Question 2: How to stew the sparerib soup before enjoying it? There are too many stews with ribs as the main ingredient. To put it simply, these stone industries are relatively easy to find at present and suitable for autumn.
Winter melon and corn sparerib soup:
Exercise:
1, wash the ribs and soak them in water for about half an hour.
2. Put less oil in the soup pot, add ginger slices and stir-fry the ribs slightly.
3. Add enough water at one time and drop a few drops of white vinegar.
4. After the fire boils, turn to low heat and simmer for about 2 hours.
5. Add corn and wax gourd, season with salt, and cook for about 15 minutes.
6. Add pepper to taste and sprinkle a little chopped green onion.
This spoon is a good helper for slimming.
Chestnut sparerib soup
Ingredients: ribs (10 Liang), lean meat (42 Liang), chestnuts (50g).
Method:
1. Wash the ribs, blanch them with boiling water and take them out.
2. The chestnut is peeled for use.
3. Light it in a pot, add boiling water and ribs, then add onion and ginger, and cook for about 1 hour.
4. Take out the onion and ginger, add chestnut and cook for another 30 minutes, add refined salt, cooking wine and soy sauce to adjust the taste, and put it in a bowl to eat.
Hu Aishan sparerib soup
Ingredients: ribs, yam, corn, carrots.
Exercise:
1 Wash the ribs and blanch the peppers for later use.
2 Put the ribs and ginger in a pressure cooker, add water to boil, and simmer for 20 minutes.
3 carrot and yam are cut into hob blocks, and corn is cut into sections.
4 Add carrots and corn and bring to a boil over low heat.
5 transfer all the ingredients in the pressure cooker to the casserole and add the yam.
6 bring the fire to a boil, then simmer for 30 minutes, and put salt out of the pot.
Coix seed and winter melon sparerib soup
Put a proper amount of water into the casserole, wash the coix seed and ribs, and put the mushrooms together after soaking; After the fire boils, skim off the floating foam, add melon and ginger, cover the pot, turn off the fire after the water boils, and simmer for about 50 minutes. Add salt and chicken essence to taste.
Yam, corn, lotus root and ribs soup;
Chop ribs, boil in water, remove floating foam and blood, and rinse with clear water for later use; Peel the yam and cut it into hob blocks for later use; Peel the lotus root, cut it into sections, and rinse the soil in the lotus root hole; Cut sweet corn into pieces and prepare 2 slices of ginger; Pour the ribs, ginger and water into the soup pot and bring to a boil; Put yam, lotus root and corn into a boiling soup pot, boil and simmer for 2 hours, then season with salt.
Codonopsis pilosula ribs soup with oyster sauce;
Clean oyster sauce, put proper amount of water in the pot to boil, add oyster sauce to boil for 2 minutes, and remove for later use. Do not use water to cook oyster sauce; Put a proper amount of water in the pot, add ribs to boil, boil and change color, remove and wash away blood foam; Put a proper amount of water into the soup pot, add oyster sauce, codonopsis pilosula, ribs and ginger, bring to a boil and turn to low heat for 2 hours, and add salt to taste.
Hope to adopt
Question 3: How to make soup with ribs? Winter melon sparerib soup
condiments
500g sparerib, half a catty of fresh wax gourd, scallion 1 root, cut into pieces, ginger 1 slice, sliced, 2 teaspoons of salt, and cooking wine 1 teaspoon.
working methods
1. Wash the ribs and cut them into small pieces.
2. Wash the wax gourd and cut into pieces.
3. Pour cold water into a casserole or boiling pot, and put the washed ribs in.
4. Boil the water with medium fire, float the blood bubbles floating on the water surface, and when the ribs are cooked to 70% or 80%, add the wax gourd.
5. Put onion, ginger, salt and cooking wine in the pot.
6. Stew with low fire for about 1 hour, add the wax gourd, and stew for about 1 hour until the wax gourd becomes soft (my mother will add some red dates when stewing the soup, which is said to be better for people).
Wash the bought spareribs (with water) first, then put them into the pot, add water, the water will pass through the spareribs, then add onions, ginger slices and a little rice wine, and cook them with high fire. Remember, don't leave the stove when cooking with a big fire to prevent them from spreading. After boiling, skim the foam with a spoon and continue to simmer for half an hour. Peel and cut the wax gourd in the simmering process, wash and drain it, then put the wax gourd into the sparerib soup and cook it together, add salt and monosodium glutamate (according to your own taste) and cook for a while.
Blanch the bones with clear water first, then put them in a casserole, add some water, add a few slices of ginger, boil the water for about 40 minutes, add wax gourd and salt, and cook for 10 minute. Add some coix seed, and it's coix seed and melon ribs soup.
