Cucumber with boneless meat(ti gu rou ban huang gua )

Cucumber with boneless meat

Introduction:

"It's just like" people can't judge their appearance. "You can't just look at the name of the dish when eating. Some dishes have common names and even bad taste, but they taste unambiguous! For example, the indispensable "shooting cucumber" on the dinner table of northerners in midsummer sounds ordinary, but almost every family can't do without it. The advantages of "patting cucumbers" are as follows: in practice, the ingredients are simple and the seasoning is simple; the collocation is casual and can be meat or vegetable; it's easy to pick it up without any trouble; in taste, it's crisp and refreshing, hot and sour, salty and fresh, and it's a good summer cold dish no matter whether it's served with wine or rice. "

Production steps:

Step 1: Boil pork ribs into salt water ribs and soak them in the soup until cool;

Step 2: take out the chilled ribs and remove the bones;

Step 3: cut the ribs into 2 or 3 cm segments;

Step 4: wash the cucumber, cut off the head and tail, and pat it with a flat knife until it splits;

Step 5: cut into 2 or 3 cm segments;

Step 6: soak the powder skin in warm water, wash and tear it into palatable pieces;

Step 7: cut onion, ginger, garlic, coriander and green pepper into powder;

Step 8: put the pork, cucumber, vermicelli, onion, ginger, garlic, coriander and green pepper into a big bowl;

Step 9: put rice vinegar, soy sauce, sesame oil and sugar into a small bowl to make a Sanhe oil flavor sauce;

Step 10: pour the sauce into a large bowl;

Step 11: mix well from bottom to top, taste the taste, add appropriate amount of salt to taste;

Step 12: finally, depending on the taste and need, add the right amount of oil pepper, mix well and put it on a plate.

Materials required:

Rib ribs: 4

Powder: 1 piece

Scallion white: a paragraph

Green pepper: 1

Rice vinegar: 3 or 4 tablespoons

Sesame oil: 1 teaspoon

Salt: right amount

Cucumber: 2

Garlic: 5 petals

Ginger: 1 small piece

Coriander: 1

Soy sauce: 2 or 3 tablespoons

Sugar: 1 tablespoon

Chili oil: moderate amount

Note: 1, boil a salt water spareribs can eat two or three meals: the first meal to eat salt water spareribs, the second meal can be a shot cucumber. Pay attention to the spareribs should be sealed and refrigerated. If they are not cooked that day, they must be heated and thoroughly heated before cold mixing, and then cooled and cooled before cold mixing, so as to prevent diseases from entering from the mouth! 2. After adding seasoning, cucumber will come out of the water. The rind is not only smooth and delicious, but also can absorb some water to make the cold dish taste better. Vermicelli and fans can play the same role, depending on the situation and taste. The treatment of vermicelli, vermicelli and vermicelli also depends on the situation. The vermicelli I I use is very thin, so I only need to soak it in warm water; if the vermicelli is thick, or ordinary vermicelli and vermicelli, they should be soaked in boiling water or boiled according to the situation. In a word, they can't chew or be too ripe to taste. See here, do not put it, ha ha. Of course, it's OK not to let go. 3. Don't add salt in the seasoning, because the saltiness of soy sauce is different. The spareribs cooked with salt water have been tasted. After adding the flavor juice, taste it and then add salt. The salty taste is more "safe". 4. You don't have to use chili oil. If someone in the family eats chili oil and someone doesn't, you can divide it into two parts, one of which is chili oil. 5. You can buy oil pepper. If you don't pursue absolute taste, it's not difficult to make it yourself. 6. Do cucumbers have to be "photographed"? Different cutting methods have different taste. It's the best way to eat "Pai" when it's cold mixed with boneless meat.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Ti Gu Rou Ban Huang Gua