Wash the ribs, add thirteen spices, salt, cooking wine, ginger slices and onions and marinate for 20 minutes.
Put the marinated spareribs in a pot, add water to drown the spareribs, and add onion, ginger, star anise, fragrant leaves, cinnamon, pepper, soy sauce, soy sauce, chicken essence and salt.
After the water is boiled, stew for about 45 minutes, and the stewed ribs are picked up for use.
Add 1 spoonful of sugar, 1 spoonful of tea and half a spoonful of rice to the pot.
Add the right amount of sesame oil.
Stir well.
Put the steamer in the pot and put the ribs on it.
Cover the pot, put it on medium heat, smoke white smoke for two minutes.
Either cold or hot will do.
Simple method of smoked ribs How to make smoked ribs is the most authentic?
Smoked ribs ingredients: 300 grams of water gluten and 300 grams of lotus root.
Accessories: egg 120g bean powder 25g.
Seasoning: spiced powder 2g sugar 5g monosodium glutamate 2g rapeseed oil 50g sesame oil 10g salt 3g.
Cooking method
1. Wash the fresh lotus root, cut off the edges along the length with a knife, grow into a quadrangular shape, and then cut into paper strips (for bones);
2. Beat the eggs, add bean flour and salt, and stir evenly to form a paste;
3. Evenly spread the evenly stirred egg paste on the lotus root strips;
4. Then knead the raw gluten into strips and wrap them on the lotus root strips;
5. Put oil in the pot one by one, the oil temperature is about 70%, and fry until golden brown, that is, ribs;
6. When the cypress branches are on fire, put the fried ribs in a sieve, put them on the burning cypress branches, smoke out the fragrance, take them out and brush them with sesame oil.
What's the most delicious way to cook smoked ribs?
The practice of smoking ribs
Composition:
Pork ribs, spiced powder, salt, cooking wine, ginger, onion, mash juice, salt water, tobacco, sesame oil, pepper, cooked vegetable oil.
Operation:
1. Cut three ribs into large pieces, add salt, ginger slices, onion slices, allspice powder, cooking wine and pepper, mix well for 20 minutes, steam in a cage until just cooked, take out and put in a brine pot, heat until the meat can leave the bones, and then fry in a hot oil pot until the color is golden and the meat is dry and fragrant.
2. Put the fried spareribs in a fumigation furnace, light the smoky material, take them out when the spareribs are dark red and smell smoky, brush them with sesame oil, cut them into small pieces and put them on a plate.
How to make a good video of the home cooking practice of smoked ribs
material
condiments
3 ribs
680 grams of white radish
condiments
energy
Proper amount
verdant
Proper amount
monosodium glutamate
1?o'clock
Practice of stewed radish with smoked ribs
1.
Food map
2.
Wash onion and radish and cut into pieces. Radish is a hob block.
3.
After washing the smoked ribs, cut them into pieces, take ginger and cut everything.
4.
Put cold water in the soup pot, add smoked ribs, onions and ginger.
5.
Skim off the foam after ten minutes.
6.
After about twenty minutes, put in the radish pieces.
7.
Cover and simmer (I tasted it during the period, it was too salty, the soup was a little small, and boiled water was added)
8.
Stew until the radish has no white heart and the soup is thick and white, then add the shallots and monosodium glutamate.
9.
Put it in the bowl.
My friend gave me smoked bacon flesh and blood, and my mouth smelled of smoke. I don't know how to do it.
Smoked, hung, steamed or fried when eating, delicious.
How to cook bacon
How to cook bacon
Raw material selection renovation → boiling → smoking → finished product.
Raw and auxiliary materials include pork 50kg, crude salt 3kg, sugar 200g, pepper 25g, star anise 75g, cinnamon 100g, fennel 50g, fresh ginger 150g and green onion 250g.
Processing technology: 1. Selection and renovation of raw materials: select the pork that has passed the health inspection, remove the bones, hairs, blood clots and impurities, soak the square pieces of Miyagi 15cm in water for 2 hours, then drain and cook.
2. Boiling: Pour the stock into the pot, add all the auxiliary materials except sugar, and boil over high fire. Then put the meat into the pot and cook it. After boiling, skim the soup oil and dirty foam, turn the pan every 20min minutes and cook for about 1 hour. Skim off the soup oil and foam before cooking, put the meat on a plate, control the moisture, and then put it neatly in a fumigation drawer for smoking.
