I. Materials
400g of preserved ribs, 400g of glutinous rice, 2 tablespoons of vegetable oil, 2g of salt, 50g of fresh corn, 0/00g of carrot/kloc-0, 3 teaspoons of shallot 1 root, 3 teaspoons of soy sauce, 3 teaspoons of steamed fish black soybean oil and 0/g of sugar.
Second, practice.
1. Ingredients: ribs, glutinous rice.
Accessories: vegetable oil, salt, carrots, corn kernels, shallots, soy sauce, steamed fish, soy sauce.
2. Wash and soak the ribs overnight, cut into pieces and steam in a steamer for 30 minutes.
3. Wash and dice carrots, wash and dice shallots, and wash corn kernels.
4. Wash the glutinous rice, add rice and water to the rice cooker, and code the steamed ribs, carrots and corn kernels.
5. Add vegetable oil, cover the lid, turn on the machine, press the function key, press the stove to cook, select long grain rice, select strong flavor, and then press start cooking.
6. Add soy sauce, steamed fish oil, sugar, a little cold water and salt in a small bowl and mix well.
7. When the rice cooker drips and starts to keep warm.
8. Add the sauce evenly and slowly along the edge of the rice cooker, cover the rice cooker, keep the temperature for about 5 minutes, sprinkle with chopped green onion and mix well.
Question 2: There are air-dried ribs at home. How can I get them? I hope it is simple and homely. Can be stewed with many favorite vegetables, such as cabbage, cauliflower, kelp, potatoes and so on. Before eating the stew, put the ribs in the pot and cook them in cold water. O(∩_∩)O~ cauldron dishes are more suitable for the whole family or many people to eat together. Just like hot pot. Convenient, clean and atmospheric!
Question 3: The practice of air-drying pork chops is numerous:
1, 4 pieces of pork chops, take a large pot, code the pork chops with a layer of salt, press a basin on it, put it in the shade, turn it every other day, and pour out the water.
2. Shake off the salt particles from pork chops, soak them with pepper aniseed and soy sauce, and hang them in the shade for about 1 week. When they are found to be white, fat and oily, they can be frozen in the refrigerator, fried, steamed and claypot rice.
Some practices:
Wash a pork chop, dip it in salt, soy sauce and pepper, marinate for 3 days, and hang it in the shade to dry for about 7 days.
Question 4: How to make air-dried pork chops? The air-dried pork chops can be made into preserved ribs and glutinous rice:
I. Materials
400g of preserved ribs, 400g of glutinous rice, 2 tablespoons of vegetable oil, 2g of salt, 50g of fresh corn, 0/00g of carrot/kloc-0, 3 teaspoons of shallot 1 root, 3 teaspoons of soy sauce, 3 teaspoons of steamed fish black soybean oil and 0/g of sugar.
Second, practice.
1. Ingredients: ribs, glutinous rice.
Accessories: vegetable oil, salt, carrots, corn kernels, shallots, soy sauce, steamed fish, soy sauce.
2. Wash and soak the ribs overnight, cut into pieces and steam in a steamer for 30 minutes.
3. Wash and dice carrots, wash and dice shallots, and wash corn kernels.
4. Wash the glutinous rice, add rice and water to the rice cooker, and code the steamed ribs, carrots and corn kernels.
5. Add vegetable oil, cover the lid, turn on the machine, press the function key, press the stove to cook, select long grain rice, select strong flavor, and then press start cooking.
6. Add soy sauce, steamed fish oil, sugar, a little cold water and salt in a small bowl and mix well.
7. When the rice cooker drips and starts to keep warm.
8. Add the sauce evenly and slowly along the edge of the rice cooker, cover the rice cooker, keep the temperature for about 5 minutes, sprinkle with chopped green onion and mix well.
Question 5: How to prepare salted pork ribs and try to steam them.
Stew it with fresh ones.
Cooking is so capricious, you can try it, and it is a feature. If you don't succeed, eat by yourself, sum up your experience and try again until you succeed.
Question 6: How to make ribs delicious? Hello, the method of stewing ribs with potatoes is as follows:
Ingredients: 2 kg of ribs and 2 kg of potatoes.
Ingredients: vegetable oil, cooking wine, sugar, soy sauce, aniseed, pepper, dried pepper, ginger, onion and garlic.
Method:
1. Prepare bones and potatoes. You can decide how big the bone is.
2. Then boil half a pot of boiling water and put the bones in. Boil the bleeding water and take out the bone as soon as it changes color. Can't cook for too long. If cooked for too long, the bones will burn.
3. Then cut chopped green onion, shredded ginger and shredded garlic. Garlic pieces should not be too small, otherwise they will be tasteless.
4, pour oil in the pot, if you like light, don't have too much oil. When the oil is 80% hot, add the onion and garlic, and then add the bones. If you like something light, put less soy sauce. After the bone is colored, drain the water.
5. Put salt in the water for the first time, then add water and potatoes. The smaller the potatoes, the better. Cook them for a long time before you go out.
6. Mashed potatoes are hung on bones and taste good.
When the water boils for the second time, add a little sweet and sour onion and garlic. Then cook until potatoes and bones are cooked to your satisfaction.
