1. Cut the ribs and blanch them in boiling water to remove the blood.
2. After taking it out, boil the boiled water, put the cooked ribs in, and cook a little onion, ginger, pepper and aniseed on low heat. Put a little salt in the meantime to make the ribs taste good. The pork ribs are basically cooked until they can be pricked with chopsticks.
At this time, you can put some vegetables in and stew them with ribs. After stewing the vegetables, collect the soup with fire, and add appropriate salt and monosodium glutamate to serve.
Tips for stewing ribs easily rotting:
Put some vinegar in the stewed ribs to make them easy to cook. It can dissolve calcium, phosphorus, iron and other minerals in ribs, which is beneficial to absorption and has higher nutritional value.
Tips for keeping ribs soup fresher;
When stewing ribs, add a few pieces of washed orange peel to the pot, which can get rid of the peculiar smell and greasy feeling, and at the same time, make your soup more delicious.
It is best to stew the ribs until the bones of the ribs can be chewed.
A, if you want to supplement calcium by eating bones, you should stew them for about 2 hours, and chew the bones when you eat them, because calcium in bones is difficult to blend into water, so I hope the soup will be nutritious and delicious for a long time.
B, if you just want to eat ribs, it won't take long, but you can eat them in about 30~50 minutes.
In fact, there are many ways to make ribs. We recommend one method: it's stew in the northeast ~ ~ You can try it ~ ~
material
Rib 500g
Old corn 1 root
Oil beans 200g
Potatoes 1 piece (about 200g)
Carrots 1 root
Northeast miso 100g
Pumpkin 200g
Long eggplant 1 root
2 tablespoons of cooking wine (30ml)
2 star anise
Zanthoxylum bungeanum 1/2 teaspoons (3g)
Cinnamon bark 1 root
Onion 1 segment
Ginger 3 tablets
2 tbsp oil (30ml)
Salt 1 teaspoon (5g)
Specific practices:
1. Rinse the ribs with running water, chop them into 5cm long pieces, then boil them in boiling water for about 5 minutes, remove the blood foam, then take them out and drain them for later use.
2. Wash potatoes and carrots, peel off the skin and cut into 3cm hob blocks. Wash the long eggplant, cut it into 3cm diamond-shaped pieces with skin.
3. Cut the old corn into round segments with a thickness of 1cm. Pumpkin is seeded, peeled and cut into 3cm hob blocks. Wash the oil beans, pinch off both ends and break them in half.
4. Heat the oil in the wok over medium heat, and when it is 50% hot (you can feel the hot air rising when you put your palm above the wok), add the star anise, pepper, ginger slices, scallions and cinnamon to saute until fragrant, and then add the northeast soy sauce and salt to stir fry until fragrant.
5. Put the ribs, carrots, potatoes, pumpkins, oil beans and old corn into a pot and stir-fry them evenly, then add a proper amount of water (about 1200ml), bring them to a boil on high fire, then turn to low fire and cover them for stewing for about 40 minutes.
6. Finally, put the eggplant pieces into the stew 15 minutes.
Tips
If it is not easy to buy authentic northeast miso, you can also mix it with a little water in Beijing dried yellow sauce and use it instead.
Comments | 6 3
Report | 2010-12-0916: 28422285694 | Level 2
Stewed sparerib with white radish
White radish has the reputation of ginseng, which shows that it is rich in nutrition and has the effects of nourishing and moistening the heart, ventilating and promoting blood circulation. Children with colds, coughing and spitting can see the effect immediately after eating this dish (or soup).
Raw materials:
Pork chop1000g, white radish 500g, onion slices, ginger slices, cooking wine, pepper, pepper noodles and salt.
Making:
1, chop the pork chop into small pieces, blanch it in a boiling pot, remove it and rinse it with cold water, put it in a boiling pot again, add onion, ginger, cooking wine and pepper noodles, cook it for 90 minutes with medium fire, and remove the bones; Peel the white radish, cut it into strips, and blanch it with boiling water to taste it.
2. Continue to boil the sparerib soup cooked in the pot, add the sparerib and radish strips, and stew for 15 minutes until the meat is rotten and the radish is soft.
Note: put salt after turning off the fire. If the salt is put early, the radish will turn black and bitter.
Features:
The radish is fragrant, the ribs are delicious, and the soup is delicious.
