1. Does steaming pork ribs need to be blanched?

Most cooking with pork ribs requires blanching first, but it is best not to blanch steamed pork ribs again. Because steamed pork ribs are a relatively bland dish, with few seasonings and a light weight, if the meat is blanched and then steamed, the meat will shrink, making it harder to taste.

The roasted pork ribs are different. They use strong seasonings such as aniseed and the heating time is relatively long. Even if they are blanched, the taste will not be affected. If you really can't get over this hurdle when steaming the ribs and feel uncomfortable without blanching, you can also use the method of soaking in water instead of blanching.

Does steamed pork ribs need to be blanched?

2. The role of blanching

2.1. Make vegetables bright in color and crispy in texture

Fresh leafy vegetables are generally green and green. If they are fried directly until cooked, they will easily lose their bright green color. If they are first cooked by blanching them until they are just cooked, the color will be brighter and the bitterness can be removed.

2.2. Remove blood stains and odors from livestock and poultry raw materials

Meat raw materials often have blood stains, and some internal organs of animal raw materials also have strong odors. By blanching, they can be removed Remove blood stains and eliminate or reduce odors.

2.3. Shorten and adjust the cooking time of dishes

The raw materials that have been blanched are like the "pre-products" and "semi-finished products" in the industrial production process. Or the completion of "semi-finished products" to "product assembly" is obviously a shorter period of time than the completion of "parts" to "product assembly".

3. Method of blanch water

3.1. Cold water feeding: Cold water feeding is to put the raw materials into a cold water pot, heat and cook until they are half cooked, just cooked or thoroughly cooked, and then take them out. . This method can be used to remove blood stains and odor from raw materials.

3.2. Boiling water feeding: Boiling water feeding is to put the raw materials into the boiling water pot after the water boils. Determine the length of time the raw materials are heated in the boiling water pot according to the needs of making the dish. Generally, boiling water is used to blanch green leafy vegetables.

How to make steamed pork ribs

Every time I go to a restaurant for tea, I always order several baskets of steamed pork ribs. I like the tender and smooth texture. And I often try to make it at home. To make restaurant-style steamed ribs, you need to pay attention to a few points: First, the ribs should be rinsed with constant changes of water to rinse away the blood inside. Next, put the garlic bean drumsticks into the oil pan and saute until fragrant, then add salt, chicken essence, cornstarch, light soy sauce, pepper, and sugar to marinate the ribs. The last key point is to wait for the water in the pot to boil before adding the ribs. When steaming, steam in a small cage and small dish. The best time is about ten minutes. At this time, the steamed pork ribs will be white, tender and smooth.

Does steamed pork ribs need to be blanched?

1. Prepare the ingredients.

2. Wash the ribs and soak them in cold water to remove the blood. Soak the yuba. You can also use taro instead of yuba.

3. Soak the ribs for 1 hour and wring out the water.

4. Prepare red pepper, green pepper, minced garlic and bean curd.

5. Add oil to the pot and saute the minced garlic until fragrant.

6. Pour the sauteed garlic into the ribs, then add sugar, cornstarch, pepper, bean curd, and light soy sauce to marinate.

7. Prepare small dishes to place the soaked yuba on the bottom.

8. Place the marinated ribs on top of the yuba and steam for ten minutes.

9. Add green pepper rings and red pepper rings before the ribs are taken out of the pot.

10. White, tender and smooth steamed pork ribs.