The Taiwanese three-cup chicken is really delicious enough to "make people speechless", looking at the large handful of fresh basil leaves in my hand, I have a clever move, how about making a pot of "three cups of ribs" with the method of three cups of chicken? Say dry and dry, very quickly, eat it, tender into the taste of sucking fingers, really want to eat a plate every day.
Three cups of chicken was originally a famous dish in Jiangxi, but it has been improved in "Bay Bay", and the reason why it is called three cups refers to 1 cup of rice wine, 1 cup of soy sauce, and 1 cup of sesame oil. In the past era, there was a lack of oil and water in the stomach, the larger the oil, the less greasy it was, and now there is a sense of health care, and then put it this way is to do it right with yourself.
Rice wine has a sweetening, fishy effect, soy sauce I used half a cup of braised soy sauce, half a cup of soy sauce, both can be colored and fresh, sesame oil I will not put, with a cup of hot water instead, so that the ribs can be better and faster ripe. You see, cooking is so interesting, don't have to stick to some fixed practices, change it slightly, enjoy delicious, healthy, how good!
Put some side dishes, in addition to looking good, more importantly, more comprehensive nutrition. Basil leaves can not be put away, without it, this dish is sweet and whizzing nothing special.
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【Ingredients】 1000 grams of pork ribs, 250 grams of rice wine, 7 shiitake mushrooms, 1 green pepper, 1/2 carrot, 2 shallots, 10 cloves of garlic, 1 handful of fresh basil, a little oil, 1/2 cup soy sauce, 1/2 cup soy sauce, 1 cup water
【Production】
1. Group photo of ingredients: ribs, fresh shiitake mushrooms, green peppers, carrots, shallots, garlic, fresh basil leaves, rice wine (mash);
2. Filter out the grains of rice and take only the rice wine; if there is pure rice wine, it is more convenient; I weighed it, about 250 grams;
3. Cut carrots, shiitake mushrooms and green peppers into hob pieces;
4. Put the ribs into a pot of warm water, bring to a boil and remove them from the boiling place with a colander, avoiding foam;
5. Stir-fry the green onion and garlic on medium heat to bring out the aroma;
6. Put the ribs and rice wine into the pot together; the amount of rice wine is not enough to stew the ribs, and then add a cup of hot water;
7. Pour an appropriate amount of soy sauce and soy sauce to add color and season;
8. Cover the lid and simmer over low heat until the ribs are ripe;
9. Put carrots and shiitake mushrooms into the pot, sprinkle with salt, mix well, cover and simmer for 10 minutes until the carrots are cooked thoroughly;
10. Put the green pepper pieces into the pot, open the lid and simmer for 2-3 minutes, the green pepper pieces can change color, like to eat soft rotten taste, you can cook for a while;
11. Put the fresh Luojin leaves into the pot, soak them all in the soup and cook for 2 minutes, fully release the aroma, and put the pot on the plate.
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1. Chopping small pieces of pork ribs can shorten the cooking time and make it more flavorful;
2. The amount of rice wine is larger, no need to add additional water and sugar, but the ribs are not easy to cook, so you can add an appropriate amount of water to cook;
3. Fresh basil leaves are the finishing touch, this dish will not be much inferior, you can plant a few trees in the balcony pot or supermarket can buy; if not, you can use the domestic characteristics of wattle mustard to try it, the taste is also very unique, but the smell is stronger than basil.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".