Stewed spareribs in Korea

Stewed spareribs in Korea

Introduction:

"Stewed spareribs is a kind of delicious food which is stewed by adding vegetables such as radish or mushroom into the beef ribs and seasoning with various seasonings. As one of the representative dishes of South Korea, it is a favorite dish for all ages. Stew, as the most common form of cooking, is a kind of food that cuts the material coarsely and seasones it, then puts it into water and slowly cooks it. Compared with other cooking methods, it has the advantages of good taste, neat appearance, and can add a variety of side materials to enrich nutrition. "

Production steps:

Step 1: cut the steak into about 5cm long, remove the ribs or fat oil (350g), soak it in water, change the water every hour, remove the blood water about 3 times, and draw the knife lines with a spacing of about 1.5cm

Step 2: soak Lentinus edodes in water for about 1 hour, remove the pedicels, dry the moisture with cotton cloth, and divide it into 2 ~ 4 equal parts. Cut radish and carrot into 2.5cm thick pieces, 3cm in length, and clean the edge

Step 3: when the steak is cooked and the soup is half dried, add mushrooms, radishes and chestnuts, then add the remaining 1 / 2 seasoning sauce and cook for about 12 minutes, then add carrots and cook for about 7 minutes. Then add red dates, Ginkgo biloba and pine nuts, pour on the soup and cook for about 3 minutes. When the broth is about to dry, remove the radish, add sesame oil and stir evenly. Put in a bowl and then add the egg yolk.

Step 4: peel the chestnuts, wipe the red dates with wet cotton cloth, and peel them to make a rolling ball. Add cooking oil into the pan, add ginkgo, stir fry over medium heat for about 2 minutes, then peel. Remove the pedicels of pine nuts and dry them with cotton cloth. Fry the yolk and white egg skin, cut into diamond shape about 2cm long. Make a sauce. Bring the steak to a boil for about 2 minutes and rinse over high heat. Put water and steak into the pot and cook for about 4 minutes. When boiling, turn to medium heat and cook for about 20 minutes. Remove the steak, cool the broth for a while, and then filter it with cotton cloth. Put half of the steak in the pan

Step 5: when the steak is cooked and the soup is half dried, add mushrooms, radishes and chestnuts, then add the remaining 1 / 2 seasoning sauce and cook for about 12 minutes, then add carrots and cook for about 7 minutes. Then add red dates, Ginkgo biloba and pine nuts, pour on the soup and cook for about 3 minutes. When the broth is almost dry, remove the radish, add sesame oil and stir evenly. Put in a bowl and then add the egg yolk

Materials required:

Steak: 400g

Blanched water: 3 cups

Water: 800g

Pear juice: 50g

Green onion powder: 14g

Mashed garlic: 8g

Sesame salt: 3G

Pepper: 0.3g

Mushroom: 10g

Radish: 100g

Carrot: 70g

Chestnut: 60g

Jujube: 16g

Ginkgo: 16g

Pine nut: 3.5g

Egg: 60g

Edible oil: 13g

Soy sauce: 36g

Sugar: 12g

Honey: 6g

Sake: 5g

Sesame oil: 13g

Note: when making stewed spareribs, you should stew them slowly over medium heat, so that they will be juicy, tender and tasty. To make the stewed spareribs shiny, open the lid of the pot after the meat is cooked, and pour the seasoning and sauce while cooking.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Maotai flavor