2525 recipes 1, braised bream
2, the practice of po tofu
3, homemade potato cake
4, teach you to do Pork
5, winter warm-up melon balls boil
6, pot belly sheep in winter tonic
7, Pickle Beef
8, sweet and sour octopus
9, Jingwei full Braised Prawns
10, fried eggplant box
11, spicy fish
12, super simple and easy waffles
13, caramelized bananas
14, winter tonic mutton soup
15, pine nuts and corn
16, spicy shrimp
17, old jars chicken legs
18, pickled loach
19, farm fish
20, spicy broth
21, from pickled salted egg
22, glutinous rice bacon roll
23, loosely soft coconut ball
24, ribs taste mouth Fragrance
25, salt and pepper spare ribs
braised bream (full record plan)
1. bought an eight-double of the bream (feeling too small, this is a child fishing will be released if caught, but unfortunately the market has rarely seen the kind of home 2 - 4 pounds more than the big bream, and in fact, that if the Yangtze River Delta on the best bream, with an estimated all the good things of childhood almost extinct) necessary ginger, onions, garlic.
2. attention to clean the fish abdominal cavity, and now the water has different degrees of pollution, so the fish's abdominal cavity has a black film!
3. clipping both sides of the fish knife on the flower - so easy tasty
4. because the fish is small, so no need to do crosswise, diagonal slices 3 blade on it - note the diagonal cut into the meat, not a straight cut!
5. the fish on both sides evenly with some salt, and even the abdominal cavity can also get that tasty little early to do! I do not like some of the practice of dipping the flour, I feel that destroyed the skin's texture!
6. Modulation good fish on the plate, accompanied by ginger, garlic shoot flat, dry chili, and then added some green onions! several colors look pretty good!
7. pot drawing, oil burn to take the blue smoke, the next stir ingredients into the incense, the fire can not be too much, mainly Stir flavor.
8. so when the yellow onion and garlic can remove inactive ingredients, red pepper, black special attention can not be fried, it does not look good the
10. the rest of the oil used to fry it! oil 6 points on it
11. both sides of yellow on it, you can also fry a little old point!! careful when turning the fish, broke to fall through the
12. and then you can put a small bowl of water (the family does not stock) began to cook - well done oil and more restaurants, people and even oil cooked whole family to practice their own strategy! water was added after the important wine + sauce, is a fishy flavor staining steps!
13. put the ingredients together with the previously burned, the soup into a pinch of salt, to consider the amount of Oh, because soy sauce is salty, the back must add sauce, including the fish itself and into the off taste of it! keep the the sauce over the fish, to ensure even heating!
14. Add a tablespoon bean paste, this is what I like ~ ~ home base is made of red pepper paste!
15. burned for a moment, the fish on the familiar, easy to destroy a long time to shape!
16. Now the fish dish, and sprinkle with green onion leaves - so you think you do a good job?
17. pot and some soup too! essence ah! adding a little sugar and vinegar,
mbt shoes on sale, monosodium glutamate, a good tune for a bowl of water, starch, pot, the fire to boil, stir quickly, a bit sticky time to clean wok!
18. the last process - doused with soup! juice how much to hold their own, less is too dry, not much flavor!
19. Done! looks good!
practice of bean curd (graphic)
1. preparation materials: bean curd cubes (medium hardness), beef mince, bean paste, salt, wine, crushed red pepper, garlic, ginger, pepper powder, water, starch, soy sauce, a little sugar.
2. pot add a little vegetable oil, fire heating, oil heat, then added to the bean paste, salt, red pepper, garlic, ginger, pepper powder, ground beef, ground beef can be marinated with the sauce after a and add. Saute.
3. add tofu cut into small pieces. Gaixiao fire, bring to boil.
4. until tofu cooked, changed the fire, add the water, starch, sugar, wine, MSG, soy sauce a good tune. To be attached even after the sauce off the heat, serve.
5. Remove from heat, sprinkle with pepper noodles, fragrant, full of spicy Sichuan tofu and serve it!
homemade potato cake (illustration)
1. Wash potatoes, steaming pot on the tray (privately that pressure cooker heat is also good, and very easy to do! but never used pressure cooker GGMM recommended not to risk it!)
2. Beat the eggs, add milk, add a small amount of salt, cotton, sugar, monosodium glutamate (chicken is even more okay!)
3. steamed potatoes to peel, crumble
4. eggs, milk and juice into a good tune, add some flour, stir desperately ah!
