How to cook ribs for a long time without rotting

● Add some vinegar to the stewed spareribs, which is easy to cook. It can dissolve calcium, phosphorus, iron and other minerals in ribs, which is beneficial to absorption and has high nutritional value.

● When stewing ribs, add a few pieces of washed orange peel to the pot, which can remove the odor and greasy feeling and make your soup taste more delicious.

=====================================

Sweet and Sour Spare Ribs

Zhejiang cuisine

Golden and crisp outside, tender and fresh inside. Sweet and sour slightly salty.

Ingredients: raw gluten 160g, water-borne auricularia 26g, clean bamboo shoots (magnolia tablets) 220g, green and red persimmons 22g. 600g of seasoning sesame oil (actual dosage 110g), 40g of white soup, 0/0g of dry starch, 0/0g of wet starch, 80g of white sugar, 80g of vinegar oil, 30g of vinegar and Jiang Mo10g.

(1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out. (2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch. (3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs. (4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together. (5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce. (6) Pour sesame oil into the frying spoon, heat it to 70% to 80% with high fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil. (7) Return the frying spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry a few times, boil the sauce and stir it evenly, then add the fried "ribs", turn it over a few times, and drop a proper amount of sesame oil.

=====================

Stewed sparerib with white radish

White radish has the reputation of ginseng, which shows that it is rich in nutrition and has the effects of nourishing and moistening the heart, ventilating and promoting blood circulation. Children who have a cold, cough and spit can see the effect immediately after eating this dish (or soup).

Raw materials:

Pork chop 1000g, white radish 500g, onion, ginger slices, cooking wine, pepper, pepper noodles, salt.

Making:

1. Chop the pork chop into small pieces, blanch it in a boiling water pot, remove it and rinse it with cold water, then put it in a boiling water pot, add onion, ginger, cooking wine and pepper noodles, cook for 90 minutes on medium fire, and remove the bones; Peel the white radish, cut it into strips and blanch it with boiling water to taste.

2. Continue to boil the sparerib soup cooked in the pot, add the ribs and radish strips, and stew for 15 minutes until the meat is rotten and the radish is soft.

Features:

Radish is fragrant, ribs are delicious, and soup is delicious.

====================

Roasted sparerib

Ingredients: 900g ribs Ingredients: 2 tbsps of soy sauce, 3 tbsps of seafood sauce, 1 tbsps of cooking wine, appropriate amount of spiced powder, 2 tsps of sugar, 1/4 tsps of Chili sauce, 2 cloves of mashed garlic and appropriate amount of coriander.

Practice: 1, cut the ribs into strips for later use. 2. To make marinade, mix soy sauce, seafood sauce, cooking wine, spiced powder, sugar, Chili sauce and garlic in a large bowl.

3. Put the bar code of the cut ribs into the dish, pour the marinade, cover it evenly and put it in the refrigerator for pickling. Turn the ribs from time to time for at least 1 hour.

4. Put the baking tray in half a plate of boiling water and put it on the grill. Take the ribs out of the gravy and put them on the grill, and leave the gravy for later use.

5. Bake in the oven or microwave oven 180℃ for 30 minutes, take out the baking tray, turn the ribs over, coat them with marinade, bake for another 30 minutes and cook them thoroughly. Put the coriander on the plate and the delicious roasted ribs will be ready.

====================

Laoganma spicy sparerib

Ingredients: small ribs, half a catty of green garlic seedlings, a bottle of Laoganma Chili sauce (available in the supermarket), a little aniseed, a little pepper and a little salt.

Practice: 1. When buying ribs, try to chop them into small pieces (only when frying). First, wash the ribs with water to remove the bloody smell;

2. Take out the ribs soaked in water and pour them into hot water for simmering. It is best not to separate the flesh and blood, otherwise it will affect the appearance. This time, put a little pepper, aniseed and ginger in the stew pot to remove the fishy smell of ribs.

3. Take out the stewed ribs, heat the wok and put a little oil (because the hot sauce itself has oil), and a little green garlic sprouts will explode. If the taste is strong, you can drain the pepper and pepper in front of the wok, then pour in the hot sauce (the hot sauce is spicy and can be adjusted according to your personal taste) and saute the ribs for a while, so that the fragrance of the hot sauce can be added to the ribs. Hot sauce itself is salty, you can add a little salt.

