Braised pork ribs
Practice 1:
Raw materials ribs or chops
Ingredients ginger, green onions, anise one, salt, sugar, soy sauce, cooking wine, MSG, boiling water
Practice
1, the pot to put the right vegetable oil, heating ginger and green onions into the stir-frying incense, and then Put the ribs into the pot and stir fry,
2, such as meat color white, add soy sauce, cooking wine, sugar, and then add just submerged ribs of boiling water,
3, large fire after the boil, change to small fire simmering for about 20 minutes.
4, see the ribs have been burnt, depending on the salinity of the appropriate salt, and then change the fire juice.
5, finally a delicious braised pork ribs are made.
If someone likes to eat sweet and sour pork, you can add vinegar, sugar need to put some more.
Practice 2:
Raw materials ribs, ginger, scallions, spices (star anise, fennel, cinnamon, cinnamon, grass nuts, cloves, leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (soy sauce)
Practice
1, pork ribs slaughtered into a 4-centimeter section of the boiling water to remove the blood water, fish and wash up and wait for use. Ginger slices, green onions cleaned head tied into a knot (3 or so)
2, pour oil in the pot, 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), low heat and slowly stir fry sugar.
3, when the sugar water began to turn brown-red, and began to bubble brown-red, immediately pour the ribs into the pan and stir-fry, and then into the ginger, peppercorns and spices,
4, stir-fry after the smell of pouring a little wine and soy sauce on the color, mixed into the water, add salt and scallion knots,
5, high heat boil and then turn to a small fire and slowly burned to the pork poi soft, and then clamped to the pot of scallions and large pieces of spices,
5, the fire boil to a small fire slowly burned to pork poi soft, and then clamped to the pan of scallions and big chunks of spices,
6, large fire to collect juice, when the soup becomes thick, add monosodium glutamate to start the pot that is complete.
Practice three
Raw materials spare ribs, carrots (can be changed to potatoes, etc., according to personal taste), mushrooms, scallions, ginger, star anise, peel.
Practice
1, boil the water, put the spare ribs into the boiling water to cook for 1 minute, pour off the blood water;
2, put a small amount of oil in the pot, burn until smoking, put ginger, scallions, and then put the spare ribs into the stir-fry for a few moments;
3, put the water, water boiled into the star anise, chen pericarp, carrots, and mushrooms;
4, put the seasoning (shaojiu)
5, 5 minutes before serving, add chicken essence, starch water thickening.
Practice four
Accessories 200 grams of soy sauce, 10 grams of refined salt, 8 grams of cooking wine, 30 grams of green onions, 15 grams of ginger, 5 grams of seasonings, 80 grams of water starch, 2 kilograms of vegetable oil (250 grams of actual consumption)
Method
1, green onions cut into segments; ginger slices; spare ribs chopped into 4-centimeter-long pieces, washed and drained of water, add a little soy sauce, water starch and mix evenly. Fry with hot oil into a golden brown fish out.
2, the ribs into the pot, add water (to diffuse over the degree of ribs), soy sauce, cooking wine, refined salt, seasoning, green onion, ginger, taste good, with a large fire boil, turn the heat to simmer until the meat of the ribs rotten that is.
FeaturesThe flavor is fragrant and salty, the ribs are crispy, and the color is golden red.
The key to the production of spare ribs hanging on the starch, to use a strong fire hot oil frying, to burn down, more than a few times in the pot, so that the ribs are fried well.
Practice five
Raw materials ribs, scallions, ginger, soy sauce, soy sauce (a little), fresh soy sauce (a little), Shaoxing wine 4 tablespoons, peppercorns dozens of grains, anise one, thirteen spices or five spice powder a little, rock sugar 1-2 tablespoons, salt.
Practice
1. ribs cut into pieces, frying pan seat on medium heat with the bottom oil under the ribs stir-fried to crackling when the meat control oil out of the high-pressure cooker, plus onion joints, ginger (pat broken), soy sauce, soy sauce (a little), fresh soy sauce (a little), 4 tablespoons of wine, peppercorns dozens of grains, anise a, thirteen spices or five spice powder a little bit of crystal sugar 1-2 tablespoons of salt, salt to the right amount.
2. Stir fry sugar. This is a key step in affecting the color of the finished product. Frying pan brush clean under the bottom of a little oil, no need to oil hot, directly put sugar 1-3 spoons, small fire constantly stir frying until the saccharine turn to brown-red, (not finished!) Continue to stir fry, sugar
liquid will turn up brown-red foam (do not worry it is not over!) continue to stir-fry, a few moments later you will see the foam increase in color lightened to a very attractive golden red, this time the sugar is considered to be good fried. Then you can add water to boil and then add the ribs, I
is directly to the fried sugar "Prick" poured in the pressure cooker on the ribs.
