Ribs are the ribs, bones, and spines left behind by animals such as pigs, cows, and sheep after they have been harvested. They also contain a small amount of meat that can be eaten, such as stewed pork chops, a homemade Chinese dish. Generally, whenever we mention pork ribs, we mean pork chops. Pork ribs are delicious and not too greasy. Besides containing protein, fat and vitamins, pork chops are high in calcium phosphate, collagen and bone mucin, which provide calcium for children and the elderly. Today, I'll take you through the classification of pork ribs and their nutritional value.

One, the classification of ribs

1, small rows:

Small rows refers to the pork ribs near the abdomen of the pig, the upper side of the rib rows and sub rows. The meat of the chops is thicker and has white cartilage. It is suitable for steaming, pan-frying, grilling, and chopping into small pieces.

2. Sub-ribs:

Sub-ribs are the part of the abdomen that connects to the back, which is on the top of the pork wok. The ribs are 30 centimeters long and are triangular diagonal slices. The meat layer of the sub-chop is thick, separated by a thin layer of oil and a piece of pork, rich in fat, the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. It is suitable for frying, barbecuing and stewing.

3, Dai Chop:

Dai Chop is the part that connects the loin meat and the back meat, also known as meat chop. It is mainly used for deep-frying, mainly sliced meat, with some ribs, in addition to increasing the size of the meat, it also adds a unique flavor of the big bones when deep-fried, which is also characteristic of deep-fried cutlets. In addition to deep-frying, it can also be brine steak, but before brine frying or quick frying, its function is to seal the blood and water of the big bones, thus avoiding the outflow during the cooking process, which affects the color of the meat slices and soup. It is suitable for frying and brining. If deep frying it should be thinner and thicker.

4. Ribs:

Ribs are a piece of ribs from the chest with a thin layer of meat, which is very lean and tender in flavor, but because one side is attached to the back, the bones will be thicker. Because the ribs are larger, some stores divide them into cavities, subribs, etc., so customers have a choice of what to buy. For example, with sliced layer barbecue ribs, it's a matter of choosing a tender rib in the center. Cut into small pieces and remove the thicker layer of meat. It can be used for steaming, frying, or braising. Large pieces are suitable for roasting.

Two, the nutritional value of ribs

Ribs have a high nutritional value, ribs taste sweet and salty, flat nature, into the spleen, stomach and kidney meridians; nourish the kidney and blood, nourish yin and moisten the dryness; the main treatment of fever, injuries, thirst and thinness, kidney deficiency, post-partum blood deficiency, dry cough, constipation, tonic. Nourishes deficiency and nourishes yin, nourishes liver and yin, moisturizes skin, quenches bowel movement and quenches thirst.

Chinese medicine believes that pork ribs can replenish qi, whether it is pork ribs in sauce or pork ribs in soup, whether it is grilled or deep-fried, pork ribs have the effect of replenishing qi. Chopped ribs can nourish the spleen and stomach. Reasonable intake of chopped ribs protects the function of the spleen and stomach. Chopped ribs can provide heme (organic iron) and promote the absorption of iron from cysteine, which can improve iron deficiency anemia. According to Chinese medicine, chop suey can nourish yin and strengthen yang, and is an excellent dietary material for both men and women.

Pork ribs are rich in iron, zinc and other trace elements, which can strengthen muscles and bones. Pork ribs are rich in sarcosine, which can enhance physical strength and energize people. Ribs contain a lot of calcium phosphate, collagen, bone mucin, etc., can provide calcium for children and the elderly. Ribs are rich in protein and fat. They provide human beings with high-quality proteins and essential fatty acids, which can supplement the nutrition needed by the human body.