Ancient style pork ribs bento: fried pork ribs, fried bamboo shoots, fried sauerkraut, fish tomato
The old-fashioned pork ribs bento that I loved to eat when I was a child will definitely evoke memories of many people, especially the salty fried pork ribs is a soul character~
This time, I will let the chef teach you how to fry the juicy ribs on the outside, and add the classic dishes of the Taiwanese bento: fried bamboo shoots, fried sauerkraut, fried eggplant with meat sauce, super hearty national bento, delicious and nostalgic Tears are streaming down my cheeks!
Five Spice Fried Pork Ribs
marinade
1/5 onion
3 garlic heads
1 shallot
1 tbsp salt
1 tsp white pepper
1 tbsp rice wine
a little sesame oil
Hot and cold water 1800cc
1 tsp five spice powder
3 tbsp soy sauce
1 tablespoon sugar
ingredients
3 bone-in pork ribs
Sweet potato powder 150g
1 tbsp white pepper
Production steps:
1 Put the shallots, onions, garlic, and water in a blender and blend well, then add five-spice powder, rice wine, salt, white pepper, sugar, sesame oil, and soy sauce, and stir well to complete the marinade.
2 Cover the pork ribs with a plastic bag, use the serrated surface of the meat pat to loosen the meat, then use a flat surface to push the meat open and flatten it. Put the patted ribs into the marinade and marinate for about 3 to 4 hours for later use.
Reminder: Destroying the tissue of the meat can make the meat softer and more tender.
3 The marinated pork ribs, with sweet potato powder on the surface, put it in a 170°C oil pan (a lot of bubbles will appear immediately after putting in bamboo chopsticks), turn it over and fry both sides until golden brown.
Fried bamboo shoots
ingredients
Osmanthus bamboo shoots 200g
2 garlic cloves
1 pepper
1 small piece of ginger
seasoning
1 tsp chili oil
a pinch of salt
a little white pepper
1 tbsp soy sauce
1 tablespoon lard
Production steps:
1 Wash the bamboo shoots and cut them into small pieces, drain and set aside. Cut garlic, chilli and ginger into slices for later use.
2 Take a wok, first add a tablespoon of lard, saute ginger slices and garlic slices until fragrant, then add bamboo shoots, soy sauce paste, a little water and chili and stir-fry.
Tips: Bamboo shoots will be more fragrant and tender when fried with animal fats such as lard and chicken fat.
3 Finally, add salt, white pepper, and chili oil to taste.
fried sauerkraut
ingredients
Hakka Pickled Cabbage 200g
3 garlic cloves
2 chili peppers
seasoning
1 tsp salt
1 tsp white pepper
1 tablespoon sugar
1 tbsp sesame oil
Production steps:
1 First, wash the Hakka sauerkraut, soak it in cold water to remove the salty taste, drain the water, and chop it for later use. Chop the garlic and chili peppers into pieces for later use.
Reminder: sauerkraut can boost appetite.
2 Take a pot, add a tablespoon of sesame oil, add sauerkraut and dry fry to remove the sour smell.
3 Add garlic, Chaotian pepper, sugar, salt, white pepper and stir well.
Sauteed Eggplant with Bolognese
ingredients
2 eggplants
3 garlic cloves
Ground pork 150g
1 pepper
1 nine-story tower
2 shallots
seasoning
1 tbsp soy sauce
1 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
Appropriate amount of water
1 tbsp rice wine
Appropriate amount of white powder
Production steps:
1 First, cut the eggplant into small pieces, heat the oil over high heat to color, and squeeze out the water from the eggplant a little, then filter the oil for later use. Minced garlic and chili, sliced shallots for later use
2 Take a pot, add a tablespoon of salad oil, add ground pork and saute until fragrant, fry to remove water, add garlic, soy sauce paste, eggplant and stir well.
3 Add in soy sauce, sugar, rice wine, water, shallots, chili, taibai powder and water and stir well. Finally, add the nine-layer tower and stir-fry.