Chinese Food
Marinated and fresh
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Beijing's spring is finally coming. The winter jasmine flowers downstairs are blooming. Good spring. I want to eat some seasonal food again. I made this pickled fresh with the taste of it in Shanghai Lanxin restaurant. It's hard to help myself when I eat it for the first time. This time, the bacon in the pickle is from Shanghai apricot blossom building. Because there is no pork in the house, it is not added. It's fresh with broad beans and rice. It's so delicious in spring
Cooking ingredients
Cooking Steps
Step1:[ingredients preparation 1] 1. Wash the bamboo shoots after peeling, cut off the roots, cut into pieces with a hob; 2. Wash the ribs; 3. Soak the bacon slices in water for about 10 minutes; 4. Cut thousands of bean skins into vertical strips and knots; 5. Slice ginger and knot shallot
Step2:[ingredients preparation 2] blanch everything in boiling water. 1. Blanch the shoots and ribs in boiling water respectively. Remove and wash them with white foam. Put them in cold water for standby. 2. Boil the bacon in boiling water
Step3:[stew 1] 1. Put bacon, spareribs, onion and ginger in the pot, put purified water in, and open fire; 2. Boil in high heat, and then simmer in low heat for about 40 minutes
Step4:[stew 2] put the spring bamboo shoots and 1000 pieces of knots into the pot. Bring to a boil, turn to medium heat and simmer for another 20 minutes
Step5:[stew 3] open the lid of the pot and simmer for 5 minutes. Before starting the pot, add chopped green onion
Step6:Done A kind of
Cooking tips:In the first step, when stewing pork ribs and bacon, if you have enough time, you can stew for a while more; I'm going to cook a thousand knots together with spring bamboo shoots. I want the tofu skin to be immersed in a full soup; I think the salt taste of bacon is OK. Before you start the pot, you can taste it. If you think it's light, you can add some salt to it to make it delicious.
