Among meat, both adults and children prefer to eat the delicious food made of ribs, which is not only delicious, but also very nutritious. So how to make ribs simple and delicious now? Let me share the practice of ribs and see if it suits your taste. 11 kinds of spareribs

1: Steamed spareribs with powder

Ingredients: 511g of spareribs, 111g of rice, 1 spoon of fermented milk, 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of white wine, sliced ginger with onion, small red pepper, star anise, salt and pepper

Practice:

Sprinkle chopped ginger slices and onion slices and marinate them together for 15 minutes

2. Pick out the ginger slices, then add fermented milk, soy sauce, oyster sauce, sugar and salt and stir well

3. Wash and dry the rice in advance, put it in an oil-free and waterless wok, add star anise, pepper and small red pepper together, and stir-fry the rice slowly with low fire until the rice turns slightly yellow, and then serve it out

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the second kind: stewed pork ribs with lotus root

raw materials: 511g of pork ribs, 1 lotus root, 1 tablespoon of cooking wine, 1 tsp of pepper, 1 tsp of salt, half a tsp of monosodium glutamate and a proper amount of ginger

Practice:

1. Wash the pork ribs, peel and wash the lotus root, and cut into pieces

2. Soak in water and take out for later use

4. Put clear water in the pot, add ribs and ginger, bring to a boil with high fire, skim the floating foam, then switch to low fire and stew for about 21 minutes

5. Pour lotus root, ribs and soup into a casserole and stew for another 31 minutes, and season with salt, pepper and monosodium glutamate.

the third kind: braised pork ribs

raw materials: 511g of pork ribs, 1 scallion, 1 piece of ginger, 1 piece of cinnamon, 1 tsp of salt, 1 piece of rock sugar, 1 piece of coriander, 1 tsp of soy sauce, fragrant leaves, oil and minced garlic

Practice:

1. Wash the pork ribs and cool them. (Boiling in cold water is to boil out the blood in the ribs as much as possible, and not covering the lid is to volatilize the peculiar smell)

2. Skim off the blood foam after boiling, and take out the ribs for later use

3. Break the rock sugar for later use, slice the ginger and cut the scallion into pieces

4. Put the oil in the wok, and stir-fry it with low fire for a while (be sure to use low fire) < The color also turns light brown

6. Stir-fry the blanched spareribs together

7. Pour some soy sauce for color, add fragrant leaves, cinnamon, ginger slices, scallions and minced garlic and stir-fry evenly

8. Pour boiling water until the spareribs are cooked, cover the pot and simmer for 41 minutes

9. Wait until only one third of the soup of the spareribs is left.

No.4: Pork ribs with potatoes

Pork ribs are cooked together with potatoes, and the potatoes are soft and glutinous, and the ribs are particularly tasty and fragrant. The ribs are cooked in a dry pot, which is spicy and delicious.

1, prepare ribs, cut potatoes and onions into pieces. Seasoning: onion, ginger and garlic are cut into powder, dried pepper and green pepper are cut into segments, onion segments, pepper, cooking wine, bean paste, soy sauce, monosodium glutamate, a little sugar and a little vinegar.

2. Add water to the ribs, add cooking wine, add appropriate amount of salt, add onion and ginger slices and cook for 21-31 minutes.

3. Boil potatoes in water for about 3-5 minutes, drain and fry until golden brown.

4. After the potatoes are fried, take them out, and then fry the onions. Fry the boiled and drained ribs for 2 minutes.

5. Put an appropriate amount of oil in the pot, turn on a small fire, and stir-fry onion, ginger, garlic, dried pepper, green pepper, onion segments and pepper. Stir-fry the ribs, add salt, add bean paste, stir-fry with soy sauce, and pay attention to low heat. Add potatoes and onions, stir fry, low heat, about 3~5 minutes, let the potatoes taste. Add a little sugar (less than half a spoonful) and a little vinegar (just a little) and mix well. Add chopped green onion, monosodium glutamate, and evenly remove from the pan.

5th kind: sweet and sour pork ribs

Ingredients: 511g of pork ribs, 1 star anise, 11g of rock sugar, 5 pieces of pepper, salt, vinegar, soy sauce, cooking wine, minced onion, ginger and garlic, and white sesame seeds

Practice:

1. Wash the pork ribs in cold water and put them in the pot, skim off the blood foam after the water is boiled. Turn to low heat and stew for about 1 hour

2. Take out the stewed spareribs and drain the water

3. Prepare a bowl and hold the sparerib soup for later use

4. Add oil in a hot pan, add a proper amount of rock sugar and stir-fry the sparerib to a brown color

5. Add a little cooking wine, soy sauce and vinegar after stir-frying

6. Finally, pour the sparerib soup.

No.6: Garlic-flavored ribs

1. Choose ribbed ribs and wash them. Add water to the pot, add ginger slices, pepper, cooking wine, onion, salt, etc. and boil for 21 minutes. The ribs are cooked and fished out for use.

