Why do you cook steamed pork ribs with lobster sauce? The meat is too old to bite. Why have you seen a lot of video teaching or many recipes, but once you do it, it's useless?
In fact, even home cooking has many tricks. If you don't master these key steps, the taste will be wrong.
The first key point, how to choose ribs?
A complete pork chop is divided into three parts, namely, front row, middle row and back row.
The front row is not suitable for steamed ribs. We should choose the middle row and the back row. Hotels generally choose the middle row, because the finished product is particularly beautiful, and there is more meat with cartilage in the back row, and the price is relatively cheap. There is no obvious difference between good and bad. This mainly depends on personal taste.
The ribs we usually buy are a whole piece, which is actually composed of rib ridge and outer tenderloin. What can really steam ribs is the latter part. The part called ribs is also called thin ribs or clean ribs in some places.
The second point, how to divide the ribs?
In fact, if the ribs are easy to cook, the principle is particularly simple, that is, chop the ribs a little smaller, so what is the most suitable width for steaming ribs? Our chef's jargon is that it will be easier to steam and boneless if you chop it directly into a width of about 2 cm.
The third point, how to clean the ribs?
Because the ribs are directly steamed and the blood can't be scalded, cleaning is particularly important.
We cut the ribs. Pour into a large pot, add two spoonfuls of raw flour, and hold the ribs with clean hands so that each rib is covered with raw flour.
Then pour clean water and start cleaning. Raw flour also has a strong adsorption capacity, which can adsorb dirt and blood on the surface of ribs. We change water halfway, and we need to add warm water to clean it. So the ribs are clean.
So, how can the ribs be easily boned by steaming? Let me give you a hint. Pour water into the ribs. We add a tablespoon of white vinegar or rice vinegar, stir well and soak for 30 minutes. This operation can not only soak the blood inside the ribs, but also soften the meat quality of the ribs.
The fourth point, how to make soy sauce with steamed pork ribs with soy sauce?
The soybean oil we are talking about here is not simply garlic and lobster sauce.
First, we prepare three spoonfuls of douchi. It's best to use big brands of douchi, and douchi must not be soaked. The aromatic substances contained in douchi will be soluble in water, so we just need to wash away the floating dust and then drain the water.
Next, we cut the lobster sauce with a knife and split it in two. This is the best state, which can not only keep the crispy taste, but also ensure the effective release of the fragrance.
Prepare some garlic, change knives and cut it into minced garlic, and a piece of peeled ginger, change knives and cut it into Jiang Mo. A small onion, cut into small pieces with a knife. Soak a piece of dried tangerine peel in hot water for 20 minutes in advance, then scrape off the bitter white film on the back of dried tangerine peel with a knife, and then cut it into small particles with a different knife.
All right, cut it all up and put it on a plate for later use. This is the most basic formula. Jinhua ham, dried scallops and shrimps, and native fish meal are usually added in hotels, so it is not so troublesome to cook at home.
Prepare a clean pot without water and oil. First, add the lobster sauce and stir-fry. Turn on the minimum fire all the time. Pay attention to control the heat and don't stir-fry. This requires that the fried douchi can perfectly stimulate its fragrance and effectively remove the beany smell contained in the douchi.
Generally speaking, the beany smell will volatilize at 80 degrees to 145 degrees, so our hotel usually uses an oven to heat it accurately, and it only takes about 1 minute to fry it. After we can smell the rich fragrance of lobster sauce, we can turn off the fire and let it out.
Next, we add some vegetable oil to the pot. When the oil is hot, add the minced onion. When the minced onion is fragrant, add all the Jiang Mo and minced garlic. Not long after, when the oil in the pot changed from big bubbles to small bubbles, it showed that the material head was already in a five-layer dry state. Let's put all the tangerine peel particles in. The 24 kinds of volatile oils with strong fragrance contained in dried tangerine peel will slowly dissolve in the oil.
When the bubbles in the pot become smaller again, you can put all the cut lobster sauce in. After frying with low fire, the aromatic substances contained in it will also dissolve in the oil.
Therefore, a carefully refined soy sauce is the secret of delicious pork ribs with soy sauce. Then add a spoonful of carved wine and a spoonful of soy sauce. The amino acids contained in carved wine and soy sauce will have a famous Maillard reaction at 160 degrees, which will stimulate intoxicating and charming fragrance. Finally, add a little sugar, a little pepper and a spoonful of oyster sauce, stir well, then take out the pot and let the soy sauce cool naturally.
At this time, our ribs were soaked, and it can be seen that the water has turned red. All we have to do is rinse the ribs and remove the blood.
Fifth, the washed ribs must be fully drained.
This step is particularly important. The ribs themselves contain too much water, and the steamed ribs are not only tasteless, but also particularly prone to water.
You can choose to drain naturally, or you can use a dry towel or kitchen paper to completely absorb the water from the ribs.
The sixth point, how to marinate ribs?
Put the ribs in a large bowl, add a little salt and adjust the bottom taste. Keep kneading with washed hands to combine salt with meat and make the meat sticky.
After a while, the whole ribs are sticky. You can add a spoonful of raw flour and continue to grasp them evenly, so that the starch can be evenly wrapped on the surface of the ribs to form a protective film, thus locking the water.
Finally, pour in all the soy sauce prepared in advance, then stir it evenly by hand, and firmly wrap the protective film formed by starch with the oil in soy sauce, which can effectively prevent the ribs from getting out of water, thus the meat quality becomes old.
This step is particularly important. Please pay attention to the operation sequence, so that the ribs will not get old. After adding oil, salt can't get in. After mixing well, we let the ribs marinate for 30 minutes.
The seventh point, how to place the ribs?
In order to ensure that the ribs can be steamed quickly, the ribs must be spread evenly without overlapping.
Prepare a steamer. After the water is completely boiled, add the ribs, cover the pot, and steam on the highest fire 12 minutes.
In the process of steaming ribs, there will be four States: first old and then tender, first old and then tender. At first, the ribs were raw, so you can't bite them.
But it is tender in the newly mature 1 minute. This prime time appears around 12 minutes. After this time, the meat is old, but after 40 minutes, the ribs become soft and rotten again.
Don't be afraid of undercooking. Adding 5- 10 minutes to yourself will make the ribs juicy and unable to bite. Before cooking, we sprinkled a little chopped red pepper and chopped green onion to decorate the food, and made a delicious steamed pork ribs with lobster sauce, and it was finished.
The ribs made in this way are very soft and rotten, and they are particularly fragrant. Take a bite, the gravy will burst in your mouth and eat layer after layer. There are meat, lobster sauce, tangerine peel, ginger and garlic, and you can't stop eating. If you are tired of the common practice of ribs, I strongly suggest you try it.