======================

Braised onion ribs

Ingredients: ribs 300g onion 1 canned mushroom 1 minced garlic1spoon.

Seasoning: 2 tablespoons sugar 1/2 tablespoons black pepper 1/2 teaspoons water 1 cup.

Practice: 1, ribs washed and blanched; Wash onion, peel and shred. 2. Pour 2 tablespoons of oil into the pot and heat it. Fried minced garlic. When the fragrance escapes, add shredded onion and stir-fry until golden brown. Take out shredded onion, stir-fry ribs with the remaining oil, and stir-fry them with soy sauce and sugar. 3. When the ribs are slightly colored, pour in onion, mushrooms and water, stew for 3-5 minutes, sprinkle with black pepper and mix well, then take out the pot.

=================

Ribs in wine sauce

Ingredients: 600g braised steak or steak, 3 tbsp wine (Shao wine is better, if you like hard liquor, you can add more wine as appropriate). Seasoning: 2 slices of ginger, 2 shallots, 2 teaspoons of crude salt, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of tea vinegar, 2 tablespoons of wine and 4 cups of water.

Practice: 1, cut the ribs into 2 or 3 large pieces, as long as they can be put into the pot. 2. Boil the spareribs in boiling water for 7 minutes, remove them and wash them. 3. Cook the seasoning in the pot. After the ribs are boiled, simmer for about 40 minutes. Chopsticks can be inserted into ribs. Pick up the ribs, cut them into pieces and put them in a big soup bowl. 4. Remove the ginger and onion from the soup, remove the fat from the noodle soup, add 3 spoonfuls of wine into the soup by the processing factory, immediately pour it into the soup bowl with ribs, cover it and soak it for at least 2 hours and 6 hours. After cooling, put it in the refrigerator, hot or cold.

=====================

Cabbage ribs soup

Ingredients: a catty of ribs and a handful of watercress. Seasoning: one tablespoon of wine and one teaspoon of salt.

Practice: Wash the ribs, blanch them to remove blood, rinse off the foam, add 15 cup of boiling water to boil, add a tablespoon of wine, reduce the heat, first remove the tender leaves, clean the stems, add the ribs and cook them together, and wash the tender leaves for later use. When the ribs are cooked, remove the pedicle, season with salt, add western cabbage leaves and cook until soft.

Important note: the flavor of this soup lies in the fishy smell of bones and douban flavor of ribs after long-term stewing. Ribs don't have to be made of thick bones or ribs. Stems of watercress are stewed, and then tender leaves are added, so that the soup can keep the flavor of vegetables and the vegetables can be eaten. If you put them in the pot together, the leaves will turn yellow if they are cooked for a long time.

=======================

Pork ribs and mushroom soup

raw material

Big ribs 500g, fresh mushroom soup 100g, tomatoes 100g. Jiu Shao 15g, refined salt 5g, monosodium glutamate 3g.

manufacturing method

(1) pat each big sparerib loose with the back of a knife, then break the bone marrow, and then add Shaoxing wine and salt for curing 15 minutes.

(2) add boiling water into the vessel, add big ribs, skim off the froth, add wine, simmer for 25 minutes, add mushroom soup, simmer for 8 minutes, add monosodium glutamate to taste, add tomato slices, and boil.

========================

Steamed ribs with glutinous rice

Ingredients: ribs, glutinous rice, a piece of white leafy vegetables, chopped green onion.

Marinade: salt, sugar, soy sauce, cooking wine, ginger, a little vinegar, a little chicken essence, a little sesame oil (pepper or garlic, if you like). ).

Exercise:

1, the ribs are washed and chopped into one-inch pieces, and marinated in marinade for about two hours;

2. At the same time, wash the glutinous rice, soak it in clear water for two hours, and then drain it for later use;

3. Take a cabbage leaf, scald it with boiling water and spread it on the bottom of the plate;

4. Roll the marinated spareribs in glutinous rice, so that the surface of the spareribs is covered with a layer of glutinous rice, and spread it evenly on the plate; There is still a little glutinous rice around;

5. Steam on the pot for one and a half hours; Take out and remove some chopped green onion.