2. Seasoning: onion, Jiang Mo, two garlic chopped, pepper, pepper, soy sauce, monosodium glutamate, pepper, a little sugar, balsamic vinegar, etc.

3. Put oil in a hot pan, add onion, Jiang Mo, garlic and pepper until fragrant. Add the ribs and stir-fry for a few times, then release the ribs and stir-fry for 1-2 minutes. Stir-fry the pepper, put a little sugar, a little balsamic vinegar, monosodium glutamate, pepper and mix well before taking out the pot.

No.7: Coke ribs

Ingredients: 511g of ribs, a can of cola, pepper, minced ginger onion, 1 star anise, a small piece of cinnamon, 2 pieces of fragrant leaves, soy sauce, salt and oil

Practice:

1. Wash the ribs, put them in a cold water pot and boil over high fire, and skim off the floating foam. Add minced ginger and scallions and saute until fragrant

3. Pour the blanched spareribs and stir fry, pour in soy sauce, star anise, pepper, fragrant leaves and cinnamon

4. Finally, pour in cola, bring to a boil with high fire, simmer for 31 minutes, and sprinkle some salt.

No.8: Roasted ribs with wax gourd

1. Rib ribs are selected, soaked in clear water for 31-41 minutes to remove blood and fishy smell, and then cleaned.

seasoning: onion, garlic, ginger, millet pepper, chopped green onion, pepper, monosodium glutamate, salt, cooking wine and light soy sauce.

2. Put a proper amount of oil in the pot, stir-fry ginger slices, scallions and pepper with low fire. If you like spicy food, you can put some dried peppers. Stir-fry the ribs a few times, add cooking wine to remove the fishy smell and stir-fry until the ribs change color. Add salt, release and stir-fry to taste.

3. Increase the bowl of water until the ribs are covered, then boil over high heat and simmer for 21 minutes. The ribs are obviously cooked, and the juice is not much. Add melon and garlic, stir-fry and stew until cooked. Collect juice over high fire and put monosodium glutamate before taking out the pot. Delicious winter melon and ribs are ready. Sprinkle with millet pepper and chopped green onion, which is delicious.

No.9: Pork ribs with sour beans

Ingredients: 511g of pork ribs, 111g of sour beans, 1 teaspoon of soy sauce, minced onion and ginger, pepper powder, allspice powder, sesame oil and salt

Practice:

1. Cut sour beans into small pieces

2. Wash and drain the pork ribs. Add allspice powder, sesame oil, soy sauce and pepper powder, mix well and marinate for about 1 hour

3. Heat the oil in a hot pot, add chopped green onion and ginger, stir fry

4. Put half of the fried sour beans at the bottom of the bowl

5. Add the marinated spareribs, and then pour the remaining sour beans into the pot to boil water.

No.11: Steamed ribs

1. Chopped ribs, cut into small pieces and washed.

2. Seasoning: onion, Jiang Mo, salt, dried starch, pepper, sesame oil, minced shallots and soy sauce.

3. Add Jiang Mo, scallion, pepper, salt and soy sauce to the ribs, then add a proper amount of starch to lock the water in the ribs, and add a little sesame oil. Stir well, put it on a plate and put it in a steamer. Steam on high fire for about 31 minutes. After steaming, sprinkle with millet pepper and chopped green onion. Dry pot ribs

recommended recipe for home-cooked ribs

Raw materials: 511g of ribs, 4 dried peppers, 2 tablespoons of cooking wine, 1 coriander, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch, pepper, green pepper blocks, salt, ginger slices, onion slices, cooking wine, minced garlic, onion segments, chicken essence and bean paste

. Rinse it with water

2. Put the spareribs in a bowl, add a little salt, cooking wine, onion and ginger slices and marinate for 11 minutes, then add starch and stir evenly

3. Put oil in a hot pan (more oil) and fry the marinated spareribs until the surface is golden (if you want them to be crispy, you can fry them again)

4. Add minced garlic, ginger slices, onion slices, dried peppers and prickly ash until fragrant

5. Add bean paste, stir-fry ribs for a few times, add onion slices and green pepper pieces

6. Finally, add a little cooking wine, soy sauce, salt and sugar to taste

7. When green pepper pieces and onion pieces are born, add some chicken essence and you can go out of the pot. Add parsley.

Steamed ribs with glutinous rice

1. Soak glutinous rice for 3-4 hours in advance and clean it. Prepare seasoning: wine, salt, soy sauce, pepper, starch, Jiang Mo, chopped pepper and chopped green onion.

