Tomato burn ribs

1

Preparation material。

2

Tomato cut, pepper cut, ginger cut。

3

Put a little oil in the pot, fry the ribs with a little yellow, and put the ginger chips on the scent. (Panting before cooking)

4

Put in ketchup, smoke. Inflow of water to flood the ribs and the fire turned into fire for 30 minutes. Transferred salt。

5

And do not dry up the juice of the fire, and spare a little. Then put the ketchup in the fire and cut it off。

6

Pick up the pot, full of dishes。

1. Bones must be blanched before boiling. Blanching is simply putting the ingredients into boiling water and heating them over high heat for a moment. Blanching can remove impurities; note that the heating time should not be too long. If the heat is low and the heating time is long, the nutrients in the ingredients are easily lost. 2. Adding green peppers (the kind that is not very spicy) makes the stir-fried dish more appetizing. Strictly speaking, spiciness is not a taste, because the sensation of spiciness is not perceived by taste buds; this is also why spicy flavors do not mask other flavors. Spiciness is mainly a burning sensation caused by spicy substances stimulating the oral mucosa, and it does not significantly stimulate the nasal cavity. Mild spiciness can stimulate gastrointestinal peristalsis, enhance appetite, and help digestion. 3. This dish looks a bit rich in flavor, but actually the seasonings I used were only ketchup, light soy sauce, salt, and oil, yet it turned out to be quite flavorful. Quite a few people like to add more seasonings, such as dark soy sauce, oyster sauce, sugar... using enough and suitable seasonings indeed makes the food more delicious, but personally I prefer lighter flavors. Eating sauces too often is not good for the body; it is okay to eat them occasionally. 4. Combining animal-based foods and plant-based foods is more beneficial for improving the physiological value of protein than simply combining plant-based foods.