Question 2: What kind of meat should be put in the stewed ribs? If you don't like it, use less vinegar to stew, which is not only easy to stew, but also beneficial to the absorption of calcium. In addition, if you want to stew rotten ribs, you should put cold water with them, and you can't add cold water halfway. Don't add cold water even if the water is enough to heat the water.
Question 3: How to stew perishable ribs 1. If there is a pressure cooker, it is easy to rot ribs with a pressure cooker.
2, if there is no pressure cooker, put some vinegar when stewing the bones thoroughly, it is easier to rot.
Question 4: What will make stewed ribs go bad faster? Red beans, wine, dates and radishes contain acidic substances and enzymes, which easily make the meat stew rotten. Pickling with milk or yogurt before entering Sichuan not only makes the meat rotten quickly, but also makes the meat more tender and elastic.
Question 5: How to stew ribs easily? The pressure cooker cooks quickly. In fact, stewed ribs are cooked, which is not delicious. Therefore, it is recommended to simmer with a small fire.
Question 6: What do you want for stewed ribs? Do you want hawthorn in the stewed ribs?
Lotus root hawthorn sparerib soup
material
Pork ribs 400g, dried hawthorn 10g, lotus root 1kg, ginger 1 slice, cooking wine 1 tablespoon, salt and chopped green onion.
working methods
1. Cut the ribs into small pieces and wash the blood foam after flying; Dry hawthorn washes away floating dust; Wash lotus root, peel and slice.
2. Put the ribs and hawthorn into the casserole and add water for less than 5 cm. Add ginger slices and cooking wine, and after the fire boils, change to a small fire pot 1 hour.
3. Add lotus root slices and cook for about an hour. Season with salt and decorate with chopped green onion.
Hawthorn sparerib
material
Pork ribs, hawthorn, star anise, fragrant leaves, cinnamon, soy sauce, salt and onion.
working methods
1. Wash the ribs and put them in water for later use.
2. Prepare the ingredients, put all the ingredients into the pressure cooker, add a small amount of water, soy sauce and salt, add gas to the fire, then turn to low heat for 30 minutes, and finally collect the juice from the fire and sprinkle with onion.
Question 7: What ingredients should be put in the stewed ribs to make the meat rotten? Quick daily practice: onion, ginger, garlic, monosodium glutamate, salt, star anise, sugar, braised pork and orange peel.
Vinegar: To extract oil and calcium from bones. Just put less when frying, and don't smell.
Sugar: What spoils meat is the same as vinegar. Same as above, you are responsible for bad taste.
Just put the salt at last (without the queen mother).
In addition, the ribs should be washed with water before frying to remove the floating foam. Then, after the material explodes, it is thrown into the pot. When pouring water, use Kelvin instead of cold.
Question 8: What should I put in the stewed ribs? General steps of stewing ribs:
1. Cut the ribs, blanch them in boiling water and remove the blood.
2. After taking it out, boil the boiling water, add the cooked ribs, and cook a little onion, ginger, pepper and aniseed on low heat. Put a little salt in the meantime to make the ribs delicious. The ribs are basically cooked to the point where they can be tied with chopsticks.
At this time, you can put some vegetables in and stew them with ribs. After the dish is stewed, the soup is collected by fire, and it can be eaten with proper amount of salt and monosodium glutamate.
Tips for stewing ribs to rot easily;
Put some vinegar in the stewed ribs to cook them. It can dissolve calcium, phosphorus, iron and other minerals in ribs, which is beneficial to absorption and has high nutritional value.
Tips for keeping sparerib soup fresh;
When stewing ribs, add a few pieces of washed orange peel to the pot, which can remove the peculiar smell and greasy feeling and make your soup more delicious.
It is best to stew the ribs until the bones of the ribs can be chewed.
A. If you want to supplement calcium by eating bones, you should stew them for about 2 hours, and chew up the bones when you eat them. Because calcium in bones is difficult to blend into water, I hope the soup will be nutritious and delicious for a long time.
B, if you just want to eat ribs, it won't take long, but you can finish it in about 30~50 minutes.
Question 9: How to cook stewed ribs rotten but not greasy? Here is a very simple method: abbreviation: 12345. Specific method: ribs 1 kg, washed with clear water, blanched in boiling water to remove blood and oil flowers, then put ribs in a casserole, and add: cooking wine 1 tbsp, 2 tbsps of sugar, 3 tbsps of vinegar and 4 tbsps of soy sauce. After the fire boils, simmer for 20 minutes. If it is not sweet, put less sugar and vinegar, and if it is spicy, put some dried peppers. This is my friend's mother's famous recipe. Every time I cook it, everyone says it's delicious and not greasy. You can try.