Ribs, commonly known as ribs, have a fresh fragrance and bone fragrance. The meat outside is tender and smooth, and the plastic film wrapped around the bones is soft and refreshing. The front side near the spine is thick, also called "pork chop" and "pork chop". The ribs in this position contain fat and are very tender and soft. The back ribs are thin but the bones are brittle and soft, which is also called "back seat". The bones in this position have less fat and are tough, which can be "roasted ribs" or "sweet and sour bones". The edge of the rib is the matching position of the "spine" and "rib" cut by the automatic cutting machine. The meat contains cartilage tissue and is tender and crisp, which is very suitable for "cooking soup". The pelvis is the bone of the pig's left, right and left leg. Because there is spinal cord in it, it is generally used for "making soup" and "cooking soup". I like buying the front seat of sparerib very much. I like ribs with less meat. The meat in the front seat is tender, because the children at home are easier to digest.

At present, there are two kinds of ribs on the market that are easy to buy. One is "pork chop", which means more meat, and the other is "bone chop", which means less meat including the spine. Ribs are used to make soup, so the meat can be slightly better. The key is to stew soup with bones. If I'm cooking spareribs in syrup or stewing spareribs, I like more meat, which tastes better. If it is used to make sugar-cooled ribs, it is recommended to eat as little meat and cartilage as possible. Some fresh food stores can stipulate that it only needs to be discharged directly, although it will be more expensive, but the effect is better. This thing will not be good or bad, and can only be bought according to personal preferences. Those who like brittle bones can buy more cartilage tissue, and children at home can buy more children with meat to eat. Also, it depends on how you cook the ribs. For example, I recently steamed ribs with a rice cooker, and I chose ribs.

Because there are many children at home, I can't bite the cartilage, so I bought more meat. This dish is very simple, and it is most suitable for lazy artifacts. And it tastes good. In the process of buying ribs, you don't need to pay special attention to the thickness of the meat, mainly to see which part is used for cooking, and the taste is stronger. I usually buy pork chops like the one in the picture. Because this part of the ribs has a well-balanced meat quantity and a good sense of relative layering, it tastes very good whether it is sweet and sour, stewed, spicy or boiled. Compared with other parts, the flavor and freshness of ribs are more special, which depends on a large number of osteoproliferative proteins, spinal cord and collagen, while human fat is not too thick; Chemical fibers are naturally different, and the fundamental reason is the different division of responsibilities of muscle tissues.

The meat on the ribs tastes particularly delicious, and the nutritional content is definitely higher than other raw pork. Apart from protein, human fat and vitamins, ribs also contain a lot of calcium carbonate, collagen and bone mucin, which can provide calcium for children and the elderly. Pork ribs are most suitable for cooking. They contain soluble calcium, phosphorus, sodium and potassium, and most of them spill into soup. Calcium and magnesium are easy to analyze under weak acid standard. Glacial acetic acid can turn calcium and magnesium in ribs into calcium acetate, which can be absorbed and utilized by human body more quickly. However, the cholesterol content in raw pork is high, so obese people and people with high blood sugar are not suitable for eating more. This is because the bone-sticking blood can digest and absorb the spinal cord smell in the bone during the production process. The bone-sticking blood contains a layer of muscle fascia, which makes it taste fragrant, especially the ribs, which are much more delicious than the big bones.