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How to cook spare ribs noodles
Braised Spare Ribs

Ingredients:

Spare Ribs, ginger, scallions, spices (star anise, fennel, sennel, cinnamon, grass jelly, cloves, scented leaves), peppercorns (a little), salt, monosodium glutamate (MSG), sugar, cooking wine, soy sauce (soy sauce)

Directions:

Spare Ribs, slaughtered into a 4-cm section in boiling water to remove the blood water, and then rinsed and ready to use. Ginger slices, green onions cleaned head tied into a knot (3 or so)

Pour oil in the pan, when the oil is still cold at the same time into the sugar (to be more, about a sugar, 2.5 or 3 parts of the oil), small fire slowly stir fry the sugar. When the sugar water began to turn brown-red, and began to bubble brown-red foam, immediately pour the ribs into the pot and stir fry, then put ginger, pepper and spices, stir fry the flavor of a little wine and soy sauce color, mixed with water, add salt and green onion knots, large fire boil to small fire slowly burned until the ribs poi soft, and then clamped down on the pot of green onions and chunks of spices, large fire sauce, to be thick, add monosodium glutamate to start the pot that is! The first thing you need to do is to add flavorings to the pot and it will be done.

1. a number of ribs, into the boiling water blanch, to blood, floating end of the second step is the core of it

The mnemonic is as follows:

a wine, two sauces, three sugar, four vinegar and five water

is a wine, two sauces, three sugars, four vinegars, and five waters

As for how much a share is, according to the number of meat to determine that I do not have an exact ratio here, is to do more by experience, I have to do more by experience. is to do more by experience, this time I am probably a small pound of ribs, a wine as follows

(Note: I this practice is Sichuan cooking, unlike Beijing most of the ketchup, I thought it was a lazy idea, the use of ketchup sweet and sour, to avoid the mastery of the amount of sugar and vinegar, but this sweet and sour is not the sweet and sour, but also lack of bright red color. (If you like the red color, sugar for rock sugar is the best, but the amount is not very good degree) This is put on a good such as sugar and vinegar water and other ingredients after the ribs, high heat boil, low heat and then cook cook about 40 minutes after the juice has been collected in the thick (should have been fished out with a spatula to take a picture, but because I am alone at home, can not shoot, sorry lah) add sesame seeds (white sesame seeds are conspicuous, good-looking, but not as fragrant as the black sesame, I used the black sesame), and then add the black sesame. I used black sesame seeds), start the pot!

Delicious sweet and sour pork super simple practice

This sweet and sour pork practice, to be precise, is not really the traditional practice of Sichuan, I this practice is circulated in the 1800's folk one, but also to keep the most primitive, now the practice of the flavor, including those so-called what 5-star hotel chef rarely know, I was taught by my grandpa, my Grandpa was taught by his master. So now we all eat Sichuan sweet and sour pork is not at all the right flavor.

One, the ribs began to use the Sichuan language: owed powder, add a little water and ribs together, this must be used with the hands, in the mixing time, but also use a little force to squeeze, but do not squeeze the meat of the ribs off.

Two, when you start to cook with water, this water is a delicate matter, you can not use white water to cook, in cold water, it is necessary to put dry chili peppers, peppercorns, star anise, a very small amount of fennel, a little more water, usually just enough to exceed the ribs half a knuckle of the fingers of the doubled, and then has been letting the water less open, and so reduced to half of the time, put the ribs under the pot. And then wait for the ribs to be cooked 7 layers while the water in the pot is going to turn a light black color. (You have to use a cast iron super pot, hehehe, or else it's less of a flavor.) Turn off the heat, the ribs with chopsticks out, as long as the ribs, anything else do not fish out.

Three, this time to wash out the pot, and then discretionary lard, remember not to use other oil. When the oil burns to smoke, the water removed from the ribs into the pot, this time immediately with the smallest fire, slowly fry, to 9 layers of cooked, and then fish out.

Four, pour out the excess lard, be sure to wash the pot, and then put a small amount of water, less hot, put a trace of salt, put the authentic Shaanxi old chenggong vinegar one, two spoons, put 5 spoons of sugar, and then put 2 spoons of Hongtang, and so on after the cooking bubbles, put the ribs to cook together, this time, remember, you must not stop shoveling, shoveling in the process, taste taste, adjust the sugar and vinegar in line with their own tastes, is usually smelled vinegar flavor, eat, then eat. Usually smell the vinegar flavor, eat the sweet and sour. This time to put the right amount of fresh chili powder produced in Sichuan, a small amount of red pepper powder, and then stir-fried together, and so completely almost dry when the sugar can be pulled out of the silk, this time sprinkled into the white sesame seeds, the amount of their own decision.

