Do you put MSG in the pork ribs dish, put chicken essence and MSG in the stewed pork ribs first

Preparation of braised pork ribs Ingredients: pork ribs, ginger, green onion, spices (star anise, fennel, kaempa, cinnamon, grass fruit, cloves, bay leaves), Sichuan pepper (a little), salt, monosodium glutamate, sugar, cooking wine, soy sauce (dark soy sauce) Method: 1. Cut the pork ribs into 4 cm segments and put them in boiling water to remove the blood, pick up and wash and set aside.

Slice the ginger, wash the green onion and tie it into a knot (about 3 roots) 2. Pour oil into the pot, and add sugar at the same time when the oil is still cold (more, about one part of sugar, or 3 parts of oil), and slowly fry the sugar over low heat. When the sugar water begins to turn brown-red, and begins to bubble brownish-red, immediately pour the pork ribs into the pot and stir well, then add ginger slices, peppercorns and spices, stir-fry the fragrance, pour in a little cooking wine and soy sauce to color, mix with water, add salt and green onion knots, turn to low heat and slowly burn until the pork ribs are soft, then remove the green onions and large spices in the pot, reduce the juice over high heat, and when the soup becomes thicker, add monosodium glutamate and start the pot. 3. Prepare pork ribs with a little fat first (I don't think the whole thin ones are as delicious as this), and you can prepare as many as you want, but ask the meat seller to chop them for you; 4. Add water and an appropriate amount of salt to cook the pork ribs until they are eight mature, and if the time is sufficient, they can be cooked in a rice burger; 5. Take out the pork ribs (soup for later use), drain them and put them in the oil pan (don't have too much oil, because the fried pork ribs will also produce oil) and stir-fry, first pour in the rice wine and fry the wine, then add soy sauce to fry the sauce, and then pour the soup into the pot, don't pour too much at a time, fry again, pour and fry a few more times, and fry until the juice is half dry for the last time

1. You can put more rice wine soy sauce and color. The soy sauce must be put a little later, and don't fry it for too long, because it is easy to paste the pot, and you must not put MSG; 2. Be sure to stir-fry more, so that the color of the ribs will be uniform and good-looking; 3. The characteristics of this method are that the steps are simple and flavorful. Also, the extra soup can also be cooked into side dishes, and you can drink it directly with a sprinkle of chopped green onions, which is really a lot of money.

It is possible to make this dish monosodium glutamate, but it is best not to put monosodium glutamate, which is not good for people's health.

Is it better to let it go or not to let it go!!

MSG can cause hair loss, so it is recommended to add kelp, which has the taste of MSG and does not have the reaction of MSG.

<> stewed pork ribs do not have to use chicken essence.

and monosodium glutamate. One. Reason:

1. Because of the broth.

It already has the characteristics of umami, fragrance and clearness, while monosodium glutamate has only one umami, and its umami and the umami of the broth cannot be equated. If monosodium glutamate is used, the original taste will be masked, resulting in a nondescript taste of the dish.

2. From the perspective of hygiene, chicken essence is non-toxic and harmless to the human body, but when cooking, if too much chicken essence is added to the balance, it will destroy the original taste of the dish and affect the taste.

Two. Stewed pork ribs method:

1. Chop the pork chops into small pieces, blanch them in the pot of boiling sun, remove them and rinse them with cold water, re-put them in the pot of boiling water, and put the green onions, ginger and cooking wine.

Simmer the peppercorn noodles over medium heat for 90 minutes, remove the bones; Peel the white radish, cut it into strips, and blanch it with boiling water to remove the raw taste.

2. Continue to boil the pork rib soup cooked in the pot, add the pork ribs and radish strips, and simmer for 15 minutes.

It is not necessary to use chicken essence and monosodium glutamate to make pork ribs. One. Reason:

1. Because the broth itself has the characteristics of umami, fragrant and clear, MSG has only one umami, and its umami and the umami of the broth cannot be equated. If monosodium glutamate is used, the original flavor will be masked by the plum oak, resulting in a nondescript taste of the dish. 2. From the perspective of hygiene, chicken essence is non-toxic and harmless to the human body, but when cooking, if too much chicken essence is added, it will destroy the original core taste of the dish and affect the taste.

You can put MSG.

The outside is crispy and the inside is tender, not hard or soft, the pieces are not connected, sweet, salty and palatable. MSG has the effect of relieving neurasthenia, increasing the umami taste of food, and participating in the synthesis of protein. Monosodium glutamate, the main ingredient in monosodium glutamate, which alleviates neurasthenia, also has the effect of changing chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.

Deep-fried ribs recipe

Chop the pork ribs into pieces of 2 to 3 centimeters, soak them in light salt water, change the water, and wash the blood. Drain and drain. Stir the tender meat powder with water, pour it into the pork ribs and mix well, then add the green onion, minced ginger, salt, light soy sauce, mix well, and marinate for half an hour.

Add eggs, white sesame seeds, and cornstarch. Stir to combine. Put about 1.5 catties of oil in the pot and burn until it is hot.

Put in the ribs and fry until eight ripe and remove them. Heat the oil until it is 90% hot, add the pork ribs and fry again.

Choose fresh pork ribs, ribs and cartilage (2 kg of meat per kilogram of bone). Chop and marinate: Chop the ribs into 3 cm cubes, wash them with water, remove and drain the water.

Chop the green onion and ginger into minced pieces, pour them into a container and mix well with other condiments, then pour in the pork ribs and stir well, and marinate for 30 minutes.

Paste and fry, use 5000 grams of water, and stir starch, flour and eggs into a dry paste. Pour the marinated pork ribs into the paste along with the condiments and stir well with a wooden stick. Heat the oil to 180, pour in the ribs, pay attention to fry well, after about 10 minutes, the surface of the ribs is dark yellow and take out, that is, the finished product.

Stewed pork ribs do not have to use chicken essence and MSG.

One. Reasons: 1. Because the broth itself has the characteristics of freshness, fragrance and clearness, monosodium glutamate has only one umami, and its umami and the umami of the broth cannot be equated. If monosodium glutamate is used, the original taste will be masked, resulting in a nondescript taste of the dish.

2. From the perspective of hygiene, chicken essence is non-toxic and harmless to the human body, but when cooking, if too much chicken essence is added, it will destroy the original taste of the dish and affect the taste.

Two. Stewed pork ribs method:

1. Chop the pork chops into small pieces, blanch them in a boiling pot, remove them and rinse them with cold water, re-enter them into the pot of boiling water, put the onions, ginger, cooking wine, and peppercorn noodles, cook and stew over medium heat for 90 minutes, and remove the bones; Peel the white radish, cut it into strips, and blanch it with boiling water to remove the raw taste.

2. Continue to boil the pork rib soup boiled in the pot, add the pork ribs and radish strips, and simmer for 15 minutes, the meat is balanced and rotten, and the radish is soft.