Stewed sparerib with white radish

White radish has the reputation of ginseng, which shows that it is rich in nutrition and has the effects of nourishing and moistening the heart, ventilating and promoting blood circulation. Children who have a cold, cough and spit can see the effect immediately after eating this dish (or soup).

Raw materials:

Pork chop 1000g, white radish 500g, onion, ginger slices, cooking wine, pepper, pepper noodles, salt.

Making:

1. Chop the pork chop into small pieces, blanch it in a boiling water pot, remove it and rinse it with cold water, then put it in a boiling water pot, add onion, ginger, cooking wine and pepper noodles, cook for 90 minutes on medium fire, and remove the bones; Peel the white radish, cut it into strips and blanch it with boiling water to taste.

2. Continue to boil the sparerib soup cooked in the pot, add the ribs and radish strips, and stew for 15 minutes until the meat is rotten and the radish is soft.

Note: put salt after turning off the fire. If the salt is put early, the radish will turn black and bitter.

Features:

Radish is fragrant, ribs are delicious, and soup is delicious.

Pumpkin ribs soup

Ingredients: pumpkin 1 kg, sparerib 1.2, 5 pieces of garlic, proper amount of seasoning, salt 1 teaspoon.

working methods

Scrape the melon clean, wash it and cut it into large pieces.

Drain the bone, remove the blood and wash it for later use.

Pour a proper amount of water into the pot, add all the ingredients, bring the pot to a boil, simmer until all the ingredients are soft and rotten, and add salt to taste. Serve.

Braised hairtail with ribs

Ingredients: hairtail

Accessories: ribs, rapeseed kernels, mushrooms and winter bamboo shoots.

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Cooking method:

1. Blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, press the mushrooms and winter bamboo shoots, and cut them into small pieces;

2. Wash and drain hairtail, fry it in oil until both sides turn yellow, take it out, leave the bottom oil in the pot, add garlic and star anise to saute until fragrant, then add chopped mushrooms and winter bamboo shoots, pour in ribs with soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rape seeds, and thicken.

Features: strong and fragrant, with special taste, and the fragrance of ribs and hairtail blends into one.

Steamed sparerib with flour

Sichuan cuisine

Features salty, spicy and delicious, ribs soft and waxy.

Ingredients: ribs, rice flour, coriander, watercress, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.

manufacturing process

1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.

Winter melon sparerib soup

Ingredients: half a catty of ribs, 65438+ 0 catty of wax gourd, salt and coriander.

Practice: ① Peel the wax gourd, remove the seeds and cut into pieces.

② Blanch the ribs to remove blood.

③ Boil the ribs until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander.

Features: This soup has a light taste, which is beneficial to clearing away heat.

Gaoshengda sparerib

Ingredients: * small ribs 1 kg * lettuce and sesame seeds.

Seasoning: * wine 1 tablespoon * 2 tablespoons sugar * 3 tablespoons black vinegar * 4 tablespoons soy sauce * 5 tablespoons water.

Exercise:

1. Put the small spareribs into the pot, add seasoning and bring to a boil, then simmer for about 25 minutes until the juice becomes sticky (turn it once in the middle to avoid burning the pot).

2. Take out the ribs, put them in the dish, put vegetables around and sprinkle some sesame seeds, which is more delicious.

Cooking guide:

1, this Goldman Sachs sparerib is also called 1.2.3.4.5 sparerib, and it is also called "BBK Sheng", which is named after its seasoning order.

2. the ribs should be cooked slowly, and the meat will be soft, smooth and tender.

Crystal sparerib

Ingredients: pork ribs are about 5 cm long.

Ingredients: leek, ginger and cornstarch.

Nutritional components of ribs:

Every100g of ribs contains heat energy 1000 kj, protein17.4g, fat18.8g, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus.

Exercise:

1. Put the main ingredients into clear water, tie a knot of onion, and add a proper amount of ginger to remove its fishy smell.

2. When the ribs are cooked to 5 degrees, they can be taken out, evenly coated with starch, and then boiled in a boiling water pot for 4 to 5 times to make the surface crystal clear.

3. Then pick it up and put it in the percolating pot, and continue to roll the starch evenly, reciprocating for 4 to 5 times to make its surface look bright and evenly wrapped. Steam on the steamer again. The steaming time is about 15 minutes, and the dishes will steam.

Sweet orange sesame sparerib

Ingredients: small ribs (ribs) half a catty, sweet orange 1 piece, stir-fried white sesame seeds.

