So, what's the secret of Cantonese steamed pork ribs? Can we cook the same delicious steamed ribs at home?
Grasping the following details, you can also cook the same delicious steamed ribs at home.
Although there are secrets, there are no secrets. As long as we grasp a few details, the steamed ribs will be delicious.
First, material selection.
Choosing ingredients, here refers to choosing ingredients.
The ingredients in the above picture are the ingredients of steamed pork ribs with lobster sauce, including garlic, black beans, starch (raw flour or sweet potato flour can be used), salt, soy sauce and peanut oil.
As for whether other ingredients need to be added, it depends on everyone's preferences.
① Choose garlic
What kind of garlic is good garlic? Full, juicy and full of garlic flavor is good garlic.
The biggest difference between purple garlic and white garlic is the amount of juice.
Purple garlic, juicy and full of garlic flavor, is more suitable for steaming ribs.
The juice of garlic can promote the deboning of steak. Pat rotten garlic and marinate it with ribs for a while, which will be more conducive to boneless steak.
② choose douchi
The choice of douchi is mainly based on big brands.
Cantonese people have always liked to use Yangjiang Douchi. Now, in addition to dried lobster sauce, some manufacturers developed instant lobster sauce several years ago.
Instant lobster sauce has deep fermentation, soft and sweet taste and moderate salinity, which is very suitable for steaming ribs.
If you use dried lobster sauce, because its fermentation degree is shallower than that of instant lobster sauce, it is best to chop it first and then steam the ribs, so as to produce a better flavor of lobster sauce.
3 choose soy sauce.
There are many brands of soy sauce, and each brand has a different taste.
Pure soy sauce, unlike some blended soy sauce, will produce better aroma after sun exposure.
Among the well-known brands in Guangdong, there are many well-known brands, such as Delicious, Haitian, Delicious, Zhimeizhai, Chubang, Donggu and Pearl River Bridge.
There are many brands, each with his own love. But try not to mix soy sauce, and choose 100% pure soy sauce, which tastes better.
④ Choose edible oil.
Under normal circumstances, meat and vegetables will taste better. Therefore, when cooking steamed ribs or steamed ribs with soy sauce, you should choose vegetable oil.
The southern region and the northern region have different taste choices and have their own characteristics.
As a Cantonese in the south of China, peanut oil has always been the best choice.
It is pure fresh peanut oil (preferably the earth-squeezed peanut oil processed by the village oil factory on behalf of the villagers at the beginning of the oil-squeezing season), and it can get a fragrant taste when mixed with ribs, which is very attractive.
Second, curing.
Spareribs need to be marinated in advance, not soaked or blanched.
Some friends like to soak the ribs in water in advance to remove blood. Some friends also like to blanch the ribs first, also for removing blood.
The blood of ribs will be naturally discharged during steaming. If you are afraid that blood will smell fishy, don't worry; If you are worried about more purine in your blood, don't eat the soup on the plate.
① Treatment before pickling
The ribs need to be cleaned before they are pickled.
In the process of cleaning, it is necessary to carefully check whether there are any dirty things stuck on the edges of the ribs (Cantonese people are used to buying one or two ribs and then asking the butcher to help cut them at the meat stall. After cutting, some dirt will often stick, which will produce a very unpleasant smell.
② Pickling procedure
In the curing process, we should grasp the use of various ingredients.
If it is ribs with deep red meat, the meat quality will be very delicate and the taste will be very smooth and tender. Mix all the ingredients prepared in advance with chopped ribs and marinate.
If the color of ribs is white, their meat quality will become rough and old. When curing, after all the other ingredients are mixed, add a little salt and mix well to avoid the salt coming into contact with the coarse and old meat in advance, which will lead to excessive dehydration of the ribs, and the steamed ribs will be more delicious.
③ Curing time
There is no specific fixed time requirement for the curing time of ribs.
In general, after curing 10 minutes, the ribs can be put into the steamer for cooking. Pickled for about half an hour, the ribs will be more delicious, and the taste will reflect the consistent effect inside and outside.
If the ribs are really in a hurry and don't have time to marinate, it's best to grab them for a while while mixing the ingredients, so that the ingredients can be marinated in the ribs quickly.
Third, cooking.
When steaming ribs, we usually struggle with the following questions:
Steamed ribs are steamed in boiling water or cold water?
For this problem, Lao Zheng has struggled before and always thought that it should be steamed in boiling water.
However, after the experiment, it was found that the ribs steamed in cold water would have a smoother taste.
In the process of the water temperature rising in the pot, the temperature of the ribs themselves is also rising gradually, which avoids the ribs from being directly put into the steamer of SAIC. Due to sudden heating, the surface of the ribs suddenly shrinks and moisture is precipitated, so that a better taste can be obtained.
In the process of steaming ribs, everyone will also struggle with another question:
How long does it take to steam the ribs?
Speaking of this question, it depends on everyone's preferences (the time defined below is calculated after the water in the pot is boiled, and the whole process is cooked with fire).
(1) steaming 15 minutes.
Like chewy ribs, steam the ribs for 15 minutes, just to remove the bones and the meat is just cooked.
This taste is liked by many friends who like steak, and it is not too familiar.
② Steam for 20 minutes.
If you like the well-done taste, the ribs in the pot need to be steamed for about 20 minutes.
After steaming for about 20 minutes, the ribs have begun to be boneless, the meat quality is moderate, and the fragrance and sweetness are well blended.
③ Steam for more than 30 minutes.
Friends with old people or children at home often need to take care of the taste needs of the whole family, and the ribs must be steamed soft and rotten.
If you have the above demand, you need to cook the ribs for more than 30 minutes. In addition to extending the cooking time, we can also choose to steam the ribs in a pressure cooker, so as to get a softer and more delicious taste.
Cantonese steamed ribs don't have much mystery. Grasping the above small details, steamed ribs are just a very simple home-cooked dish.