The practice of stuffed pork ribs with taro in the hotel, and the practice of stewed taro with pork

Ingredients: Pork ribs.

Excipients: taro.

Seasoning: garlic, green onion, salt, sugar, soy sauce, sesame oil, starch, peanut oil, cooking wine.

1.Chop the pork ribs into small pieces and marinate them in marinades (salt, sugar, soy sauce, sesame oil, cornstarch, raw oil, wine) for 2 hours until flavorful;

2.Heat the red oil pot, stir-fry the garlic, and stir-fry the pork ribs together;

3.Taro, peel and cut into cubes.

3.Wait for the pork ribs to fry until they are 5 minutes cooked, add taro and green onion and continue to stir-fry;

4.Finally, add an appropriate amount of water (water should cover the dish) and simmer for 15 minutes until the dish is cooked thoroughly, and then it can be eaten.

The method is simple, pay attention to wait for the ribs to be burned almost when the taro is almost good and then add taro to burn, and then don't add too much water, the taro can be rotten, otherwise it will be mushy.

It's good, I also learned a trick.

Taro is often eaten in our family, taro is very nutritious, the starch content in the tuber of taro is up to 70%, which can be used as food, and can be used as a vegetable, it is a tonic suitable for all ages, let's take a look at the practice of stewed taro with pork ribs!

Ingredients: Ingredients250g pork ribs, 2 taro.

Excipients

Appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of pepper, appropriate amount of cooking wine, 1 teaspoon of tempeh paste, appropriate amount of onion, appropriate amount of green pepper, appropriate amount of red pepper.

Step 1

1.Peel off the skin of the taro and cut into thick slices.

2.Put the ribs in boiling water, blanch them in the water, and take them out for later use.

3.After the oil in the pot is hot, add the ginger slices and stir-fry, then pour into the pork ribs.

4.Add the taro slices and stir-fry together.

5.Add cooking wine and soy sauce to stir-fry.

6.Add 2 small bowls of water, cover and simmer.

7.Cook until the water is halfway received, add the pepper inside.

8.Add a spoonful of tempeh paste and monosodium glutamate.

9.Finally, add green peppers and onions, wait for the water mill to dry quickly, add a small amount of vinegar and stir-fry evenly, and then you can get out of the pot.

Detailed recipes and steps for pork ribs and taro pot:

1. First of all, the ingredients we need to prepare are fresh pork ribs, cut into uniform small pieces, wash and drain the water for later use.

2. Pour the drained pork ribs into a large container, prepare the seasoning, a spoonful of sweet sauce, pork rib sauce, chicken essence, salt, pepper, high liquor, and stir evenly with your hands.

3. Wash the taro we bought, peel off the outer skin, drain the water, and cut it into evenly sized slices.

4. Prepare a garlic seed, pluck off all the skin, wash it and set aside.

5. Now ready, crispy fried noodles, at this time we will evenly puff the marinated pork ribs on our fried noodles.

6. Add an appropriate amount of rapeseed oil to the pot. Burn until 80% hot. At this time, we have developed the pork ribs covered with fried flour and put them in the oil one by one. I must remember to slowly squeeze the juice over medium heat until golden brown on both sides, remove and set aside.

7. Leave a little oil in the pot, and at this time we evenly coat the prepared taro with fried powder. At this time, when the oil in the pan is hot to 6 or 7, we pour in the taro and the prepared garlic. Pour together into the pan.

When the taro is fried until it is five ripe, it can be put on a plate for later use.

8. We pour the juiced pork ribs into the pot. Then add abalone juice, dark soy sauce, stir-fry over high heat, and the color is really fragrant before rising, and then tell us. Stir-fried taro.

Add an appropriate amount of water. Just soak the ingredients in water. At this time, we cover the pot and boil it on high heat for about 10 minutes.

9. Now let's prepare a casserole. Bottom. Add a little cooking oil, put in the chopped shallots, pork ribs, and taro and pour them into the casserole, cover the pot, and cook over medium heat for two minutes, then you can use.

Main ingredients:

Pork chops, taro, salt, sugar, light soy sauce, dark soy sauce, ginger, garlic, starch, cooking wine, thirteen spices, white wine, fried powder, pork rib sauce, pepper, sweet sauce, abalone juice.

Cooking skills

1. We must blanch the pork ribs we bought once, so as to remove the fishy smell of the pork ribs. The second rib keeps the original flavor.

2. When the ribs are put in various seasonings, they must be marinated for more than 30 minutes. In this way, all kinds of spices can be flavored, and the pork ribs will taste more delicious.

Ingredients: 400 grams of pork ribs, 300 grams of taro, 2 millet peppers.

