How to make horse ribs delicious, how to eat horse ribs

Braised pork ribs method 1:

Ingredients: Ribs or chops.

Ingredients: ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

Method: Put suitable vegetable oil in the pot, put the ginger and green onion into the stir-fry after heating, then put the ribs into the pot and stir-fry, wait for the meat to change color and turn white, add soy sauce, cooking wine, sugar, and then add boiling water that just submerges the ribs, after boiling over high heat, change to low heat and simmer for about 20 minutes. After seeing that the ribs have been burned, add the appropriate salt depending on the saltiness, and then change the heat to reduce the juice.

The last dish of delicious braised pork ribs is ready.

Braised pork ribs method 2:

Ingredients for braised pork ribs:

Pork ribs, ginger, green onion, spices (star anise, fennel, kaempfera, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce).

Braised pork ribs method:

Cut the ribs into 4 cm pieces, put them in boiling water to remove the blood, remove the water, wash them and set aside. Slice the ginger, wash the green onion and tie it into a knot (about 3 sticks).

Pour oil into the pot, and when the oil is still cold, add sugar (more, about one part sugar, or 3 parts oil), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red and begins to bubble brown-red, immediately pour the pork ribs into the pot and stir well, then put in ginger slices, peppercorns and spices, pour in a little cooking wine and soy sauce to color after stir-frying the fragrance, mix in water, add salt and green onion knots, turn to low heat after boiling over high heat and slowly burn until the ribs are soft, then remove the green onions and large spices in the pot, collect the juice over high heat, and when the soup becomes thicker, add monosodium glutamate to start the pot.

You can make beer horse chops, potato roasted pork ribs, braised pork ribs, etc. 1. Beer horse steak is dry. Prepare the ingredients:

Horse pork ribs, beer, ginger, star anise, Sichuan pepper, bay leaves, cloves, salt, sugar, light soy sauce, oil. Shred ginger, sugar, light soy sauce, horse pork ribs wash and chop into sections for later use, put the chopped horse pork ribs into a pot of clear water, boil the bleeding water finger hole over high heat, take it out and put it into cold water to wash, remove the dry water for later use, heat the wok and add oil, put in ginger, peppercorns, etc. to fry the fragrance. <

1. Beer horse chops.

1. Prepare ingredients: horse pork ribs, beer, ginger, star anise, Sichuan pepper, bay leaves, cloves, salt, sugar, light soy sauce, oil.

2. Shred ginger, sugar, light soy sauce.

3. Wash the bones of the horse drain carefully and chop it into sections for later use.

4. Put the chopped horse ribs into a pot of clean water.

5. Boil the bleeding water over high heat.

6. Remove and wash in cold water.

7. Remove the dry water for later use.

<>9. Put in the processed horse ribs, then pour in an appropriate amount of light soy sauce, sugar, a little salt and beer.

10. Cover the fire and bring to a boil, then turn to the lowest heat and simmer.

11. Simmer until the juice is reduced.

2. Roasted pork ribs with potatoes.

1. Prepare ingredients: pork ribs, potatoes, ginger, garlic, soy sauce, salt, dark soy sauce, boiling water, green onions, spices, screw pepper, Sichuan pepper, bean paste.

2. Wash the chopped pork ribs and control the water, cut the potatoes into hobs with water, and cut the garlic, green onions, and screw peppers into small pieces.

3. Stir-fry the peppercorns in the hot pan with cold oil until fragrant, then add the pork ribs and ginger slices, and stir-fry until the pork ribs are slightly browned.

4. Add the bean paste and stir-fry the red oil, add the dark soy sauce and continue to stir-fry evenly.

5. Add boiling water that has not covered the pork ribs, add spices to cover the pot, turn to low heat and simmer for one hour, add potatoes, and reduce the juice over high heat.

6. Add garlic, green onions, and screw peppers and stir-fry evenly, add light soy sauce and continue to stir-fry evenly.

3. Braised pork ribs.

1. Prepare ingredients: horse chops, oil, braised soy sauce, salt, sugar, cooking wine, chicken essence, green onions, ginger.

2. Wash the pork ribs in warm water, and prepare green onions, ginger, soy sauce and cooking wine.

3. Blanch the pork ribs in a pot under cold water, remove and drain the water.

4. When the oil temperature is hot, put the ginger slices and fry them, and then put the pork ribs in and fry them slightly.

