Fancy way to eat ribs, easy to learn, fat but not greasy, tender meat soup fresh, really eaten. The hot summer, the heat is difficult to endure, move on a sweat, every day to eat some good, replenish the loss of nutrients, food current this mood will follow the good up. Today's theme is ribs, sharing 7 ribs practice, steamed, grilled, stewed, burned, not much time, tender meat soup fresh, eat heartily, it's really a relief!

----- steamed ribs -----

Steamed ribs do not take long, only 25 minutes can be easy to take off the bone, and the meat is tender and flavorful, do not have a drop of oil but spray incense, and even only a little bit of broth can be on the rice to eat.

Materials spare ribs 500 grams, 30 grams of soy sauce, 20 grams of oyster sauce, 2 grams of salt, 30 grams of wine, 1 piece of fresh ginger, 1 section of scallions, 2 dried chili peppers, a little black pepper, 30 grams of cornstarch, 1 scallion, 1 millet chili

1. spare ribs soaked in cool water for 10 minutes, the blood in the spare ribs drained clean;

2. fresh ginger shredded, scallions shredded, into the soy sauce, oyster sauce, yellow wine, salt, dried chili pepper segments, black pepper into the ribs basin, use chopsticks to toss evenly, marinate for at least half an hour, fully flavored;

3. marinated ribs into a large plate, if you can eat ginger, put the ginger wire into the same, marinated ribs of the soup is also poured into the soup together, and then scooped 2 tablespoons of cornstarch, the meat juice can be better locked in the meat, eat the meat tender;

4. will be The ribs and starch mix well, not too thick, there is a thin layer can be; the ribs plate, look more beautiful;

5. ribs plate into the pot of cold water, timed to 25 minutes, depending on the size of the ribs, the degree of thinness of the meat, the selection of the pig's tenderness to adjust the time;

6. out of the pot after the fragrant, sprinkled with minced scallions to increase the color of the aroma, the red millet chili pepper ring embellishment, but also the more tempting. The red millet chili rings decorated with them, but also more and more attractive.

----- Spare Ribs Winter Melon Lily Soup -----

Winter melon is now the most common melon vegetables, it is crunchy and juicy, lily and winter melon to cook a pot of soup, especially suitable for summer consumption.

Materials spare ribs 500 grams, 500 grams of winter melon, dry lily 1 small bowl, 2 slices of fresh ginger, a little salt, water

1. spare ribs chopped into small pieces, washed to remove the residue, clean;

2. blanching to remove impurities, the soup will be very clear;

3. spare ribs into the stewing pot, add the right amount of hot water, halfway through the water, as far as possible, do not add water. If you do need to add, but also to heat the water, to prevent the meat of the ribs by the cold tighten and not rotten; add two slices of ginger to go fishy;

4. Select the program of stew, 2 hours, you can also adjust the time according to the preferred taste;

5. ribs are almost ready to boil, will be the winter melon washed, deseeded, with the skin and cut into cubes;

6. dry lilies need to be washed in advance to soften the standby;

7. . about 15 minutes before the pot, the winter melon pieces into the soup;

8. and then soaked dried lilies into the soup, 15 minutes after the pot, according to taste salt.

----- Orange Juice Spare Ribs -----

This Orange Juice Spare Ribs, the flavor is very fragrant, the orange juice is placed in the pro out of the pot before, add a little sugar and salt a mix, this spare ribs flavor is really good, I feel that it is a little bit better than sweet and sour spare ribs.

Materials rib 800 grams, a little oil, ginger 1 piece, anise 1, 2 oranges, a little soy sauce, a little wine, salt, sugar 1 tablespoon, water

1. rib cut into uniformly sized pieces, clean;

2. into the cool water pot boil, blanch for 1 minute;

3. frying pan in a little oil, the rib into the pot, stir fry on low heat. Stir-fry the ribs in a pan over low heat and brown on both sides;

4. Pour in the cooking wine, a little soy sauce, sprinkle in the ginger and 1 star anise, stir-fry for a few minutes and then add the right amount of hot water, cover and simmer slowly for about 20 minutes;

5. Squeeze out the juice of the oranges and reserve it for later;

6. When the soup is almost done, the meat is also very bad, pour the orange juice into the pot;

7. Sprinkle a little salt, a spoonful of sugar and a few more drops of sugar and a little bit of water. a little salt, a spoonful of sugar, stir fry for 2 minutes, out of the pot.

----- Spare Ribs Roasted Potatoes -----

Potato texture and noodle and glutinous, how to eat like, lending the meat flavor, and then a pot of potato cubes, both as a meal, but also a dish, it is really eaten to the heart's content.

