To do this dish, there are two key points, is the main material on the selection:
Select fresh pork crispy bone ribs, the color should be red and glossy, the bone marrow at the incision is bright red, press the meat quickly rebound is fresh pork crispy bone ribs.
The tempeh should be selected from Yangjiang, Guangdong Province, Yangjiang tempeh is famous throughout the country.
Ingredients: pork short ribs, Yangjiang black beans, fried taro, fried garlic (whole), fried garlic, raw garlic, garlic sauce, garlic oil, cornstarch, salt, sugar, chicken powder, pepper, ice a lot of
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pork short ribs chopped into roughly 75px or so, try to each piece of small pieces with some crispy bones. Because it's mainly crispy bones, you don't need a lot of force to chop, just gently press the back of the knife with your hand, and basically chop it off. After cleaning, soaked in water for half an hour, every ten minutes with the hand gently scrub to change the water, this is in order to put the ribs of the blood out of the blood, thoroughly go to the blood of the ribs will be whitened, the structure becomes fluffy, steamed out of the ribs will be tender and slippery.
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Ribs add salt and rub until gelatinized then add sugar and cornstarch and continue to rub until gelatinized, then add ice cubes and keep rubbing until gelatinized, and place in the refrigerator to marinate for about 10 hours. Because this step of the marinade is longer, it is recommended to start marinating and making them the night before.
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The marinated ribs are rinsed and dried with kitchen paper. Add salt and pepper to the ribs and rub them until gelatinous, then add the garlic sauce and a few ice cubes and fish evenly. Add the ice to make the ribs smoother. Add sugar and cornstarch, then add chicken powder, fried garlic, raw garlic, then add black bean sauce, and finally add garlic oil and slowly mix well.
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Put the fried taro on the bottom of the pot, then lay the ribs on top of the fried taro, and finally put a few grains of fried garlic on top of the ribs.
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Put it into boiling water and steam it over high heat for about 10 minutes over water, then you can start the pot.
Tips
2, tempeh is best chopped small, so that it can be better flavored.
Adding fried taro is to make the ribs cook faster.
Wake up in the morning, ask the baby: "Today at noon you want to eat what delicious ah?" Son: "ribs, last time that ribs". So sent him to school went to the market to buy a few ribs, noon, steamed to eat. The first thing you need to do is to get your hands on a pair of ribs, and then you'll be able to get them back to your feet.
Preparation ingredients:
Several ribs, a large red pepper, garlic 3 cloves, a few onions, the right amount of dry black beans, the right amount of soy sauce, a little old soy sauce, the right amount of oyster sauce, the right amount of cornstarch, a little salt, the right amount of cooking wine, a little sugar, a little pepper, the right amount of cooking oil.
Practice:
Fall cold, do steamed vegetables can be placed in the pot when the children come back to eat, do not have to worry about cold is not good.
Steamed pork ribs in black bean sauce is a classic Cantonese dish, belonging to the Cantonese cuisine. The tenderness of the ribs in this dish, coupled with the unique flavor of black beans blended with each other, bite into a bite, the gravy overflowing in the mouth, the sense of satisfaction is bursting ah! I'm a fan of this dish, never get tired of eating, like black beans strong flavor friends , you can try it Oh! The practice is not difficult, as long as you pay attention to this point, follow this, zero failure. Steamed pork ribs in black bean sauce to be delicious, you must first garlic sautéed and then sautéed tempeh, so that mixed in the pork ribs, in order to let the pork ribs in a short period of time to absorb the flavors of the two, the meat is juicy, and there are black beans, garlic flavor. I'll share the recipe with you below.
Preparation materials: 500 grams of pork ribs, 20 grams of black beans, red pepper, 1 small onion, ginger, garlic (moderate)
Pork ribs cut into two-centimeter-sized pieces, soaked in water for 10 minutes, soak the blood.
Red pepper seeded and diced.
Dice the garlic.
Dice ginger.
Slice the white onion and dice the green onion.
Ribs wash a few more times, drain the water.
Heat the oil in a hot pan, add ginger, garlic and white onion and stir-fry to get a good flavor.
Add 20 grams of black beans. Stir fry well.
