CN104687082A - Making method of steamed barbecue ribs - Google Patents
Making method of steamed barbecue ribs Download PDFInfo
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- CN104687082A CN104687082A CN201510132135.8A CN201510132135A CN104687082A CN 104687082 A CN104687082 A CN 104687082A CN 201510132135 A CN201510132135 A CN 201510132135A CN 104687082 A CN104687082 A CN 104687082A
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- ribs
- pot
- rape
- chop
- basin
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Abstract
The invention relates to a making method of steamed barbecue ribs. The making method includes the following steps that (1) the raw materials of pork ribs, rape, cooked sesame seeds, chopped green onion, ginger slices, refined salt, monosodium glutamate, white sugar, cooking wine, fermented bean curds, tomato sauce and vegetable oil are prepared; (2) the rape is washed clean, and the optimum parts of the rape are selected; (3) the pork ribs are washed clean, chopped into small segments and placed into a basin, the fermented bean curds, the chopped green onion, the ginger slices, the refined salt, the monosodium glutamate and the white sugar are added into the basin, the mixture is stirred, and the pork ribs are pickled to be tasty; (4) clear water is added into a pot to be boiled, and the rape is placed into the pot to be blanched, bailed out to be drained and placed into the basin for padding; (5) the vegetable oil is added into the pot to be heated, the ribs are placed into the pot to be fried till the surfaces of the ribs become crisp and then are bailed out, and the oil on the ribs is drained; (6) base oil is left in the pot to be heated, the tomato sauce, juice for pickling the ribs, the ribs and clear water are placed into the pot to be boiled, and the ribs are stewed to become completely cooked and tender; (7) the ribs are bailed out of the pot and placed on the rape, and the cooked sesame seeds are scattered on the ribs. The steamed barbecue ribs made through the method is nutritious, delicious and healthy.
Description
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of roast pork chop.
Background technology
Roast pork chop is one captivating tastes delicacies, people is eaten and has enjoyed endless aftertastes, and the combination of chop and rape, supplements multiple nutritional components, and a lot of people makes roast pork chop delicious food and always do not reach the best.
Summary of the invention
In sum, technical problem to be solved by this invention is to provide a kind of preparation method of roast pork chop.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of roast pork chop, comprises following step:
(1) following respectively raw material: Pig spareribs, rape, ripe sesame, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar, cooking wine, fermented bean curd, catsup, vegetable oil;
(2) clean up rape, select prime;
(3) Pig spareribs cleans up, and is chopped into segment, puts into basin, adds fermented bean curd, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar stirring, salts down to tasty;
(4) add clear water in pot to boil, rape is put into pot and blanches, pull out and drain, swing in basin rebasing;
(5) in pot, add plant rusting heat, put into chop and decoct to surface crisp, pull out and drain;
(6) pot is kept on file rusting heat, puts into catsup, the juice of the chop that salts down, chop and clear water boil, stew to chop well-done, soft rotten;
(7) take the dish out of the pot and be contained on rape, sprinkle ripe sesame.
Further, in step (3), fermented bean curd, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar are put into successively.
Further, in step (4), the time of blanching is 1 minute.
Further, in step (5), the plant rusting heat time is 7 one-tenth heat, and chop decocts 7 minutes.
Further, in step (6), the chop time of stewing is 10 minutes.
The invention has the beneficial effects as follows: the preparation method of a kind of roast pork chop provided by the invention, nutritious, tasty, but also be good for one's health.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A preparation method for roast pork chop, comprises following step:
(1) following respectively raw material: Pig spareribs, rape, ripe sesame, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar, cooking wine, fermented bean curd, catsup, vegetable oil;
(2) clean up rape, select prime;
(3) Pig spareribs cleans up, and is chopped into segment, puts into basin successively, adds fermented bean curd, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar stirring, salts down to tasty;
(4) add clear water in pot to boil, rape is put into pot and blanches, the time is 1 minute, pulls out and drains, and swings in basin rebasing;
(5) in pot, add the hot medium well of plant rusting, put into chop and decoct to surface crisp, pull out after decocting 7 minutes and drain;
(6) pot is kept on file rusting heat, and put into catsup, the juice of the chop that salts down, chop and clear water boil, stew to chop well-done, soft rotten, the time is 10 minutes;
(7) take the dish out of the pot and be contained on rape, sprinkle ripe sesame.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for roast pork chop, is characterized in that, comprises following step:
(1) following respectively raw material: Pig spareribs, rape, ripe sesame, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar, cooking wine, fermented bean curd, catsup, vegetable oil;
(2) clean up rape, select prime;
(3) Pig spareribs cleans up, and is chopped into segment, puts into basin, adds fermented bean curd, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar stirring, salts down to tasty;
(4) add clear water in pot to boil, rape is put into pot and blanches, pull out and drain, swing in basin rebasing;
(5) in pot, add plant rusting heat, put into chop and decoct to surface crisp, pull out and drain;
(6) pot is kept on file rusting heat, puts into catsup, the juice of the chop that salts down, chop and clear water boil, stew to chop well-done, soft rotten;
(7) take the dish out of the pot and be contained on rape, sprinkle ripe sesame.
2. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, in step (3), fermented bean curd, chopped spring onion, ginger splices, refined salt, monosodium glutamate, white sugar are put into successively.
3. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, and it is characterized in that, in step (4), the time of blanching is 1 minute.
4. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, in step (5), the plant rusting heat time is 7 one-tenth heat, and chop decocts 7 minutes.
5. the preparation method of pumpkin fried by a kind of thin rice gruel according to claim 1, it is characterized in that, in step (6), the chop time of stewing is 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132135.8A CN104687082A (en) | 2015-03-24 | 2015-03-24 | Making method of steamed barbecue ribs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510132135.8A CN104687082A (en) | 2015-03-24 | 2015-03-24 | Making method of steamed barbecue ribs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687082A true CN104687082A (en) | 2015-06-10 |
Family
ID=53334973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510132135.8A Pending CN104687082A (en) | 2015-03-24 | 2015-03-24 | Making method of steamed barbecue ribs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687082A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107566A (en) * | 2016-06-27 | 2016-11-16 | 陆川县龙祥食品有限公司 | A kind of manufacture method of roast pork pig's feet |
| CN106107567A (en) * | 2016-06-27 | 2016-11-16 | 陆川县龙祥食品有限公司 | A kind of manufacture method of cured meat and fish pig's feet roast pork |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416751A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Making method of braised spare ribs In tomato sauce |
-
2015
- 2015-03-24 CN CN201510132135.8A patent/CN104687082A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416751A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Making method of braised spare ribs In tomato sauce |
Non-Patent Citations (4)
| Title |
|---|
| 刘刚: "《新手入门菜》", 30 April 2013, 吉林科学技术出版社 * |
| 刘启鑫: "《油菜高产优质栽培技术》", 31 August 1989, 高等教育出版社 * |
| 张明亮: "《品味私房菜》", 30 September 2013, 吉林科学技术出版社 * |
| 胡维勤: "《全民最爱吃的家常菜[B]》", 31 May 2011, 南海出版公司 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107566A (en) * | 2016-06-27 | 2016-11-16 | 陆川县龙祥食品有限公司 | A kind of manufacture method of roast pork pig's feet |
| CN106107567A (en) * | 2016-06-27 | 2016-11-16 | 陆川县龙祥食品有限公司 | A kind of manufacture method of cured meat and fish pig's feet roast pork |
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| C06 | Publication | ||
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |
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| WD01 | Invention patent application deemed withdrawn after publication |