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How to stew out white soup with stewed pork ribs?
The soup is white because the protein and collagen and fat in the soup heating process to form tiny emulsified particles, and produce a milky white color, to put it bluntly is the fat and protein is cooked out, the more fat in the meat soup is more likely to become white.

The easiest way to get the soup white is to blanch the meat (cold water in the pot meat will be more clean) into the pot, with a small amount of oil on both sides of the frying, and then poured into the crock pot, you can add a little bit of white vinegar is more likely to break down the calcium in the bones (a small amount of vinegar will not have any flavor affect the texture), the method applies to pork, beef, mutton, fish and all kinds of meat, pro-testing is effective!

You can use water to soak the ribs first, so that the blood and dirt inside the ribs are soaked out. After that, you can use hot water to stew the ribs, which will allow the protein inside the ribs to be fully precipitated. When the ribs are just put into the pot with high heat, after the water boils, it should be stewed with low heat for 1 hour, then you can stew the white ribs soup.

1, soak the ribs

Want to make the stewed pork chop soup is white, in the stewed pork chop soup before you need to soak the ribs with water, so that the blood inside the ribs and dirt are soaked out, or you can directly put the ribs into hot water to soak, you can make the inside of the blood and dirt faster out, so that the color of the stewed pork chop soup will be more clean and no impurities.

2, hot water stewed ribs

After the ribs are processed, do not use cold water stewed ribs, because cold water will lead to the meat of the ribs contraction, stewed ribs taste will be affected. It is recommended to wait for the water in the pot to boil, and then put the ribs into the stew, so that all the proteins in the ribs can be precipitated, and the color of the ribs soup will be whiter.

3, pay attention to the fire

Stewing pork chop soup process also need to control the fire, pork chop just put into the pot when stewing, should first use high heat. When the water in the pot boils again, you need to turn to a small fire and slowly simmer for 1 hour, otherwise the continuous high temperature may lead to the destruction of the nutrients in the ribs.