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When do you put the lotus root in the stewed ribs?
Stewed lotus root with ribs
raw material
500 grams of ribs, 500 grams of lotus root, and appropriate amount of cold water (it is advisable to avoid lotus root and ribs); A piece of emery cloth, ginger slices, onion segments, pepper and a small amount of star anise; A spoonful of rice wine.
The way of doing things
1. Chop a small piece of sparerib, wash and blanch it, then pick it up and put it in a stew pot (stone pot is best).
2. Wash the lotus root and cut a small piece with a hob (not suitable for large ones, otherwise it will not be easy to cook crisp and rotten) and put the ribs in the pot.
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When do you put the lotus root in the stewed ribs?
3. Wash the emery cloth and spread it on the chopping block in a square shape; Wash ginger and garlic, cut them into strips and slices, wrap them with emery cloth together with anise and pepper, and put them in a stone pot (that will prevent the inconvenience of taking out the scattered anise and throwing it away when drinking porridge);
4. Pour a spoonful of rice wine and add cold water to the stone pot until the ribs and lotus roots are not ripe, which is easy to cook on fire. After boiling, turn to slow fire and cook for 1 hour.
Frequently asked questions: The last time to cook easily depends on the crispness of my favorite lotus root (of course, the crisper the stew, the longer it takes); In the whole cooking process, boiling water can be added according to the specific situation to prevent cooking.
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When do you put the lotus root in the stewed ribs?
Stewed lotus root with ribs
raw material
200g of lotus root, 500g of ribs, 5g of salt, 5g of ginger slices10g, 5g of garlic, 3g of vanilla10g, 3g of chicken essence and 3g of pepper noodles.
The way of doing things
1. Cut fresh ribs into 3cm segments; Lotus root is cleaned and broken into natural blocks with a flower knife; Shredded onion and ginger; Lai Xiang cleaning set aside half.
2. Copy the blood-activating water of ribs into boiling water, scoop it up and put Jiang Mo into a stone pot. After roasting on low heat, put the lotus root into the pot. Boil on low heat for 30 minutes, remove the floating powder, stew for another 30 minutes, and then add salt and pepper to taste; Sprinkle with vanilla when serving.