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Ribs after blanching to over cold water
1. to over cold
When nickel water, add cool water to the pot, the ribs into the, and then warmed to the water to open, the surface will float up a lot of residue and foam, and then use a spoon to remove this residue, and ultimately pork ribs clean, so that nutrients are not easy to lose. Keep in mind that you can not use boiling water to soak, always use cool water. When you finish blanching the pork ribs, you can rinse them with cool water. One, in order to let it cool down quickly. Two, to wash away the blood foam on it. Three, the pork ribs that have been cleaned by the water are made out to be a little stronger in flavor. Buy back to ensure that the fresh pork ribs, through the acidic solution is not refrigerator frozen off the small pork chops, that pork ribs do not fishy, and cool water into the pot of pork ribs, blood gradually seepage, but also beneficial to the dissolution of proteins, nutrients are stronger, made of pork ribs taste tender.
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Blanched pork ribs after the cool water
2. method
Clean pork ribs after the cool water into the pot, put into the rice wine, aniseed fennel, mace, sliced ginger, scallions, halfway without the fish tank to change the water, wait for the pot to open to pay attention to skimming at any time until there is no froth, after the boil for a good couple of hours. Pork ribs are almost cooked, add their favorite foods, Pods, lotus root, water chestnuts, taro, etc., like what food on what to put, add salt seasoning, and then cook for half an hour on the line, salt is ultimately put the pork ribs are very easy to cook, good taste, the actual simmering of the bone broth time, based on the point of the fire and the pot to be determined.
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Blanched pork ribs should be cooled
3. Other
Generally speaking, such as raw pork, tripe and other meat products. It seems that this type of soup or for stew, generally all with cool water into the pot. Then in the pot slowly warmed, so that the meat inside the dirt will go out. In that case, there will be a lot of milky white bubbles in the pot. Blanch with cool water, you can leave the nutrients in the ingredients to the soup, and then wait for us in the case of cooking, the flavor of the soup is very tasty, but if you use boiling water, it will make the meat inside the protein condensation in a flash.