Chinese Food
Braised spareribs with bean curd
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Stewed pork ribs with bean curd is a classic northeast dish. Many Northeast people like to eat it. They often eat it. Some friends in the South may have also eaten it. But what I'm talking about today is stewed spareribs with oil beans. The oil beans used are a unique bean variety of Heilongjiang and Jilin in Northeast China. They are not only nutritious, but also soft and glutinous in taste. They are fragrant with beans. They are especially suitable for stewing meat and potatoes. Compared with the common four season beans, this kind of beans are plump and plump. Each one is also wider. It's very delicious to chew. You might as well try it.
Cooking ingredients
Cooking Steps
Step1:Rinse the oil beans with cold water. Choose the beans with thick meat and full beans. My one is a little older. It's all green and tender.
Step2:Break off the old tendons at both ends. If it's too long, you can break it into two parts. It's easier to cook and tastes good.
Step3:Chop pork ribs into small pieces. Soak them in cold water for bleeding and then pour them out. The cooked meat will not smell fishy or hard.
Step4:Put the spareribs in the pot with cold water. Heat and boil. Blanch the spareribs. When the water is boiled, the grey foam on the water surface is blood and impurities. If you are cooking porridge, noodles or dumplings, the froth on the water surface is a nutrient. Don't lose it.
Step5:Wash the blanched spareribs into the foam and cut the onion and garlic for use. Because I make dinner. I pay attention to don't eat ginger at night. So I didn't cut ginger slices.
Step6:Pour the vegetable oil into the pot. Heat it and put in the onion and garlic. Burst the fragrance. Generally, I use scallion to stir fry. It's just that I don't use scallion anymore. I use scallion leaves directly. The taste doesn't affect much. Pay attention not to paste the pot. Pour in the spareribs. Stir over medium heat. Stir fry some of the water in the ribs. It will taste better later.
Step7:When there is a slight golden scorch mark on the surface of ribs, add salt, cooking wine, soy sauce and pepper powder, mix well, then cover the pot and simmer over medium heat. Turn it over in the middle of the way to avoid the paste. Stew for about 20 minutes. At this time, the ribs are well done and chewed. They won't be particularly soft.
Step8:At this time, pour in the oil beans. Stir well over medium heat. Cover the pot and simmer for a while.
Step9:When the oil beans turn dark green and soft, stir fry and collect the juice. Don't dry the soup completely. The spareribs are slightly moistened. And the soup can also be mixed with rice.
Step10:Finished product drawin
Step11:Detai
Cooking tips:The raw oil beans are the same as the green beans. They are poisonous. So they should be cooked completely before eating. There are skills in making delicious dishes.
