Why is the meat of braised pork ribs so hard What should I pay attention to when burning?

Hehe. Your ribs should be grabbed with cornstarch first, and then let go before burning! And it's best not to burn it for too long!

The reasons for the return of braised pork ribs to chai and hardness are as follows:

1. The selection of materials is wrong.

In the selection of pork ribs, it is necessary to choose fat and thin pork ribs, not all lean meat, otherwise there is no oil in the meat, and the ribs will be more chai.

2. No blanching.

Braised pork ribs are very hard to make it possible that there is no blanching, blanching can not only remove the residual blood and fishy smell in the meat, but also make the braised pork ribs more soft and rotten.

3. Put too much salt when marinating.

Many people marinate the pork ribs first when making braised pork ribs, but too much salt will easily dehydrate the meat on the ribs and become more chai. In addition, adding salt too early will also harden the protein.

4. No starch.

Another reason why the braised pork ribs are chai and hard is that the ribs are not starched in advance when frying the ribs. The starched pork ribs will be smoother and tenderer, and you won't feel firewood when you fry them.

What we usually eat in restaurants tastes very good and makes people want to stop, but when we try to make it at Nianwan's house, we find that it is not so easy to try. I didn't know much before, but after I went to the restaurant and consulted a chef, I went home and tried it a few more times, and finally succeeded. It turns out that the correct way to make braised pork is like this, and there is one step that must not be missed.

First of all, we prepare a piece of pork belly with skin, 10 grams of red tung pepper, a piece of ginger, a green onion, 5 grams of salt, 5 grams of rock sugar, 5 grams of Sichuan pepper, 3 grams of star anise, and 3 grams of bay leaves.

First of all, we use a knife to cut the pork belly into just the size of the mouth, if you are a kitchen novice, you can cut the meat into smaller pieces, which will make it easier to cook, but also make the meat more flavorful, and can shorten the preparation time. Then soak the sliced pork belly in clean water for about 20 minutes, so that the blood can drain completely.

Then pour an appropriate amount of peanut oil into the pot, and when it starts to smoke, put the spices and green onions, ginger and chili peppers that have just been prepared into the pot and fry them for a while, then pour the cut meat pieces into the pot and stir-fry them over medium heat for a while. Wait until the pieces of meat turn yellow and the oil starts to run out, then we fry for another five minutes, then take the pieces out and strain the oil out of them.

Then add a little water to the pot, put rock sugar, stir-fry constantly with a spatula, and then wait until the liquid in the pot begins to boil, then pour the pork belly into it and stir-fry well. Next, add a little dark soy sauce to color, turn to low heat after boiling on high heat, and simmer slowly. Then when the juice is almost finished, take it out, sprinkle some chopped green onions on top to garnish, and the delicious braised pork is ready.

The first is to blanch the water with hot water to lock the sail bridge to hold the umami of the meat, the second is to put the salt after putting it, and put the salt to taste when it is about to come out of the pot, and the third is to cook it for as much time as possible, so that the meat can eliminate this soft and rotten state. Fourth, when collecting the juice, it must be quickly harvested.

Because you don't have enough time to cook, the pork ribs are generally simmered for 1 and a half hours.

Meat firewood is the wrong way you cut meat, don't cut it along the wire, cut it horizontally, and soak it in water for two more hours.

If the ribs are not blanched before cooking, they will be very hard.

A little, light soy sauce: 10 grams, ginger slices: appropriate amount, brown sugar:

20 grams, edible oil: appropriate amount, boiling water: appropriate amount, star anise:

Two. 1. Wash the pork ribs and cut them into pieces, then put them in a pot to blanch the water, then take them out and drain the water for later use.

2. Heat the oil, then add an appropriate amount of brown sugar to melt and fry until caramelized.

3. Pour in the blanched pork ribs and stir-fry for color, then stir-fry ginger slices, light soy sauce, star anise, and a little salt to make a good appearance.

4. Pour in an appropriate amount of boiling water, then cover with a lid and simmer over medium-low heat for 30 minutes.

After a few minutes, turn on high heat to reduce the juice.

6. Prepare a clean and waterless container, and put out the boiled braised pork ribs and enjoy.

Braised pork ribs should be blanched first if they are not hard and resistant, and the following is the specific method:

Ingredients: 500g pork ribs, appropriate amount of oil, 15ml cooking wine, 30ml light soy sauce, 45ml rock sugar, 60ml white vinegar, 1 star anise.

1. Boil a pot of water, put the ribs in and blanch them, and remove them when they turn white.

2. Drain the pork ribs and put them on a plate for later use.

3. Put a little oil in the pan, pour the pork ribs into it and stir-fry slightly.

4. Add 15ml of prepared cooking wine, 30ml of light soy sauce, 45ml of rock sugar, and 60ml of white vinegar to the pot one by one.

5. After stir-frying evenly, add boiling water to the pot to cover the ribs.

6. Or Min add another star anise to the pot and cover the pot and simmer together.

7. When the water is simmered until there is still one-third left, turn on the high heat to collect the juice, and keep stirring when collecting the juice to avoid sticking to the pan.

8. After the juice is collected, remove from the pot and serve on the plate, and the braised pork ribs are ready to eat.

Obviously I followed the tutorial, why is the meat made by others soft and rotten while the meat made by myself is really hard, what is going on? If I eat too many braised pork ribs, will I gain weight?

The braised pork ribs are hard meat.

If it is hard, it may be that the salt is added early, and the salt will make the protein hard; If you don't want to be hard, you should not put salt at the end, or simply don't put salt, and the saltiness depends on soy sauce. Also, put a clove or two of garlic while stewing to make the meat more tender. Also, simmer over low heat.

Do braised pork ribs make you fat.

Braised pork ribs is a relatively greasy food, of course you will get fat if you eat too much, but you also need to pay attention to the balance of nutrition during the period, so you can eat less braised pork ribs appropriately, the most important principle is to keep your mouth open and open your legs, in terms of diet, don't eat too greasy food, try to eat less sweets, don't eat too much, and at the same time develop a good habit of exercising every day, preferably aerobic exercise, which can improve the body's basal metabolic rate.

Braised pork ribs in cold or hot water.

Blanch the blood from the pork ribs in boiling water to make the soup more delicious (don't blanch it too much, just a few seconds). When boiling the soup, you should use it in a pot under cold water to bring out the taste and nutrients. If you boil the soup in hot water, it will make the pork ribs and meat shrink rapidly, so that the nutrients cannot come out, so that when eating, you will not be able to fully absorb the nutrients, and the taste will not come out.

What ingredients are used for braised pork ribs.

Making braised pork ribs is not complicated, but if you want to do a good job of this dish, then you must prepare all the required materials before this, which is the key to production, and it is also the premise of the production of the materials required, mainly half a catty of pork ribs, the ribs must ensure that they are fresh and high-quality, which can not be neglected, and you also need to prepare an appropriate amount of seasonings, such as fennel, soy sauce, edible salt, olive oil, ginger slices, etc., after all these materials are prepared in place, and then the specific production of braised pork ribs.