Four, add: raw white sesame seeds can not be used, must first use a small civilian fire, was fried, before you can, fried sesame, to fry until you stand on the edge of the pot can be smelled sesame fragrance.

Orange Spare Ribs

Ingredients: 600g spare ribs, 4 oranges (or navel oranges), 2 slices of lettuce

Seasoning:

1. 1 tbsp soy sauce, 1/2 tbsp cooking wine, 1/2 cup orange juice (squeezed from 2 navel oranges or orange juice concentrate), 1 tbsp cornstarch

2. 1/2 cup orange juice, 1 tbsp sugar, 1 tsp salt, 1 tsp watercress, 1 tsp watercooler, 1 tsp watercooler. 1 tsp sugar, 1 tsp salt, 1/2 tbsp cornstarch

Directions: 1. Cut baby back ribs into 5 cm strips, rinse, pat dry, and marinate in seasoning for 1/2 hour. 2. 2. Heat 3 cups of oil and deep-fry the ribs until the skin is crispy, then remove from the pan and pour out the oil. 3. 3. Stir-fry the seasoning in 1 tbsp oil until thickened, then add the spare ribs and toss to coat; shred the orange peel, soak in water, and sprinkle on top of the spare ribs.

Braised onion ribs

Ingredients: 300 grams of ribs, 1 onion, 10 canned mushrooms, 1 tbsp minced garlic

Seasoning: 2 tbsp soy sauce, 1/2 tbsp sugar, 1/2 tsp black pepper, 1/2 tsp water, 1 cup

How to do it: 1, wash and blanch the ribs; onion, wash, peel and cut into shreds. 2, pour 2 large pots of water into the pot and cut into small pieces, then add a small piece of orange peel, soak in water. 2, pour 2 tbsp oil in a pan and heat, sautéed garlic, wait for the aroma to escape and add the onion shredded fried until golden, the onion shredded out, the remaining oil fried ribs, and drizzle soy sauce, sugar and stir-fry together. 3, the ribs slightly color that is poured into the onions, mushrooms and water, simmer for 3-5 minutes, sprinkle with black pepper before serving.

Wine-drunk pork ribs

Ingredients: 600 grams of marinated pork ribs or pork chops, 3 tablespoons of wine (Shaoxing wine is preferred, but if you like a strong flavor, you can add more wine). Seasoning: 2 slices ginger, 2 green onions, 2 teaspoons coarse salt,, 21/2 tablespoons fish sauce, 1 teaspoon sugar, 1 teaspoon vinegar, 2 tablespoons wine, 4 cups water.

Directions: 1. Cut ribs into 2 or 3 large pieces, as large as you can fit in the pot. 2: Cook ribs in boiling water for 7 minutes, remove and rinse. 3, put the seasoning into the pot and bring to a boil, then put the ribs into the pot and bring to a boil, then cook over a slow fire for about 40 minutes to satiate the taste. It will take about 40 minutes to cook until chopsticks can be inserted into the meaty part of the ribs. Remove the ribs and cut them into pieces and place them in a large soup bowl. 4, pick up the soup inside the ginger, green onion do not, the soup surface of the fat oil removed, processing plant into 3 tablespoons of wine in the soup boil, immediately poured into the soup bowl containing ribs, cover the lid, at least soak 2 hours soak 6 hours better. Cold and put in the refrigerator, hot and cold eat can be.

Golden Chestnut Burnt Spare Ribs

Main Ingredients: Straight Spare Ribs Auxiliary Materials: Golden Corn (Fresh Corn), Diced Bamboo Shoots, Red Bell Peppers

Production Methods: 1, the straight rows of section, blanch to remove fishy taste, pot with oil pour blanched spare ribs, add cooking wine and stir-fry (according to personal taste plus bell peppers), stir-fry after the aroma, put fine salt, ginger, garlic, add the amount of water and burn 5 minutes on high heat. minutes. 2, will be fresh corn knife in the shape of a half-moon. Pour into the pot with the ribs together with a little soy sauce simmer until cooked (soft and rotten according to their own preferences). 3, add sugar, monosodium glutamate, a little vinegar to start the pot to plate taste characteristics: home cooking method, long aftertaste

lotus leaf ribs

Ingredients: 370 grams of pork ribs, lotus leaf 2 large, 3 tsp salt, 3 tbsp wine, 3 tbsp wine wine, 1 bowl of steamed meat powder, 2 tbsp sweet noodle sauce, 1 tbsp spicy soybean paste, 1 tbsp granulated sugar, sugar, peanut oil, 1 tbsp

