Stewed beef ribs with dried cowpea and carrot(gan jiang dou hu luo bo dun niu pai gu )

Stewed beef ribs with dried cowpea and carrot

Introduction:

"This dish is my winter dish from snack to big. As long as it comes to winter, my mother will love to make it. From July to August every year, cowpeas and lentils are on the market in large quantities. My mother always buys some and blanches them with water. As long as my sister and I see my mother blanching, we will take out the old sheets and spread them on the floor at the door, and then spread them on them one by one. It's very hot at that time, and we will dry the cowpeas and lentils in two days. My sister and I wrapped up the old sheets and carried them back together. In fact, the sun dried cowpeas were not heavy. At that time, we wanted to carry them back together with my sister. Now we want to get praise from our mother and prove that we have helped our mother. After I had a small family, I would dry some dried cowpeas and lentils every year. In winter, I would stew beef and beef spareribs. Now, it has become my home cooking in winter. The nutritional value of beef ribs: it is suitable for fat people to eat. Every 100 grams of beef ribs contains more than 20 grams of protein. The protein of beef ribs contains more essential amino acids, and contains lower fat and cholesterol. Therefore, it is especially suitable for fat people and patients with hypertension, arteriosclerosis, coronary heart disease and diabetes

Production steps:

Step 1: Ingredients: beef ribs, carrot, cowpea, lentil, red pepper, ginger, cooking wine, vegetable oil, vermicelli, monosodium glutamate and pepper

Step 2: chop the beef ribs into small pieces and wash them

Step 3: blanch to remove the blood foam, pick up and drain the water

Step 4: dry cowpeas and lentils, soak them in cold water and rinse

Step 5: wash carrot and cut into large pieces

Step 6: soften the vermicelli with hot water, wash the dried red pepper, cut into sections, and slice the ginger

Step 7: put beef ribs, ginger and pepper into the pressure cooker, dry red pepper cooking wine and add water

Step 8: cover, bring to a boil and press for 10 minutes

Step 9: when the pressure cooker can be opened, add dried carrot and cowpea vegetable oil and salt, cover it, bring to a boil over high heat, and press for 5 minutes,

Step 10: when the pressure cooker gas is discharged, open the pressure cooker, add vermicelli monosodium glutamate, do not add the pressure valve of the pressure cooker, boil the fire, taste the pot

Materials required:

Beef ribs: moderate

Dried cowpea: appropriate amount

Moderate amount: carrot

Vermicelli: right amount

Vegetable oil: right amount

Salt: right amount

Ginger: right amount

Dry red pepper: right amount

Pepper: right amount

Cooking wine: moderate

MSG: right amount

Note: eat spicy can put more pepper, this beef bone is more difficult to stew, only with a pressure cooker pressure of dry cowpeas, dry lentils can also be hot water bubble beef, the best seasoning with monosodium glutamate

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Gan Jiang Dou Hu Luo Bo Dun Niu Pai Gu