Be sure to learn these ten rib recipes
1. Crispy pork ribs
Ingredients: 1. One pound of pork ribs. 2. Three green onions. 3. A piece of ginger. 4. 1 tablespoon of soy sauce. 5. Five-spice coffee spoon. 6. 1 tablespoon cooked sesame seeds. 7. 1 teaspoon of sesame oil. 8. Appropriate amount of salt and monosodium glutamate. 9. 1 tablespoon of soup or water.
Method: 1. Chop the ribs and remove them from the flying water; Cut the green onion into sections; Ginger slices.
2. Put the pork ribs in a pot of boiling water and cook for about 20 minutes, remove them and put them in a bowl, add soy sauce, ginger slices, salt, and mix well for about 30 minutes. 3. Put oil in the pot and boil until it is 70% hot, fry the ribs until the surface is slightly yellow, and then remove them. Leave about one or two oils in the pot, put in the pork ribs, soup or water, five-spice powder, monosodium glutamate, cook over medium heat until the soup is dry, put sesame seeds and sesame oil to shovel evenly, and then put the pot on the plate.
2. Strawberry sauce pork ribs
Ingredients: 1. Half a catty of pork ribs. 2. 2 tablespoons strawberry jam. 3. 2 tbsp tomato paste. 4. One coffee spoon of sugar. 5. Appropriate amount of salt and chicken essence. Method: 1. Chop the ribs into sections, fly water to remove the blood foam and remove them.
2. Put the pork ribs on a plate, put them in a boiling steamer and steam them over high heat for about half an hour, then take them out and set aside.
3. Put oil in the pot and cook until it is hot, add strawberry jam, tomato paste, sugar, and salt and stir-fry slowly over low heat for about one minute.
3. Sweet and sour pork ribs
Ingredients: 1. One pound of pork ribs, cut into sections. 2. 3 tablespoons sugar. 3. 4 tbsp vinegar. 4. 2 tablespoons soy sauce. 5. Four green onions, cut into sections. 6. A small piece of ginger and a clove of garlic, both sliced. 7. Soak six chili peppers and cut into sections. 8. 1 tablespoon starch, add water and mix into a sauce. 9. Salt to taste.
Method: 1. Put the pork ribs in boiling water, remove and drain for later use. 2. Put oil in the pot and boil until it is hot, then burst the pork ribs dry and then burst until slightly yellow, add soy sauce, pickled chili peppers, ginger and garlic slices and fry slightly, add about two catties of water, change to low heat and burn for about one hour after boiling. When the soup is almost dry, add salt, vinegar, sugar, and green onions, scoop evenly, thicken, shovel evenly, and put on a plate
4. Pork ribs with soy sauce
Ingredients: 1. One and a half pounds of pork ribs. 2. 3 tablespoons tempeh. 3. Two taels of celery. 4. Half a tael of green onions. 5. A piece of ginger. 6. Half a garlic. 7. 3 tablespoons chili oil. 8. 2 tbsp oyster sauce. 9. 1/2 tablespoon dry red wine. 10. Appropriate amount of salt and chicken essence.
Method: 1. Remove and drain the pork ribs after boiling water; mince the garlic; Half minced and half sliced ginger; celery cut into sections; Cut the green onion into sections.
2. Put ginger slices, green onions, and dry red wine in the pork ribs, mix well and taste for more than 20 minutes.
3. Steam in a boiling water steamer over high heat for about 40 minutes, then drain after removal.
4. Put oil in the pot and boil until it is 50% hot, fry the ribs slightly yellow, then remove them and set aside.
5. Leave about one tablespoon of oil in the pot, burn until it is hot, add minced ginger, minced garlic and tempeh, change the heat to low and stir-fry for about one and a half minutes, add the pork ribs, oil chili, celery, oyster sauce and salt, stir-fry slowly for about three minutes until the flavor is absorbed, put the chicken essence shovel evenly, and put it on a plate.
