Today, China is still the largest consumer of pork, and pork plays an important role in home cooking. Although pork is very common, many friends have made difficulties when cooking pork. Obviously, it's all pork. Some people can stew a pot of fragrant and tender pork, and some people make great efforts to make a pot of firewood and fishy pork.
Today, Lazy Meow will teach you some tips for cooking pork. Let's take a look at how to make the meat taste better when cooking pork stewed ribs. I summed them up in five words, "1 let go of 3". Let's talk about them one by one.
Like many other meat ingredients, pork smells like blood. If it is not handled properly, the cooked pork will become fishy and difficult to swallow. Therefore, in order to solve the problem of fishy smell of pork, many friends are used to blanching pork before cooking.
From the point of view of removing the fishy smell of pork, blanching is indeed a very effective method, but boiled pork is easy to get old and tastes firewood. This is directly related to the choice of blanching method, temperature and time, and it is difficult to handle kitchen white.
If it is fresh pork or ribs, if you want to remove the blood stains and fishy smell inside, you can actually soak the pork in salt water for about 30 minutes without blanching. Because the density of salt water is greater than blood water, blood water can flow out during soaking, which can not only remove fishy smell, but also avoid the problem of old wood smell caused by blanching.
After saying "1 put", let's talk about "3 don't put", which means that there are three seasonings when cooking pork ribs stew, which is not recommended.
Regarding the inadvisability of putting pepper in boiled pork, our ancestors have long said, "No pepper in pork, no star anise in mutton and no leek in beef." This is exactly what I said at the beginning. When cooking pork, don't put pepper. Speaking of peppers, I believe everyone's first reaction is hemp and spicy, with a strong fragrance.
Some friends are used to adding some peppers when cooking pork and stewing ribs, thinking that this will make the pork smell fishy, but I didn't expect this strong pepper flavor to mask the taste of the ingredients themselves, and the stew will also have a spicy and delicious seasoning taste. The result of this is that you can't eat the flavor and umami of the meat itself at all.
There are many ways to deodorize meat ingredients, and there are also many seasonings that can deodorize them. The most commonly used is cooking wine. When cooking wine exists as seasoning, the most important function is to remove the fishy smell in the ingredients. However, if you understand the working principle behind the deodorization of cooking wine, you will know that cooking wine is not suitable for cooking pork and stewing ribs.
The fishy smell in meat ingredients can be dissolved in alcohol, and when it reaches a certain temperature, it will be emitted with the volatilization of alcohol. This is the working principle of removing fishy smell from cooking wine. If it is in the pickling stage or the blanching stage, it is no problem to remove the fishy smell with cooking wine.
However, in the stewing stage, if cooking wine is added, its taste will dissolve in water and become a part of the soup, and the fishy smell will not be easily emitted, but will be locked in the soup. Therefore, it is not recommended that you add cooking wine to remove fishy smell when stewing pork.
Spiced powder is also a common seasoning in home cooking. As mentioned above, it is not advisable to put pepper when cooking pork and stewing ribs, but putting spiced powder and pepper has the same effect. Spiced powder is a condiment made by grinding more than five spices into powder. Commonly used spice ingredients are pepper, cinnamon, star anise, clove and fennel seeds.
The ingredients of spiced powder also determine its rich taste. When cooking pork stewed ribs, I believe you don't want to eat a pot of spicy pork or ribs. If you put spiced powder, its strong taste will also mask the taste of the ingredients themselves.
In addition, if spiced powder is added, there is still a problem of dosage and proportion, which is easy to handle badly, resulting in a strange pot of pork, which will taste like compound spices.
Next, I will share one of my most commonly used methods of stewing ribs for your reference.
operation sequence/order
Step 1: Buy home ribs, rinse them with flowing clean water several times, then soak them in salt water for about 30 minutes, take them out and rinse them several times, and then control the moisture;
Step 2: Put cold water into the pot, and then add the appropriate amount of ginger and onion. When the water boils, add the ribs. When the fire boils, turn to low heat for stewing 1 hour.
Step 3: Add your favorite side dishes, such as corn, wax gourd and carrots. Continue to stew for half an hour and add a little salt to taste.
In three simple steps, a pot of fragrant sparerib soup will be stewed. The soup is sweet and delicious, full of flavor, and the meat is neither old nor firewood. The key is that there is no smell.
Learn from laziness.
When it comes to cooking, my philosophy has always been to do subtraction, and the road is very simple. It may also be related to my eating habits since childhood. I prefer light dishes to get the taste of the ingredients themselves. When cooking stewed pork ribs, the method of "1 put 3" mentioned above is only based on highlighting the original flavor of the ingredients.
In order to avoid the taste aging caused by blanching, the fishy smell in meat can be removed by soaking in salt water; Try not to put pepper, cooking wine and spiced powder in the stew process, which will affect the taste of pork itself.