Excipients: 5 grams of black black bean sauce, 5 grams of garlic, 5 grams of ginger, 40 ml of cooking wine, 20 ml of oyster sauce, 3 grams of refined salt, 1 g of original fresh, 2 grams of corn starch, 20 ml of cooking oil, 20 ml of steamed fish soy sauce.

1. After the ribs are washed, soak them in cooking wine for 1 hour, and change the water 2 or 3 times in the middle.

2. Soak the pork ribs in bleeding water, wash them and drain them.

3. Finely chop all the millet peppers, garlic, ginger and black black beans after rinsing.

4. Put the drained pork ribs and chopped millet peppers into the bucket bowl, then add cooking wine, oyster sauce, refined salt, and original freshness, grasp it well with your hands and marinate for 20 minutes.

5. Peel and wash the taro and cut it into hob pieces.

6. Put the taro in a deep container, pour in the steamed fish soy sauce, shake until each piece of taro sticks to the sauce and let it stand for 10 minutes.

7. Place the marinated pork ribs on the taro, add cornstarch and cooking oil, and grasp well again.

8. Cover the surface of the plate with plastic wrap and poke some pores with a toothpick.

9. Put it in a steamer with boiling water and steam it over high heat for about 30 minutes.

10. Take out the steamed pork ribs, sprinkle an appropriate amount of chives and chopped coriander on the surface, and enjoy.

Raw material. 300 grams of pork ribs, 200 grams of small taro, 50 grams of shiitake mushrooms, 5 grams of salt, 8 grams of chicken essence, 20 grams of green onion and ginger, 3 grams of pepper, 5 grams of Cantonese rice wine.

Steps. 1. Wash the pork ribs and cut them into inch segments, blanch them to remove the blood foam and drain them;

2. Wash and peel the taro, and dig it into a ball shape with a ball digger;

3. Wash and drain the cabbage hearts; Wash the jujube and set aside;

4. Wash the green onion and ginger and cut them into sections and slices for later use;

5. Put peanut oil into the pot and boil it until it is 60% hot, then add taro balls, stir-fry until yellow, and then remove from the pot;

6. Put the cabbage heart into the oil pan and stir until fragrant;

7. Start another pot, put in the clear soup and bring to a boil over high heat, add the pork ribs, green onions, ginger slices, rice wine, and simmer over low heat for 2 hours after boiling;

8. Put in taro and jujubes, simmer for 1 hour, add green cabbage heart, salt and cook for 1 minute.

Fourth, the method. 1. Peel the small taro, wash and set aside. Soak the mushrooms in water and cut off the roots. Chop the pork ribs into 5 cm long and 2 cm wide segments, soak them in water for 2 hours, rinse off the blood water, and remove the rice wine and water for later use.

2. Add water to the clay pot, add green onions, ginger and boiled pork ribs until they are seven ripe, add small taro and shiitake mushrooms, and stew until the pork ribs and taro are ripe, add salt, chicken essence and pepper to taste.

The preparation of taro pork ribs in a pot

Production steps: 1. Peel the taro and cut it into hob pieces for later use.

2. After the pork ribs are washed, put them in a pot with enough cold water together with the green onion and ginger, and pour in the cooking wine.

3. After the heat boils, skim off the foam, turn to low heat and cook for 30 minutes, then add the taro.

4. Then simmer for 20 minutes and add salt.

5. Cook for another 5 minutes, and turn off the heat after the taro is soft and rotten to your personal taste.

Specific steps: 1. The size of the taro cut directly affects the simmering time after entering the pot, you can taste the softness after cooking for about 15 minutes to achieve your favorite taste.

2. It is best to add enough water to cook the soup at one time, and if the water is insufficient, be sure to add hot water.

3. To stew pork rib soup, add a small amount of vinegar after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

4. The taro burned in this dish is Lipu taro, which is produced in Lipu County, Guilin Region. It is large, nutritious, the taro meat is white, the quality is soft, and the taro flesh can be seen to be covered with small red tendons, similar to the betel nut pattern.

Taro Nutritional Value:

1.Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components, and contains minerals with a high content of fluorine, which has the effect of cleaning teeth and preventing caries and protecting teeth;

2.Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy and chemotherapy, it has an adjuvant role;

3.Taro contains a mucus protein that, when absorbed by the body, produces immunoglobulins, or antibody globulins, which can improve the body's resistance. taro can detoxify and other diseases;

4.Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity;

5.Taro is rich in mucosaponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by trace element deficiency, and at the same time can increase appetite and help digestion.

To make casserole pork ribs, you first have to choose fresh pork ribs, chop them into inch segments, boil water in a pot and cool the pot under water, boil ginger slices and cooking wine, remove the foam, and wash them. In addition, prepare a large potato cube. Wash the pot and pour the oil, add the pork ribs, add cooking wine, soy sauce and sugar and fry until yellow.