Take half a sweet orange to squeeze out orange juice, and the other half take a proper amount of orange meat and cut it into pieces for later use. First, add a little salt, monosodium glutamate, soy sauce and 2 tablespoons of cornflour to season the ribs for a while, then fry them in oil until the surface is golden, remove and drain. Saute the garlic and stir-fry the small ribs until cooked. Thicken with sweet orange juice, and finally add orange meat and mix well. Sprinkle sesame seeds on vegetables to thicken sweet oranges: salt, soy sauce, sugar and corn starch, freshly squeezed orange juice.

Braised ribs with bitter gourd and soybean

The high temperature continues and the heat wave bursts. People at this time are often susceptible to summer heat, dry mouth and bitter taste. Introduce a clear soup for relieving summer heat.

Ingredients: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger.

Cooking: firstly, wash bitter gourd, soybeans, ribs and ginger with clear water, cut bitter gourd into pieces, and soak soybeans for a while; Chop the ribs into pieces, put them together in a casserole, add water, first cook them with strong fire, then slow fire 1 hour, add a little salt, and eat bitter gourd pork ribs with soup.

Efficacy: Bitter gourd and soybean ribs soup smells bitter and moist, and has the functions of clearing away heat and relieving summer heat, improving eyesight and detoxifying, so it should be drunk many times during summer heat.

Lianggua sparerib

Ingredients: 280g pork chop, 2 shallots, 580g bitter gourd, 2 slices of ginger, garlic 1 petal, 35g lobster sauce, half spoon of white powder, half spoon of salt 1 teaspoon, half spoon of monosodium glutamate, soy sauce 1 teaspoon, sugar 1 teaspoon, oyster.

Exercise:

Dice pork chop, mix well with white powder, shred bitter gourd, add salt and water, marinate for 30 minutes, put it in clear water, and wash away the salt; Cut onion into sections, and chop ginger, garlic and fermented soybean; Heat oil, stir-fry ginger, lobster sauce and garlic, then stir-fry ribs and bitter gourd for 4-5 minutes, add half a glass of water and salt, monosodium glutamate, soy sauce, sugar and oyster sauce pepper, then simmer for about 20 minutes, then add white powder, water, thick onion and onion.

Potato ribs soup

Ingredients: twelve pieces of fresh steak (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.

Exercise:

(1) Wash the original ribs, peel the potatoes and wash them; Peel the tomatoes and cut them into four parts.

(2) Boil clear water in a straight casserole, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes, and roll a few times.

note:

(1) After scalding tomatoes with boiling water and soaking them in cold water for a while, it is easy to peel them.

(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.

Sichuan style potato ribs!

Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.

Exercise:

1. Cook the ribs, then take them out and drain them. 2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, dried pepper, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the heat and don't stir fry. 3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out. 4. Put the ribs in the water, cover the pot and stew. 5. stew until there is little soup left. 6. Pour in some sesame oil, then stir-fry carrots and potatoes. 7. Add water again without materials, cover the pot and simmer. 8. Stew until the soup is dry and turn off the heat.

Plum sparerib

Ingredients: one catty of thick ribs and two plums. Two onions and a red pepper.

Marinade: half a spoonful of Shao wine and half a spoonful of soy sauce.

Seasoning: Shao wine, soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate.

Exercise:

Chop the ribs into large pieces, mash the sour plums, rub them on the side near the bones, marinate for one hour, fry them in boiling oil for two minutes, and fry them for another minute when the oil temperature rises. Shred red pepper and onion together. Heat a wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add chopped red pepper and onion.

Guiyu sparerib

First, raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc.

Second, production: the mandarin fish is removed from the head to the tail, the fish is chopped into mud, and ingredients and seasonings are added to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and fish tails, pat dry powder, fry in oil pan until slightly yellow, scoop up and drain oil, put it at both ends of the basin, then wrap fish stuffing on lotus root strips, dip bread crumbs in oil pan, fry until slightly yellow, remove and drain oil, and serve with tomato sauce, pepper and salt.

Ziyin Buxue Zhu Shou ribs soup

This soup has the effects of nourishing yin, tonifying lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter.

Ingredients: pork ribs or pork hands 1 kg-5 kg. Materials: Radix Codonopsis 20g, Radix Adenophorae 20g, Rhizoma Zingiberis Recens 5g, Rhizoma Polygonati Odorati 20g, Rhizoma Dioscoreae 10g, Bulbus Lilii 10g, Coicis Semen 10g, Semen Euryales 10g, and Lentils 10g.