5. Put soy sauce and stir-fry to color, add cooking wine, a little sugar, and heat the water to cover the ribs slightly.

6. Add a little salt to reduce the juice over high heat, and add the chicken essence.

The first step is to put the bones in warm water, wash the bones one by one with a rag, especially the blood foam and impurities in the cracks of the bones, and wipe them off and clean.

The second step is to split the straight bone, split two pieces, put it in a pot, add green onions, ginger, and then put in cold water, it is best to add enough cold water at one time.

Step 3: Bring to a boil over high heat, skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and slowly warm and simmer.

Step 4: Skim off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in about 50k of wine.

The fifth step is to consider from the perspective of nutrient acquisition, after the water is boiled, vinegar can be added in an appropriate amount, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

Step 6: Simmer for 2-3 hours and then make the soup, that is, the soup is completed! Isn't that good? Generally, pork bone broth can be used continuously, it can be boiled for about 1-3 hours at home, and it can be used twice until the fan bones have been crisped, the bone color is gray and dark, and the soup has been exhausted in umami and fat nutrition.

Color: Soup is clear and bleached.

The method is to put the bones in a pot and simmer slowly over low heat, and then add various seasonings to supplement the seasoning. This bone broth takes a long time to simmer, usually taking 3 to 4 hours to come out of the pot. When simmering bone broth, it is best to start slowly simmering it in cold water to ensure that the protein components of the bones are locked in the soup, and in addition, you can also add the right amount of vinegar when the soup is boiling hot, which will make the bone broth taste better.

Cut the pork ribs into cubes, add garlic and water to the pot, simmer for 40 minutes, roll your hands, reduce the juice on high heat, sprinkle silver out of the pot, cover with black sesame seeds, and prepare for the state.

The pork ribs are so delicious that they are so delicious, but unfortunately they are too expensive, so they will make five scumbags of cherry blossoms.

Braised pork ribs tutorial Yutuan cavity is coming, follow the town of oranges and I cook, to ensure that it does not overturn.

It turns out that the ribs are so wide and cautious, and it is more delicious to be hungry.

The food has the original balance of its own hail stall taste is raging, do not change.

When making horse ribs, first water the ingredients, then take them out, pour in the water, put in the horse ribs filial piety bones, and then add a variety of seasonings, the seasoning must be poured into the cooking wine and vinegar, go to it, and remove its peculiar smell and liquid in the sails.

Seahorse pork rib soup.

Ingredients: 2 seahorses, 220 grams of pork ribs, 50 grams of carrots.

Seasoning: grams of monosodium glutamate, grams of chicken essence, 1 gram of salt.

Preparation of seahorse rib soup.

1 Wash the pork ribs, cut them into pieces, blanch them and drain them for later use.

2 Wash and peel the carrots and cut them into small cubes.

3 Put all the ingredients into the soup pot, cover the ingredients with water, and cook over low heat.

4 When it is almost cooked, add monosodium glutamate, chicken essence and salt to taste.

Ingredients: 100 grams of water chestnut, 180 grams of pork ribs, ginger slices, garlic slices, seasoning: cooking wine, dark soy sauce, light soy sauce, oil consumption, water starch.

Method: 1. Chop the pork ribs into small sections, pour water into the pot and boil, pour in the pork ribs, remove the blood and remove them.

2. Peel the horse's hooves and cut them in half.

3. Add oil to the wok, add ginger and garlic slices and stir-fry until fragrant.

4. Pour in the pork ribs and stir-fry evenly.

5. Pour in light soy sauce and cooking wine and stir-fry until fragrant.

6. Put in the horseshoe pieces, pour in an appropriate amount of water, add salt, consume oil, fry evenly, boil and simmer over low heat for 20 minutes.

7. Pour in a little dark soy sauce to color, pour in water starch and stir well.

8. Serve on a plate.

Is it there? Horseshoe and pork ribs are blanched and then stewed with pork ribs, and then put water chestnuts after the ribs are stewed, which is the practice of stewed pork ribs with water chestnuts.

