The meat quality, characteristics and price of each part of the ribs are different, we must choose according to their own actual situation and needs, spend the least amount of money under the premise of choosing the right ribs. Then I will share with you the methods and techniques of selecting ribs, there are wrong places are welcome to correct, we communicate together, then look at it together. When buying ribs, which one to choose for small and large ribs? Teach you a few tricks, save money and can buy good ribs.
1, fine ribs
Fine ribs can be said to be the best ribs, the price is also the most expensive. The meat package on the ribs is even and full, with a relatively thin layer of meat, more lean meat, and tender flavor. The middle section of the ribs is best suited for grilling, and the grilled ribs are flavorful and not greasy. The other thicker parts of the meat are more suitable for steaming, deep-frying or braising.
2, the front row (small row)
Small row refers to the pork abdominal cavity near the belly part of the ribs, it is the upper side of the ribs and sub-ribs, small rows of meat layer is thicker, and with white cartilage. This part of the ribs is then more suitable for steaming, deep-frying and grilling, and you should remember to chop them into small pieces before cooking.
3, big row
Dai Chai is the loin and backbone meat connected to the part, the big row above the meat sliced down, used to do deep-fried pork chops or as a lean meat fried to eat the most appropriate, the rest of the bone on the soup drink. This kind of ribs will be cheaper.
4, son row
It is actually a part of the ribs, is the soft part of the ribs below the ribs, so the son row is also often called soft ribs. This part of the meat layer is very thick, separated by a layer of thin oil is also connected to a piece of pate, more fat, meat is also the most tender. It is more suitable for deep-frying, stewing, grilling or braising, but the resulting dish will be slightly greasy.
The best tasting ribeye steak here, but it's the most expensive. If you want to eat more greasy, choose the sub chops, if you want to eat cheap, choose the big chops, and if you like to eat crispy bones, choose the small chops. For braising, choose ribs or sub ribs, for grilling, choose ribs, and for soup, choose big ribs. When choosing ribs, don't choose the ones that look like they have a lot of water, they may be watered down. And the color is too red or too white do not buy, choose the color of bright red. Don't buy the ones that are too sticky to the touch, they are not fresh; the ribs that are slightly pressed with your hand and have elasticity are the best.
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