how can steamed ribs be tender?

Steamed sparerib is different from other cooking methods, and its biggest feature is to keep the entrance of sparerib smooth and tender. In order to make the ribs fresh, tender and juicy, we should start with the following points:

The first point: the ribs should be fat and thin. When cooking steamed ribs, special attention should be paid to the choice of ribs. Ribs are the first choice, and they are thin with some fat, so that when steaming, when the meat is heated, the oil inside the fat will flow out, increasing the freshness;

second point: ribs should not be blanched. When cooking steamed ribs, remember not to blanch the ribs. Although blanching can remove the fishy smell of the ribs, the meat quality of the ribs after blanching will become old and hard, which is not suitable for the next steaming operation.

third point: the steaming time is just right. When using steaming cooking techniques, no matter what ingredients are cooked, attention should be paid to steaming time. Only when the steaming time is just right can the ingredients become fresh and tender, the time is too short and the ingredients are not ripe; If the time is too long, the ingredients will get old again, so it is very important to grasp the steaming time;

fourth point: be good at using water starch. When steaming ribs, in order to make them tasty, it is necessary to marinate and season them before steaming. At this time, a little water starch should be added, because water starch will produce gelatinization when it is heated, which can prevent the loss of water in ribs and keep them fresh and tender.

Here, Xiaorui will share with you the practice of steaming ribs: Steamed ribs: fresh and juicy, separated from flesh and blood, with strong fragrance

Ingredients: ribs 3g；;

seasoning: salt, cooking wine, scallion, ginger, minced garlic, peanut oil, pepper and starch; Gourmet steps:

Step 1: Treatment of ribs

First, clean the ribs bought in the market with clear water to remove the fascia and other impurities on the surface, then chop the ribs into small pieces, about 2 cm long, soak them in clear water, pour out the blood after about 1 hour, spread the ribs on a plate, pour in a proper amount of cooking wine, put ginger slices, stir them evenly by hand and apply a layer of plastic wrap. (-Note: Be careful when chopping ribs; If it is winter, the spareribs can be placed directly in the cool outdoor place instead of in the freezer.)

Step 2: Marinating and seasoning

Drain the cleaned spareribs, then spread them on a plate, then add a proper amount of Jiang Mo, minced garlic, salt, pepper and a small amount of cooking oil, mix them evenly by hand, then apply a layer of plastic wrap, marinate them in the freezer, and take them out after about 2 hours. (-Note: the water starch doesn't need to be mixed too thinly, and it doesn't need to be sprinkled too much.)

Step 3: Steaming over high fire

Put the plate with the ribs in a steamer, put a proper amount of water in the pot, bring it to a boil over high fire, keep the fire and continue steaming for about 15-2 minutes; (-note: in order to keep sufficient steam, don't remove the cover frequently during steaming)

Step 4: Take it out of the pot

Cut the chopped green onion into pieces for later use, remove the cover after 15-2 minutes. If the ribs can be easily inserted with chopsticks, turn off the fire, then take out the plate with a clip, and finally sprinkle with a proper amount of chopped green onion to serve. (-note: the temperature of the plate is high, so don't take it directly with your hands to prevent scalding) The "puzzle" of steaming ribs

(1) Why do you put cooking wine and ginger slices into the ribs for pickling for 2 hours after cleaning?

a: as I said before, the ribs should not be blanched when cooking, so the blood and fishy smell inside the ribs are not easy to remove. It is necessary to clean the ribs before steaming, add proper amount of cooking wine and ginger slices, and marinate at low temperature for a period of time, so as to remove the blood and fishy smell inside the ribs. After pickling, there will be a lot of blood on the bottom of the plate. At this time, clean the ribs with clear water. After washing-pickling-re-washing, this series of operations can well remove the fishy smell on the ribs.