacy

1, yam tastes sweet and flat. Spleen, lung and kidney meridians; Has the effects of invigorating spleen, regulating stomach, promoting fluid production, benefiting lung, lowering blood sugar, prolonging life, tonifying kidney and arresting ejaculation. Yam contains amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption function of the spleen and stomach. Blindly nourishing the spleen and stomach is a dual-purpose product of medicine and food.

2. Besides protein, fat and vitamins, ribs also contain 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.