What is the reason why the pork ribs and lotus root soup are made with very dry meat?

I think there are three reasons, 1: Your ribs may have been frozen in the refrigerator, and the frozen meat will become dehydrated, and the meat will taste thick and dry. 2：

Just like other friends said, stewing for too long, we stew pork ribs in restaurants for about 25 minutes after boiling, stewing for too long will also harden the fibers of the meat and lose its elasticity, so it tastes very hard! 3: The selection of materials is wrong, many places that sell pork ribs are divided into various categories to sell, including large chops and small chops, large chops are close to the keel (the larger end of the ribs), this kind of pork ribs has a lot of lean meat This kind of meat is actually the back willow meat, also known as tenderloin, this kind of meat is very coarse and old when boiled in water, not suitable for stew!

I don't know if you have any of these situations!

Oh, soak it in vinegar before you do it, and don't have too long to do it, how long have you been eating? The pressure cooker will be fine for a while.

It is difficult to separate the lotus root The ribs are cooked quickly It is the usual pot for 30 minutes just right, put some white radish to taste, before the ribs are made, boil it in hot water slightly Put some white vinegar wine to remove the taste.

The first reason is that the pig may be too old, or it may be refrigerated or frozen for too long.

The second type of reason, if you start to use hot water to remove the dirt, when you put it into the pot again, do not heat the water and stew it directly, but put cold water.

If you stew it for too long, the meat will become a little firewood, and the fat will dissolve into the soup or be absorbed by other ingredients.

1.It may be that the ribs are filled with water, so chai.

2.The soup is not thick, the meat is not juiced, it is tasteless, and it feels old.

3.It's short, I stew the ribs for about two hours, but it's not a pressure cooker.

Don't pause for 15 minutes longer to pass a small fire.

Here's a trick to make the meat taste tender and tender - before simmering in the pot, wash the pork ribs with blood and water, then put them in a large bowl, simply drain the water, sprinkle with starch or tender meat powder, mix well, wait for more than 10 minutes to wash again (wash the starch), and then put them in the pot to simmer ......(Pick up the specific starch for a few minutes, decide for yourself, the longer the time, the more tender the meat).

Pressure cookers affect the taste! The pork ribs are stewed for half an hour (low heat), and then the lotus root is stewed for half an hour, and the taste of low heat stew is much better!

The recipe of pork ribs and lotus root soup is detailed Cuisine and efficacy: delicious porridge soup.

Ingredients for pork ribs and lotus root soup: Ingredients: pork bones, pork ribs, lotus root, ginger slices, salt, pepper, a small amount of chicken essence, green onion teach you how to make pork ribs and lotus root soup, how to make pork ribs and lotus root soup is delicious Wash and chop large pieces of pork bones, wash the pork ribs and cut the blood and water into sections, cut large pieces with a lotus hob and less oil, put ginger slices, fry the pork ribs in the pot until they change color, put the soup pot with cold water and ginger slices, put the pork ribs and big bones, boil over high heat and stir up the foam and turn to low heat to stew After a few hours, put the lotus root stew and continue to stew for half an hour (depending on the situation of the lotus root) When eating, put salt, pepper, and a small amount of chicken essenceFinally, sprinkle with chopped green onions and it's OK.

1.The question of the variety of lotus root. If you want to buy old lotus root, the color of the lotus root is pink, this is the pink lotus, and the other is white, the taste is very crisp, and it is suitable for stir-frying. 2.For the processing of pork ribs and lotus root soup, the lotus root should be marinated with salt for one hour, then rinsed and stewed to be very powdery.

I bought crisp lotus root, and the crisp lotus root will not be bad no matter how long it is stewed.

When stewing pork ribs with lotus root, it is best not to buy crisp lotus root, but to buy pink lotus root; Crispy lotus root is suitable for stir-frying or cold dressing, if you use it to stew pork ribs, even if you stew it for a long time, it will taste hard; If you stew pork ribs with powder lotus root, you can generally use it for 40-60 minutes, and it tastes very powdery and creamy;

It's better not to stew for too long:

If you stew for too long, you will lose some nutrients;

The lotus root may be stewed and crushed.

The stew should use safflower lotus root to eat noodles. In addition, the lotus root is generally not cut with a knife, and the method of knife pat is used.

You don't boil it directly in hot water, it's better to stew it in cold water! And you can add a pinch of salt to it.

It usually takes 15-20 minutes to press the ribs and lotus root in a pressure cooker.

The specific method of pressure cooker pressing pork ribs and lotus root is as follows:

Boil a pot of boiling water, take out the pork ribs and blanch them in boiling water first, put them in an empty bowl for later use, you can put a few slices of ginger in the boiling water, you can remove the smell of meat.

Wash the lotus root, cut it and put it in a pressure cooker with the pork ribs, and then add water, the water should be four or five centimeters higher than the ingredients. Add a little ginger slices and a drop or two of oil to the pressure cooker, you can put a small spoonful of salt, not too much, and add more salt when it comes out of the pan.