5. Steamed pork ribs with five-spice powder
Ingredients: 1. One pound of pork ribs, cut into sections. 2. Two taels of rice. 3. Four green onions, finely chopped. 4. 1 tablespoon sweet paste. 5. 1 tablespoon brown sugar. 6. 2 tablespoons soy sauce. 7. Very small pieces of ginger, minced into pieces. 8. 2 tablespoons of mash juice. 9. 1 teaspoon of five-spice powder.
Method: 1. Put salt, soy sauce, brown sugar, sweet noodle sauce, mash juice, chopped green onion, minced ginger and five-spice powder into the pork ribs and mix well to taste.
2. Bake the pearl rice in the pot until it is slightly yellow, put it out to cool, put it in a blender and stir it, pour it into the pork ribs and mix well. Steam in a steamer over medium-high heat for one hour. Remove the bowl and attach it to the bowl with another large plate, and turn the ribs over into the plate and serve.
6. Kelp pork rib soup
Ingredients: 1. Two catties of pork ribs and cut into sections. 2. Cut a pound of fresh kelp into long cubes. 3. A piece of old ginger should be broken with a knife. 4. More than 20 peppercorns. 5. 2 tablespoons of rice wine. 6. Salt to taste.
Method: 1. Put the kelp pieces in boiling water for 10 minutes, remove them and soak them in clean water.
2. Blanch the pork ribs in boiling water to remove the blood foam.
3. Add half a pot of water to the stew pot, add pork ribs, kelp, ginger, Sichuan pepper, rice wine, change to a slight heat for an hour and a half after boiling, add salt, change to medium heat and simmer for about ten minutes, and the soup bowl can be eaten with seasonings suitable for your taste.
7. Lotus root pork rib soup
Ingredients: 1. One and a half pounds of pork ribs, cut into sections and blanch them in boiling water and pick them up. 2. Two catties of lotus root (flour lotus root with nine holes on the edge), cut into small pieces or cut into sections, and then break it with a knife. 3. Everything, old ginger, smash it with a knife. 4. About 20 peppercorns. 5. 2 tablespoons of rice wine. 6. Salt to taste.
Method: First put it in a saucepan and simmer it over low heat for 40 minutes, or press it in a pressure cooker for 20 minutes, then put in the pork ribs, boil to remove the foam, then put cooking wine, pepper, ginger, change to low heat and simmer for one hour after boiling, add salt and continue to simmer for one hour.
8. Winter melon pork rib soup
Ingredients: 1. One pound of pork ribs, cut into pieces. 2. One and a half pounds of winter melon, cut into slices about one centimeter thick. 3. Half a tael of green onions, tie the knot. 4. A piece of old ginger should be broken with a knife. 5. About 20 peppercorns. 6. Two tablespoons of rice wine. 7. Salt to taste.
Method: 1. Blanch the pork ribs in boiling water to remove the fishy smell and blood, and pick them up for later use.
2. Add water to the saucepan, add ginger, green onion knots, and Sichuan peppercorns, and pour in the pork ribs and rice wine after boiling.
3. After boiling again, add salt, change to a slight heat and boil for an hour and a half, and then pour in the winter melon pieces.
4. Change to medium heat and cook for about 20 minutes until the winter melon is soft and ripe, remove the green onion knots, and serve in a hot bowl.
9. Cumin pork ribs
Ingredients: 1. Half a catty of pork ribs, fully wash after chopping small sections. 2. A coffee spoon of cumin powder. 3. 1 coffee spoon of peppercorn powder. 4. Two tablespoons of chili powder (can be increased or decreased according to personal preference). 5. Finely chop two green onions. 6. Finely chop a small piece of ginger. 7. 2 tablespoons cooking wine. 8. A spoonful of sugar. 9. Appropriate amount of salt, monosodium glutamate and red oil.
Method: 1. Put salt, minced ginger and chopped green onion cooking wine in the pork ribs and marinate for more than two hours.
