The pattern of ribs is simple and easy to learn, fat but not greasy, tender meat and fresh soup, which really solves the problem. In the hot summer, the heat is unbearable, and you will sweat when you move. Eat something good every day to supplement the lost nutrition, and the food will be in a better mood at present. Today's theme is ribs. We share seven ribs. It doesn't take much time to steam, roast, stew and burn. The meat is tender and the soup is fresh, so we can eat as much as we like. What a relief!

-Steamed ribs-

It doesn't take long to steam the ribs, and the bones can be easily removed in 25 minutes. The meat is tender and delicious, but it smells delicious without a drop of oil, and even the only broth can be eaten.

Ingredients: 500g of ribs, 30g of soy sauce, 20g of oyster sauce, 2g of salt, 30g of yellow rice wine, fresh ginger 1 slice, scallion 1 slice, 2 dried peppers, a little black pepper, 30g of starch, leek 1 root and millet pepper 1 slice.

1. Soak the ribs in cold water 10 minute, and drain the blood of the ribs;

2. Shred fresh ginger and onion, put the light soy sauce, oyster sauce, yellow wine, salt, dried pepper segments and black pepper particles into a basin, stir them evenly with chopsticks, and marinate for at least half an hour to fully taste;

3. Put the marinated ribs into a large plate. If you can eat ginger, put the shredded ginger together, pour the soup of marinated ribs together, and scoop 2 spoonfuls of starch, which can better lock the gravy and make it tender.

4. Mix the ribs and starch well, not too thick, just a thin layer; Put the ribs on the plate to look more beautiful;

5. Put the sparerib plate into the cold water pot for 25 minutes regularly, and adjust the time according to the size of the sparerib block, the thickness of the meat and the tenderness of the selected pig;

6. Spray incense after cooking, sprinkle with chopped green onion to add color and fragrance, and the red millet spicy circle is dotted with it, which is more and more attractive.

Pork ribs, melon and lily soup

Winter melon is the most common melon vegetable at present. It tastes crisp and juicy. Lily and wax gourd boil a pot of soup, especially suitable for summer.

Ingredients: 500g of sparerib, 500g of wax gourd, dried lily 1 small bowl, 2 slices of fresh ginger, a little salt and proper amount of water.

1. Chop the ribs into small pieces, wash off the residue and clean them;

2. Blanch the water to remove impurities, and the soup will be very clear;

3. Put the ribs in the saucepan, add appropriate amount of hot water, and try not to add water in the middle. If you really want to add it, heat the water to prevent the ribs from being chilled; Add two slices of ginger to remove fishy smell;

4. Choose the program of stewing soup for 2 hours, or adjust the time according to your favorite taste;

5. When the ribs are almost cooked, wash the melon, remove the seeds, and cut into pieces with skin;

6. Dry lily should be washed and soaked in advance for use;

7. Pour the wax gourd into the soup about 15 minutes before taking out;

8. Pour the soaked dried lily into the soup, take it out after 15 minutes, and sprinkle with salt according to taste.

-orange ribs-

This orange juice sparerib tastes delicious. Put orange juice before cooking, add a little sugar and salt, the ribs taste really good, and feel a little better than sweet and sour ribs.

800g sparerib, a little oil, ginger 1, star anise 1, 2 oranges, a little soy sauce, a little cooking wine, a proper amount of salt, sugar 1 tablespoon, and a proper amount of water.

1. Cut the ribs into pieces with uniform size and clean them;

2. Boil in a cold water pot, and blanch 1 min;

3. Pour a little oil into the wok, drain the ribs into the wok, and stir fry on both sides with low heat until slightly burnt;

4. Pour in cooking wine, a little light soy sauce, sprinkle with ginger slices and 1 star anise, stir fry a few times, add appropriate amount of hot water, cover and simmer for about 20 minutes;

5. Squeeze orange juice for use;

6. The soup is almost collected and the meat is rotten. Pour orange juice into the pot;

7. Sprinkle a little salt and a spoonful of sugar, stir-fry for 2 minutes, and take out the pot.

Braised potatoes with ribs

Potatoes taste waxy and delicious. You like them all. With the taste of meat, a pot of potato chips can be eaten as both a meal and a dish, which is really satisfying.

Ingredients: 500g spareribs, 4 potatoes, moderate amount of braised soy sauce, 2 pieces of salt, star anise, several cloves of garlic, ginger 1 piece, cooking wine.

