Winter to eat more meat, eat ribs, supplemental nutrients to increase calories, full of energy will not be easy to catch a cold, today I bought 2 pounds of ribs from the market, 42 yuan a catty
is pure rib, today we share the correct way to braise the ribs, a lot of people say that the ribs do not have the previous fragrant, in fact, as long as the practice is appropriate, you can still do a very good job.
Stewed ribs, someone first blanched, someone directly stewed, chef: all wrong, teach you the right way, then stewed ribs in the end blanched or not blanched? I recommend blanching, because blanching will remove the fishy smell of blood and water, but also make the soup of ribs more fragrant, but according to the following steps.
The first step: we first put the ribs into the basin, add cold water did not exceed the ribs, add a spoonful of salt, stir well, soak for 15 minutes, wash away the blood water inside the ribs, because the density of salt water is highly the density of the blood water, so do so that the blood water will be obedient to run out
The second step, the pot of water boiled to bubbling, pouring into the ribs, high heat boil, stir with a slotted spoon, so the ribs evenly heated, the ribs, the ribs, the ribs, the ribs, the ribs and the ribs. Many people blanch will cook for a long time, that will cause the loss of nutrients in the ribs, and the meat is not tender, we stayed in the water just boiling on the ribs, put into warm water to wash, focus: blistering into the blanching, just boiling on the fishing, warm water to wash, if it is with cold water will make the hot ribs cold meat contraction, and then stewed is not tender.
Another pot, the water is warm, pour the ribs, add pepper, sesame leaves, star anise, cover the lid on the fire to boil, here many people will first add salt, remember to braise ribs stew meat do not first add salt, which will also make the meat become very hard, the flavor does not emanate from the eating is not fresh and tender.
After the water boiled, add a small amount of taste of fresh, icing sugar color, (fried sugar color I've talked about a few times, you can pay attention to me to see the past articles, once more fried some, stewed meat, put some very convenient) to increase the appetite, high heat stew 30 minutes, add the right amount of salt seasoning, and then stewed for 15 minutes to the pot, each time the stewed meat must be out of the pot before the first 15 minutes before putting the salt seasoning, so as not to affect the meat The flavor of the meat will not be affected.
Add some I put in the freezer to save the cilantro, cilantro preservation of the magic trick and we talk about it, cilantro after washing and drying water, be sure to dry the water, oh, otherwise it is easy to rot, and then cut into small sections, a bag of bags separate bag, and then put into the refrigerator to freeze, to eat as you eat with the take, so that you can buy a time to eat for several months to be fresh, oh.
This stewed ribs clean and nutritious, like to drink soup can put more water, do not like to drink soup can be big fire juice, sprinkled with parsley out of the pot, well, so the stewed ribs are done, good ah, ribs fragrant and not greasy, nutritious and tasty, soup is thick, very tasty.
Highlight: stewed ribs are the main steps: cold salt water soak to remove blood, warm water in the pot blanching, water boiling on the fish, into the warm water to wash. Like broth can not put flavor and sugar color, the last 15 minutes out of the pot when adding salt, step by step, stewed out of the ribs will be tender and delicious.
Thank you for reading, the above is Qi mom food record to bring you to share, I hope to help you. We learn together to make progress, the knowledge of food is naturally comprehensive!