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50 classic chops recipes
Braised spareribs: stew the ribs until soft and rotten, add soy sauce, sugar, cooking wine and other seasonings. Roast ribs in honey sauce: marinate the ribs with honey, light soy sauce, soy sauce and cooking wine, then bake them in the oven until golden and crisp. Sauce-flavor ribs: marinate the ribs with bean paste, light soy sauce, soy sauce, cooking wine and so on, then stir-fry them. Crispy Spare Ribs with Spicy Salt: wrap the ribs in starch, deep-fry until golden, then season with pepper and salt.
Taro: Taro tastes soft and waxy, which can absorb the fresh taste of ribs and reduce greasy feeling. Potatoes: potatoes are soft and can be used as a backing for braised ribs to increase the richness of dishes. Green beans: green beans are fresh and refreshing, which can bring color and taste contrast to the spareribs. Onions: onions are sweet and crisp, helping to enhance the aroma of the overall dish. Corn: the sweetness of corn complements the taste of ribs.
Title: simple and delicious recipe braised spareribs efficacy: nourish stomach, enhance bone health materials: spareribs 500g, onion, ginger and garlic, 2 tablespoons soy sauce, sugar, cooking wine, salt, water steps: cut the ribs into small sections and blanch the blood with boiling water. Hot pot refueling, add spring onions, ginger and garlic stir-fry fragrance. Add the ribs and fry until golden on both sides.
The recipes of ribs include preserved plum ribs, steamed ribs, braised ribs with taro, steamed ribs with double rice, stewed rice with spareribs and so on. Soak the preserved plum ribs in a large bowl of boiling water for a while. Cut ribs into 2cm sections, heat oil in pan, fry ribs yellow on both sides, add rock sugar and stir-fry, pour in preserved plum and preserved plum water.
Stewed spareribs with wax gourd: wash and cut ribs, scald and remove blood, wash wax gourd with skin and cut cubes; put spareribs into electric pressure cooker, add water, two drops of white vinegar, simmer for 20 minutes, then pour into wax gourd and stew for 25 minutes, add a little salt and chicken essence before drinking, cover and cover for a while, then open the lid when drinking.
Braised spareribs with potatoes, green beans and spareribs is one of the home-cooked recipes. The meat is fresh, the bean curd is tender, and the craft is braised with medium difficulty. Practice 1: peel the potatoes, wash and cut the hob, cut the spareribs and set aside. Heat the wok and add 3 cups of fried spring onions and ginger in oil. Stir-fry in rock sugar until golden, then stir-fry in small steaks until the skin is scorched brown.
Braised spareribs in brown sauce
1. Stewed pork ribs with 1000 grams of oil, 50 grams of salt, 6 grams of rock sugar, 20 grams of soy sauce, 2 tablespoons of star anise, 1 spring onion and 4 slices of ginger. Wash the ribs after blanching water and control the excess moisture. The purpose of blanching spareribs is to remove the blood and impurities in the ribs, which can remove the fishy smell in the ribs, so the steps of James water must not be omitted.
2. Chop the spareribs into pieces, put them into boiling water, remove and drain. Pour the right amount of oil into the pan, add slices of ginger and green onions and stir-fry to taste. Add the ribs and stir-fry until golden brown. Pour in the right amount of cooking wine and cook it fishy. Add light soy sauce and the old soy sauce and stir-fry evenly to make the ribs evenly colored. Burn the sugar in the pan and stir until the sugar melts and turns red. Add enough water to slightly flood the ribs.
3. First of all, chop the ribs into pieces, put it into the pot, blanch it with wine, blanch the blood foam, pick it up and rinse it clean. Then, put some rock candy in the pan and stir-fry it until it melts. At this time, it can be put into the ribs made by James, and stir well. Then, add the right amount of water, add spring onions and ginger, dried pepper, thirteen fragrances. Light soy sauce always smokes oyster sauce with salt and chicken essence.
4. Cut the ribs into pieces, rinse them with clean water, boil them in a pot, remove and drain the boiled ribs and set aside. Heat pan with cold oil, saute ginger and spring onions, then add boiled ribs and stir-fry until yellowish on both sides. Add appropriate amount of cooking wine, stir well and bring to a boil, then rinse the ribs with clean water to remove blood and impurities.
Spareribs method
Cut the ribs into pieces and blanch them in cold water to remove fishy odor. Remove, wash and drain after discoloration. Pour oil into the pan and add rock sugar and stir-fry until crimson. -pour the ribs into a bowl and marinate with cooking wine, soy sauce and aged vinegar for 20 minutes.
The most delicious ribs are stewed ribs with beer, roasted ribs with plum sauce, fried ribs with garlic, fried ribs with fermented bean curd and stewed ribs with Pu'er tea.
Wash pork chops, cut onions, ginger, garlic, green and red peppers, and diced onions. Practice: put pork chops in cold water, add green onion and ginger and cooking wine to boil to medium well, remove and drain. Heat the oil in the pan and fry the ribs until slightly scorched on both sides. Set aside.
Braised spareribs in brown sauce: this is a very classic Chinese dish. Stew the ribs in seasoning sauce, such as bean paste, ginger, spring onions and cooking wine, and simmer slowly to make the ribs taste fresh and juicy. Sweet and Sour Spare Ribs: this is a dish with a sweet and sour taste.
Practice: cut spareribs into sections, remove them from flying water, cut green onions into sections, and slice ginger. Boil the ribs in a pot of boiling water for about 20 minutes. Remove them and put them in a bowl. Add soy sauce, sliced ginger and salt. Mix well for about 30 minutes. Heat the oil in the pan until 70% hot, deep-fry the ribs until the surface is yellowish and remove.
Braised spareribs: this is one of the most common ribs. First, scald the ribs with water to remove the odor, then stir-fry the spring onions, ginger and garlic, add the ribs and stir-fry until they change color, then add the seasoning such as soy sauce, light soy sauce, sugar, cooking wine and star anise, add water and stew until the ribs are soft and tasty, and finally receive the juice. Sweet and Sour Spare Ribs: this dish is red in color, sweet and sour and delicious. First blanch the ribs in water, then wrap them in cornflour and deep-fry them until golden brown.