Sweet and sour spareribs

Ingredients:

Chopped spareribs

Ingredients:

Sugar, vinegar , soy sauce, salt

Method:

Step 1: Put water in the wok, bring to a boil, pour in the ribs, add onion and ginger, add a small amount of soy sauce, cook until the water dries up. The ribs are cooked! Take out the ribs! ! !

Step 2: Put oil in the wok again, heat the oil, pour in the ribs, add sugar, vinegar, a small amount of salt, bring to a boil over medium heat, stir-fry frequently. Next time, burn the oil until it is dry, then put it on a plate!

Cold lotus root

Time: 20 minutes Ingredients: 300 grams of lotus root, a little white sesame, 150 grams of salad dressing, 2 spoons of vinegar, 2 spoons of soy sauce

Instructions for putting lotus roots Pour into hot vinegar water to prevent the lotus roots from turning black.

Method A: Peel and slice the lotus root, soak in vinegar water, add salad and white sesame seeds for later use. B. Add water and vinegar to the pot. After boiling, process the lotus roots by running them through water. Drain the water and let it cool. C. Add soy sauce, salad dressing and lotus root, mix well, then sprinkle with white sesame seeds.

Fish-flavored shredded pork

Ingredients:

250 grams of lean pork, 50 grams of bamboo shoots, 50 grams of water-fried fungus, 15 grams of garlic, and 20 grams of pickled chili peppers , 10 grams of ginger

Method:

1. Cut the pork, bamboo shoots, and fungus into shreds, put them into a bowl and add seasonings to marinate for a while. Boil the seasonings with broth to make a gravy; < /p>

2. Smooth the shredded pork in 60% hot oil, add ginger, garlic, and pickled chili peppers and stir-fry until the fish smells fragrant, then add bamboo shoot slices and fungus, stir-fry, and pour in the gravy and serve

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Braised eggplant

Ingredients:

Two eggplants, 100 grams of minced pork

Ingredients:

Scallions , peanut oil, salt, soy sauce, chicken essence, corn starch

Method:

1. Wash the eggplant and cut it into hob shapes.

2. Marinate the minced pork with soy sauce and cornstarch for a few minutes, then put it in the pot and stir-fry briefly.

3. Heat the oil in a pan and sauté the green onion until fragrant, then add the eggplant and stir-fry continuously, sprinkle with some salt until the eggplant becomes soft.

4. Add the fried minced pork and stir-fry again. Add chicken essence and serve.

Preserved Egg and Lean Pork Porridge

Ingredients: 2 preserved eggs, 1OO grams of shredded lean meat, 1 fried dough stick, some shredded green garlic

2 bowls of white porridge.

Seasonings: 1 tsp salt, 1 tsp fresh chicken crystals, 1/2 tbsp starch.

Method:

1. Cut the preserved eggs into cubes and cut the fried dough sticks into small pieces for later use.

2. Add starch and a little salt to the lean pork shreds and marinate for 10 minutes.

3. Blanch the lean pork shreds and scoop them up.

4. Bring the porridge to a boil, then use low heat, add preserved egg cubes, lean pork shreds, salt and fresh chicken essence, stir slightly and turn off the heat.

5. Sprinkle the shredded green garlic and fried dough sticks before eating.

Reference:

Ingredients for cooking porridge: 1 piece of lean meat (pork tendon is best), 2 preserved eggs (lead-free preserved eggs, one is healthier, the other is lime-flavored) Not that big), 1 piece of ginger, enough water, appropriate amount of oil and salt

To cook a pot of fragrant and delicious preserved egg, salty and lean meat porridge, the key is as follows: < /p>

1. Pick rice: the rice for cooking porridge is best to use Northeastern rice, which is round and short pearl rice. The cooked porridge is particularly soft;

2. Rice for cooking porridge To marinate in advance: After washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Don’t worry, although a lot of oil is used, The oil will evaporate during the cooking of the porridge, making the rice mushy, so it is not greasy;

3. The meat used in the porridge must be boiled in boiling water to remove the fishy smell, or marinated into bacon: boil Use lean meat or pickled salty lean meat for porridge. You don’t have to be too particular about which piece of pig meat it is. In short, keep it as a whole piece of meat without cutting it (I usually use a piece of pork about the size of a palm and 1-2 cm thick. If conditions permit, Yes, using pork shank will taste better). If you use lean meat to cook porridge, you should first boil the lean meat briefly in boiling water, and then wash it; if you like to use pickled salted pork to make porridge, then you should pickle the salted pork one day in advance. The method is as follows: a piece of pork, rinse it, Wipe dry, sprinkle with 2-3 teaspoons of salt, apply evenly on the meat, put it in the lower compartment of the refrigerator (that is, a fresh-keeping compartment that will not freeze into ice) and marinate for 12 hours or more before it can taste;

4 , the water for cooking porridge should be fully boiled before adding the ingredients: put a lot of water in a large soup pot, boil it before adding the ingredients.

Add the meat pieces and ginger slices first, and do not turn down the heat. When the meat pieces are put into the boiling water, the outer part will be cooked and hardened by the heat, sealing the meat juice inside. In this way, the meat will not taste unpalatable after being cooked into porridge, and then wait for the water to boil again. When boiling, add marinated rice and a chopped preserved egg. The first preserved egg is chopped and added to the porridge and cooked with the rice. The preserved egg will melt and blend into the flavor of the porridge.

5. Turn to high heat first, then low heat, and the heat should be sufficient: when the water is boiling, after adding the ingredients, cook on high heat for 20 minutes, then turn to low heat and cook for 1 and a half hours. The heat should be sufficient, and the porridge will be ready. It is soft, tasty and easy to digest;

6. Texture treatment of the porridge: after turning to low heat and cooking for 1 and a half hours, chop the second preserved egg into small pieces, and at the same time, add the lean meat cooked in the porridge. Take out the meat, use chopsticks to pull it, tear it into shreds, put it back into the porridge together with the second preserved egg, and cook for the last half hour, then turn off the heat. Add the second preserved egg to the porridge half an hour before turning off the heat. The second preserved egg can be cooked in half an hour until it loses the smell of lime and becomes soft and smooth. You can also eat the preserved egg when eating porridge, and the meat is boiled in water. Nowadays, it still maintains a certain umami flavor. It is especially delicious when it is torn into shreds and put back into the porridge.

The porridge cooked in this way does not need to be salted, has a good taste, reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the porridge will The spoon is also driven to prevent the porridge from sticking to the bottom.