3.Turn on high heat to cook, turn to medium heat and cook for 15-20 minutes when the pressure cooker is gasped.

4.Sprinkle half of the chopped green onion at the bottom of the bowl and pour the food into the bowl, then sprinkle the other half of the chopped green onion, so that the chopped green onion can be added to the soup.

Method 1Cut the lotus root into wedge-shaped pieces.

2.Bring a pot of boiling water and pour half into another pot. Put the lotus root cubes in one of the pots and cook over medium heat.

3.Put fresh pork ribs in another pot, simmer on high heat for 3 minutes, pour out the oil and water, then put the white pork ribs into the pot with lotus root, add ginger slices and green onion at the same time, cover and cook over high heat.

4.After about 10 minutes, open the lid, stir slightly with a spoon, cut the chili pepper into two sections, put an appropriate amount of pepper and fennel into the pot, add a small amount of salt, and then cover and simmer over medium heat.

After a few minutes, add an appropriate amount of chicken essence and salt to the tumbling soup, mix it slightly, then cover and simmer over low heat for 10 minutes, then sprinkle some MSG, open the lid and simmer over low heat for about 2 minutes.

Practice 2 1Wash the ribs and cut them into inch segments, wash the lotus root, scrape off the rough skin on the surface with a knife, and then cut the hob pieces for later use.

3.Take a soup pot, pour in the fried pork ribs, fill it with boiling water, then put in the lotus root pieces and red dates, boil over a strong fire and then simmer over low heat for 1 hour, add salt and pepper to taste.

Pork ribs stewed lotus root soup is very nutritious, which contains a lot of bone collagen and protein, regular eating of pork ribs and lotus root can not only improve the body's resistance, but also enhance the bone, so that the incidence of osteoporosis is greatly reduced.

Blanch the pork ribs, wash the lotus root, and put some vinegar.

Tender and fresh.

How to make pork ribs and lotus root soup:

1.Wash the pork ribs, cut them into 4 cm pieces, scrape the lotus root with chopsticks, put it on the cutting board, break it with a knife, and cut it into the same pieces as the pork ribs. Ginger wash and pat break.

2.Mix an appropriate amount of boiling water in the pressure cooker, add pork ribs, lotus root, ginger, refined salt, pepper noodles and stew, wait for a while before serving.

Key to operation: After adding pork ribs and other ingredients, use medium heat; It only takes 20 minutes for the air valve to bury the air and lift the pot away from the fire.

In Hubei, the pot used to simmer this pot of soup, we have called "simmering pot", and some are called "crockpot" and "jar". It is made of clay with a rough feel, and some have been used from generation to generation and are durable to burn.

The fire of simmering soup, the best is the honeycomb coal stove, if the fire is big, open the damper, when the soup is open, close the small damper, simmer a pot of soup at night, and get up the next morning, use a bowl of lotus root soup too early, nothing makes you more comfortable than this.

1. To make the pork ribs and lotus root soup make the soup thicker and whiter, do not add soy sauce to the soup, and then add starch water to boil the soup and stir, so that the soup will be thicker and whiter.

Second, the practice of pork ribs and lotus root soup:

Ingredients: 500 grams of pork ribs, 100 grams of lotus root, 10 dried red dates, 2 green onions, 5 grams of ginger, 10 grams of starch, 6 grams of salt, 5 ml of vinegar, 4 grams of chicken essence.

1. Wash the ribs with water several times until the blood is washed, drain the water and put them on a plate, add salt and vinegar, mix well and marinate for more than 10 minutes.

2. Put the dried jujube in a bowl in advance and soak it in water for about half an hour, if there is no time, the jujube can also be soaked without water.

3. Peel off the skin of the lotus root, wash and control the water, cut it into thick pieces, cut the green onion into segments, and cut the ginger into slices.

4. Put the marinated pork ribs into the pressure cooker, then add the lotus root, red dates, green onion and ginger to it.

5. Add an appropriate amount of water, dial the pressure cooker button to the "pork rib soup", and when the time is up, unpress the pressure cooker and open the lid.

6. Put the pork rib soup into a wok, add starch to cold water to dissolve, add starch water to boil and slowly stir over low heat for about 2 minutes, turn off the heat and add chicken essence.

Ingredients Recipe Calories: 930 kcal

Ingredients: Beef to taste, Tomato to taste.

Method steps.

1. Clean the beef and cut it into square cubes.

Add cold water to the pot (do not use boiling water, boiling cold water can remove the blood water from the beef)** bring to a boil. Cook until the beef is soft and drained.

Shred the onion. Carrots cut into diamond-shaped slices.

Wash the tomatoes and cut into cubes.

Slice the green onions and clove the garlic.

Add the tomato cubes and stir-fry until tender.