How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high fire; Then stir-fry the meat with low heat until it is rotten, and add a little salt.

Stewed ribs with houttuynia cordata Thunb. Used for reducing fever and relieving cough.

200 grams of fresh houttuynia cordata and 500 grams of ribs. Filter the decoction of Houttuynia cordata Thunb. Put the ribs in a boiling pot and pour in the soup of Houttuynia cordata Thunb. , began to stew. When the meat is cooked, add proper amount of salt and monosodium glutamate, eat meat and drink soup, and stew it twice a week for 2-3 times. It can not only clear away heat and toxic materials, but also expel pus, and is suitable for cough due to lung heat, yellow and thick phlegm, cough due to lung abscess and purulent blood.

Du Jing sparerib

Raw materials:

325g of sparerib, egg 1 piece, minced onion and ginger10g, 20g of soy sauce, 50g of Shaoxing wine15g, 50g of sugar, 20g of vinegar, 50g of sesame oil15g, 50g of flour, and 50g of water starch10g.

Exercise:

① Chop the ribs into small pieces with a length of 2.8cm, add 5g of Shaoxing wine and 5g of soy sauce for soaking, then knock in 1 egg and mix well, then add the flour slurry;

(2) ignite the wok, scoop in peanut oil and cook until half cooked. Put the ribs in a wok, stir fry with an iron spoon, stir fry thoroughly, and scoop them up with a colander. When the oil is wet to 80% heat, add the ribs and fry them again until crisp, and pour them into a colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken with water starch, add vinegar and sesame oil, pour in ribs and stir well. Serve.

Features: This dish belongs to Beijing's home cooking. The dishes are bright red in appearance, sweet and crisp in taste, and can be seated.

Lilac sparerib

Composition: inch row (about 1.5 inch long and about 2 cm wide)

Accessories: white sugar, monosodium glutamate, salt, cooking wine, red yeast, clove.

Practice: 1, the ribs are blanched with boiling water, then taken out, washed and put on a plate;

2. Add sugar, monosodium glutamate, salt, cooking wine, Redmi and cloves (several grains) into appropriate amount of water, cook until the juice is thick, thicken and pour on the ribs. Do it.

Tip: 1, the rib is broken, that is, the blood on the rib is removed;

2. Redmi is used for coloring. If you eat it naturally, you can buy it in the supermarket.

Bian Xiao with wine: Refreshing beer can make people who don't like big meat feel greasy, and it is best to have chilled refreshing beer.

Ribs lotus root soup

Ingredients: 500g of sparerib, 0/000g of lotus root/kloc-0, a piece of ginger, 0/tablespoon of Shaoxing wine/kloc-0, salt and pepper.

Method:

1, chop the ribs into small pieces, wash and drain; Peel the lotus root, break it with a knife, cut it into pieces, and soak it in water for later use.

2, wok fire, oil burning to 50% heat, put the meat pieces into the pot one by one, until the meat is cooked and shaped. Reheat the oil in the pot to 70% heat, and fry the meat in the pot again. When the skin is golden yellow, take it out and filter the oil for later use.

3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and garlic to stir fry, add Shaoxing wine, sugar, soy sauce, water and chicken powder to boil, thicken the water starch, pour in the tenderloin, turn it evenly, and pour in sesame oil and vinegar.

Attachment: starch, flour, etc. Can be used instead of rice flour; Pay attention to the uniformity of paste and control the oil temperature when frying meat slices; After the initial frying, the paste must be removed to make the meat tender; Don't fry the sliced meat for too long, it should be crispy outside and tender inside. You can add some Chili oil when putting chopped green onion.

Sweet potato sparerib pot

Ingredients: 400g of ribs, 500g of taro and a little garlic.

Seasoning: 1, 1 tablespoon wine, 1/2 tablespoons soy sauce.

2. Soy sauce 1/2 tbsp, salt 1/2 tsp, sugar 1 tsp and pepper.

Exercise:

1, wash the spareribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.

2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.

3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.

4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.

Remarks:

1, Bao refers to a small casserole with heat preservation function;

2, small ribs should use the ribs on the pork belly, the texture is tender.

braised pork ribs

Its cuisine is Fujian cuisine.

The special color is red and it has a bad smell.

