Tips for stewing ribs soup
1. 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.
2. Dropping a few drops of balsamic vinegar during cooking can accelerate the dissolution of calcium in bones and shorten the cooking time; At the same time, minerals such as calcium, phosphorus and iron in ribs can be dissolved, which is beneficial to absorption and has higher nutritional value.
3. The water put into the casserole should be boiled water, and it is best to add enough water in the casserole at one time. It's best not to add ice water when stewing, but to add a little boiling water.
Extended data
Delicious bone soup
Find a good partner. Stewed bone soup with vegetables not only increases nutrition, but also tastes better. For example, lotus root has the effects of nourishing stomach and yin, strengthening spleen and benefiting qi, and ribs soup can strengthen spleen and stimulate appetite; The smell of corn and the cooking of soup with ribs help to increase appetite and reduce greasy feeling; Kelp contains fucoidan, alginic acid and other substances, which helps to lower blood pressure and blood lipid. Cooking soup with ribs helps to reduce the body's absorption of saturated fat and cholesterol. Wax gourd has the effects of moistening lung, promoting fluid production, clearing away heat and diuresis, and the propylene glycol contained in it can effectively inhibit the conversion of sugar into fat, which is very suitable for making ribs soup.
Add vinegar in moderation. From the point of view of nutrition, when stewing bone soup, after the water is boiled, you can add a proper amount of vinegar, because vinegar can dissolve phosphorus and calcium in bones into the soup, increase the nutrition of the soup, and be beneficial to gastrointestinal absorption.
Don't use too much seasoning. Too many spices, too many miscellaneous spices, may cross-taste, affecting the original flavor of soup and meat. Generally speaking, according to your own taste, it is perfect to match 2~4 kinds of seasonings.
Add salt later. Putting salt too early will solidify protein in meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough. Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.
References:
Baidu encyclopedia-sparerib soup