Pour the sauteed tempeh and garlic over the ribs and mix well.
Add one tablespoon of soy sauce, half tablespoon of dark soy sauce, one tablespoon of oyster sauce, half tablespoon of sugar, 3 grams of salt, and 1 tablespoon of cooking wine, and mix well.
Add 2 tablespoons of cornstarch.
Scratch well, cover with plastic wrap and marinate for 1 hour to taste.
After marinating for 1 hour, clip out the white onion.
Find a deeper plate and lay the ribs flat on the plate, drizzling any excess stock over the ribs. (It's easier to steam the ribs when they're laid flat on the plate!)
Sprinkle with red pepper.
Bring the water to a boil and add the black beans.
Cover the plate with tinfoil, then cover the pot with a lid and steam over high heat for 30 minutes. (Cover with tinfoil to prevent the steam water from dripping and affecting the texture! If you don't have tinfoil, you can also use a large plate with a lid)
After 30 minutes, open the lid. Wow! The black bean aroma is so rich and flavorful that you can't help but gulp!
Sprinkle with chopped green onion, beautiful, start to enjoy!
Black Bean Spare Ribs is a classic Cantonese dish, although not a few pieces of a cage, but the more so, the more you feel that it is not enough to eat, this may also be a marketing tool, first of all, black bean spare ribs with black bean is selective, can not be used elsewhere in the black bean, such as Sichuan black bean is not good, since it is a Cantonese dish, the best use of Guangdong's black bean, Yangjiang black bean is the preferred choice, it is the use of black bean fermentation and become, the aroma is more concentrated! The next side to talk about the practice of black bean ribs
Tempeh first on the pot to steam for a few minutes, so that the tempeh softened and then chopped fine with a knife, and then the pot to put a moderate amount of oil, small fire temperature, and then under the tempeh first stir-fry for a while, stir-frying tempeh raw flavor, and then put the ginger and garlic, minced onion, minced garlic, and then fry for a while, and then a little bit of the end of the peel to the smell, and then some oyster sauce and soy sauce fried for a while, soy sauce, and then some oyster sauce, and then some oyster sauce, and then some soy sauce. Soy sauce fried for a while, black bean sauce is done, black bean sauce is done, steamed ribs is simple.
Ribs should be selected tender some of the small rows, do not choose thick and thick rows, that is particularly not easy to steam out the crisp texture, more old, the ribs chopped into very small pieces, about two centimeters or so on the length of the line, mixed with black bean sauce, and then put a little soy sauce, oyster sauce and wine to taste, and finally a small handful of cornstarch to catch well, the steaming pot boiled after the ribs down the lid cover the pot on the high-fire steaming for twenty minutes to half an hour or so, and then put some small scallions, and then put some of the ribs on the lid. Out of the pot put some small scallions open water, pour a little hot oil on it.
Ribs must be steamed with high heat, so that the ribs can be steamed out of the crispy texture, if the small fire slow steaming effect is very bad, and the steaming time to be extended. Finally pour some hot oil can stimulate the black bean sauce more aroma, this is the characteristics of Guangdong cuisine.
I hope to help you
1, 100 grams of black beans chopped, 20 grams of bean paste chopped, 10 grams of garlic pounded into a puree, 100 grams of broth, 5 grams of salt, 10 grams of chopped scallions, 50 grams of rapeseed oil. Frying pan on the fire put the oil hot and sautéed garlic puree, put the bean paste fried, put the tempeh fried, add broth high fire five or six minutes, tempeh into a silky paste off the fire.
2, 1,000 grams of ribs washed and chopped into sections, put the pot blanch for 10 minutes, fish out and drain the water, and then add 10 grams of spice noodles mix, 10 grams of cooking wine, spices from cinnamon 4 grams, Angelica dahurian dahurica 5 grams of dried chili 10 grams of cumin 15 grams of nutmeg 4 grams of cumin 4 grams of nutmeg 4 grams of white nutmeg 4 grams of star anise 2 grams of peppercorns 15 grams of pepper, 7 grams of spice and other components. Marinate the mixed ribs for one hour.
