How to make potato ribs?
Ingredients: ribs 300g, potatoes 500g, Pixian bean paste 2 tablespoons (30ml), soy sauce 2 tablespoons (30ml), cooking wine 1 tablespoon (15ml), Jiang Mo 15g, onion, dried pepper, 2 grains of aniseed.
1, wash the ribs, blanch them and take them out for later use.
2. Heat the oil in the pan, add 2 tablespoons of red oil bean paste and stir well.
3. Add the scalded spareribs and Jiang Mo and stir-fry for a while, then pour in the cooking wine, soy sauce and sugar.
4. Inject boiled water without ribs, add pepper, star anise and onion and stew for about 30 minutes.
5. Wash potatoes and cut into pieces.
6. Pour the oil into another pot and fry the potato pieces until golden on both sides. Stew the ribs until they are 70% cooked, pour in the fried potato pieces and cook for 5 minutes. When the soup thickens, add salt and monosodium glutamate.
Practice of burning ribs with potatoes
Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.
1. Boil the ribs, then take them out and drain them.
2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, cut pepper, appropriate amount of pepper, 1-2 aniseed, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar, stir fry, low heat, do not stir fry.
3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out.
4. Add the flooded ribs and cover the pot for stewing.
5, stew until there is not much soup left, pour some sesame oil in.
6. Then add carrots and potatoes and stir-fry.
7. Add water again without materials, and cover the pot and simmer.
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What should I pay attention to when cooking potato ribs?
1. When peeling potatoes, just peel off a thin layer, because the juice under the skin of potatoes is rich in protein. If the peeled potatoes are not cooked immediately, they should be soaked in cold water to avoid blackening, but they should not be soaked for too long to avoid the loss of nutrients.
2, potatoes should be cooked with slow fire, in order to cook evenly, if cooked with urgent fire, the outer layer will be cooked or even cracked, but the inside is raw.
3. Potatoes stored for a long time often have blue spots on the surface, which is not beautiful with dishes. If you put some vinegar in the water where potatoes are cooked (one tablespoon per kilogram of potatoes), the spots will disappear.
4. Powdered potatoes will rot after being cooked, even if cooked with skin, it is difficult to keep them intact. If it is used for cold mixing or dicing, you can add some pickled salt water or vinegar to the cooked potatoes, and the potatoes will remain intact after cooking.
5, peeled potatoes should be kept in cold water, and then add a little vinegar to the water to make the potatoes not change color.
6. Soak new potatoes in hot water and then put them in cold water, so it's easy to peel them off. Can be used for cooking.
Making Techniques of Potato with Less Gluten
If you put too much bean paste, it is recommended not to put salt. If the mouth is heavy, add it as appropriate. If you like spicy food, put more dried peppers, because bean paste is not spicy. If you like spicy food, put more Chili. In short, enjoy seasoning according to your favorite taste.