3. Add water to the pressure cooker, do not need to put more, in the pot there is a knuckle deep can, close the lid and open fire, to be the pressure valve "bared" ringing to turn the fire timed 10-12 minutes.
4. pressure cooker closed fire after the cold water rushing valve pressure back, open the lid and fish out the onion joints ginger pieces pepper anise, add chicken essence open the lid on high heat juice can be. No pressure cooker will cook a little more, more water, open high heat, electric stove will only pier.
Note
Sugar must be fried with a small fire and not end stirring, or not wait to turn the end of the red sugar has been paste. Often eat red cabbage and too much trouble to fry sugar can also be more than once fried some sugar and then add water to boil each time to put some on it. I put rock sugar is also for the finished product color is more red.
How to do six
Raw materials bok choy, pork ribs, ginger, cooking wine, fennel, sugar, soy sauce, green onion, chicken broth, starch.
Practice
1, first wash the bok choy, pesticides, wash and soak for a period of time.
2, and then wash the bought ribs
3, the water boiled, put the ribs, ginger, water boiled after the release of cooking wine, ribs after the discoloration, start the pot, the water Li dry.
4, vegetables bubble 20 minutes almost, first fried vegetables, salt do not put too much.
5, clean the pot, hot pot, put oil, oil appropriate more, hot ginger, fennel (can also put dry chili, pepper, etc.)
6, ribs under the pot, fry through a little, this process is about ten minutes, depending on the fire, fried yellow, burnt but not burnt on the line.
Pay attention to the order: put sugar (need more), salt (can not put), cooking wine (more, if you do not want to put the water, put half a catty of cooking wine down, soy sauce.
Put some stock, no on water, this point with boiling water than cold water is better, the general home cooking chicken, I'll save the soup, cold after the Coke bottle stored in the refrigerator.
Large
High
Fire to collect the juice, small fire and slowly burn actually work, if you want to put the starch, the water should not be too dry, and then put the starch (remember to put the starch in a bowl beforehand to add water and mix, and so on after the precipitation, pour the water and then change the water, so that the clean.) Thin a
point, while putting, while stirring, put some chopped green onion, chicken essence (casual, like to put, you can even put a beaten egg, or the previous step, ribs fried plus soup, you can put mushrooms, asparagus, and so on, they like to
line)
7, start the pot and put the top of the dish just now.
Practice seven
Prepared ingredients wine, sugar, salt, shredded green onion, ginger, peanut oil, sesame leaves, chicken essence, meat and eggs a, spare ribs moderate.
Steps
1, the right amount of water to boil, pour the ribs, the ribs within the blood drain;
2, into the peanut oil, until hot, into the ginger, stir-fry a few times, pour into the ribs stir-fry, until browned into half a bottle of wine to boil after adding soy sauce and sugar to boil over high heat,
3, add a small amount of water, add sesame seeds, meat and eggs, and then turn to a small fire slowly stew! To, 20 minutes (that is, the ribs are soft), open the fire, the water will be dry, add salt (according to personal preference), monosodium glutamate, shredded green onions, you can put out of the pot.
Taste colorful and tender.
You can also add vinegar at the end that is sweet and sour pork.
Practice 8
Raw materials spare ribs, green onion, ginger, spices (star anise, fennel, cinnamon, grass nuts, cloves, etc.), pepper, salt, monosodium glutamate (MSG), soy sauce, sugar, cooking wine
Production
1, spare ribs over water, ginger slices, green onion cut into pieces
2, sit in the pot on the stove and pour the oil, cold oil into the sugar (soup: oil = 1:3), low heat and slowly sugar Stir frying, when the sugar water becomes red and bubbling under the ribs stir fry
3, under the ginger, peppercorns and spices, stir fry after the aroma poured into the soy sauce, cooking wine color
4, add water and salt, large fire boil to small fire simmering until the ribs are soft, large fire juice, point monosodium glutamate, out of the pot.
Practice nine
Main ingredient spare ribs 1 catty and a half or so
Instruments dried chili pepper about 20; pepper: a small handful, about 30-40; ginger: a large piece; garlic: 6, 7 cloves; green onion: 1; salt, monosodium glutamate (MSG); sugar
1, the first will be blanch the spare ribs, fishing.
2, the pan is hot, put a small amount of oil, wait a little while into the dried chili peppers, peppercorns, ginger, garlic, sugar, stir fry 2 minutes or so can be put into the spare ribs, scallions continue to stir fry, which can also add a small amount of garnish wine (I think you can also add white wine)
3, wait until the spare ribs change color (just 2 minutes or so), into the boiling water, the amount of water just over the spare ribs or a little less than a little bit can be opened to a high flame to cook! The water boils and then stews over low heat until cooked (I used 40 minutes)
4, add the right amount of monosodium glutamate (MSG), stir-fry, turn off the heat, and then simmer for another 5 minutes on the pot
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Generally, if you want to be a western pastry chef, you should study for 1-2 years, that is to say, how long it tak