3, tempeh in the frying pan and then heated, pour into the marinated ribs, stir fry evenly, pour into the porcelain basin, sealed with freshness on the cage, steaming 2 hours, out of the pot sprinkled with chopped scallions.
Tempeh is a very characteristic fermented soybean seasoning, not only can be used for seasoning, but also into the medicine, the aroma of delicious, rich in protein and amino acids and other nutrients, can be eaten to clear the heat and stop phlegm, solve the fishy toxins and go to the cold and hot, tempeh as the main seasoning, and the ribs with the steaming, the flavor is even better.
Steamed pork ribs with black beans
Ingredients 600g pork ribs, 2 green onions, 4 red chili peppers, black beans, starch, cooking wine, oyster sauce, sugar, sesame oil, salt, oil.
Practice
1. Spare ribs to remove the blood: chop the ribs and wash, add the appropriate amount of starch with your hands, so that the starch is completely wrapped in the blood of the ribs, and then rinse the ribs with water, drain; half of the green onions cut into small segments, half cut into minced, red chili pepper cut into circles, edamame clean and chopped and standby.
2. Marinate ribs: put the scallion section, tempeh, sugar, starch, cooking wine, oyster sauce and the right amount of salt, mix thoroughly, cover with plastic wrap, marinate for half an hour, so that the ribs are not only flavorful, but also maintain the tempeh flavor (like to eat spicy, you can put some chili powder or red chili pepper marinated together), half an hour after the ribs pick out, scallion section and starch juice do not need.
3. Steam under water: ribs again wrapped in a layer of starch, the flavor will be locked, the surface of a layer of sesame oil, into the pot steamed under water for 15 minutes.
4. After the ribs are steamed, sprinkle them with chopped green onions and red chili peppers to enhance the color of the dish, and the rich sauce of "steamed ribs with black beans" is ready.
Tips ribs add starch, and then use your hands to grasp the ribs can be removed from the blood; ribs in the addition of wine marinade, you can remove the fishy flavor, but also allows the ribs easy to get rid of bone; add sugar can not only refresh, but also make the ribs of the texture of the mouth can be crispy; the last wrapped in cornstarch and sesame oil, in order to lock the flavor; steaming the ribs, you can put a layer of tinfoil on the ribs, to prevent the water from dripping into the ribs, affecting the flavor. affect the flavor.
Steamed pork ribs with black bean sauce for morning tea looks a bit stingy
Steamed pork ribs with black bean sauce is a classic dish in Cantonese cuisine, which is a common item in Cantonese morning tea and a flavorful steamed dish in Cantonese cuisine.
Tempeh, in Cantonese cuisine, can be said to be the more classic seasoning, many people know that Sichuan Yongchuan tempeh is good, but the Guangdong Yangjiang tempeh in my opinion is even more, and it is also the standard tempeh in Cantonese cuisine.
In addition to steamed pork ribs in black bean sauce, there are a lot of famous Cantonese dishes with black bean as the main seasoning, such as black bean pan-fried eel, black bean pepper stir-fry beef, etc., which is a Hong Kong-style Cantonese cuisine in the typhoon shelter stir-fried crab if there is no black bean as an adjunct to the flavor, the taste is like eating noodles without garlic, less than half of the taste.
To the point, the black beans in the black bean sauce steamed pork ribs to use Yangjiang black beans, and now there is a kind of black beans called "ghost grandmother", added in the fermentation of the ghost grandmother fish, although both are Yangjiang specialties, but the latter's momentum is now seen to have surpassed the former possibility.
As for your authenticity or not, I actually think that authentic is already an outdated term, I have always insisted that like that is authentic, the traditional sense of authenticity in addition to the origin of the cuisine can be used as a rhetorical statement, there is really no other use.
But we can't deny the authenticity of the whole thing, in a word, not contrary to the general direction of the original creators of the dishes, and properly improved to meet the fundamental tastes of the people who eat them, that is, the new solution to the authenticity of the new.
It seems to run away from the topic again, then said, black bean sauce steamed pork ribs some people like to use directly with the original black bean sauce, some people like to chopped black beans and add garlic and other ingredients seasoned marinated pork ribs into dishes. I personally have done both, from the point of view of flavor, black bean lovers I still recommend the latter.
