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 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 the practice of 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 satisfactorily. What a relief!

-Steamed ribs-

Steamed ribs don't take a long time, they can be easily deboned in 25 minutes, and the meat is tender and delicious. They don't need a drop of oil but smell delicious, 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, 1 piece of fresh ginger, 1 root onion, 2 dried peppers, a little black pepper, 30g of starch, 1 root chives and 1 millet pepper.

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

2. Shred fresh ginger and green onion, add soy sauce, oyster sauce, yellow wine, salt, dried pepper segments and black pepper particles into the pot, stir 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 pickled ribs together, and then scoop 2 teaspoons of starch to better lock the gravy and make it tender.

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

5. Put the sparerib plate in a 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 the incense after the pan, 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 tender, and it is rich in juice. Lily and wax gourd boil a pot of soup, especially suitable for summer.

Ingredients: 500 grams of ribs, 500 grams 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 it really needs to be added, heat the water to prevent the ribs from cooling and not rotting; 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 the pot;

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

Orange juice sparerib

This orange juice sparerib tastes delicious. Add orange juice and a little sugar and salt before cooking. The ribs taste really good and feel a little better than sweet and sour ribs.

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

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

2. Boil boiled water in a pot with cold water 1 min;

3. Pour a little oil into the wok, drain the ribs and put them into the wok, and fry the two sides slightly brown on low heat;

4. Pour in cooking wine and a little 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, and you like them all. With the taste of meat, a pot of potato pieces can be eaten as both a meal and a dish, which is really satisfying.

Ingredients: 500g pork ribs, 4 potatoes, appropriate amount of braised soy sauce, 2 pieces of salt, star anise, several cloves of garlic, 1 piece of ginger, 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 take it out of the pot directly with chopsticks without washing;

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

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

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

6. After boiling, chopsticks can easily penetrate the meat stuffing;

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

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

Ribs 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: a few spareribs, two corns, 1 slice of ginger, a few slices of medlar, a little salt (optional) and a proper amount of water.

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

2. Cut the corn into sections with skin; At the same time, blanch the ribs;

3. Slice ginger;

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

5. Cover the lid and select 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 mix well slightly; This soup is sweet, so you can put salt or not.

-Fried ribs with bean paste and taro.

Steamed taro with spareribs, marinated and mixed without oiling or blanching, and steamed with taro for half an hour. It is tender and delicious, which saves the trouble of frying. The air in the house is not polluted, and there is no smell of oil on my body. It is clean and easy to finish.

Ingredients: 500g of spareribs, 3 taro, 30g of soy sauce, 20g of soy sauce, 20g of cooking wine, salt 1 g, sugar 1 g, ginger 1 g, star anise 1 g, pepper 1 g, etc.

1. Chop 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, and pinch pepper, soy sauce, salt and sugar into the pelvis; Soy sauce and soy sauce are different brands, and the dosage is 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 amount of starch is about 30 grams, as long as the ribs can hang pulp, they can be adjusted;

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

6. Scrape the skin of taro and clean it;

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 adding seasonings such as ginger and star anise; Scoop two spoonfuls of spicy lobster sauce on the surface of ribs evenly, so that the fragrance of lobster sauce will penetrate into 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 ribs and carrots

Braised ribs and carrots taste slightly sweet. When carrots are combined with oil, they can be converted into vitamin A, which is good for eyes and skin. This is a nutritious stew, which tastes delicious after drinking!

Ingredients: 500 grams of ribs, 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 piece.

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 and stew 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. Stewed ribs and carrots in spicy pot.