1. Chop the ribs into small pieces, wash them and put them in a cold water pot;

2. Boil over high fire, remove impurities, and then use chopsticks to take out the pot directly without washing;

3. Pour more hot water into the pot, pour appropriate amount of braised soy sauce, garlic, ginger slices and star anise, and boil;

4. Put the blanched ribs into the soup, pour them into the cooking wine cover, and simmer slowly;

5. Peel potatoes, wash them and cut them into hob blocks;

6. Open the pot, chopsticks can easily pierce the meat;

7. Put the potato pieces into the pot and stir well. If there is little soup, you can add some hot water appropriately and add salt according to your taste;

8. Cover the lid, simmer on low heat until the potatoes are soft and cooked, and turn off the heat.

-Pork ribs and corn soup-

The sweetness of corn permeates into the soup, the meat is tender and chewy, and the soup is crystal clear. There is also meat in corn kernels and corn bones. After drinking the broth, the sweet gravy immediately fills your mouth ~ ~

Ingredients: some spareribs, 2 corns, 1 ginger, some medlar, a little salt (optional), and proper amount of water.

1. Clean the ribs and spine, cut off the top of the corn, rinse it, and keep the corn husk close to the corn kernels, which has the effect of clearing away heat and diuresis, and the soup will be sweeter;

2. Cut the corn into sections with skin; Blanch the ribs at the same time;

3. Slice ginger;

4. Spread the corn section below, put the blanched ribs, and then put the ginger slices. Because it is boiled in water and there is no tumbling state, it doesn't matter which one is above; Then pour an appropriate amount of hot water;

5. Cover the pot and choose the "stew soup" program for about 2.5 hours; You can also stew in other kinds of saucepans or casseroles, and the time can be adjusted according to your favorite taste;

6. When the time is up, sprinkle the washed medlar, sprinkle salt according to the taste, and stir it a little; This soup is sweet, you can put salt or not.

-Fried ribs with black bean and taro.

Steamed taro with spareribs, spareribs without oiling or blanching, marinated and mixed, steamed taro for half an hour. It's fragrant, tender and delicious, avoiding the trouble of frying. There is no pollution in the air at home, and there is no smell of oil on my body. It's clean and easy to finish.

Ingredients: 500g sparerib, 3 taro, 30g light soy sauce, 30g dark soy sauce, 20g cooking wine, salt 1g, sugar 1g, ginger 1g, star anise 1g, pepper1g, and dried red pepper 2.

1. Chop the small ribs into small pieces, wash them, soak them in clear water for 10 minute, and squeeze out blood as much as possible;

2. Slice ginger, crush dried red pepper and star anise, pinch pepper, soy sauce, salt and sugar into the basin bone; Soy sauce and soy sauce are different brands, and the dosage should be adjusted according to the taste;

3. Stir the ribs and seasonings evenly, marinate for about 2 hours, and stir twice in the middle to fully taste;

After 4.2 hours, sprinkle 3 teaspoons of corn starch into the pelvis. The dosage of starch is about 30 grams, which can be adjusted as long as the ribs can hang pulp;

5. Stir evenly so that each rib can be wrapped with starch paste;

6. scrape the skin of taro clean;

7. Cut into hob blocks and spread them on the bottom of the container;

8. Put the ribs wrapped in starch paste on the taro without ginger, star anise and other seasonings; Scoop two spoonfuls of spicy lobster sauce and spread it evenly on the surface of the ribs, so that the fragrance of lobster sauce will penetrate into the ribs during steaming;

9. Send the ribs and taro to the middle layer of the steaming oven, select the "steaming" mode, 100 degrees for 35 minutes, and sprinkle with chopped green onion!

-Braised pork ribs and carrots-

Braised pork ribs and carrots taste slightly sweet. Carrots combined with oil can be converted into vitamin A, which is good for eyes and skin. This is a nutritious stew. It tastes delicious!

Ingredients: 500g spareribs, 2 carrots, a little cooking wine, several cloves of garlic, appropriate amount of braised soy sauce, appropriate amount of salt, 2 star anise, ginger 1 slice.

1. Chop the ribs into small pieces and boil them in cold water.

2. The dirty blood in the ribs has formed foam and the ribs have been squeezed out;

3. Put the ribs into the pot, pour in the right amount of braised soy sauce, garlic cloves, star anise and ginger, and mix well;

4. Pour in hot water again, you can put more;

5. Cover the lid and simmer for 30 minutes after ventilation;

6.2 Scrape off the skins of carrots;

7. Cut into hob blocks;

8. Put carrot pieces into the pot, sprinkle a little salt, cover, and add 10 minute;

9. Delicious braised pork ribs and stewed carrots.