Stewed spare ribs with lychee preserved egg(tang pin li zhi pi dan dun pai gu )

Stewed spare ribs with lychee preserved egg

Introduction:

"The name of this soup is stewed spareribs with lychee preserved eggs, but there is no lychee in the ingredients. Instead, after stewing, the wax gourd balls become crystal clear, like shelled lychees. They have a good appetite. The propanedioic acid contained in wax gourd can effectively inhibit the conversion of sugars into fat. In addition, wax gourd itself does not contain fat and has low calorie, which is of great significance to prevent human body from getting fat, and can also contribute to body building. And wax gourd is cold and sweet in nature. It can clear away heat and produce fluid. It can be used in summer. It's suitable for this season to celebrate the Dragon Boat Festival by adding preserved eggs, nutritious mushrooms and the fragrance of cucumber. I hope you will like it and support me_ ∩)O~”

Production steps:

Step 1: prepare ingredients and seasonings.

Step 2: remove the pedicel of Agrocybe aegerita, soak it in brine and wash it, then wash and slice the Pleurotus eryngii.

Step 3: use s Fruit scoop to dig wax gourd into a ball, cut cucumber into diamond shape, cut carrot into flower pieces.

Step 4: blanch the spareribs in water with Chinese prickly ash and ginger slices, remove the blood foam.

Step 5: put it into the pressure cooker, add water without spareribs (add more water, then stew without adding water).

Step 6: after the big fire, press the middle fire for about 10 minutes.

Step 7: dice garlic, cut green onion and preserved egg into large pieces.

Step 8: heat the pan with less oil, add onion and garlic, and saute the bottom of the pan until fragrant.

Step 9: add tea tree mushroom and Pleurotus eryngii, stir fry for a while, pour into the jar (stir fry evenly).

Step 10: pour the pressed spareribs together with the soup into the earthen jar, bring to a boil over medium heat and simmer over low heat for half an hour.

Step 11: add preserved egg at a time, boil wax gourd ball for 5 minutes, then add carrot flower and cook for about 3 minutes.

Step 12: season with salt and chicken essence, add cucumber slices and simmer for 1 minute, turn off the heat and simmer for 5 minutes.

Materials required:

Ribs: 500g

Wax gourd: 1000g

Cucumber: 1

Carrot: 1

Agrocybe aegerita: 200g

Pleurotus eryngii: 200g

Preserved eggs: 2

Shallot: a little

Jiang: a little

Garlic: a little

Blend oil: a little

Salt: a little

Chicken essence: a little

Note: 1. Cucumber slices must be added at the end to keep the delicate taste. 2. Salt can be added when stir frying Agrocybe aegerita in the ninth step to make it taste better

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Tang Pin Li Zhi Pi Dan Dun Pai Gu