The specific operation is as follows:
Ingredients needed: fresh ribs pure rows of scallions, ginger, red pepper, garlic
Seasoning: Yangjiang tempeh salt, sugar, chicken powder soy sauce, soy sauce, cooking wine, cornstarch
Preparation:
1, will be the meat rows washed, chopped into three centimeters square of small pieces. Rinse again, wash, try to wash away its own blood.
2, according to the amount of ribs selected tempeh, generally a catty meat row with 5 grams of tempeh enough. Rinse the tempeh with water, chopped with a knife, but not too broken, the size of the onion can be.
3, ginger minced; garlic cut into garlic paste; fresh red pepper cut fine grains, red pepper do not chop, be sure to cut grains, fresh red pepper because of its moisture is more, a chopped will be rotten; scallion cut onion belly, standby.
4, will be black beans, ginger, garlic and part of the red pepper granules mixed together, frying pan hot, pour a little vegetable oil, oil temperature 6 into the heat, the above raw materials poured into the micro-fire stir-fry until fragrant, fish out to cool.
5, fried material and ribs together into a larger pot, stir, and then add the appropriate amount of salt, chicken powder, soy sauce, oyster sauce, sugar, cooking wine, mix well. When mixing, it is recommended to use your hands to fully grasp and stir, so that I personally think it can make the ribs marinated more thoroughly.
6, will be poured into the raw meal, a catty ribs are recommended to put 2 money raw meal. Continue to mix with your hands, and even, taste, taste, after resting for 30 minutes.
7, steamer pour water, open fire, boil the pot, steam, the marinated ribs poured into the plate, well set, it is best to lay flat and put, so that the steam to ensure that the ribs are heated evenly, remember, pour the ribs before the bottom of the plate a little bit of oil, in order to prevent the ribs and the bottom of the plate adhesion.
8, steam about 20 minutes over high heat, remove, sprinkle with green onion belly, steamed ribs when the plate overflow of black bean sauce must be retained do not pour out.
9, frying pan hot, pour a little vegetable oil, hot, hot oil stabbed in the scallion maw, instant black bean sauce aroma is more intense, on the table.
Steamed ribs in drum sauce I remember correctly should be a Cantonese snack.
Preparation:
Pork ribs dry bean drums Garlic, ginger
Wine, salt, soy sauce
Sugar, oyster sauce, pepper
Powder
Start to do:
Ribs blanched beforehand to get rid of the blood froth, and in the rinse and drain water.
Bean drum chopped, green onions, ginger and garlic cut foam.
Put some salad oil in the pot and stir fry the bean drums, onion, ginger and garlic.
Put in the appropriate amount of soy sauce, Huadiao wine, sugar, salt, white pepper, seasoning, a little boil into the drum sauce.
Sprinkle the raw flour into the ribs and mix well. Pour the fried bean drums into the ribs and mix well.
Place in a container and steam for about 45 minutes.
Garnish with chopped green onion, cilantro and so on, out of the pot.
Tip: Blanch the ribs beforehand until half-cooked.
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Steamed pork ribs in black bean sauce, Guangdong people's home cooking, my family will do it once a week, the flavor is delicious. The recipe is simple and easy.
Ingredients: four hundred grams of pork ribs, about one spoonful of black bean sauce, ginger and garlic in moderation
Marinade: Salt to taste, half a teaspoon of sugar, one spoonful of dark soy sauce, about two spoonfuls of cornstarch
How to do it :
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Steamed pork ribs with black bean sauce is a famous Han Chinese dish with great color and flavor, which Goddess of Taste also likes to eat, so Goddess of Taste has tried to make it a few times, and the following are the steps for Goddess of Taste to make pork ribs with black bean sauce, and I hope that you will like it!
The main ingredients prepared by the goddess of taste:
1 catty of spare ribs
The auxiliary ingredients prepared by the goddess of taste:
Half of KNORR's Old Mother Hen Soup flavored soup stock
1/2 teaspoon of corn starch
1 teaspoon of soy sauce (5 g)
1 tablespoon of black bean sauce (15 g)
A few green onions