Ingredients: pork ribs 1.5 kg, soy sauce 200 g, refined salt 10 g, cooking wine 8 g, onion 30 g, ginger 15 g, aniseed 5 g, water starch 80 g and vegetable oil 2 kg (actual consumption 250 g).
Features: fragrant and salty, crispy ribs, golden red color.
Exercise:
1, onion cut into sections; Sliced ginger; Chop the ribs into 4cm long pieces, wash and control the moisture, add a little soy sauce and water starch, mix well, fry in hot oil until golden brown, and take out.
2. Put the ribs in the pot, add water (based on the overflow of ribs), soy sauce, cooking wine, refined salt, aniseed, onion and ginger slices, which are delicious. Boil them on high fire and simmer them on low fire until the ribs are rotten.
After starch is hung on the key ribs, it should be fried with high fire, burned several times and boiled several times before the ribs can be fried well. If the oil is cold and the fire is weak, the ribs will not be fried well, the starch will fall off easily, and the cooked ribs will be messy and the dishes will be untidy.
Family-handed sweet and sour pork ribs:
1) Wash the ribs, add cooking wine, salt, soy sauce, raw flour and eggs, and marinate for a while to taste;
2) Small fire, the ribs are fished out as soon as they change color, in order to fix the dyed materials;
3) fire, fry the ribs and take them out.
4) Sugar, vinegar and water, put in a pot, bring to a boil, add ribs and stew until the juice is collected.
The above is the method, how much salt and sugar to add, you have to master it yourself, and I practiced it several times under the guidance of my mother before it became interesting.
1) The frying temperature is very important, and the big fire and the small fire I said are relative. If the frying temperature is well controlled, the ribs are very tender.
2) put enough salt when pickling, and don't put it in the future.
3) The ratio of sugar to vinegar is that sugar is more than vinegar.
I'm ready. It's delicious!
Fried garlic spareribs
Clean pork chops 1000g. Ingredients: sliced garlic, ginger and onion. Seasoning: 6 pieces of star anise, a little pepper, spiced powder 10g, proper amount of cooking wine, salt and monosodium glutamate, and custard powder 10g (Cantonese seasoning available in farmers' market. If you don't have this kind of powder, you can use milk powder instead (chop pork chops, mix the ingredients and seasonings evenly, sprinkle them on the ribs, and marinate for 30 minutes at 50% hot oil temperature).
Sweet and Sour Spare Ribs
Ingredients: Chopped ribs (frozen in the refrigerator about 1 hour, easy to chop)
Ingredients: sugar, vinegar, soy sauce, sesame.
Step 1: Drain the wok and bring it to a boil. Pour the ribs in one time to remove blood foam.
Cut off the ribs.
Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and seasoning oil, and bring to a boil over medium heat. Stir fry occasionally until the water dries and oil appears. Stir-fried sesame seeds Can be loaded.
Steamed sparerib with flour
Sichuan cuisine
Features salty, spicy and delicious, ribs soft and waxy.
raw material
Pork ribs, rice flour, coriander, douban, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil.
manufacturing process
1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve.
Paper-wrapped ribs
Ingredients: 500g spareribs, 0/2 pieces of edible cellophane/kloc-(20cm) square.
Seasoning: soy sauce 1 tsp, monosodium glutamate 1 tsp, pepper 0.5 tsp, sugar 0.5 tsp, chopped green onion 2 tsp, Jiang Mo 2 tsp, cooking wine 3 tsp, spiced powder 0.5 tsp, peanut oil 1000g and refined salt 2.5 tsp.
Making:
Chop the ribs into long squares with a width of about 2cm 1cm, and add soy sauce, refined salt, monosodium glutamate and Hu.
Pepper powder, sugar, chopped green onion, Jiang Mo, cooking wine, spiced powder, pickled and tasty.
Wrap the marinated ribs in 12 package, fry them in a frying pan, and then fry them with warm fire.
You need to flip it repeatedly when frying. Fry and plate.