3. There are two ways to smoke bacon: one is to sit on the stove with an empty iron pot, heat the white sugar at the bottom of the pot with strong fire until it smokes, and put the fumigation drawer in the iron pot for about 10min before taking it out; Another fumigation method is to put the sawdust shavings into a fumigation furnace for about 20 minutes to get the finished product.
How to make smoked ham? 10 point
The best way to cook ham is to cook or season other dishes. This paper introduces several local cooking methods in Jinhua: 1. Cooking: Steamed in a steamer, cooled, boned and sliced for eating. 2. Slice the ham or slice the ham packed in a small vacuum as seasoning. When steaming chicken, duck, goose, pigeon, pork, fish, soft-shelled turtle and seafood or eggs and tofu, spread a few slices of ham, which will be better in color, fragrance and taste. Sliced ham is an essential seasoning for all kinds of advanced soups. Especially boiled bamboo shoots, wax gourd and radish pieces are more popular. 3. Gold and silver trotters: soak the ham trotters overnight, wash them with hot water (with a little alkali), scrape them clean, cut them open, cut them into 5-6 knives (with broken bones and skins), add water to the casserole, simmer for 30 minutes, add the washed and softened fresh trotters, simmer for 65,438+0-2 hours until they are soft and crisp, and eat while hot. Chicken and duck stewed with ham claws are better. Old duck pot 500g old duck (Jiangnan Ma duck), a small piece of Jinhua ham, 70g dried bamboo shoots, 2 onions, 3 ginger, 1 tablespoon cooking wine, and the salt is appropriate according to personal taste (be careful not to put too much, because Jinhua ham is salty). Practice: 1, clean the old duck, boil the water, and put the old duck in boiling water to cook over high fire. Slice Jinhua ham, soak dried bamboo shoots in water for more than 5 hours in advance, and wash them for later use. 3. Put the old duck into the soup pot, add ham, dried bamboo shoots, scallion and ginger slices, add cooking wine 4, pour enough water, and the water surface will be flooded with solids. After four and a half hours, we can get 250g of chrysanthemum and yellow croaker soup, 2g of ginger, 20g of onion and 65438 of chicken soup. 20g of Jinhua ham shreds, 20g of soft tofu160g, 2g of eggs, 5g of raw flour15g, 5g of oil and coriander, 3g of chrysanthemum, 3g of sesame oil and refined salt, 6g of pepper, 6g of soy sauce and 3g of cooking wine. The production process is 1, and the onion and ginger pieces are used. 2. Shred the cooked ham and mushrooms, and break the yolk for later use; 3. Add oil to the wok, stir-fry shallots, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, and boil again. Then put the fish with egg yolk and tofu juice into the wok, add soy sauce, refined salt and vinegar, stir well, take the wok and put it on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper. Winter melon ham soup ham, topped with cloud legs and Jinhua ham. Choose only the thin and hard parts. As Mr. Liang Shiqiu said in "Yashe talks about eating ham". "Slice with a sharp knife, the lean meat is as bright as fire, and the fat meat is faintly transparent". Peel the wax gourd. Cut a finger into wide pieces and set it aside. Peel the edamame and set aside in pairs. Choose a thick and tender tip, soak it for four to five hours, and cut it into thin strips one inch long and two minutes wide for use. Boiled water. Add ham slices and bring to a boil. Add the fried tip and edamame, bring to a boil, and simmer until the soup is slightly thick and the ham is fragrant. Add wax gourd and bring to a boil. Salt, a little chicken essence. Turn off the fire. Cover the pot and let it simmer for ten to fifteen minutes. Take a pot, put it in a soup bowl and pour a little sesame oil. Ingredients: cooked and thin Jinhua ham, chicken breast, egg white, chopped green onion, fresh soup, cooking wine, refined salt, monosodium glutamate, wet starch and salad oil. Practice: Cut the ham into pieces. Cut the chicken breast into dices slightly larger than the diced ham, mix them with salt, egg white and cooking wine, dip them for a while, and moisten the starch slightly to make them even. Put the wok on the fire and add the salad oil. When the oil temperature is 40% hot, add diced chicken, spread it with chopsticks, and pour it into a colander to drain the oil. Leave a little oil in the original pot, add chopped green onion, diced ham and diced chicken, cook cooking wine, add fresh soup and monosodium glutamate, push evenly, dilute with wet starch, and pour in bright oil, and serve. Features: elegant and pleasant, delicious ham, tender and smooth diced chicken, rich in nutrition, suitable for wine and rice. Ingredients of Golden Leg Yuye Soup: cooked and thin Jinhua ham, spinach leaves, chicken breast, egg white, Jiang Mo, fresh soup, cooking wine, white sugar, refined salt, dried starch and cooked lard. Practice: Cut the cooked thin ham first, and then chop it. Wash spinach leaves and chop them into fine mud. The chicken breast was smashed into chicken paste with the back of a knife. Heat a pot, add cooked lard, stir-fry ginger slices until fragrant, pour in spinach puree mixed with refined salt, sugar, cooking wine and monosodium glutamate, stir-fry a little, that is, add fresh soup, add chicken puree and ham powder mixed with egg white while stirring, add diluted wet starch after boiling, push evenly, pour in a little cooked lard, and pour into the soup basin. Features: bright color, fresh and delicious, nutritious and healthy. ......
