Hello everyone, thank you for reading the article I shared. What I want to tell you this time is: "It's wrong to blanch pork ribs soup directly. Learn 1 step processing. The meat is tender and delicious, and the soup is white and rich! 』
The May Day holiday is coming soon. Many families get together for dinner, talk about their recent work and life, and relax. Soup is indispensable for family dinners. It not only supplements nutrition and water, but also tastes good. The most common practice is to stew ribs soup. The meat is soft and rotten and delicious. I can't drink enough.
The ribs are tender and tender. Although there is some fat, they are not greasy, but they improve the taste, so many people like to eat ribs.
In the market, if you want to buy good ribs, you have to go early every time and pick long, fleshy ribs, otherwise there will be only short ribs and no meat.
Stewing ribs is very simple, but if you want to taste delicious, you must learn some skills. Some people report that their stewed ribs are not fresh at all, but have a strong taste. Some people say that ribs are too old to chew. The reason is still the practice of each family. Some people wash the ribs and stew them directly, while others stew them after blanching. None of the methods are right.
Ribs contain a lot of blood. Stewing them directly will make the soup fishy and black, which is definitely not delicious.
But after blanching, the ribs inevitably become firewood, and the taste is naturally old. What should I do? Let's share with you the chef's practice and learn to deal with it like this. The ribs are tender and delicious, and the soup is white and thick, with no fishy smell.
Treatment of spareribs
1, when buying ribs, try to choose ribs with uniform thickness and one foot long, cut them into small pieces, and then prepare some onion and ginger slices.
2. Pork ribs soup is black and fishy, which is caused by blood and water. Many people drown directly. The ribs taste worse after cooking for a few minutes, so you should soak them first. Put the ribs in clear water, add the onion, ginger slices and salt, stir them evenly by hand and soak them for 2 hours until the ribs turn white, indicating that the blood is almost clean.
3. After soaking, the blanching time of ribs can be shortened, and the fresh and tender taste of ribs can be retained. Put the ribs in cold water, add onion, ginger slices and cooking wine, blanch for 0/min, take them out and rinse them with warm water.
4. Pour the blanched ribs into the casserole. The casserole has good heat preservation performance, which can make the ribs stew quickly and lock the fresh flavor.
Add onion and ginger slices, pour in appropriate amount of boiling water, and add more water if you like soup. After the fire boils, simmer for 40 minutes and the ribs will be cooked. Add the right amount of salt and white pepper and stir well, and a pot of stewed pork ribs soup will be ready. You can also add some side dishes, such as lotus root, yam and carrot. 20 minutes before cooking.
The chef has something to say.
Whether it's stew, ribs or big bones, don't blanch directly, it will make the taste old. You should soak the blood in water first, so that the blanching time is short and the taste is fresh and tender.
When seasoning, it is best to highlight the umami flavor of the meat itself. It is best to "put less" spices, and it is best not to add spicy spices such as pepper, star anise, cinnamon and fragrant leaves. Although the soup is also very fragrant, it is the fragrance of spices, not "meat". After blanching, just add onion and ginger and stew together to ensure that the meat is tender and delicious, and the soup is white and thick. Try it quickly.