Boiled sparerib
Materials:
1. Cut into 5 cm long 2 lb steak.
Seasoning: 1/2 cups. Each serving of seasoning is 1.
1 wine, 2 vinegar, 3 sugar, 4 soy sauce, 5 water.
Exercise:
1. Blanch the pork chop, remove the bloody smell, then wash it, and then cook all the seasonings with the pork chop. Bring it to a boil, then turn to low heat before cooking.
About 20 points
2. When the meat is rotten, turn on a big fire to make the sauce silky, and pay attention to stirring from time to time to avoid burning.
You can blanch some vegetables (such as Shanghai food, tofu or spinach) first, and then pour the steak and juice on it.
P.S. experimenter's words: 2 Jin of steak has too much seasoning, so you can halve the seasoning in proportion.
Please adjust the cooking time of the materials before P.S. according to your personal taste.
Sweet and Sour Spare Ribs
* Zhejiang cuisine.
Features crisp outside and tender inside. Sweet and sour slightly salty.
raw material
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.
manufacturing process
(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.
* Sichuan food.
Features red and bright color, dry and moist, sweet and sour.
raw material
400 grams of ribs. 25g cooked sesame seeds. Salt 2g, pepper 2g, cooking wine 15g, ginger 10g, onion 10g, vegetable oil 500g, fresh soup 150g, vinegar 50g, sugar 100g and sesame oil 10g.
manufacturing process
Chop the ribs into 5 cm long knots, put them in boiling water, take them out and put them in a steaming basin, add salt, pepper, cooking wine, ginger, onion and fresh soup, steam them in a cage until the meat and bones are separated, and then take out the ribs. Put the pot on a big fire, heat the oil to 180℃, fry the ribs until golden brown, take them out, heat the vegetable oil, stir-fry the sugar juice, add the fresh soup, add the ribs and white sugar, collect the juice with low fire, add vinegar when the soup is almost dry, take out the pot when the oil is bright, pour sesame oil on it, cool it on a plate, take out sesame seeds and mix well.
* Zhejiang cuisine.
The special sauce is red and shiny, crisp outside and fresh inside, sweet and sour.
raw material
250 grams of pork chop. 50g of wet starch, 25g of flour, 5g of onion, 2.5g of refined salt, 25g of soy sauce, 45g of sugar, 40g of vinegar, 30g of Shaoxing wine, 750g of sesame oil 15g and cooked lard (about 75g).
manufacturing process
Chop pork chop into 2.5cm long pieces, knead with10g Shaoxing wine and refined salt, add 25g starch, 50g flour and water, and stir into paste. Put 20 grams of soy sauce, sugar, vinegar and Shaoxing wine, 25 grams of wet starch in a bowl, and add 50 grams of water to make juice. Heat the wok over medium heat. When the lard is reduced to 60% heat (about 132℃), put the pork chops into the oil pan and fry them until they are crusted and taken out. When the oil temperature rises to 70% heat (154℃), fry again and take out the oil. Leave the bottom oil in the pot, stir-fry the shallots, take them out, add the ribs, quickly pour in the prepared sauce, turn it over a few times, pour out the sesame oil from the pot and put it on the plate.
* Shanghai cuisine.
Special Shanghai cuisine
raw material
25g of ribs, a little tomato sauce, 25g of sugar, 20g of vinegar, 3g of cooking wine10g, 3g of salt and 0g of oil100g.
manufacturing process
① Wash the ribs and marinate them with cooking wine and salt. (2) Set the pot on fire, put the oil to 60% heat, add the ribs and fry until golden brown, and take them out; (3) sit on the oil at the bottom of another pot and put it
Add sugar, tomato sauce, vinegar and salt, stir well to make sweet and sour juice, then add fried ribs and stir until the soup is hung evenly.
* Zhejiang cuisine.
Features bright red butter, like ribs, tender outside and sweet inside, sweet and sour, often not greasy, health care.
raw material
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.
manufacturing process
(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.