Pumpkin ribs soup
Ingredients: pumpkin 1 kg, pork ribs 1 2, 5 garlic, seasoning amount, salt 1 teaspoon.
method of work
Scrape the melon, wash it, and cut it into large pieces.
Drain the bone, remove the blood, and wash it for use.
Pour a proper amount of clear water into the pot, add all the ingredients, bring the pot to a boil, slow down the fire, cook until all the ingredients are soft and the soup is thick, add salt to adjust the taste, and serve immediately.
Braised hairtail with ribs
Ingredients: hairtail
Accessories: ribs, rape kernels, mushrooms and winter bamboo shoots.
Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.
Cooking method:
1, blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, press the mushrooms and winter bamboo shoots, and cut them into small pieces;
2. Wash and drain the hairtail, fry it in oil until it turns yellow on both sides, take it out, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add the chopped mushrooms and winter bamboo shoots, pour the ribs with soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add the rape heart and cook it slightly, and thicken it.
Features: thick and fragrant, with a special taste, the fragrance of ribs and hairtail is integrated into one.
Steamed pork ribs with flour
Sichuan cuisine
Features salty, spicy and delicious, and ribs are soft.
Raw materials: ribs, rice flour, coriander, watercress, bean curd milk, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.
manufacturing process
1. Chop the sparerib into sections, add fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd milk, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, put in ribs, steam in the steamer for 40 minutes until cooked, take out, add minced garlic and coriander leaves, and serve.
Clear soup of winter melon ribs
Ingredients: half a catty of ribs, wax gourd 1 catty, salt and coriander.
Method: ① Peel the wax gourd, remove the seeds and cut into pieces.
② Pork ribs are scalded to remove blood.
③ Boil the ribs with water until they are 70% cooked, add wax gourd and salt until cooked, and sprinkle with coriander.
Features: This soup has a light taste, which is beneficial to clearing away heat.
Gaoshengda sparerib
Ingredients: * small ribs 1 kg * lettuce and sesame seeds.
Seasoning: * wine 1 tablespoon * 2 tablespoons sugar * 3 tablespoons black vinegar * 4 tablespoons soy sauce * 5 tablespoons water.
Practice:
1. Put the small ribs in the pot, add the seasoning and boil, then simmer for about 25 minutes with low fire until the juice becomes sticky (turn it once in the middle to avoid burning the pot).
2. Put the ribs out, put them in a dish with lettuce around it, and sprinkle some sesame seeds, which is more delicious.
Cooking guide:
1, this gaosheng sparerib is also called 1.2.3.4.5 sparerib, which is also called "step by step gaosheng", and is named after the order of its seasoning consumption.
2. Pork ribs should be cooked slowly, and the meat quality will be soft, smooth, tender and tasty.
Crystal sparerib
Ingredients: The ribs of pigs are about 5 cm long.
Ingredients: chives, ginger and proper amount of raw flour.
Nutritional components of ribs:
Every100g of ribs contains heat energy 1000 kj, protein17.4g, fat18.8g, 272mg of potassium, 39mg of sodium, 4mg of calcium and 79mg of phosphorus.
Practice:
1, add the main ingredients into clear water, beat a onion knot, and add a proper amount of ginger to remove its fishy smell.
2. When the ribs are cooked to 5% maturity, you can take them out, evenly coat them with starch, and then put them in a boiling water pot for 4 to 5 times to make their surfaces crystal clear.
3. Then pick it up again and put it in the percolator to continue to roll the starch evenly, reciprocating for 4 to 5 times, so that its surface looks bright and evenly wrapped. Put it on the steamer again for steaming. The steaming time is about 15 minutes, and the dishes are steamed.
Sweet orange sesame sparerib
Ingredients: half a catty of small ribs (pork chop), sweet orange 1 piece, and appropriate amount of fried white sesame seeds.
Take half a sweet orange to squeeze out orange juice, and the other half take a proper amount of orange meat and cut it into pieces for later use. First, add a little salt, monosodium glutamate, soy sauce, and 2 tablespoons of cornflour to taste the ribs for a while, then fry them in oil until the surface is golden, and then remove them and drain them. Saute garlic and stir-fry small ribs until cooked. Thicken with sweet orange juice, finally add the orange meat and mix well. Sprinkle sesame seeds on the dish to make the sweet orange thicken: salt, soy sauce, sugar and cornstarch, and freshly squeezed orange juice.