2. Add cumin powder, Sichuan pepper powder, chili powder, sugar, monosodium glutamate, red oil, and mix well.
3. Bake in the microwave on high heat for 10 minutes.
10. Braised pork ribs
Ingredients: pork ribs, carrots (can be changed to potatoes according to personal taste, etc.), shiitake mushrooms, green onions, ginger, star anise, tangerine peel.
Method: 1. Boil the water, put the pork ribs in boiling water and boil for 1 minute, pour out the blood;
2. Put a small amount of oil in the pot, boil until smoking, add ginger and green onions and stir-fry until fragrant, then put the pork ribs in and stir-fry for a while;
3. Put in the water, and when the water is boiling, add star anise, tangerine peel, carrots and shiitake mushrooms;
4. Add seasonings (Shao wine, salt, sugar and dark soy sauce) and cook on high heat for 20-30 minutes;
5. Add chicken essence and starch water 5 minutes before serving
Potatoes and pork ribs do this, and the soup can serve two bowls of rice...
Here's how:
1⃣️ Wash the pork ribs, add green onions, ginger and cooking wine to the pot under cold water and blanch them and remove them for later use
2⃣️ Peel and cut the yellow heart potatoes into hob pieces and soak them in water for later use
3⃣️Seasoning preparation: green onion cut into sections, shallots cut into sections, garlic peeled, ginger slices, Sichuan pepper, 3 dried chili peppers, 1 star anise, 3 bay leaves, cinnamon, bean paste, light soy sauce, salt, chicken essence, rock sugar
4⃣️Add oil and rock sugar to the pot, fry over low heat until jujube red and add pork ribs, stir-fry and color, add green onions, ginger, garlic, peppercorns, dried chilies, star anise, bay leaves, cinnamon, 1 spoon of bean paste, stir-fry until fragrant, heat the water and light soy sauce, turn to medium heat after boiling over high heat, simmer for 30 minutes, add potatoes and an appropriate amount of salt, continue to cook for 10 minutes, then open the lid and reduce the juice over high heat, add chicken essence and stir-fry well, and finally sprinkle with chopped green onions
When frying the sugar color and adding pork ribs, it is best to block it with a pot lid, which will splash oil to prevent burns
It is best to choose yellow heart potatoes, which are soft and flavorful
How do you make ribs delicious? Add a little of it, it's delicious and appetizing, and it tastes fantastic
Roasted tiger eggs with pork ribs in tomato sauce
Something sweet and sour to help you appetize. Stew pork ribs with tomatoes, stew until the tomatoes disappear, and the soup is all absorbed by the pork ribs plus tiger skin eggs, the taste is fantastic!
Materials Required:
250 grams of pork ribs, 1 tomato, appropriate amount of quail eggs, one and a half spoons of salt, 3 slices of ginger, appropriate amount of cooking wine, appropriate amount of old rock sugar, two spoons of tomato sauce
Steps:
Prepare the ingredients
Blanch the pork ribs in a pot under cold water, remove and drain for later use
Tomato cross
Cut into small cubes and set aside
Pour in the oil over low heat, add the old rock sugar, and boil the sugar color
Yellow-brown is sufficient
Add the ribs and let the sugar color coat each rib
Add the tomatoes, cooking wine, ginger slices and salt and stir-fry for a while
Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for half an hour
Quail eggs are boiled, cooled and then peeled
In another pot, pour in the oil and test the oil temperature with chopsticks (bubbling around the chopsticks, the oil temperature is sufficient)
Add quail eggs and fry them
Fry until golden brown, remove and drain
Put the fried quail eggs in the ribs, and the tomatoes are almost gone
Finally, add two tablespoons of tomato paste and reduce the juice over high heat
It tastes great
Tips: Boil the sugar color, the ribs are easy to color. Tomatoes can be a little sourer, and two tomatoes can be used to avoid the ketchup. In the final dish, there is no shadow of tomatoes.
Don't braise pork ribs! This is the most enjoyable way to eat! Hurry up and learn!