Efficacy and function of stewed pork ribs with water chestnut:

Thirst. Water chestnut is also known as water chestnut, rich in nutrition, containing starch, protein, vitamins, dietary fiber and calcium, iron, zinc, phosphorus and other minerals, cold, sweet, crisp and juicy taste, has the effect of moistening the lungs, and pork ribs are rich in protein, minerals, flat nature, sweet and salty taste, have the effect of nourishing yin and moisturizing dryness, often eat stewed pork ribs with water chestnut can relieve symptoms such as fever, dry mouth and throat, upset and thirst.

Laxative. Pork ribs are rich in nutrition, have the effect of nourishing the kidney and nourishing blood, nourishing yin and moistening dryness, and can be used for kidney deficiency and weakness, dry cough, constipation and other symptoms, while the horseshoe is tender and juicy, has the effect of clearing heat and generating jin, and also contains a lot of dietary fiber, dietary fiber can promote the peristalsis of the intestines, and has the effect of moistening the intestines and laxative.

Clear the lungs and dissolve phlegm. Pork ribs are rich in a variety of nutrients, have the effect of nourishing yin and moisturizing dryness, tonifying the spleen and stomach, and horseshoe cold, can clear heat and reduce fire, but also contains sufficient water and mucus, has the effect of quenching thirst, clearing the lungs and dissolving phlegm, and can be used for symptoms such as lung fever cough and phlegm sticky yellow. In autumn, water chestnut pork rib soup is often consumed, which can nourish yin and moisten the lungs, and has a certain effect on the prevention and treatment of cough.

Strengthens muscles and bones. Pork ribs contain a lot of protein, but also contain iron, zinc, calcium phosphate, bone collagen, bone mucin and other components, can supplement calcium for the human body, can promote the development of bones, and horseshoe contains vitamins, dietary fiber and iron, land phosphorus, calcium and other minerals, especially rich in phosphorus, phosphorus is an important part of bones, teeth, but also to promote human growth and development, often eat horseshoe pork ribs soup can strengthen muscles and bones, prevent early osteoporosis.

Suitable and contraindicated people for stewed pork ribs with water chestnut.

1. Suitable for people: Horseshoe pork rib soup is rich in nutrition, has the effect of quenching thirst, relieving intestines and laxatives, and strengthening muscles and bones, and is suitable for people who are upset and thirsty, have dry stools, and have sour muscles and bones.

2. Contraindications: horseshoe cold, menstruating women, spleen and stomach deficiency, and blood deficiency should not be eaten, so as not to cause physical discomfort. In addition, the horse's hooves have a diuretic effect, and children with enuresis should not eat, in addition, the sugar content of the horseshoe is high, and diabetics should not eat more. With the Sparrow.

Pork ribs.

500 grams. Purslane 150 g excipient oil.

Salt to taste, ginger to taste.

Appropriate amount of light soy sauce.

Cooking wine to taste. Appropriate amount of dark soy sauce.

Appropriate steps. 1.Purslane bubble hair, ribs washed.

2.Boil water. 3.Wash and remove.

4.Sauté sliced ginger.

5.Add the ribs.

6.Add star anise cooking wine.

7.Stir-fry and oil the meat.

8.Add light soy sauce and dark soy sauce.

9.Then add purslane.

10.Add boiling water and salt and simmer until the meat is soft.

11.Serving.

Ingredient breakdown.

Pork ribs to taste.

Dried purslane: Appropriate amount.

Ginger to taste. Star anise: Appropriate amount.

Cinnamon to taste.

Salt to taste. Cooking wine in moderation.

Soy sauce to taste.

Sugar: Appropriate amount.

Collapse the practice of this paragraph.

1.Wash the ribs, heat the pot with flying water to remove the blood foam and set aside.

2.Soak the purslane in water for about 15 minutes, cut off and set aside.

3.Ginger slices.

4.Heat the pan and pour in the ginger slices, cinnamon, star anise and pork ribs and fry over low heat until golden brown on both sides.

5.Pour in cooking wine over medium heat and stir-fry until the alcohol volatilizes and the moisture dries.

6.Then pour in an appropriate amount of Kikkoman soy sauce and stir-fry well.

7.Dried purslane is spread on the ribs.

8.Add warm water and pour along the edge of the pot until the ribs are submerged, bring to a boil over high heat and simmer over low heat.

9.About one-third of the soup, add an appropriate amount of salt.

10.Add sugar and stir-fry to taste, and finally reduce the juice over medium heat.