Ingredients: Chopped ribs (frozen in the refrigerator about 1 hour, easy to chop)
Ingredients: sugar, vinegar, soy sauce, sesame.
1, put water into the wok, bring it to a boil, and pour the ribs again to remove blood foam. Cut off the ribs.
2. Put two small bowls of water in the wok again, pour in the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Between stir-frying, boil the water until it is dry. Stir-fried sesame seeds Can be loaded.
Ingredients: pork chop
Seasoning: 1 egg, vinegar, refined salt, dried starch, cooking oil, sugar, tomato pulp, cooking wine and soy sauce.
1. Wash pork chops, cut into thin slices with the thickness of 1 cm, then cut into long strips, put them in a bowl, add cooking wine, refined salt, soy sauce, egg liquid and dried starch, mix well and size.
2. Heat the wok over medium heat. When the cooking oil is heated to 50%, fry the ribs one by one until they are 70% cooked, and drain the oil. When the oil temperature of the original pot rises to 70% heat, fry the big row until golden brown and drain the oil.
3. Stir fry a little, add a proper amount of water, salt, sugar, vinegar and a small amount of water starch, pour in the fried ribs, burn until the marinade is thick, tightly wrap the ribs, pour in a little freshly burned oil, and then take out the pot and plate.
Note: stir-fry the tomato sauce in the oil pan, the oil temperature should be low, and the fire should not be big, because the tomato sauce is easy to paste. In addition, if cooked lard is used, the taste will be fresher.
Ingredients: ribs (small ribs) taste good.
1, chop ribs, splash water, rinse with warm water again, and drain.
2, add oil to the pot, a little more, saute ginger slices, pour the ribs and stir fry at the same time, add cooking wine, a little soy sauce and white sugar, stir fry together until the meat color turns golden red, add water to the ribs, and add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar) vinegar. Don't be stingy, or you will die sweet and tired.
3. After the fire boils, change it to low heat and simmer slowly. Don't worry, wait until the juice is slowly collected, turn it over several times in the middle, and wait patiently for the soup to dry. Thick syrup will be hung on the ribs, which is fragrant and delicious. Take a bite and have a taste.
note:
The thick sugar juice of sweet and sour pork ribs can be boiled without thickening, as long as the materials are sufficient, the proportion is appropriate and the heat is sufficient.
Sweet and sour pork ribs can't make too much soup, otherwise there is not enough sugar or the heat is short. What heat is better? After the ribs are taken out, clamp them with chopsticks. When the ribs are clamped off the plate, the thick juice will stick to the ribs, forming a sugar line, which seems to be able to pull out the silk, but in fact it can't. This grade of juice is the best.
2 introduction of cold dishes
Ingredients: ribs, salt, sugar, vinegar, cooking wine, ginger, onion, pepper, sugar, cooked vegetable oil and cooked white sesame.
Production method:
1. Chop the ribs into pieces, add salt, ginger slices, onion slices and pepper, mix well and taste, steam them in a cage until the meat and bones are separated, and take them out to dry.
2. Put the oil in the pot, add the ribs, fry until the color is light yellow, and remove the surface moisture after drying.
3. Add water, spareribs, cooking wine, sugar, white sugar and salt to a clean pot, and collect the juice on low heat until the spareribs are tasty and sticky. After adding vinegar, cool the pan, add white sesame seeds and mix well to serve.
3 honey ribs:
Material: pork chop (1 kg and a half)
Ingredients 1: 2 tablespoons of Lee Kum Kee barbecue sauce, 4 tablespoons of honey, minced garlic (half garlic), shredded ginger (half ginger), shredded apple (half apple), lemon juice (half apple), red wine (4 tablespoons), salt 1 small spoon, sesame oil/kloc-0.
Ingredients 2: tangerine peel, pepper, star anise, fragrant leaves, rosemary, cinnamon, tsaoko, clove, several each.
* Chop pork chops into small pieces, wash them, add 2 tablespoons of red wine and 1 sesame oil and mix well.
* Soak ingredient 2 in water, boil, cool and filter.
* Mix the liquid of ingredient 1 and ingredient 2 together, stir well, mix well with pork chop, and marinate in the refrigerator for 24 hours.
* The marinated pork chops are neatly stacked on the baking tray, and the marinated sauce is poured in. The amount of sauce is just below the amount of pork chops (you can add mushrooms and roast them together. Mushrooms absorb thick soup, which is very delicious and makes pork chops more delicious.
* Oven at 200 degrees, fire up and down, and bake in the middle layer for 20 minutes, so that pork chops can absorb some sauce.
* Take out the roasted pork chops, put them on the grill, brush them with honey, and bake them in the oven until the pork chops shine (mushrooms don't have to be put in the oven).
