Why do you need to remove the blood water before the ribs are cooked, and how to remove the blood wa

Remove the blood from the ribs, if you don't do this, the ribs will find blood and bubbles in the soup when you add it to the water, and the soup will look dirty.

If you don't want to do this, just add the ribs when the water is boiling, so there will be no blood and bubbles.

If you want to fry the pork ribs before simmering them in water, you don't need to go through the water once. The pork ribs can be fried directly in the pan.

It is mainly to remove the fish, and there are impurities in the residual blood to increase the taste.

It's so good-looking, you're so delicious.

Ribs to remove blood and waterThe correct way to do it:

1.First of all, we buy back the ribs first cut into pieces, and then soak them in water or rinse them with long running water, if you are reluctant to pay for water, you can directly soak them in water, generally change the water more than 3 times, that is, after seeing the blood in the basin turn red, change the clean water, and don't put anything in the water.

2.Then you have to put cold water in the pot, directly put the soaked ribs into the pot, and heat it slowly, in the process of heating the ribs, there will be a lot of white foam floating on it, which must be skimmed off with a spoon, this is blood water.

3.When the ribs are boiled in the pot, they need to be boiled for a little longer, and generally need to be boiled for 3-5 minutes after the water is boiled, so that the blood in the bones can also be boiled out. So it needs to be cooked thoroughly.

4.After the ribs are cooked, they also need to be leaked out and cleaned with clean water, and there are two places that need to be paid attention to when cleaning, one is to wash off the blood foam on the ribs, and the other is to wash off the bone residue of the ribs, wash it white, no matter what soup is stewed, there will be no soup that is not fragrant.

Don't believe the master who cooks the ribs with hot water, if the ribs are put into the hot water pot, the surface of the ribs will be scalded by the boiling water the moment they are put into the pot, and the blood inside will not come out at all!

Steps to blanch pork ribs.

Ingredients: Appropriate amount of meat (meat that needs to be blanched) and appropriate amount of water.

1. The first type: cold water blanching method (suitable for meat with many peculiar smells, heavy blood stains, and thawing, such as pig's trotters, mutton, pork ribs, etc.);

2. Pour water into the pot, heat, then put cooking wine and pork ribs, frothe, and turn from time to time during the period;

3. After the water boils, remove it and put it in cold water to wash off the blood.

4. The second type: boiling water blanching method (suitable for less blood stains and fresher meat, such as chicken, duck, pig, pork ribs, etc.);

5. Bring the water to a boil in the pot, add the meat, turn to low heat after boiling again, and skim off the foam;

6. Then take it out and put the meat in hot water at 70 or 80 degrees to wash off the blood.

7. The third type: rapid blanching method (suitable for squid, octopus and other seafood);

8. Take half a pot of water, turn on high heat, add green onion knots, ginger slices and seafood, boil until boiling, and cook for about 30 seconds;

9. When the time is up, take out the seafood and pass it through the ice water again.

Cold soaking of pork ribs for two to three hours can remove blood.

Soak the ribs in cold water, not only will the blood of the ribs be soaked out, but the dirt inside the ribs will also be soaked. Generally, it takes two or three hours to remove the blood in the ribs by this method, and the water needs to be replaced many times during the soaking period.

Using this method to remove the blood and water in the ribs has the advantage that it will not affect the pork ribs, but the disadvantage is that it takes a long time.

Tips for cooking ribs:

Tip 1: Now many people stew pork ribs, stewed meat and stewed chicken have to blanch first, feel that not blanching as if it is not clean, in fact, stewed ribs do not need to be blanched, first stewed ribs should be rinsed with live water, do not blister, that is, put the ribs under the faucet, rinse with flowing water for 20 minutes, remove blood, remove the smell and maintain the nutrition of the ribs, and the meat quality of the ribs is more tender in this way.

Tip 2: Put the rinsed pork ribs into a pot of cold water, heat slowly over low heat until the water boils, immediately take out the pork ribs and wash the foam in warm water and let it cool, and then put it in a cold water casserole with green onion and ginger, boil over medium heat and turn down low heat and simmer for 40 minutes, this is a stewed pork ribs, the meat is fragrant and tender, the bone broth is clear and white, you can put salt when it is eight minutes cooked, and the salt will also affect the taste of the meat. Don't add too much seasoning, affect the original fragrance, stew in a pressure cooker always feel that the fragrance and taste are wrong, stew until the taste of the pork ribs is suitable, too bad and not delicious.