Degree.
7, then out of the pot. This is our northeast stew, which is basically the taste of bones and has no other miscellaneous flavor.
I hope I can help you.
Question 7: How to stew ribs? The raw materials for stewing ribs are: ribs, potatoes, tomatoes, onions, ginger, garlic, salt, sugar, cooking wine and soy sauce. Chop the ribs and marinate them with soy sauce and cooking wine 10 minutes. I like to stir the ribs with a little starch before I put them in the pot. The ribs are covered with a thin layer of starch to make them smooth when cooking, which can also prevent the taste from losing. Peel potatoes, cut into hob blocks, drain and oil. This not only increases the taste, but also keeps the shape of potatoes easily. Potatoes are salted so that they don't consume oil when frying. This program is very troublesome. Potatoes will oxidize for a long time, and there will be a rust-like black spot on the surface. You can peel off the black spots. Wash the salt off the potatoes with water. Use kitchen paper to absorb the moisture attached to the potatoes, and fry the potato pieces until golden brown with low fire. Each tomato is divided into eight pieces. If the tomatoes are big, each slice can be cut smaller. Each onion is divided into eight pieces. Auntie says onion hearts are not delicious, so I throw them away every time. Cut ginger into pieces and peel garlic. The fire heats the oil pan. Come on. When the oil boils, add ginger and garlic and stir-fry for about two or three minutes. If it is not enough, add water. Stew until the potatoes are cooked and chopsticks can pass freely. Pour in tomatoes and onions and season with salt, sugar and light soy sauce. Cook over high heat until the juice is thick, and take out the pot. This dish basically retains the flavor of every raw material: sweet ribs, mellow potatoes with sand, slightly sour tomatoes and spicy onions. Ginger and garlic are used to remove the fishy smell of ribs. Some people like to use onion wok at first, while others like it.
Question 8: How to prepare ribs and how to eat them?
500 grams of ribs.
Two octagons
Ginger 10g pilgrims food
A moderate amount of onions can be eaten together.
30 grams of rock sugar food.
Lee Kum Kee Tian Cheng Yi Wei Super Fresh Soy Sauce 1 spoon.
A tablespoon of Lee Kum Kee brine juice.
A tablespoon of cooking wine.
A spoonful of vinegar is the same as food.
Proper amount of salt
Appropriate amount of chicken essence
Proper amount of oil
Appropriate amount of cooked white sesame seeds
Proper amount of water
Practice of sweet and sour pork ribs
Illustration of sweet and sour pork ribs 1 1. Prepare Lee Kum Kee brine juice and Lee Kum Kee Tiancheng's super fresh soy sauce.
Illustration of sweet and sour pork ribs 22. Put cold water on the pot, add ribs to boil, cook for another two minutes, remove and wash for later use.
Illustration of sweet and sour pork ribs. Prepare the ingredients, shred the ginger and cut the onion into chopped green onion for later use.
Illustration of sweet and sour pork ribs 44. Pour an appropriate amount of oil into the pot, heat it, add rock sugar, stir fry over low heat until it melts and turns brown.
Illustration of sweet and sour pork ribs 55. Add the ribs and stir-fry until coated with sugar.
Illustration of sweet and sour pork ribs. Add ginger and onion and stir-fry until fragrant.
Illustration of sweet and sour pork ribs. Add star anise, add Lee Kum Kee Tian Cheng Yi Wei super fresh soy sauce, Lee Kum Kee brine juice, vinegar and cooking wine and stir well.
Illustration of sweet and sour pork ribs. Add water and the ribs can be cooked. After the fire boils, simmer for 40 minutes.
Illustration of sweet and sour pork ribs. Stew until the soup is thick, add salt and chicken essence to taste, turn to high heat and stir fry quickly until the soup is dry, then turn off the heat.
Illustration of sweet and sour pork ribs 10 10. Dish and sprinkle with boiled white sesame seeds.
Question 9: How to prepare ribs and eat Sichuan-style braised ribs?
Ingredients: ribs 1.5 kg or so.
Ingredients: dried peppers, about 20 peppers, a handful of 30-40 ginger, a large piece of garlic, 6,7 onions, 1 to 1 salt, and a small amount of monosodium glutamate.
Practice: 1. Blanch the ribs first and pick them up.
2. Add a little oil after the pot is hot, wait a moment, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add ribs and green onions and continue to stir-fry. You can also add a little rice wine (personally, you can also add white wine).
3. Wait until the ribs change color (about 2 minutes), add boiling water, the water just doesn't pass the ribs or is a little less, and boil over high fire. After the water is boiled, simmer it until it is cooked (it took me 40 minutes).
4, add the right amount of monosodium glutamate, stir fry, turn off the fire, and then simmer for 5 minutes.
Sweet and Sour Spare Ribs
raw material
25g of ribs, a little tomato sauce, 25g of sugar, 20g of vinegar, 3g of cooking wine10g, 3g of salt and 0g of oil100g.
manufacturing process
① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) put oil in the bottom of the pot, add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly.
Question 10: How to stew the big bones of air-dried beef? The boiled soup can still be called delicious. Is it meat? Advice, don't waste.