5. will be added over flour (amorphous) after the potato cake into the pan fried into shape, remember to do low heat, otherwise it will affect the color of potato pie.
6. lovely and delicate and delicious potato cake pan it!
Pork
teach you to do (full map)
1, wok clean, hot, the next two tablespoons of oil, put three or four tablespoons of sugar, turn a small fire.
Reading
preparation: a piece of pork, cut into strips one centimeter square.
2, with Chao Shao stirring constantly, so sugar dissolves, becoming reddish-brown sugar, which is also called fried candy colors.
3, to cut the pork into, fried evenly, so that the meat is coated with sugar, go sleep Color
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt,
mbt shoes review, boil and then change a small fire two or three minutes later. Such as juice or less volatile, increasing the fire sauce
5, which is doing the same again
boil winter warm-up melon balls (Photos)
Material: pig meat (must be a thin fat), melon, starch, soy sauce, rice wine, diced green onion, garlic, ginger, salt, chicken little.
pig meat plus starch, soy sauce, salt, rice wine and mix well.
add a little oil in a pan, heat, garlic, ginger until fragrant.
add water, boil, and then the pig meat, shape into small round balls one by one, down into the pot. Balls like this.
balls in the pan like to forget the photos. Cook over medium heat for 10 minutes, the next cut melon pieces.
cook a bit soft when the melon, add chicken and salt, soft melon can completely turn off the heat, pan. Sprinkle some chopped onions, the taste is really good! We look at it!
pot belly sheep in winter tonic (graphic)
the market today to see the sheep are very fresh pork belly, I bought a couple of pounds, ready to be a sheep, pot belly.
ingredients with the water chestnuts, carrots, ginger.
first to boil hot, fry the meat down into the dry, remove the water.
new clean wok, put ginger, saute the south milk.
joining the already fried mutton, fried fan non-stop, adding a little wine, soy sauce, brown sugar, salt, an appropriate amount of boiled for 15 minutes.
then add water chestnut and carrot stew.
stew of lamb and a half hours to do pull pot belly, that did not smell of urine odor
Pickle Beef (graphic)
hot and sour pickled appetizer is my first choice, the color and bright red, looking at all people inviting.
seasoned beef cut into thick wire sizing, Pickle shred, shredded celery
beef in oil under the temperature and remove the pan
saute Pickle wire, put celery stir fry
next to the beef and stir well.
beef, low fat, crude fiber, celery, peppers can also help the fat burning, this is a diet food.
sweet and sour octopus (graphic)
Material: chilled octopus two
Ingredients: ginger, garlic, hot pepper, pepper, onion, sugar, vinegar, soy sauce, etc.
1, wash cut pieces, mix a little cornstarch or flour, wok fry until golden surface
2, picked up and air dry
3, peppercorns until fragrant, pour the ingredients (onions first, not down), add a little sugar into the soy sauce, wine vinegar
4, fried octopus into the block, turning even the slightest tasty stew for two minutes.
5, add a little chicken seasoning, sauce with a cornstarch sauce, put green onion, ready to pot
Well, smell the smell of it!
Jingwei full Braised Prawns (graphic)
Braised Prawns
authentic Beijing cuisine is a small poor in material resources, when combined with the masses of working people and on the road at well-off society, this delicious and only when the Spring Festival will be on the table to me greedy self .
now life is better, eat them is already a commonplace thing, but still can not help but think of a child often do Braised Prawns dad ......
Ingredients: shrimp (not the bigger the better, moderate to so tasty)
Ingredients: onion, ginger, sugar, cooking wine, salt, vinegar, stock, the amount of MSG
1, shrimp to the net to be feet first, sandbags gland wash. I bought the shrimp is not very big and looked pretty clean, too lazy to get him to the sandbags gland, Oh.
2, washed with a small amount of salted shrimp look and control of water.
onions, ginger.
or ingredients, and ultimately, the different: cooking wine, vinegar.
3, Chao Shao oil till almost 5 into heat (hand on the oil at the top, feeling slightly hot), put both sides of shrimp fry until stiff.
4, Jian Hao pour out the shrimp aside.
5, if there is also some oil when Chao Shao, then put the oil hot put onion, ginger and stir-Chao Chu flavor; If there is no oil, needs to refuel.
