Practice: 1. egg beaten well; tenderloin cut into thin strips of pinky-thickness, put into the egg mixture;
and then add a little salt, chicken essence, starch, and mix well on the slurry;
2. frying pan in a small pot of oil, burned to seventy percent; the slurry on the meat strips into the flour dipped
(without flour can also be used dry starch) p>
(not use flour with dry starch can also be), so that the flour evenly wrapped rows; into the frying pan frying;
Note that rows of strips should be put one by one, so as to avoid sticking; deep-fried to a golden brown can be; fishing out of the oil;
3. to be rows of strips of all fried, placed in the capacity of which, sprinkled with pretzel salt, turning a few times can be;
You can also do not sprinkle pretzel salt, on the table in addition to dipping food Pepper salt.
White radish stewed pork ribs
White radish is known as race ginseng, see its nutritional richness, and have nourishing and moisturizing the heart, qi and blood effect, children cold and flu, cough and spit, eat this dish (or drink the soup), you can see the effect immediately.
Raw materials:
1000 grams of pork chops, 500 grams of white radish, green onion, ginger, cooking wine, pepper, pepper, salt, each appropriate amount.
Making:
1, pork chops chopped into small pieces, into the boiling pot to blanch, fish out with cool water rinse clean, re-entered the pot of boiling water, put green onions, ginger, cooking wine, pepper, cook and stew for 90 minutes over medium heat, fishing out the bones; white radish peeled, cut strips, blanch in boiling water, to the taste of raw.
2, the pot of boiled spare ribs soup continue to boil, into the spare ribs and turnip strips, stewed for 15 minutes, meat rotten, radish soft that is.
Note: Turn off the heat and then put salt. If you put salt in early, the white radish will turn black and have a bitter taste.
Features:
There is a clear flavor of radish, pork ribs are delicious, soup is fresh and delicious.
Pumpkin rib soup
Materials: 1 catty pumpkin, 1 or 2 ribs, 5 garlic, 1 teaspoon salt
Practice
Pumpkin scrape the skin, clean, cut into large pieces.
Wash the pork ribs and remove the blood from the water.
The pot into the amount of water, add all the ingredients, boil and turn to slow fire, boil until all the ingredients are soft and the soup becomes thick, add salt to taste, ready to drink.
Spare ribs stewed scallop
Main ingredient: scallop
Accessories: spare ribs, cabbage heart, mushrooms, asparagus
Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper onion, ginger, garlic, cornstarch
Cooking method:
1, cut the spare ribs blanch in boiling water, and put into a pressure cooker with seasoning pressure cook mushrooms, asparagus Cut into small pieces;
2, scallops cleaned and drained with oil to fry into two sides of the yellow removed, the pot to stay in the bottom oil, add garlic, star anise sauteed flavor, and then put into the chopped mushrooms, asparagus, the spare ribs with soup poured together, add salt, soy sauce, sugar, vinegar seasoning into the scallop, simmer for 3-5 minutes, put in the heart of the vegetables to cook for a little bit, a thin thickening, drizzle of sesame oil to the pot.
Features: thick flavor, there is a special flavor poly ribs with fish in one.
Steamed Spare Ribs
Cuisine Sichuan
Features Salty, spicy and fragrant, spare ribs Po soft.
Ingredients Spare ribs, rice vermicelli, coriander, bean curd, bean curd milk juice, peppercorns, ginger, green onion, garlic, salt, monosodium glutamate, pepper, vegetable oil.
Process
1. Chop the ribs into knots, add fried crispy bean curd, salt, minced ginger, minced green onion, peppercorns, tofu emulsion, pepper, MSG, and then add the rice flour, vegetable oil and mix well. 2. In the steamer basket on the pad a lotus leaf, loaded with ribs, on the steamer for 40 minutes until cooked, take out, put the garlic, coriander leaves, into the plate that is complete.
Winter melon spare ribs soup
Raw materials: spare ribs half a catty, winter melon 1 catty, salt, coriander.
Method: ① winter melon peeled and cut into pieces.
② ribs scalded blood.
3 water ribs cooked to seven mature, add winter melon and salt, until cooked, sprinkled with parsley
Features: this soup taste light, conducive to clear heat.
