Rice Scented Glutinous Ribs

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Main Ingredients: Pork Ribs 500g, Glutinous Rice

Seasonings: Salt 4g, Soy Sauce, Oyster Sauce, sesame oil, sugar 2g, curdled milk juice, sweet and spicy sauce

Methods:

1.Glutinous Rice Soaked in Water 2 Hours in Advance, Ribs Wash Cleaned and Cut into Chunks Marinating Before using kitchen paper to drain the ribs;

2. Ribs into the container, add all the seasonings, marinate for more than 4 hours, until the ribs into the taste of the soaked glutinous rice and mix well;

3. Into the steamer, to be on the gas after the medium-high heat steaming for about 70 minutes, the ribs after the aroma of glutinous can be out of the pot.

Three onion stewed pork ribs

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Main ingredients: pork ribs moderate

Accessories: onion moderate, red onion moderate, fine shallots moderate

Seasoning: salad oil moderate, a little salt, a little chicken broth, a little ginger, a little wine, soy sauce 1 tablespoon, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar

Practice:

1. ...Ribs thoroughly cleaned to no blood;

2. Put ginger slices, cooking wine, put a spoonful of light soy sauce and a spoonful of old soy sauce, add the right amount of salt and chicken essence, a spoonful of sugar, mix well and marinate for 20 minutes;

3. Clean the onion to peel off the outside of the old skin, peel the tip and root, cut the onion into slices;

4. Clean the dry onion, peel off the The outer layer of the old skin;

5. Scallions clean, cut into two large sections, as long as the onion white this section;

6. Hot pan and add the right amount of olive oil or salad oil;

7. Change to medium-low heat, the first into the onion stir-fry for a few minutes;

8. Then immediately put the red onion head stir-fry for a few minutes;

9. Put into the onion white in the stir-fry together to the send out a very

10. Put the marinated pork ribs with all the seasonings into the top of the three kinds of green onions, cover the pot and simmer over medium-low heat for 30 minutes;

11. When the juice is almost gone, open the lid of the pot and put the rest of the green onions into the pot, and then burn them a little bit more to be done.

Cooking tips:

1, the ribs of the marinade time is good in 15 minutes to half an hour, so as to taste;

2, must remember to three kinds of onions burst incense before put into the ribs simmering in the popping onions can not be used with a large fire, because that will make the scent of the onions quickly evaporate;

3, simmering ribs remember to put the inside of the seasoning are poured in, but do not add additional water, and then the ribs can be used to cook.

Steamed pork ribs in black bean sauce

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Main ingredient: pork ribs 1 catty

Accessories: Knorr Old Mother Hen Soup Flavor Bouillon (2 grams) ? granule, cornstarch (5 grams) 1/2 teaspoon, 1 teaspoon of light soy sauce, tempeh (15 grams) 1 tablespoon, a little oil, a little green onion

Methods:

1. cm pieces, rinse with water, then drain and set aside on a plate;

2. Add soy sauce, bouillon cube, oil, edamame and mix well;

3. Boil water in a pot and bring to a boil, then put the ribs into the pot;

4. Steam for about 20 minutes, then take out of the pot.

Cooking tips:

1. Don't add too much soy sauce to this dish, because the black beans themselves have some salty flavor.

2. When marinating the ribs, make sure to spread the seasoning evenly and mix well.

3. Since the bouillon cube is a paste-like solid, it is recommended to process it into small particles with a spoon or a knife first, and then stir it thoroughly, so that it is easier to stir well and make it melt away. You can also put it into a special container for the microwave oven and heat it up for about 20 seconds, so that it can be softened for easier stirring of the marinade.

