What kind of pork ribs make a white soup? How to stew? Thanks,

White soup? I don't know, the white soup is basically stewed with fish.

The white color of the soup is because of the protein and collagen.

And the fat forms tiny emulsified particles in the process of heating in the soup, and the milky white color produced is that the fat and protein are boiled out, and the more fat in the meat, the more white the soup is.

The easiest way to want soup white is to put the blanched meat (the meat will be cleaner in the pot under cold water) into the pot, fry it on both sides with a small amount of oil, and then pour it into the stew pan, you can also add a little white vinegar to make it easier to decompose the calcium in the bones (a small amount of vinegar will not have any taste to affect the taste), this method is suitable for pork, beef, mutton, fish, all kinds of meat, ha, try it effectively!

If you want to stew white pork rib soup, you can first soak the pork ribs in water to soak out the blood and dirt inside the ribs. After that, the ribs are stewed in hot water to allow the protein in the ribs to be fully analyzed. When the pork ribs are first put into the pot, use high heat, and after the water is boiled, simmer over low heat for 1 hour to make a white pork rib soup.

1. Soak the pork ribs.

If you want the stewed pork rib soup to be white, you need to soak the pork ribs in water before simmering the pork rib soup, so that the blood and dirt in the pork ribs can be soaked out, or you can also directly put the pork ribs into hot water to soak, so that the blood and dirt in it can come out faster, so that the color of the stewed pork rib soup will be cleaner and free of impurities.

2. Stew pork ribs in hot water.

After the ribs are processed, do not use cold water to stew the ribs, as cold water will cause the meat of the ribs to shrink, and the taste of the stewed ribs will be affected. It is recommended to wait for the water in the pot to boil, and then put the pork ribs into the stew, so that the proteins in the pork ribs can be precipitated, and the color of the pork rib soup will be whiter.

3. Pay attention to the heat.

In the process of stewing pork rib soup, it is also necessary to control the heat, and when the pork ribs are first put into the pot to simmer, use high heat first. When the water in the pot boils again, you need to turn the heat to low and simmer slowly for 1 hour, otherwise the continuous high temperature may cause the nutrients of the ribs to be destroyed.

One of the most crucial steps is to sauté the ribs and then stew them.

The reason for the milky white color of the soup is that the oil and water in the soup form a "water-in-oil" type emulsion. To form this "water-in-oil" type of emulsion, two essential conditions are required, the first is to force out the fat of the ribs, and the simplest and most practical way is to put the ribs in a pot and fry them.

The second condition is to bring the soup to a boil over high heat, because temperatures close to 100 degrees Celsius are more conducive to the formation of a "water-in-oil" emulsion.

The specific operation method and steps of stewing the pork rib soup into milky white:

1) After the ribs are washed and chopped into small pieces, they are blanched in boiling water to remove the blood foam, then removed and washed with warm water and drained.

2) Stir-fry a little oil in a pot and heat it, put in the pork ribs, fry the pork ribs dry, you can add some cooking wine at this time, but do not put soy sauce or other seasonings. The ribs can't be fried too much, just fry a little bit.

3) Then pour boiling water or hot water into the pot, bring to a boil over high heat to keep the soup boiling, after a while you will find that the soup has turned white, then boil for 1 to 2 minutes, turn to low heat and slowly simmer until the ribs are soft and rotten.

What is the technique for boiling bone broth white?

Pot under cold water. When boiling bone broth, it is best to boil it in a pot under cold water, because if you boil it in hot water, the protein of the meat on the surface of the bone is easy to coagulate quickly, which will make the protein on the surface of the bone unable to penetrate into the bone, which may lead to the phenomenon that the bone broth is not boiled white.

Blanch first. It is recommended to blanch the bones before boiling the bone broth, because blanching can remove the blood foam on the surface of the bones, so as to avoid the color of the bones being polluted in advance when boiling into soup, and can make the boiled bone broth more milky.

Flip at regular intervals. Many people think that once the bones are put in the pot, they don't need to be bothered, but in fact, turning the bones regularly while the bone broth is boiling can help promote the rapid dissolution of the oil and fat in the bones, making the bone broth easier to boil white.

Stir-fry in oil first. Under normal circumstances, the oil, connective protein and fatty acids in the bones are not hydrophilic, and under high temperature conditions, they will be dispersed into fine oil droplets suspended on the surface of the bone broth, making the bone broth appear milky white, and then boiling into bone broth can largely boil the bone broth white.

Increase the heat. If you want the bone broth to be boiled white, only the protein, fat, bone oil and other substances in the bones can be cooked at high temperatures, so that it can be slowly transformed into milky white, if the heat is too small to meet the requirements of its dispersion, it is impossible to form a white juice, so if you want the bone broth to be boiled white, you need to increase the heat of the soup.

