Chinese Food
Braised spareribs with corn
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After the beginning of autumn, a lot of children's shoes began to clamor for sticking autumn fat . The beginning of autumn indicates the end of hot summer. Autumn is coming. There is a saying in the folk. In order to make up for the deficit since the beginning of summer, it is often said that sticking autumn fat is the way to make up for the fall of fat in summer by eating stew. So autumn wind together. Many people will have a big appetite. They start to choose to eat some meat, fish and other vegetables to stick fat with meat. Now the situation is different. Even if people really lose some weight in the bitter summer, I'm afraid they are secretly happy. I'm glad that they have lost some weight again. But in the beginning of autumn, whether it's to conform to the folk custom or to keep fit for health, proper tonic can supplement physical strength to meet the coming winter. Today, in the name of sticking to the autumn fat, I'd like to give you a healthy and healthy dish, i.e. braised spareribs with corn. The soft waxy and sweet corn is recognized as the gold food, especially the fruit corn that comes out this season
Cooking ingredients
Cooking Steps
Step1:Put ginger slices and some cooking wine into the pot. Remove the blood foa
Step2:Put a small amount of oil and rock sugar in the pot and stir fry the sugar on a low heat
Step3:Stir fry until the sugar melts completely. Brown. Add the boiled spareribs
Step4:Continue to stir fry the spareribs in low heat until the ribs are colored and some of the fat inside is stir fried
Step5:Add boiled water without raw materials. Add a small amount of cooking wine, raw soy sauce, star anise and cinnamon
Step6:Turn the heat to a low heat, add shallots, cover and simmer for 15 minutes
Step7:Add corn and peanuts. Cover and simmer for another ten minutes
Step8:Open the lid. Add seasonings such as salt and pepper. Heat to collect the juice
Step9:Put it in a small iron pot. Sprinkle some leeks.
Cooking tips:1. Corn should be fruit corn, which is usually called sweet corn; ribs should be boiled in cold water. Add ginger slices and cooking wine to blanch the water to help remove the fishiness; 2. Stir the sugar color with ice sugar, which is more bright and tastes better; put the ice sugar and a little oil into the pot, stir over low heat, and constantly turn the paste pot until the sugar completely melts into brown; 3. Stir the blanched ribs together to make the ribs color. Add more Add some boiling water (don't add cold water) and some cooking wine and raw soy sauce. Boil over high heat. Turn to low heat stew. 4. First boil the ribs for 15 minutes until they are six or seven mature. Then add other ingredients - corn and peanuts to nine mature. Then add salt and pepper and other seasonings. Collect the juice over high heat. There are skills in making delicious dishes.
