Every Day I Teach You 4 Dishes, Making You Easily Become a Chef (Episode 848)

Hello everyone! Thank you for your attention to Little Wave's Love for Food. Today, I'm sharing 4 delicious recipes, I hope you enjoy them!

I. Small Ribs

Ingredients: 350g pork ribs, 50g dried squid, 50g celery, 3 slices of ginger, 10 cloves of garlic, 4 pieces of rock sugar, 3 star anise, 2 leaves of bay leaf, 1 tablespoon of(liao jiu - liquor), 2 tablespoons of(sheng chou - soy sauce), 3 tablespoons of oil

Instructions: 1. Rinse the dried squid and soak it in warm water. Cut the squid into fine threads, and cut the celery into segments. 2. Wash the ribs, boil them in water, and then retrieve them, wash them with clean water, and dry them with a paper towel. 3. Heat the pot, add oil, and heat to 60% hot. Sauté celery, ginger, and garlic until fragrant. 4. Add the ribs and sauté until golden brown. 5. Add(liao jiu - liquor), (sheng chou - soy sauce), star anise, bay leaf, and rock sugar. 6. Add the squid and water, making sure the water covers the ingredients. 7. Bring to a boil, cover and simmer on low heat for about 20 minutes until the ribs are tender and the sauce is thick. Season with salt to taste. II. Ribs with Hame

Ingredients: Ribs, Hame (pickled mustard), ginger slices, green onion, rock sugar,(liao jiu - liquor), oil, salt

Instructions: 1. Soak the Hame in hot water for 10 minutes. 2. Slice ginger, cut green onion. 3. Wash the ribs and cut them into chunks. Boil them in cold water with 2 slices of ginger. After boiling, retrieve them, wash them with clean water, and dry them with a paper towel. 4. Heat some oil in the pot. Add rock sugar and sauté over low heat until it caramelizes and turns brown. Add the sautéed ribs and stir-fry until fully colored. Then add ginger slices, green onion, and (liao jiu - liquor). 5. Pour the soaked Hame and its water into the ribs and bring to a boil. 6. Cover and simmer over low heat for 40 minutes. 7. Remove the lid and add salt, (sheng chou - soy sauce), and(hao you - oyster sauce) to season. Stir-fry over high heat to reduce the sauce and serve. III. Meatball and Tofu Steamed Egg

1. Cut the tofu into chunks and blanch it in 1 minute. Retrieve it and pass it through cold water. 2. Beat 2 eggs with salt and add an appropriate amount of warm water and mix well. Pour into the tofu and steam for 9 minutes. 3. In a bowl, add meat, (sheng chou - soy sauce), (lao chou - caramel color), (dian fan - cornstarch), (liao jiu - liquor) and mix well. Marinate for 8 minutes. 4. Heat oil in the pot, sauté shallot and garlic until fragrant. Add meat and stir-fry until browned. Add green pepper and carrot shreds, salt, and (sheng chou - soy sauce) and mix well. Add water, cover the pot and steam for 5 minutes. 5. Remove the steamed tofu and steamed egg and pour the meat sauce on top of the tofu. Delicious!

IV. Crispy Shell Tofu

Ingredients: 1 block of tofu, 1 spoon of vinegar, 1 spoon of tomato sauce, 1 spoon of (sheng chou - soy sauce), half spoon of sugar, 1 spoon of water starch, a little sesame, 1 gram of green onion, appropriate amount of water, appropriate amount of plant oil

Instructions: 1. Rinse the tofu with clean water and cut it into blocks. Rinse it again. 2. In a clean small bowl, add vinegar, tomato sauce, (sheng chou - soy sauce), salt, and sugar and mix well. 3. Add water starch and mix well. 4. Heat oil in the pot and heat until hot. Add the tofu and pan-fry until golden brown, without stirring frequently. 5. When one side is golden brown, flip and pan-fry the other side. 6. After the entire tofu is pan-fried, remove it and set aside. 7. Leave the bottom oil in the pot. Add the pan-fried tofu. 8. Pour the prepared sauce into the pot and stir-fry until thickened. 9. After the sauce has thickened, remove the tofu, sprinkle sesame and green onion, and serve.

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