Gao Sheng Da Ribs
Ingredients: *1 catty baby ribs *lettuce, sesame seeds, a little each
Seasoning: *1 tbsp wine *2 tbsp sugar *3 tbsp black vinegar *4 tbsp soy sauce *5 tbsp water
How to make it:
1. Add baby ribs to the pot, then add seasoning to bring to a boil, then simmer on low heat for 25 minutes or so. The sauce should be thickened (turn once in the middle to avoid burning).
2. Serve the ribs on a plate surrounded by lettuce and sprinkle with sesame seeds for extra flavor.
Cooking guide:
1. This recipe is also known as 1.2.3.4.5 ribs, or "Step by Step", after the order in which the seasonings are used.
2, ribs should be burned slowly over a fine fire, so that the meat will be soft and tender and flavorful
Crystal Ribs
Main ingredient: pork ribs about 5 cm long
Accessories: scallions, ginger, and an appropriate amount of cornstarch
Nutritional content of ribs:
Percentage of ribs contains 1,000 kilojoules of calorie, 17.4 grams of protein, 18.8 grams of fat and 1.5 grams of protein per 100 grams of ribs. grams, fat 18.8 grams, potassium 272 mg, sodium 39 mg, calcium 4 mg, phosphorus 79 mg
Practice:
1, the main ingredients into the water into an onion knot, into the appropriate amount of ginger to remove its fishy flavor,
2, ribs cooked to 5 mature when you can fish it out, and it will be uniformly coated with starch and then under the pot of boiling water to repeatedly wear 4 to 5 times so that its surface reaches the crystalization of the surface. to 5 times so that its surface to achieve the effect of crystal clear
3, and then back up to put back into the seeper continue to roll evenly starch, repeated 4 to 5 times so that its surface appears to be very bright, wrapped very evenly. Re-put it into the steamer above for steaming, the steaming time is about 15 minutes, the dish is steamed.
Sweet orange sesame small ribs
Materials: small ribs (brisket) half a catty, sweet orange 1, fried sesame seeds moderate
Take half of the sweet orange pressure out of the orange juice, and the other half of the appropriate amount of orange meat cut into pieces spare. Stir fry the baby back ribs with garlic until cooked. Thicken the sauce with sweet orange juice, and finally into the orange meat, mix well, on the plate sprinkled with sesame seeds can be sweet orange gravy: salt, soy sauce, sugar, cornstarch, freshly squeezed orange juice
Bitter gourd and soybean pot spare ribs
The high temperature continues, the heat wave bursts. At this time, people are often susceptible to summer heat, dry mouth and bitter, the introduction of a summer soup.
Raw materials: 500 grams of fresh bitter melon, 200 grams of soybeans, 250 grams of pork ribs, 3 to 4 slices of ginger.
Cooking: first with water to the bitter melon, soybeans, pork ribs, ginger, wash, bitter melon core cut pieces, soybeans soaked for a moment; pork ribs cut into pieces, put into a pot, add water, first with the fire boil, change to the fire boil for 1 hour, adjusted to the salt a little, drink soup, bitter melon and pork ribs.
Effects: bitter melon soybean pork ribs soup smell bitter sweet, clear and moist, with summer heat, bright eyes and detoxification, it is appropriate to drink many times during the summer heat.
Cool Gourd Spare Ribs
Ingredients: 280g pork chop, 2 green onions, 580g bitter gourd, 2 slices of ginger, 1 clove of garlic, 35g bean curd, ? tsp cornstarch, 1 tsp salt, ? tsp monosodium glutamate (MSG), 1 tsp soya sauce, 1 tsp sugar, 1 tsp oyster sauce, a pinch of pepper, 7 tbsp oil.
How to make:
Cut pork chop into cubes, mix well with cornstarch, cut bitter gourd into julienne strips, add salt and water, marinate for 30 minutes, put in water, wash off salt; cut green onion into segments, chop ginger, garlic and bean curd; heat the oil, stir-fry ginger, bean curd and garlic, then put in the pork chop, bitter gourd and stir-fry for 4-5 minutes in medium heat, add ? cup of water, salt, monosodium glutamate (MSG), soy sauce, sugar, oyster sauce, pepper and mix again in slow heat. Stir-fry, and then simmer for about 20 minutes, and then use tai bai powder, water, thickening, put green onions, can be served.
