Braised spareribs with black beans–warm up in winter

In my memory, the most unforgettable thing is the taste of my mother. A bowl of soup, a mouthful of meat. When you wander in a foreign country and rush for three meals a day, will you miss every dish your mother cooked when you were a child? Although you have tasted all kinds of delicacies, all kinds of delicacies, but the taste of mother is like a brand, maybe she will not be the most beautiful one, but it is the most haunting, endless aftertaste. Maybe thats what makes mothers so attractive. When I was a child, my favorite thing was my mothers stewed ribs made of black beans. In the afternoon of winter, an aluminium pot muttered hot air, and the house was full of beans and meat fragrance. Its too gluttonous. This is the most beautiful early taste. Simple, nutritious and delicious! Fill a bowl of rice with soup. Praise! One more bowl! Black bean is a good thing. When I was young, I often watched my father soak black bean wine and drink it to keep fit. The nutritional value of black soybean pulping is also slightly higher than that of soybean. It is rich in protein, carbohydrates, vitamin B and carotene, calcium, phosphorus, iron, potassium and other minerals. Black beans have the functions of tonifying kidney, diuresis, intelligence, bright eyes, black hair, promoting blood circulation and detoxification. Its just that its hard to buy pure black beans from farmers when they were young.

Food Material List

  • 1 Spareribs 400g
  • 2 Black soya bean 50g
  • 3 Garlic 2 valves
  • 4 ginger 2 tablets
  • 5 water 500g

Operational steps

  • 1 Wash the black beans and soak them overnight (about 8 hours) in advance. Buy cold water for half an hour to soak the spareribs. Wash and cook in a cold water pan. Cut a few pieces of ginger into the pan. Bring to the boil. Add a tablespoon of cooking wine and cook for another 5 minutes. Remove wash and drain water.
    Braised spareribs with
  • 2 In a pressure cooker, add two pieces of ginger, two pieces of garlic (patted with a knife), one tablespoon of raw smoke, one tablespoon of cooking wine, and water without spareribs. Remember, boiling water or warm water is not allowed, cold water will tighten the meat and send firewood. (I used 500 grams here). After SAIC started calculating the time, the fire lasted about 15 minutes.
    Braised spareribs with
  • 3 Take a casserole, or whatever. I prefer casseroles. The meat is delicious. It also keeps warm. Pour the black beans into the pot, and then pour the spareribs over the black beans. Now its better to fish out the ginger slices and garlic cloves just put in. Pressure cookers have pressed their taste out, and its not working now. The fire is simmering slowly. When the black beans are almost ripe (try the beans if youre not sure), sprinkle the starch with a thin scutellaria. Gouqin is also learned, where bubbles are sprinkled, so that it will not become a stump. When the juice is strong enough, it can be seasoned and turned off. I ate light, with 1 teaspoon of sugar and 1 teaspoon of salt. Everyone seasoned according to their own taste. I like chicken essence blended with chicken essence. I use sugar instead of chicken essence.
    Braised spareribs with
  • 4 Finished products. This dish is simple in ingredients and does not contain any oil. Seasoning is also used less. Maintaining the original flavor of meat and beans to the greatest extent. This is the oldest – – the ancient taste. Mothers taste, not tired of eating.
    Braised spareribs with

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