6, then pour the shrimp and then slightly fry Jian Hao red,
7, came alive again in cooking wine, vinegar, broth, salt, sugar, MSG, boiled with stir-fry for about 3 minutes Wei Huo, the spoon out of the fire code after the sauce together, pour sauce over the shrimp on a plate can be.
fried eggplant box (Figure)
material:
one meat
required materials: onion, ginger, garlic, salt, MSG, cooking wine, soy sauce, and meat and mix well.
Second, flour
water into a paste, add a small amount of salt.
III, eggplant
sections, each of a set of two pieces, while not cutting through, to maintain adhesion, a bit like clam shells.
preparatory process:
the meat stuffed between two slices of eggplant group, caught just two pieces of eggplant.
Cooking steps:
First, the meat of the tomato mussels sandwiched ban placed inside the prepared flour paste, the whole wrapped in a layer of batter.
II, into the frying pan heat the oil.
Third, continue to turn it over fried, until the sides yellow.
pan it!
Spicy Fish (Graphic)
mild, mostly fragrant. Old is also not much to eat steamed mean, to buy fish, remove the meat, fish bones for the rest of the fish head soup,
mbt lami sale, one fish two to eat, good.
a live fish, cuts clean, take both sides of the meat, cut butterfly pieces, marinate with seasoning for 30 minutes.
hot oil cooked.
pot and saute the garlic over a little oil.
then dried chili peppers and ginger until fragrant, add a little water, soy sauce, sugar to boil.
put fish wrapped in the soup, pour vinegar, hook thin qian, sprinkle with onion, turning spoon pan.
spicy, crispy, slightly sweet and sour fish to do a good job!
Super simple and easy omelet
mouth from the beginning to do eat, it does not take half an hour, fast and simple ~~~~~~
ingredients: flour, 150g, 2 eggs, salt amount, water amount (about 300ml), oil 20g, take appropriate
the eggs, salt, oil, water, salt and melted together to beat, slowly add the flour mix, flour, a lump on the pressure with a spoon, mix until the last Canadian to spend no dough. Wake up a few minutes.
open in the fire, with a flat non-stick pan, pour a little oil, to batter down the middle to go down to the batter spread to the surrounding irregular prove that the batter is too thick, add water in the batter.
dilute the batter after a very even fallen to four weeks away, shaking pan batter quickly flow.
change color to see the batter and shake the pan surface, when the batter has been fixed, you can turn it over to fry, and (the best way to turn it over with, the one is not hot, and secondly, training Shoujin)
turn it over to cover the pot, you can not be built. Well ... ... eat! Add cup of black coffee!
caramelized bananas (graphic)
material super simple: bananas 4, flour 50g, 75g cornflour, 1 egg, water, 250 grams of sugar, oil
banana cut, the flour, eggs, coupled with the right amount of water, mix well. Pot with lots of oil, fried bananas. The banana surface, like a savory fried to crunchy. I once put up a few, and finally all the bananas back to a skillet, as far as possible all the surfaces are hard.
pot add a little oil, add sugar, stir constantly over medium heat, you will see from the dolphin to the sugar melts gradually, and then quickly from white to light yellow to deep yellow and then to light brown. This time we can pour the banana and stir to sleep bananas are wrapped in old sugar.
candied banana caramel crispy outside, soft inside waxy waxy, very good. Fly in the ointment and banana flour a little bit outside of the package softened to do after the batter to adjust the formula.
mutton soup in winter tonic (graphic)
bought a leg of lamb last night, what white goat, together with skin stew.
raw materials: a leg of lamb, cut into pieces, the best is called the butcher cut the large point. Two potatoes, a green radish, carrots, two, light blue part of it, a piece of butter, pepper amount.
preferably whole white pepper stew, I did not buy, only a pan, add pepper.
leg of lamb into the soup over water fishing praise, add the right amount of water, add pepper to taste (afraid to eat pepper can be wrapped with gauze), pepper can be good to remove the smell of mutton, the fire heating.
lamb stew side, while other materials will be handled. Onion cut into sections, ginger cut large Paisui, potatoes, carrot chunks to Pi Houqie.
best shot is broken ginger, ginger juice that can burn out, the soup will absorb the spicy ginger, which fend off the cold and good taste.
materials are added to the soup all the praise, the fire to boil, to bubble, turn the small fire to burn slowly, at least 1 hour or more.
after the pan with salt and white pepper can be discretionary, but also have coriander!
can now drink! !
pine corn (illustration)
for success
necessary ingredients:
a bowl of sweet corn, pine nuts in a small bowl, pepper (small) one carrot (small) one, shallot one.
