① Pork ribs can be fried first. The fat content of pork is relatively high, and it will be very fragrant when fried. Therefore, the stewing method of some ribs is to fry the ribs with soy sauce first, and then stew them with seasonings, so that the time is faster. Of course, there are also methods of stewing with cold water, depending on personal preference.
2 When adding orange peel to stew ribs, add a few pieces of washed orange peel to the pot to remove the smell and greasy feeling, and at the same time, make your soup taste more delicious.
(3) Adding less salt and vinegar to stew ribs with vinegar can speed up the dissolution of calcium in bones, shorten the stew time, and also dissolve minerals such as calcium, phosphorus and iron in ribs, which has higher nutritional value. In addition, stewed pork ribs should be salted less or not at all. Too much salt will affect the body's absorption of calcium and fail to achieve the purpose of supplementing calcium.
The key to stew, stew this matter, the temperature is the key. Generally, the protein of meat will start to coagulate at 50 degrees. At 60~65 degrees, the meat will suddenly contract and release a lot of gravy. At 70 degrees, the connective tissue will melt. If the temperature goes any higher, it will be too rotten. The degree of crisp but not rotten is a pot of memorable meat. For us ordinary people, it is nothing more than an induction cooker or a pressure cooker to stew. Considering the heat taken away by steam, the temperature of induction cooker can be adjusted to 120~ 150, which is basically suitable, and the stew in pressure cooker will be rotten, but the problem is not big. Nowadays, it is more popular to stew meat in the oven, and the temperature can be adjusted to about 100 degrees, so that the actual heating temperature inside is about 80 degrees, which is suitable for slow stewing. In short, stew is really a technical job. If you practice this craft well, it will definitely be a super invincible practical skill in the world ~
The method of stewing ribs is fragrant and rotten: sweet and sour ribs
Zhejiang cuisine?
Features golden crisp outside, tender and fresh inside. Sweet and sour slightly salty.
Raw materials?
The main ingredients are raw gluten160g, water-borne fungus 26g, clean bamboo shoots (Yulan tablets) 220g, and green and red persimmons 22g each. Seasoning sesame oil 600g (actual consumption 110g), white soup 40g, dry starch10g, wet starch10g, white sugar 80g, vinegar oil 80g, vinegar 30g, Jiang Mo/kloc-0g.
The production process?
(1) Press gluten into 0.5 cm thick slices, and then cut into 3 cm wide strips. Then put a pair of bamboo chopsticks together, and wrap gluten strips evenly on them from top to bottom to prevent them from loosening. Leave it for 5 ~ 6 minutes after winding, and let it stick firmly. Then put it in a boiling pot with chopsticks, cook it on slow fire for about 30 minutes, take it out and put it in cold water, and slowly take out the chopsticks.
(2) Cut the gluten into sections with a width of 1.3 cm, put it in a bowl, add soy sauce and mix well, then squeeze it a little and dip it in dry starch. (3) Cook the winter bamboo shoots in boiling water, cut them into strips with a length of 3 cm, a width of 1 centimetre and a thickness of 0.5 cm, cut them into pork ribs, and embed them into gluten segments one by one, so that both ends are exposed, which looks like ribs.
(4) removing seeds and tendons from green and red persimmon peppers and washing them; Wash the wooden ears and cut them into filaments together.
(5) Put the shredded auricularia in a bowl, add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. to make a sauce.
(6) Pour sesame oil into the frying spoon, heat it to 70-80% on a strong fire, add the "ribs", fry it into sauce yellow, and pour it into the colander to drain the oil.
(7) Return the frying spoon to Wanghuo, add sesame oil (30g), heat it to 50-60%, add shredded green pepper, red persimmon and Jiang Mo, stir-fry a few times, cook the sauce and stir it evenly, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.