Heat a casserole over low heat, pour in the fried pork ribs and potato cubes. Add the pot (pepper, big material, cumin, cinnamon), cut the green onion into long sections, cut the ginger into large slices, heat a small amount of rock sugar to heat the water over the pork ribs, add mushroom essence and small water to simmer for an hour, and add salt to taste when it is almost cooked. It's basically the same as braised pork ribs, but the pot used is different.

If you want to drink soup, make a clear stew, blanch the pork ribs in the early stage, and replace the potatoes with winter melon cubes or radish cubes. Pour boiling water into the casserole, put in the blanched pork ribs and winter melon pieces (radish pieces), put the green onion and ginger slices, boil for about 20 minutes on high heat to ensure that the bone broth is thick and white, turn to low heat and simmer for an hour and a half and add salt to taste.

The steps are as follows:Ingredients: Ingredients: 400 grams of ribs, 120 grams of pork ribs, 3 taro, accessories: 2 tablespoons of cooking wine, appropriate amount of salt, 3 slices of ginger, 1 green onion.

1. Soak the pork ribs in advance and wash the ribs.

2. Peel and wash the taro and cut it into hob pieces.

3. Blanch fresh pork ribs and pork ribs with some green onion and ginger in a pot.

4. After boiling, remove and drain after washing off the blood foam.

5. Pour the blanched pork ribs into the electric saucepan, add an appropriate amount of warm water and simmer for 1 hour, add some cooking wine after boiling.

6. Add the chopped taro for 30 minutes.

7. Simmer together for another 30 minutes.

8. Finally, add a little salt to taste, because the salty pork ribs are added, so finally taste the taste and then add salt.

9. You can put the bowl out of the pot.

Ingredients: Ingredients300g of pork tailbone, 200g of taro, 50g of yuba, 20g of black fungusExcipients

Appropriate amount of green onion and ginger, appropriate amount of salt, 2 large ingredients, appropriate amount of bay leaves, 15ml of cooking wine, 2g of pepper, 2g of chicken essence, and appropriate amount of angelica.

Step 1

1.Prepare all the ingredients.

2.The pig's tailbone is rinsed with water and the color is whitish.

3.Bring water to a boil and add the pork bones.

4.Blanch the bleeding water in rinse off.

5.Add an appropriate amount of water to the heat-free inner pot, pour in the green onion and ginger, spices, bay leaves, and angelica.

6.Then add the cooking wine.

7.Add the washed pork bones.

8.Cover and cook over high heat for 15 minutes.

9.Peel and wash the taro and cut into cubes.

10.Wash the soaked yuba and fungus and cut into sections.

11.Cook the pork bones for 15 minutes, then add the taro and continue to cook for 2 minutes.

12.In addition to the yuba.

13.Add the fungus.

14.Continue to cook until boiling.

15.Then turn off the heat, put the pot in the outer pot, cover and simmer for 40 minutes.

After a few minutes, remove the pan and place it on the heat and add pepper.

17.Add salt and chicken bouillon.

18.Season off the heat.

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Ingredients: 300 grams of small pork ribs, 600 grams of taro, 5 onions, 1 tablespoon of coriander, 1 tablespoon of rice wine, 2 teaspoons of salt, 1 tablespoon of sweet potato powder, 2000 ml of broth.

Method. 1. Chop the pork ribs, add a little wine and salt for 20 minutes, and stick the dry sweet potato powder.

2. Cut the taro into 3 cm cubes.

Steam in a steamer for 1 hour.

5. Bring the broth to a boil, add rice wine and salt to taste, pour it into the steamed pork ribs taro bowl, add coriander and onion.

Tips: Taro and pork ribs should be cooked separately from the broth, not directly boiled the taro, pork ribs and broth together, but after steaming the taro and pork ribs, wait until you want to eat before adding the broth, otherwise the soup will be turbid and unclear, affecting the appearance and appetite.

Wash and peel the taro, then wash and cut into pieces for later use.

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Wash the ribs, cut them into cubes and wash them with water;

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Bring the pork ribs to a boil in water, pour in the ribs, blanch for about a minute, remove the blood, remove and set aside;

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Clean the pot, cut the ginger slices into cubes, and put them in the bottom of the pot after cutting;

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Cut the taro in half, put the pork ribs into the bottom of the pot first, then put the prepared taro, and finally pour in boiling water and add a little cooking wine;

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Cover the pot directly, bring to a boil over high heat, turn to low heat and simmer for an hour or more after the water boils, depending on your amount;

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Add an appropriate amount of salt before boiling, mix a few times with chopsticks, and finally sprinkle in chopped green onions to get out of the pot.

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