The right heat is delicious.

Tip 3: There is no need to add other seasonings when you get out of the pot, because the heat is simmered slowly, so that the fragrance in the bones and the bone marrow will be stewed out, and the soup is particularly fragrant.

If it is urgent, making soup or braised it, then boil the pork ribs in water to remove the blood water, so as to remove the smell of blood.

But the standard practice in the restaurant is not to boil water, because if you do sweet and sour and steaming, boiling water in advance will make the meat old, affecting the quality of the final finished dish, it is to remove the bloody smell of the way is: put the ribs in a vessel, add water to cover, soak for about half an hour and then pour out the water. In this way, the meat is "bleached", and then it is called "acid discharge".

If you stew soup, put the pork ribs that have been rinsed with blood water into the pot, add water and boil, at this time there will be some "blood foam" floating, skim the blood foam clean, and the soup for cooking pork ribs is not poured out, which is called "original soup".

Only when the family is greedy for convenience and does not have time to soak the ribs for half an hour, they use the trick of boiling water.

Of course, you need to remove blood and water, and one of the major problems in cooking pork rib porridge is to remove the fishy smell, and the culprit of the fishy smell is pig blood, which seriously affects the taste of the pork ribs, and the color of the pork ribs will be very ugly, making people lose their appetite. Not to mention the taste, which has also been affected.

What's more, there is blood and water that is unhygienic.

1.Wash the ribs, cut them into pieces, and blanch them in boiling water for later use.

2.Peel off the skin of the taro, cut it into pieces, wash it, and fry it in a 120 degree oil pan over low heat until the skin is yellow, then drain the grease and set aside.

3.After the water boils, add the washed rice, turn to low heat and stir while cooking for about 20 minutes, then add the pork ribs from recipe 1 and continue to cook for 30 minutes, then add the taro from recipe 2 and cook together for 10 minutes, and finally mix well with all the seasonings.

Fresh pork rib porridge.

Ingredients: 100 grams of rice, 150 grams of small ribs, 50 grams of coriander, about 600 grams of water, cooked lard.

25 grams, 3 grams of salt, monosodium glutamate.

grams, 10 grams of sesame oil, pepper.

2 grams. Production:

1. Pick up the debris of the rice and wash it cleanly; Wash the pork ribs, chop them into small pieces of 2 cm square, blanch them with boiling water to remove the blood stains, and remove the water; Wash the parsley and chop it into finely chopped pieces.

2. Put the pot on the fire, put water, rice and pork ribs, boil over high heat, change to medium-low heat and boil for 1 and a half hours, until the rice soup is thick and the pork ribs become crispy, add salt, monosodium glutamate and cooked lard, and stir well.

3. Before eating, divide the porridge into bowls, pour sesame oil, sprinkle pepper and chopped coriander, and mix well.

Yes, boil it in water first, which is often referred to as blanching, so that you can remove the debris and foam on the surface of the ribs, so that after processing, the porridge made of pork ribs will taste more delicious. The general steps to make porridge with pork ribs: soak the rice for about half an hour in advance.

If you have red dates at home, take two or three or so, wash them, remove the pits, and cut them into thin shreds. Ginger is a must, it is very flavorful, peel and cut as thin as possible. Chop the green onion into minced pieces, add water to the pot, add the pork ribs, and blanch.

Put an appropriate amount of water in an electric pressure cooker. Keep in mind that you should not use an iron pot to cook porridge, and the electric pressure cooker does not waste water, which is much less than the water in a general casserole. Put in the blanched pork ribs, add three slices of ginger and one green onion.

Press the porridge button to cook for fifteen minutes first, so that the flavor will be more intense, not to mention, the pork ribs are soft and glutinous. After cooking, remove the green onion knots, pour in the soaked rice, and stir with a spoon. Then add the shredded red dates and cook for 15 minutes.

After cooking, open the lid and add the ginger shreds.

A pinch of salt, chicken broth mix, stir well, cover and continue to simmer for another 5 minutes. Finally, sprinkle green onion foam, wow, those who have eaten smoked pork ribs in the countryside know this fragrance.

Pork ribs porridge can be cooked with pork ribs and porridge, before cooking porridge, you can wash the pork ribs and put them in the pot to blanch, remove the blood, and then take out the water, and then put the rice and pork ribs together in the pot and boil over high heat, change to medium and low heat and boil for an hour and a half, add salt and pepper to taste before leaving the pot, and it's OK.

