braised pork ribs
Ingredients: ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, Amomum tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (soy sauce).
Preparation: Slaughter the ribs into 4cm pieces, put them into boiling water to remove blood, scoop them up and wash them for later use. Slice the ginger, wash the onion and tie them into a knot (about 3 pieces).
Practice: Pour the oil into the pan, and when the oil is still cold, add the white sugar (more, about one sugar, 2.5 or 3 oil) at the same time. Stir-fry the sugar slowly with low heat. When the sugar water starts to turn brown-red and brown-red foam, immediately pour the ribs into the pan and stir-fry, then add ginger slices, pepper and spices, stir-fry a little cooking wine and soy sauce for color, add water, and add salt and onion.
Tip:
1, the sugar color is too heavy, and the frying method is quite authentic. If you use rock sugar, it will be brighter.
2, put soy sauce and fermented bean curd without salt.
3. If I cook it, I will probably put a lot of mushrooms in it.
4. Don't mention monosodium glutamate to me. If you can use it, you don't need it. It has nothing to do with your health. Cooking wine is rich in amino substances. When it is combined with salt, it produces amino substances. This amino substance, which is what we eat fresh, is the component of monosodium glutamate. If fresh-keeping agents are added here, it will not only destroy the protein balance of food itself, but also be detrimental to the absorption of meat and fish protein.
5. Braised eggs are next to the ribs.
6, the most important thing in the production of ribs is the heat, 3 points to make 7 points of heat. Cooking is not only a culture, but also an art and technology.
7, don't thicken. Collecting juice is not the same as thickening.
8. Don't ask why you don't put other spices, so it tastes better to grab a handful of spices and eat them directly. Spices such as aniseed and cinnamon should also be put less when cooking meat. If the human body ingests too much of this medicinal seasoning, it will also lead to cancer.
9, garlic, be sure to put garlic. My heart, meat with garlic, fish with ginger.
10. It is better to pat ginger and garlic before cooking. The cell sap of ginger contains a special substance-volatile oil, which can prevent the accumulation of cholesterol and inhibit the absorption of cholesterol by human body. The amino acids and enzymes in the photographed garlic are fully combined with air, which can produce allicin to help the human body resist aging and prevent tumors.
1 1, hot water meat, cold water fish. Except for stew soup. Cold water, pot and meat.
Home-cooked practice of seeking simple and delicious braised pork ribs
Ingredients: 800g ribs, 2 tablespoons soy sauce, 2 tablespoons soy sauce 1 tablespoon cooking wine, and 2 tablespoons salt 1.
5 teaspoons, chicken essence 1 teaspoon, odorless powder 1 teaspoon, appropriate amount of dried pepper, scallion 1 piece, ginger 1 piece, 2 star anise, and half a tablespoon of pepper. Steps 1, put water and pepper in the pot to boil, put ribs in the fire to boil, take out the ribs, wash and drain the water for later use.
2. Put the oil in the pot, stir-fry the onion, ginger and star anise with low fire, then pour in the ribs and stir-fry until they are slightly yellow, add the dried peppers, and continue to stir-fry until the edges of the ribs are brown. 3. Pour cooking wine along the edge of the pot.
Stir-fry a few times, pour in soy sauce along the side of the pot, add spiced powder, drown the ribs with water, and bring to a boil with high fire. After boiling, simmer for 30 to 50 minutes, and add the right amount of salt.
4, the juice is collected to be sticky, and the chicken essence can be transferred out of the pot. Methods and skills 1, adding pepper when blanching has the effect of removing fishy smell and increasing fragrance.
2. Nowadays, there is a lot of water in meat, so stir-frying is a very important step. If the water content in meat is high, the meat will not be fragrant and tender. 3. After adding water, it is necessary to uncover the pot cover and boil it to remove the raw taste of soy sauce-cover the pot cover and simmer-cover the pot cover and collect the juice.
There is a pressure cooker to press directly. But the effect is definitely not as good as that of burning.
4, if you want to put sugar, you can put it before the last juice, and improve the color. 5, the salt is placed before the juice is collected, it should be put lightly, otherwise the juice will be salty when it is dry.
Home-cooked practice of braised pork ribs
Ingredients: ribs or small ribs Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiling water: 1. Put the appropriate vegetable oil in the pot, add the ginger and onion after heating, and then put the ribs into the pot to stir fry, braise the ribs (19) 2.
4. After seeing that the ribs have been burnt, add appropriate salt according to the salt, and then change the fire to collect the juice. 5. The last delicious braised pork ribs are made.
If someone likes to eat sweet and sour pork ribs, vinegar can be added, and more white sugar is needed. I don't know if the home-cooked braised pork ribs mentioned above are to your taste. I have also searched a lot of information about the home-cooked braised pork ribs and introduced many home-cooked braised pork ribs. The home-cooked braised pork ribs vary from person to person.
Everyone has a good practice of braised pork ribs, and my practice of braised pork ribs has a good effect. The home-cooked practice of braised pork ribs should be based on your own symptoms. If you find a better home-cooked practice like braised pork ribs, please tell me about it.
How to cook home-cooked braised pork ribs?
