Braised pork ribs are delicious, even fragrant, which makes people drool. We always hope that mom can make it for us every day. Braised ribs are not only delicious, but also very beautiful in color, which greatly increases people's appetite. Pieces of small and exquisite ribs are red on the plate. Of course, green coriander and Huang Chengcheng ginger slices are also indispensable. Smelling them makes your mouth water.
Seeing this, everyone must ask, braised pork ribs are so tempting, how to do it? Don't worry, it's simple: first cut a large piece of ribs into several pieces; Pour water into the pot (adjust the size of the fire) Then, after the water is boiled, put the cut ribs in and cook 15~30 minutes. Then fry it in another big pot. Then add soy sauce, salt, monosodium glutamate, sugar, coriander and ginger, and stir-fry repeatedly. If you like spicy food, you can also fry it again. This dish of delicious food is ready. When I eat spareribs, I like to take big bites. They are salty and a little sweet, oily but not greasy, and they also contain a special taste. There is a feeling of walking in a fairyland. I can't help shouting "delicious!" I am coming! "
Don't just watch the food. Another interesting thing happened to him. That is, the night before yesterday, my mother made a plate of braised pork ribs. I shouted happily: "Long live, eat braised pork ribs again!" " "Then I took a big bite, clicked, and a tooth fell out of my mouth. Suddenly, the whole family burst into laughter, so I nicknamed it "Le Tiantian".
2. Write the composition of braised pork ribs with onomatopoeia. Braised pork ribs are my favorite food.
Braised pork ribs are delicious, even fragrant, which makes people drool. We always hope that mom can make it for us every day. Braised ribs are not only delicious, but also very beautiful in color, which greatly increases people's appetite. Pieces of small and exquisite ribs are red on the plate. Of course, green coriander and Huang Chengcheng ginger slices are also indispensable. Smelling them makes your mouth water.
Seeing this, everyone must ask, braised pork ribs are so tempting, how to do it? Don't worry, it's simple: first cut a large piece of ribs into several pieces; Pour water into the pot (adjust the size of the fire) Then, after the water is boiled, put the cut ribs in and cook 15~30 minutes. Then fry it in another big pot. Then add soy sauce, salt, monosodium glutamate, sugar, coriander and ginger, and stir-fry repeatedly. If you like spicy food, you can also fry it again. This dish of delicious food is ready. When I eat spareribs, I like to take big bites. They are salty and a little sweet, oily but not greasy, and they also contain a special taste. There is a feeling of walking in a fairyland. I can't help shouting "delicious!" I am coming! "
Don't just watch the food. Another interesting thing happened to him. That is, the night before yesterday, my mother made a plate of braised pork ribs. I shouted happily: "Long live, eat braised pork ribs again!" " "Then I took a big bite, clicked, and a tooth fell out of my mouth. Suddenly, the whole family burst into laughter, so I nicknamed it "Le Tiantian".
3. How to burn sweet and sour pork ribs to write a composition As the saying goes, "Food is the most important thing for the people". China's food culture is extensive and profound, each place has its own unique flavor, and each ethnic group's food also has its own merits. In our family, my mother also has a specialty-sweet and sour pork ribs.
Sweet and sour pork ribs are easier to eat than to make. First, choose the best ribs, soak them in hot water, and then rinse them with running water for later use. Pieces of pink meat are inlaid with crystal-clear and fragile bones, accompanied by small drops of water flashing charming luster, but emitting bursts of meat fragrance. Then heat the oil pan, add some ginger to remove the fishy smell, then pour the ribs in and stir fry them quickly in the oil pan to prevent them from sticking to the pan. When the ribs are fried until the meat is a little white, add some soy sauce, vinegar, yellow wine and a little salt. You can add some fennel and cinnamon according to your preference. Never add water, or the taste of sweet and sour pork ribs will be impure. Next, you can cover the pot and stew. The time can be a little longer until the thick fragrance of the ribs emerges from the hole in the lid, and then some sugar can be added to continue the stew. Until the soup is thick, add some monosodium glutamate and serve.
As soon as the sweet and sour pork ribs are served, the fragrance is overflowing, and the house is full of fragrance, so you can smell the charming meat fragrance from a distance. At first glance, the dark body, wrapped in a glittering coat, shines in the light, giving people a feeling of "salivating for thousands of feet". Picking up a piece, the thick soup is as thin as silk, which makes people feel the urge to "swallow it in one gulp". Bite down, sour and sweet, sour but not bitter, sweet but not greasy, the taste is simply intoxicating, and I almost want to "destroy" them in one breath. Every time I finish eating, there is still fragrance between my lips and teeth.
After listening to me so much, you must be salivating! It's better to look at it than to look at it. Come to my house and be a guest!
My mother told me that a new Houcaller steakhouse has opened next to Hanlin Square. As soon as I heard the good news, I was called "little greedy cat", so I quickly pestered my mother to take me to try. "We eat steak on Saturday." After listening to my mother, I look forward to Saturday every day.
Finally looking forward to Saturday, at noon, my parents and I came to Houcaller Steakhouse. As soon as I walk in the door, yeah! Many people are already eating steak. As soon as we sat down, the enthusiastic waiter took the menu and asked us to order. There are all kinds of steaks on the menu. I really didn't know which one to order, so my dad ordered a private small steak and a classic steak set meal. The waiter's aunt politely asked how rare it was, and dad said it was eight minutes rare. My mother and I laughed quietly. I said, "Dad, it's a little familiar, not a little thin." Dad smiled shyly and said, "Well done!" "I went to the fruit area and chose several kinds of fruits. We waited for the steak while eating fruit. (Yiman literature)
After a while, the steak came. I couldn't wait to pick up my knife and fork and start cutting steak, but I kept cutting, making me sweat. Dad looked at my knife and fork and said to me with a smile, "son, foreigners eat western food with a fork in their left hand and a knife in their right hand, so that they can cut steak." Dad said and gave me a demonstration. After listening to my father's words, I took a fork in my left hand and a knife in my right. Sure enough, it was much easier to cut, and I ate my own steak with relish.
