Big fish and big meat are inevitable in the Spring Festival, and this "big meat" also means "pork". As the old saying goes, "All kinds of dishes are unique to Chinese cabbage, and all kinds of meat are only fragrant with pork". Pork is rich in fat, collagen and amino acids, which makes it delicious and satisfying.

Next, Xiaobian will share with you: For the 2122 New Year's Eve, it is enough to have these two hard dishes, with high face value and good meaning, which can easily dominate the circle of friends.

First, pork ribs mean wealth

Pork ribs are very rich in nutrients, which can provide high-quality protein, fat and especially rich calcium necessary for human physiological activities to maintain bone health.

In winter, it is better to eat more ribs properly.

Recommended food: garlic-flavored spareribs

Ingredients: spareribs, onions, green peppers, onions, ginger and garlic

Seasoning: soy sauce with salt, beer and chicken essence, pepper and white sugar aged vinegar

1. Prepare a proper amount of spareribs, first chop them into short and even spareribs, then put them into a pot, pour in flour, add salt, fully stir for 3 minutes, and then add clear water, and keep stirring.

then fish out the ribs and control the water for later use

2. Next, prepare half a bowl of garlic, first smash the garlic, then chop it into minced garlic, then put it into the bowl, then prepare some ginger, smash it, then chop it into Jiang Mo, put the chopped ginger into the bowl, and then prepare some shallots, cut them into onion segments and put them into the bowl for later use

.

cover it with plastic wrap and marinate it directly for about 31 minutes.

4. During the marinating time, prepare half an onion, cut it into thin shreds, then chop it into pieces, then prepare some green peppers and red peppers, wash them, remove seeds and pedicels, then cut them into shredded peppers, and then cut them into diced peppers with a knife.

5. After the ribs are marinated, all the residues are filtered. Put the ribs in and fry them, and fry them slowly until they are brown and crisp, and then take them out. Control the oil for later use

6. Heat the oil in the pot, add the diced onion and pepper, stir fry for a while, and stir fry until fragrant, then add the fried ribs and stir fry constantly.

7. After stir-frying, pour in some light soy sauce, add some balsamic vinegar, continue to stir-fry, stir-fry for a while, then sprinkle some white sesame seeds, stir-fry evenly, and serve. Delicious garlic-flavored spareribs are ready, which children especially like during the New Year.

Second, the pig's ear means that all diseases will not invade

Pig's ear is rich in gum and nutrition, and it is often used as a kind of snacks, especially "braised pig's ear", which is flexible and crisp, fresh and fragrant, but not greasy.

eating pig's ears often can strengthen the spleen and nourish the stomach.

Recommended food: cold pig's ears

Ingredients: pig's ears with onion, ginger, garlic, coriander and cucumber crystal sugar

Seasoning: salt chicken essence, soy sauce vinegar, chili oil and sesame oil

aniseed: star anise, Amomum tsao-ko, cinnamon and pepper

1. Prepare a proper amount of fresh pig's ears, first burn them on the fire to remove the fluff on the surface, so as to remove the fishy smell.

then soak it in water for 11 minutes, scrape the burnt part, and then clean it

2. Clean the pig's ears, put them in a pot with cold water, and add pepper, onion and ginger slices.

add cooking wine.

Bring to a boil with high fire, skim off the floating foam on the surface, and then continue to stew for about 3 minutes. After the pig's ears are cooked, remove them, then put them in warm water, wash them, remove them and set aside.

3. Heat the oil in the pan, stir-fry the sugar color, heat the oil, add the rock sugar, melt it with high fire, then cook it with low fire until it appears jujube red, continue to cook until dense bubbles appear, then pour in a proper amount of hot water, fully stir it evenly, and take it out for later use

4. Next, prepare the stew, cut the green onion, slice the ginger, and put a handful of dried peppers in the plate.

5. Heat oil in a pan, add onion and ginger until fragrant, then continue to add aniseed and stir-fry until fragrant, then add sugar color, add appropriate amount of hot water, then put the washed pig's ears in, then add appropriate amount of soy sauce and soy sauce, white wine, salt and rock sugar, boil over high fire, and simmer for about 25 minutes on low heat.

6. Turn off the heat after the pig's ears are stewed, then cover them and continue to stew for 1.

stew well, take it out and let it cool naturally

7. After the pig's ears are cooled, directly cut into shredded pig's ears, as thin as possible, which makes them taste better.

prepare some cucumbers, cut them into shreds, stir-fry some shredded ginger and chopped coriander, cut them all and put them in a bowl

8. Next, start seasoning, add salted chicken essence, soy sauce vinegar Chili oil, add some sesame oil, fully grasp and mix them evenly, and put them on a plate, and the delicious cold pig's ears will be ready.

nowadays, when I can find thousands of recipes on the internet and in various food apps, I still buy cookbooks locally, which is ultimately because I am lazy.

There are many recipes that have been used in the past two years, both borrowed and bought, but in the end, there are not many left around.

Apart from being really practical, each book I left has its irreplaceable characteristics. I also made a selection, and finally selected the following book "Illustration of China cookbooks and home cooking books on the tip of my tongue" and strongly recommended it to everyone.

This set of books is suitable for office workers and housewives to learn cooking. Every dish is handed down from ancient times, which is home flavor and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed explanation of color pictures, and it also has nanny-style production steps, which Xiaobai can easily get started.

This book * * * contains nearly 211 delicacies, each of which records in detail the cooking principle, ingredients selection, knife-cutting techniques and the transmission of the five flavors of cooking.

The secret of making home cooking from "edible" to "delicious" is hidden in this book.

for example, scrambled eggs with tomatoes, which can be called a home-cooked dish NO.1, will be extremely smooth and tender as long as the egg whites and yolks are separated when being beaten, and the egg whites are bubbled first, and then the yolks and salt are added to break them up.

For example, sweet and sour pork ribs, two kinds of vinegar, aged vinegar and fragrant vinegar, are put twice, which can keep the better vinegar flavor.

For example, if you want rice to be fragrant, glutinous, soft and sweet, don't neglect washing rice; If you want the porridge to be soft enough, add a spoonful of oil; Add a piece of chicken skin if you want the stewed mushroom to be more fragrant and smooth; If you want to keep vegetables green, you can not only fry them until they are cooked to 7 minutes, but also go through cold water or ice water after blanching them.

When I read this book, I sigh "So that's it" from time to time, and when I make delicious dishes according to it, my confidence is doubled ~

This book also collects the details of cooking.

How much "right amount" seasoning is, how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables in water, whether to use cold water or hot water for blanching, how to make dry goods, etc., are all explained in detail in combination with specific recipes.

it also has the advantage of being completely flat, so that it will be convenient for you to cook while comparing books!

If you carefully read and compare this cookbook, I believe you can also make delicious food, and the aftertaste of the food is even more addictive.

In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.

don't covet' just looking at the present', but keep' getting better' in mind, and I hope you can become a person who cherishes the aftertaste.

Our store offers a limited-time discount. This cookbook only needs 78 yuan, and you can start with the money for a meal. Why not?

friends who like cooking can click on the link below to buy: