Can I still drink sparerib soup after three days in the refrigerator? If it is kept in the refrigerator, it can be kept for about 2-3 days. If you put it in the freezer, it can be kept for about 3 weeks. ?
When preserving broth, be sure to remove impurities from the soup, cool it thoroughly and put it in the refrigerator. It is best to use a large enamel cup in the container to ensure that the soup does not react chemically with the container. Cover the container, put it in a plastic bag and put it in the refrigerator. It won't go bad within 5 days. If you don't use the broth for a long time, you can keep it in the freezer for 3 weeks, otherwise you should boil it and disinfect it before saving it.
Pork ribs soup is too oily. How to remedy it? Add a few slices of dried tangerine peel and sparerib soup. If it is greasy, you can add a few pieces of dried tangerine peel to the sparerib soup, so that the stewed sparerib soup can not only get rid of greasy but also strengthen the spleen and stomach.
You can buy some steamed bread or bread slices with oil absorption, dry them in the sun, hold them with chopsticks, and then drag them back and forth in the sparerib soup, or you can absorb oil.
To absorb oil from ice cubes, first prepare a stainless steel spoon, then put the ice cubes into the sparerib soup, put the spoon at the bottom of the pot, and then circle the surface several times to absorb the oil on it, because the oil can be solidified at low temperature, so it is easy to remove.
Plastic packaging absorbs oil. Fold the plastic wrap first, punch a few holes in the surface with a toothpick, then open the plastic wrap and put it on the soup. Both sides should be close to the pot. When the soup is cold, the oil can solidify on the plastic wrap, so the soup will not be so greasy if the plastic wrap is removed.
Do you want to fry the ribs before stewing? You can fry the ribs first. When cooking, pour a little oil, so you don't need to add the remaining seasoning, so that the fat in the meat will decompose when heated, and the fishy smell inside will be removed. It can also play the role of coloring and refreshing, and the taste will be more delicious and the soup will be whiter when stewed.
When to put salt in ribs soup, it is generally recommended to put salt out of the pot before stewing ribs soup. If the salt is put in too early and cooked for too long, it will react with the meat, so that the water in the meat will be lost, and the protein will be locked, so that the stewed ribs will have more firewood flavor, which will also affect the taste of the soup and make the soup lose its umami flavor.
Finally, don't stir the stewed pork ribs soup after the salt is released, or it will taste salty. Cover and cook for about ten minutes, and the salt will completely dissolve in the soup.