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Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.
Steamed frog legs on lotus leaf: 荷葉蒸田雞: 荷叶蒸田鸡: ho4 jip6 zing1 tin4 gai1: héyè zhēng tiánjī Steamed ground pork with salted duck egg: 鹹蛋蒸肉餅: 咸蛋蒸肉饼: haam4 daan2 zing1 juk6 beng2: xiándàn zhēng ròubǐng Steamed spare ribs with fermented black beans and chilli pepper: 豉椒排骨: si6 ziu1 paai4 ...
Douchi [a] is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes. [1] [page needed] Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if ...
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally. Serve the sauce with the ribs and sprinkle with the onions. Related articles
Steamed fish: 蒸鱼 (zhengyu) A steamed fresh whole fish Steamed fish with ginger and green onion: 清蒸魚 (qing zhengyu) A steamed fresh whole fish with fresh ginger and green onion Stir fry: Black bean squid: Calamari with black bean sauce Poisson black bean: Black bean fish Stir-fried fish with black bean sauce Prawns in garlic and butter
1. Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender.
Preheat the oven to 350°F (180°C). Combine the garlic, shallot, peanut and cilantro with the tomato sauce, soy sauce and olive oil and mix well into a marinade.
a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo: several different slow-cooked stews characterized by the use of soy sauce and/or caramelised sugar and various ...