Seasoning: salt, half tsp.
practices:
1, the pepper, carrot, green onion cut all of the small size of corn kernels.
2, first of all pine nuts off the oil. This step to be more careful! ! Because Song Rente easy to paste! ! ! !
pot filling, until the oil temperature 3 into the heat, put pine nuts into the pot, to keep a small fire, eyes wide open, while stirring and as soon as look at a little white pine a little color, we must hurry fishing out of drain. Thus, use of residual heat, pine nuts can Zhashu, Krusty the change.
I was good with fried before the pine nuts, so there is no process map, and this step is too tight can not attend to take photographs.
3, the other from a pot, add base oil, while under the green onion and carrots stir-fried, stir, add peppers, fragrant, stir fry a few, can be added to stir fry the sweet corn kernels, until cooked, add half teaspoon salt, dish pan.
fried corn!
4, to prepare a good pine nuts, pour into dish, mix well, to eat can be opened)
Intimate Tip:
1, peppers, carrots, here is mainly from the role of color, pick a smaller one so basically it.
2, this dish though they do not add a little sugar, but sweet corn kernels and pine nuts of the reason, basically sweet flavor. But the plus half the normal cooking with salt or even 1 / 3, you can make this dish taste more fresh.
3, the reason why the pine nut mix in the final disk, you can better maintain its crispy taste spicy shrimp (Photos)
Some white shrimp
sea, back to open side.
main ingredient chili, pepper and some ginger, garlic slices, onion shredded pepper foam a few, have a piece of foam ginger slices.
pot into the oil, remember to little more than usual amount of meat dishes as fried oil and more oil to double it big fire hot, pour in shrimp.
fry for a while, add dried chili peppers and pepper, stir fry, heat the oil to taste the spicy and the Commission are
a spicy and hemp taste, add ginger and garlic slices, pickled, hot ginger (do not put onions first)
Stir ginger and garlic flavor, add soy sauce, white sugar right amount, a little wine when going to pot, add onion, stir add salt.
a clean wok.
old jar of chicken legs (Figure)
remember several years ago my mother came to Shenzhen, my home for dinner, a look came, Han did not put a white sauce of chicken feet, and my heart whispered straight, like white water is boiled chicken feet, dipped spices it can be he found was not any sauce bowl, clip a bite, ah, how so refreshing,
mbt sports shoes sale, her mother said with a smile, is to use old pickle jars, blisters, ah! No wonder it this good, I like it, my mother see me so like, they often do, the fridge, I love watching TV while eating, really happy days ah ... ... ...
practices: Wash the chicken legs, release the water pot no more than ten minutes, using chopsticks can penetrate the can, and picked up a cold water, put crisper, the scoop the water into the old jars of pickles, swamp chicken legs, the way fishing for a few pickled pepper, celery slices and then cut with the bubble point, after two hours in the fridge you can eat.
Note: Do not cook chicken legs a long time, gum out, and on into the skin froze.
burned two winter oyster (Figure)
ingredients: mushrooms 50 grams (dry), bamboo shoots 150 grams.
accessories: 1 tablespoon oyster sauce, onion amount, 1 tsp soy sauce, salt, sugar, MSG, water, starch, sesame oil the right amount.
practices:
1. dried mushrooms clean, bubble, change the knife into the 2,3 per block, the water soaked mushrooms retained.
2. bamboo shoots, cut hob, boiled, remove and control water.
3. oil hot, add mushrooms and bamboo shoots, onion, burst bit, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate, and a little bubble of water mushroom, a small fire to braise for 5 minutes.
4. soup is fragrant, the water thickening starch hook thin, Drizzle sesame oil, stir well then.
features:
characteristics of mushrooms is a prime, fresh, fragrant, but some people do not like the aroma of mushrooms, but it is such a fragrant aftertaste to the bamboo shoots. Note that with savory and sweet, we do to try it .....
Pickle Loach (graphic)
star time!
Loach (water raised to the first two days of the abdomen, the water a few drops of oil). Pickle, wild salamanders, fermented glutinous rice, ginger and garlic.
practices:
1, Pickle salamanders mince ginger and garlic,
2, put the oil pan saute the material 1
3, stir-fry the next moment Loach
4, pour a little hot water salamanders, cooking wine
5, put fermented glutinous rice
burning four or five minutes after the season, not long-burning, loach easily rotten, I burn for a little more.
