How do you think ribs are good ribs? How to choose ribs

Don't be visibly watery, but sticky; The color should not be too red or white, it should look fresh, and it should be decided according to the cooking method, for example, if you want to make soup, you need to use bone sticks, and if you are making sweet and sour pork ribs, you need to choose ribs.

If you have been cooking for a long time, it is best to find the same or two companies that sell pork, and be familiar with the master. I have a friend who communicates more with the master, has a long-term deal, and after a long time, the master will tell him what meat is better today, and if he wants to buy something that happens to be not fresh, the master will also tell him.

After a long time, I will also be optimistic about the bad.

1.Pick the bones small, the big ones are big pigs, not delicious, firewood.

2,。Take your hand and press it, don't have obvious water, it feels sticky to your hands, not water-injected meat.

3.Look at the color, not too red or too white, it feels like it looks fresher.

4.Don't be too cheap.

See if the ribs are flat.

The flat ribs prove that the pig's bones are fully developed, and such pigs generally have a long growth period (10-11 months).

Pork ribs that are not fully developed are rounded, and the growth period of this pig is only a few months.

Therefore, good pork ribs are very good in terms of taste and nutrition.

Careful people can see that the pork ribs of the Fortress Mountain and the mountains and forests are flat, and the meat is very fragrant, and the regular consumption of such pork ribs is very good for health.

Pork ribs refer to the ribs and vertebrae of a pig and are a substitute ingredient for cooking dishes. For example, braised pork ribs is a home-cooked dish. At the same time, pork ribs can also refer to the ribs and vertebrae left after skinning pigs, cows, sheep and other animals.

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs. Pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Small chops - small chops refer to the ribs of the pork belly close to the belly, which are ribs and sub-ribs on the upper side, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

Sub-chop - Sub-chop refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice. The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the texture is slightly greasy. It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.

Large chops - large chops are the parts where the tenderloin and the loin are connected, also known as meat steaks, mostly used for deep frying, mainly meat slices, but with pork ribs, in addition to increasing the amount of meat slices to make the area of meat slices appear larger, when frying, it will also increase the unique aroma of large bones, which is also the characteristic of fried meat steaks. In addition to frying, you can also marinate large ribs, but before marinating, you need to go through a frying or rapid frying procedure, which is used to seal the blood water of the big bones, so as not to flow out during the cooking process, affecting the color of the meat slices and soup sweat. It is suitable for frying and marinating, if it is fried, it should be cut a little thinner, and if it is fried, it should be thicker.

Ribs – Ribs are flaky ribs in the ribcage, the meat layer is relatively thin, the meat is relatively lean, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Since the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to buy. For example, the flaky grilled ribs are tender in the middle.

After chopping small pieces, pick out the thicker part of the meat layer can be used for steaming, frying, and braising it, and the large slices are suitable for grilling.

How to choose pork ribs is as follows:

First: the type of pork ribs.

Pork ribs are a general term for pork ribs, pork ribs as a whole can be divided into the front row and the back row, the front row is next to the front leg of the pig's four ribs, the front row is more crispy than the back row, the meat is thinner than the back row, the meat is more tender, and it is easier to remove the bones, so if we use it to grill whole ribs or braised ribs, it is recommended to use the front row, and the back row is easy to cause the taste to be more chai, and it is not convenient to gnaw.

The back row is compared to the back ribs, compared with the front row, the meat in the back row is thicker, and it tastes more chewy, and there is more bone marrow in the back row of bones, and the bone marrow is still a lot of benefits for our body, so if you stew pork rib soup, the back row is better.

Second: the color of the pork ribs.

Whether it is buying ribs or meat, we all want to choose fresh, the color of the meat on the fresh ribs should be red with white, the color is more bright, the color of the stale ribs is dark, or too white, such ribs should be stored for a long time, it is recommended not to buy.

Third: Smell the smell.

The smell also represents whether the ribs are fresh or not, many friends say how to judge the smell, most of the meat or ribs have a meaty smell, which is very smelly.

In fact, fresh pork ribs have a normal smell of meat, but if the ribs are stored for too long or due to improper storage, the ribs will have a strange taste or a sour smell, and this kind of deterioration will cause harm to our body.

Fourth: Touch the surface of the ribs.

When buying pork ribs, touch the surface of the ribs, the surface is very smooth and tender, such ribs are fresh, on the contrary, if the surface of the ribs is very sticky, especially easy to get hands, such ribs may have deteriorated, it is recommended not to buy.

1: Look at whether the ribs are very long, so that you can confirm whether the pig is big or small, tender or old. Of course, the more tender the better! Make braised ......, sweet and sour, grilled chops, steamed

2: Good ribs basically have to be more or less lean to be on them, so how much is appropriate? It can't be thicker than the bones, it has to be a little less, otherwise how to call pork ribs, simply call it meat chops!

Why can't it be more meaty? Maybe you don't understand it, but I think it's normal. Because the ribs are topped with tenderloin, the best piece of lean meat!

But you are wrong, the pork ribs are not made by meat, but by bones, and the bones have a strong aroma after being copied, which increases the flavor of the dish.

3: The bones of the spine connected to the ribs must not be too many, because they are keels, which are specially used for soup, as you can imagine. Not to mention cheap, there is no beauty at all, not to mention the tongue in the mouth when you eat it, and the meat on it is not even, it is difficult to eat good meat!

Many people only know that pork ribs are delicious, but they don't know how to choose pork ribs. I'm going to tell you about it today.