Potato Spare Ribs Soup
Ingredients: 10 taels of fresh pork ribs (about 400 grams), four potatoes, two tomatoes, one teaspoon of salt, twelve bowls of water
Methods:
(1) Wash spare ribs, peel and wash potatoes, peel tomatoes, and cut into four parts each
(2) boil water in a pot with a high flame, then boil spare ribs, potatoes and tomatoes at high flame.
Materials: ribs, potatoes, carrots, Pixian bean paste, dried chili peppers, peppercorns, dashi, salt, rock sugar, soy sauce, vinegar
Practice:
1. Ribs over the boiling water, and then fished out of the filtered water.2. Frying pan with oil, not too little, more does not matter, after the heat into the Pixian soybean paste, cut the dry chili peppers, the right amount of peppercorns, one to two large, the right amount of Sugar, soy sauce and vinegar, stir fry, fire a little, do not fry the paste. 3. seasoning fried, open high heat into the ribs fully stir fry to the ribs of oil forced out. 4. put the water flooded over the ribs, cover the pot to stew. 5. stew to the soup left little time. 6. pour some sesame oil into the carrots and potatoes, and then fully stir fry. 7. once again, add the water did not exceed the material, cover the pot to stew. 8. stew to the soup is dry, off the fire.
Plum ribs
Raw materials: thick meat pork ribs one catty, plums two. Two green onions, one red pepper.
Marinade: half a tablespoon each of shaoxing wine and soy sauce.
Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate
Practice:
Pork ribs chopped into chunks, sour plums crushed, coated in the near side of the bone with marinade for an hour, put into the boiling oil and fry for two minutes, then wait for the temperature of the oil to rise will be the pork ribs back to the deep frying for a minute. Cut red pepper and green onion into julienne strips. Heat a pan, add two tablespoons of oil, add seasonings and slow fire until the sugar dissolves, put in the ribs, cover and cook for two minutes, mix well and cook until the juice is thick add red pepper, green onion can be shredded.
Guillow fish ribs
One, raw materials: guillow fish, flowery lotus root, salt, cooking wine and so on.
Second, the production: the osmanthus fish to stay head, tail, fish meat chopped into mud, add ingredients, seasonings, made of fish stuffing. Lotus root cut into thick strips, pat dry starch to be used. Fish head and tail washed and marinated to taste, pat dry powder into the frying pan to mature color yellowish, pick up and drain the oil, placed on the ends of the basin, and then wrapped in the fish stuffing on the lotus root strips, dipped in breadcrumbs, into the frying pan to cook, color yellowish, take out and drain the oil, plate, with peppercorns and salt and tomato sauce to accompany the food.
Nourishing yin and blood, pork knuckle soup
This soup has the effect of nourishing yin and lungs, nourishing blood and stomach. It is suitable for all kinds of people in the fall and winter tonic.
Main ingredient: 1 kilogram - 5 kilograms of pork ribs or pork knuckles. Ingredients: 20 grams of Radix Codonopsis, 20 grams of Radix Salviae Miltiorrhizae, 5 grams of ginger, 25 grams of bamboo, 10 grams of Chinese yam, 10 grams of lily, 10 grams of Coix Seed, 10 grams of Gorgon fruit, 10 grams of lentils.
Eating method: soak all the ingredients in water for half an hour, then wash the pork ribs or pork knuckles with the ingredients together with a strong fire; then use a small fire until the meat is rotten, add a little salt can be.
Fish grass stewed pork ribs to stop heat cough
Fresh fish grass 200 grams, 500 grams of pork ribs. Fishweed first decoction, filtered, pork ribs into the cooking pot, pour the fishweed liquid, began to stew, after the meat is cooked with the right amount of salt and monosodium glutamate, drink soup and eat meat, eaten in 2-3 times, stewed 2 times a week to eat. Not only can clear heat and detoxification, but also pus discharge, applicable to lung heat cough, sputum yellow thick, as well as lung carbuncle coughing up pus and blood and so on.
Kyoto Spare Ribs
Raw materials:
325 grams of pork spare ribs, 1 egg, 10 grams of green onion and ginger, 20 grams of soy sauce, 15 grams of shaoxing wine, 50 grams of sugar, 25 grams of vinegar, 15 grams of sesame oil, 50 grams of flour, 10 grams of water starch, 500 grams of peanut oil.