How to make porridge with pork ribs.

Is pork rib porridge boiled first or porridge first.

Ingredients for pork rib porridge: 100 grams of rice, 150 grams of pork ribs, 600 grams of water, 3 grams of salt, 2 grams of pepper.

1. Blanch the pork ribs.

First of all, wash the rice, wash the ribs and cut them into small pieces, blanch them in boiling water to remove the blood stains in the water, and remove the water.

2. Cook porridge. Pour the rice and pork ribs into the pot together, add about 600 grams of water, bring to a boil over high heat, turn to medium-low heat and simmer for about an hour and a half.

3. Add seasoning.

Cook until the rice soup is cooked, you can add salt and pepper to taste, stir well, and the pork rib porridge is ready.

When making pork ribs, you need to use hot water to boil the ribs first to get blood water, mainly to boil the ribs and then fry them, which tastes particularly good. When making pork rib porridge, it is okay to wash the ribs in advance and remove the blood before cooking. According to our different tips in life, it is convenient to come.

To make pork rib porridge, you can put a little salt, and the porridge that comes out of this way is very appetizing and especially good for the body. Of course, the ribs are bloody, otherwise, if you drink it to your heart, you haven't heard of it, you haven't seen it, and you won't feel that there is any nutrition in Hexi, but it is necessary to wash the ribs.

Its practical hot water boils the pork ribs first to remove the blood, that is because the ribs can be better washed, the meat can be baked very badly, and the porridge and the main can be better put in, which is particularly delicious. Everyone's cooking method is different, but the skills are similar, and you can also make delicious pork ribs to cook rice after mastering it. In fact, we usually wash the pork ribs in advance, and then add clean water to cook porridge and rice, which is convenient for accountants to save a lot of time in life.

Yes. Because the blood water will float up when it meets hot water, commonly known as the foam, the porridge cooked by the pork ribs with the blood foam removed is more beautiful and tastes better.

If you need it, you should cool the pot directly, do not cover the pot, boil to skim off the blood foam, and wash it with water, so that there will be no fishy smell.

It is necessary to remove the blood water, because the blood water contains too many purines, which can cause gout! After soaking the water and blood, put it in cold water and boil it out, and then make porridge! Boiling blood in hot water locks up in the meat!

Yes, blanch it in hot water to remove the bloody gas.

It is necessary to boil the blood in boiling water, so that there is no smell of blood.

When making pork rib porridge, you need to boil the pork ribs with hot water to remove the blood, if you don't remove the blood water in advance, there will be a lot of white foam boiled on the surface, which looks dirty, and you can't get it clean even if you take it out.

That's for sure. And you have to wash it again with clean water. And that's not all. If at the time of cooking porridge. It has a layer of white foam on top. You're still going to skim it off.

It's a must! The pork ribs cooked in that way will not have that blood type smell, and they are clean and hygienic.

The pork ribs are soaked in tap water for about half an hour to remove the blood and clean them, and then the ribs are blanched in hot water to remove the fishy smell and impurities, and the pork ribs porridge is delicious.

If necessary, boil it and rinse it with water.

It must be needed, otherwise the pork ribs will be particularly fishy when boiled inside.

Place it directly in cool water. Then heat and boil, remove the ribs, and you can remove the blood from the ribs. Mozi is discharged.

Blanching the pork ribs in cold water will remove the fishy smell even more.

It should be needed, otherwise the purine is too high.

I definitely want to boil it and skim the blood foam.

Otherwise, there will be blood foam and fishy smell when boiled.

Generally, as long as it is meat, it needs to be blanched.

This is the case, it must be blanched.

One is that you didn't blanch the pot under cold water when you crossed the water, and the other is that you didn't rinse it with hot water after blanching. I hope to adopt it with all hands!

1. First of all, blanch the ribs cut into segments in hot water, take out the ribs after about two to three minutes, and immediately put them in cold water, because the pork ribs need to be removed before making soup, that is, blood, so the ribs that have been removed from the blood stain can continue to cook.

2. Add hot water to continue boiling after removing the blood water, because the nutrients of the bones will condense in the bones when exposed to cold water, so this method retains the ingredients of the ribs to a great extent.

3. Because the bone marrow of the ribs is still there, the nutrients of the ribs are not lost, and the nutrients in the ribs will be fully utilized after only a long time of soup.