Cooked bean curd is a very delicious soybean products, and can be fried with ribs, the flavor is superb yo. So do you need to blanch braised pork ribs with bean curd? Why don't you take a look at the practice of braised pork ribs with bean curd, and eat the sizzling bean curd!

The best thing to do is to deep-fry them, so that they are delicious.

Ingredients:

6 rotisserie bamboo, 1 red pepper, 1 persimmon pepper, a little chicken essence, 1 tablespoon of soy sauce, starch, 1 tablespoon of bean paste, two green chili peppers, two red chili peppers, green garlic, Pixian bean paste, tempeh, sugar, chicken broth, oil (the best choice of peanut oil).

Practice steps:

1, bamboo soaked in advance to standby; ready to clean fresh pork, put the pot into the right amount of cold water, and then put the clean pork into the cold water inside the fire boiled, to be just cooked pork will fish it out.

2, soak the good bamboo drained of water, one by one dipped in starch into the frying pan frying; green garlic peeled clean and cut, green and red chili clean and cut, clean and cut edamame good spare.

3, such as fried bamboo crispy, fish out and spare; preheat the pan and add the right amount of peanut oil, when the oil is hot and then cut the pork into the frying pan inside stir fry.

4, the bamboo cut into sections, green onions, green peppers and red peppers also cut into sections; after the oil and then the appropriate amount of Pixian bean paste into it, stir fry evenly.

5, pour cooking oil in the pot, preheat, then add the cut edamame stir fry until the flavor comes out.

6, into the green and red pepper segments, into the bamboo, add cut green garlic stir-fry until the flavor comes out, and finally add the appropriate amount of sugar.

Need to blanch braised pork ribs

Need.

Ingredients:

400 grams of spare ribs

80 grams of dried bamboo

sharp chili pepper

Accessories:

soy sauce in moderation

old soy sauce in moderation

Production is as follows:

1, will be cut into small sections of dried bamboo in warm water and soak soft

2, will be cleaned and cut the spare ribs Spare

3, ribs in cold water, blanch, see a lot of foam floating in the pot, you can fish out

4, blanched ribs; fish up spare

5, the pot into the oil, will be down to the sharp chili peppers to stir-fry a little

6, and then will be under the pot of ribs stir-fry

7, stir-fried to both sides of the color, put the right amount of soy sauce and old soy sauce. The first thing you need to do is to make sure that you have the right amount of time for your meal. The old soy sauce is the color with, put how much according to personal preference can, I prefer soy sauce, so put a little more.

8, stir-fry to ribs color, add bamboo, in pouring more than the amount of water in the ingredients. Cover the lid, medium heat cooking

9, and so fast juice, open the lid, add a little bit of salt, in the stir-fry can be out of the pot. Remember that salt can not put more, because the soy sauce is flavored with, already with a little salty, so put the salt when just a little bit of moderation can be. Dry roti burns as soon as it is fried. Wet rotis use a lot of oil and are hard to chew. If you really want to deep fry, you can only hang a thin layer of starch gravy on the outside. First of all, put the roti in the water to soften, and then fish up to dry the water, and then, with a fast fire for deep-frying, you can deep-fry the roti as beautiful as the roti sold in the market.

The deep frying of roti is not necessary through soaking, direct deep frying is. If you soak them, they will rot, and when they rot, there will be a lot of water in them, and then they won't be able to be deep fried.