How long does it take to steam pork ribs?

How long does it take to steam the ribs?

Ingredients Preparation Ingredients: One pound of ribs (half a pound is okay, the amount of seasoning should be appropriately reduced, don’t make it too thick); auxiliary ingredients : Tempeh, sugar, salt, monosodium glutamate (or chicken powder), light soy sauce, pepper, cornstarch, tangerine peel (I don’t have it at home, so I didn’t make it), cooking wine, minced green onion, minced ginger and garlic, chili powder, raw oil, and oyster sauce. Just the right amount.

Production steps 1. Cut the ribs into 3 cm square pieces. (This step is very important.) Then put it under the faucet and rinse it with water for 3 minutes to remove the blood stain; another method is to soak it in water for a while and then change the water and then soak it again. Change it at least three times. In short, do you see that the ribs have become lighter in color? Bloody water.

2. Wrap the ribs with a clean cloth to absorb the moisture (be sure to absorb it to avoid steaming out a dish of water), then put the ribs in a pot or plate to prepare for marinating; 3. Clean and chop the tempeh; mince the garlic and ginger; cut the peppers and green onions into granules; if there is tangerine peel, soak it in water first and wash it and then cut it into granules, of course, it is not necessary; 4. The process of making Cantonese fermented black bean sauce with clinker : ① Heat oil in a pan over medium heat. When the oil is 80% hot, add chopped ginger, garlic and chopped green onion (reserve some chopped green onion for later use) and saute until fragrant. ② Add in chopped green onion. Good minced black bean sauce (if you like it a little spicier, I also add some Laoganma when chopping the black bean sauce), chili powder, a little salt, sugar, light soy sauce, oyster sauce, pepper and stir-fry over low heat, see The water is a bit dry, add some cooking wine and continue to stir-fry until fragrant. 5. Pour the Cantonese black bean sauce ingredients of this clinker into the pork ribs, marinate them evenly for ten minutes; add cornstarch. Mix well for a while, and finally add some oil to mix well. Then marinate it in the refrigerator for ten minutes to half an hour to let it absorb the flavor; 6. Take it out and put it on a plate, put a few red and green chili rings on top, sprinkle with a little chopped green onion, then put it in a pot and steam it for 20 minutes. (It depends on the weight of the ribs.

If it is a large plate of ribs, it will take 30 minutes); 7. When the time is up, don’t take it out in a hurry, let it continue to simmer in the pot for a while, this will Produce more pork rib juice. 8. Take it out and sprinkle with some chopped green onion.

How does it feel to try it? Chew a piece, haha! The meat and bones are separated, the bones are fragrant and the meat is tender and fragrant.

How long does it take to steam steamed spareribs

The first way to make Cantonese steamed spareribs:

Ingredients: 1.5kg of spareribs, Seasoning: 20g of shredded ginger, 2 tsp cornstarch, 1 tsp sugar, 1 tsp light soy sauce, Huadiao wine, salt, 1 tsp vegetable oil, chopped green onion, 30 tempeh, chopped red pepper (if you like spicy).

Method:

1. Wash the ribs and cut them into small pieces. Pour all the seasonings into the ribs, add a little water and mix well. Marinate for 20 minutes, longer is better. . 2. Boil the water in the steamer first (this is key, so that the steamed ribs will be tender)! ! Add the pork ribs and steam over high heat for 10 minutes. The steamed pork ribs are taken out of the oven.

The second method of making salted fish ribs: Replace the black bean paste with salted fish (a small piece, broken into pieces) in the first method.

The third method of garlic flavor: replace the tempeh in the first method with garlic powder.

The fourth method of ham and ribs: Replace the tempeh in the first method with ham slices.

The fifth way to make pork ribs with plum and vegetables: Replace the tempeh in the first method with plum vegetables.

Steamed Pork Ribs

Ingredients: 1.5kg pork ribs, 50g cooked ham, 60g steamed magnolia slices (either wild rice or winter bamboo shoots). Ingredients: 25 grams of refined salt, 10 grams of cooking wine, 10 grams of MSG, 40 grams of shredded green onions, 20 grams of shredded ginger, 2 kilograms of stock (or water).