Question 4: How do the ribs stew? The soup is delicious and tastes 1? After the ribs are bought back, soak them in warm water 15 minutes or so and wash them.
2. Wash the bones. Put cold water in the pot, pour out the water after boiling, and then break the stick. The key is to break the bone, because the bone marrow oil will run into the soup first. If you throw away the blood the first time, you will waste bone marrow oil.
3. The water put into the casserole should be boiled water, and it is best to add enough water in the casserole at one time. It's best not to add ice water when stewing, but to add a little boiling water.
4. When stewing ribs, add a few pieces of washed orange peel to the pot to remove the fishy smell and greasy feeling, and at the same time, make your soup taste more delicious.
5. Dropping a few drops of balsamic vinegar during cooking can accelerate the dissolution of calcium in bones and shorten the cooking time; At the same time, minerals such as calcium, phosphorus and iron in ribs can be dissolved, which is beneficial to absorption and has higher nutritional value. Home-cooked stewed sparerib
Steps of ribs soup:
Stewed ribs are the most common dish. There are many ways, but the main ingredient is ribs; You can match different accessories according to your own tastes and needs, such as radish, cabbage, wax gourd, salt and pepper and so on. Different accessories have different tastes.
Composition:
Winter melon, ribs, salt, chicken essence, vinegar.
Kelp, ribs, ginger, garlic, pepper, dried chili, soy sauce, soy sauce, salt, sugar, cooking wine.
Sweet corn, ribs, medlar, cooking wine, salt, ginger, sugar, chicken essence.
Pork ribs, cooking wine, salt, ginger, chicken essence.
Sparerib, white radish, carrot, vinegar, cooking wine, salt, garlic, onion, ginger, chicken essence.
Pork ribs, bitter gourd, salt, garlic, onion, ginger, chicken essence, soy sauce, rock sugar and star anise.
Pork ribs, Pleurotus ostreatus, salt, onion, ginger, coriander, chicken essence and star anise.
Stewed winter melon with ribs
Wash and cut ribs to remove blood, and wash and cut melon with skin; Put the ribs in an electric pressure cooker, add water and two drops of white vinegar, stew for 20 minutes, then pour in wax gourd, stew for 25 minutes, add a little salt and chicken essence before drinking, cover and stew for a while, and then open the lid when drinking.
Stewed sparerib practice daquan
2 pieces of braised ribs with kelp
Soak dried kelp, clean, and cutting into pieces; Blanch the ribs, wash and drain; Put oil in the pot, add ribs and stir fry, add cooking wine and continue to stir fry for a while; Add hot water to the pot to drown the ribs. Add ginger slices, garlic, fennel, prickly ash and dried chili, bring to a boil with high fire, and simmer for 1 hr until the ribs are tender; Add soy sauce, soy sauce and kelp, bring to a boil with high fire, turn to low heat and continue stewing for about 20 minutes, and add salt and sugar to continue stewing for 10 minute.
Stewed sparerib practice daquan
Stewed ribs with medicine
Boil the water and blanch the ribs for later use. Take out the spareribs, wash them, take them out of another pot, and add the herbs except Chuanxiong, Lycium barbarum, Radix Rehmanniae Preparata, Ramulus Cinnamomi, Yam, Jujube and Angelica until the water boils, so as not to make the soup bitter. Boil 1 hour, and pour a little wine when the ribs are out of the pot.
Stewed sparerib practice daquan
Stewed pork ribs with potatoes
Dice potatoes, wash and dice ribs, and marinate with salt and soy sauce. Put the base oil in the pot, fry the ribs, and then put the ribs and potatoes in the casserole. Pour some hot water into the casserole, add garlic and star anise, add soy sauce and add two drops of vinegar. Simmer for 20 minutes and season with salted chicken essence.
Stewed sparerib practice daquan
Stewed ribs with soybeans
Wash ribs, cut into sections, and cut ginger into pieces; Soak soybeans in warm water for 2 hours until the soybean skin automatically falls off; Put the pot on a big fire and add ribs, salt, ginger, cooking wine, soy sauce, water and soybeans; After boiling, stew with low fire until the meat is cooked and rotten; Season with chicken essence, put it in a large bowl and sprinkle with chopped green onion.
Stewed sparerib practice daquan
Stewed sparerib with corn
Chop the ribs into small pieces, and cut the corn into small pieces; Blanch the ribs in water for later use; Put ribs and corn in a pressure cooker; Adding salt, sugar, cooking wine, Fructus Lycii and Rhizoma Zingiberis Recens; Add water to overflow the ingredients, cover the pot and press for 30 minutes.
