Delicious home-cooked sweet and sour pork ribs, nut spinach, is the bite that I can't forget for 18 years

Sweet and sour pork ribs

Ingredients: lamb chops, rock sugar, salt, pepper, rice wine, Sichuan pepper, green onion, ginger, garlic, spices, sugar, white vinegar

 First go to the market to buy three ribs, come back and chop it into small pieces, I'll go, the lamb chops are expensive, 48 yuan a catty! How much do you have lamb chops for a pound? Let me know in the comment section.

You must remember that the cold water pot for lamb chops is a key point to remove the fish, and the cold water pot can force out the blood left over from the ribs and neutralize the fishy smell. Do not put lamb chops under warm water, the meat color will be red, affecting the quality of the lamb chops. Turn on the pot to remove the blood foam, remove it and put it in warm boiled water to wash the blood foam, clean it and control the water for later use.

When the rock sugar turns pale yellow, turn to low heat and boil the sugar color, the sugar color will be bitter when the fire is large, which will affect the taste and the taste will not be pure.

Boil the jujube red and stir-fry the pork ribs, wrapping the sugar evenly. At this time, add a spoonful of rice wine to remove the fishy, heat the water at the same time, add green onions, ginger, spices, peppercorns, add a little salt after boiling, add a little pepper to turn to low heat, cover the pot and simmer for half an hour, and the stewed lamb chops are crispy and not stuffed.

At this time, pick out the peppercorns, green onions, ginger, and ingredients from the pot, and add some sugar and white vinegar to the juice over high heat, and the ratio of sugar and white vinegar is 1:1.

Don't thicken the juice on high heat, so that the coagulation of the sugar can be removed after the juice is collected, and the ribs look particularly shiny. It's just that the ribs are cooled and the color is still shiny.

The sweet and sour pork ribs are ready, sweet and sour, soft and delicious, and adults and children like to eat them.

Spinach with nuts

 Today I will share with you a classic spinach with sesame sauce and nuts, crisp and green.

Ingredients: spinach, salt, alkaline noodles, peanuts, white sesame, garlic, monosodium glutamate, sugar, aged vinegar

First of all, put a spoonful of salt and a spoonful of alkali in a pot of boiling water, and blanch the spinach, so that the blanched spinach looks green when cleaned. Put the washed spinach in a pot of boiling water and blanch it for about a minute, remove it and put it in a basin of cold water to cool, and then squeeze the water in the spinach vigorously for later use.

Put peanuts in a pot of cold oil, fry them slowly over low heat, and take them out when the peanuts change color and are ripe, and look at the cracks in the peanuts to indicate that they are cooked.

Take a small bowl and put white sesame seeds, pour a spoonful of garlic and a spoonful of hot oil and fry until fragrant, this garlic juice tastes particularly mellow. Then take a small bowl and put a little sesame sauce and a little pure water, stir well until viscous, put a spoonful of salt, monosodium glutamate, sugar, and continue to stir evenly with an appropriate amount of aged vinegar.

At this time, cut the spinach into long pieces and add them to the pot, put the fried peanuts into the pot, and then add the mixed garlic juice and stir well. Wrap the spinach in the oil in the garlic juice, then pour the prepared sesame sauce into a plate and stir well.

At this point, the nut spinach is ready. A cold appetizer with a particularly green color and a fresh salty and crispy taste.