Question 1: What seasonings are needed when stewing spareribs soup? Stewed spareribs soup can be divided into two types, one is clear soup type and the other is thick soup type. The clear soup type should use less seasoning, and it should be simmered slowly. The main seasonings are onion, ginger, garlic, pepper, and bay leaves. If you like fungi, you can add tea tree mushrooms or American ginseng. Do not add soy sauce, which will affect the soup. Soup color. Don't add spicy seasonings. The most important thing is to keep the original flavor of the soup. Generally, the soup stewed in this way is light and delicious, but the ribs have no flavor, so you mainly drink the soup. The soup type does not need to be too low, just medium heat. In addition to the previous seasonings, you can also add spices, such as aniseed, cinnamon, nutmeg, soy sauce, or yellow sauce. If you like it spicy, you can add Pixian hot sauce, or red pepper sauce. Chili, just stew until the meat is tender. Spare ribs and soup are both delicious. The soup can be stewed or cooked with noodles.

Question 2: What seasonings are generally needed to cook pork ribs soup? Braised pork ribs is the most common dish. There are many ways to make it, but the main ingredient is pork ribs; you can add different auxiliary ingredients according to your own taste and needs, such as radish, cabbage, winter melon, salt and pepper, etc. The ingredients are different and the taste is also different. Braised pork ribs are rich in nutrients and delicious. It is a dish loved by many diners. Ingredients: onions, ginger, garlic, MSG, salt, star anise, sugar, stew ingredients, orange peels. Vinegar: To extract the oil and calcium from the bones. Just add less when frying so it doesn't taste bad. Sugar: It’s something that makes meat worse. Just like vinegar, it’s the same as above. If it smells bad, you’re responsible for it. Just put the salt at the end (no need to put the salt in). The other thing is to rinse the pork ribs with water before frying to remove the foam. Then after popping the ingredients, throw them all into the pot. When pouring the water, use boiling water, don't use cold water. The stewing time is up to you, and you probably don’t have time to check the clock. In general, the longer you simmer, the better. . . If you want to eat pork ribs and also drink pork rib soup, the only thing you can do is to add less ingredients when stewing the ribs. It’s very little. Even after the ribs are cooked, you will think that the color is too white and clear, and the taste is too bland. , this level is the most suitable for making soup. As for the ribs, let’s process them a bit. Of course, if you want to eat them bland, then just make soup. Example: Tea tree mushroom stewed pork ribs for detoxification and beauty Ingredients: tea tree mushroom, pork ribs, wolfberry, red dates, eggplant, appropriate amount of coriander, salt, etc. Method: 1. Soak the dried tea tree mushrooms and chop the ribs into chunks; 2. Stir the tea tree mushrooms and pork ribs into water; 3. Put the tea tree mushrooms, ribs, wolfberries, and red dates into the pot to stew, and finally add the eggplant; 4. Stew patiently Well, if you can make it "*** the best" (that is, stew it for a long time, the long night has passed), and season it at the end.

Question 3: What ingredients make the best pork rib soup? Ingredients for stewed pork ribs with lotus root: 500 grams of pork ribs (preferably small ribs), 2-3 long lotus root sections, 3- onion*** 5 sections, some ginger slices, 2 chili peppers, appropriate amounts of salt, MSG, chicken essence, fennel and Sichuan peppercorns. Steps: First cut the lotus root into wedge-shaped pieces, boil a pot of boiling water, and pour half of it into another pot. Put the lotus root cubes in one of the pots and cook over medium heat. Put fresh pork ribs in another pot, cook over high heat for 3 minutes, then pour out the oil and water, then put the whitened pork ribs into the pot with lotus roots, add ginger slices, green onions***, and cover Cook over high heat. About 10 minutes later, when you open the lid of the pot again, you will feel the freshness coming to your face. After stirring it slightly with a spoon, cut the small chili peppers into two sections, add appropriate amounts of peppercorns and fennel to the pot, and add a small amount of salt. Cover and simmer over medium heat. Twenty minutes later, the aroma of pork ribs filled the kitchen, making people want to try the saltiness of the soup. At this time, add an appropriate amount of chicken essence and salt to the stirring soup, mix it slightly, then cover and simmer on low heat for 10 minutes, then sprinkle some MSG, open the lid and simmer on low heat for about 2 minutes.

Question 4: What ingredients are used to stew pork ribs? General steps for stewing ribs:

1. Cut the ribs and blanch them in boiling water to remove the blood.

2. After taking it out, boil the water again, put the blanched ribs in, a little green onion, ginger, pepper and aniseed, and cook over low heat. Add a little salt during this period to make the ribs more flavorful. The pork ribs are basically done until the meat can be pierced with chopsticks.