Stewed sparerib practice daquan
Stewed sparerib
Wash the ribs, chop them into pieces, blanch them in boiling water, take them out and rinse them; Cut onion into sections; Cut ginger into pieces, heat it in a pan, add a little base oil, boil Shao wine with scallion and ginger pieces, add ribs and add soup; Bring the fire to a boil, skim off the floating foam, pour in the pottery, and simmer slowly; Add salt and monosodium glutamate to adjust the mouth, then stew until the ribs are crisp and boneless, put them in a bowl and sprinkle with coriander.
Stewed sparerib practice daquan
Stewed sparerib with radish
Cut the radish into thick slices. Cut the ribs into small pieces. Peel garlic seeds. Shred ginger. When the oil pan is hot, add ribs, stir fry, add shredded ginger, add white radish after the ribs turn white, stir fry for 1 min, add salt and garlic, and add half a bowl of water to boil. Pour into a saucepan, add water and carrots, simmer for 20 minutes, and add a little chicken essence to serve. Put some chopped green onion after serving.
Braised ribs daquan >>
Question 5: How to stew sparerib soup? The soup is delicious. Use some soybeans. Bitter gourd ribs soup. Very sweet.
Question 6: How to stew radish sparerib soup?
Composition: 1. Pork ribs should be bought with tubular bones (that is, big bones, it is best not to buy small ribs, and the soup stewed with small ribs is not very delicious) 2. Radish should buy white radish. (Never buy a hollow one, hehe)
Composition: 1. A little ginger. 2. A little chives (you can also put a little ji zi for good looks).
Exercise:
1. Wash the bones first, chop them into small pieces, cook them in boiling water for 3-5 minutes, pour a little yellow wine or mature vinegar, and cook them until no blood comes out (half of the ginger slices can be boiled in boiling water to remove the fishy smell), and then take them out and wash them.
2. Put the soaked bones into the pot again, and then put all the remaining ginger slices into the pot and add water (be sure to add more water, which will cover the bones). Remember to add enough water at a time, and don't add water halfway, otherwise the soup will not be strong. Bring the fire to a boil and simmer for 2 minutes, which takes at least 2 hours (I usually stew for about 3 hours). If you are greedy, you can put the radish when you see the soup stew until it turns white.
3. Radish can be cut into pieces or slices according to personal preference, put into the soup that has been stewed until it is white, boil over high fire, and change to medium fire.
4. Finally, after the radish is cooked, you can turn off the fire, add chives and ji zi, and then add salt according to your own taste (MSG can be put or not, and it is useless to eat too much).
Radish sparerib soup
Pork ribs, corn, white radish
Accessories: onion, ginger, medlar, salt.
production process
1, cut corn and radish into small pieces, chopped green onion, chopped green onion and ginger slices.
2, cold water into the ribs, half a amount of ginger, ribs drowning, remove the ribs and rinse.
3. Put the ribs, corn, remaining ginger slices and scallion into the rice cooker and add water.
4. Boil to water 1/3, and remove the onion.
5. Add the radish, add some salt to taste and continue to cook until the radish is cooked.
6, add medlar, sprinkle a little chopped green onion before the pot.
Radish sparerib soup
Ingredients: white radish, ribs and mushrooms.
Accessories: onion, ginger, cooking wine, vinegar, salt.
1. Wash, peel and slice white radish.
Illustration of radish ribs soup 22. Wash and blanch the ribs.
3. Add water to the pot, add radish, boil, pour out the soup and serve radish.
4. add water to the casserole, add ribs, ginger slices and onions, and stew for half an hour on medium heat.
5. Add mushrooms, white radish, cooking wine and vinegar, continue to stew for half an hour on medium heat, and add salt.
Dish and sprinkle with chopped green onion.
The key step is to drain the water and simmer on low heat. In fact, the practice is very simple. The key is to have time to cook soup. The longer the time, the more fragrant the soup will be. Remember to put enough water at a time, not too little, or the soup will be gone in two hours.
Question 7: What is the best ingredient of ribs soup? Ingredients for stewed ribs with lotus root: 500g ribs (small ribs are preferred), 2-3 long lotus roots, 3-5 scallions, a little ginger slices and 2 small peppers. Salt, monosodium glutamate, chicken essence, fennel and pepper. Steps: First cut the lotus root into wedges, boil a pot of boiling water, and pour half into another pot. Put the lotus root pieces into a pot and cook them over medium heat. Put the fresh ribs in another pot, pour out the oil and water after 3 minutes of high fire, then put the white ribs and lotus root together in the pot, add the ginger slices and onion segments at the same time, cover with high fire and cook. About 10 minutes later, when the lid was opened again, Qingxin met her face. After a little stirring with a spoon, cut the small pepper in half. The amount of pepper and fennel is suitable for the pot, add a little salt, and then cover it with medium heat for stewing. After 20 minutes, the smell of ribs filled the kitchen, making people want to taste salty soup. At this point, add a proper amount of chicken essence and salt to the stirred soup, stir it a little, then cover and stew for 10 minute, sprinkle some monosodium glutamate, and open the cover and stew for 2 minutes.
