Delicious and nutritious - homemade Nanyang meat and bone tea(mei wei geng ying yang zi zhi nan yang rou gu cha )

Delicious and nutritious - homemade Nanyang meat and bone tea

Introduction:

"You must have heard about the meat bone tea popular in Southeast Asia. It's called [tea], but it's actually [sparerib soup]. For the first time, I was confused by his name. In fact, it is sparerib soup, but the practice is not ordinary sparerib soup. The characteristic of meat and bone tea is that it has many spices, and it also adds many kinds of traditional Chinese medicine, which has better nutritional and nourishing effect. It's just summer. It's said that summer is disease-free. I think Southeast Asia has a hot climate. I'd like to drink meat and bone tea for recuperation. We've never been to Southeast Asia, let alone drink authentic meat and bone tea. However, we can make delicious and nutritious meat and bone tea at home according to our own taste Try my way

Production steps:

Step 1: wash and chop the ribs into long pieces.

Step 2: wash the spareribs with water to remove the foam.

Step 3: prepare the material package, put in a section of cinnamon, two star anise, two fragrant leaves, two caokuo, one grass bandit, an appropriate amount of licorice, an appropriate amount of fennel seed, and a piece of Angelica dahurica. It can be reduced or increased.

Step 4: in the preparation of jujube, wolfberry, tangerine peel, dangshen 10g, white pepper 10g

Step 5: add enough water to the casserole.

Step 6: pour in the spareribs washed with flying water.

Step 7: put in the bag.

Step 8: add three non peeled garlic

Step 9: add another piece of ginger.

Step 10: run in the external feed.

Step 11: add a scoop of raw and old soy sauce.

Step 12: bring to a boil over high heat, turn to low heat for 2 hours, then add a little salt and chicken essence. You can also add a little sugar if you like. Southeast Asia tastes sweet, I don't like it.

Materials required:

Spare ribs: 2 kg

Garlic: 3

Ginger: one piece

Jujube: 10g

Wolfberry: 10g

Dangshen: 10g

Tangerine peel: 10g

White pepper: 10g

Moderate: Cinnamon

Star anise: right amount

Licorice: moderate

Fragrant leaves: appropriate amount

Cursive: right amount

Tsaokuo: moderate amount

Angelica dahurica: moderate amount

Fennel: right amount

One scoop: raw

Veteran: a large spoon

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1. Wash the spareribs with boiling water in advance. 2. Garlic doesn't need to be peeled. What we want is the whole head of garlic, garlic and delicious food. It's very rotten and soft. It melts in the mouth. 3. The amount of pepper can be larger, meat bone tea is mainly pepper, and to use the whole grain of pepper, do not use powder. 4. In order to make the color look good, you can not add it if you don't like it. 5. When eating, it can be served with rice, fried dough sticks and soup, or soy sauce and chili rings. 6. Meat and bone tea tastes different in different places. Singapore has a strong pepper flavor, while Malaysia has a strong traditional Chinese medicine flavor. You should not pay attention to the authentic at home. You should think it's delicious. The authentic one doesn't necessarily suit your taste. Personally, I think it suits my taste. I like the one with the key taste, and the one with light taste, so don't add so many ingredients.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mei Wei Geng Ying Yang Zi Zhi Nan Yang Rou Gu Cha