Speaking of ribs, I believe everyone is familiar with it. They are fat and thin, and their taste is crisp. After cooking, it tastes delicious. There are many ways to eat ribs. If you can cook and stew, you can be the protagonist at the table. The ribs are delicious, not too greasy. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. In this gourmet tutorial, Tian Jian Food Store will share several special ways to eat ribs. Friends who like to eat ribs quickly look. Friends who like food should also pay attention to me. I update and share different food courses every day. I believe there is always a dish you want to learn!

1 Steamed ribs with lobster sauce

The ingredients are as follows: ribs 300g, soy sauce 1 0g, lobster sauce 5g, cooking wine 5g, sugar 2g, salt10g, soy sauce 8g and starch10g.

The specific method is: put 300 grams of ribs in a bowl, then add soy sauce, fermented soybean, cooking wine, sugar, salt, soy sauce and starch, marinate them evenly for 20 minutes, put them in a waterproof pot, steam them for 30 minutes on medium heat, and sprinkle chopped green onion after taking them out.

Second steamed sparerib

The ingredients are as follows: 600 grams of ribs, onion 1 piece, 3 slices of ginger, 3 cloves of garlic, 3 grams of salt, 2 spoons of steamed fish and soy sauce, sugar 1 spoon, proper amount of rice, 2 dried peppers, a little pepper and half of star anise.

The specific method is as follows: all auxiliary materials, rice, dried peppers, prickly ash and star anise are crushed by a cooking machine. Rice doesn't need to be crushed. Put the steamed flour aside for later use. Cut the onion, ginger and garlic into small pieces and soak the ribs in water for half an hour. Wash the blood bubbles, add onion, ginger and garlic powder, add salt and sugar, steam the fish and soy sauce and refrigerate for one hour. Rinse in warm water for half an hour, spread it on the steamer, cut off the excess parts, put the mixed ribs on the steamer, and put two-thirds of the water in the steamer (because steaming takes a long time, the water must be enough, otherwise it will be easy to paste. Wrap the pot with gauze strips and cover the steamer. After simmering, turn to medium heat for an hour, then take it out and eat!

No.3 dry pot ribs

The ingredients are as follows: 500g of ribs, leek 1 root, starch150g, ginger10g, 2g of garlic, 50g of onion150g, 5g of dried pepper and 2g of salt.

The specific method is as follows: Slice ginger, garlic, onion, millet pepper and string pepper, put ribs in cold water, add onion and cooking wine, boil water to remove fishy smell and blood foam, pour ribs, add soy sauce and starch, stir well, pour into a pot, heat the oil to 70%, pour ribs, stir-fry until golden brown, pour into a pot, and add onion and stir well.

No.4 sweet and sour sparerib

The ingredients are as follows: ribs 1 000g, soy sauce15ml, vinegar 50ml, onion1piece, half a slice of ginger, 2 star anise, 20 peppers, 2 dried peppers, cooking wine15ml, and 20g of sugar.

The specific method is as follows: put the ribs, onion and ginger slices into a pot, boil them with clear water, skim off the floating foam, add pepper and dried pepper, and cook until chopsticks can penetrate, then take out the ribs. When cooking spareribs, evenly mix vinegar, soy sauce, cooking wine and sugar into a sauce, heat it in a wok, pour the sauce into the spareribs, stir well, and pour half.

No.5 braised sparerib

The ingredients are as follows: 500g of pork belly, 3 tbsps of vegetable oil, 2 tbsps of cooking wine, 6 slices of ginger, 3 slices of onion, 1 slice of shallot, 3 slices of fragrant leaves, 1 slice of star anise, 10 crystal sugar, 1 teaspoon of salt, 1 teaspoon of sugar and sugar.

The specific method is as follows: prepare the required ingredients, soak the ribs in clear water for 5 minutes, rinse several times to remove blood, add cooking wine and ginger slices at the same time, boil and blanch 1 minute. Cold water can better leach blood, deodorize and sterilize, remove ribs, rinse with cold water, and then control water for later use. Cold water washing will make the meat harder and more elastic, and the wok will become hot. Stir-fried sugar must be cooked on low heat, so it is easy to stir. Stir-fried rock sugar is not only bright red in color, but also tastes better than white sugar. When the rock sugar melts, small bubbles will come out and turn red and brown. Don't cook it for too long, otherwise it will produce bitter taste and affect the taste of the dishes. When the rock sugar is completely soaked, stir-fry the ribs evenly in the pot, which can better color and lock the moisture of the ribs. The taste is delicate, fresh and delicious, unlike dry wood. Add chopped green onion, star anise, fragrant leaves, pepper and ginger slices, stir-fry, add boiling water until the ribs fail (cold water will make the meat tight and difficult to taste), then add soy sauce and light soy sauce, bring to a boil over high fire, stew for about 30 minutes, stir twice in the middle, observe the juice collection to prevent the pot from burning, and add sugar when there is13 soup left in the pot.