Plumbing ribs
By VicentaLakin
It's a homemade beet. It's easy to pick, sweet, simple, salty, sweet, sour and organic, and it doesn't make any sense。
Recipe Recommendations
- ribs 600 grams
- preserved plum 5 stars five
- ginger slices
- red onion 1 capsule
- rapeseed oil 2 tablespoons
- Yellow rock sugar
- soy sauce 2 tsp
- soy sauce 2 tablespoons
- soy sauce paste 1 tablespoon
- sesame oil 1/2 tablespoon
- refined salt 1/4 teaspoon
- pepper 1/3 teaspoon
- salty and sweet
- stewed
- three-quarters of an hour
- senior
Steps for Plumbing ribs
1
At night, the plums are immersed
2
Washing the drain with fresh water and drying it
3
(a) A sandbath furnace, with a middle fire, two spoons of vegetable oil and 30-35 grams of yellow sugar
4
(b) Slow fire, constant mixing, until ice sugar melts to brown, but cannot burn
5
The red onions cut into four petals, and the ginger and red onions entered, and then they were mixed up, and they exploded
6
Falling into the ribs, flipping them and making them sugary
7
(a) Plumside water is poured into the water, which, if not sufficient, heats the water, so that the water is largely free of ribs
8
Slow fire, caps, or 20-30 minutes of slow stew, and then try the culinary scalding level later, if it's softer and longer
9
It's a taste. It's so thick that you can get out. Come on, EnjoyPlumbing ribs Make Tips
First, the spoons, spoons and cups used by peners in any food such as cooking, baking, etc., use international standard utensils, not the spoons and cups that we normally use to fix drinks and load foods at home or in restaurants, as illustrated by the fact that, secondly, the sweet colours of ice cream make the solution stickier and more bright, and the sweet colours of scree tend to be hot, never to be fried, and the smell of screech becomes bitter; thirdly, soy sauce cream makes the juice thicker and colourier, the sauce cream is a good thing, and the meat is a good choice; and fourthly, the plum is the best to choose the meat with the size of the granule, with the size of the pen。