Loach fresh, Pickle Sauvignon, typical Sichuan dishes, said to have beauty beauty (what is now the United States should add beauty?)
then introduce a practice of the kids or the elderly, tofu, soy milk loach
Heat a little oil after
oil under the loach fry until fragrant ginger and garlic, mixed with milk, boiled then add cooked tofu. Physical fitness for children and frail elderly people.
farm fish (graphic)
condiments are as follows:
shallot, ginger, garlic, parsley, Pixian watercress, mustard, pepper, Pickle, pickled ginger if we can make it more perfect, and Oh, the flavor of broiled fish, especially farmers, in the absence of more than Pickle and foam to enhance the flavor of the ginger better.
practice:
first fried fish, a lot of people are afraid of this link, because it is easy to be thrown into the hot oil, let the fish stick pan, fry skin broken out, in fact, ready to do a good job as long as these would not have happened, first of all fish After washing to dry about water vapor, and then fish with kitchen paper to drain water
another pan fried fish must be washed clean, dried before firing into the pot, let cool a little flame, the use of ginger rub the pan and let the pot with a layer of ginger, then pour the oil fired, hot oil, after , fire reduction, not too much, this time down to the fish, slowly fried on it.
other fish fried to golden brown on both sides,
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they going to pot another oil, pepper, hot ginger, pickled, mustard, stir Pixian soybean paste pot, and then under the soy sauce, vinegar, rice wine, sugar and adjust seasoning, add water under the fish stew, the next onion and garlic.
so quickly dries up when the next juice parsley, pot!
a success! It looks good!
spicy broth (Figure)
Chongqing to pig intestine called broth, greasy sound, there are many practices, such as stewed, stew, stir dry and so on, which I think to the number of first the large intestine soft-boiled, dried in the use of small intestines in the hot oil, plus put a lot of pepper and spicy pepper taste delicious, but also remove the smell of the large intestine, and spicy to eat up a Ma , it is delicious, each time to eat a bowl ~ ~ ~
talk about the practice by the way I approach the large intestine to wash, wash it very clean!
material:
1, pig intestine 500g
2, dried chilli 100g (adjust according to personal taste)
3, pepper 20g (adjust according to personal taste)
4, ginger, garlic little
5, cooking wine, salt, soy sauce, sugar, chicken amount
practices:
1, will buy back the pig intestine wash;
By the way, the method of cleaning the large intestine: large intestine will be bought back into some flour into the pot to the (slightly more than put a little) and salt,
mbt shoes chapa, a bottle of beer, rub back and forth, until the colon cleaned into the dirt sink, flush with flowing water the large intestine, large intestine on the flour until the clean up. Then turn on the water to the pot and put it into the large intestine wash, then add cooking wine, ginger (purpose is to remove the smell of the large intestine) boil (that is, the meaning of flying water), remove the large intestine;
2, re-turn on the water pot, add ginger wine, and then put the large intestine, such as pot, cook the colon and cut small pieces of soft cold standby (Figure 1);
3, dried pepper cut from the middle cut in two, into the pepper stand (Figure 2);
4, the pot of oil until the oil temperature into the colon six hot, put some salt, turn the fire slowly stir in the water to dry some of the large intestine and then drained the oil dry Sheng out of standby (Figure 3,4 );
5, the ginger and garlic pieces into the pan just duplicating the incense into the prepared peppers and pepper, stir fry over medium heat until peppers turn a little into the previous color after dishing out the colon to turn fry for a moment, into the cooking wine, soy sauce, sugar, chicken to fry for a while to become a dark red pepper and turn off Huosheng a transfer to a plate (Fig. 5,6)!
from pickled salted egg (Photo)
First, the selection of coarse salt (fine salt also, if not a good coarse salt)
boiling salt water, according to quantity of water to your eggs, the weight, until the salt is saturated so far (salt is no longer soluble in water), or line.
brine cool to be put eggs (duck eggs also, personal favorite) If you love to eat Zhang eye (that is, out of the salted egg yolk salted black, protein is white) can be a hot salt water to lay eggs, then dip pickled fifteen days do not have to flip the egg.