3. At this time, you can put some vegetables in and stew them with the ribs. Stew the vegetables until tender and reduce the soup over high heat. Add appropriate amount of salt and MSG and it is ready to serve.

Tips for braised pork ribs that are easy to rot:

Add some vinegar to the braised pork ribs to make them easier to cook.

It can dissolve calcium, phosphorus, iron and other minerals in the ribs, which facilitates absorption and has higher nutritional value.

Tips for making the stewed pork rib soup more delicious:

When stewing the ribs, add a few pieces of washed orange peel to the pot to remove the odor and greasiness. At the same time, it can make you The soup tastes 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 need to stew them for about 2 hours. You should chew the bones when eating, because the calcium in the bones is difficult to dissolve into the water, so you want the soup to be nutritious and delicious. It takes a little longer.

B. If you just want to eat ribs, it doesn’t take long, you can eat it in about 30 to 50 minutes.

Question 5: How to stew pork ribs soup and what ingredients should be added? Kelp ribs soup -

Ingredients: 1. Two pounds of pork ribs, cut into sections. 2. One pound of fresh kelp, cut into long cubes. 3. Take a piece of old ginger and smash it with a knife. 4. More than 20 peppercorns. 5. Two tablespoons of rice wine. 6. Appropriate amount of salt. Method: 1. Put the kelp pieces in boiling water for ten minutes, take them out and soak them in clean water. 2. Blanch the ribs in boiling water to remove the blood foam. 3. Add half a pot of water to the stew pot, add pork ribs, kelp, old ginger, Sichuan peppercorns, and rice wine. Bring to a boil, then simmer over low heat for one and a half hours, then add salt, simmer over medium heat for about ten minutes, and serve the soup. You can add seasonings that suit your taste to the bowl and enjoy. -

Lotus Root Pork Ribs Soup -

Ingredients: 1. One and a half kilograms of ribs, cut into sections, blanch in boiling water and remove. 2. Two pounds of lotus root (pink lotus root with nine holes on the edge), cut into small pieces or sections and smashed with a knife. 3. Use a knife to break all old ginger. 4. About twenty peppercorns. 5. Two tablespoons of rice wine. 6. Appropriate amount of salt. Method: First simmer in a stew pot over low heat for 40 minutes, or in a pressure cooker for 20 minutes, then add the ribs, bring to a boil and beat off the foam, then add cooking wine, pepper, and ginger, and reduce to a small size after boiling After simmering for one hour, add salt and continue simmering for another hour. -

Winter melon and pork ribs soup -

Ingredients: 1. One pound of pork ribs, cut into pieces. Order, one and a half pounds of winter melon, cut into slices about one centimeter thick. 3. Half a liang of green onion, knotted. 4. Take a piece of old ginger and smash it with a knife. 5. About twenty peppercorns. 6. Two spoons of rice wine. 7. Appropriate amount of salt. Method: 1. Blanch the ribs in boiling water to remove the fishy smell and blood, remove and set aside. 2. Add water to the stew pot, add ginger cubes, onion knots, and peppercorns. After boiling, add the ribs and rice wine. 3. After boiling again, add salt, change to low heat and simmer for an hour and a half, then pour in the winter melon cubes. 4. Change to medium heat and simmer for about 20 minutes until the winter melon is soft and cooked. Remove the green onion knots and place in a blanched bowl before serving. -

Question 6: What ingredients are needed to stew pork ribs? How to stew pork ribs

1. Prepare the ingredients, soak the ribs in cold water in advance to bleed smoothly

2. Add water to the pot and bring to a boil

3. Put the ribs into the pot , open the pot and skim off the floating foam, blanch the blood water

4. Pour out the dry water

5. Cut the green onion into sections and slice the ginger

6. Pot Heat oil, stir-fry onion, ginger and aniseed until fragrant

7. Add pork ribs and stir-fry

8. Pour in light soy sauce and continue to stir-fry for color

9. Add enough water at a time after frying until it turns color

10. Add bay leaves, cinnamon bark, cooking wine, salt, and sugar, start to simmer, bring to a boil over high heat, then reduce to low heat and simmer

12. Remove from the pot and serve on a plate

Question 7: What seasonings are usually used to cook the ribs? How fragrant are they? 5 Ingredients required to make them

Main Ingredients: Spare ribs (large ribs), Chinese cabbage

Ingredients: oil, salt, rice wine, scallions, ginger

How to stew the ribs

1. Stew the ribs Wash and chop into suitable size, about four centimeters long and three centimeters wide. Wash the Chinese cabbage, remove the roots and cut into two sections.