Practice:
①pork ribs chopped into 2.8 cm long small pieces, add 5 grams of wine, soy sauce 5 grams of impregnation, and then knocked into the egg 1 mix well, add the flour slurry;
② frying pan on the fire, scooped into the peanut oil burned to six mature, will be thrown into the pot, with an iron spoon to set aside the scattered, deep-fried through the leaky spoon fished out, to be the oil wet burned to eighty percent of the heat, and then put into the ribs! Fry until crispy, pour into a leaky spoon to drain the oil. Frying pan back on the fire, put a little oil, onion and ginger, wine, soy sauce, sugar, and then add a little water to boil, thickening with water starch, add vinegar, sesame oil, pouring into the spare ribs, turn over evenly, start the pot to plate that is complete.
Features: The dish belongs to Beijing home cooking. The appearance of the dish is bright red color, sweet and crispy taste, can be served.
Clove Spare Ribs
Main Ingredients: inch row (about 1.5 inches long, about 2 cm wide)
Accessories: sugar, monosodium glutamate (MSG), salt, cooking wine, red currant rice, cloves
How to do: 1, blanch the spare ribs in boiling water, fish out and wash the plate;
2, the right amount of water, down the sugar, MSG, salt, cooking wine, red currant rice, cloves (a few), cook until the sauce is thick and hooked. Can be.
Food Tips: 1, blanch ribs is to break the raw, that is, to remove the blood on the ribs;
2, red yeast rice is for color, edible natural, can be purchased in the supermarket.
Small with wine: refreshing beer, you can make people who do not like big meat do not feel greasy, preferably chilled refreshing beer.
Ribs and Lotus Root Soup
Raw materials: 500 grams of ribs, 1,000 grams of lotus root, a piece of ginger, 1 tablespoon of Shaoxing wine, salt and pepper.
Methods:
1, chop the ribs into small pieces, wash and drain the water; lotus root peeled off the outer skin, with a knife to shoot through the appropriate cut block, soaked in water to be used.
2, frying pan on the fire, the oil burned to fifty percent hot, will be one by one into the meat into the pan frying until the meat cooked stereotypes. Re-oil the pot to seventy percent of the heat, the meat into the pot and then fried once more, until the meat was golden brown skin, fish out of the dry oil to be used.
3, frying pan and then on the fire, add the right amount of oil to heat, put the onion and ginger, garlic stir-fry, add wine, sugar, soy sauce, water, chicken powder boiling, thickening with water starch, pouring into the loin block turn, drizzle with sesame oil, vinegar can be up to the pan on the plate.
Attachment: you can use starch, flour, etc. instead of rice flour; fried meat to pay attention to hanging paste to be uniform, control the oil temperature; after the initial frying, to organize the removal of paste beard, so that the meat refreshing; meat frying time can not be too long to achieve the outside of the crispy and tender. The next onion can be dotted with some chili oil.
Spicy Taro Spare Ribs in Casserole
Ingredients: 400g spare ribs, 500g taro, garlic
Seasoning: 1) 1 tbsp wine, 1/2 tbsp soy sauce
2) 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, pepper
Preparation:
1) Wash the spare ribs, mix with seasoning 1) 1 tbsp soy sauce, 2 tbsp salt, 2 tbs sugar, 2 tbs pepper and 2) 1 tbsp water, 3) 1 tbsp water. Marinate for 10 minutes, then deep-fry in hot oil until colorful.
2. Peel taro, cut into small pieces, and deep-fry in hot oil.
3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.
4. Cook taro for 20 minutes or until tender and sauce is reduced to a simmer.
Remarks:
1, pot refers to a small casserole, with insulation;
2, baby back ribs to use pork above the sub-row, the texture is more tender.
Bursting bad ribs
Cuisine Fujian
Specialties Color red, with bad flavor
Raw materials Pork big ribs (500 grams), red糟(75g), egg white (2), minced green onion (a little), garlic (5 cloves), sugar (30 grams),
Making process
One, the ribs are cut into strips of cubes; sugar, Salt and red bad mix in a small bowl, the ribs into a mix, and then placed in the paste with egg white, diamond powder and mix a mix. Second, open the warm fire hot lard (500 grams) pot, the ribs into the deep-fried for about three minutes, pour out the filtered oil. Third, the garlic head with a knife, put in a frying pan fried flavor, add sesame oil and green onions. Then put the ribs into, together with a few times upside down fried that is good.
