Autumn tonic - braised spareribs with lotus root(qiu bu lian ou shao pai gu )

Autumn tonic - braised spareribs with lotus root

Introduction:

"People in Hubei love lotus root, but most people in Hubei eat powdered lotus root to simmer soup, which is delicious and healthy. Pink lotus root is only in Hubei Province, rich in starch, protein and vitamins. Even when I went to the Chinese store to buy lotus root, I asked the boss, is this pink lotus root or crisp lotus root? The boss said, this is lotus root. Stewed lotus root soup, crispy lotus root for cooking. Especially in autumn, it is the season to nourish oneself and eat lotus root. Share the first dish made of lotus root: Braised spareribs with lotus root. The spareribs are wrapped with bread crumbs. First, they are fried until golden. Then they are made into sour and sweet sauce with tomato sauce and tomato sauce. They are cooked with crisp lotus root slices. The taste is attractive and the color is bright red. Hurry to chopsticks (*^__ ^*)”

Production steps:

Step 1: cut the ribs into sections, soak the Auricularia auricula in advance, and cut the garlic.

Step 2: Sauce mixing: mix half a bowl of water with 1 tbsp sugar, 1 tbsp tomato sauce, 1 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp soy sauce and salt.

Step 3: bring the water to a boil and add a spoonful of white vinegar. Peel and slice the lotus root, put it in boiling water and cook it. Let the water boil again, drain it out and soak it in cold water.

Step 4: water the spareribs, then season them with soy sauce and cooking wine.

Step 5: dip the spareribs with soy sauce and cooking wine, wrap them with crumbs, deep fry them until golden yellow, and take them out for standby.

Step 6: take another pot, give a little oil, put garlic and fungus in.

Step 7: then add the spareribs and drizzle with the sauce prepared in step 2.

Step 8: add lotus root slices and add water until all ingredients are submerged. Collect the juice over medium heat until it thickens. Pour in a little vinegar and serve.

Materials required:

Lotus root: 1 Section

Spare ribs: About 350g

Auricularia auricula: right amount

Garlic: 1 slice

Bread crumbs: moderate

Tomato sauce: half a teaspoon

Ketchup: 1 teaspoon

White vinegar: right amount

Cooking wine: moderate

Soy sauce: right amount

Sugar: 1 teaspoon

Note: lotus root in the boiling water given white vinegar for a while, the taste will be more crisp. After the cold water bubble, is to avoid the lotus root rust discoloration.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Qiu Bu Lian Ou Shao Pai Gu