How many kinds of delicious food can smoked ham make? How come?
The best cooking method of ham is:
Cooking or seasoning is other dishes. This paper introduces several local cooking methods in Jinhua:
First, cooking: steaming in a steamer, cooling, deboning and slicing for eating.
2. Slice the ham or slice the ham packed in a small vacuum as seasoning. When steaming chicken, duck, goose, pigeon, pork, fish, soft-shelled turtle and seafood or eggs and tofu, spread a few slices of ham, which will be better in color, fragrance and taste. Sliced ham is an essential seasoning for all kinds of advanced soups. Especially boiled bamboo shoots, wax gourd and radish pieces are more popular.
3. Gold and silver trotters: soak the ham trotters overnight, wash them with hot water (with a little alkali), scrape them clean, cut them open, cut them into 5-6 knives (with broken bones and skins), add water to the casserole, simmer for 30 minutes, add the washed and softened fresh trotters, simmer for 65,438+0-2 hours until they are soft and crisp, and eat while hot. Chicken and duck stewed with ham claws are better.
Old duck pot
500g old duck (Jiangnan duck), a small piece of Jinhua ham, 70g dried bamboo shoots, 2 onions and 3 ginger.
Cooking wine 1 tablespoon, salt according to personal taste (be careful not to put too much, because Jinhua ham is salty)
Exercise:
1, clean the old duck, bring the water to a boil, put the old duck into the boiling water, cook it with strong fire for 5 minutes, let the blood bubble out, take out the duck and rinse it with water.
2. Slice Jinhua ham, soak dried bamboo shoots in water for more than 5 hours in advance, and wash them for later use.
3. Put the old duck into the soup pot, add ham, dried bamboo shoots, scallion, ginger slices and cooking wine.
4. Pour enough water, and the water surface will be submerged by solids.
5. Cook for four and a half hours.
Chrysanthemum and yellow croaker soup
raw material
250g of yellow croaker, 2g of ginger, 20g of onion, 0/000g of chicken soup/kloc-,50g of shredded mushrooms and bamboo shoots, 20g of Jinhua ham, 0/60g of soft tofu/kloc-,2 eggs, 0/5g of raw flour/kloc-,5g of oil parsley, chrysanthemum morifolium, sesame oil and essence.
manufacturing process
1. Marinate the fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam it in a cage for 6 minutes and take it out;
2. Shred the cooked ham and mushrooms, and break the yolk for later use;
3. Add oil to the wok, stir-fry shallots, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, and boil again. Then put the fish with egg yolk and tofu juice into the wok, add soy sauce, refined salt and vinegar, stir well, take the wok and put it on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper.
Winter melon and ham soup
Ham, topped with cloud legs and Jinhua ham. Choose only the thin and hard parts. As Mr. Liang Shiqiu said in "Yashe talks about eating ham". "Slice with a sharp knife, the lean meat is as bright as fire, and the fat meat is faintly transparent". Peel the wax gourd. Cut a finger into wide pieces and set it aside. Peel the edamame and set aside in pairs. Choose a thick and tender tip, soak it for four to five hours, and cut it into thin strips one inch long and two minutes wide for use.