Stewed cabbage with pork ribs
Main ingredient: 250 grams of pork ribs, 250 grams of cabbage.
Accessories: 10 grams of coriander stalks, refined salt, monosodium glutamate, pepper water, onion and ginger, broth, oil.
Making process
1, the ribs chopped into one inch and a half long section, cabbage head cut into long squares, cilantro stalks cut into small segments, green onion, ginger cut into pieces, ginger pieces with a knife pat.
2, the spoon in the water, water boiling into the ribs scalded out, and then rinse with water to clean blood foam.
3, spoon into a small amount of oil, oil is hot when the onion, ginger pieces of frying pan, and then into the cabbage stir-fry until half-cooked, add broth, add ribs, salt, pepper water. After boiling, moved to a small fire stew, remove the onion, ginger pieces, plus monosodium glutamate, coriander stalks, out of the spoon in the bowl that is completed.
Features soup white, flavorful, meat rotten off the same.
Stewed cactus ribs
Main ingredient: cactus
Accessories: spare ribs, mushrooms
Seasoning: salt, green onions, ginger, cooking wine, broth
Practice:
1.will be washed and cut into chunks of spare ribs blanch in boiling water and fished out of the cool boiled water washed off the blood foam;
2.will be cactus skinned and cut into chunks of mushrooms washed, onion, ginger, respectively. Onion, ginger washed and cut into segments and slices;
3. Sit in a pot on the fire into the soup, onion segments, ginger, pork ribs, salt, cooking wine, mushrooms, open the pot for 30 minutes, pour the cactus blocks, to be thick juice when the pot can be.
Features: fragrant and refreshing.
Tips: Generally, those with ribs are called square meat, and those without bones are called five-flower rib meat, which is also divided into hard ribs and soft ribs, and is also called hard five-flower and soft five-flower.
Pepper and salt pork ribs
This dish is rich in iron, is a good source of iron supplementation for pregnant women, can prevent and control the pregnancy of its iron deficiency pelvic blood.
Raw materials: 250 grams of pork ribs, 2 grams of cooking wine, 30 grams of starch, 0.5 grams of monosodium glutamate (MSG), 25 grams of sugar, 15 grams of vinegar, 3 grams of peppercorn salt, 1,000 grams of cooked lard (consumed 75 grams), 25 grams of soy sauce.
Making:
1, the ribs cleaned, cut into 6 cm, 2 cm or so of meat strips, with a small amount of soy sauce, cooking wine, monosodium glutamate and part of the fixed powder mix, mix well, soak for an hour, so that it is flavored.
2, and then sugar, vinegar, soy sauce and a little water into a sweet and sour sauce, the remaining starch with 2 times the water into wet starch.
3, the pot on the fire, the first time to fry ribs, fish out, a little cold, and then fry again, so that the ribs fried through and uniform, fish out, put on a plate.
4, and then hot frying pan, will be adjusted to the sweet and sour sauce poured into the boil, pour into the wet starch hook into sweet and sour sauce, dripping cooked lard, put in plus a bowl.
5, put the pepper salt in a small plate, when eating can be dipped in sweet and sour sauce, pepper salt to eat.
Features: meat aroma, unique flavor.
Winter Melon Stewed Spare Ribs
Ingredients:
500 grams of spare ribs, 500 grams of winter melon, 1 piece of ginger, 1 large spices, salt, pepper, monosodium glutamate each moderate amount.
Features:
Tender and smooth melon, fresh and salty.
Operation:
1, the ribs chopped into small pieces, washed and drained; winter melon peeled and properly cut into pieces; ginger row broken.
2, put the ribs in a pot of boiling water for 5 minutes, fish out and wash with water.
3, the ribs, ginger, dashi and the appropriate amount of water, on the high fire boiling, and then switch to a small fire stew for about 60 minutes, into the winter melon and then stewed for about 20 minutes, fish out the ginger, dashi, and then add salt, pepper, monosodium glutamate can be pot.