* After taking out, turn the pork chop over, brush it with honey and bake it until it shines.
Description:
1, because I personally don't like the taste of Lee Kum Kee barbecued pork sauce, so I just borrowed its color and consistency. If I think the process of curing pork chops is too troublesome, I can only marinate them with barbecued pork sauce.
2. Marinate pork chops with shredded apples, and the roasted pork chops have a faint fruity flavor.
3. Lee Kum Kee's barbecued pork sauce is very salty, so be careful when putting salt.
Laozao sparerib
Wash the ribs, rinse the water and dry them. Heat the oil pan, pour in the ribs and fry them thoroughly on both sides. At this time, add three spoonfuls of mash and sweet wine, onion, ginger and several aniseed peppers, stir fry a few times, then pour in half a bowl of soy sauce and sprinkle with salt. Stir-fry evenly, add a bowl of boiling water, turn to low heat after the fire boils, and collect the juice after one hour.
I think the advantage of using mash is that it replaces yellow wine and sugar, and the wine is more fragrant. It tastes sweet and slightly spicy, a bit like sweet and sour pork ribs, but I didn't put vinegar in it, so it's not sour or as sweet and greasy as sweet and sour pork ribs.
Cooking method of taro sparerib pot
1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.
2. Peel the taro, cut it into four pieces, fry it in hot oil until the skin turns yellow, and take it out for later use.
3. When the oil is hot, add minced garlic, stir-fry until fragrant, then add fried ribs, add cooking wine, oyster sauce, sugar, salt and water, bring to a boil, turn to low heat, and when the taro is cooked and soft, put it in a casserole for a while.
When the soup is cooked again, just sprinkle some coriander powder.
Sichuan style braised sparerib
Ingredients: ribs 1.5 kg or so.
Ingredients: about 20 dried peppers.
A handful of pepper, about 30-40 capsules.
A chunk of ginger.
6,7 cloves of garlic
Onion 1 to 1
Salt and monosodium glutamate
A small amount of sugar
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.
Grilled beef steak with green papaya
Ingredients: green papaya, small ribs, onion, ginger.
Practice: Peel and seed the green papaya, wash it, cut it into hob blocks, and chop the small ribs. Heat the wok and add oil. Stir-fry shallots and ginger, add rock sugar and stir-fry until golden brown, then add small rows and stir-fry until the skin is brown. Add soy sauce, wine, crystal sugar (broken into small pieces or dissolved in water) and papaya, stir-fry, add water, cover all the materials, cover the pot, simmer for 45 minutes, thicken the raw flour and sprinkle with less sesame oil.
Papaya is sweet and cold in nature, and has the effects of strengthening the spleen and regulating the stomach, clearing away heat and quenching thirst, soothing the liver and relieving depression. Now the weather is just right for everyone to drink, but don't eat papaya if you have a cold and cough.
Jiuzhi Chenpi Bone
Ingredients: sparerib (only in the middle section) 1 kg, nine-prepared dried tangerine peel (boiled), a little pepper and anise cinnamon (less than 2g in total), 3 tablespoons of soy sauce, and brown sugar 1 2.
Practice: Marinate the ribs with salt, sugar and light soy sauce for a while, put oil in the pot, add minced garlic and chopped green onion, and fry the ribs thoroughly with low fire. At the same time, all the seasonings and three bowls of dried tangerine peel are boiled in water for 15 minutes, and the seasonings are taken out, leaving dried tangerine peel, soup and fried ribs, which are put into a clay pot, added with a little light soy sauce and stewed for 45 minutes.
Stir-fried bone
It is a good season for pineapples. Those who like to eat raw fried bones will have good materials. Buy a pineapple, fry it and soak it in salt water, kill two birds with one stone.
There are not many materials, and ribs, spinach, onions and eggs are all common things.
Practice: Chop the ribs, marinate them with less salt and chicken powder, then mix the ribs and eggs together, fry them with raw flour, take them out (it is best to put the ribs in when the oil is boiling, then fry them thoroughly with low fire until they are hard), and filter the oil. Sweet and sour juice should be cooked in advance and mixed with tomato juice, white vinegar, sugar, vinegar and water. Stir-fry chopped green onion and spinach in a frying pan, add sweet and sour sauce to boil, add ribs and stir-fry, then bury clams.
How about it? You should love it!
Fried Spare Ribs with Spiced Salt
Ingredients: ribs, onion, ginger, red pepper, green pepper, onion, egg.
Exercise:
1. Chop the ribs into small pieces and marinate them with onion, ginger, corn flour, salt, sugar and soy sauce (it is best to marinate them 1 hour to taste).
2. Cut red pepper, green pepper and onion; Mix the egg batter with the eggs and flour, and stir well with a small spoon.
3. Wrap the ribs with egg paste evenly, then carefully put them in a wok with 50% oil temperature and fry until crisp, and drain the oil.
