100 Chinese recipes

The food culture in our country is profound and has a long history. In Chinese restaurants, there are various well-known dishes, such as braised spareribs, braised spareribs, and beef with potatoes. They are all relatively classic and daily cooking methods. They are also very popular and have relatively high nutritional value. So, what are the actual cooking methods of these three dishes? Below I will give you a detailed introduction.

1. Braised spareribs

Ingredients: 500g pork belly, 1 tablespoon salt, 1 tablespoon soy sauce, 20g rock sugar, 5g green onion, 5g ginger, 1 tablespoon rice wine, 60ml cooking oil, appropriate amount of water

practice:

1. Wash the pork belly and cut it into 3 cm thick pieces. Cut the ginger and garlic into small pieces. Put the cut meat into a pot of cold water. After the water boils, boil it for another 2 minutes. Take it out and rinse off the white foam on the surface of the meat with warm water. Let it dry.

2. Heat the pan and pour in cooking oil (about 60ml), turn to low heat, add old rock sugar, and slowly fry until the old rock sugar melts and turns wine red, and the big bubbles in the oil turn into hot bubbles. When the hot bubbles are about to disappear, the sugar color is ready.

3. Add the blanched pork belly immediately and stir-fry quickly to coat the surface of the meat with sugar color; then, pour in rice wine, soy sauce, scallion and ginger slices and stir-fry evenly, add appropriate amount of water to cover the pork belly, bring to a boil over high heat, then turn to low heat, cover and simmer for about 1 hour

4. After the meat has been stewed for about an hour, open the lid, add salt, turn off the heat until the juice is completely absorbed and turn off the heat.

2. Braised spareribs

Ingredients: 400g pork ribs, 1/2 teaspoon salt, 15g old rock sugar, 5 slices of ginger, 2 star anise, 2 small pieces of star anise, 1 teaspoon soy sauce, 400ml water, 1 teaspoon cooking oil, 1 teaspoon Huadiao wine, 2 chives

practice:

1. Boil water in a pot, put in the chopped pork ribs and blanch until the blood comes out, remove and wash, drain and reserve the clean water, put 1 teaspoon of oil in another pot, simmer the old rock sugar until it turns dark brown, add the pork ribs and fry until evenly colored

2. Pour 400ml of cold water into the pot (the water flow just covers the pork ribs) and add all the seasonings. After the fire is boiled, transfer the pork ribs and the sauce to a deep pot, cover and simmer for 60 minutes.

3. When about 1/3 of the water is left, remove the star anise, ginger slices, shallots, and star anise, and continue to cook until the pork ribs can be easily inserted with chopsticks. Turn to the heat and cook the sauce until the bottom of the pot is shallow.

3. Stewed Beef with Potatoes

Ingredients: 3 potatoes, 1000 grams of beef, 2 carrots, 1 and a half onions, 1/2 tablespoon of table salt, 1 piece of ginger, a whole head of garlic, 2 star anise, 4 grams of peppercorns, 4 dried chilies, 2 spoons of soy sauce, 1 spoon of fennel seeds, 1 spoon of white sugar, and 4 grams of onion roots.

practice:

1. Slice the beef and mutton, put them into a pot of cold water together with the scallion segments, blanch them, and cook them for two or three minutes after the water boils. Take out the beef and mutton, rinse them, and leave them for later use.

2. Clean the pot, pour in some cooking oil, add ginger slices, garlic, star anise, and dried chili peppers, add beef and mutton, and stir-fry for about 5 minutes.

3. Add beef bones and appropriate amount of cold water, and the water flow should not exceed the beef. After boiling, turn to low heat and simmer for seventy to eighty minutes. When the time is up, remove the beef bones and do not stir. Add 2 spoons of soy sauce, 1 spoon of sugar, and some salt to the soup, turn to low heat.

4. In another frying pan, pour a small amount of cooking oil, put the carrot cubes, potato cubes, and onion into the pan, add appropriate amount of salt, stir-fry for about 5 minutes, add the previously fried vegetables and fruits, and continue cooking. Stir every now and then to prevent sticking to the pan.