The years go by like a flash, we have come to the fall, the weather day by day cooler, coordinates north, the morning and evening obviously feel the cold, have to put on long pants and jacket. The weather is cooler, and with it is the people become better appetite, after a bitter summer of overdraft, into the fall, it is the time for people to tonic, autumn fat to begin to stick up, to prepare for the cold winter. Speaking of sticking to the autumn fat, naturally eat meat, and ribs is more many people like, compared with meat, ribs in the more bones, in addition to containing protein, fat and vitamins, but also contains more collagen and other nutrients, the food value is also higher, especially the elderly and children, eat some body to become strong.

In our daily lives, there are many ways to eat ribs, the more common are braised ribs, sweet and sour ribs, garlic ribs, etc., of course, with the ribs in soup is also very common, no matter what kind of practice, are loved by the people, sounds mouth-watering. But no matter what kind of practice, to make delicious dishes, are not away from the fresh ingredients, and now the price of ribs is also more expensive, for the average person to eat a meal or to bite the bullet, so in the selection of the time to pay more attention to, to avoid selling poor quality ribs, difficult to eat and waste of money. Today to share with you a few very simple and practical method of selecting ribs, buy ribs, choose big rows, small rows or ribs? The old chef: choose "front row" quasi-wrong, quickly look at it to see

Big row, small row, what is the difference between the ribs?

The big chops: usually refers to the part of the backbone meat and backbone meat connection, also known as the meat row. This area is more meaty and can be described as meat-based, but with ribs. The meat is thicker and tastes tender. When it is prepared, it is more suitable for deep-frying or brining. Deep-frying can increase the flavor of the big bone, and it is cut as thin as possible if deep-frying. If you are using the brine cooking method, you need to cut thicker, so that you can eat a better texture.

Small chops: generally refers to the pork abdominal cavity near the belly part of the ribs, it is the upper side of the rib. The meat layer of the chops is thicker, and more cartilage. In the cooking production of steaming, deep frying, or direct grilling are very delicious, but need to cut into small pieces. When selecting, try to pick the white crispy bone broken more, preferably not with meat.

Rib Ribs: refers to the sliced ribs at the chest cavity of the pig, which is characterized by a thinner layer of meat, the meat is leaner, basically lean meat, so there is less grease and tender taste. To select this kind of ribs to choose meat less bones, as well as all lean meat, you can let the store help chopped into small pieces, go home to use for steaming, frying, braised are very suitable.