2008/06/21
紅燒排骨和葱炒蛋
Remember? You bought ribs for豆芽排骨湯. So we use the rest of back ribs for 紅燒排骨.
紅燒排骨
Ingredients:
葱炒蛋
Ingredients:
- Green onion chopped fine (I usually use one stem of green onion)
- Garlic chopped fine
- Ginger chopped fine.
- Back ribs chopped size of 1-inch cubes
- One bunch of spinach, washed, drained and chopped to halves.
Cooking:
- Boil a pot of water, put in the spinach and take it out right away when it turn color. Some people would add a little bit oil in the pot to make the spinach look better.
- Put it on the bottom of your dish plate, no seasoning needed.
- TPWE, put in garlic and ginger until you smell the fragrance of garlic.
- Put in the back ribs, stir fry until they turn colors.
- Put in 1 tablespoon sesame oil, 2 tablespoon cooking wine, 3 tablespoon soy sauce, 4 tablespoon water and one tablespoon vinegar and bring to a boil.
- Turn the heat to low or medium heat and keep on cooking, add water if the water turns very low.
- After 20 minutes or so, test the ribs to see if it’s tender. If it does, turn the heat up, let the juice dry out a little. Ideally, the juice should be 1/3 less height by the ribs. Turn the ribs from time to time so it absorbs the juices on both sides.
- Put in green onion when it’s about done.
Pour the ribs on top of your spinach.
葱炒蛋
Ingredients:
- Two green onions chopped fine.
- 5 or 6 eggs beaten.
Cooking:
- Put the green onions into the beaten eggs,
- Add in 1/2 teaspoon soy sauce for the color, 1/2 teaspoon salt, 1/2 teaspoon sugar.
- Mix it well.
- TPWE, I would put in more oil than usual stir frying here. Pour the egg mix to the pot.
- Then pour 1 bowl of water around the rim of the egg mix, don’t pour water on top of the wet egg mix. This will lower the heat on the bottom of the pot for the egg to cook and make the eggs moist.
- When you think the bottom of the egg mix might be solid (it’s ok not to be fully solid, it might burn if you wait too long), turn it to cook on the other side. You can adjust heat any time here. If it’s dry, add a little bit water. Don’t add water when two sides are turning solid. Then you want it to be golden without adding more water. Add a little bit oil now. Turn the heat low.
- When it’s golden, scoop it up.
- This is an easy dish. And it’s delicious too.