Do you know how to make hot pot with family ribs? Many people like to eat hot pot at home, especially the rich broth with tender meat, which is a perfect experience. I have collected and sorted out the relevant information about the practice of family ribs hot pot for you. Let's learn about it together. Welcome to discuss with me.
Practice of hot pot with family ribs 1 main ingredients
Hot and sour cabbage (half), ribs (650g)
ingredients
Auricularia auricula (right amount), vermicelli (right amount), bean curd skin (right amount), pork balls (right amount), baby dishes (right amount)
cookware
Casserole, wok
step
1, chop the ribs and soak them in clean water for 30 minutes.
2. Add a proper amount of water to the pot and add ribs.
3. Boil the fire and use a spoon to remove the floating foam.
4. Add onion and ginger slices and turn to a small fire cover for 45 minutes.
5, hot and sour cabbage cut into filaments.
6. Pork balls are placed on the plate.
7. Dig the doll dish, wash it and cut it into pieces.
8, fans set the plate.
9, tofu skin cut into strips and set the plate.
10, wash the fungus and put it on the plate.
1 1, stewed ribs and soup are poured into purple sand hot pot.
12, add hot and sour cabbage.
13, cover and stew for another 25 minutes.
14. When eating, eat hot and sour cabbage first, then ribs and then rinse other foods.
Tips
Rinsing grams are added according to personal taste.
Practice of family sparerib hot pot 2 spicy sparerib crucian carp hot pot
Ingredients
Pork ribs (2kg), turkey legs (two), crucian carp (several), various vegetables (moderate amount), semi-fat and lean pork (two), bean curd skin (two), lunch meat (one) and beef balls (moderate amount).
ingredients
Peanut oil (half a catty), garlic (two ends), ginger (one piece) and sesame oil (30g).
cookware
Induction cooker, boiling pot, frying pan
step
1, slice the semi-fat and lean pork, smash the ginger and garlic, wash and cut all kinds of materials. Wash the dried peppers, soak them in water and drain them for later use.
2. Chop the ribs and blanch them for later use.
3, chicken legs chopped into small pieces, drowning for use.
4, crucian carp to internal organs, gills, scales, clean.
5, put a little water in the pot, cook the semi-fat and lean pork a little, and roast the oil. Add peanut oil, turn to low heat, add dried pepper, green pepper, ginger and garlic, and fry slowly.
6. When the fried dried peppers become lighter in color, add watercress and stir fry until the red oil is spit.
7. Add appropriate amount of water or broth, and add various spices and red pepper.
8. After the fire is boiled, put the ribs and chicken legs in, add white wine, a small amount of vinegar, chicken essence, monosodium glutamate and sesame oil, and after boiling, turn to medium and small fire and cook for 40 minutes to an hour. Taste the salt and adjust the taste properly.
9. Pour the hot pot soup base into the boiling pot, put on the induction cooker, serve the prepared ingredients, taste the dish, and start to rinse. Taste, very good, just try it.
Production of traditional sesame oil flavored dishes;
1, mash garlic, that is, mash garlic.
2. Put a small amount of sesame oil in the bowl.
3. Appropriate salt or fried salt can be added according to taste.
Skills of sparerib practice
1, pork should not be soaked in water for a long time; When cutting fat, you can dip the fat in cold water first, then put it on the chopping board, and sprinkle some cold water while cutting, which saves labor, prevents the fat from slipping and is not easy to stick to the chopping board.
2. Don't wash pork with hot water before cooking, because pork contains a kind of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and taste bad.
3, pork should be cooked, because sometimes there are parasites in pork, if eaten raw or not fully conditioned, it may be parasitic in the liver or brain with hookworm.
The function of ribs
Nourishing yin and moistening dryness;
Benefiting essence and enriching blood;
Suitable for patients with deficiency of qi and blood and deficiency of yin.
Crucian carp practice skills
1, crucian carp braised, dry-roasted, steamed and simmered in soup, but simmered soup is the most common;
2. Dieting in winter is the best; Crucian carp and tofu stew is the best nutrition;
3, such as using dried tangerine peel and crucian carp to cook soup, it has the effects of warming the middle and dispelling cold, tonifying the spleen and appetizing, and is suitable for stomach cold and abdominal pain, loss of appetite, indigestion, weakness and so on;
4. Skillfully remove fishy smell:
After cleaning the fish by descaling and laparotomy, put some yellow wine into the basin to remove the fishy smell of the fish and make it delicious;
Fresh fish cut open and washed, soaked in milk for a while can not only remove fishy smell, but also increase umami flavor;
After eating fish, when your mouth smells, chew three or five pieces of tea, and your breath will be fresh immediately.
The role of crucian carp
1, protein contained in crucian carp is of high quality, complete and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases and cardiovascular and cerebrovascular diseases. Regular consumption can enhance the disease resistance, and patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it;
2. Carassius auratus has the effects of invigorating spleen and promoting diuresis, harmonizing middle energizer and appetizing, promoting blood circulation and dredging collaterals, warming middle energizer and lowering qi, and has a good nourishing and dietetic effect on weakness of spleen and stomach, edema, ulcer, tracheitis, asthma and diabetes; Postpartum women stew crucian carp soup, which can replenish deficiency and promote lactation;
3, crucian carp meat is tender and delicious, and can be used for porridge, soup, cooking and snacks. Especially suitable for soup, crucian carp soup is not only delicious and fresh, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, especially for pregnant women.