Chinese Food
Braised spareribs with mushroom
(84734 views)
Mushrooms are nutritious, delicious and various. Among many mushroom, Tricholoma is my favorite. Its mushroom meat is fat, with fine quality and fragrance. It likes its delicate taste and unique flavor, and its shape is neat and good-looking... Fresh white mushroom. The mushroom cover is white. It has thin pleats, large cover, thick meat, short handle and very fragrant smell. It can be used for stewing, braised or making soup. Although its price is higher than other mushrooms, when I see fresh Tricholoma, I don't hesitate to choose it. Prepare to use spareribs to burn together. Spareribs have the functions of nourishing yin and Yang, nourishing essence and blood. They have high nutritional value. They can also provide calcium for children and the elderly. The Tricholoma mushroom is fragrant, fresh, delicate, soft and smooth. The taste of the two is excellent. Braised spareribs with Tricholoma mushroom. Known as meat in the vegetable, Tricholoma mushroom contains a lot of plant fibers, which can effectively remove the greasiness of spareribs. They fuse with each other in the process of stewing. Not only in the taste
Cooking ingredients
Cooking Steps
Step1:Heat up the pot. Add a little oil. Stir fry the sugar with suga
Step2:When the crystal sugar melts completely, brown the layer and then stir fry the ribs
Step3:Fry the spareribs with water. At this time, the spareribs are also colored and then put into the bulk to fry together
Step4:Add some cooking wine, stir fry, and then add water without ribs
Step5:When the water is boiled, turn to a low heat, cover and cook for 15 minutes
Step6:Pour in the cleaned Tricholoma. Cover and cook for another ten minutes
Step7:Blanch the washed cabbage in boiling water with a little oil and salt
Step8:Remove the drain plate after discoloration
Step9:Remove the lid and add salt and pepper to taste. Heat to collect the juice
Step10:Put it in the plate. Sprinkle some shallots.
Step11:Write production step
Cooking tips:1. Soak the ribs in water for one or two hours in advance. Change the water in the middle. This will remove the blood foam in the ribs. The flavor will be fresher; 2. Stir fry the sugar color with ice sugar. The color will be brighter. Note that the time of stir fry the sugar should not be too long. When the sugar completely melts, it will turn brown, and then it will enter the ribs; when the sugar is stir fried, it will suffer; 3. Add boiling water to add water, but not the ribs; blanch the cabbage for the plate. The color is more It's good-looking and tastes richer. There are skills in making delicious dishes.
