Masala's fragrance ribs
By VicentaLakin
If you want to see the production process, you can search the video site: This marsala steak is a Southeast Asian soup. It's a few South-East Asian foods that contain a lot of spices, but the soup tastes good. It's a clear contrast to our familiar sour spicy. Interested friends can try. Give your lover, your family, your friends a change of taste on the weekend. Feel the warm wind in the South Ocean。
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Steps for Masala's fragrance ribs
1
This is what you need。
2
First of all, I'd like to introduce the main sauce of the soup, Garam Masala, which was originally a curry from India. But in South-East Asia it is also a common spice. This spice can be bought in a treasure。
3
then we'll go to the ribs. i used 300 g cavity and 500 g ribs to cook soup. it's mainly to make the soup thicker. there is also a need for a one-hour immersion with water for a change of water. it's just a water run. attention! it's my habit to put a few gingers in the water。
4
After the fire has broken, do not rush out and wait for all the blood to come out. Then put the tattered ribs in the warm water and wash away the foam from the ribs. * It is explained here that if there are elderly people or children in the family, it is necessary to use warm water and the softness of the steak stew can be removed. If you like a little bit of a chewing friend, you can wash it with warm water。
5
i'm going to get ready now. let's cut the ginger 50g and cut the ginger into thick pieces. this is what we're going to use for stew ribs。
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separate the fragrance leaves from the poles. but only 5 g of a cuisine bar for soup. the rest of the vanilla leaves and poles will be taken care of later。
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Cream just leaves part, about 3 grams。
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And garlic slices. So we're all finished
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Here we go. First put the fresh ribs in the pot, then put them in the same hot water。
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The fire opened and then boiled for an hour. Because I'm using a casserole, so an hour is fine. If it takes more than two hours to cook with a common pot, water will be added to the meat soft. If it's a pressure pot, it'll be an hour。
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at this point in the stew, we'll prepare the other materials we need. first of all, get ready. it would require a mixture of gramamasala 6g and zealous 3g as described above. and fresh sauce. i used 50 g of head。
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We cut the cabbage, we cut the peppers in circles, we mix the spares. That's what we call it。
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here's the "screeching": shredding the remaining cuisine poles and the remaining 10 g of ginger and rubbing it into ginger juice. if you don't have a wiper, you can smash the ginger in the bowl and crush it with a stick. or you can cut into ginger。
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then put the cuisine pole and ginger juice in the bowl, and then into the 8g sauce. this one's ready。
15
Cut the lemons into four petals. Take a break down。
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An hour later, the soup was pre-cooked and the material from the previous place was extracted。
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Then put it in the soup. Add some water。
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this is about 50 g below。
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Smash even. The fire is boiling。
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It's time to add salt and white pepper, according to the taste of the population. I'll put it on the soup. Squeeze into one quarter of the lemon。
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Done. This delicious masala steak is finished。
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It's served with white rice. The ribs have juice. It's a new taste of exotic。Masala's fragrance ribs Make Tips
When blanching, put the ingredients into cold water so that the blood comes out more easily; the resulting soup will then be exceptionally clear. Using some pork back bones helps to make the soup richer. When stewing meat, if there are elderly people or children at home, it is recommended to use warm water, as this makes the ribs softer. Compared to light soy sauce, first drawn soy sauce has more of a fermented bean aroma. I usually use this for mixing cold dishes; it tastes better than light soy sauce.