Ribs of this ingredient is often used in our lives, we all know that before doing ribs is to be blanched, but many people should have found that is to give the ribs after blanching, why the ribs become firewood and fishy it? Originally blanching this step is to remove blood and fishy flavor, how the same are blanched, can be made out of a completely different effect? In fact, the reason is very simple, all because most people use the wrong water, water once used wrong, then, naturally, will affect the texture of the ribs, the flavor can be good only strange.

To the ribs blanching, with cool water or hot water, this is very worth thinking about a problem.

(1) If you use hot water to blanch ribs, this speed is accelerated, but there are two disadvantages, one is the degree of heat uneven ribs, because all of a sudden to the high temperature of the environment, the meat of the outer layer was quickly scalded, but the inside of the uncooked, or raw, those who are blood, dirt, what is locked in the inside of the inability to get out of the ribs will be very heavy fishy flavor; another point is that hot water blanch ribs, the meat of the outer layer of the hot environment, the meat of the outer layer of the meat of the hot, can not cook inside, still raw, those blood, dirt and what is locked inside the inability to come out of the ribs; and also One thing is, hot water blanching ribs will destroy the nutritional institutions of the meat, which leads to ribs are not tender, become old and firewood.

(2) if it is cold water in the pot, the ribs and water at the same time warming up, so that the degree of heat is very uniform ribs, the taste will not become so firewood, the nutritional structure will not be so easy to be destroyed, but also can play the effect of deodorization, when you see the pot of water boiled, you can see a lot of floating foam on the surface, which is the ribs will be inside the blood and impurities are boiled, skimming it off, fishing, and then the ribs will be the blood and impurities are boiled, and then the ribs can be used as a substitute for the meat, so that the meat will not become so tender. Skim it off and fish out the ribs.

In addition to the water used to blanch the ribs is very important, in the blanching of water before you have to soak a little bit, so as to ensure that the meat smell completely removed.

When soaking ribs, it is recommended that you do not only know with water, have to add a little white vinegar into it, or soak in salt water is also possible, soak about ten minutes of the way, fishing out the ribs rinsed and then blanch the effect is better.