The bok choy can be replaced with other ingredients according to your preference, such as radish and lotus root;

2. Boil the water first, blanch the ribs in the boiling water pot, and take out the ribs after the water boils for about 5 or 6 minutes. , pour out the water, wash the ribs, so that the blood and other impurities in the ribs can be removed, and blanch them with hot water to ensure the whiteness of the soup later.

3. Cut the green onions into sections and the ginger into slices, and lightly pat them with a knife to loosen them (to make the ginger and green onions more flavorful);

4. Turn on the heat and heat the pot. , add a little oil, put the green onion and ginger pieces into the pot and stir-fry until fragrant, add a little rice wine and cook;

5. Put the washed ribs into the pot, stir-fry a few times, and add cold water . If there is clear soup, add clear soup;

6. Bring to a boil over high heat, remove the foam, then turn to low heat and simmer for 1 to 1.5 hours (if you have an earthenware pot, pour it into an earthenware pot and simmer);

7. Put the previously washed Chinese cabbage into the pot, add a little salt to taste, and stew until the ribs are crispy and fall off the bones, then serve in a bowl.

Cooking Tips

1. It is best to use small ribs;

2. Before stewing the ribs, you must blanch them in boiling water to remove the foam. , to ensure the quality of the soup. In the subsequent cooking process, attention should also be paid to cleaning up the scum.

3. You must add enough water at one time. If you add water halfway, it will affect the taste.

Question 8: What seasonings should be put in the stewed pork ribs soup? Vegetable ribs soup

Ingredients: One pound of ribs, half a cabbage, and two tomatoes.

Seasonings: three tablespoons of flour, half a tablespoon of salt, one cup of water, and a little pepper.

Method: Blanch the ribs first, remove the blood, rinse and remove the foam, then cook in boiling water, reduce the heat to low, and cook for half an hour. Add cabbage and pork ribs and cook together. Add tomatoes when they are tender. In addition, use Erda Zitong flour. When it is slightly yellow, slowly add water and stir-fry until it becomes a paste. Pour it into the pork rib soup and bring to a boil. Add salt to taste. When the vegetable ribs are tender and fragrant, turn off the heat, scoop out, sprinkle a little pepper, and serve.

Important tips: The best ribs for soup are ribs. Although the meat layer is thin, it is leaner, has less oil, has a tender texture, and is cheaper than short ribs. Cabbage needs to be cooked well to taste, but it should not be cut into too small pieces. It should be torn into slices by hand. It tastes better if it is cooked until soft.

3. Crispy Pork Ribs Soup

Ingredients: Twelve taels of short ribs, one white radish, and two coriander stalks. Seasonings: 1 tablespoon wine, 1 tablespoon soy sauce, 1/2 cup sweet potato starch. Seven wrists of stock and one teaspoon of salt.

Instructions: Wash the short ribs, add seasonings, marinate for ten minutes and then deep-fry them until crispy. Peel and cut the white radish into pieces, put it in a stew pot, add the stock and steam for ten minutes, then add the fried pork ribs and steam for twenty minutes. Season with oil and salt and serve. Add a little chopped coriander when eating.

Important tips: Chop the spareribs into smaller pieces so that they are easier to fry. Since they need to be steamed after frying, they must be fried for a longer time. The short ribs are marinated first and then dipped in sweet potato starch and fried. If they are marinated together, the sweet potato starch will easily absorb the seasoning, making the short ribs tasteless.

4. Golden Needle Pork Ribs Soup

Ingredients: Twelve taels of short ribs, half a liang of Golden Needles, and two slices of ginger.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: Wash the ribs, scald them to remove the blood, rinse them, put them into a stew pot, pour a tablespoon of wine, add ginger and add 7 wrists of boiling water. Steam for twenty minutes. After the golden needles are soaked until soft, first remove the hard knots on the stems, and then tie each root. Wait until the ribs are cooked and soft, and then steam them. After ten minutes, add salt to taste and serve.

Important tips: If you like to eat more meat, you can choose ribs with thicker meat layer, but they are fatter and the soup is slightly oily. Spare ribs with thin meat layer are leaner, have more bones and less meat, and each has its own flavor. The golden needles are tied into knots and will not fall apart after steaming, making them crispier to eat.

5. Bitter Melon and Pork Ribs Soup version1

Ingredients: Twelve taels of spare ribs and one piece of bitter melon.