Method 1: Raw ribs or small ribs are made with ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate and boiling water. Method 1, put appropriate vegetable oil in the pot, heat the ginger and onion, then put the ribs into the pot and stir-fry. 2. After the meat turns pale, add soy sauce, cooking wine and sugar, and then add the ones that just submerged the ribs.
4. After seeing that the ribs have been burnt, add appropriate salt depending on the salt, and then change the fire to collect juice, and make delicious braised ribs. Method 2: Raw ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce) method 1, pork ribs are slaughtered into 4cm segments and put into boiling water to remove blood, and then picked up and washed for later use.
Slice the ginger, wash the onion and tie it into a knot (about 3 pieces). 2. Pour the oil in the pot. When the oil is still cold, add the white sugar (more, about one sugar, 2.5 or 3 oil) at the same time. Slowly stir-fry the sugar. 3. When the sugar water starts to turn brownish red and starts to emit brownish red foam, immediately pour the spareribs into the pot and stir-fry, then add ginger slices, pepper and spices; 4. Stir-fry and then pour a little cooking wine and soy sauce for coloring, add water, add salt and onion knots; 5. Turn to low fire and slowly burn the spareribs until they are soft, then pinch off the onions and big spices in the pot; 6. Collect the juice with high fire.
How many ways do you cook ribs at home?
The general practice of cooking ribs at home is as follows:
1. Stewed ribs
2. Sauced ribs
3. Braised pork ribs
4. Salt and pepper spareribs
5. Stewed ribs with cabbage and so on.
The following is the practice of home-cooked braised pork ribs:
[Braised ribs]
Features: pure flavor, crisp ribs, bright color and bright red.
Raw materials:
Pork ribs 1.5 kg, soy sauce 150 g, refined salt 15 g, cooking wine 8 g, onion 30 g, ginger 15 g, aniseed 5 g, sugar 10 g and water starch/kloc-0 g.
Production method:
1, onion cut into sections; Slice ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce, cooking wine, monosodium glutamate and a little salt, fry them in hot oil until golden brown, and take them out.
2. Add peanut oil to the spoon and stir-fry the pot with onion and ginger. When the fragrance is stirred, put the ribs into the pot, add soy sauce, cooking wine, refined salt, sugar and pepper star materials one after another. After boiling with high fire, remove the floating foam on the surface, turn to low heat and stew until the ribs are rotten, and thicken with starch.
(If you fry the sugar color, the color of the dishes will be better.)
How to cook braised pork ribs?
Hello!
Braised pork ribs are usually made in this way. Please refer to the following information, hoping to help you.
Raw materials of home-cooked braised pork ribs: pork ribs;
Ingredients for home-cooked braised pork ribs: tangerine peel, pepper, star anise, salt, oil, soy sauce and garlic;
Home-cooked practice of braised pork ribs;
1, the ribs should be washed, watered at least three times, then put a lot of oil and some ginger, and put the ribs after the oil is hot. This is the fried ribs, which will make the oil and meat easy to separate and taste good. About 1, 2 minutes, when the meat is dry, you can pick it up ~
2, leave some of the remaining oil, pick up other oil and stir-fry other dishes. Put garlic. After the oil is hot, add soy sauce, so be sure to soy sauce! ! This is the step of frying soy sauce. You don't need too much soy sauce, just fry it dry and let the water evaporate. About 20 seconds.
3. Immediately after that, put the ribs just now, and then add half a packet of spices, that is, dried tangerine peel, pepper, star anise and so on, so that you can quickly taste them. Let's fry them together for half a minute, and add water as soon as you see that there is almost no soy sauce.
4. After adding water, when the water boils, stew it with low heat, cover the lid and wait for 20 minutes, then open the lid. Wow, it's super fragrant ~ ~
5, add some salt, stir fry, OK, you can serve.
6, you're done, full of color and flavor.
Reference menu diagram:
How to do it, how to do it, how to do it, and how to do it at home with photos
foodstuff
900g of ribs, 3g of salt, 3g of scallion, 80g of ginger 10g of aniseed, 2 red dates, 2 rock sugar, 30g of rice wine.
step
Steps for braising spareribs 1 1. First, clean the spareribs and have time to soak them for half an hour.
Step 22: Stir-fry the water in the ribs with medium and small fire, and then pour out the sewage.
Steps of braising spareribs 33. Add 30 grams of rock sugar to fry when there is still some moisture.
Note: If the pan feels dry during frying, add a small amount of water to moisten it.
Steps of braising spareribs 44. Stir-fry and melt the rock sugar, then add spices (80g of green onion, 2g of ginger10g, 2g of aniseed and 2g of red dates).
Note: If the pan feels dry during frying, add a small amount of water to moisten it.
Steps of braised pork ribs 55. Stir-fry the spices and add 30 grams of rice wine to stir well.
The practice of braised pork ribs step 66. Pour in about 30 grams of soy sauce. Note: When pouring soy sauce, stir fry while pouring, and observe the color. Note: Different brands of soy sauce are colored differently.
Steps of braising spareribs 77. Add water to the meat, bring it to a boil with high fire, and then turn to low heat for slow stewing, which takes about 45- 1 hour.
The practice of braised pork ribs step 88. When the meat is crisp and rotten, add salt to taste.
Steps of braising spareribs 99. Continue stewing until there is still a little marinade.