Sweet and Sour Spare Ribs

This dish is so popular because of its delicious taste.

I used thin salt light soy sauce, so I added some dark soy sauce to color it. If it is ordinary soy sauce, the soy sauce can omit.

1 teaspoon 5ml,

1 tablespoon 15ml.

material  

Tartlet 500g

Rock sugar① about 15~20g

1-tablespoon of cooking wine

2 tbsp light soy sauce

Rock sugar ② 45g

4-tablespoons of white vinegar

1-teaspoon of dark soy sauce

1-star anise

Bay leaves the 2-small piece

Small chives 1 knot

3-slices of ginger

The practice of sweet and sour pork ribs

1. Wash the ribs.

2. Pour cold water into the pot, boil the ribs, remove and drain for later use.

3. Pour the proper amount of oil and rock sugar into the pot①.

4. Heat on medium heat until it turns into caramel color, then turn to low heat. Don't over-fry, or you will get black and bitter.

5. Pour in the ribs and quickly stir fry for color. (This step is to fry the sugar color, to make the color better.) When pouring the ribs, you can use the lid to block it to prevent the oil from spilling on your body.

6. Turn to high heat, pour in cooking wine, light soy sauce, dark soy sauce, rock sugar②, white vinegar, and ginger slices and stir fry for aroma.

7. Prepare star anise bay leaves.

8. Pour in the right amount of hot water over the ribs, add star anise bay leaves and chives knots, boil, turn to low heat and simmer for 30 minutes.

9. After half an hour, harvest the juice from the fire.

10. Juice collection is complete, and the color is beautiful.

11. Fragrant. Collect the juice according to personal preference. Some people like the dry ones and some prefer the more juicy soup. Taste the saltiness again.

12. Sprinkle with fried white sesame seeds and chopped green onion after baking.

Tips

1. The light soy sauce and dark soy sauce used by each company are different, and the saltiness is different too. Finally, taste the saltiness before serving, and then add or not add salt as appropriate.

2. Stir-fried sugar color would rather be slow-fried over low fire than high-fire. Otherwise, it will be bitter.

3. I think that yellow rock candy looks better than ordinary rock candy, and it is not as sweet.

4. Only do it once by yourself before you can adjust it according to your taste and preference.

6. If you use spare ribs, adjust the time according to the actual situation, and be flexible.

Sautéed Vermicelli with Spicy Minced Pork

Sautéed Vermicelli with Spicy Minced Pork, also known as fried vermicelli with minced pork, is a traditional homemade dish. The main ingredients are lean meat, sweet potato vermicelli, and a full set of Heran organic seasonings. The vermicelli of this vegetable is oily, soft, and tender, and the minced meat is fragrant and tender. The recipe is simple but super easy to eat.

material  

Sweet potato vermicelli 80g

Minced meat (minced pork) 30g

Chopped green onion

Sliced ginger

Salt 2g

1-spoon of cooking wine

1-spoon of soy sauce

1-tablespoon of bean paste

Sugar a little

A little oil

Practice

1. Cut the sweet potato vermicelli into sections, soak in warm water for 20 minutes, soak until softened.

2. After soaking the vermicelli, drain the water.

3. Cut the green onion into minced pieces and slice the ginger.

4. Pour a little oil into the pot. Heat up, pour in the chopped green onion and ginger until fragrant, add 1-tablespoon of bean paste and stir evenly, then stir-fry the ground pork (minced meat). Pour 1-tablespoon of cooking wine, 1-tablespoon of soy sauce, sugar, and salt to taste and stir-fry evenly. Add in a small bowl of cold water and boil.

5. After the soup is boiled, pour in the drained sweet potato flour, stir-fry for a few times, and simmer for 5 minutes.

6. Stir fry over high heat to collect the juice and get out of the pot. This dish should fry quickly. The noodles tend to stick after a long time, which will affect the taste of the taste!

7. The fried vermicelli with minced pork is shiny.

8. After serving, you can sprinkle a little green onion and white sesame seeds, which are delicious and attractive!

9. The vermicelli is shiny, soft, and tender, and the minced meat is fragrant and tender! 

Tips

This dish should fry quickly. If the noodles tend to stick after a long time, which will affect the taste of the dish

All seasonings can adjust according to personal taste.

Stir-fried seasonal vegetables with delicious mushrooms

The weather is getting colder and colder, but I still want to eat what I want! In order not to lose weight in March and not to be sad in May, let's take some nutrition and low-fat food and try it quickly.

material  

Broccoli 120g

60 grams carrot

White jade mushroom 210g

Crab Mushroom 120g

2-eggs

Oyster sauce 5g

Salt 3g

Light soy sauce 5g

2-cloves garlic

A small amount of ground ginger

Practices

The method of sautéing seasonal vegetables with mushrooms

1. Prepare all the ingredients, clean them for later use;

2. Reference method for carrot slices;

3. Blanching broccoli and white jade mushrooms, this step retains the nutrients of the ingredients themselves and does not require much oil when frying;

4. Pick up the cold water for use;

5. Pour a little bit of oil into the pot, pour in the eggs, and fry them out;

6. Pour a little oil in the pot, add ginger and minced garlic and fry until fragrant, and pour the carrots, stir fry for a while, add a small amount of water to help the carrots become soft quickly;

7. Then pour in the prepared broccoli and mushrooms and stir-fry evenly;

8. Add eggs, then salt, light soy sauce, oyster sauce, and stir-fry evenly.

 Stir-fried shredded pork with garlic moss

Confucius said not to eat from time to time, and he said that the essence of our food culture is that food should also follow the laws of nature. There is no better health preservation. What kind of fruits and vegetables should be eaten in what season, and doing the opposite will inevitably damage your health.