Braised ribs with bitter gourd and soybean
The high temperature continues and the heat wave bursts. At this time, people are often susceptible to summer heat, dry mouth and bitter taste. This paper introduces a clear soup for relieving summer heat.
Raw materials: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of pork ribs and 3-4 slices of ginger.
Cooking: firstly, wash bitter gourd, soybeans, ribs and ginger with clear water, remove the core of bitter gourd and cut into pieces, and soak soybeans for a while; Chop the spareribs into pieces, put them together in a earthenware pot, add water, first boil them with strong fire, then use slow fire pot 1 hour, add a little salt, and drink soup to eat bitter gourd and pork spareribs.
Efficacy: Bitter gourd and soybean sparerib soup smells bitter and moist, and has the functions of clearing away summer heat, improving eyesight and detoxifying, so it should be drunk many times during summer heat.
Lianggua sparerib
Ingredients: pork chop 280g, onion 2, bitter gourd 580g, ginger 2, garlic 1 petal, fermented soya beans 35g, white powder half a spoon, salt 1 spoon, monosodium glutamate half a spoon, soy sauce 1 spoon, sugar 1 spoon, oyster sauce.
Practice:
Cut pork chops into pieces, mix well with white powder, shred bitter gourd, add salt and water, marinate for 30 minutes, put them in clear water, and wash off the salt; Cut onion into sections, and chop ginger, garlic and fermented soya beans; Heat the oil, stir-fry ginger, fermented soya beans and garlic, then stir-fry spareribs, bitter gourd and medium fire for 4-5 minutes, add half a cup of water and salt, monosodium glutamate, soy sauce, sugar and oyster sauce pepper, then simmer for about 20 minutes, then add white powder, water, thicken and onion, and serve.
Potato ribs soup
Ingredients: twelve fresh steaks (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water.
Practice:
(1) Wash the original ribs and peel the potatoes and wash them; Peel the tomatoes and cut them into four portions each.
(2) Boil clear water with a straight earthenware pot, add ribs and potatoes, boil over high fire, simmer for about two hours, add tomatoes and roll for a few times.
Note:
(1) It is easy to peel tomatoes when they are slightly scalded in boiling water and then soaked in cold water for a while.
(2) Wash the potatoes, boil them in boiling water for a while, and then take them out and rinse them with cold water, which is also easy to peel.
Sichuan-style potatoes and ribs!
Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.
Practice:
1. Boil the ribs in boiling water, then take out and drain. 2. Put the oil in the wok, not too little, but it doesn't matter if it is more. After heating, add Pixian bean paste, cut dried pepper, appropriate amount of pepper, one or two aniseed, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Lower the fire and don't stir fry. 3. After the seasoning is stir-fried, put the spareribs into the fire and stir-fry until the oil of the spareribs is forced out. 4. put the flooded ribs and cover the pot for stew. 5. stew until there is little soup left. 6. Pour some sesame oil in, then stir-fry carrots and potatoes. 7. Add water again without materials and cover the pot for stew. 8. Stew until the soup is dry and turn off the heat.
Plum ribs
Ingredients: a catty of thick pork ribs and two plums. Two onions and one red pepper.
Marinade: half a tablespoon of Shao wine and half a tablespoon of soy sauce.
Seasoning: Shao wine, light soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate.
Practice:
Chop the ribs into large pieces, crush the sour plums, smear them on the side near the bone and marinate them for one hour, fry them in boiling oil for two minutes, and then fry them for one minute when the oil temperature rises. Shred red pepper and onion together. Heat a wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add shredded red pepper and onion.
Guiyu sparerib
First, raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc.
Second, production: leave the head and tail of mandarin fish, chop the fish into mud, and add ingredients and seasonings to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and tails, pat dry powder, fry in an oil pan until they are slightly yellow, scoop up and drain oil, put them at both ends of the basin, then wrap fish stuffing on lotus root strips, dip bread crumbs in the oil pan, fry until they are slightly yellow, take out and drain oil, and serve with tomato juice with pepper and salt.
Ziyin Buxue Zhushou ribs soup
This soup has the effects of nourishing yin, nourishing lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter.
