Introduction: The new method of pork ribs, do not cook the fillings, it is delicious and not greasy, and it is better than braised pork ribs
The pork ribs stuffed buns are delicious, delicious, not greasy, teach you how to do it. Come and learn
Spare ribs have always been loved by people. The meat is fragrant and the soup is fresh, and it is delicious how to make it. Now the price of pork is cheaper, and the price of ribs has dropped a lot, more than 20 yuan a catty. , I don’t have to bite my teeth to buy it if I want to eat, this kind of life is really happy. There are many ways to eat pork ribs. Commonly used are braised pork ribs, sweet and sour pork ribs, pork ribs soup of various ingredients, fried pork ribs, steamed pork ribs. These are all pretty good, but there is one method you may not have seen. . The new method of ribs, without cooking as fillings, is delicious and not greasy. It is better than braised ribs, it is-ribs buns.
You may be surprised to hear about pork ribs buns. How can pork ribs be used as fillings? Could it be the meat slices, of course not? If the bones are removed, they are not ribs, and bone removal is not that simple. Making ribs buns is the same as making meat buns. After seasoning the fillings, wrap them with bun skins and make them one by one. Big buns.
Spare ribs stuffed buns like this, it is delicious and delicious, not greasy, teach you how to do it, come and learn! Those who haven't eaten it must try it, so you won't regret it after eating it.
Someone may have to ask a question, can’t fill ribs with ribs? Can it be steamed? In fact, these considerations are superfluous. Only after you really eat it, you will know that it is not fangs at all, and it can be completely steamed. The ribs are soft and delicious.
Let me share with you the recipe of stuffed pork ribs,According to this method, the taste is particularly good, and you are not afraid of steaming and collapsing. There are some small details in the steps to pay special attention to, come and take a look.
Spare ribs stuffed buns steps:
prepare some ribs , the ribs taste the best when you go home and buy them a little bit more Take out the regular ribs, put them in the basin, add water to wash twice, and remove the blood and some bone residue on the surface.
continue to soak in water to let the blood in the ribs seep into the water. After soaking for half an hour, add a spoon of flour to pinch for a few minutes, and then rinse with water. Repeatedly a few times to clean the ribs. The fishy smell remains.
Then squeeze the water into a bowl, add minced ginger, chopped green onion, and noodle sauce, mix well and marinate for an hour to let the ribs fully taste.
Marinating spare ribs is very simple and does not require too much ingredients, especially cooking wine, as long as the spare ribs themselves are cleaned and ginger and spring onions are added. After cooking wine, there will be a strange smell in the steamed buns, resulting in unpalatable taste. There is also a salty taste in the noodle sauce itself, so you don’t need to add salt, but if you have a heavy taste, you can just add a little salt.
, etc. The pickling is almost complete, and then prepare some side dishes, such as leeks, cabbage, and cowpeas. These are all good choices, but some need to be killed and some need to be blanched. Into the ribs.
Before processing the ribs, the dough must be kneaded to make the noodles, and the fillings are delicious and the bun skin is not soft. Pay attention to two things when making noodles,One is that the ratio of yeast powder to flour should be correct, 1:100 is good, and the other is to use warm water, don't use too hot water, to avoid the yeast being burnt to death.
Add water and knead it smoothly and cover it to wake up. When the dough is twice as big and the ribs are marinated, you can make a bun.
Take out the dough and knead it to exhaust. After kneading it again, cut it into several doses, knead each one a few times, and roll it into a bun skin.
Then put the filling into the bun skin, wrap it into a bun shape, put it in the steamer, cover the lid without opening the fire, and let it rise again.
After the embryonic buns become bigger and lighter, they can be steamed on the fire. Steam the steam on a high fire, and continue to steam for another half an hour. When the time is up, turn off the fire and simmer for five minutes.
This way the ribs buns are made, one by one is very full and does not collapse, it tastes soft and delicious, and the ribs are delicious and delicious.
I looked at the recipe of pork ribs buns, did you find that it is easier than making meat buns and braised pork ribs? I have a chance to try it. That’s all for sharing. If you like me, please follow me.
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