Tomato Spare Ribs

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Main Ingredients: Pork Spare Ribs 600g

Seasoning: 20g salad oil, 4g table salt, 4g green onion, 5g garlic, 10g cooking wine, 5g light soy sauce, 70g tomato paste, 4 cups of water

Practice:

1. Prepare spare ribs and other ingredients;

2. into a cold water soup pot, add peppercorns and spices, boil over high heat, cook over low heat for 3 minutes (to remove the blood and fishy flavor of the ribs);

3. Fish out the ribs and drain;

4. Add oil to the pot, when the oil is hot, add the onion and garlic cloves and stir-fry them

5. Blanch the ribs and add cooking wine and soy sauce, add salt, add rock sugar, ketchup, and add the appropriate amount of water Didn't pass the ribs;

6. Cover the pot, stew forty minutes to an hour to collect juice can be.

Braised Spare Ribs

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Main Ingredients: Pork Spare Ribs 500g

Seasonings: Salad Oil, 3g of Salt, 20ml of Soy Sauce, 30g of Rock Sugar, 20g of Green Onion, 2 slices of Ginger, 1 Star Anise, 10 peppercorns of Pepper, 10ml of Cooking Wine, 5ml of Light Soy Sauce, 1 piece of Spice Leaf, 1 spoon of Sesame Seed

Methods:

Practice:

1. p>1. Wash the raw ribs, then put them into boiling hot water and cook for 2 minutes, rinse off the floating foam on top and spare;

2. Put the washed ribs into the pressure cooker, put in the hot water not more than the ribs, then put in the green onion, ginger, star anise, peppercorns, coriander, half of the amount of wine and salt, and simmer until the ribs are cooked through, but not out of the bone when the fish out; and leave 1 bowl of soup (the amount of water that can be not more than the ribs);

3. p>3. Put the stewed ribs into the frying pan, add the filtered rib soup, soy sauce, cooking wine, rock sugar, small fire will be stewed off half of the soup, open the fire will be thickened, the color flooded when sprinkled with white sesame seeds, drizzle a little cooking oil (a little can be, the main thing is to make the soup more oily), turn off the fire can be.

Cooking tips:

1, I use an electric pressure cooker to choose the standard maturity of meat; with an ordinary pressure cooker to open the pot on low heat for 10 minutes on it; with the usual household ordinary pot, about 40 minutes need to be stewed, ribs stewed on it.

2, if you like to eat sweet and sour flavor, you can add another 30 grams of balsamic vinegar, do not need to add the old soy sauce, the amount of sugar and then add 15 grams.

Pesto Honey Spare Ribs

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Main Ingredients: 350 grams of spare ribs

Supplementary Ingredients: 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, a pinch of salt, 1/2 tsp. of five-spice powder, half of an egg, cooking oil, 1 tablespoon of groundnut flour, 1/2 tablespoon of dark soy sauce, 1 bowl of drizzle, half a bowl of water, 5 cloves of garlic, white sesame seeds in moderation

Practice:

1. Ribs washed and drained, add soy sauce, cooking wine, salt, five-spice powder and half of the whole egg mixture to scratch well, then add the groundnut starch to scratch well until sticky, marinate for 30 minutes;

2. Garlic chopped coarsely and standby (do not be too crushed, otherwise it is easy to fry batter);

3. Flavored drench and water together into a small bowl, mix well and standby;

4. Start frying pan, hot pan into the cool oil 2 tablespoons, low heat into the garlic granules, slowly stir-fry until the garlic granules color golden, garlic aroma, even the oil together with the sheng out, this is the pesto crisp;

5. Another frying pan, into the appropriate amount of cooking oil, five or six percent of the heat into the spare ribs, deep-fried until well-done and fish out; and then raise the oil temperature to the slight smoke, into the spare ribs to repeat the frying, and quickly fried until golden brown fish out of the oil;

6. Another In a separate pot, add mirin and water, boil over high heat and simmer until slightly thickened;

7. Add the fried ribs and stir-fry over high heat;

8. During the stir-fry period, add a little soy sauce and stir-fry for the first time;

9. When the soup is about to be dried up, add 1 tablespoon of pesto crisps (even with the garlic);

10. Stir-fry well and then remove from the pot! After the plate can be sprinkled with an appropriate amount of cooked white sesame seeds garnish to enhance the flavor.

Cooking tips:

1, ribs fried twice, over the medium temperature frying, frying, the second high temperature frying, frying crispy, but also to force out most of the grease;

2, the garlic crisp may not be used up, if you do not want to save the garlic particles and some of the fat can be held out, the remaining fat and oil and frying oil used to deep frying ribs is;

3, there is no flavor drenching, you can use rice wine

3, there is no monosodium glutamate, you can use rice wine or cooking wine with a moderate amount of sugar instead, taste a slightly sweet flavor can be.