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When stewing pork ribs, do you really need to blanch them beforehand?

Blanch the pork ribs in advance. Why do you need to blanch it in advance?

1. Blanching is good for removing the fishy smell

Barbecued spareribs is a home-style stir-fry that is often cooked. No matter what flavor of roasted spareribs you make, if I were to make it, it would be First blanch the water, and blanch the food in warm water of about 30 degrees Celsius. This will allow the blood in the ribs to be better separated. After boiling the pot, skim off the floating residue and wash it with warm water. The color of the roasted ribs will be better. It is more bright and moist. If it is used for cooking directly, no matter how you season it, the ribs will still have a fishy smell, because blanching the ribs is the basis for cooking the ribs well.

2. Blanching is more conducive to increasing the flavor

When blanching, you can add cooking wine, rice wine and other seasonings to quickly remove the fishy smell and taste of the ribs. When making dishes, fresh ribs are usually steamed, followed by braised or other methods. After the ribs are blanched with seasonings, the meat flavor will become stronger. Nowadays, most of the meat is water-injected meat. Blanching can make the meat firmer. If it is fried again, the flavor will be better. Spare ribs are rich in protein. The protein will react when preheated to produce flavor substances. Adding other seasonings is an important step in cooking the pork ribs.

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Roasted Pork Ribs with Orchid, Quail Eggs

Ingredients: 300g middle ribs, 10 quail eggs, 100g broccoli, 10g peas , 10 grams of garlic, 10 grams of ginger, 10 grams of shallots

Seasoning: 10 grams of vegetable oil, 15 grams of rock sugar, 5 grams of light soy sauce, 5 grams of dried chili, 1 aniseed, and small pieces of cinnamon.

Preparation method

1. Rinse the blood from the pork ribs, blanch them in warm water at about 30 degrees Celsius, add cooking wine to remove the fishy smell after boiling, skim off the foam on the surface, and remove After that, wash them with warm water; boil the quail eggs and peel them for later use; cut the broccoli into small florets and soak them in light salt water for later use; wash the ginger and garlic, cut the ginger into slices, peel and smash the garlic, wash and chop the shallots Set aside for later use.

2. Fry the rock sugar until it becomes sugary color and set aside.

3. Heat the wok, add oil, pour in the ribs, fry until the ribs are colored, add ginger slices and stir-fry until fragrant, add sugar color, add boiling water to cover the ribs, mince the garlic, green onion, Put the dried chili pepper, aniseed, and cinnamon into the bag and add it to the ribs. After boiling, cover and cook over low heat for about 1 hour. Add the quail eggs and light soy sauce. Cook for 5 minutes, reduce the juice over high heat.

4. When the juice is collecting, pour boiling water into another pot, add oil and salt, pour in the blanching water for broccoli and peas, boil the pot for about 2 minutes, remove and set aside.

5. When the soup is thickened, pick out the ginger slices and ingredients. After putting them on a plate, arrange the broccoli and peas on the surface.

Notes

1. The ribs should be blanched, cleaned and fried after blanching.

2. The time for roasting the ribs should be sufficient. Don’t put quail eggs too early.