01 Garlic barbecued pork ribs
● Food materials ●
400g pork ribs, 2 tablespoons light soy sauce, sugar, 10m rum, salt, 2 tablespoons barbecued pork sauce, garlic
● How to do it
1. Buy a rib fan, wash it, and control the moisture.
2. Divide it.
3. Peel the garlic, pat it and mince it.
4. Add two tablespoons of barbecued pork sauce.
5. Pour in two tablespoons of soy sauce.
6. Add 1 teaspoon salt and a little sugar.
7. Pour in 10ml of rum (rice wine or cooking wine can be used instead).
8. Stir well.
9. Put the ribs into a flat-bottomed container.
10. Pour in the marinade and spread evenly on the ribs.
11. Use a toothpick to pierce the eyes on the small ribs to help absorb the flavor, turn them over every half an hour and prick the eyes once. Marinate for more than 2 hours, preferably overnight.
12. Take a piece of tin foil, cut it to about the same length and width as the ribs, put the marinated ribs on the tin foil, and drizzle a little marinade sauce on the ribs.
13. Wrap it up, tie it tightly at both ends, and seal one side upwards to prevent soup leakage.
14. Put the ribs wrapped in tin foil into a baking tray at 200 degrees and bake for half an hour.
15. At the end of baking, open the tin foil, take out the ribs and put them on a plate. Pour the soup in the tin foil and the remaining soup from the marinade into the pot, turn on the heat, pour in a little wet starch to thicken, boil into a sticky soup, and pour it over the pork ribs.
02 Honey-glazed pork ribs
● Food materials ●
1000g pork ribs, ginger, garlic, green onions, water, honey pork ribs marinade, light soy sauce, oyster sauce
● How to do it
1. Shred the ginger.
2. Slice the garlic.
3. Finely chop the green onion.
4. Soak the pork ribs in cold water for 1 hour to remove the blood.
5. Add the honey pork ribs seasoning.
6. Add a small amount of light soy sauce, oyster sauce, green onion, ginger and garlic.
7. Stir well and marinate for 1 hour.
8. Spread the baking tray with tin foil and arrange the marinated pork ribs.
9. Preheat the oven to 220 degrees, medium layer, and heat for 35 minutes.
03 Pork ribs with orange juice
● Food materials ●
500g pork ribs, oil, salt, orange, sugar, light soy sauce, sesame seeds, green onion, ginger
● How to do it
1. Soak the pork ribs in advance to remove the blood. Boil the water in a pot, add the pork ribs, and cook for about half an hour to cook the ribs.
2. Juice the oranges.
3. Heat the pot, pour the oil, add the sugar and stir-fry until the sugar melts and becomes golden brown.
4. Pour in the pork ribs and stir-fry to color.
5. Pour in the orange juice.
6. Add green onion, ginger and star anise.
7. Add salt.
8. Add light soy sauce.
9. Simmer until the soup is thick, add a little white sesame seeds to garnish, remove from the pot and put on a plate.
04 Steamed pork ribs with garlic
● Food materials ●
350g pork ribs, oil, salt, sugar, light soy sauce, oyster sauce, balsamic vinegar, corn starch, tempeh, 20g green onion, chopped chili, ginger, garlic
● How to do it
1. After the ribs are chopped into small pieces, soak them in clean water to remove blood stains, and change the water several times during the period.
2. Then remove the drained water and put it in a basin.
3. Chop the green onion, ginger and garlic into minced pieces and put them in the pork ribs.
4. Add the washed tempeh.
5. Add an appropriate amount of salt and sugar.
6. Add some light soy sauce and oyster sauce.
7. At this time, the protagonist came, add more balsamic vinegar.
8. Add some homemade chopped chili peppers and cornstarch.
9. Mix well.
10. Put it on a plate, seal it with plastic wrap, put it in a steamer, and steam for 40 minutes.
11. You can serve it on the table to eat, sour and spicy appetizing, let's serve the rice quickly~
Stew pork rib soup, keep in mind the "3 do 3 don't", out of the pot of tender meat soup fresh, deboned into the flavor, delicious and not fishy
Today we will talk about soup and recommend everyone to make pork rib soup.