Add the beef cubes and garlic cloves and stir-fry.

Add an appropriate amount of water and simmer for half an hour (it is best to use a casserole to stew).

Add the onion and carrots and simmer for 10 minutes, adding the seasoning.

end precautions.

The tomatoes are sautéed very badly, and the soup will be a little thicker.

How to stew the lotus root in the pork rib lotus root soup: The main ingredients are two lotus roots and two pork ribs.

Seasoning: Sichuan pepper, star anise, salt, soy sauce, chicken essence, pepper, cooking wine, sugar, 6 cloves of garlic, 20 grams of ginger. The production process is as follows.

Step 1: Wash the ribs, cut the lotus root into hob pieces, soak them in lightly salted water, and drain them before putting them in the pot.

Step 2: Heat the cooking oil, put the pepper star anise into it, pour in the pork ribs cooking wine and stir-fry, after changing color, directly put in the lotus root, and then stir-fry for a while, add salt and boiled water to the casserole to stew.

The third step is to adjust the casserole to low heat and simmer slowly after boiling, at this time, you can put soy sauce first, and then cover the pot and simmer for about 3 hours until the lotus root is rotten.

Step 4: Add sugar, garlic and ginger slices in the middle of the slow cooking, stir regularly to avoid sticking to the pan, and also make the heating more even.

Step 5: After the lotus root pork ribs are stewed, add the chicken essence and pepper, stir well and then start the pot.

Today I will share with you a delicious lotus root roasted pork ribs, the pork ribs are crispy, the lotus root is soft and glutinous, all the dishes are colorful and delicious! Lotus root pork rib soup, a very classic nourishing soup, every year when the lotus root is on the market, our family will make it three or five or seven times, and then eat a "fresh".

Interestingly, a nourishing soup that everyone often eats, was not familiar many years ago. When I first arrived in the northern region. I cooked a pot of lotus root pork rib soup and invited a friend to eat, but I didn't expect my good friend to be surprised, saying that it was the first time I saw this kind of behavior.

After that, I told a lot of people that they had never cooked like this.

Pork ribs roasted lotus root] Required information: pork ribs, lotus root, ginger slices, chives, garlic, shallots, dried chili, rice wine, vegetable oil, bean paste, light soy sauce, edible salt, monosodium glutamate The method is as follows:

Start by preparing a pot in advance, and then pour plenty of water into the pot. Add the cleaned pork ribs, then pour in some ginger slices, shallots and an appropriate amount of rice wine. Then light the fire, bring the water to a boil, and when the blood in the ribs has been boiled, turn off the heat.

Wash the boiled pork ribs with water, then take the original soup from which the pork ribs are boiled in the pot and set aside. Prepare an appropriate amount of dried chili peppers in advance, and cut the shallots into segments; Cut the ginger slices into cubes; Peel multiple more whole garlic pieces. Remove the skin of the lotus root, wash it and cut it into pieces of the right size.

Note that you can't use an iron knife when cutting the lotus root, as the lotus root will turn black when it touches the iron).

Prepare a stone pot in advance, pour an appropriate amount of vegetable oil into the pot first, and when the oil temperature is high, first put in the green onion, ginger, garlic, and chili pepper to fry the fragrance. Then add some bean paste, and stir the pot again to remove the chili oil.

Pour in the pork ribs and stir-fry well, then add the original soup and some light soy sauce to the pot. At the end, turn on the heat to bring the juice to a boil, then turn to low heat and simmer for about 1 and a half hours. Put the chopped lotus root cubes in a pot and cook for 20 minutes.

The lotus root can also be simmered for longer or shorter depending on your preferred taste).

In the boiled lotus root, add an appropriate amount of edible salt and monosodium glutamate to prepare. Finally, put out the boiled lotus root pork ribs and sprinkle some green onions. A delicious lotus root roasted pork ribs is ready! It's delicious, so try it now!

Pork ribs should be selected net ribs, such ribs taste better, more flavorful, lotus root can be put into the pot, simmer slowly, and finally stew together for ten minutes before eating.

Put the chopped pork ribs into the basin, add water and soak for half an hour, remove the blood water, change the water halfway, handle the lotus root when soaking, peel and wash, and cut into large hob pieces, or thick pieces. Generally, many people are waiting to pour the lotus root slices into the pork ribs and stew them together. I'll teach you a trick.

Add an extra step before simmering. In this step, the lotus root slices are stirred with salt and then marinated for 20 minutes. After this operation, the lotus root will not turn black after boiling in the pot, which is a very good trick, and the lotus root has a bottom taste and is more delicious.

First wash and blanch the pork ribs, peel and cut the lotus root into pieces, pour the lotus root pork ribs into the pot together, add a little ginger, and then cook on high heat for 15 minutes, turn to low heat and cook for an hour, so that the stewed lotus root pork rib soup is delicious.