Sweet and sour pork ribs

Ingredients: pork chop 5g, crystal sugar 5g, ginger 15g, aged vinegar 4g, a little white sesame seed, corn oil 3g, white sugar 2g, starch 1g, and proper amount of water

Practice:

1. Pork chop 5g, crystal sugar 5g, ginger 15g, etc. After boiling, remove the spareribs without floating foam

3. Beat the ginger, break the crystal sugar, put the crystal sugar into a small and medium-sized torch with cold corn oil, and stir-fry until the sugar color is evenly wrapped on the spareribs. Add the ginger, and continue to stir-fry until the spareribs are golden

5. Pour in hot water, not too much water, as shown in the figure. Pour in sweet and sour juice (2 g of white sugar and 4 g of aged vinegar adjusted in advance) and stir well

7. Pour in water starch thickening (1 g of starch and 4 g of water adjusted in advance) and stir well quickly. Turn off the heat when it feels sticky

8. Sprinkle with white sesame seeds after serving.

fried lotus root pill

ingredients: 5g lotus root, Jiang Mo, half a spoonful of salt and sticky rice flour.

Practice:

1. 5 grams of lotus root, try to choose a slightly crisp lotus root, but don't be too tender like the new lotus root, peel it off and clean it.

2. Rub it into mud with a hat bowl or beat it into mud with a blender.

3. Wrap the mud with gauze and wring it out slightly, instead of wringing it too dry, just save about 3% water.

4. Open the gauze, and the lotus root mud has the best dryness as shown in the figure.

5. Cut the ginger into fine powder. If you beat the lotus root paste with a blender, you can put the ginger into it and beat it into a paste, which will make it taste finer. However, I like ginger granules, so I don't beat them. Friends who don't like to eat ginger can beat them, so they can't eat them.

6. Add Jiang Mo and half a spoonful of salt into the lotus root paste and mix well with a small spoon. Friends who like the glutinous taste can add some sticky rice flour, but I like the purer taste, so I didn't add it.

7. Grease the palm of your hand and knead the lotus root paste into balls of the same size.

8. Cook at 6% oil temperature, fry over medium heat until the skin is golden, and then take out and drain the oil.