It's getting hotter and hotter in summer, and neither the chef nor the chef wants to go into the kitchen. In such hot weather, after cooking a meal in the kitchen, the whole person is covered with sweat and his clothes will be wet with sweat. Although the children eat happily, the chef or the chef himself really has no appetite for calories.

Perhaps because of this, steaming vegetables has gradually become a very popular behavior in summer. Whether it's meat dishes or meat, the kitchen is healthier and has less oil smoke, which can also greatly reduce the time for everyone to stay in the kitchen. There are various methods of steaming vegetables. Some people like to steam some vegetables and fruits, while others like to steam some meat products. For example, in our family, vegetables and fruits are usually used to mix cold dishes or stir-fry seaweed. Steamed vegetables include steamed ribs, beef and mutton and raw pork. Beef is expensive and raw pork tastes ordinary, so ribs have always been my favorite food. They are flesh and blood, and their taste is delicious and unique, especially pork ribs, which are steaming, tender and delicious, not oily or greasy, and can still be eaten even in hot summer.

I firmly believe that many people should also like to eat steamed ribs. Steamed ribs are simple, but many good friends say that their steamed ribs are not tender and delicious. In fact, it is not that everyone's methods are not very good, but that two small methods are ignored in the cooking process, which leads to the bad taste of steamed ribs. If steamed ribs want to be delicious, please remember two tips: ribs are tender and tasty, and the passage is hot.

Tip 1: In the case of steaming ribs, the most important step is to marinate the ribs. Spareribs can only be pickled after eating. Many people will marinate the ribs for 30 minutes, but in fact, they won't marinate the ribs at all in such a short time. Therefore, we should pickle the ribs in advance. If we cook in the afternoon, we can pickle the ribs after getting up in the morning and cover them with fresh-keeping bags at the end.

Tip 2: There are also many people who say that their steamed ribs are not tender and delicious, and the meat in the ribs is not separated from the bones. In fact, this is because there is not enough time in the process of steaming ribs. Many people choose to steam for 40 minutes, but in fact, we can steam for 20 minutes more, so that the bones and blood of the ribs will be separated, and the ribs made in this way will be fragrant and delicious.