No matter what kind of meat is stewed, there is 1 kind of seasoning that cannot be put! Otherwise, the meat is old and woody, and it is not stewed
Autumn weather becomes cold, the air is dry, we pay attention to the appropriate amount of clothing to keep warm, but also pay attention to a reasonable and healthy diet. In addition to eating more fresh fruits and vegetables, in the diet we should eat less spicy, eat less barbecue fried, eat less raw and cold foods, drink more porridge, eat more light, soupy, moist dishes.
Autumn is also a season of ripening, a season of harvest. Many seasonal fruits and vegetables such as persimmons, pomegranates, chestnuts, taro, etc., are on the market. In the autumn of October, chrysanthemum crab fat, oysters, striped fish, hairy crabs and other seafood also ushered in the fattest season. We can eat more of these seasonal foods, such as taro is the right time to eat food, delicious and nutritious.
After the Mid-Autumn Festival, taro begins to ripen, this time of taro, the taste of powder, taro sweet, many people like to eat. Taro is rich in nutrients, the content of starch is as high as 70%, taro also contains a mucus protein, which can be absorbed by the human body to produce immunoglobulins, which can improve the body's resistance. Taro is an important vegetable and food crop in China, which can be used as both grain and vegetable, especially with meat, stew, both nutritious and delicious.
Today I will share with you a taro roasted ribs recipe, friends who like to eat quickly go to buy some back to stew a pot!
【Ingredients required】
Ribs, taro, fresh corn, green onion, ginger, star anise, fragrant leaves, cooking wine, soy sauce, salt.
【Preparation method】
1: Wash the ribs with water, add water to the pot, put the cleaned ribs into the pot and boil.
2: Boil the water and cook for 5 minutes, skim off the floating mince, remove the ribs, drain and set aside.
3: Cut the onion into sections with a knife and crush the ginger with a knife. Wash and peel the taro, peel the corn and wash it, cut the taro into hob pieces, and chop the corn into small pieces.
4: Add oil to the pot, heat the oil at 80%, add ribs and stir-fry, add cooking wine to remove fishy. Sauté the ribs dry with moisture and sauté until golden brown.
5: Add green onion and ginger to stir-fry to make the aroma, add soy sauce, stir-fry over high heat to make the ribs color.
6: Add water, bring to a boil over high heat, reduce the heat and simmer for 30 minutes, when adding water, the water does not pass the ribs.
7: After 30 minutes, add the chopped taro and corn, cover the pot and simmer for another 30 minutes.
8: 5 minutes before cooking, add an appropriate amount of salt, 5 minutes after the pot is plated, a pot of delicious taro roasted ribs will be made.
Tips:
1, the ribs must be dried water, change color and then add soy sauce, and then add water after stir-frying. In this way, the stewed ribs will be more fragrant and the soup will be more flavorful.
2, 5 minutes before the pot put salt, salt must not be put early, in the stew of chicken, pork, beef and mutton and other meat, salt should be put at the end. Otherwise, the stewed meat is hard and the wood is not stewed.
3, stewed pork ribs of corn to choose this yellow color of fruit corn, such corn after stewing and fragrant and sweet and crisp, stewed soup is also more flavorful.
I am King Ma Ma, three meals a day only for health, every day the food will be updated one by one, all the recipes of the picture and text are original, if you like it, please give me likes, collections, forwards and attention!