It's time to paste autumn fat again! The city is full of osmanthus flowers, it is better to make a plate of osmanthus ribs, so that autumn will come more violently!
Kunming has four seasons like spring, the autumn atmosphere is not strong, the color is not enough, the food comes together, a plate of ribs is rosy, you can definitely add a bright color to the table, grab the limelight.
Although the osmanthus flowers are fragrant and pleasant, it is a pity that they bloom and wither quickly, and they have not seen enough to smell enough flowers to thank them, fortunately, the osmanthus flowers can enter the dish, and the floral fragrance is called a really comfortable.
Small steak first fried and then stewed, beautiful caramel color in the pot is extremely dazzling, hook a spoonful of osmanthus nectar, wait until the soup is thick out of the pot, dotted with a few osmanthus flowers, delicate and beautiful, how to see enough, eat enough delicious ah!
Fragrant osmanthus flowers are attached to the ribs, and you can feel the strong autumn mood without going out of the house.
Rib meat is delicious, the meat is tender and easy to taste, give enough time, soft and tender to no. If you just make a sweet and sour pork ribs, you may not be able to underestimate this rib dinner, and ordinary ingredients will make extraordinary dishes.
After a period of infiltration, osmanthus nectar reveals the fragrance of the years, and it is most appropriate to introduce it to the ribs.
This dish looks complicated, in fact, it is very simple to make, as long as the ingredients are prepared, there is no difficulty in operation, how can the ribs that have to drool across the screen give up lightly?
Quickly start learning, wait for the National Day to go home to show a hand to the family, you can definitely see the old mother's happy smile.
Osmanthus ribs
ingredient
350 grams of ribs, dried osmanthus flowers, 1 tbsp osmanthus nectar (sugar osmanthus flowers), cooking wine, 1 spoonful of light soy sauce, a pinch of red yeast rice, 2 spoons of white vinegar, 1 spoonful of starch, 1/2 star anise, salt to taste.
1. The purchased ribs are cut into small pieces of about 5 cm, easy to operate, but also easy to inlet, soaked in warm water for half an hour, and rinsed several times after the ribs are white, and drained and set aside.
2. Add salt, cooking wine, a spoonful of starch and a spoonful of raw soy sauce to the ribs and marinate for 10 minutes.
3. Heat the oil in a pan, add the marinated ribs and fry over low heat until golden brown on both sides.
4. Add a pinch of red yeast rice, a small spoonful of light soy sauce, half anise and stir-fry until fragrant, adding water that has just passed the ribs.
5. Cook over medium heat until the soup is thick, pour in a spoonful of osmanthus nectar, 2 spoonfuls of white vinegar, stir-fry over high heat to collect the juice, be sure to let the osmanthus nectar on each rib are rain and dew to be able to yo. Next, the posture should be beautiful, the movement should be fast, sprinkle a handful of osmanthus flowers on the ribs, and complete.
The small row is wrapped in osmanthus nectar and crystal clear, eliminating the pain of sautéing sugar and adding some bright colors to make this dish look delicate and delicious.
With the fragrance of osmanthus flowers, the small row appears less greasy, lightly hissed, the sweet and sour taste is constantly intertwined in the mouth, the gravy biu "flies" out at once, the faint salty fragrance infiltrates the mouth, can't manage so much, just want to piece by piece, delicious in the same place.
Golden osmanthus with red and bright ribs, thick soup, sweet and sour wrapped in fragrance, not only the fragrance of osmanthus flowers, but also the meat aroma of ribs, the taste goes deep into the bone slit, after eating meat, you have to smash it a few times before you are willing to discard it, if the bone can be chewed, I think no one is willing to give up the bone.
The prepared osmanthus ribs are eaten hot and cold, and will not shake its taste, and the seemingly tight meat is separated from the bone with a light tear, and when the meat slides over the tip of the tongue, it seems that the whole autumn has been shrunk into the stomach.
The next is the most anticipated moment, scoop up the soup bibimbap!
With the help of red yeast rice, there is no need to fry sugar, the ribs can become rosy, the soup is poured on the rice, red and white, and the appetite is hooked up again.
The sweet and sour taste is very sweet and sour, today's autumn fat is not running, close to the tight, can not shake off.
In autumn, people are most likely to be lazy, making food and moving the whole person is refreshed, we are not simply to fill the stomach, the autumn firmly grasped in the hand is the most satisfied.
Finally, a cup of osmanthus tea ends today's rib feast, and life is so simple. If home-cooked delicacies have the most human fireworks, then the tea after the meal is as wonderful as life, do you agree?