Many people like to keep some spare ribs frozen in their refrigerator, but there are often cases of nutrient loss or purple meat. This situation is generally related to whether the soup of frozen ribs just taken out is cooked in hot water or cold water, but generally this situation needs to be solved in two ways.

In the first case, for fresh spareribs, both boiled water and stewed soup must be put into the pot with cold water, so that the stewed sparerib soup has no peculiar smell. The purpose of putting cold water into the pot is to let the blood in it slowly seep out, and the loss rate of nutrients will be minimized. The stewed sparerib soup is more delicious.

Specific practices:

1, chop the sparerib into small pieces, put it in the pot with cold water, skim off the floating foam, and then put it in a bowl for later use.

2. Pour the cooked ribs into the pot, inject the right amount of water again, add the right amount of cooking wine at the same time, and then add some pieces of ginger and onion until it is cooked, and then add some salt and monosodium glutamate before cooking.

3. In some cases, some ingredients such as lotus root pieces, corn segments, taro, potatoes, kelp, etc. are added, and the ribs need to be cooked for 8 minutes before being put. The ribs soup cooked in this way is not only delicious, but also nutritious.

In the second case, frozen ribs and boiled water are still cold water into the pot, and hot water is used again.

Detailed practice:

1, take out the frozen ribs, let them thaw completely in the natural state, cut them into small pieces, then put cold water into the pot and blanch them, and then take them out for later use. If you blanch them directly with hot water, a lot of nutrients will be lost.

2. After blanching the water, put the hot water into the pot. Please refer to the first case. The purpose of this is to restore the ingredients to the original state to the maximum extent, and the stewed sparerib soup is not much worse than the fresh one.

Tips: Soup, salt and other seasonings boiled with either of them are recommended to be put 1 minute before cooking, so that the meat tastes tender, and if put early, the meat will become tight and hard.

Some of the ribs soup is crystal clear, and some of the soup is milky white. How is this done? The appearance of these two different States is basically determined by the cooking temperature of the soup.

After the sparerib soup is boiled, turn to low heat and simmer slowly, and the soup will be crystal clear. The whole process of stewing with high fire will present milky soup, and the state presented by different heat is different. Please decide for yourself when making it!