Boiled water. Add ham slices and bring to a boil. Add the fried tip and edamame, bring to a boil, and simmer until the soup is slightly thick and the ham is fragrant. Add wax gourd and bring to a boil. Salt, a little chicken essence. Turn off the fire. Cover the pot and let it simmer for ten to fifteen minutes. Take a pot, put it in a soup bowl and pour a little sesame oil.
Roasted diced chicken
Ingredients: cooked and thin Jinhua ham, chicken breast, egg white, chopped green onion, fresh soup, cooking wine, refined salt, monosodium glutamate, wet starch and salad oil.
Practice: Cut the ham into pieces. Cut the chicken breast into dices slightly larger than the diced ham, mix them with salt, egg white and cooking wine, dip them for a while, and moisten the starch slightly to make them even. Put the wok on the fire and add the salad oil. When the oil temperature is 40% hot, add diced chicken, spread it with chopsticks, and pour it into a colander to drain the oil. Leave a little oil in the original pot, add chopped green onion, diced ham and diced chicken, cook cooking wine, add fresh soup and monosodium glutamate, push evenly, dilute with wet starch, and pour in bright oil, and serve.
Features: elegant and pleasant, delicious ham, tender and smooth diced chicken, rich in nutrition, suitable for wine and rice.
Golden leg jade soup
Ingredients: cooked and thin Jinhua ham, spinach leaves, chicken breast, egg white, Jiang Mo, fresh soup, cooking wine, white sugar, refined salt, dried starch and cooked lard.
Practice: Cut the cooked thin ham first, and then chop it. Wash spinach leaves and chop them into fine mud. The chicken breast was smashed into chicken paste with the back of a knife. Heat a pot, add cooked lard, stir-fry ginger slices until fragrant, pour in spinach puree mixed with refined salt, sugar, cooking wine and monosodium glutamate, stir-fry a little, that is, add fresh soup, add chicken puree and ham powder mixed with egg white while stirring, add diluted wet starch after boiling, push evenly, pour in a little cooked lard, and pour into the soup basin.
Features: bright color, fresh and delicious, nutritious and healthy. ......
How to smoke pig's head meat with smoked liquid
The practice of smoking pig's head meat is also a kind of meat food, but it is different from pig's body meat in taste and meat quality, fat but not greasy, and the crispy bones inside are chewy, so many people have a special liking for pig's head meat, which is also a kind of appetizer that people like very much. Smoked pig's head meat is a common way to eat. Is it complicated to make smoked pig's head meat? Let's have a look. The smoking method of pig's head meat has a special meat quality, which can bring different meat flavor to people. At the same time, pig's head meat has a high health care function, which is of great help to nourish yin, tonify deficiency and nourish blood, so everyone can cook pig's head meat by themselves. Pig's head 25kg fennel 13g pepper 35g onion (net) 500g aniseed 50g fresh ginger 125g cinnamon 75g salt 1.25kg (1) Remove the hair from the pig's head, dig out impurities such as ear hair and wash it. Then dig out the mouth strips, split the pig's head, take out the pig's brain, soak it in clear water, drain the blood stains, and then soak it in water at 80℃ 15~20min. (2) Before filling the pot, check the tenderness of the pig head. Put the old one on the bottom and the tender one on the top. Then add water and seasoning. Boil with high fire first, then switch to low fire 1h, and cook for 2 ~ 3 hours before and after, subject to peeling off the flesh and blood by hand. It is important to master the temperature and time. If the fire is big and lasts for a long time, the pig's head will be boiled and the output will be reduced. Small fire, short time, poor color, fragrance and taste of products. (3) After the pig head is out of the pot, remove the bones and ladders, dig out the eyeballs, and then put the meat into the original pot to cook. Cooking back to the pot is to make the pork head taste again and achieve the purpose of disinfection. Cook on low heat 15 minutes. Pig's head meat is ruddy in color, fragrant and mellow, salty and sweet, fat but not greasy, which is easy to arouse people's appetite. So, when you are tired of eating pork, you might as well try making smoked pig's head. I believe it will definitely give you a different food experience and rich nutrition.
A friend in Sichuan gave it to me. He said that the roasted ribs smelled of smoke, and he wanted to know how to heat them when they were cold.
If it is not cooked, wash it to make soup or stew it with pickles. The most important thing is to see if it is salty.