Carrot for the ribs
By VicentaLakin
My family loves this casserole, especially when it's springing, when it's not eating, when it's soup and it's easy, but it tastes soft and fresh. That's right. It's a steak stew. The ribs are not pure. They have a few cavities. I used to make a small bowl of soup, and I made two of them together, and I made a big carrot, and I made two more snacks at night, and people who did nothing, and people who ate it。
Recipe Recommendations
- rib and cavity bone 1000 grams
- white radish 1 piece
- green onions half a piece of
- garlic 5-merous
- octagonal the 2
- Jiang 1 block
- chives 1 tree
- water appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- stewed
- three-quarters of an hour
- ordinary
Steps for Carrot for the ribs
1
Raw materials are ready: a plate of the cavity of the pork chop, which is removed from the freezer room in advance, which is naturally frozen, if fresh, better, and a white radish, which cleans the skin。
2
Be ready: Onion slices, ginger slices, garlic angles。
3
And the cavity of the cavity enters the casserole, cooling the water and heating it with fire; and the casserole chooses a larger size, and spares no spilling of water; and this is 2.8 liters of four to five。
4
When the water turns on, the foam will clear the soup and the taste will be plentiful, and when it is purged, the sauce in step 2 will be poured into the soup。
5
Covered with a 30-minute micro-fire heat; the casserole is strong, the lids are almost sealed and the excess heat is released from the vents on the cover; and the midway is kept as low as possible。
6
The flesh on the cavity of the rib is easier to poach, and it cuts the large white carrots。
7
The radish blocks enter the soup, and the salt is evenly mixed, and the fire is covered again for 15-20 minutes, until all the radish blocks become transparent, the fire is shut down, and a few onions are added to the scent。
8
Scrambled radish, soft and fresh, appetizingCarrot for the ribs Make Tips
The cavity, also known as the spinal cord, is usually sold in conjunction with the ribs and can be served with soup; this dish is either a steak or a cavity; it is free of water; it is free of fluffing and has a good fragrance; 2. The carrots are not cut in advance to prevent oxidation, which makes the radish poach bitter, and then cut in front of the pan; 3. The soup is prepared for its own taste, soy sauce is free and has a variety of flavors; 4. The casserole soup is more suitable, warm, warm, and warm, and warm, and warm; and can be cooked with a small fire. It is also particularly desirable to make soup without too much soup, which can be used to make fresh chowers, which can be used to pick a deep pot of large capacity; and the pot I use is a “simate” with a capacity of two-eight-five-litres, which has a capacity of four-five-litres, which can be designed with air holes in the hand, and which is designed with a warm hand。