The pork ribs are tender and delicious, rich in collagen, calcium phosphate and other nutrients, which can supplement calcium for children and the elderly and improve immunity. There are many ways to make pork ribs, which are suitable for stewed soup, which can replenish a lot of water, and the meat is stewed to the bone, which is particularly fragrant.
Although the pork rib soup is delicious and nutritious, many people can't make it well, the meat tastes particularly chai, and the soup still has a big fishy smell.
Some people stew pork rib soup and only know how to blanch the pork ribs, which is not effective in removing the fishy smell and will make the meat become woody.
In addition, when stewing broth, it is not necessary to have more seasoning, the better, but too much seasoning will affect the original umami of the meat.
Especially pork ribs, its fishy smell is relatively small, and it has its own umami, you should pay attention to it when putting seasonings, some seasonings can not be put in.
Next, I will tell you about the correct way to stew pork rib soup. The chef has decades of experience, and when it comes to stewing pork ribs, as long as you keep in mind the "3 dos and 3 don'ts", to ensure that the meat is tender and the soup is fresh, the bones are deboned and flavorful, and it is delicious and has no fishy smell.
Stewed pork ribs, keeping in mind "3 do's and 3 don'ts"
3 do
1. Chop the pork ribs into small pieces and soak them in salt water
The bones of the pork ribs contain a lot of blood and water, which will slowly ooze out when stewed, creating a great fishy smell. Although blanching can remove the fishy smell, the effect is not complete. It should be soaked in salt water first, which can force out the blood water in the bones and meat, and then blanch the water to completely remove the blood water and reduce the fishy smell by more than 80%.
2. Blanch and stir-fry
After soaking in the salt water, you can blanch the water, because there is less residual blood water, the blanching time is relatively short, which can keep the meat fresh and tender. Many people add water directly to stew after blanching, although the ribs can be stewed, but the taste is not fragrant enough.
Put the blanched pork ribs into the pot and stir-fry them in hot oil for a while to fry the fat in the meat, so that the pork ribs are not greasy to eat, and the taste is more delicious, and the soup is more likely to become thick and white.
3. Add green onion and ginger when simmering
After the above 2 steps, more than 95% of the fishy smell of the pork ribs has been removed, and some fishy smells have also been taken away with the heat during stewing. The pork ribs are originally very delicious, so you only need to add green onions and ginger slices when stewing, which has a good effect on removing the flavor and will not affect the original flavor of the ribs.
3. Don't do it
1. Simmer without spices
Spices have the effect of removing and increasing flavor, although they can effectively remove the fishy smell of pork ribs, but they will cover the umami of the ribs themselves, and the spices also contain a certain amount of pigment, which will make the ribs black and the meat become chai, so it cannot be added.
2. Do not add cooking wine when stewing
Cooking wine is also a seasoning to remove the flavor and increase the flavor, but do not add it when stewing pork ribs, stewed pork ribs are stewed with a lid on the pot, which saves time and heat energy, resulting in the cooking wine cannot be volatile, which will make the pork ribs have an alcoholic smell and affect the taste.
3. Do not add cold water when stewing
When stewing soup, you must add boiling water, not cold water, and you can't add cold water if there is less water halfway, you must add boiling water, otherwise it will affect the quality of the meat.
The following shares the recipe of [lotus root pork rib soup].
Prepare lotus root, pork ribs, green onions, ginger, cooking wine, salt, chicken essence.
1. Chop the pork ribs into small pieces, soak them in lightly salted water for 2 hours, remove them from a pot under cold water, add green onions, ginger slices, cooking wine, cook for 3 minutes, remove them, and rinse them with hot water.
2. Heat the wok, pour in a small amount of oil, pour in the pork ribs, stir-fry over low heat for 2 minutes, pour in an appropriate amount of cooking wine after the color is golden, continue to stir-fry, add green onions, ginger slices and stir-fry until fragrant.
