How to make delicious steamed pork ribs with soy sauce

Ingredients. Appropriate amount of pork ribs Appropriate amount of dried tempeh.

Ginger to taste Green onion to taste.

Appropriate amount of tangerine peel and appropriate amount of star anise.

Appropriate amount of cinnamon and appropriate amount of Sichuan pepper.

Garlic to taste Red pepper to taste.

Accessories. Salt to taste A pinch of sugar to taste.

Appropriate amount of oyster sauce Light soy sauce to taste.

Appropriate amount of dry corn starch Appropriate amount of chicken essence.

Steps to prepare steamed pork ribs with soy sauce.

1.Rinse the ribs and soak them in a basin of cold water for 10 minutes.

2.Soak the tangerine peel in hot water to soften, take it out and mince it with garlic and red pepper, shred the ginger, cut the green onion, and chop the dried tempeh with a knife;

3.Drain the washed pork ribs, put them in a basin, add cooking wine and tangerine peel;

4.Add a pinch of salt, 1 tablespoon oyster sauce and 1 tablespoon light soy sauce;

5.Continue to add a little sugar, 1 tablespoon cornstarch thoroughly by hand, then add ginger, minced garlic and green onion together to grasp and marinate for 30 minutes;

6.After 30 minutes, put all the spices and minced tempeh into the pork ribs, add a little salad oil, mix well, spread on a plate, cover with a layer of plastic wrap (poke a few holes in the surface with a toothpick);

7.Put it in a pot of boiling water and steam it over medium high heat for about 15 minutes, take it out, sprinkle with chopped green onions and minced red pepper.

Tips: 1. This dish uses pork chops, fat and thin, good taste, when buying, please chop small pieces (2-3 cm), so that it tastes good and easy to cook.

2. A tablespoon of cornstarch plays a key role in tenderening, so that each piece of small ribs is evenly coated with a thin layer of cornstarch to make the ribs tender, and finally a little salad oil will also trap the moisture of the ribs, making the ribs tender.

3. Covering the plastic wrap can avoid the inflow of water vapor, so that the fragrance is preserved and the taste is better, but not all plastic wrap can be used for heating, and the material with good heat resistance of big brands should be selected, such as PVDC, which has good transparency and heat sealability, good oil resistance and barrier, and can be used at higher temperatures. If you still don't feel comfortable using plastic wrap, you can use a large capacity to cover the ribs to prevent water vapor from flowing in.

4. After adding all the seasonings to the ribs, it is best to grasp all the seasonings and the ribs thoroughly by hand to absorb the flavor.

5. When steaming, be sure to spread the ribs evenly to avoid overlapping, so as not to be inconsistent in maturity.

Ingredients. Ingredients.

Ribs. 200 grams.

Yangjiang tempeh. 5 grams. Accessories. Oil.

Amount. Salt. Amount. Sugar.

15 grams. Cantonese rice wine.

20 grams. Essence of chicken.

2 grams. Starch.

4 grams. Pepper.

Crumb. Steps.

1.Chop the ribs into 2 cm long pieces and rinse with water for about 2 hours.

2.This is the ribs after rinsing and soaking, and the water from which they soaked is no longer bloody.

3.Drain the ribs, wrap them in a clean towel and press lightly to absorb the water.

4.Then place the ribs in a seasoning bowl and add the sugar.

5.Stir in a clockwise direction until the sugar is completely dissolved into the ribs.

6.Pour the Cantonese rice wine into a seasoning bowl.

7.Mix the rice wine with the pork ribs.

8.Cover and marinate tightly for 4 hours. My general practice is to seal it in a plastic bag and put it in the refrigerator to marinate for 12 hours, so that the pickling effect is better.

Cantonese rice wine pickled can promote the rapid and effective deboning of the meat of the ribs, and the sugar can esterify the meat on the ribs, making the taste smooth and elastic without greasy.

9.After the pork ribs have been marinated in rice wine and sugar, add salt and chicken essence and stir in one direction until the salt and chicken essence dissolve into the pork ribs.

10.Add starch, mix well, pour in an appropriate amount of peanut oil, and after mixing well, the whole marinating process of the ribs is completed.

11.Spread the tempeh flat on a cutting board and gently press the flat knife side until flat.

12.Put the flattened tempeh in a seasoning bowl and mix well.

13.Then put on a plate and spread the pork ribs mixed with tempeh on a steaming dish.

14.Boil the water in a pot over high heat, after the water boils, put in the pork ribs in step 13, cover the pot, and steam over medium-low heat for 15 minutes when the steam vent hole of the lid is directly sprayed.

15.This is the steamed pork ribs with soy sauce.

16.Out of the pot, mix well with soy sauce to finish, a plate of thick soy sauce overflowing, and the excellent taste of "steamed pork ribs with soy sauce" is placed in front of you.