Early summer is the season when a lot of garlic moss is on the market. Garlic moss can sterilize and repel mosquitoes and can also treat constipation.

Stir-fried pork with garlic moss is the most common home-style quick stir-fry. The more home-cooked, the harder it is to make it. As the saying goes, everyone has their standards for whether they are good or not. For example, this simple stir-fried pork with garlic moss maybe something someone likes to dry, and some people like to blanch it. I can only say what my favorite fried pork with garlic moss is like.

The meat is fragrant, and the garlic moss is crispy and tender, but these two points are still not enough. This dish must decorate with a little broth. Each shredded pork and garlic moss coat with a layer of moisturizing soup, which is delicious! Especially the soup at the bottom of the plate, bibimbap, and dipping buns, it's almost!

Main ingredients: 

waist plum meat, garlic moss

Ingredients: 

ginger, starch

Seasoning: 

salt, light soy sauce, dark soy sauce, cooking wine, balsamic vinegar

Practice

1. Pinch off the tail of the garlic moss and wash it. You can leave what you like in the tail pocket and cut into long pieces for later use.

2. Cut the waist plum meat into shreds that are slightly thinner than the garlic moss. Marinate with light soy sauce, dark soy sauce, cooking wine, starch, and a few drops of balsamic vinegar for 20 minutes. Add two slices of ginger to remove the smell.

3. Put an appropriate amount of oil in the pot, stir-fry the marinated meat until it changes color, and set aside.

4. No need to add oil to the original pot. Put the garlic moss directly, add salt and stir fry.

5. Fry until the garlic moss turns green, add a small amount of boiling water, cover the pot and simmer slightly.

6. Check if there is a small amount of water in the pot, add shredded pork and stir-fry evenly. If it is not salty enough, add a little light soy sauce.

Tips:

1. The best choice for fried lean shredded pork is waist plum meat, which is smooth and tender no matter how it is fried.

2. Add a few drops of marinated pork and stir fry to make it more fragrant. 3. Add salt to fry the garlic moss to make the garlic moss tasteful.

4. The time for braising garlic moss is adjusted according to the softness and hardness you like.

5. It is more delicious to keep a little soup at the end, or you can hook a thin layer of water starch at the end.

Poached Sliced Pork in Hot Chilli Oil

Boiled pork slices have always been my favorite, so it must be thoughtful. And I think the key to the deliciousness of this dish is to use good peppercorns. Throw away the ones that can’t smell after N years.

What kind of pepper is good? There is a trick, the more "pimples" on the surface of the pepper, the more numb and more fragrant it is. It is commonly known as the pepper. Besides, choose the one that is large and full, and the color is red. Don't buy the one that turns dark brown.

Also, the green-skinned pepper is sesame pepper and the pepper is red. These two varieties must distinguish.

The boiled pork slices must top with oil at the end. The hot oil should be poured over the pepper noodles, dried chili minced, and minced garlic. The characteristic of my boiled pork slices is that the pepper noodles and minced peppers are processed by themselves, so the taste is more fragrant.

material:

150g pork loin

3-pieces of cabbage

80g soybean sprouts

1-shallot

1-piece of ginger

7-cloves of garlic

a little coriander

500ml old soup

23g watercress

20ml light soy sauce

0.5g white pepper powder

2g sugar

10-cooking wine Milliliters

6 grams of starch

10- dried chilies

3 grams of Chinese pepper

100-milliliters of edible oil.

Practice:

1. Cut the pork loin into thin slices, add 3 g of bean paste, 1 g of white sugar, 15 ml of cooking wine, 5 ml of light soy sauce, 10 ml of vegetable oil, 6 g of the pinnacle, and marinate for 10 minutes.

2. Put the dried peppers and peppers in the pot. Dry the peppers and peppers on a medium and low fire. Pay attention to not putting oil in the pot.

3. Pour the dried chili and pepper on a dry cutting board, grind the pepper into pieces by hand, and crush the pepper with a rolling pin. This kind of processed ingredients is more fragrant than using ready-made pepper powder and crushed chili. It is an important trick for boiled pork slices, but don't use too much pepper otherwise it will be too numb.

4. Prepare vegetables. The cabbage must slice in half before blanching and then cut into large slices so that the cooked cabbage tastes better.

5. Put the processed vegetables in boiling water and boil them. Then put the cold water in a small basin for later use.

6. Put 30 ml of cooking oil in the pot, add chopped green onion, shredded ginger, and garlic slices and stir fry to create a fragrance.

