The pattern of ribs is easy to learn, fat but not greasy, and the meat is tender and the soup is fresh, which really solves the problem. In the hot summer, the heat is unbearable, and you will sweat when you move. Eat something good every day to supplement the lost nutrition, and the current mood of food will be better. Today's theme is spareribs. We share the practice of seven spareribs. It doesn't take much time to steam, roast, stew and burn. The meat is tender and the soup is fresh, so we can eat it to our satisfaction. What a relief!

-Steamed ribs--

Steamed ribs don't take long, they can be easily deboned in 25 minutes, and the meat is tender and tasty, so they don't need a drop of oil but smell delicious, and even the only broth can be eaten.

Ingredients: 500g of ribs, 30g of soy sauce, 20g of oyster sauce, 2g of salt, 30g of yellow rice wine, fresh ginger 1 piece, 2 green onions 1 piece, a little black pepper, 30g of starch, chives 1 tree and millet spicy 1 piece.

1. Soak the ribs in cold water for 10 minute, and drain the blood from the ribs;

2. Shred fresh ginger and scallion, put soy sauce, oyster sauce, yellow wine, salt, dried pepper segments and black pepper particles into the pelvis, stir evenly with chopsticks, and marinate for at least half an hour to fully taste;

3. Put the marinated spareribs into a large plate. If you can eat ginger, put the shredded ginger together, pour the soup of the marinated spareribs together, and then scoop 2 teaspoons of starch to better lock the gravy and make it tender.

4. Mix the ribs and starch well, not too thick, just a thin layer; Put the ribs on the plate to look more beautiful;

5. Put the sparerib plate in a cold water pot for 25 minutes regularly, and adjust the time according to the size of the sparerib block, the thickness of the meat and the tenderness of the selected pig;

6. Spray incense after the pan, sprinkle with chopped green onion to add color and fragrance, and the red millet spicy circle is dotted with it, which is more and more attractive.

-ribs, melon and lily soup--

Wax gourd is the most common melon vegetable at present. It tastes crisp and tender, and it is rich in juice. Lily and wax gourd boil a pot of soup, which is especially suitable for summer.

Ingredients: 500g of sparerib, 500g of wax gourd, dried lily 1 small bowl, 2 slices of fresh ginger, a little salt and a proper amount of water.

1. Chop the ribs into small pieces, wash off the residue and clean them;

2. Blanch the water to remove impurities, and the soup will be very clear;

3. Put the ribs into the saucepan, add appropriate amount of hot water, and try not to add water halfway. If it is really necessary to add, heat the water to prevent the ribs from being chilled and not rotted; Add two slices of ginger to remove fishy smell;

4. Choose the procedure of stewing soup for 2 hours, or adjust the time according to your favorite taste;

5. When the ribs are cooked quickly, wash the melon, remove the seeds, and cut into pieces with skin;

6. Dry lily should be washed and soaked in advance for standby;

7. Before cooking 15 minutes, pour the wax gourd into the soup;

8. Pour the soaked dried lily into the soup, 15 minutes later, and sprinkle with salt according to taste.

-Pork ribs with orange juice--

This orange juice sparerib tastes very fragrant. Put the orange juice before the pot, add a little sugar and salt, and the sparerib tastes really good, feeling a little better than the sweet and sour sparerib.

Material: 800g of ribs, a little oil, ginger 1 piece, star anise 1 piece, 2 oranges, a little soy sauce, a little cooking wine, a proper amount of salt, sugar 1 tablespoon and a proper amount of water.

1. Cut the ribs into pieces with uniform size and clean them;

2. Boil in a cold water pot and blanch for 1 min;

3. Pour a little oil into the wok, drain the ribs into the wok, and stir-fry on both sides with low heat until slightly browned;

4. Pour in cooking wine, a little soy sauce, sprinkle with ginger slices, 1 star anise, stir-fry for a few times, add appropriate amount of hot water, cover and simmer for about 20 minutes;

5. Squeeze the orange juice for later use;

6. The soup is almost collected and the meat is rotten. Pour the orange juice into the pot;

7. Sprinkle a little salt and a spoonful of sugar, stir-fry for 2 minutes, and take out the pot.

-Braised potatoes with ribs--

Potatoes taste glutinous and delicious, and you like them all. With the taste of meat, a pot of potato pieces can be used as both a meal and a dish, which is really satisfying.

Ingredients: 500g pork ribs, 4 potatoes, appropriate amount of braised soy sauce, salt, 2 star anise, garlic cloves, ginger 1 piece, cooking wine.

