Why is stewed pork rib soup sometimes a thick soup and sometimes a clear soup, how to master the thi

The consistency or brightness of the stewed pork rib soup depends mainly on the heat and the combination of ingredients. Here's an explanation of two aspects:

1.Ingredient list:

Pork ribs: The collagen and fat in the ribs are released into the soup when simmered over a slow fire, increasing the consistency of the soup. If you use pork ribs with more lean meat, the soup will be clearer.

Vegetables: Some gelatinous vegetables, such as tomatoes, carrots, and mushrooms, release more of the broth during the stewing process, making the soup thicker. Leafy vegetables, such as spinach and lettuce, will add to the freshness of the soup.

Seasonings: Starchy seasonings like flour or rice can add to the consistency of the soup. However, if you add too much, it may make the soup too thick.

2.Steps:

Bring to a boil: Before simmering, blanch the pork ribs to remove blood and impurities, which can make the soup brighter. In addition, the soup should be boiled before simmering to prevent the soup from cooling and fat coagulation during the stewing process, which can affect the consistency of the soup.

Heat: Heat is a key factor in the consistency of the soup. If the heat is too high, the soup will evaporate quickly and the soup will become very thick. If the heat is insufficient or the simmering time is not enough, the collagen and fat in the soup are not fully released, and the soup will be clearer.

Stirring: During the simmering process, proper stirring can prevent the soup from sticking to the bottom, helping the fat and collagen to be evenly distributed, making the soup thicker.

To get a thick soup, you can increase the collagen and fat content of your bones, such as using fatty pork ribs, or adding collagen-rich ingredients such as pig's trotters and chicken feet. At the same time, reduce the amount of vegetables you use, or choose leafy vegetables. In terms of seasoning, adding starch in moderation can increase the consistency of the soup.

Conversely, to get a clear broth, you can reduce the amount of collagen and fat in your bones, such as using lean pork ribs or adding vegetables like leafy vegetables. At the same time, increase the amount of vegetables or choose pectin-rich fruits as a seasoning. In terms of seasoning, flour can be added in moderation to increase the freshness of the soup.

Overall, the combination of heat and ingredients is the key to mastering the consistency of stewed pork rib soup. Different taste preferences can be achieved by adjusting the ingredients and heat.

Stewed pork rib soup can be divided into two categories, one is the clear soup type and the other is the thick soup type. The consommé type should put less seasoning, simmer over low heat, the main seasonings are green onions, ginger, garlic, pepper, bay leaves, and those who like mushrooms can put tea tree mushrooms or American ginseng.

Also, don't put soy sauce on it, it will affect the color of the soup. Don't put spices either, to keep the original flavor of the soup is the most important, generally the soup stewed in this way is light and delicious, but the pork ribs have no taste, mainly to drink soup. The soup type does not need too small a fire, medium heat is fine, in addition to the previous seasoning, you can also add spices, such as large ingredients, cinnamon.

Stew until the meat is rotten, the pork ribs and soup are delicious, and the soup can be stewed or boiled noodles.

A question of heat and timing.

1. Prepare ingredients: a pork rib, flour, pepper, chopped green onion, ginger slices, salt, coriander, and red dates.

2. Chop the ribs into small pieces first, and then clean the blood on the ribs, when cleaning the ribs, we can add some flour and rub it several times with our hands to clean all the dirty attachments on the ribs.

3. Then put the ribs kneaded with flour into clean water, soak for half an hour, then take them out, clean the remaining flour, and put them aside for later use.

4. Pour an appropriate amount of cold water into the pot, add chopped green onions and chopped ginger, sprinkle some pepper, not too much, then put the ribs into the pot and bring to a boil over high heat.

5. We don't need to add soy sauce and cooking oil when boiling the soup, so that the stewed pork rib soup will taste the purest.

6. After the heat is boiled, use a spoon to scoop out the foam on the soup noodles, then turn the heat to low heat and boil slowly, add red dates after half an hour, and continue to simmer slowly for one to two hours.

7. According to personal preferences, whether you need to sprinkle some coriander in the pork rib soup in the end, the milky white pork rib soup is stewed by my sons!

When it comes to bone broth, I still think that the stewed pork ribs are delicious, and the soup is suitable for all ages. You can also make radish pork rib soup, corn pork rib soup, pork ribs lotus root soup,Shiitake mushroom pork rib soup, winter melon pork rib soup, pumpkin pork rib soup, etc., are all very good. Even if you want to boil the soup, it will always be the same as the change, and it is all about adding other foods to stew under the premise of pork rib soup, so now we will focus on it:

Stewed pork rib soup, you can do a good job of stewed pork ribs, and it is not a problem to add anything else to stew. 1: Prepare the chopped pork ribs in advance, put them in a basin and soak them in cold water for 30 minutes to soak in the bleeding water.

Boil the pork ribs under cold water, blanch the pork ribs first, boil the water, beat the white foam neatly, scoop up and down the water for a minute, and then rinse the pork ribs residue with tap water and reserve. Brush the pot clean, boil the water suddenly, add an appropriate amount of cold water, pour in the pork ribs, boil over high heat, turn the water to low heat and simmer slowly, add a small amount of green onions, garlic, and peppers, and a few peppers are enough. During the boiling period, try to make the blood foam as neat as possible, so that the stewed bone broth can be clear.

Simmer over low heat for 20 minutes, then use a colander to remove the green onions, ginger, and pepper.

Then continue to stew until the pork ribs are stewed, stewed until the pork ribs can be bone-out as soon as you bite it, you don't have to stew until of course the bones are out, then the doneness is too large. Add salt one minute before removing from the pan and the chicken essence seasoning is fine. Finally, take the round bowl, pour it into the round bowl and sprinkle the green onion segment, so that a stewed pork rib will be prepared, the original ecology, without a drop of oil, the nutrients and physical and mental health.