If you want to stew pork ribs to make a white soup, they are generally stewed, so don't put soy sauce or sauce when stewing pork ribs. After simmering for a long time, a white soup will be simmered.

If you usually eat it, braised pork ribs are also very good, so I will share with you how to make braised pork ribs.

Preparation of braised pork ribs

1.Prepare the ingredients. 1000 grams of pork ribs, a piece of ginger, a small bowl of rock sugar.

2.Blanch. Add an appropriate amount of water to the pot, put it in a pot under cold water, and pour in the pork ribs and an appropriate amount of cooking wine. When boiling over high heat, skim off the foam and remove for later use.

3.Stir-fry sugar color. Heat a wok slightly, pour in an appropriate amount of cooking oil and add rock sugar. Sauté over low heat.

4.Stir-fry until all the rock sugar is melted, and the yellow bubbles start from the bottom of the pan and rise upwards.

5.Pour the ribs into the pan and reduce the heat to medium. Stir-fry quickly. Let each rib be coated in sugar. Add the ginger slices and continue to stir-fry.

6.Add an appropriate amount of soy sauce and stir-fry evenly. Pour in hot water. Next, start seasoning, add the right amount of salt, star anise. Bring to a boil and simmer for about an hour. It's ready to cook!

Nutritional value of pork ribs:In addition to providing high-quality protein, fat and vitamins necessary for human physiological activities, pork ribs also contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., especially rich in calcium to maintain bone health.

Whether it is a child or an adult, many people love pork ribs very much, because the taste of pork ribs is indeed very delicious, and the nutritional value of pork ribs is indeed high. However, if you want to absorb the nutrients in the ribs into the body to the greatest extent, you should pay attention to the use of stewing this way, although the fried ribs are also delicious, but it is indeed a waste in terms of nutrition, it is recommended that you usually choose to stew this way.

About stewed pork ribs, in fact, there is a lot of knowledge, the pork rib soup stewed in the restaurant is white, which looks particularly delicious, and the soup stewed at home may be particularly unsightly in color and light. So, how do you stew pork ribs make a white bone broth? Chefs do this, and the soup is more delicious than the white flavor.

Let's take a look at the correct way to stew pork ribs.

When stewing pork ribs, you should pay attention to the first step, that is, to blanch the pork ribs first, many people do not blanch the pork ribs, which will make the stewed pork rib soup particularly turbid, and it is not safe to eat.

After the ribs are cleaned, boil water in the pot first, the ribs must be boiled under cold water, some people put the ribs into the pot after the water in the pot is hot, this is not the correct practice, it must be blanched when the water is cold. After the ribs are blanched, it is time to cook the ribs, and the ribs must be boiled with hot water, because the ribs have been blanched before, and the ribs have been heated, if the ribs are boiled with cold water at this time, the ribs will shrink, and the meat quality will change, which will make the stewed ribs particularly undelicious, and there is no way to stew the ribs nutritious, so the correct way is to put the ribs into the pot and stew them when the water is hot.

Boiling pork ribs in hot water not only makes the meat of the ribs more delicious, but also makes the protein in the ribs better cooked. The calcium in the pork ribs must also be boiled over high heat before it can flow out successfully.

When cooking pork ribs, if you want to cook a milky white pork rib soup, you must first boil it over high heat, then turn to low heat, cover it and simmer slowly, so that the soup will be very thick and white.

Stew pork ribs, the white soup should be stewed slowly, simmer for an hour or two over medium heat, and the white soup can come out.

Use a casserole with a little more water. Simmer over low heat for about two hours.

Simmer over low heat for a minimum of two hours.

Add some chicken essence and simmer over low heat.

After the fire boils, turn to low heat and boil for 1 hour, the correct method is as follows, prepare the ingredients: pork ribs: 400 grams, winter melon: 300 grams, barley: 20 grams, seeds: 20 grams, ginger: 3 slices, salt: appropriate amount.

1. Put barley and gourd into a container and pour an appropriate amount of water, and then soak it in water for 1-2 hours.

2. Wash the pork ribs and cut them into pieces, blanch them in a pot, then take them out and drain them for later use.

3. Wash the winter melon with water, and then cut it into pieces with a knife for later use.

4. Add 4 bowls of water to the pot, add the pork ribs, barley, gourd and ginger slices.

5. After the fire boils, pour in the winter melon, then turn to low heat and cook for 1 hour.

6. Add an appropriate amount of salt to taste before cooking.

After the ribs are cleaned, blanch them first, remove the blood foam, and copy them out to cool. Then put boiling water into the pot, simmer over low heat, add seasoning, add salt. During the stewing process, skim out the soup foam from time to time and simmer for about an hour and a half to boil out the white soup.