7. After sautéing the ginger, onion, and garlic, remove the residue and discard it. Reserve the oil for later use. The main reason for throwing away the fried onion, ginger, and garlic is to make the soup of the boiled pork slices more refreshing. Then turn the heat down, add 20 grams of bean paste, and fry out the red oil. Pay attention to the low heat throughout or the sauce will be easy to fry.

8. After sautéing the red oil, pour in 500ml of old soup. If not, add water and a little chicken powder to taste. Add 1g sugar, 15ml light soy sauce, a little white pepper, and bring the soup to a boil over high heat.

9. Add the marinated tenderloin after the soup is boiling and turn off the heat once the meat is cooked.

10. Pour the cooked meat and soup onto the prepared vegetables.

11. Put the processed peppers, crushed pepper, and garlic on the top.

12. Put 60 ml of edible oil in the pot and cook, and pour the hot oil on it.

13. Sprinkle a little coriander at the end, and boil the pork slices.

Finally, bring the boiled pork slices to the table, and eat this delicious dish with your family while drinking. It doesn’t feel too good!

Fried Pork in Scoop

In my opinion, the status of Baobao Pork in the Northeast is the same as that of the barbecued pork in Cantonese. You can get a portion every three to five. However, the Baobao Pork and the barbecued pork are sweetmeats and slightly greasy. Therefore, when there is such a hard dish on the table, it is recommended to pair it with Sabelavi semi-sweet red wine from Georgia. Sabelavi semi-sweet red wine can describe as a national treasure of Georgians. It is of high quality and low price. Besides, Georgian red wine has a high tannin content due to traditional winemaking methods, which can also reduce the greasy feeling brought by these two hard dishes to a certain extent.

 

The practice of pot meat

Marinade:

1/2 egg white,

1-teaspoon of cooking wine,

1/2 teaspoon of table salt

Slurry:

3-tablespoons of dry starch,

1-tablespoon of flour,

an appropriate amount of water

Others:

2-tablespoons of white sugar,

1-tablespoon of white rice vinegar,

2.5 tablespoons of soy sauce,

half a tablespoon of dark soy sauce,

a little salt,

an appropriate amount of chicken essence, 6-tablespoons of water,

1- a tablespoon of water starch,

an appropriate amount of green onion, ginger, and garlic

1. Wash the tenderloin and cut it into slices about 0.2 cm thick.

2. Put the meat slices into the container, add the marinade, marinate it by hand, and marinate for 15 minutes. Put all the sweet and sour sauce ingredients into a small bowl and stir well for later use; put the flour paste ingredients into the bowl and stir evenly. Too much, add a little bit, and the mixed slurry has a consistency like thick yogurt.

3. Pour about 500 grams of vegetable oil into the pot and heat it. When the oil temperature is about 6-7 percent hot, put the marinated meat slices on the paste and put the slices into the hot oil.

4. After the slurry on the surface of the meat slices is shaped, immediately remove the meat slices.

5. Then heat the hot oil in the pot, wait until the oil temperature rises, about 80% hot, pour in all the meat slices at once, and re-fry once.

6. When the surface of the meat slices is golden, immediately remove the meat slices and drain the oil for later use.

7. Pour out the oil in the pot, leave an appropriate amount of base oil to heat until warm, then pour in the sweet and sour sauce.

8. Boil the sweet and sour sauce over low heat until thick.

9. Turn on high heat and pour the fried meat slices into the sweet and sour sauce.

10. Add green onion and ginger shreds.

11. Quickly stir fry a few times to make the sweet and sour sauce evenly cover each slice of meat and remove from the heat.

12. Just install it.

Dragon boat festival red date rice Dumpling

Mother's practice of the Dragon Boat Festival red date rice dumplings. It is my favorite combination: red dates and glutinous rice because this is also my mother's favorite. Everyone may feel that no matter how good the food you eat outside, it will not replace the taste of the food your mother cooks. That is irreplaceable. Every year during the Dragon Boat Festival, my mother will soak a lot of glutinous rice and then ask everyone for their opinions and report on what they like to eat. She will package all kinds of rice dumplings according to everyone's wishes: all glutinous rice, father's favorite; Meat dumplings, mine; Doudou dumplings, Lizai's; and this, big red dates and glutinous rice dumplings~ Mom's dumplings are very sweet, because I love red dates, she will go to the market before the Dragon Boat Festival to buy the sweetest one When you pack a red date, put as many as you can on a zongzi. Peel it off every time you eat the zongzi. When you see the red and soft jujube, you will feel that you have made a lot of money. Let's take a look at the process of making red dates and glutinous rice dumplings~ 

The practice of Dragon Boat Festival red date rice dumplings:

1.The zongzi leaves are rolled into a cone;

2.Put glutinous rice and big red dates;

3.Wrap the zongzi leaves tightly.

4.Tie tightly with Marlene.

5.Place in a large pot, add water to press on a slate, and cook for 3 to 4 hours.