Tips: In step 12, the tempeh should be stirred before steaming to prevent the tempeh from over-dyeing the ribs and affecting the appearance of the finished product.

Ingredients: pork ribs, chives, tempeh, corn starch, garlic, soy sauce, oil, sugar, salt.

Steps: Grinding section.

Step 1: Wash the fresh pork ribs and cut them into small pieces, cut the black beans and garlic into minced pieces, add the blind pants and add the pure sugar, salt, soy sauce and cornstarch, mix well, and marinate for half an hour.

Step 2: Steam for about 20 minutes, add green onions, add a few drops of sesame oil, and steam for two minutes to get out of the pot, simple and delicious.

Step 3: Add braised eggs, how can a bowl of rice be enough.

Tip: You can also pair two red peppers and cut them into small rings for better looks.

Materials. Pork ribs for a pound.

Garlic head.

Dried tempeh A small spoonful.

Garlic starch Appropriate amount, if not, use ordinary starch.

Cooking oil, salt, sugar, oyster sauce to taste.

Cantonese morning tea must order steamed pork ribs with soy sauce.

Step 1: Chop the pork ribs into small pieces, which are basically half the size of the usual sweet and sour pork ribs. Waiter key.

Step 2 Soak the blood in cold water, about two hours, change the water and wash it several times in the middle, grasp it with your hands, and squeeze out the blood water as skillfully as possible.

Step 3 Drain and add the dry starch, grasp vigorously, squeeze out the blood, and wash again.

Step 4: Drain the ribs and absorb the water with kitchen paper. Add sugar, salt and oyster sauce. Mix well. Add garlic-flavored wet starch in batches, and mix until the wet starch is completely absorbed after each addition, so that the pork ribs will be very tender. Set aside the ribs.

Step 5: Chop one head of minced garlic and a small handful of dried tempeh and chop everything. Put oil in the pot, add minced garlic and tempeh, stir-fry over medium heat until fragrant, stir-fry a little, turn off the heat, wait for a little cooling, pour a piece of oil into the pork ribs, grasp well. Marinate the ribs for two hours.

Step 6 After the water boils, the ribs are steamed in the pot over high heat, and the ribs should be spread out as much as possible, not stacked together, and steamed for about ten minutes (depending on how many ribs).

Today, there is a new method, no frying, no burning, no red stew, and the core is poor, but the steamed delicacy is delicious. Don't look at the simple steamed pork ribs, if you want to steam them deliciously, you still have skills. Teach you how to make pork ribs, the soy sauce is fragrant and tender.

Wash the pork ribs, marinate them in soy sauce, green onion, ginger, star anise, light soy sauce, dark soy sauce, marinate for 20 minutes, and steam for 35 minutes.

To make the steamed pork ribs in bean drum sauce delicious, you must first prepare fresh pork ribs. Fresh pork ribs are cut into small sections, a small section of the core limbs, then wrapped in a layer of starch on top of the ribs, put them in the oil pan and fry them for a while, and then put them in the steamer, add the bean drum juice and oyster oil, and steam for half an hour, so that it is delicious.

Material. 2lb small pork ribs, 2-3 tablespoons Lee Kum Kee garlic tempeh sauce, 2 tablespoons fresh soy sauce, 2 tablespoons cooking wine, 1 teaspoon sesame oil, shredded red pepper, 1-2 large grains of rock sugar, corn starch.

Method. 1. Wash the ribs to remove the smell of blood.

2. Then add all the seasonings, add rock sugar and red pepper shreds, and steam for 1 hour. Finish!

Steamed pork ribs with soy sauce is a classic Cantonese dish, and the following is a specific method:

1. Slice the ginger, mince the garlic, dice the green onion, and chop the tempeh.

2. Chop the pork ribs, add a handful of starch and mix evenly, soak in water and wash well, remove and drain the water and put it on a plate.

3. Add a spoonful of sugar, salt, cooking wine, a few slices of ginger, stir evenly and marinate for 10 minutes.

4. Heat an appropriate amount of oil in a pot, add minced garlic and stir-fry until fragrant, then add tempeh and stir-fry until fragrant, take it out and pour it into the pork ribs.

5. Put two spoons of light soy sauce in the pork ribs, and one spoonful of oyster sauce and cooking wine and marinate for 30 minutes.

6. Add an appropriate amount of Qingdan starch to the marinated pork ribs and mix evenly, and then add an appropriate amount of peanut oil and mix lightly.

7. Put the ribs evenly on the steaming plate and put them in the steamer.

8. After boiling, turn to medium-low heat and steam for 10 to 15 minutes, take out and sprinkle with chopped green onions after steaming.

<> process steaming. The taste is homely.

Duration: 30 minutes.

Difficulty: Try it for beginners.

Ingredient main

Pork ribs 1 pound for 2 people.

