In autumn, you have to make a tonic, don't save expensive ribs, teach you 5 ways to do it, and learn that the elderly and children have a mouthful

Steamed pork ribs with glutinous rice

1. Buy small ribs, cut into small pieces, and soak in water for 30 minutes. This not only removes the blood foam, but also makes the meat softer.

2. Every time you make glutinous rice steamed pork ribs, the glutinous rice will be soaked in water in advance the night before, and the soaked glutinous rice can not be used directly, so you should mix it with dark soy sauce, light soy sauce, and a little cooking oil to make it colored, and it can be very flavorful.

3. Tofu can be put or not, according to your preference. My family likes to eat tofu milk, so every time I steam glutinous rice pork ribs, I will put a small piece, which is not only greasy, but also tastes very fragrant, so you might as well try it. Put a little water in the tofu and stir it into a paste.

4. Marinate the soaked pork ribs: cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce, tofu milk, ginger shreds, green onions, starch, fully grasp them with your hands, and put them in the refrigerator fresh-keeping room for more than 1 hour. (If the pork ribs are steamed a lot, put an appropriate amount of salt)

5. After the ribs are marinated, pick out the green onion and ginger shreds, put them into the glutinous rice in turn, roll them, wrap the whole body with glutinous rice, and steam them over medium and high heat for 1 hour.

Steamed pork ribs with soy sauce

1. Do not blanch steamed pork ribs, but need to soak them in water for more than half an hour, during which the water is changed 1-2 times, the purpose is to remove blood.

2. After the pork ribs are soaked in bloody water, marinate them together for more than an hour with cooking wine, light soy sauce, dark soy sauce, pepper, sugar, salt, green onions, and ginger slices. Put a little less dark soy sauce and salt, and the dark soy sauce plays a role in toning.

3. When marinating the ribs, chop the tempeh and minced garlic separately, I like tempeh and put more in it each time. Because tempeh is salty, be sure to control the amount of salt when marinating pork ribs.

4. Heat the pot, then add oil, turn to low heat and add minced garlic, and slowly simmer until fragrant. When the minced garlic is fragrant and has not yet turned brown, stir-fry the tempeh together, turn off the heat for a minute. After the pork ribs are marinated, pick out the green onions and ginger and add the fried minced bean bean sauce and garlic.

5. After stirring evenly, do not steam directly in the pot, make one more step to make it more delicious. This step is to sprinkle in a little starch, the starch can lock in the moisture of the ribs, and the steamed ribs are tender and juicy, and do not firewood.

6. Put the pork ribs on a plate, pot with cold water, and steam over high heat for 30-40 minutes.

Cola pork ribs

1. Prepare green onions, ginger slices, bay leaves, star anise, cinnamon, rock sugar, angelica, and a bottle of Coca-Cola.

2. After the ribs are washed, put them in a pot under cold water, pour in cooking wine and ginger slices to remove the smell, and blanch for 3-5 minutes. This step is crucial, because the meat is soft and can effectively force blood and impurities.

3. After blanching, start to fry the sugar: put rock sugar in the cold oil over low heat, and slowly fry the rock sugar until it is browned.

4. Then add the pork ribs and stir-fry, so that the ribs are evenly coated with sugar, and pour in cooking wine to stir-fry until fragrant. Then pour in the cola, light soy sauce, dark soy sauce, salt, and add the ingredients prepared in step 2.

5. When simmering for 45 minutes, you can turn to high heat to reduce the juice. Many people think that they can get out of the pot, but they are very wrong. When collecting the juice, put one more condiment to be fragrant and not greasy, that is, balsamic vinegar, this little trick many people don't know.

Barley pork rib soup

1. Don't use too much barley, grab a small handful each time, and chop the corn into small pieces.

2. After blanching the pork ribs, then put them in a casserole for simmering, blanching should be done in the right way, first rinse the ribs, put them in cold water, and pour in a little cooking wine at the same time, and wait for the water to boil for 3-5 minutes to take out.

3. After blanching the pork ribs, put them directly into the casserole, and the water in the casserole cannot be cold water at this time, which will make the meat firm and the nutrients will not be released. The water in the casserole should be heated or boiled in advance, and then the ribs and barley should be put in together.

4. Simmer for 30 minutes and add the corn. I stewed for a total of 1 hour, and added goji berries in the middle, turned off the heat and simmered for 20 minutes before drinking, and I almost lost my eyebrows.

Lotus root soup with pork ribs

1. The lotus root does not need to be processed in advance, it can be peeled and cut into pieces when starting to make soup, and it should not be cleaned after cutting, it should be stewed directly in a casserole and the ribs, so that the stewed pork rib soup is not only milky white and not black, but also very fragrant. Prepare green onions, ginger slices, an star anise, and a bay leaf.

2. Pork ribs in a pot under cold water, pour in cooking wine to remove the fishy smell, and blanch for 3 minutes. After blanching, the pork ribs are placed directly in a casserole with hot water, and at the same time, lotus root, green onion segments, ginger slices, star anise and bay leaves are added, and simmer for 1 hour.

3. Stew for an hour and turn off the heat, wait for 30 minutes, and then turn on the heat and simmer for 20 minutes, so that the stew nutrition can be released more, the soup is rich, the lotus root powder is glutinous and sweet, and finally you only need to add an appropriate amount of salt to taste.