What is delicious to steam pork ribs, and what is steamed to steam pork ribs delicious

The recipe for steaming pork ribs is as follows:

1. Heat the oil, pour in the pepper to burst the fragrance after the oil temperature is 3 hot, then pour in the minced green onion and ginger to fry the fragrance, pour in the Pixian bean paste and fry the red oil after the fragrance comes out, then turn off the heat, add chicken essence, sugar and white pepper and stir-fry evenly.

2. Put the pork ribs into a larger bowl, pour the fried seasoning into the pork ribs and stir well, then add 15 grams of light soy sauce and stir well to let the pork ribs absorb the flavor of the seasoning. After stirring well, marinate for half an hour, because Pixian bean paste is very salty, so there is no need to add more salt here.

3. Pour the steamed pork rice noodles into a bowl, stir well with the ribs, and wrap the surface of the ribs with a layer of rice noodles, if the rice noodles are still very dry, then pour a little water, because the rice noodles are fried and dried, if you don't add some water, the steamed ribs will be relatively dry, but it should be noted that the water can not be added too much, a small amount can be done. Spread the sliced potatoes on the bottom of the plate and place the rice flour-coated pork ribs on top of the potatoes.

4. Boil water in a steamer, put the pork ribs into the pot after the water is boiled, cover the lid and steam on high heat for 60 minutes, and if you like a softer, you can steam for 90 minutes. After steaming, sprinkle a little chopped green onion and garnish. The rice noodles absorb enough fat from the pork ribs to make them more fragrant, and at the same time, the pork ribs also absorb the aroma of the rice noodles and become more flavorful.

1. Sauerkraut stewed pork ribs:

To use a casserole to be delicious, the sauerkraut slices into shreds, pork ribs to fry water, first add oil to the casserole hot pot, stir-fry the ginger and garlic, stir-fry the ribs and sauerkraut, add condiments (there must be a large package of peppercorns) The broth is simmered slowly, the more stewed, the more delicious.

2. Stewed sauerkraut with large bones.

Ingredients: pork stick bones and sauerkraut to taste.

Excipients: garlic, monosodium glutamate, refined salt, sesame oil, peppercorns, ingredients, green onions, ginger, tangerine peel, cooking wine.

Method:1After washing the large bones first, be sure to chisel them from the middle for later use;

2.Boil water in a pot, after the water boils, add the stick bones and boil the blood powder (be careful to let the chiseled bones expose the water surface to avoid the loss of nutrients from the bone marrow);

3.Remove and wash with cool water for later use;

4.Wash the pot, re-add water, add the stick bones, then add pepper noodles, spices, chopped green onions, ginger, tangerine peel and cooking wine, and cook over low heat after the pot is boiled;

5.During the boiling of the bones, wash the sauerkraut, slice and shred, the finer the better, and dry the water with your hands after cutting;

6.When the bones are boiled until they are 8 minutes cooked, add shredded sauerkraut, add salt, and cook until the bones are cooked (the meat is about to be deboned) and turn off the heat;

8.Put the sauerkraut in a bowl, pick out the bones and dip them in the sauce and serve: )

3. Sweet and sour pork ribs.

Ingredients: chopped pork ribs (put in the refrigerator for about 1 hour, easy to chop).

Ingredients: sugar, vinegar, soy sauce, sesame seeds to taste.

Step 1: Put water in a wok, bring to a boil, pour in the pork ribs and simmer again, the purpose is to remove the blood foam. Clip out the ribs.

Step 2: Put two small bowls of water in the wok again, pour in the pork ribs, add sugar, vinegar, soy sauce, boil over medium heat, in a boiling state, stir-fry in between, and keep the water dry until the oil is ready. Pour in sesame seeds and stir-fry until fragrant. Serve immediately.

4. BBQ pork ribs with orange sauce.

Recipes that are perfect for outdoor BBQ in hot summer. It's easy to do. It's sweet and sour, and it's appetizing!

Ingredients: [Portion size when grilling meat outdoors].

a3 tablespoons soy sauce【1 cup 240ml】

b 3 tablespoons kumquat paste [cup] (I use kumquat tea sauce with fruit peel.) You can also use orange jam instead).

3 tablespoons orange juice [1 cup].

d: 2 tsp minced garlic 1 tbsp [1 2 tbsp].

1 4 tsp [1 tsp] of ginger powder

fPork ribs 1 kg 600g [6 pounds] Cut into individual strips.

Method:1Take a large bowl and mix the abcde into the marinade. Mix the marinade with the ribs well. Cover with refrigeration. Marinate for more than 12 hours. Turn it over at least once during this period.

2.Can be grilled directly outdoors or in the oven.

