Blanching pork ribs is also exquisite. The pork ribs that have just been taken out of the refrigerator cannot be thawed directly in boiling water. If they are directly put in boiling water, the meat on the outside of the ribs will shrink tightly, and the fishy smell inside the ribs will not be removed, which will not only damage the meat quality of the ribs, but also affect the taste.
The ribs that have just been taken out of the refrigerator should be thawed at room temperature. You can put them in a bag and put them directly in warm water. After thawing, they can be blanched in cold water. Some ingredients such as cooking wine and ginger can be added to the water to remove the fishy smell. After the water is boiled, skim off the floating foam and rinse the ribs. Whether it is braised or stewed, such ribs will be nutritious and delicious.
Frozen tofu pot with sauerkraut ribs?
This is a home-cooked dish in Dalian.
Materials?
Frozen tofu is optional
One Chinese sauerkraut
Sparerib suiyi
A handful of vermicelli
Flower clam
water
scallion
ginger
cooking wine
eight angles
salt
coriander
The practice of frozen tofu pot with sauerkraut ribs?
Blanch the pork in small rows for later use. Pour some cooking wine to remove fishy smell when blanching. Slice the ginger, and tie the shallots into knots, so that it is convenient to fish out when cooking, and then cut some chopped green onion parsley. If you don't like it, don't put it away. Slice the sauerkraut, cut the sauerkraut bangzi if it is too thick, and soak the vermicelli as much as you like, but not too much. The vermicelli is very absorbent. Boil the clams in water for a while, then cook them for another minute, and then take them out. You can use more water to cook the clams, because the dishes will take about an hour later, and the pot will dry if there is not enough water.
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Put the cooked ribs in the pot, then put the sauerkraut on the ribs, and add the water after boiling the clams. This water is a little white, so don't pour it in, because there will be sediment in the clams at the bottom. Add onion, ginger and star anise, cover and bring to a boil. After boiling, turn to low heat and simmer for about an hour.
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Come and see how the food is cooked in half an hour. At this time, your home should be very fragrant, and the children next door are crying.
Add frozen tofu and continue to cook over low heat.
My frozen tofu is not frozen well. It should be frozen one day in advance. I started freezing two hours before cooking, so I'll make do with it this time.
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Taste the taste and then add salt appropriately. I use powdered salt, which is not too salty. I like to add powdered salt to soup dishes. It should be very fresh when boiled with clams, but it should not be without salt.
Finally, add the soft vermicelli and cook for about 15 minutes. I will taste it. If there is no hard core, it will be fine. The vermicelli can't be cooked for too long. If it is boiled, it will break, and the clip will not be able to be clamped, so just add it before taking out the pot.
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Sprinkle chopped green onion and coriander and you can start. Those who like rice can soak rice in sauerkraut soup. I prefer to eat steamed bread. I will break it into small pieces and dip it in soup. I feel that I can eat two big steamed buns by myself.
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Tips
Frozen tofu: I bought it from the supermarket. Tofu that is a little old is cut into small pieces and frozen in the freezer.
If you don't like clams, you can cook them in clear water, which is as delicious as it is.
You can also put some coriander when you like coriander, depending on your taste.