Preparation method Methods method: Chop pork ribs into 10-centimeter long pieces and marinate in salt, soy sauce and wine for 3 hours. Remove hard stems of lotus leaves, divide into 6 small sheets, soak in boiling water to soften and set aside. Mix steamed meat powder, spicy bean paste, sweet noodle sauce, granulated sugar, sugar and peanut oil, then add in marinated pork ribs, dip all over and set aside. Wrap 1 section of ribs in 1 lotus leaf, place on a plate and steam in a cage over high heat for 2-3 hours. Remove from steam and serve while hot. Characteristics: When the lotus leaf is unwrapped, it brings out a fresh fragrance and the meat is beautiful and tender.

Main ingredient: 50 kilograms of pork ribs.

Accessories salt 1 kg, sugar 2.5 kg, 200 grams of ginger, 250 grams of cinnamon, shaoxing wine 1.25 kg, soy sauce 5.5 kg, 200 grams of green onion knots, 250 grams of seasonings.

Method

1, the ribs chopped into pieces, mixed with refined salt, put into the tank marinated for about 12 hours.

2, the marinated ribs out, into a large iron pot, add water to submerge, with a strong fire after boiling, fish out and wash, the pot of soup poured into the bamboo grates in the bottom, will be neatly into the ribs, plus wine, onion knots, ginger (pat loose), dashi, Gui Pi, proper into the water 25 kg, cover the pot, with a strong fire after boiling, and then add soy sauce, sugar, cover the pot smoked with a medium fire until the juice is thick. When eating, change the knife to plate, pour the original juice is ready.

Drunken Spare Ribs

The so-called drunkenness here has the meaning of pouring, which means that the garlic is fried and then poured on top of the spare ribs with sesame sauce.

Ingredients:

Pork spare ribs (500g), garlic (5 cloves), egg whites (2), curry powder (a little), mustard (45g), pepper (a little), yellow wine (45g), sugar (a little), soy sauce (a little), chili sauce (75g), salt (a little), sesame paste (75g), tomato paste (75g), vinegar (a little), diamond powder (a little), sesame oil (75 grams);

Method:

1. Cut the ribs into more than 20 rectangular pieces.

2. Mix a little each of diamond powder, wine, salt and egg white in a small bowl; then mix sesame paste, ketchup, hot sauce oil, curry powder, mustard, sugar, wine, salt, pepper, sesame oil, soy sauce and vinegar in another bowl.

3. open warm fire hot lard (500) pot, the ribs into the diamond powder, egg white paste in a scratch, and then blanch into the frying pan, and then take out the ribs, filtered oil, served on a plate. The oil in the pot is also poured out at the same time.

Four, will be crushed garlic, under the original hot pan sautéed, poured into a small bowl with sesame sauce, ketchup and other seasonings, and poured together on the ribs that is good. The color is golden, taste sweet, sour and spicy.

Steamed spare ribs

Steamed spare ribs, knife stomp, into 3 ~ 4cm pieces. Boiling water, boil ribs, water again, cease fire, remove floating foam, fish out the ribs, add seasonings: chili, ginger, black beans, soy sauce, salt, and then steamed.

Fried Pork Chops

Raw materials: pork chops 8 pieces, a fresh bread, an egg, a pot of oil, pepper, salt a number of

Practice:

Remove the outer skin of the bread, with the hands of the core of the bread torn and spare.

Bone the pork chops, pat them loose with the back of a knife, rub them with salt and pepper, and let them stand for ten minutes.

Beat the eggs well.

Start a frying pan, four or five minutes of heat, pork chops over the egg sauce, puffed on the bread crumbs, into the oil frying until golden

Out of the pan, cut into strips on the table,

Features: crispy tender

Original Spare Ribs

Raw materials: cut the small double rows of two kilograms, half a block of ginger, a large onion, small tomatoes 20 (I think it's also called the saints fruit?).