There are many ways to make pork rib soup, and you can put your favorite seasonings in it, such as: bud rice, basketball, Chinese yam, kelp shreds, dried mushrooms, tea tree mushrooms, etc., which are determined according to personal preference!

The general method is to chop the pork ribs and put them in a pot of cold water, put them into the hall to shoot ginger slices, cook wine to remove the smell, scoop them up, clean and drain the water! Then put it in the pressure cooker, add a small amount of rice wine, white pepper, a few pieces of ginger slices, cover the lid with a standard air pressure for ten minutes, and open the lid to put salt and chicken essence seasoning after cooling! After putting the same water into a clay pot for two hours, so that bone hyperplasia, all the spinal cord is integrated into the soup, and it is more nutritious!

The method of Guangdong Province and Fujian hotels is to add their own seasoning to the soup cup and add nourishing Chinese herbal medicines, such as: Chuanxiong, Astragalus Codonopsis, wolfberry, longan meat, jujube, theseAccording to the needs of the selection of application, and then with plastic wrap to seal the mouth, the cage drawer red steaming for a stuffy hour, so that the bone broth made in this way is completely transparent, delicious, nutritious, and can be called the leader in bone broth.

Before stewing the soup, fry the pork ribs with hot oil, so that the ribs will become crispy, and when you bring it to the pot to cook the soup, the nutrients in the bones can be easily forced out, and when the water in the bone marrow is dissolved into the soup, it can also make the soup more white and fragrant.

Before making the pork ribs or the bridge of the fierce shirt, they should be blanched in hot water three minutes in the morning and then taken out to dry, starch and cooking wine should be added, marinated for half an hour, the heat should be mastered, and the salt should not be put in advance, so that the pork rib soup made will be more delicious.

I thought you should add more water, and put more sesame soy sauce, Lao Gan Ma, tangerine peel, and wolfberry peppercorns into it

Before making pork ribs, blanch the dough in hot water for three minutes, remove and dry, add starch and cooking wine, marinate for half an hour, control the heat, do not put salt and oranges in advance, and the pork ribs will make a delicious soup.

The first point is that this pork rib should be right first, about half an hour or so, the second point is that you should put some green onions, ginger and garlic, which is a very important step, and the third point is to put a little potato in it, you will find that this soup will become very white and rich.

First blanch the pork ribs to remove the blood, then put the pork ribs and green onion segments, ginger slices and star anise cinnamon in a pot filled with water and simmer over low heat, and when the ribs are soft and rotten, add an appropriate amount of salt and continue to stew until the soup is milky white and can be eaten, which tastes particularly good.

The first step is to soak the ribs: wash the ribs, cut them into small pieces, soak them in clean water for 1 hour, and change the water every half hour. The second step is to blanch the ribs:

Slice the ginger, chop the green onion, wash the soaked ribs with water, then pour into the pot, add enough water to submerge the ribs, add a little ginger, chopped green onion and a spoonful of cooking wine, and blanch over high heat. Skim off the foam: After the water is boiled, a large amount of foam will appear in the pot.

Skim off all floating foam with a spatula and blanch for 2-3 minutes until the ribs are cooked white, then remove the ribs. Stewed pork ribs: Add boiling water, then add boiled pork ribs, green onion segments and tangerine peel, then close the lid and simmer until the water boils, add water to bring to a boil and add white radish to simmer for about 1 hour, if you like, add some goji berries, and finally add salt and a little green onion when you open the lid.

First of all, it is necessary to maintain the original nutrition of the ribs, pay attention not to put any seasoning when stewing, just put the ribs into the water, and it is better to stew them in a casserole.

Ingredients: carrots, potatoes, pork ribs, garlic, ginger, green onions.

Ingredients: soy sauce, salt, monosodium glutamate, etc.

Kitchen utensils: pots, plates, etc.

Method steps.

Wash the green onion and cut it into small sections, peel the ginger and garlic, wash it and pat it open with a kitchen knife.

Wash the radish after removing the roots and head and cut it into small pieces, and peel the potatoes and wash them and cut them into small pieces for later use.

After washing the ribs, cut them into small pieces, soak the ribs in clean water for half a day, change the water in the middle, pour out the blood, wash and set aside.

Pour cold water into a wok, bring to a boil over high heat, put the pork ribs in, add a little cooking wine, blanch and remove them.

Once the wok is washed, add the cooked pork ribs, carrots, potatoes, ginger and garlic, as well as an appropriate amount of soy sauce and salt. Add an appropriate amount of water and cook over medium heat for 20 minutes, then turn off the heat.

6. Wait until the pressure cooker is cooled, open the pot, add green onions and an appropriate amount of monosodium glutamate, stir well, and serve on a plate.

The clear soup is generally made by simmering old chicken, ham, lean meat, etc. over low heat, and the soup is clear, mellow and delicious. The clear soup should be made on the basis of hanging soup, and then the puree made of chicken thighs and chicken breasts should be used to make the clear soup. The thick soup generally selects old chicken, ham, pork skin, chicken feet and other meat products with high fat and gelatin content, and is stewed over high heat, and its soup is white, thick and mellow.

the difference between clear soup and thick soup; The consommé is served over low heat, and the soup is clear. The soup is made over high heat, the soup is white, and Lu cuisine is also called milk soup, so the name means that the soup is as thick and white as milk. Collecting thick soup means that the soup is concentrated to a certain purity over high heat, so as to achieve the purpose of cooking by yourself.

Thick soup can only be boiled into a clear soup, because it overboils and removes a lot of substance.

Because the ingredients inside absorb its concentration, the nutrients are not lost.