After lunch, the smell of steak lingered in my mouth. I still can't forget that delicious steak!
5. How to write a composition for spiced ribs? The main course spiced ribs reminds me of a domineering restaurant. It's called domineering ribs. Spiced ribs material edible oil 500g (actual dosage is 30g) soy sauce 1 tablespoon cooking wine 1 tablespoon Chili powder 1 tablespoon spiced powder 1 teaspoon balsamic vinegar 1 tablespoon refined salt 1 teaspoon sugar 65438. 0000 grams of garlic, 3 cloves of sweet potato powder, 1 spoon Note: The ingredients can be made as appropriate. Wash the ribs, add wine, sugar, salt, spiced powder and sweet potato powder to marinate until it tastes good; Wash garlic and cut into powder; 2. Put the oil in the pot, heat it to 70%, fry the ribs slightly with medium heat until the meat becomes discolored, and drain the oil; 3. Leave the bottom oil in the pot, mix minced garlic, Chili powder, soy sauce, vinegar, sugar, salt and water, pour into the pot to boil, then add the ribs, and simmer for half of the soup until the ribs are cooked and soft.
Pay attention to the rich five flavors and delicious meat. This dish can also be marinated and steamed in a steamer.
6. Keep a diary with 300 words of sweet and sour pork ribs. Today, my father made me a big plate of sweet and sour pork ribs. The color of sweet and sour pork ribs is very beautiful, it is black and red. When the sun shines on the sweet and sour pork ribs, the sweet and sour pork ribs shine. Smell the air, ah! The air is filled with the smell of sweet and sour pork ribs, and the delicious taste goes straight into my nostrils. I picked up a piece of sweet and sour pork ribs and took a bite, full of fragrance. Sweet and sour pork ribs are a little sweet and sour, and the most important thing is that sweet and sour pork ribs are really fragrant! Sweet and sour pork ribs are delicious. I want to eat another one after eating one. Suddenly I ate a brittle bone, so hard that my teeth almost fell out! Although I had a toothache, I ate it anyway. After reading this, are you drooling already? Then go and taste it!
That's right. I forgot one thing! Yes, the sweet and sour pork ribs made by dad are delicious!
7. The sentence describing sweet and sour pork ribs is covered with a golden coat, which makes your eyes shine with golden light; It gives off a refreshing smell, and after eating it, you will drool after smelling it; He gives off a faint smell of meat, which makes you feel refreshed after eating, and also has a happy taste, which must be the taste of mom.
The mixed juice of sweet and sour pork ribs is only mixed with tomato sauce in Shanghai cuisine, which has a light taste, while Zhejiang cuisine and Sichuan cuisine have a strong taste. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, and the sweet and sour pork ribs of Sichuan cuisine are famous cold dishes in Sichuan. They are all fried and belong to sweet and sour taste. Amber is bright, dry, fragrant and moist, sweet and mellow, and it is a good appetizer or appetizer. Very popular with the people of China.
Sweet and sour pork ribs can improve the nutrient absorption rate of boiled pork ribs, which is very suitable for calcium supplementation for the elderly and children.
Among them, pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.
Among them, ribs are rich in nutrients such as bone mucin, collagen, calcium phosphate, vitamins, fat and protein. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
Among them, vinegar can remove fishy smell and protect nutrients.
Please write a composition describing the color, fragrance, taste, shape and practice of sweet and sour pork ribs. Sweet and sour pork ribs are my favorite common home cooking.
First of all, I want to introduce sweet and sour pork ribs to you. In fact, it has three characteristics, color, fragrance and taste. It is covered with a golden coat, which makes your eyes shine with golden light; It gives off a refreshing smell, which will make your mouth water after smelling it; He gives off a faint smell of meat, which makes you feel refreshed after eating, and also has a happy taste, which must be the taste of mom. After this introduction, I believe you must be swallowing saliva. So, this dish is so delicious, do you really want to know how it is cooked?
Sweet and sour pork ribs look simple, but they are not easy to make. As the saying goes: "You can't eat hot tofu if you are impatient!" In other words, in the process of doing it, you need to be patient and master the temperature. The fire is too big and the meat is too old and hard; If the heat is not enough, it will not be crispy and delicious. Mom said it was just right to control the heat!
First, prepare half a bowl of water, a little soy sauce, two spoonfuls of vinegar, a little sugar, a little monosodium glutamate, some ketchup, and of course prepare starch for later use.
First put some water in the pot, add a little soy sauce to polish it, add a little vinegar to taste it, and then add some sugar, monosodium glutamate, salt and so on. Then pour in the fried ribs. When it comes to fried ribs, it's very particular. You can't be too tender and lose your chewiness, and you can't be too old and lose your freshness. You can't wait to fry the ribs. You have to put them directly in the pot, and the cooked ribs will be crisp. Then add water starch to thicken it to make it more viscous and tasty. Then stir evenly with a spatula and finally take it out. Only in this way can we make delicious and mouth-watering flavor food.
Eating sweet and sour pork ribs is also interesting! I used to lick its juice first, then eat it in one bite, then chew it carefully, and finally swallow it.
One day, because I was in a hurry, I not only got burned, but also hurt my teeth, because there was a bone in this rib. Although eating sweet and sour pork ribs has met so many misfortunes, it still ranks first in my heart. It's my favorite dish.