Preparation method:

1) Chop the ribs into 4 cm long sections, blanch them in boiling water and wash them; cut the ham and magnolia slices into small pieces for later use. 2) Put the ribs into 10 small bowls respectively, then add ham slices, magnolia slices, shredded green onions, shredded ginger, monosodium glutamate, cooking wine, refined salt, and stock, put them in a basket and steam them over high heat for 1 hour. Features: The soup is clear and delicious, the color is beautiful, and the ribs are drunk.

Key points for making: Wash the ribs and put them in cold water when blanching so that dirt can come out easily. Steam them until they are tender and don't make them salty in your mouth.

What are the tips for how long to steam steamed pork ribs with black bean sauce

For Cantonese cuisine, how to make Cantonese black bean sauce: Ingredients: 80 grams of black bean sauce, 40 grams of ginger, 40 grams of dried onions, fried gold 20g minced garlic, 5g tangerine peel, 40g green onion, 40g garlic, 3 perilla leaves. Seasoning: 50g light soy sauce, 25g oyster sauce, 10g sugar, 10g dark soy sauce, 150g raw oil grams, a little each of sesame oil and pepper. Preparation method: 1) Wash the perilla leaves and tear them into pieces. Soak the tangerine peel until soft, wash and chop it. Wash the green onions and dice them. 2) Tempeh, ginger, dried onions and garlic 3) Heat the oil in a pot, stir-fry all the ingredients until fragrant, scoop up, add crushed perilla leaves, minced tangerine peel, diced green onions and fried golden garlic, stir in seasonings, That’s it. Please pay attention to the control of heat and the combination of raw materials because of the bitterness. Ingredients: Spare ribs Accessories: minced tangerine peel, chopped green onion, minced ginger and garlic, chili seasoning: black bean, sugar, Tiantianxian, pepper, dark soy sauce, raw How to make powder, cooking wine and sesame oil: (1) Chop the ribs into small pieces, add cooking wine to blanch them in water, chop the black bean sauce and set aside; (2) Add oil to the pot, add minced ginger and garlic and stir-fry until fragrant, then add black soybean sauce, tangerine peel powder, Sugar, white pepper, dark soy sauce, cooking wine, Tiantianxian, and diced chili peppers; stir-fry until fragrant; (3) Add the fried black bean paste, diced chili peppers, cornstarch, sesame oil, and ribs, mix well, then steam for 15 minutes. Sprinkle with chopped green onion and serve.

How long does it take to steam the ribs?

Ingredients Preparation Ingredients: One pound of ribs (half a pound is OK, the amount of seasoning should be appropriately reduced, don’t make it too thick); auxiliary ingredients : Tempeh, sugar, salt, monosodium glutamate (or chicken powder), light soy sauce, pepper, cornstarch, tangerine peel (I don’t have it at home, so I didn’t make it), cooking wine, minced green onion, minced ginger and garlic, chili powder, raw oil, and oyster sauce. Just the right amount.

2. Wrap the ribs with a clean cloth to absorb the moisture (be sure to absorb it to avoid steaming out a dish of water), then put the ribs in a pot or plate to prepare for marinating; 3. Clean and chop the tempeh; mince the garlic and ginger; cut the peppers and green onions into granules; if there is tangerine peel, soak it in water first and wash it and then cut it into granules, of course, it is not necessary; 4. The process of making Cantonese fermented black bean sauce with clinker : ① Heat oil in a pan over medium heat. When the oil is 80% hot, add chopped ginger, garlic, and chopped green onion (leave some chopped green onion for later use) and saute until fragrant. ② Add in chopped garlic. Good minced black bean sauce (if you like it a little spicier, I also add some Laoganma when chopping the black bean sauce), chili powder, a little salt, sugar, light soy sauce, oyster sauce, pepper and stir-fry over low heat, see The water is a bit dry, add some cooking wine and continue to stir-fry until fragrant. 5. Pour the Cantonese black bean sauce ingredients of this clinker into the pork ribs, marinate them evenly for ten minutes; add cornstarch. Mix well for a while, and finally add some oil to mix well. Then marinate it in the refrigerator for ten minutes to half an hour to let it absorb the flavor; 6. Take it out and put it on a plate, put a few red and green chili rings on top, sprinkle with a little chopped green onion, then put it in a pot and steam it for 20 minutes. (It depends on the weight of the ribs.

How does it feel to try it? Chew a piece, haha! The meat and bones are separated, the bones are fragrant and the meat is tender and fragrant.