Ingredients: pork ribs or pork hands 1 kg-5 kg. Ingredients: 20 g of Codonopsis pilosula, 20 g of Adenophora adenophora, 5 g of ginger, 25 g of Polygonatum odoratum, 0/0 g of yam/kloc, 0/0 g of lily/kloc, 0/0 g of coix seed/kloc, 0/0 g of euryales seed/kloc, and 0/0 g of lentils.
How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high heat; Then use a small fire until the meat is rotten and add a little salt.
Stewed ribs with houttuynia cordata Thunb. for relieving fever and cough.
200 grams of fresh houttuynia cordata and 500 grams of pork ribs. Filter the decoction of Houttuynia cordata Thunb., put the pork ribs into a boiling pot, pour the decoction of Houttuynia cordata Thunb., and start stewing. When the meat is cooked, add a proper amount of salt and monosodium glutamate, and eat the soup to eat meat. Eat it twice a week. It can not only clear away heat and toxic materials, but also expel pus, and is suitable for cough due to lung heat, yellow and thick phlegm, cough due to lung abscess and pus and blood.
Jingdu sparerib
Raw materials:
Pork ribs 325g, eggs 1 each, minced onion and ginger10g, soy sauce 20g, Shaoxing wine15g, sugar 50g, vinegar 20g, sesame oil15g, flour 50g and water starch10g.
Practice:
① Chop pork ribs into small pieces with a length of 2.8 cm, add 5 grams of Shaoxing wine and 5 grams of soy sauce to soak them, then chop in eggs 1 and mix well, then add flour slurry;
(2) The wok is lit, and peanut oil is scooped in and burned until it is half cooked. Put the ribs into the wok, stir them with an iron spoon, fry them thoroughly, and scoop them up with a colander. When the oil is wet and burned to 80% heat, add the ribs and fry them again until they are crisp, and pour them into the colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken it with water starch, add vinegar and sesame oil, pour in the ribs, stir well, and serve.
Features: This dish belongs to Beijing's home-cooked dishes. The dishes are bright red in appearance, sweet and crisp in taste, and can be seated.
Lilac sparerib
Ingredients: inch row (about 1.5 inch long and about 2 cm wide)
Accessories: white sugar, monosodium glutamate, salt, cooking wine, red yeast rice and cloves.
Practice: 1, after the ribs are boiled in boiling water, take them out and wash them.
2. Add sugar, monosodium glutamate, salt, cooking wine, red rice and cloves (a few grains) into a proper amount of water, cook until the juice is thick, thicken it, and then pour it on the ribs. Just do it.
Tips:1,pork ribs are broken, that is, the bloodshot on the ribs is removed;
2, red rice is for coloring, natural to eat, and can be purchased in supermarkets.
Xiaobian with wine: refreshing beer can make people who don't like big meat feel greasy, preferably chilled refreshing beer.
Ribs lotus root soup
Ingredients: 500g of ribs, 0/000g of lotus root/kloc-0, one piece of ginger, 0/tablespoon of Shaoxing wine/kloc-0, and proper amount of salt and pepper.
Method:
1, chop the ribs into small pieces, wash and drain; Peel off the skin of lotus root, break it with a knife, cut it into pieces, and soak it in clear water for later use.
2, the wok is on fire, the oil is burned to 50% heat, and the meat pieces are put into the pot one by one until the meat is cooked and shaped. Re-heat the oil in the pot to 70% heat, put the meat into the pot and fry it again. When the skin of the meat is golden yellow, take it out and filter the oil for later use.
3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and mashed garlic to stir-fry, add Shaoxing wine, sugar, soy sauce, water and chicken powder to boil, thicken it with water starch, pour it into the tenderloin, turn it evenly, and pour sesame oil and vinegar.
Attachment: starch, flour, etc. can be used instead of rice flour; Pay attention to the uniform paste when frying meat pieces and control the oil temperature; After the initial frying, it is necessary to sort out and remove the paste beard to make the meat pieces fresh; The meat pieces should not be fried for too long, and they should be crispy outside and tender inside. You can add some Chili oil when adding chopped green onion.
Sweet potato sparerib pot
Ingredients: 400g of spareribs, 500g of taro and a little garlic.
Seasoning: 1, wine 1 tablespoon, soy sauce 1/2 tablespoons.
2. Soy sauce 1/2 tablespoons, salt 1/2 teaspoons, sugar 1 teaspoon, and pepper.
Practice:
1, wash the small ribs, mix in the seasoning 1 marinate 10 minutes, and then fry them in hot oil until the color is the highest.
