Why do you make steamed ribs with bean paste? This meat is too old to bite. Why have you seen a lot of video teaching or many recipes, but once you do it, it's useless?
In fact, even home cooking has many tricks. If you don't master these key steps, the taste will be wrong.
The first key point, how to choose ribs?
A complete pork chop is divided into three parts, namely the front row, the middle row and the back row.
The front row is not suitable for steamed ribs. We should choose the middle row and the back row. Hotels usually choose the middle row, because the finished product is particularly beautiful, and there is more meat with cartilage in the back row, and the price is relatively cheap. There is no obvious difference between good and bad. This mainly depends on personal taste.
The ribs we usually buy are a whole piece, which is actually composed of rib spine and external tenderloin. What can really steam ribs is the latter section. The part called ribs is also called lean ribs or clean ribs in some places.
The second key point, how to divide the ribs?
In fact, if the ribs are easy to cook, the principle is particularly simple, that is, chop the ribs a little smaller, so what is the most suitable width of steamed ribs? Our chef's jargon is that it will be easier to steam and debone directly into a width of about 2 cm.
The third key point, how to clean ribs?
Because ribs are directly steamed, blood can't be removed by blanching, so cleaning is particularly important.
We cut the ribs. Pour into a large pot, add two spoonfuls of raw flour, and knead the ribs with clean hands so that each rib is covered with raw flour.
Then pour clean water and start cleaning. Raw flour also has a strong adsorption capacity, which can adsorb dirt and blood on the surface of ribs. We change water halfway, and we need to add warm water to clean it. In this way, the ribs are very clean.
Then, how can ribs be easily deboned when steamed? Let me give you a hint. Pour clear water into the ribs. We add a tablespoon of white vinegar or rice vinegar, stir well and soak for 30 minutes. This operation can not only soak the blood inside the ribs, but also soften the meat quality of the ribs.
The fourth key point is how to make soy sauce with steamed pork ribs with soy sauce.
The soybean oil we are talking about here is not simply garlic and lobster sauce.
First, we prepare three spoonfuls of douchi. It's best to use big brands of douchi, and douchi must not be soaked. The aromatic substances contained in douchi are soluble in water, so we just need to wash away the floating dust and then drain the water.
Next, we cut the lobster sauce with a knife and split it in two, which is the best state, so that we can not only keep the crisp taste, but also ensure the effective release of flavor.
Prepare some garlic, change the knife and cut it into minced garlic, and a piece of peeled ginger, change the knife and cut it into Jiang Mo. A small onion, cut into small pieces with a knife. Soak a piece of dried tangerine peel in hot water for 20 minutes in advance, then scrape off the bitter white film on the back of dried tangerine peel with a knife, and then cut it into small particles with a knife.
All right, cut it all up and put it on a plate for later use. This is the most basic formula. In restaurants, we usually add Jinhua ham granules, scallop shrimp skin and earth fish meal, so it is not so troublesome to make them at home.
Prepare a clean pot without water and oil. First, add the lobster sauce and stir-fry. Be sure to turn on the minimum fire, pay attention to control the heat and don't stir-fry. This requires fried douchi to perfectly stimulate its flavor and effectively remove the beany smell contained in douchi.
Generally speaking, the beany smell will volatilize at 80 degrees to 145 degrees, so our hotel usually uses an oven to heat it accurately, and it only takes about 1 minute to fry it. After we can smell the rich fragrance of lobster sauce, we can turn off the fire and let it out.
Next, we add some vegetable oil to the wok. When the oil is hot, add the minced onion. After the minced onion is sauté ed, add all Jiang Mo and minced garlic. Not long after, when the oil in the pot changed from big bubbles to small bubbles, it showed that the material head was already in a five-layer dry state. Let's put in all the tangerine peel particles. Twenty-four kinds of volatile oils with strong fragrance contained in dried tangerine peel will slowly dissolve in the oil.
When the bubbles in the pot become smaller again, you can put in all the cut lobster sauce. After frying with low fire, the aromatic substances contained in it will also dissolve in the oil.
Therefore, a carefully refined soy sauce is the secret of delicious steamed pork ribs with soy sauce. Then add a spoonful of carved wine and a spoonful of soy sauce. The amino acids contained in Huadiao wine and soy sauce will have a famous Maillard reaction at 160 degrees, which will stimulate intoxicating and charming fragrance. Finally, add a little sugar, a little pepper and a spoonful of oyster sauce, stir well, then take out the pot and let the soy sauce cool naturally.
At this time, our ribs were soaked, and we can see that the water has turned red. We just need to rinse the ribs to get rid of the blood.
The fifth point is that the washed ribs must be fully drained.
This step is particularly important. The ribs themselves contain too much water, and the steamed ribs are not only tasteless, but also particularly prone to water.
You can choose to drain the water naturally, or you can completely absorb the water in the ribs with a dry towel or kitchen paper.
The sixth key point, how to pickle ribs?
Put the ribs in a large bowl, add a little salt and adjust the taste at the bottom. Keep kneading with washed hands to combine the salt with the meat, so that the meat is sticky.
After a while, the whole ribs are sticky, so we can add a spoonful of raw flour and continue to grab them evenly, so that starch can be evenly wrapped on the surface of ribs to form a protective film, thus locking in water.
Finally, pour all the soy sauce prepared in advance, then mix it evenly by hand, and firmly wrap the protective film formed by starch with the oil in soy sauce, which can effectively prevent the ribs from coming out, thus making the meat become old.
This step is particularly important. Please pay attention to the operation sequence, so that the ribs will not get old. After adding oil, salt can't get in. After mixing well, we let the ribs marinate for 30 minutes.
The seventh key point is how to place the ribs.
In order to ensure that the ribs can be steamed quickly, the ribs must be spread evenly without overlapping.
Prepare a steamer. After the water is completely boiled, put the ribs in, cover them, and steam them on the highest fire for 12 minutes.
In the process of steaming ribs, there will be four States: first old and then tender, first old and then tender. At first, the ribs were raw, so you can't bite them.
However, it is very tender in the newly mature 1 minute. This prime time appears around 12 minutes. After this time, the meat will get old, but after 40 minutes, the ribs will become soft and rotten again.
Don't be afraid of undercooking. Adding 5- 10 minutes to yourself will make the pork ribs delicious and hard to bite. Before cooking, we sprinkle a little chopped red pepper and chopped green onion to decorate the food, and then make a fragrant steamed pork ribs with black bean sauce, and it's finished.
The ribs made in this way are very soft and rotten, especially fragrant. When you take a bite, the gravy will burst in your mouth and you will eat layer after layer. It has the flavor of meat, lobster sauce, dried tangerine peel and ginger and garlic, and you can't stop eating it. If you are tired of the common practice of ribs, it is strongly recommended that you try it.