Ingredients: baby back ribs, black beans

Practice:

1, ribs into the water, knead the ribs to wash the blood, and then wash with water, with oil, salt, cornstarch, a little light soy sauce, sesame oil mix for a while to be used

2, black beans are also rinsed with water

3, the ribs to the plate,

4, stirring well. Add cornstarch, mix well, then add edamame, garlic, soy sauce mix well

5, steam fifteen minutes, you can Cantonese black bean sauce practice: Ingredients: 80 grams of edamame, 40 grams of ginger, 40 grams of dry onion, fried golden garlic 20 grams of minced garlic, 5 grams of peel, 40 grams of green onions, 40 grams of garlic, perilla leaves, 3 slices. Seasonings: soy sauce king 50 grams, 25 grams of oyster sauce, sugar 10 plant grams, 10 grams of dark soy sauce, 150 grams of raw oil, sesame oil and pepper each a little bit.

Method:

1) perilla leaves washed, torn. The skin is softened, washed, chopped. The green onion is washed, cut into pieces.

2) edamame, ginger, dry onion and garlic, minced.

3) In a pot of raw oil heat, the next all the ingredients burst incense, pick up, add crushed perilla leaves, minced perilla, and green onion and fried golden garlic puree, mixed with the seasoning, can be. Please pay attention to the heat control and the combination of ingredients.

Main ingredient: spare ribs

Accessories: minced tangerine peel, chopped scallions, minced ginger and garlic, chili peppers

Seasoning: black beans, sugar, daytime freshness, pepper, soy sauce, cornstarch, cooking wine, sesame oil

Methods:

(1) spare ribs chopped into small pieces, blanch in a pot with cooking wine, chopped black beans and wait for use;

(2) pot into the oil, into the ginger and garlic sauteed, then add black beans, tangerine peel and garlic. Fragrant, and then add black beans, minced tangerine peel, sugar, white pepper, soy sauce, cooking wine, days to add fresh, chili peppers stir-fry aroma;

(3) will be stir-fried black beans with chili peppers, cornstarch, sesame oil and pork ribs mixed well into the pot to steam for 15 minutes, out of the pot sprinkled with green onions that is completed. Ingredients 500 grams of pork chops Accessories 3 slices of Chinese cabbage Red pepper half Seasonings 1 slice of ginger 4 cloves of garlic 1 tablespoon of cooking wine 1/2 tablespoon of soy sauce 5 grams of starch 1 handful of tempeh 2 small green onions Vegetable oil 1 tablespoon of head pump 1 tablespoon of salt 1/2 teaspoon of sugar 1 teaspoon of cooking

1. dried tempeh slightly soaked in water and then chopped, be careful not to soak for a long time, the aroma will be lost. Put into a small bowl, garlic cloves peeled and minced into a small bowl, hot oil 1 tablespoon rushed into a small bowl, fragrant tempeh and garlic, mix well and spare

2. rib chop small pieces, about 2.5 -3.0 cm width, placed under running water repeatedly scrubbed until the water is clear, drained after adding ginger, seasoning salt, sugar, soy sauce, soy sauce, wine, dry starch and mix well to marinate for half an hour or so, the black beans and garlic into the mix

3. ready to steamer, to cabbage leaves auxiliary base, auxiliary base vegetables are not limited, my personal preference for cabbage leaves, after steaming has a light fragrance

4. the rib rows evenly into the steamer, as far as possible, laying do not overlap, in order to make the process of steaming ingredients can be uniformly heated

5. pot of boiling water over high heat, rib rows into the cover of the high-flying fire Steam for about 10 minutes

6. Steam the ribs at the same time, the red bell pepper and green onions picked clean, cut into pieces, ribs steamed pot, the pepper and green onions on top of the end of the sprinkle, on the table before serving a little mixing can be Main Ingredients: pork ribs 350g

Index: Ginger, garlic moderate amount of tempeh 2 tablespoons, small chili peppers 1

Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, half a tablespoon of sugar, 1 tablespoon of sugar, 1 tablespoon of black pepper. tablespoon, ? tablespoon sugar, 2 tablespoons cooking wine, 1 tablespoon cornstarch

How to make:

1. Wash the pork ribs, drain the water, put in the light soy sauce, dark soy sauce, cooking wine, sugar and scrub well.

2. Add cornstarch, scrunch again and marinate for 10 minutes

3. Chop ginger and garlic, mince edamame, and mince small chili peppers.

4. Add a tablespoon of oil to the pan and heat it up, add the tempeh first and saute.

5. Add ginger, garlic and small chili pepper and sauté, turn off the heat.

6. Pour the black bean sauce into the ribs.

7. Scratch well and marinate for 20 minutes.

8. Place the marinated ribs on a plate and arrange, cover with plastic wrap

9. Place in a steamer, steam over high heat and then cover with medium heat and steam for 20 minutes.

Tips:

1. Ribs should be selected ribs, cut pieces as small as possible, easy to steam.

2. If you don't like spicy flavor, small chili pepper can be omitted.

3. I like the color to look heavier, so I added soy sauce. If you like lighter color, you can omit the soy sauce in the seasoning.

4. After the various seasonings and ingredients are scratched with the ribs, marinate them for 20 minutes or more to ensure they are fully flavored.

5. The container should be covered with plastic wrap to prevent water vapor from entering the plate to form excess soup, affecting the flavor of the finished product. 1, selection: ribs should choose straight rows, to chop a little smaller pieces, 2.5-3.0 cm or so good, easy to cook and more flavorful tenderness. If you choose to make large ribs, you need to increase the ribs blanching process;

2, steaming time: to be flexible to grasp the steaming time, each stove fire strength is not the same, the amount of ingredients is not the same, the size of the steam container depth is not the same, so time-consuming will vary, but I believe that more than one or two times after trying to find the most suitable cooking time.