2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.
3. Stir-fry garlic cloves with 2 tablespoons of oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and cook on low heat for 20 minutes.
4. Cook the taro in the pot for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.
Remarks:
1, pot refers to a small casserole with heat preservation function;
2, small ribs should use the ribs above the pork belly, the texture is tender.
Braised pork ribs
Its cuisine is Fujian cuisine.
The special color is red and has a bad smell.
Raw pork ribs (500g), red grains (75g), egg white (2), chopped green onion (a little), garlic heads (5 petals), white sugar (30g),
manufacturing process
1, cutting ribs into strip blocks; Mix the sugar, salt and red distiller's grains in a small bowl, put the ribs in and mix them, and then put them in the paste mixed with egg white and water chestnut. 2. Open a pot of hot lard (500g), fry the ribs for about three minutes, then pour out and filter out the oil. 3. Smash the garlic head with a knife, stir-fry it in an oil pan and add sesame oil and onion. Add the ribs and stir-fry them together for a few times.
Stewed cabbage with ribs
Ingredients: 250g pork ribs, 250g cabbage head.
Accessories: coriander stalk10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil.
manufacturing process
1, chop the ribs into one-inch and five-minute sections, cut the cabbage head into cubes, cut the coriander stalks into small pieces, cut the onions and ginger into pieces, and pat the ginger pieces with a knife.
2, put water in the spoon, boil the water, put it in the ribs and take it out, then rinse the blood foam with water.
3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, add ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl.
The characteristic soup is white, delicious and rotten.
Stewed cactus ribs
Ingredients: cactus
Accessories: ribs, mushrooms
Seasoning: salt, onion, ginger, cooking wine, broth.
Practice:
1. Wash the ribs, cut them into pieces, blanch them with boiling water, take them out, and wash them with cold boiled water to remove blood foam;
2. Peel the cactus and cut it into pieces, wash the mushrooms, wash the onions and ginger and cut them into sections and slices respectively;
3. Put the broth, onion segments, ginger slices, ribs, salt, cooking wine and mushrooms in a pan. After boiling for 30 minutes, pour in cactus pieces and take out the pan when the juice is thick.
Features: Delicious and refreshing.
Tip: Generally, those with ribs are called square meat, and those without bones are called pork ribs, which are divided into hard ribs and soft ribs, also called hard ribs and soft ribs.
Fried Spare Ribs with Spiced Salt
This dish is rich in iron, which is a good source of iron supplementation for pregnant women and can prevent and treat iron-deficient pelvic blood.
Raw materials: pork ribs 250g, cooking wine 2g, starch 30g, monosodium glutamate 0.5g, sugar 25g, vinegar15g, pepper salt 3g, cooked lard1000g (consumption 75g) and soy sauce 20g.
Making:
1, wash the ribs, cut them into 6 cm and 2 cm strips, mix them well with a little soy sauce, cooking wine, monosodium glutamate and some fixed powder, mix well and soak them for one hour to make them tasty.
2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice, and add 2 times of water to the remaining starch to make wet starch.
3. Put the pot on fire, fry the ribs first, take them out, and then fry them again after a little cooling, so that the ribs are fried thoroughly and evenly, take them out and put them on the plate.
4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in wet starch and hook it into sweet and sour juice, pour in cooked lard and put it in a bowl.
5, put the pepper and salt in a small dish, and eat it with sweet and sour juice and pepper and salt.
Features: fragrant meat, unique flavor.
ribs stewed melon
Ingredients:
500 grams of ribs, 500 grams of wax gourd, ginger 1 piece, aniseed 1 piece, salt, pepper and monosodium glutamate.
Features:
Melon is tender and smooth, fresh and salty.
Operation:
1, chop the ribs into small pieces, wash and drain; Peel the wax gourd and cut it into pieces; Ginger chops are broken
2. Put the ribs in a boiling water pot for 5 minutes, remove them and wash them with water.
3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil, then simmer for about 60 minutes with low fire, add the melon and stew for about 20 minutes, remove the ginger and aniseed, and add salt, pepper and monosodium glutamate.
(1) the TCM regimen "TCM regimen (medical textbook)"
In order to meet the needs of setting up TCM health and rehabilitation specialty in colleges