Seasoning: one tablespoon of wine, one teaspoon of salt.

Method: After scalding the ribs and removing the blood, add a tablespoon of water and wine into a stew pot and steam for 20 minutes. Wash the bitter melon, cut it open, remove the seeds, cut into large pieces, put it into the ribs and steam it for 20 minutes.

Season with oil and salt and serve when cooked and soft.

Important reminder: This soup can also be cooked directly over the stove, but the soup will be turbid, and the steamed soup will be more refreshing. White balsam pear is tender, green balsam pear is crisper, and those with larger kernels will have a lighter bitter taste.

6. Bitter melon and pork ribs soup version2

500 grams of bitter melon, 400 grams of pork ribs, appropriate amount of green onions, ginger slices, Shaoxing wine and salt.

Method:

1. Remove the stems and pulp of the bitter melon and cut into pieces; wash the ribs and cut into small pieces.

2. Add an appropriate amount of water to the pot, bring to a boil, add the ribs and cook to remove the blood foam, remove and wash.

3. Heat the pot, add the ribs and water, bring to a boil over high heat, skim off the foam, then add green onion slices, ginger slices and Shaoxing wine, switch to low heat and cook until the ribs are cooked, then Add bitter melon and cook for about 10 minutes, then add salt to taste.

Microwave oven method: Add the pork ribs and water, boil the soup over high heat for 6 minutes, skim off the foam, then add green onion slices, ginger slices, and Shaoxing wine, and then cook over medium-low heat for 20 minutes. When the ribs are cooked, add the bitter melon and first use high heat for 3 minutes, then medium-low heat for 10 minutes.

Important tips: Wait until the ribs are cooked before adding the bitter melon, otherwise the melon will easily fall apart; use chicken powder instead of MSG for a better taste; this soup has a heat-relieving and antipyretic effect, and is easy and convenient to use in the microwave. It’s a great summer treat.

7. Hawthorn lotus leaf and pork ribs soup

[Raw materials/seasonings]

One tael of hawthorn, one corner of fresh lotus leaves, one corner of pork ribs, twelve taels of black plum, two pieces of raw barley and one Two

[Production process]

Select the spareribs for soup, wash them, rinse them with water, and cut them into pieces;

Use clean water for hawthorn, black plum and raw barley respectively. Soak and wash;

Wash fresh lotus leaves with clean water.

First put the hawthorn, pork ribs, black plums and raw barley into a clay pot, add an appropriate amount of water, simmer over high heat until the water boils, then switch to medium heat and simmer for about three hours, then add fresh charge. Roll the leaves slightly, add salt to taste, and drink.

Note that hawthorn has the effect of appetizing and aiding digestion; lotus leaves can clear away heat and relieve summer heat, and black plum... >>

Question 9: What ingredients are best for stewed ribs? If it’s delicious, I usually add onions, ginger, star anise, cinnamon, and bay leaves.

In fact, the most convenient thing is to go to the supermarket to buy meat stew ingredients, which are wrapped in small bags with non-woven fabrics. You can put them in and throw them away after stewing the ribs. No need to fish them out. It is easier to put things away before taking them out.

Or look at the ingredient list in the stew and see if there are any other ingredients you like that you can buy and add to the condiments.

Question 10: What seasonings are needed to make big bone soup? The specific method is as follows:

1: Open the big bones and put them in cold water and cook them over high heat. When the water boils, remove the clouds and foam. .

2: After foaming, put about ten peppercorns in the soup, cut the green onion into sections, and it is best to add some carrots (because carrots are small ginseng and have high nutritional value) and stew together. , add salt when boiling.

3: It is best to add enough water at one time, and do not lift the lid during the process. If it is stewed in a pressure cooker, you can enjoy delicious and nutritious bone soup in ten minutes. Yes. For people who are weak, this method is the most pleasant.

No matter what kind of animal bones they are, put them in cold water and break the bones. Cook over medium heat until the foam is boiling. Add the spicy seasoning, some cooking wine, and a little vinegar. If you like clear soup, simmer over low heat for about two hours (uncovered). If you want to drink thick soup (that is, milk soup), cook it on high heat for half an hour (cover it) and then cook it on low heat for about an hour (don’t dry the pot if it’s not covered ^_^). You need to use water once. Add enough, if necessary, you can only add boiling water, which will definitely affect the quality). Do not add salt before taking it out of the pot. You can add some vinegar after removing the foam, which will help the calcium in the bones dissolve in the soup. How you want to drink it after it comes out of the pot depends on your own preferences, there are no rules. The best calcium supplement is beef bone soup