Ribs are a very common ingredient on the table of the people, soup, stew, frying, etc. are very common cooking methods, ribs for the human body to supplement the effect is very strong, rich in protein, calcium and other elements, for the tonic gas, nourish the spleen and stomach, strong bones and other good effect, so we should also eat more ribs, ribs are a kind of young and old food ingredients, this time to share with you is a suitable for autumn eating, change the previous frying needs too much oil practice, but choose to steam it. This time to share with you is a suitable fall to eat ribs, change the previous frying need to oil practice, but choose to steam and become, steamed ribs, light and less oil, in line with the concept of a healthy diet, we do not want to miss, we learn how to do it together below.

Steamed ribs in black bean sauce:

Spare ingredients: 500 grams of pork chops, green onions, ginger, garlic, edamame, pepper, a little bit of sugar, oyster sauce, soy sauce, soy sauce, cooking wine, starch, 1 tablespoon;

Production process: first step, the first step will be ready to pork chops, rinse clean with water after blood, put on the board, chopped into a more slightly smaller pieces, put in a large basin, plus water, soak out the blood of the ribs;

second step, the process, will be taken out of the green onion and ginger, cleaned, respectively, cut into shredded, and will be needed to prepare the amount of garlic, peeled, and then cut into fine pieces of garlic. Peeled, cut into fine end, tempeh on the board slightly chopped;

The third step, soak the bleeding pork chops, rinse with running water, drain, and then put it in a container with oyster sauce, soy sauce, sugar, cooking wine, pepper, minced green onions, ginger and garlic and tempeh;

The fourth step, add all the seasonings, put on disposable gloves, and make a full The first step is to add all the seasonings, put on the disposable gloves and mix them well, so that the ribs can be evenly coated with the seasonings, and then leave it to marinate for at least two hours;

The fifth step is to wait for the time to be almost the same, add a spoonful of cooking oil and a spoonful of cornstarch in the marinated ribs, and again mix them well with the hands, and then arrange them in a deeper plate, pay attention to the yardage of uniformity;

The sixth step is to take out the steaming pot, add a proper amount of water and then put them in the steaming pot, so as to avoid any damage. Add the right amount of water, the plate with ribs, placed on the steamer drawer, together with the steamer, cover the lid, high heat steaming open, turn to a small fire to continue to steam for 15 minutes, you can turn off the fire, out of the can start to enjoy.

Cooking tips: 1, the value of ribs is very rich, rich in a variety of nutrients needed by the human body, especially the calcium content is rich, and very easy to be digested and absorbed by the human body, no matter whether it is the old man or the child, you can rest assured to eat the ribs, the human body can do the best complementary, the ribs are for the nourishment of the spleen and stomach, calcium, and yin moistening and drying have a very good effect, steaming pork ribs, also can be used with potatoes, pumpkin, water, and so on, and so on. You can feel free to with potatoes, pumpkin, winter melon and other vegetables, meat and vegetables, will be more nutritious and delicious, the fall climate is dry, we should eat less greasy food, eat more light and healthy meals.

2, I remind, whether it is stewed ribs or steamed ribs, the first step of blanching is a big mistake, if the direct blanching of ribs, not only will not be forced out of the blood in the ribs, but will also make the ribs difficult to eat, the correct approach should be, blanching before an additional step is to chop the ribs, placed in the water to soak for a while, the process, the ribs with the water can be completely forced! Bleeding water, eating will be more tender, there will be no fishy flavor, and then said the steamed ribs, without blanching is also possible. In the fall season, ribs do not have to stew or fry, with the method of steaming do, light and less oil, delicious and will not catch fire.