3.Remove the ribs and warm them slightly. Preheat the oven to 175 degrees C and place the ribs on a baking sheet.

4.Heat the remaining sauce in a small pot. Mix a teaspoon of white powder with a tablespoon of water. Add to the sauce to thicken the juice and remove from heat. (Thick sauces tend to stick to the surface of the meat.) )

5.Bake the ribs in the oven for about 40 to 50 minutes or see the end of the bones slightly separated from the meat.

The preparation of steamed sticky rice with pork ribs.

Steamed tempeh with canned fish in a casserole.

Winter melon clears the air, black beans nourish the kidneys, lotus root nourishes the lungs, you can take it how you like.

Lotus root or potato taro is OK I personally prefer lotus root, but there are geographical restrictions We are the land of fish and rice in Hubei

Lao Gan Ma stir-fried fragrant dried and put some dried red peppers, and then add some raw steamed pork ribs.

Fried small potatoes, or, steamed ribs with flour. Eggplant is also good.

Vegetables: potatoes, taro, sweet potatoes, radish, pumpkin, lotus root, Chinese cabbage (refer to the steaming method of lion's head) Pickles: tempeh, plum vegetables.

Cured meat: sausage, bacon, wind chicken (steaming with cured meat belongs to the practice of pickling and freshness) Beans: fresh broad beans, fresh peas, good black beans, soybeans.

You can steam taro and put some old godmother.

Ingredients: 1 pork rib, half taro, 3 tablespoons starch, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 2 tablespoons sugar, 3 small cloves of garlic, 1 2 salted spoons salt, 3 slices of ginger, 1 tablespoon of oil tung jing.

Steps: 1. Prepare all the materials.

2. Add 1 tablespoon of starch to the pork ribs bought, and grasp it with your hands for a short while, this method is easier to remove the blood in the ribs, and then rinse it with water several times, and the washed ribs need to be drained.

3. The big mold is chopped with garlic, and the ginger slices are also chopped into the end.

4. Put the minced ginger and garlic into the pork ribs, add 1 2 tablespoons of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 2 tablespoons of sugar, 1 tablespoon of starch.

5. Grasp evenly and marinate in the refrigerator for 2 hours.

6. Peel and wash the taro, cut it into small pieces, and put the taro on the bottom of the plate.

7. Add 1 tablespoon of peanut oil to the marinated pork ribs, mix well, and then add 1 tablespoon of starch and mix well.

8. Spread the ribs on top of the taro.

9. Put hot water in the pot and steam over medium heat for 30 to 35 minutes.

10. Finished product.

I think that Wu Crack's water cavity is only stewed and delicious, and it is good to put condiments.

1. Taro pork ribs: blanch the pork chops for 3 minutes, remove the water, and cut them into 3-4 cm long sections; The taro was changed into strips as long as pork ribs, and Liang put them in a hot oil pan and fried them until golden brown. In addition, take the buckle bowl to put the pork ribs and taro on the table, add salt, monosodium glutamate, ginger rice, black bean sauce, and dry pepper powder to steam for 40 minutes, take out the buckle and put it on the plate, add orchid and coriander to decorate.

2. Steamed pork ribs with millet: clean the millet and soak it for 20 minutes; Blanch the pork chops in boiling water to remove the blood and blood; Blanch the pork steak into a bowl, put the appropriate June Xiangpixian bean paste, ginger foam, rice wine, appropriate salt, stir, soak for nearly 1 hour; Take a round bowl, arrange the soaked pork chops along the porcelain bowl, pour the soaked millet into the bowl with the pork chops, pour the soaked liquid into the round bowl with the pork chops and millet, bring to a boil in a wok, turn to a simmer for 30 minutes, turn off the heat, and simmer for 30 minutes.

3. Steamed pork ribs: Cut the pork ribs into small pieces and boil for 3 minutes, and make some rice wine when the water is boiling. Scoop it up and wash it, marinate it for 1 hour with shredded ginger and all condiments except for starch; Cut the bamboo shoots and oyster mushrooms into slices, cut the sausages into strips, spread them on the bottom of the plate and the bottom of the bowl; Stack the pork ribs on top, pour the juice from the marinated pork ribs, and steam for 30 minutes; Filter out the juice from the steamed pork ribs, put some monosodium glutamate, stir well, thicken with water starch, and pour it on the pork ribs.

The pork ribs can be steamed in a steamer, and the ingredients used can be used to eat your favorites, such as rape or taro potatoes.

Steamed pork ribs with taro.

Steps: We first need to prepare the following ingredients: 500 grams of pork ribs, 1 taro, 1 teaspoon salt, 1 tablespoon starch, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 shallot.

