Recipe: Tea tree mushroom ribs

Home Cooking Recipe: Tea tree mushroom ribs



  1. Wash the dried tea tree mushrooms first, then cover them with warm water. (Do not pour off the water of the tea tree mushroom. This is very nutritious and can be rubbed with the ribs). The ribs are soaked in clean water for more than 60 minutes, and the water is changed three times in the middle. The purpose of this is to remove the bloody smell from the ribs.

  2. Add the ribs to the soy sauce, sugar, soy sauce, cooking wine, onions, and ginger for 30 minutes. The purpose of this is to make the ribs more flavorful. The longer the salting, the better the taste, but not more than one day.

  3. Put a little oil in the pot, stir the ribs out of the oil, turn off the fire.

  4. The tea tree mushroom is removed from the roots, cut into 5 cm long sections with scissors, and the water of the tea tree mushrooms is placed in a casserole.

  5. Pour into the ribs, slowly simmer until the ribs are cooked and then add salt.


1, ribs into the cooking wine is to go to the sputum, and the best ribs to choose the black pork ribs, that is more fragrant, and the smell is not so heavy. If you want to buy a good rib, go to the supermarket or the vegetable market earlier, there are more choices. 2, pickle the ribs for a while, then stir-fry, you can also go to simmer. 3, if you do not have tea tree mushrooms, it is not bad to put some mushrooms. It is the mushroom ribs. 4, about the nutrition of tea tree mushroom: tea tree mushroom flavor is unique, delicious and sweet. And mushrooms are two different kinds of mushrooms. The protein content of Agrocybe aegerita is as high as 19.55%, and there are 18 kinds of amino acids in the protein. Chinese medicine believes that the mushroom is sweet, non-toxic, has the effect of strengthening the spleen and stopping diarrhea, and has anti-aging, cholesterol lowering, anti-cancer and anti-aging. The special role of cancer. Therefore, I hope that everyone can eat more mushroom products, which is good for health.

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