3. Pour in an appropriate amount of boiling water, cover and simmer for 40 minutes. Peel the lotus root, cut it into large pieces, also put it in the pot, add an appropriate amount of salt, continue to simmer for 20 minutes, add the chicken essence and stir well before leaving the pot, then turn off the heat.
When stewing pork ribs, blanching or stewing directly is not right! Learn this trick, the ribs are tender and have no fishy smell
Pork ribs have always been loved by people, whether they are made into braised pork ribs or pork rib soup, they are special
Don't be welcome. Some time ago, the price of pork ribs was very expensive, I bought it once, it was really distressing, 39 yuan a catty, I bought more than two catties, it cost almost a hundred yuan, this is the most expensive pork ribs I have ever eaten in my life, I made pork ribs soup with these fresh ribs, the meat is soft and tender and easy to get rid of the bones, the soup is fresh and delicious, and even three bowls are too satisfying.
Recently, the price of pork ribs has dropped, 10 yuan less than before, and friends who love pork ribs take this opportunity to buy some food. However, some people love to eat and can't do it, and the pork ribs made are fleshy and have a fishy smell, which is really not delicious, and the stewed soup has a fishy smell, which makes it a little difficult to swallow. In fact, when making stewed pork ribs, many people do it wrong in the first step, many people only know to blanch the ribs, and they are used to doing this because everyone thinks that the ribs have blood and water, and the blood can be removed after blanching to remove the fishy smell, in fact, blanching can not drain the blood water, but the blood is hidden in the meat after blanching, and the fishy smell is big, and the meat will also be firewood.
When stewing pork ribs, blanching or stewing directly is not right! Learn this trick, the ribs are tender and have no fishy smell! So what is this trick, take a quick look at the specific method and you will understand, after doing this, the pork ribs lose less nutrients, and they are more tender and delicious.
Ingredients: pork ribs, green onions, ginger, salt, water
Try to buy fresh pork ribs on the day of eating, don't buy them in advance, so that the umami and nutrition will be reduced, if you are forced to buy them in advance, then you must also know how to thaw them, don't put the ribs directly into the water to thaw, transfer the ribs to the refrigerator the day before, so as to give the ribs a transition, then the ribs will be similar to fresh after thawing.
Chop the ribs into small pieces and put them in clean water, cold water in summer, warm water in winter, to remove the dirt on the surface of the ribs, and some broken bones.
When washing, you can pinch it with your hands so that the blood can be discharged.
After washing twice, take out the ribs, put them in a clean basin, add some ginger slices, green onions, and then add enough water, after the ribs, sprinkle in a spoonful of salt, stir well, and let stand for an hour.
When the time is up, grab and wash the ribs with your hands, and the blood can be discharged in large quantities, and finally take out the ribs and rinse them.
The ribs after this treatment look very clean, basically there is no blood and water, and the meat becomes very soft, and then you can continue to cook, make pork ribs soup, braised pork ribs, etc., are very delicious, tender and delicious, there is no fishy smell at all, I often use this method to make stewed pork ribs to eat, no spices are put when stewing, only green onions, ginger, salt, pepper these 4 things, you can make the stewed pork ribs very delicious.
In addition, if you want to make stewed pork ribs, you should also pay attention to a few points, when blanching, you must boil the pot under cold water, add green onion and ginger cooking wine to blanch, because you want to make stewed pork ribs, so you must drain the blood water, otherwise the soup will be ugly and the taste will be unpleasant; When simmering, heat the water, if you use cold water, the ribs will be tight, and it will look unpalatable for how long you stew. If you do these 2 things well, you can do it well, it is very light but very delicious, and it is very suitable for summer cooking, you can also taste it.
Now everyone will do it, if you want the ribs to stew deliciously, don't blanch them first, stew them directly, but soak the ribs with green onion and ginger brine first, so that after a large amount of blood is discharged, the ribs will become very soft and smellless, and it will be delicious to do it later, try this method, it's a bit cumbersome to say, but it's very simple to do.