Materials 500 grams of pork ribs, 4 potatoes, braised soy sauce, salt, 2 anise, several cloves of garlic, ginger, 1 piece of cooking wine

1. ribs chopped into small pieces, washed, into a pot of cool water;

2. Boil on high heat, remove impurities, and then use chopsticks directly out of the pot, no need to rinse;

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

4. Blanch the ribs into the soup, pour in the cooking wine to cover the lid, and simmer over low heat;

5. Peel the potatoes, wash them, and cut them into hobnailed cubes;

6. Open the pot, and the chopsticks can be easily penetrated through the meat;

7. Add the potato cubes to the pot, and toss them to mix evenly, and if the soup is small, you can add some hot water as appropriate. You can add some hot water and salt to taste;

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

----- ribs and corn soup -----

The sweetness of the corn all seeped into the soup, the meat is tender and easy to chew without stuffing your teeth, the soup is also clear to the bottom, and the meat is also into the corn kernels and corn bones, drink a mouthful of broth, the sweetness of the gravy suddenly filled the oral cavity ~~

Materials ribs a few pieces of corn 2 pieces of ginger a piece of Chinese wolfberries, salt a little (can be put without) The corn section spread on the bottom, blanched ribs on the top, and then put on the ginger, because it is simmering, there is no rolling state, so it does not matter which one is on top of the bottom; and then pour into the appropriate amount of hot water;

5. Cover the lid, select the "stew" program, the time of about 2.5 hours; you can also use other types of stewpot or casserole to The time can also use other kinds of stew pot or casserole to stew, time according to like taste to adjust;

6. time, sprinkle cleaned berries, according to taste salt, a little mix can be; this soup is sweet, so the salt can be put can not be put.

----- Black Bean Spare Ribs Taro -----

Steamed taro spare ribs, spare ribs do not need to oil, no blanching, marinated in a marinade mix, and taro with the steam for half an hour, but also fragrant and tender and flavorful, free of frying frying annoyance, the air inside the house is not contaminated, there is no smell of oil on the body, dry and clean, easy to complete.

Materials 500 grams of small ribs, taro 3, 30 grams of soy sauce, 30 grams of soy sauce, 20 grams of cooking wine, 1 gram of salt, 10 grams of sugar, 1 piece of ginger, 1 star anise, 1 pinch of peppercorns, 2 dried red pepper, 30 grams of cornstarch, 2 small spoons of spicy edamame, a few scallions

1. Small ribs chopped small pieces, washed, soaked in water rubbed for 10 minutes, as far as possible to squeeze out the blood; < /p>

2.

2. Cut ginger into thin strips, dry red pepper and star anise broken, a handful of peppercorns, soy sauce, soy sauce, salt, sugar with the spare ribs into the pot; soy sauce, soy sauce brand is not the same, according to taste to adjust the amount of;

3. will be the spare ribs and seasoning stirred, marinated in 2 hours or so, can be stirred twice halfway, fully into the flavor;

4. 2 hours, sprinkle 3 small spoons of corn The amount of starch is about 30 grams, how much can be adjusted, as long as the ribs can hang on the paste can be;

5. Stir well, so that each piece of ribs can be coated with starch paste;

6. small taro scrape off the skin and clean;

7. cut into hobnail pieces, spread in the bottom of the container;

8. will be coated with starch paste ribs yard in the taro above, ginger anise and other seasonings can not be put in; scoop two spoons of spicy edamame evenly spread on the surface of the ribs, so that in the process of steaming, the flavor of edamame will seep into the ribs;

9. ribs taro into the steam oven in the middle, select "steam" mode, 100 degrees, 35 minutes, out of the pot sprinkled with minced shallots

9!

----- Braised Spare Ribs and Carrots -----

Braised Spare Ribs and Carrots, slightly sweet, carrots and oils combined, can be converted into vitamin A, the eyes and skin benefits, this is a nutritious stew, wine and rice are fragrant!

Materials ribs 500 grams, 2 carrots, a little cooking wine, several cloves of garlic, the right amount of red-hot soy sauce, the right amount of salt, star anise 2, ginger 1

1. ribs chopped into small pieces, into the cool water boiled over high heat;

2. ribs in the blood are formed in the floating foam, will be the ribs clamped out;

3. will be the ribs into the pot, pouring into the right amount of red-hot Soy sauce, garlic cloves, star anise, ginger, mix well;

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

5. Cover the pot with a lid, on the gas and then simmer for 30 minutes;

6. 2 carrots scrape off the skin;

7. Cut into hobnail pieces;

8. Put the carrots pieces into the pot, sprinkle a little salt, cover the lid, and then additional 10 minutes;

9. fragrant braised pork ribs stewed carrots.