Red yeast rice can make two delicacies that you certainly haven't eaten
The first course: plum sweet and sour steaks
Ingredients: pork ribs, plum, rock sugar, cotton sugar, rice vinegar, cooking wine, ginger and garlic, large ingredients, fragrant leaves, cinnamon, red yeast rice, sour plum sauce, chives
method:
1. Pat ginger and garlic flattened; soak red yeast rice in warm water for 20 minutes. The small row is cut into the same size as the plum;
2. Boil the ribs with water, skim off the blood foam and fish out the ribs;
3. Heat the pan and add oil and sugar. Stir-fry over medium heat until the sugar is completely dissolved and browned;
4. When the sugar color bubbles up and turns into small bubbles, put the small row and stir-fry, so that the ribs are wrapped in sugar and then served;
5. Pour in the oil, large ingredients, ginger slices, garlic, sauté until golden brown, put the green onion, pour the ribs into the cooking wine, then pour in the boiling water, and then add the cinnamon, fragrant leaves, and plums;
6. Pour the red yeast rice and soup into the leak and cook it over medium heat, cook the color, and take away the leak;
7. Put rock sugar, sugar and rice vinegar, cover the pot and simmer for 20 minutes, then pick up the boiled shallots, ginger, garlic and fragrant leaves in the pot;
8. Add plum sauce, salt and vinegar, and collect the juice on high heat.
Red yeast rice cooking
The second course: Jiangsu cherry meat
Ingredients: cherry, green onion, large ingredient, cooking wine, pepper, ginger, salt, brown sugar, sesame oil, red yeast powder.
1. 500 grams of pork belly with skin, cut the pork into small pieces of square squares of one inch;
2. Cut into four pieces from under the skin (can not be cut) to be cherry-shaped;
3. Put the pork belly into the cooking pot, put in enough cold water, and heat it until it is broken;
4. Put the red yeast powder into a bowl, soak it in an appropriate amount of hot water, and set aside;
5. Add green onion, ginger, soy sauce, brown sugar, large ingredients, cooking wine and stir-fry in hot pan cool oil, add water, pepper and sesame oil, skim off the foam after boiling on high heat, add the meat of flying water, add a little spare Zhonghui red yeast powder, cook until 1 hour is cooked, add salt to taste the juice;
6. Place the remaining broth on the fire until the juice is poured on the meat, and garnish with cherries around it.
It's not very detailed, hurry up and try it, it will definitely catch his stomach!