This is a half months after my salty pickled eggs, take the food, the salt water can still go on to pickled eggs came alive again.
we look at it, a lot of egg yolk oil Oh, my yellow egg yolk, egg yolk if you want red salt in the boiling water with a red tea leaves when boiled with salt, egg yolk will be red, and like to eat salted egg it a try!
bacon rice paper (Photo)
open blisters rice, more than an hour after the release of steam inside the steamer for 15-20 minutes
cut bacon onions, and lettuce, we must maintain the integrity of lettuce
the lettuce a little hot, hot soft
fried bacon, put the steamed glutinous rice, soy sauce chicken with raw salt (a little) cooking wine, stir, add onions pan
fried it!
take half a slice of cooked lettuce leaves, a good amount of fried rice
like a good package
steamed about 3,4 minutes
soft coconut loose ball (graphic)
material:
butter 100 grams, 130 grams powdered sugar (I use only 90 grams, enough for flavor), milk 40 grams, 80 grams of egg yolk, milk powder 20 grams, 270 grams coconut.
practices:
1, butter, powdered sugar together and mix;
2, Gradually add egg yolk, mix well;
3, Gradually add milk, stir well;
4, add coconut, milk powder and mix well (my pot is relatively small, so I also add in the points.)
to knead small group Banhao coconut pellets (the whole production process on a number of this step is the most accurate, and good oil well sticky yo, can only put up with, coconut powder group comparison, using disposable gloves or plastic bags not to do), the small pellets be placed in the baking dish into the preheated oven. Up and down the fire of 120 degrees (I feel a little low, the temperature may be below standard household oven, so I used 140 degrees) baked to golden brown like the small pellets, and I spent 35 more minutes!
delicious yo, taste soft, full flavor! Authentic material from the household, meaning to eat than before, stronger and more profitable! Difference is obvious.
done such a box less than I expected, but also can eat for days!
mouth fragrant taste of ribs (Photos)
cola ribs
material: 600 grams of pork ribs, 2 cans of cola, ginger, onion, star anise, soy sauce, salt.
practice:
1. Wash and cut the ribs inch shape, and then fly water retention;
2. with peanut oil saute ginger (3), then add pork stir-fried;
3. and then a good fried pork ribs into the cooker, add a small amount of star anise and soy sauce, salt, cola;
4. with the fire burning to the sauce like on stage when you put a small amount of onion.
steamed pork ribs with garlic plum
materials: 600 grams of pork row, ginger, green onion, garlic, corn starch, 5 plum, pepper, sugar, rice wine.
practice:
1. Wash the ribs Zhancheng small drain the water retention;
2. add the right amount of salt, rice wine, pepper and marinate for 15 minutes, plum rotten with the clutch, slightly cut look, add sugar, garlic and mix well, sugar dissolves, pour ribs, add the dry starch then mix well;
3. the ribs on the tile in the dish, boil water, put the steaming over high heat 8 to 10 minutes until cooked;
4. and serve sprinkled point when the green onion, 1 tablespoon hot oil can be poured.
salt and pepper spare ribs
materials: 750 grams of pork ribs, onion, ginger, red pepper at the end, the end of green pepper, 2 eggs, black pepper, MSG, Hua Diao wine, salt and pepper.
practice:
1. the pig-shaped ribs, cut into small pieces (5 cm) washed, and ribs with a cloth to dry the water retention;
2. and then pickled, salt, black pepper, MSG, Hua Diao wine, ginger marinated for 15 minutes;
3. the oil in the firing process, the main ingredient prepared an egg batter, with a small spoon to stir it evenly;
4. the marinated pork ribs evenly coated in egg batter into the boiling oil, deep fry golden shortening picked up on the plate;
5. Jia Ruqie the end of a good red peppers, light blue end of green pepper at the end and after an appropriate amount of salt and pepper saute slightly and evenly sprinkle the ribs, then this dish even do a good job.
● steamed pork ribs at home when there is no steamer is available if the bowl instead of directly into the pot of water mixed, half flooded to the bowl can be high. When steamed or else add a little water to the pot when, so that the water has boiled away. Remember to add boiling water, or hot and cold, bowls easy to explode.
● Salt and pepper pork ribs with a layer of custard outside, so the pot, the pot of sauce will thicken immediately, this time to stop to prevent the stick fry pan. Juice must be received dried, when the bottom of the pot are basically oil, between the ribs in the ribs will pull a separate thread of sugar, the juice collected almost the same. Confiscated juice will seriously affect the finished product dry luster and texture.
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