Question 8: How to cook the sparerib soup and how long will it take? pork rib soup
Efficacy: nourishing and moistening heart, strengthening yang and replenishing marrow, strengthening body and resisting aging.
Ingredients: 250g of ribs, 5g of salt and onion, 2.5g of ginger, a little cooking wine and 25g of lard.
Cut it into small pieces 5 cm wide and 5 cm long with a sparerib cleaning knife. Burn lard or vegetable oil red on a strong stove and fry the ribs for 10 minutes until they are gray. After the ribs are fried, simmer with salt and ginger, add 450 ml of water, simmer for 2 hours, add monosodium glutamate, cooking wine and scallion, put them in a sand moving tank and simmer for half an hour.
Take it on an empty stomach, 1 ~ 2 times a week, with a small bowl 1 each time. Eat meat and soup, or eat with meals.
Besides protein, fat and vitamins, the injected spareribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
Indications: asthenia, fatigue due to bone steaming, turbid nocturnal emission, etc.
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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.
Vegetable sparerib soup
Ingredients: a catty of ribs, half a cabbage and two tomatoes.
Seasoning: three tablespoons of flour, half a tablespoon of salt, a glass of water and a little pepper.
Practice: first blanch the ribs, remove the blood, rinse off the foam and take them out, then blanch them in boiling water and burn them for half an hour. Add cabbage and ribs and cook them together until the tomatoes are soft and rotten. In addition, stir-fry the flour with two main ingredients, yellow croaker and water into paste, then add it to the sparerib soup for boiling, and add salt to taste. Turn off the heat when the ribs are soft and rotten, and add a little pepper to serve.
Key tip: ribs cooked in soup are more delicious than ribs. Although the meat layer is thin, it is thinner than small ribs, non-oily, tender in taste and cheap. Cabbage is delicious only if it is not cooked well, but don't cut it into small pieces. Tear it into pieces by hand, and it will taste better with fire.
pork rib soup
Ingredients: twelve ribs, one radish and two coriander. Seasoning: one tablespoon of wine, one tablespoon of soy sauce, and half a cup of sweet potato powder. Seven wrist soup and a teaspoon of salt.
Practice: wash the ribs, add seasoning, marinate for 10 minute, and then take them out with the fried crisp. Peel carrots, cut into pieces, put them in a saucepan, add broth and steam for 10 minute, then add fried ribs and steam for 20 minutes, and season with oil and salt. Add a little coriander powder when eating.
Important: cut the ribs into small pieces, which will make them easier to fry. Since it needs steaming after frying, it must be fried for a long time. Marinate the small ribs first, and then fry them with sweet potato powder. If pickled together, sweet potato powder can easily absorb the seasoning, so the ribs have no taste.
Golden needle sparerib soup
Ingredients: small row of twelve Liang, Jin Baihe half Liang, two slices of ginger.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: Wash the spareribs, blanch them in Sichuan to remove blood, rinse them, put them in a stew, pour a spoonful of wine, put them in Jiang Mo, and add boiling water for seven wrists. Steam for twenty minutes. After the lily is soaked soft, remove the hard knot at the pedicle first, and then tie each knot well. When the ribs are cooked and soft, put them in the same steamer. You can season it with salt in ten minutes.
Key Tip: If you like to eat more meat, you can choose ribs with thicker meat layers, but they are fatter and the soup is slightly oily. Thin-skinned ribs are thinner, with more bones and less meat, each with its own flavor. Lily knotted, put in, steamed, not scattered, very crisp to eat.
Bitter gourd sparerib soup
Ingredients: twelve ribs and one bitter gourd.
Seasoning: one tablespoon of wine and one teaspoon of salt.
Practice: After blanching the ribs to remove blood, add a tablespoon of wine to the stew and steam for 20 minutes. Wash bitter gourd, cut it open, remove seeds, cut it into large pieces, put it in ribs and steam it for 20 minutes. Season with oil and salt, and serve when cooked and soft.
Important note: this soup can also be cooked directly with fire, but the soup is turbid and the steamed soup is refreshing. White bitter gourd is tender, and green bitter gourd is crisp. As long as it is coarse grains, it is bitter ... >>
Question 9: How to cook big bone soup to taste good? First, blanch the big bones with boiling water to remove the blood from them (bone soup without blood will not smell of blood), then put it in a soup pot (this soup pot must be hot water), then add onions, ginger and aniseed and cook for about two hours. Add salt after the pot is cooked, so as not to change the taste of the soup. Try it and see if it tastes good!