The most common problem encountered when doing ribs is that the meat is dry and fishy, sometimes obviously add a lot of fishy seasoning but still can not cover up, or do out of the ribs are all strange seasoning flavor, not a little meat flavor, then how to solve it? The following small to share with you restaurant chef is how to make ribs, bearing in mind the 3 points, to ensure that the flavor of the ribs made out of the positive no fishy, even the chef has boasted that you are an insider.
Whether you are cooking pork, beef or lamb or cooking ribs, you need to soak in water for a few moments, so that you can soak out the meat surface grease and deep blood, the longer the soaking time, the less blood residue, so that the meat produced by the fishy flavor will be much smaller.
Cooking ribs must be cold water in the pot, so that the temperature of the ribs and water together slowly rise, so as to cook the blood in the ribs, on the contrary, if you directly use hot water pork ribs, the meat will shrink after rapid heating, blood and impurities wrapped in the ribs, it is not easy to discharge.
In addition to cold water in the pot, but also to add ginger and scallion, which is necessary to fishy "magic weapon", when the pot of water, the impurities in the spare ribs will slowly in the form of foam, this time to namely use a spoon to skim out the foam, when the water surface of the foam skimmed clean, the meat in the fishy flavor are basically removed most of the time.
When cooking ribs, be sure not to put these two seasonings, cooking wine and pepper. First of all, the principle of fishy wine is alcohol with high temperature evaporation to take away the smell, generally stir-fried vegetables along the edge of the pan into not directly dripping on the ingredients, so that the effect of fishy is the best, and cooking ribs when adding wine, it will be counterproductive, resulting in cooking out of the flavor of the ribs is very strange. Secondly, pepper is also not with the ribs, as the saying goes, "pigs do not pepper sheep do not material," which is how many generations of masters summed up the experience, especially such as boiled this kind of practice, into the pepper will seriously affect the ingredients of their own flavor, so simply boiled is not need to put other seasonings.
The following small with the above method to recommend a winter melon pork chop soup, winter melon, pork chop fresh and nourishing, together with the fresh flavor, especially suitable for summer consumption.
Ingredients: winter melon, pork ribs, salt, onion and ginger.
Practice:
1, the ribs soaked in blood in advance, and then cold water in a pot, put ginger and scallions boiled on medium heat, boiled with a spoon to skim the foam.
2, will be cooked clean ribs water fishing, with water and rinse again, the surface of the residual foam wash.
3, winter melon peeled and deseeded, cleaned and cut into small pieces, put the ribs into the pot, add a little ginger, pour the right amount of boiling water to cover the lid and simmer for 40 minutes, and then pour into the winter melon pieces, in the simmering 10 minutes or so.
4, sprinkle a little salt before leaving the pot.