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.