Raw ribs (500g), Redmi (75g), egg white (2), chopped green onion (a little), garlic (5 petals), sugar (30g),

manufacturing process

1, cut the ribs into strips; Mix the sugar, salt and distiller's grains in a small bowl, put the ribs in and mix well, then put them in the mixed paste of egg white and water chestnut. 2. Open a pot of hot lard (500g), fry the ribs for about three minutes, then pour them out and filter off the oil. 3. Mash the garlic with a knife, stir fry in the oil pan, and add sesame oil and onion. Add the ribs and stir-fry them together for a few times.

Stewed cabbage with ribs

Ingredients: 250g ribs, 250g cabbage head.

Accessories: coriander stem 10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.

manufacturing process

1. Chop the ribs into one-inch and five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife.

2. Put water in the spoon, boil the water, take it out in the ribs, and then rinse the blood foam with water.

3. Put a small amount of clear oil in the spoon. When the oil is hot, put the onion and ginger into a wok, then fry the cabbage until it is half cooked, add the broth, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl.

The special soup is white, delicious and rotten.

Stewed cactus ribs

Ingredients: cactus

Accessories: ribs, mushrooms

Seasoning: salt, onion, ginger, cooking wine, broth.

Exercise:

1. Wash ribs, cut into pieces, blanch with boiling water, take out, and wash off blood foam with cold water;

2. Peel cactus and cut into pieces, wash mushrooms, wash onions and ginger, and cut into sections and slices respectively;

3. Put the broth, onion, ginger, ribs, salt, cooking wine and mushrooms into the pot. After boiling for 30 minutes, pour in the cactus pieces and take out when the juice is thick.

Features: Delicious and refreshing.

Tip: Generally, those with ribs are called square meat, and those without bones are called ribs, which are divided into hard ribs and soft ribs, also called hard ribs and soft ribs.

Fried Spare Ribs with Spiced Salt

This dish is rich in iron, which is a good source of iron supplementation for pregnant women and can prevent and treat iron-deficient pelvic blood.

Raw materials: 250g of ribs, 2g of cooking wine, 30g of starch, 0.5g of monosodium glutamate, 25g of sugar, 3g of vinegar15g, 3g of salt and pepper, 75g of cooked lard1000g (dosage) and 25g of soy sauce.

Making:

1. Wash the ribs, cut them into strips of 6 cm and 2 cm, mix well with a little soy sauce, cooking wine, monosodium glutamate and some fixed powder, and soak them for one hour to taste.

2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice, and add 2 times of water to the remaining starch to make wet starch.

3. Put the pot on the fire, fry the ribs first, take them out, and then fry them after a little cooling, so that the ribs are fried thoroughly and evenly, and then take them out and put them on the plate.

4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in the wet starch and hook it into sweet and sour juice, pour in the cooked lard and put it in a bowl.

5. Put pepper and salt in a small dish, dip in sweet and sour juice and eat with pepper and salt.

Features: fragrant meat and unique flavor.

Stewed winter melon with ribs

Composition:

500 grams of ribs, 500 grams of wax gourd, ginger 1 slice, aniseed 1 slice, salt, pepper and monosodium glutamate.

Features:

The melon is tender and smooth, fresh and salty.

Operation:

1, chop the ribs into small pieces, wash and drain; Peel wax gourd and cut into pieces; Ginger chops are bad.

2. Blanch the ribs in a boiling water pot for 5 minutes, remove them and wash them with water.

3. Boil the ribs, ginger, aniseed and appropriate amount of water, then simmer for about 60 minutes, add the wax gourd for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.

How to stew ribs is more nutritious and convenient?

Cut the ribs, blanch them in boiling water, and remove the blood. After taking it out, boil the boiling water, add the cooked ribs, and cook a little onion, ginger, pepper and aniseed on low heat. Put a little salt in the meantime to make the ribs delicious. The ribs are basically cooked to the point where they can be tied with chopsticks.

At this time, you can put some vegetables in and stew them with ribs. Stew the vegetables until they are rotten, collect the soup over high fire, and add appropriate amount of salt and monosodium glutamate. You can cook.

Tips for stewing ribs

● Add some vinegar to the stewed spareribs, which is easy to cook. It can dissolve calcium, phosphorus, iron and other minerals in ribs, which is beneficial to absorption and has high nutritional value.

● When stewing ribs, add a few pieces of washed orange peel to the pot, which can remove the peculiar smell and greasy feeling, and at the same time, make your soup more delicious.

I hope it helps you.