4. Add chopped red pepper, minced onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, then add ribs and stir well.
Braised ribs with black bean sauce
Heat the wok with oil, add ginger, onion, garlic and pickled pepper, stir-fry until fragrant, then add half a bowl of douchi (douchi is soaked in water in advance, first, it is soaked to disperse, and second, it is necessary to remove excess salt), then add ribs and stir-fry for a while, then add water (without ribs) and chicken powder to the wok, cover the lid and cook until the water is dry (it may take a little longer).
I burn less and less.
It's really thick black bean flavor * _ *
Plum sparerib
Raw materials:
A kilo of thick meat, big ribs and two plums.
Two onions and a red pepper.
Marinade:
Half a spoonful of Shao wine and soy sauce.
Seasoning:
Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate.
Exercise:
Cutting ribs into large pieces, crushing sour plums,
Apply to the side near the bone and marinate.
Hours, fry in boiling oil for two minutes.
Fill it up and wait until the oil temperature rises.
Fry the bones for another minute.
Shred red pepper and onion together.
Heat the pan, add two spoonfuls of oil and add seasoning.
Decocting with slow fire until sugar is dissolved, adding ribs,
Cover the pot and cook for two minutes, mix well and cook until juice.
After concentration, add shredded red pepper and shredded onion.
Du Jing sparerib
Raw materials:
Ribs 325g, eggs 1 piece, minced onion and ginger 10g, soy sauce 20g,
Jiu Shao 15g, sugar 50g, vinegar 20g, sesame oil 15g, and flour.
50g, water starch 10g, peanut oil 500g.
Exercise:
① Chop the ribs into small pieces 2.8 cm long, and add 5 grams of Shaoxing wine and soy sauce.
Soak 5 grams of oil, then knock in 1 egg and mix well. Add the flour paste.
Upward;
(2) light the wok, scoop in peanut oil and cook until half cooked, then add the ribs.
Stir-fry the pan with an iron spoon, stir thoroughly, scoop it up with a colander and let the oil burn wet.
When it is 80% hot, add the ribs and fry them until crisp, and pour them into the colander.
Oil. Heat the wok again and add a little oil, minced onion and ginger, Shaoxing wine and soy sauce.
White sugar, add a little water to boil, thicken with water starch, add vinegar,
Sesame oil, pour in ribs, turn well, and take out.
Fried bone with sweet and sour sauce
Ingredients: ribs, sesame oil, pork soup, white sugar, wet starch, Shaoxing wine, soy sauce, vinegar, refined salt, garlic, onion and ginger.
Exercise:
1. Chop the ribs into long strips, put them in a bowl, add refined salt and knead them evenly, then humidify the starch and mix well to make a paste;
2. Put the soy sauce, vinegar, sugar, onion, Jiang Mo, garlic, pork soup and wet starch into a bowl and stir them into thick sauce;
3. Put the wok on the fire, add sesame oil, heat it to 70%, put the pasted ribs in the wok, fry for 3 minutes (the time depends on the heat), and pick it up. Continue to heat the oil in the pot to 70% heat, then fry the ribs in the pot, immediately remove the pot from the fire for 3 minutes, then move the pot to high fire for 1 minute, and take it out when it is golden;
4. Drain the remaining oil in the original wok, then boil it with strong fire, add the sauce to boil it, add the ribs, turn the wok over several times until all the ribs are stained with the sauce, and pour the Shao wine. Serve.
Luobu sparerib soup
Raw materials:
Pork ribs 1KG, carrots 1KG, a piece of ginger (10cm long), about 8 red dates, a handful of medlar, onion and coriander (these two are not needed), salt, chicken essence and pepper.
Practice: 1. Chop the ribs into 4 cm long pieces, put them in water and cook until all the blood flows out, then pick them up and wash them for later use. Peel the basket, cut into pieces, and mash the ginger. Chop onions and parsley and put them on a plate.
2. Add enough water to the pot, pour in ribs, carrots, ginger, jujube, medlar, salt and chicken essence, cover the pot and boil, then turn to low heat and simmer until carrots can be easily cut off with chopsticks, and then sprinkle some pepper. When drinking, you can add chopped green onion and coriander according to everyone's taste, which has a special taste.
note:
Pork ribs must be cooked once in advance to get rid of blood, otherwise the smell of blood is enough to ruin a pot of soup.
It is best to adjust enough water at one time. If you want to mix it again halfway, remember to mix it with boiling water. Adding cold water will make the temperature of the soup drop suddenly, so that the protein and fat in the soup will solidify and cannot be melted into the soup, which will affect the taste of the soup. Similarly, when cooking other dishes or stews, don't add cold water halfway.