Chinese Food
Taro ribs (goddess yuan Shanshan enhanced version)
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Recipe story. Recently I read mango stage my daughter. She was surrounded by the goddess of vest line yuan Shanshan. The reason for the circle is simple. The goddess's fitness life is particularly healthy. Stars, like ordinary people, will add color to their lives with delicious food. It's full of achievement and joy to see the delicious food cooked by myself come out of the pot. In particular, Yuan Shanshan's home is less than 10 kilometers away from my home in Beijing. It can't be better. The mood that the queen of the inspirational vest line is by her side. In order to call the goddess. I decided to make a taro spareribs (goddess yuan Shanshan enhanced version). I made a good dish carefully. I loved myself before the goddess Festival.
Cooking ingredients
Cooking Steps
Step1:Ingredients: spare ribs 250g, 8 quail egg
Step2:Ingredients: garlic, 3 ginger, 1 taro, 4 shallots, 2 root
Step3:Ingredients: raw soy sauce + old soy sauce, 3 tablespoons cooking wine, 6 tablespoons oil, 1 / 2 Bowl salt, small amoun
Step4:Add 8 washed quail eggs in cold water. Cook for 10 minute
Step5:Soak the boiled quail eggs in cold water for 5 minutes (for the convenience of peeling eggs
Step6:Shell the soaked quail egg
Step7:In the interval of preparing quail's eggs. Intersperse the time. Smash the garlic. Cut the foam. Slice the ginger
Step8:Put the cleaned ribs in the pot. Cool enough (more than the ribs). Add 1 / 2 garlic powder. 3 ginger slices. 2 tablespoons cooking wine
Step9:Boil and blanch the rib
Step10:Put it in cold water and cool it for standb
Step11:In the gap between the ribs, wash the taro, cut the hob and peel for standb
Step12:Put oil in the pot. Prepare to fry quail eggs / taro (I don't like being greasy, so I don't put a lot of oil. You usually use a lot of oil. You can put more oil. It's easy to fry
Step13:In a hot oil pan. Put in the peeled quail egg
Step14:Fried quail eggs are golden yellow, in the shape of tiger skin. Serve for later us
Step15:Continue to put taros in the oil pan in front of you that have been cut into the hob
Step16:Fried Taro in golden color, ready to serv
Step17:If there is a large amount of oil in the pot, pour it out and reserve the bottom oil. If there is less oil like me, you can not pour it out. Directly add the remaining ginger and garlic, stir fry and stir fry. Stir fry
Step18:Add the blanched ribs in front. Stir fry until the ribs are golde
Step19:Add enough water (more than ribs). The prepared raw and old soy sauce, cooking wine, boil over high heat for 10 minutes. Turn to low heat for 20 minute
Step20:When cooking spareribs, cut the scallion and set asid
Step21:Add the fried taro and stew for 10 minutes. Let the taro taste soft and rotten
Step22:Add the fried quail eggs and stew for 3 minutes. Let the quail eggs taste. Collect the soup and make the pot
Step23:Sprinkle with scallion. Set the plat
Cooking tips:Yuan Shanshan, the inspirational goddess of the Majia line, is particularly proud of the upgraded taro ribs. The spareribs are delicious. The taro is soft and glutinous. The quail eggs with tiger skin are full of meat soup. It can't be more delicious. The following small bricks are up warm tips 1. When peeling taro, you must be careful with your hands. When cutting the pieces, you can use a knife to cut half of them. Don't cut them to the end. Break them off with force. This method is also applicable to potatoes, sweet potatoes, etc. mainly to make the cut noodles have more noodles. It's convenient to taste. 2. The oil of fried taro and quail eggs can root According to family needs, it's more convenient to fry through more oil. My family has less oil. So I hope every goddess can make her favorite dish with less oil. I love myself more. * the above copyright belongs to little brick up. If you need to reprint, please contact me. If there is a stolen picture, it must be investigated. Please respect the results of each content creator. There are skills in making delicious dishes.