Excipients others

Knorr Old Hen Soup Flavor Soup Treasure (2 grams) 1/2 Starch Aloe Mold (5 grams) 1 2 teaspoons Light soy sauce 1 teaspoon Tempeh (15 grams) 1 tablespoon A little oil A little chopped green onion.

The preparation of steamed pork ribs with soy sauce.

Step 1

All ingredients. Step 1

Wash the ribs and chop them into small pieces of about 3 cm.

Step 1

Rinse with water, then drain and set aside in a dish.

Step 1

Add light soy sauce, soup, oil, and tempeh to the pork ribs and mix well.

Step 1

After the water in a pot is boiled, place the ribs in the pot.

Step 1

Steam for about 20 minutes and remove from the pot. During the steaming process, the soup will melt and seep into the meat, making the ribs more juicy, tasty, and delicious.

Picture of the finished product of steamed pork ribs with soy sauce.

Cooking tips for steaming pork ribs with <> soy sauce.

Tips:

1.Don't add too much light soy sauce to this dish, as the tempeh itself has some saltiness as well.

2.When marinating the ribs, be sure to spread the seasoning evenly and stir thoroughly. Since the soup treasure is a paste-like solid, it is recommended to use a spoon or knife to process it into small particles, and then stir it thoroughly, which is easier to stir and dissolve, or you can also put it in a special container for a microwave oven and heat it for about 20 seconds to soften it, making it easier to stir and marinate.

Material. Pork ribs, green onions, green onions, ginger, tempeh, dried chilies, light soy sauce, oyster sauce, dark soy sauce, cooking wine, sugar, chicken essence, pepper, oil, sesame oil and corn starch.

Method. 1.After the ribs are fully washed and drained;

2.When the oil in the pot is about 7 hot, stir-fry the green onion, garlic and ginger, bean and dried chili pepper until fragrant;

After the green onion, garlic and ginger, tempeh and chili pepper are stir-fried, pour them into the blanched pork ribs, add light soy sauce, oyster sauce, dark soy sauce, light soy sauce, cooking wine, sugar, 3Chicken essence, pepper, oil, sesame oil, cornstarch mix well and marinate overnight.

4.Put the marinated pork ribs in a steamer and steam on high heat for 30 minutes and 40 minutes. Thicken the soup and sprinkle with chopped green onions.

Steamed pork ribs with soy sauce is certainly no stranger to many people, this is a classic Cantonese dish, steamed with small chops and tempeh, the method is very simple, the meat is fresh and tender, delicious and delicious, this dish is the best choice for Xiaobai who wants to learn cooking skills, the practice and steps of steamed pork ribs with soy sauce are not cumbersome, and the ingredients are also very simple.

The preparation of steamed pork ribs with soy sauce.

Ingredients: 400 grams of pork ribs, 30 grams of tempeh, garlic, ginger, green and red peppers, 1 tablespoon of sugar, 1 tablespoon of pepper, 1 tablespoon of rice wine, 1 tablespoon of corn oil.

Practices and Steps:

1. Clean the ribs and soak them in cold water for 10 minutes;

2. After 10 minutes, scoop up the ribs and wash them, drain the water, add 1 tablespoon of sugar, 1 tablespoon of pepper, 1 tablespoon of rice wine, 1 tablespoon of corn oil, grasp and season well, and then put them in the refrigerator to refrigerate and marinate for 3 hours;

3. Shred the ginger, pat the tempeh with a knife, and mash the garlic into minced garlic;

4. Pour tempeh, ginger, garlic and other seasoning products into the pork ribs, stir well, and marinate for about 15 minutes;

5. Add an appropriate amount of water starch and stir well;

6. Add water to the pot, put it in the steaming rack, then put the marinated and mixed tempeh pork ribs on the steaming rack, boil over high heat and steam over medium heat for about 30 minutes;

8. Slice the green and red peppers and sprinkle them on the steamed pork ribs.

Steamed pork ribs with soy sauce is a very distinctive home-cooked dish, the pork ribs are crispy and juicy, and the soup is fragrant and fragrant, accompanied by a faint aroma of tempeh, it is a very good meal, have you learned?

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Steamed pork ribs with tempeh is a classic Cantonese dish, it takes half an hour from the birth of the famous god pork ribs to the table, the aroma is overflowing, the taste is fresh and fragrant, the method is simple, and I will share it with everyone.

Ingredients: pork ribs, garlic, ginger, green onions, dried tempeh, Lao Gan Ma, dry starch.

1. Chop the ribs into segments of about 4 cm, put them in a basin and rinse them for 2 minutes to wash off the blood.

2. Pinch out the pork ribs, add 1 tablespoon of minced garlic, 1 tablespoon of tempeh, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, half a tablespoon of sugar, and an appropriate amount of salt.

3. Add 1 tablespoon of cornstarch and 1 tablespoon of peanut oil to grasp well and set aside.

4. Put it in an open plate and steam it over high heat for 12-20 minutes.

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 nutrition of the body, and can also mention the effects 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.