Sea belt steak
By VicentaLakin
After autumn, it is assumed that stew will appear on every table in the northern family. Our family is no exception. It's always been like stew. I bought fresh ribs, I was going to cook potatoes, and I thought I'd changed my mind to make them. Sea-belt culinary ribs are common foods, mainly sea-belts and ribs. The immersed sea belts are boiled with the ribs, and the fragrances of the ribs are spilled, and the sea belts absorb the soft smell of the ribs. Tastes good and nutritious, and it's so good to eat in your mouth. Sea belts are our common seafood, a highly iodine-rich seaweed, often fed by seaweed stewed ribs that supplement iodine and many trace elements to prevent thyroid swelling. Usually dry sea belts have very high salinity levels and need to be immersed first to buy them back. The softness is followed by a small brush to brush the sand and impurities on the seabelt and then wash them. Clean it up and boil it in hot water for two minutes, so that it not only picks up, but also removes some salt from the sea belt. So let's take a look at this. Don't miss a friend who likes seaweed chopsticks
Recipe Recommendations
- ribs 400g
- kelp 300g
- green onions 30g
- Jiang 20g
- dried chili of 3
- octagonal of 2
- pepper 1g
- peanut oil 15ML
- cooking wine 10ml
- white sugar 3g
- soy sauce 10ml
- soy sauce 5ml
- oyster sauce 10g
- shisanxiang 0.5g
- hot water 1500ml
- salty and fresh
- stewed
- an hour
- simple
Steps for Sea belt steak
1
first, we have to be ready to make all the foods we need for this course: 400 g ribs, 300 g seaband, 30g onions, 20g ginger, 3 chili, 2 horns, 1g pepper. first, the sea belt is bubbled with water one night ahead of schedule, then the sand mud is washed and then boiled in hot water for two minutes, and then the water is washed and dried and ploughed. the fresh ribs are then immersed in fresh water to remove the blood and extract dry water reserves. the onion cut flowers, the ginger cut slices, and the dry pepper cut into a chili section。
2
the frying pan is set on the stove so hot that it is burned in the palms that it pours into peanut oil 15 ml, then burns into the onion, ginger chips, dry peppers, peppers and eight horns, and then into the fragrance of the small fire. the fire slowly boils over to the raisins and turns to the other side。
3
it's 10ml, 3g sugar, 10ml raw, 5ml old, 10g platinum, 0.5g xenon. spills flatten the ribs and make sure they all smell the same。
4
Put the seaweed in the pot, flatten it。
5
added to the hot water 1,500 ml, the water can be larger, but not less, without ribs and sea belts. it's 40 minutes to boil when the fire starts。
6
After about 40 minutes, I tasted salty because the sea belt itself tasted salty and salty, and I didn't add salt. Try it at this time, if you feel a little light. It's almost too soft for the ribs to be boiled. The salty and delicious sea raisins will be ready, and a bowl of rice will be ready to eatSea belt steak Make Tips
1. Dry sea belts are sprayed with water at night one day in advance, with little brushes to brush the sand and impurities on the seabelts and wash them. The pots are boiled for two minutes in the sea belt when a proper amount of water has been burned, and they are taken out of the foam and washed to control the dry moisture. Not only does that make it possible to get rid of some salty seaweed. 2. Two hours for fresh ribs to be immersed in an appropriate amount of clean water to remove the blood water from the ribs, during which time the clean water is exchanged. Don't take the last soup too dry. Save some for the rice。