1. Chop the ribs into small pieces, wash them and put them into a cold water pot;

2. Boil over high fire, remove impurities, and then take them out of the pot directly with chopsticks without washing;

3. Pour more hot water into the pot, pour in the right amount of braised soy sauce, garlic, ginger slices and star anise, and boil;

4. Put the blanched ribs into the soup, pour the cooking wine cover, and simmer on low heat;

5. Peel the potatoes, wash them and cut them into hob blocks;

6. Open the pot, chopsticks can easily penetrate the meat;

7. Put the potato pieces into the pot and mix them evenly. If there is less soup, you can add some hot water appropriately and add salt according to your taste;

8. Cover, simmer on low heat until the potatoes are soft and cooked, and turn off the fire.

-Pork ribs and corn soup--

All the sweet taste of corn permeates into the soup, and the meat is tender and chewy, and the soup is crystal clear. The meat is also in the corn kernels and corn bones. After drinking the broth, the sweet gravy immediately fills the mouth ~ ~

Materials: several ribs, 2 corns, ginger 1 piece, several medlars, a little salt (optional), and appropriate amount of water.

1. Clean the pork ribs and spine, cut off the top of the corn, rinse it, and keep the layer of corn husk close to the corn kernels, which has the function of clearing heat and diuresis, and the soup will be more sweet;

2. Cut the corn into sections with skin; At the same time, blanch the ribs;

3. Slice ginger;

4. Spread the corn section below, put the blanched ribs on it, and then put the ginger slices. Because it is stewed in water, there is no tumbling state, so it doesn't matter which one is on the top; Then pour in an appropriate amount of hot water;

5. Cover the lid and select the "stew soup" program for about 2.5 hours; You can also use other kinds of saucepans or casseroles to stew, and the time is adjusted according to the taste you like;

6. When the time is up, sprinkle the washed medlar, sprinkle salt according to the taste, and mix it a little; This soup is sweet, so you can put salt or not.

---------Fried pork ribs with black bean sauce and taro.

Steamed taro with spareribs, spareribs need not be oiled or blanched, marinated and mixed, and steamed with taro for half an hour. It is fragrant, tender and tasty, which avoids the trouble of frying. The air in the house is not polluted and there is no oily smell on the body. It is clean and easy to finish.

Ingredients: 500g of spareribs, 3 taro, 30g of soy sauce, 30g of soy sauce, 20g of cooking wine, salt 1 g, sugar 1 g, ginger 1 block, star anise 1 piece, pepper1pinch.

1. Chop the small ribs into small pieces, wash them, soak them in water and rub them 10 minute, and squeeze out the blood as much as possible;

2. Slice ginger, crush dried red pepper and star anise, pinch of pepper, soy sauce, soy sauce, salt and sugar into the pelvis; Soy sauce and soy sauce are different brands, so adjust the dosage according to the taste;

3. Stir the ribs and seasonings evenly, marinate for about 2 hours, and stir twice in the middle to fully taste;

4. After 2 hours, sprinkle 3 teaspoons of corn starch into the pelvis. The amount of starch is about 30 grams, which can be adjusted as long as the ribs can be hung with pulp;

5. Stir evenly so that each rib can be wrapped with starch paste;

6. Scrape off the skin of the taro and clean it;

7. Cut into hob blocks and spread them on the bottom of the container;

8. Put the ribs wrapped in starch paste on the taro, and you don't need to put seasonings such as ginger and star anise; Scoop two spoonfuls of spicy lobster sauce and spread it evenly on the surface of ribs, so that the flavor of lobster sauce will penetrate into ribs during steaming;

9. Send the ribs and taro to the middle layer of the steam oven, select the "steaming" mode, 100 degrees, 35 minutes, and sprinkle with chopped green onion!

-Braised pork ribs and carrots--

Braised pork ribs and carrots are slightly sweet in taste. When carrots are combined with oil, they can be converted into vitamin A, which is good for eyes and skin. This is a nutritious stew, which smells good after drinking and eating!

Ingredients: 500g ribs, 2 carrots, a little cooking wine, several cloves of garlic, appropriate amount of braised soy sauce, appropriate amount of salt, 2 star anise, ginger 1 piece.

1. Chop the ribs into small pieces and boil them in cold water;

2. The dirty blood in the ribs has formed floating foam, and the ribs are pinched out;

3. Put the ribs into the pot, pour in the right amount of braised soy sauce, garlic cloves, star anise and ginger, and mix well;

4. Pour in hot water again, you can put more;

5. Cover the lid and simmer for 30 minutes after aeration;

6. 2 carrots scrape off the skin;

7. Cut into hob blocks;

8. Put the carrot pieces into the pot, sprinkle a little salt, cover them, and add 10 minutes;

9. Braised pork ribs with fragrant smell and stewed carrots.