Steps:

1. Rinse the ribs, put a pot of water, boil for 3 minutes, then pull out the ribs, pour out the pot of water.

2. Put another pot of water, put in the cut ginger slices, heat, pour in the ribs.

3. When the water boils, put 2 spoons of small paste Xian (in my experience, white wine is much better than cooking wine, try to use the best white wine if possible), green onion, quickly cover the lid.

4. Cook over medium heat for about 30 minutes, then salt, add small tomatoes and continue to cook over high heat for 10 minutes.

Features: absolutely simple to learn, seasoned only with salt, flavorful, small tomatoes and ribs complement each other. (I'm eating this tonight)

Onion Steamed Spare Ribs

The specialty of this dish is that the sweetness of the onion is fully penetrated into the spare ribs, which makes the spare ribs taste extraordinarily sweet. The purpose of 'steaming' is to prevent the ribs from becoming tough due to overcooking. If you want to taste the tender, smooth and sweet ribs, do it yourself.

Materials: ribs onion (chopped Luo)

Seasoning: rock sugar, salt, a little wine

How to do it: the ribs cleaned and cut into pieces, put in boiling water and take out the frying pan heated up, put in the onion to do the fried onions, and so onion frying is soft, in the addition of ribs with the frying; add salt, rock sugar and other seasonings, continue to do the frying from the pot out of the onion ribs, put in a large bowl or electric pot pot in the electric pot, about ten to fifteen minutes to steam in the pot. The steam in about ten to fifteen minutes can be.

Wash the ribs, add water, ginger a little, a little onion, placed in a casserole stew one to two hours, tomatoes cut into large pieces, add casserole, continue to stew for five to six minutes.

Flavorful, easy to do, try

Sweet and sour pork

Raw materials: pork ribs, salt, sugar, vinegar, cooking wine, ginger, green onions, pepper, sugar color, cooked vegetable oil, cooked white sesame seeds.

Method:

1. Ribs separate chopped into segments, add salt, ginger, scallion, peppercorns, mixing yards to taste, on the steam until the meat from the bone, remove, drying water.

2. Put oil in the pot, put in the ribs fried until the color light yellow, the surface water will dry when fish out.

3. Add water, pork ribs, cooking wine, sugar, sugar, salt, low heat juice until the ribs taste, thick juice, add vinegar and let it cool, add white sesame seeds and mix it well on the plate.

Features: golden color, sweet and sour, meat aroma from the bone.

Braised pork chop

Pat the pork chop with the handle of a knife. Coat them with egg and starch paste, fry them in a frying pan until golden brown and then remove them

Saute ginger, garlic, soy sauce, sugar, vinegar and beer in a little oil

Put the deep-fried chops into the boil

Concentrate the juice and oil.

Served on a plate with lettuce on the table.

Stewed Spare Ribs

Here's how I eat stewed spare ribs:

Take 2-3 pounds of pork ribs and cut them into pieces. Wash and drizzle with white vinegar. Wait for 15 minutes and then pass the water. Then put the ribs into the pot, add enough cold water (about 2-3 liters) and salt about 10 grams (according to the taste of each person oh), with a large fire boil immediately after the change to medium heat stew (about 2 hours, do not rush yo) if the water is not enough to make up for the middle of the day, but it is best to begin to one-time addition to the full to protect the original flavor.

When it is rotten, add the prepared mushrooms, wait for another 20-30 minutes to turn off the fire, sprinkle in the chopped green onions, add monosodium glutamate (MSG), and start the pot.

Features: light flavor, rotten meat, fragrant, delicious.

Steamed Spare Ribs

Raw materials: 600 grams of spare ribs, 300 grams of potatoes, 100 grams of rice, 2 spices, 1 tablespoon of wine, half a tablespoon of sugar, 1 tablespoon of spicy black bean sauce, salt, soy sauce, moderate.

Practice:

1, chop the ribs into 5 cm sections, wash and drain, add wine, sugar, salt

2, peel the potatoes and cut them into hobnail-shaped pieces, fry them in a frying pan until light yellow, drain and spread them on a plate for use.

3, frying pan without oil, into the rice with a small fire until the rice color white slightly fragrant when removed, cooled and ground into coarse grains to be used.

4, in the marinated pork ribs add rice flour and then mix well, put on a plate, evenly dripping about three tablespoons of water, so that the rice flour wet, add seasonings, into the steamer, about 30 minutes, out of the pot is ready.

Tips: Puree the ribs; deep-fry the potatoes to give them shape after steaming.