2. Wash the ribs, cut them into small pieces, add cooking wine, add Jiang Mo, salt, soy sauce, pepper and mix well, then add dry starch and marinate for 21 minutes. This starch is very important. With it, the ribs are tender, and the water in the ribs can be locked, and the taste is better.

3. Peel the sweet potato, cut it into small pieces, and put it in a breathable steamer. In addition to sweet potatoes, you can also use taro, potatoes, yam, etc., or you can not use the bottom ingredients. Wrap the ribs in sticky rice piece by piece, and then put them on top of the sweet potatoes. Spread the extra glutinous rice evenly on the ribs. Steam SAIC with fire first, and then turn to low heat for 41-61 minutes. Delicious glutinous rice ribs will be steamed. Sprinkle chopped green onion and pepper to increase the layering. The pepper I put is not spicy. In fact, you can put chopped green onion instead of pepper.

Spiced and salted pork ribs

Ingredients: 511g of pork ribs, 111g of flour, 2 eggs, 2 tablespoons of pepper and salt, 2 tablespoons of cooking wine, 2 tablespoons of salt, and a proper amount of small red pepper

Practice:

1. Wash and cut the pork ribs, and marinate them with some salt and cooking wine for about 31-41 minutes

2. Chop the small red pepper. Mix into batter

3. Spread the batter evenly on the spareribs

4. Heat the spareribs in a hot pan, put them in the pan, turn them over when they are fried on one side, and continue to fry them on low heat

5. Just fry them until both sides are golden brown. Take out the spareribs, sprinkle with salt and pepper (if you want to make the spareribs taste better, make them foam bigger.

Practice:

1. Chop the spareribs into blocks of arbitrary length.

2. Peel and shred the corn and cut it into small pieces.

3. Cut the onion and slice the ginger.

4. put water in the casserole, boil the water, and pour out the blood foam in the pot (just boil it, time control)!

5. Pour oil into the pot, stir-fry the ribs, pour water (if you want the ribs soup to be fresher, you can drop two drops of vinegar in the water), add corn and ginger (not too much) into the pot, and drop a little white wine, and cook for about 41 minutes.

6. Cook and add a little salt to taste. Yam ribs soup

materials:

yam, ribs, onion, ginger, salt and cooking wine.

Practice:

1. Wash yam, peel it and cut it off.

2. Wash the ribs, fill the pot with water, boil it, and skim off the foam;

3. Put ginger slices and onion knots, add yellow wine and turn to low heat;

4. Boil for 21 minutes, pick up the onion knots, add yam, and then turn to low heat after boiling over medium heat;

5. After half an hour, add appropriate amount of salt and simmer for 1.5 minutes until the yam ribs are crisp and rotten.

Steamed pork ribs with black bean sauce and garlic

Ingredients: 511g of pork ribs, 2 garlic, 31g of black bean sauce, 3 millet peppers, a spoonful of sesame oil, a spoonful of bean powder, a spoonful of sugar, a spoonful of salt and a proper amount of water

Practice:

1. Wash and drain the pork ribs, chop the black bean sauce into pieces, and chop the garlic into garlic. Stir the garlic evenly

3. Add a little water twice and mix well. Finally, add the bean flour and sesame oil and mix well, and marinate for more than 1 hour

4. Steam in a steamer, and steam for 21 minutes after the water is boiled (it is best to smooth the ribs so that they can be cooked easily)

5. Sprinkle the chopped millet pepper after steaming.

kelp sparerib soup

ingredients:

411g pork ribs, 151g kelp, onion, ginger slices, refined salt and yellow wine.

Practice:

1. Soak the kelp, steam it in a steamer for about half an hour, take it out and soak it in clear water for 4 hours. After soaking it thoroughly, wash it and cut it into cubes.

2. Wash the ribs, cut it with a knife along the bone, cut it into pieces about 4 cm horizontally, boil it in a boiling water pot, take it out and wash it with warm water.

3. Skim off the floating foam, simmer for about 21 minutes on medium heat, pour in kelp pieces, boil for 11 minutes on high heat, remove ginger slices and onion pieces, season with refined salt, and pour in sesame oil.

Potato ribs soup

Ingredients:

1111 grams of ribs, 511 grams of potatoes, 1 green onions (5-6 shallots), 5 slices of ginger, and appropriate amounts of cooking wine, salt and monosodium glutamate.

Practice: 1. Chop the ribs into small pieces, wash and drain; Peel potatoes and cut them into pieces; Cut the shallots into sections (knot the shallots). 2. Put the ribs in a boiling water pot for 5 minutes, remove them and wash them with water. 3. Bring the spareribs, onion ginger, cooking wine and appropriate amount of water to a boil, then simmer on low heat until it is half cooked, and then add potatoes to stew.