The correct way to blanch ribs is to blanch them in cold water in a pot.

Ribs in cold water in the pot, so that the temperature of the meat and water rise together, heat more evenly, you can put the meat impurities completely out, that is, after the water boiled froth, impurities completely out of the meat will not be fishy, the nutrients will not be lost. The taste is also very good.

Blanching ribs is to pay attention to:

Ribs: can not use hot water, ribs if you use hot water to blanch, due to the muscle at high temperatures quickly contracted, and protein coagulation. It will seal the blood inside the meat. Resulting in a fishy flavor is difficult to remove. The last method is not cold water, but warm water, water temperature and body temperature when the pot blanching, the first cooking time will not be too long, the second and the body temperature is comparable to the temperature is more conducive to the elimination of blood water.

So the first 2 minutes of lukewarm water on low heat, so that the meat in the body temperature near the temperature of the blood water for a period of time, and then high heat. Avoid meat because blanching time is too long, and lead to firewood and flavorless.

How to blanch other ingredients:

Blanching water of two kinds: one is open pot blanching; the other is cold water pot blanching.?

Blanching in a pot of boiling water is to heat the water in the pot to a rolling boil, and then place the ingredients in the pot. After the pot is turned in time, the time should be short. To pay attention to the color, crisp, tender, do not overcook. This method is mostly used for plant-based raw materials, such as: celery, spinach, lettuce and so on. Blanching should pay special attention to the fire, a little longer, the color will fade, and not crisp, tender.

Cold water pot blanching, is the raw materials and cold water at the same time in the pot. The water should not be over the raw materials, and then boil, the purpose is to make the raw materials mature, easy to further processing. The soil beans, carrots, etc. are not easy to mature due to their large size and need to be boiled for a longer period of time. Some animal raw materials, such as; white meat, beef peper, tripe collar, etc., is also cold water in the pot to heat and mature before further processing.