Chinese Food
[fresh in spring] soft ribs with bamboo shoots
(161832 views)![[fresh in spring] soft ribs with bamboo shoots](https://cp1.douguo.com/upload/caiku/4/9/f/yuan_496e7cdc689d61da227107621da94fcf.jpeg)
Spring bamboo shoot is the most important ingredient in spring. It's fresh and nutritious. It's very good for cooking and soup making. It's just that the bamboo shoots and pig cartilage are received at the same time. I made a soft chop of bamboo shoots. The freshness and tenderness of the bamboo shoots match the freshness and fragrance of the pork. The taste is excellent
Cooking ingredients
Cooking Steps
Step1:Cut pig cartilage into walnut sized pieces in advance. Soak in cold water and add wine for 1 hour to taste. I bought a box of wild asparagus. They are different sizes after receiving them. Some of them are like the reduced version of winter asparagus. Remove the skin and roots of spring bamboo shoots. Rinse and soak in cold salt water for 20 minute
Step2:Remove the cut pieces from the salty water. Put a little salt into the boiling water. Blanch the bamboo shoots until they are boiled again. Remove them and soak them in the cold water for later use
Step3:Take out the spareribs. Put cold water in the pot. After boiling, skim off the froth, take out and control the dryness
Step4:Here's another casserole. Put boiling water in it. Add some onion and garlic. Two pieces of spices. Cooking wine. Cover it and simmer to make it fragrant. It's not too much water. It's estimated that it's almost the same as the ribs. Stir fry the oil in a wok. Add 10 grains of crystal sugar. Boil the caramel on a low heat, put in the cartilage, stir fry quickly until golde
Step5:Turn to golden yellow, add in the spring shoots. Turn to high heat. Stir quickly and evenl
Step6:Stir fry evenly and put it into a casserole. Turn the casserole to high heat. Add half of the bean curd with sauce. After the water is boiled, foam it again. Then turn the small heat and cover it and stew for 1 hour
Step7:Add some salt after an hour. Cover for 30 minutes. In 30 minutes, open the lid and turn to the high fire until the soup is almost drie
Step8:The dish is red and bright. The asparagus is fully tasty. It's tender and sweet and contains a lot of fat in pork. It's delicious with a bowl of rice.
Cooking tips:1. I use Danish pig cartilage. Each piece is meat and crispy bone. It's suitable for young people to eat. If it's inconvenient for old people and children to chew, it can be changed into ribs or streaky pork. The time can be slightly shortened to 1 hour. 2. Don't go to the mud when the spring shoots come back. Wrap them in a fresh-keeping bag tightly and refrigerate them for 2 weeks. 3. Soak the spring shoots in salt water in advance and add salt when blanching to effectively remove the astringency Er. Soak in cold water immediately after being fished out to keep the spring shoots crisp and tender. 4. The sauce tofu is very tasty. It's recommended to add. You can also get daily stew. 5. Don't put salt in advance. First, it's bad for your health. Second, it's easy to affect the degree of meat's soft and rotten. Add salt half an hour in advance to taste good enough to cook.
