The gold medal Garlic Bone is a strong Cantonese dish. It is fragrant with garlic and has endless aftertaste. It is one of the signature dishes of many restaurants, and it is also a must-order meat dish for our mouse in Cantonese restaurants. Today, we will cook this dish by ourselves at home. The gold medal garlic bone tastes very fragrant, but since it is fried, it is not suitable to eat too much. One for each person is just right. Usually when eating in restaurants, when there are many people, this pork rib dish will only have one for each person, and the aftertaste can only be relished by sucking your fingers. Don't be intemperate just because you cook it at home. Don't blame me for not reminding you to get bored if you accidentally eat too much. However, I really admire our mouse. I watched him chew four of them. After eating them, he still sucked his fingers to make garlic bones. He must choose a one-line row, which is the selected long ribs. It is slightly fat and has the best taste. Holding a long one in your hand is the most powerful.
Sweet and sour pork ribs are a representative traditional dish that is popular among sweet and sour vegetables. It uses fresh pork chop as seasoning. The meat is tender and tender, the color of the rice is bright and oily, and the taste is crisp and sweet. It is very popular among eaters in Jiangnan. welcome. "Sweet and sour" is a taste shared by all major cuisines in China. It originated from Wuxi, Jiangsu, and is widely circulated in Jiangsu, Zhejiang, and Sichuan cuisine. It is often used to soak vegetables. <br /><br />Ribs are rich in nutrients such as bone mucin, bone collagen, calcium phosphate, vitamins, fat, and protein. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. Adding vinegar when cooking dishes not only makes the dishes crispy, tender and delicious, eliminates the fishy smell, but also protects the nutrients in them. <br /><br />Characteristics of sweet and sour pork ribs; red and bright in color, sweet first and then sour at the entrance. The ribs are crispy on the outside and tender on the inside
Winter bamboo shoots are bamboo shoots developed from the lateral buds of the underground stem (bamboo whip) of bamboo (bamboo) before and after the beginning of autumn. Because they were not unearthed yet, the bamboo shoots are young and tender and are a dish that people like to eat very much. Winter bamboo shoots are a delicious food rich in nutritional value and medicinal functions. They are tender and fresh, crisp and refreshing. They contain protein, a variety of amino acids, vitamins, as well as trace elements such as calcium, phosphorus, and iron, and rich cellulose. They can promote intestinal peristalsis, which not only helps digestion, but also prevents constipation and colon cancer. Winter bamboo shoots are a high-protein, low-starch food that has certain therapeutic effects on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide it contains also has certain anti-cancer effects. Winter bamboo shoots contain more calcium oxalate, so people suffering from urinary stones and nephritis should not eat more.
