Time flies, in a blink of an eye, we have arrived in autumn, and the weather is getting cooler every day. In the north, it is obviously cold in the morning and evening, so you should wear pants and a coat. When the weather gets cold, people's appetite becomes better. After a bitter summer's overdraft, it's time for people to make up for it in autumn. Autumn fertilizer should be put away to prepare for the cold winter. Speaking of growing autumn fat, it is natural to eat meat, and ribs are welcomed by many people. Compared with meat, ribs contain more bones, besides protein, fat and vitamins, they also contain more nutrients such as collagen, so they have higher edible value, especially suitable for the elderly and children. Eating more will make them stronger.

In daily life, there are many ways to eat ribs. Common ones are braised pork ribs, sweet and sour pork ribs, garlic-flavored pork ribs and so on. Of course, it is also very common to make soup with ribs. Either way, it is deeply loved by people and sounds mouth-watering. But no matter what you do, you can't make delicious dishes without fresh ingredients, and now the price of ribs is more expensive. For ordinary people, you still have to bite your teeth when eating a meal, so you should pay more attention when choosing, so as not to sell ribs of poor quality, unpalatable and waste money. Today, I'm going to share with you some very simple and practical methods for choosing ribs. When buying ribs, choose big ribs, small ribs or ribs? Old Chef: You can't go wrong with "front row". Come and have a look ~

What's the difference between big row, small row and rib?

Big steak: usually refers to the joint between tenderloin and back meat, also known as steak. There is a lot of meat in this place, which can be said to be mainly meat, but there are ribs. The meat is thick and tastes tender and smooth. When making, it is more suitable for frying or marinating. When frying, it can increase the fragrance of big bones, and when frying, it should be cut as thin as possible. However, if it is cooked with brine, it needs to be cut thicker, so it tastes better.

Small ribs: generally refers to the ribs near the abdomen of pigs, and the ribs are above them. Small chops are thicker and have more cartilage. When cooking, steaming, frying or direct barbecue are all delicious, but they need to be cut into small pieces. When choosing, try to choose white and crisp bones, and it is best not to bring meat.

Pork ribs: refers to the flaky pork ribs on the chest of pigs, which are characterized by thin meat layer and thin meat quality, and are basically lean meat, so they have less oil and tender taste. When choosing this kind of ribs, you should choose those with less meat and more bones, and those with more lean meat. You can ask the store to help chop it into small pieces for steaming, frying and stewing at home.