Main materials; Pork ribs 500 grams.

Accessories; Ingredients: 1 cooking wine, 20 grams, 10 grams of salt, 1000 ml of water, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 5 ml of liquor.

1. Wash the pork ribs, add cold water and boil for two minutes, then remove and rinse off the foam.

2. Put people in the pressure cooker and add all the accessories.

3. Press the key of the pork ribs in the pressure cooker, after the end of the sound, wait for the gas to be discharged, then you can get out of the pot and sprinkle in coriander or chives.

4. Finished picture of stewed pork rib soup.

When you buy fresh ribs, you can rinse them twice, and then soak them in warm water for 1 hour to soak out the blood in the ribs, so that the ribs are very clean. Some friends may say, how to get rid of the fishy pork ribs soaked in this way? I would like to share with you that after the pork ribs are soaked in blood, they are marinated with light soy sauce, cooking wine, green onions, ginger, and salt for 30 minutes.

When stewing pork ribs, remember not to blanch them first, the chef will teach you a trick, the pork ribs are tender and delicious, and they are so fragrant! Now I would like to share with you how to stew pork ribs in our hometown. Add oil to the hot pan, fry the sugar color with rock sugar, after the sugar color is fried, add the marinated pork ribs, stir-fry until the ribs are colored, add star anise, cinnamon, bay leaves and other spices and fry until fragrant, add hot water, boil over high heat, simmer for 30 minutes on low heat, add an appropriate amount of salt, and then stew for 15 minutes, collect the soup on high heat, so that the stewed pork ribs are soft and rotten and deboned, and they are also very fragrant to eat, and they are special to eat.

Both the elderly and children can eat it with confidence.

Pork rib soup stewed into white soup, you must remember a mantra: "high heat stew, low heat stew, high heat soup, low heat clear soup", as long as you remember this trick, there is no mistake when stewing bone broth, so everyone must remember this point.

Today, I will share these 3 tips with you to ensure that there will be no white stew or thick stew in the stew soup in the future.

Tip 1: Choose ingredients.

We all know that in order to make a good meal, the choice of ingredients is very important, for example, if you are given a large bone (pork ribs) that have been left for a long time and have a peculiar smell, then no matter how you stew, it is impossible to stew a delicious soup, so the choice of ingredients is very important. When we buy large bones, we should pay attention to the fact that the color of fresh bones is light red, and the meat will have a very obvious sticky feeling to the touch. On the other hand, if the meat is dark red in color and slimy to the touch, the ingredients are basically not fresh.

Tip 2: How to clean the bones (ribs).

Many people think that stewed bone broth has nothing to do with the cleaning of the ingredients, but this idea is wrong. There are two kinds of bone cleaning methods in restaurants, one is frozen bone meat, which needs to be soaked in water for a long time. The second type is fresh bones (ribs), which are rinsed with running water.

Then blanch, when blanching, you must pay attention, whether you buy frozen bones or fresh bones, you need to cook in a pot under cold water and simmer over low heat, so that the blood in the bones can be easily removed.

Tip 3: Soup stew formula.

If you want to stew bone (pork ribs) soup into a white soup, you must remember a mantra: "stew soup over high heat, stew vegetables on low heat, thick soup on high heat, clear soup on low heat", as long as you remember this trick, there is no mistake when stewing bone broth, so you must remember this point.

If you want to make pork ribs into white soup, you need to blanch the pork ribs before putting them in a pot of boiling water. In this way, the protein in the meat is quickly coagulated, and when it is simmered for 1-2 years on low heat, the soup is white

Ingredients: 500 grams of pork ribs, 500 grams of winter melon, 50 grams of barley, green onion, ginger, salt, cooking wine, light soy sauce, garlic paste (appropriate amount of each).

1. Wash the ribs and put them in a pot of cold water. Bring the water to a boil over high heat and cook for about 2 minutes.

2. There will be a lot of blood foam being blanched, turn off the heat at this time, carefully remove the ribs, and don't get the blood foam.

3. Boil water in a casserole, after boiling the water over high heat, put the blanched pork ribs, washed barley rice, cooking wine, green onions, and ginger slices into the pot, turn to the lowest heat, and cook for about 1 hour.

4. Then wash the winter melon, peel it again, and cut it into pieces with a kitchen knife.

5. When the time is up, put the chopped winter melon and salt down the pot, turn to high heat to bring the soup to a boil, then turn to the lowest heat, and cook for another 20 minutes, then turn off the heat.

6. Mash 4 cloves of garlic into a puree, add an appropriate amount of light soy sauce, the pork ribs taste relatively light, and they are used to dip and eat.

7. When drinking, you can add salt, white pepper and minced chives in an appropriate amount according to your taste.