Braised ribs with Pu 'er tea
Material: ribs (500g)
Seasoning: Pu 'er tea (5g), oil (2 tbsp), onion (appropriate amount), ginger (appropriate amount), star anise (1 piece), rock sugar (2 pieces) and salt (1 teaspoon).
Production steps:
1, put Pu 'er tea in a tea bag.
2. Turn the tea bag over and seal it.
3. Wash the ribs, blanch and drain.
4, hot oil in the pot, add onion and ginger to saute.
5. Add the ribs and mix well.
6. Add water to the ribs 1-2cm. After the water is boiled, add teabags and star anise.
7. Stew on high fire for 10 minute, then turn to low fire and continue stewing for half an hour until the soup thickens. Put salt 10 minute and rock sugar for 5 minutes before taking out.
8. Finally, sprinkle with shallots or parsley.
Tip:
If you think Pu 'er tea is too bitter, you can make tea with enough hot water and pour the tea soup into a pot instead of water. You don't have to put tea bags directly.
Huamei sparerib
Material: ribs (400g)
Seasoning: preserved plum (10), ginger slices (appropriate amount), green onions (appropriate amount), rock sugar (appropriate amount), cooking wine (appropriate amount) and oil and salt (appropriate amount).
Production steps:
1, prepare raw materials;
2. Soak the plums in boiling water for ten minutes;
3, ribs cold water pot, put two pieces of ginger, together with drowning out;
4, put a little oil in the pot, add rock sugar and stir fry slowly;
5. Stir-fry until the rock sugar completely melts and turns brown;
6. Add the ribs that have been blanched and stir fry together;
7. Until the ribs are completely colored;
8. Add ginger slices, green onions and appropriate amount of cooking wine and stir fry together;
9. Pour the plums soaked in water into the ribs and boil them over high fire;
10, cover and simmer for 20 minutes;
1 1. Uncover the lid, add seasoning such as salt, and collect the juice over high fire;
12. When the juice is almost dry, turn off the heat and put it on the plate.
Tip:
1. Soak the preserved plum in water and blanch the original preserved plum with boiling water for ten minutes; Blanch the ribs with cold water, put them in a pot, add two slices of ginger, blanch them, and rinse off the floating foam on the surface with boiling water;
2, stir-fry sugar color, remember to use rock sugar, so that the color is more vivid; Stir-fry slowly until the crystal sugar is completely melted and turned brown, and then stir-fry the ribs together to make the ribs evenly coated with sugar;
3. Braise the ribs, add ginger slices, onion segments and cooking wine, and boil the plums in soaked water for 20 minutes to make the ribs mature. Add seasoning such as salt, and collect juice over high fire.
Steamed ribs with lotus leaf and glutinous rice
Ingredients: Lotus leaf (one pack), exquisite small rows (6 strips), glutinous rice (200g), and delicious rice (50g).
Seasoning:
A bacon material: chives (2 pieces), A bacon material: coriander (1 bundle), A bacon material: shredded ginger (a little), A bacon material: oil consumption (1 tablespoon), A bacon material: cooking wine (2 tablespoons), and B glutinous rice material: salt (appropriate amount)
Production steps:
1. Soak the dried lotus leaves in warm water.
2. Wash and soak glutinous rice and fragrant rice for more than 30 minutes.
3, preparation: ribs, onions, parsley, ginger, washed and drained for use.
4. Put the ribs in a large bowl, shred the ginger, shred the parsley and onion and marinate.
5. Pour in a piece of bacon material: 1 tablespoon oil consumption and 2 tablespoons cooking wine, mix well and marinate for more than 30 minutes.
6. Drain the rice, mix in B glutinous rice ingredients: salt, seafood soy sauce, oil consumption, white pepper and sugar, and marinate for more than 30 minutes.
7. The line is a ball (white is best)
8. Spread a lotus leaf and put some rice grains at one end to make it smooth.
9, ribs together, dinner.
10, appropriate amount of rice, covered with ribs.
1 1, roll, roll, roll ... wrap it with white thread (at will).
12, steaming: put cold water on the pot, boil over high fire, and steam over medium fire for about 50 minutes (the time must be adjusted according to the size of seasoning).
Tip:
1, like thick soy sauce color, you can put more soy sauce, and the soy sauce must be salty (salty people are not responsible ... steamed glutinous rice ribs with lotus leaves and thick soy sauce are delicious)
2. If the mini version is installed, the steaming time can be reduced without waiting for more than 50 minutes.
3, you can buy fresh lotus leaves, I think the taste will be more fragrant and fresher.
Yes
Sweet and Sour Spare Ribs
Ingredients: small row (500g)
Seasoning: cooking wine (one tablespoon), light soy sauce (one tablespoon), dark soy sauce (half a tablespoon), balsamic vinegar (three tablespoons divided twice), sugar (three tablespoons), salt (half a teaspoon), monosodium glutamate (half a teaspoon) and sesame (half a teaspoon).
Production steps:
1. Drain 500 grams of water in small rows and cook for 30 minutes. Broth can be used to cook noodles. Don't pour it out
2. Cook with one tablespoon of cooking wine, one tablespoon of soy sauce, half a tablespoon of soy sauce and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
3. Take out, wash and control the water for later use, and fry until golden brown. Don't put too much oil, it can save fuel, as long as you turn it over frequently.
4, put the ribs in the pot, marinate the water of the ribs, three spoonfuls of sugar (boldly put sugar, three spoonfuls, don't be afraid too much). Boil half a bowl of broth and add half a teaspoon of salt to taste.
5, simmer for ten minutes to collect juice, and finally add a spoonful of balsamic vinegar when collecting juice, and the sweet and sour mouth will come out.
6. Sprinkle with chopped green onion sesame seeds and a little monosodium glutamate.
Tip:
1, how to make it crispy outside and tender inside-cook for 30 minutes, so that it will be crispy outside and tender inside when fried brown outside. Stir-fried raw ribs are easy to get old.
2. Why do you want to marinate? Because the hot oil in the hot pot quickly seals the appearance of the meat, and it is not easy to absorb when making sweet and sour sauce. There is also a fishy smell in the ribs.
3. How to fry the ribs? -The fire is fierce. Anyway, it's been cooked for 30 minutes. It's precocious. Just make sure it's crispy outside.