Steamed pork ribs method, steamed pork ribs method

Ingredients: 1 pound of pork ribs.

Excipients: Lejia old chicken soup (2g), half a teaspoon starch (5g), 1 teaspoon soy sauce, 1 tablespoon (15g) of tempeh, a little oil, a little chopped green onion.

1.Start by preparing all the ingredients, as shown in the picture below.

2.Wash the ribs and chop them into small pieces of about 3cm, as shown below.

3.Rinse with water, then remove, drain and place in a dish for later use, as shown in the picture below.

4.Add soy sauce, thick soup, oil, and tempeh to the pork ribs and mix well, as shown below.

5.Once the water in the pot is boiling, put the ribs into the pot as shown below.

6.Then steam for about 20 minutes across the water, remove from the pot, as shown below.

7.Finally, you can eat it, as shown below.

Ingredients: Pork ribs.

Ingredients: one or two tempeh, minced ginger, garlic cloves, red pepper.

Seasoning: soy sauce, cooking wine, sesame oil, spicy oil, Lao Gan Ma, sugar, corn starch.

Steps: 1. Wash the pork ribs and soak them in water three times to remove the bloody smell, and then add: cooking wine, soy sauce, minced ginger, sesame oil, spicy oil, starch marinate;

2. Chop the garlic, chili pepper and tempeh;

4. After stir-frying, put the marinated ribs into the tempeh sauce and roll them evenly on the top;

5. Steam over high heat for 20 minutes;

6. Break the cucumber in half;

7. Use a paring knife to plane out a thin piece of small pieces, which must be complete, and arrange them diagonally;

8. Serve on a plate and enjoy.

Tips: 1. Adding sugar can make the pork ribs feel crispy.

2. Add rice wine to make the ribs easy to debon, more convenient to eat, and rice wine can be used instead if there is no rice wine.

3. The tempeh can be flattened, if it is chopped, it will affect the color of the finished ribs.

4. Adding oil and starch can lock in the juice and avoid loss after steaming.

6. If the lid of your steamer will drip water, it is best to wrap a layer of tin foil on the ribs to avoid too much moisture.

Steamed pork ribs is the most delicious way to eat pork ribs!

Ingredients:

Ingredients: 2 pork chops.

Excipients: 1 tablespoon light soy sauce, 1 tablespoon pork rib paste, 1 tablespoon corn starch, a little chicken broth mix, a little sesame oil, a little sugar, a little soy sauce, 1 tablespoon.

Method:

2.Ingredients: **Soy sauce, light soy sauce, sesame oil, pork rib sauce, corn starch, sugar, chicken powder.

3.Wash the chopped ribs and drain the water. Put it in a large bowl, put the pork rib sauce, soy sauce, light soy sauce, chicken powder, sugar and stir well, then put the corn starch and sesame oil and mix well and marinate for more than 30 minutes (pickled half a day in advance is more flavorful) In summer, the climate is hot, and you can seal it with plastic wrap and put it in the refrigerator to keep it fresh and marinate.

Dan stool 4Add water to the pot, put on the stand, and steam the marinated pork ribs over high heat for 20 minutes (there is also a simpler way: when the rice cooker cooks rice, put it on the compartment and steam it together, don't be in a hurry to open the lid after the rice is ready, turn off the power and simmer for about 10 minutes.)

5.After steaming, stir for a while to let each rib be coated with sauce, and the sweet and delicious ribs can be smoothly deboned in one bite. Lap ruined.

The first way to make Cantonese steamed pork ribs: Ingredients: pork ribs catty, seasoning:

20g shredded ginger, 2 tsp corn starch, 1 tsp sugar, 1 tsp light soy sauce, Huadiao wine, salt, 1 tsp vegetable oil, chopped green onion, 30 black beans, finely chopped red pepper (if you like spicy food). Preparation: 1

Wash the ribs and cut them into small pieces, pour all the seasonings into the ribs, add a little water and mix well, marinate for 20 minutes, it is better to have a longer time. 2.The water in the steamer is boiled first (this is the key, the steamed ribs are tender)!!

Add the pork ribs, steam for 10 minutes, and the steamed pork ribs are baked. The second method of salted fish ribs: Replace the tempeh in the first recipe with salted fish (a small piece, crushed).

The third method of garlic: Replace the tempeh in the first method with garlic powder. The fourth method of ham and ribs:

Replace the tempeh with ham slices in the first method. The fifth method of plum vegetable pork ribs: Replace the tempeh with plum vegetables in the first method.

Steamed pork ribs. Ingredients: kilograms of pork ribs, 50 grams of cooked ham, 60 grams of shuifa magnolia slices (can be white, winter bamboo shoots).

Ingredients: 25 grams of refined salt, 10 grams of cooking wine, 10 grams of monosodium glutamate, 40 grams of shredded green onion, 20 grams of shredded ginger, 2 kg of broth (or water).

Method: 1) Chop the pork ribs into 4 cm long segments, scald them with boiling water and wash them; Cut the ham and magnolia slices into small slices and set aside. 2) Put the pork ribs into 10 small bowls, then put the ham slices, magnolia slices, shredded green onions, shredded ginger, monosodium glutamate, cooking wine, refined salt, and broth, and steam them for 1 hour on the basket.

Features: The soup is clear and delicious, the color is beautiful, and the pork ribs are drunk. Production Key:

The ribs should be washed, and when they are hot, they should be cooled in a pot, so that the dirt is easy to come out, they should be steamed, and the mouth should not be salty.

Here's how:

Chop the pork ribs into small pieces with a knife, put them in clean water, add a spoonful of salt, stir evenly and soak for 1 hour to soak out the blood in the ribs, which can effectively remove the fishy smell and make the ribs more fragrant.

2. After the pork ribs are soaked white, remove them, change them to a basin of water, add salt and flour, and knead them by hand. The surface of the ribs is greasy and greasy, stained with a lot of dust and impurities, scrub with flour with strong adsorption power, which can wash the ribs and become refreshing, and then rinse them with water and drain the water.

3. Put the pork ribs into a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, pepper, and mix with your hands for 2 minutes.

4. Add a spoonful of cornstarch, continue to mix with your hands, and starch the ribs, which can lock in the moisture, so that the ribs will be more tender and juicy, and finally set aside to marinate for 30 minutes.

5. Prepare some chopped green onions, minced garlic and minced ginger to remove the smell and increase the fragrance. Peel the taro, wash it and cut it into large pieces.

6. Pour the minced ginger and garlic into the pork ribs, then pour in a spoonful of cooking oil and mix well with chopsticks.

7. Put the marinated pork ribs into the steaming bowl, spread a layer of taro pieces on top, cover a plate, add water to the steamer and boil, put it in the steaming bowl, and steam it over medium-low heat for 40 minutes.

8. After taking it out, put the steaming bowl upside down on the plate, sprinkle a handful of chopped green onions, and the fragrant steamed pork ribs are ready.

The practice of steaming pork ribs is as follows:Tools Ingredients: 1 pork rib, a small amount of taro, a small amount of daylily, a small amount of shredded ginger, 1 spoon of bean paste, 1 spoon of oyster sauce, 1 spoon of peanut oil, 1 gram of salt, 1 spoon of chicken essence, knife, pot, steamer.

1. Peel and cut the taro, soak the cauliflower, wash and cut the pork ribs to absorb the water, add shredded ginger and seasonings.

2. Mix well and marinate for 15 minutes.

3. Put taro pieces at the bottom of the bowl and spread the soaked daylily.

4. Spread the marinated pork ribs, put them in a pot, and steam for 15 minutes.

5. Remove from the pan. <>