Mushroom tofu bubbling ribs
By VicentaLakin
A couple of days ago I went to the farm and ate a farm dish, "Smuggle tofu chicken", which tasted so good that my little friend kept reading it and let me go home and cook for her. Unfortunately, there are no chickens in the home, but it doesn't have to be too careless that the usual foods do not have to play by the rules, and that the mix is more colorful when you see the foods in the kitchen, you try to combine them with other foods. There's no chicken, there's ribs, there's fragrance, there's a good mix。
Recipe Recommendations
- ribs 350 grams
- mushrooms
- bean curd puff
- black fungus
- ginger slices 3 tablets
- octagonal one
- cinnamon 1 block
- red pepper one
- pepper 1 teaspoon
- cooking wine 1 scoop
- soy sauce 1 scoop
- rock sugar 1 small piece
- oil and salt appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Mushroom tofu bubbling ribs
1
Prepare raw materials。
2
The ribs are put into the pot, with a little oil, and they are turned over until the water is dry and the ribs are slightly yellow。
3
Go down to the ginger chips and the big stuff and go in there and get fried, so it's more fragrance。
4
A few days later, a proper amount of wine will be cooked。
5
And add a little piece of ice cream and soy sauce to it。
6
When it's turned on, the proper amount of water is added, the fire boils, turning into a small fire and a cuisine for 20 minutes。
7
Add smelt mushrooms and black wood ears, put tofu bubbles in the pot, and put a cap on it for five minutes。
8
Finally, a proper amount of salt and peppers is added to the accelerator, which is filled with onions on the surface。
9
Here we go。Mushroom tofu bubbling ribs Make Tips
1. Put mushrooms and black wood ears in reserve in advance. 2. It is easier to do so without the use of glucose, but with soy sauce and glucose, which are combined, the ribs are made to dye. 3. Cook the culinary stew for 20 minutes, then boil it with the ready ingredients for five minutes, and then add salt and so on。