Step 1: Clean the pork ribs you bought, then put them in a larger soup basin and soak them in water for half an hour in advance, then peel the taro, then cut them into small pieces about 2 cm in size, and set aside!

Step 2: After the pork ribs are soaked to remove the blood, remove and drain the water, then put them in a larger container, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 teaspoon of salt, add 1 tablespoon of cooking wine, add 1 tablespoon of starch, then grasp well with your hands, add 1 tablespoon of cooking oil, grasp well, and marinate for 15 minutes!

Step 3: After the ribs are marinated, put the taro and the ribs together and grasp them well, then transfer them to a large and flat celery plate, spread them flat, put them in the steamer after steaming, cover the pot, and steam over high heat for 20 minutes!

After steaming, take out and sprinkle chopped green onions, so that a fragrant, delicious [taro steamed pork ribs] is made, very gluttonous, friends who like it will follow it to try it, to ensure that this dish will not disappoint you!

Nutritional value of pork ribs:

1 Pork ribs contain high-quality protein and essential fatty acids. Pork ribs provide heme (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia.

2 In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

3.Eating pork ribs can supplement the body's nutrition, and can also mention the return to prudence of nourishing yin and moisturizing dryness, nourishing the kidneys and blood, and quenching thirst. The nutritional value of pork rib soup is very rich, it contains protein, fat and bone collagen, bone mucin and vitamins, calcium, iron and phosphorus and other nutrients.

Steamed pork ribs are indeed very delicious, but also nutritious and nourishing the body, steamed pork ribs are steamed in different places, and the ingredients are not the same, but the main material is the pork ribs, steamed in the steamer, steamed out of light and not greasy.

Steamed pork ribs look better than stewed pork ribs, taste more flavorful, and are not greasy, and have a better taste. So many people like to eat steamed pork ribs, and my family often steams pork ribs, so I will share the most classic method of steaming pork ribs.

1. Choose the ribs.

If you want to steam delicious pork ribs, you must first choose good pork ribs, which is also a step that many people tend to ignore. Pork ribs need to choose a little more tender small ribs, and a little more lean meat, if there is too much fat, it will be greasy when steamed, and the meaning of steaming ribs will be lost.

Not only should the ribs be thinner, the ribs should be smaller, that is, the ribs should be thinner, so steamed out, one by one, put it in the mouth and brush it a bite, it will be more beautiful to eat, and then with other side dishes, it will be really cool to eat.

2. Handle the ribs.

The purchased pork ribs are chopped into small pieces, and then soaked in water to remove the blood, the purpose is to remove the fishy drainage. Add a little cooking wine and ginger slices to the water, which not only removes the blood and fish, but also improves the freshness, making the steamed pork ribs more tender and smooth, and the taste is better.

In the process of soaking in water, you should constantly change the water, basically change it once every half an hour, change it three times in a row, and don't soak it for too long, if it is too long, the taste will not be good, and it will not be fresh and tender.

3. Marinate the pork ribs.

Marinating pork ribs can be said to be one of the core steps of steaming pork ribs, because the purpose of marinating is to marinate the taste into the ribs, only the taste of the ribs is better, so the marinated ingredients are very particular, too many ingredients will cover the fresh fragrance of the ribs themselves, if you put less and not into the taste.

Before marinating: It is important to dry the ribs so that the flavor of the other ingredients is easier to marinate during marinating.

Ingredients: light soy sauce, ginger slices, chives, five-spice powder, Sichuan pepper powder, oyster sauce, starch (a little), sesame oil.

After the above ingredients are ready, mix them all together, put in the pork ribs, stir well, cover with plastic wrap, and put in the refrigerator to marinate. Cover with plastic wrap to prevent moisture loss, and the fragrance is not easy to dissipate. Marinating in the refrigerator at low temperature can make the taste better and the taste better when steamed.

First prepare some fresh pork ribs, put them in cooking wine to marinate for preparation, then put the pork ribs in an oil pan, fry them until golden brown, and then put the pork ribs in a bowl, put the steamed meat powder, and then add seasonings and steam them in the pot.

First, chop the ribs, soak them in clean water for 45 minutes, change the water halfway, and then drain and set aside. Chop a little green onion, ginger and garlic and put it in. Pour in cooking wine, rice wine, light soy sauce, oyster sauce, starch and a tablespoon of oil, grasp well and marinate for 1 hour to taste.

Then there are the potatoes, which do not need to be cut, peeled, washed and put in the pan, fried until browned on both sides, and then served. Place the fried potatoes on the bottom of the plate and place the marinated ribs on top. Bring the water in the steamer to a boil, place the plate with the potato ribs on the steaming drawer, cover and steam on high heat for 30 minutes.