Can braised pork ribs be blanched without blanching, blanching braised pork ribs with hot or cold wa

Be sure to blanch the water, so that the blood and water on the ribs can be washed off, and the cooked food will taste better.

Blanch blanched pork ribs with cold water.

Blanching the ribs here with cold water is not just pouring the ribs into cold water and washing them for a while. Instead, put the pork ribs out in a pot under cold water, and after the water boils, remove the blood bubbles floating on the water, and then remove the ribs, wash them with warm water and set aside.

This is done so that the blood trapped in the ribs slowly overflows as the water gets warmer and hotter. Otherwise, use hot water directly into the pot, and the blood remaining in the ribs will directly coagulate inside. The pork rib soup produced in this way is cloudy and does not look good, making people lose their appetite when they look at it.

Contraindications for the consumption of braised cavity bones:

1. Pork ribs are served with pork, and pork should not be mixed with black plum, licorice, crucian carp, shrimp, and pigeon.

Snails, almonds, donkey meat, lamb liver.

Eat coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef.

2. Don't drink a lot of tea immediately after eating pork.

3. Damp heat. People with phlegm stagnation and inner content are better off not eating pork ribs.

4. Compared with vegetables, pork ribs are high-fat and high-calorie foods, so people with obesity and high blood lipids should not eat more.

5. During the period of cold and fever, acute enteritis infection.

Not suitable for eating ribs.

6. Fractures. It is not advisable to eat pork ribs in the early stage, a small amount can be eaten in the middle stage, and a good therapeutic effect can be achieved in the later stage.

Although it is a particularly ordinary home-cooked dish, it is also very particular when making braised pork ribs, and it is not possible to do without two brushes, and there are several particularly critical steps that need to be mastered when making this dish. When making braised pork ribs, first clean it and blanch it, remember to choose a pot under cold water when blanching, so as to better remove the bacteria on the pork and the bloody smell inside. The next step is also special, the key is to start frying the sugar color, you can add some vegetable oil to the pot when frying the sugar color, it is best to choose rock sugar, because the sugar color fried in this way is not only good-looking and delicious, remember to boil the sugar color with low heat, if you choose a high fire, it is easy to appear burnt, and the sugar color will taste bitter, if the sugar color is not fried well, the whole dish will affect the taste, even the chef is unable to save, as long as the sugar color is fried, The result of this dish will be full of color, flavor and flavor.

Finally, when frying pork ribs, you can put some condiments, chili peppers, peppercorns, etc., until these white bones are all colored, you can add some water, when adding water in this step, remember to add hot water, because pork ribs have been in the process of high temperature, and suddenly encounter cold water meat will become firm and affect the taste when eating, remember to cover the lid after adding hot water, and stuff it for a while, until the soup inside is reduced, and finally sprinkle with chopped green onions, and reduce the juice over high heat, Sprinkle with sesame seeds and serve.

Of course, Nao pork ribs are hot water, and its function is that the microvessels of the meat quickly solidify in the hot water, so that the blood in the meat will no longer flow out, avoid the soup from becoming black and dirty when cooking, and also remove the smell of blood.

If you wait for cold water to boil, the ribs are almost cooked. This can make it difficult for the ribs to absorb the flavor when cooking.

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, the meat of the ribs will shrink rapidly, so that the nutrients cannot come out, so that the nutrients cannot be fully absorbed when eating, and the taste will not come out.

Blanching the ribs is a must before they are braised in water. Impurities and odors can be removed. Pork ribs in a pot under cold water, while adding a little ginger slices and a little cooking wine.

Blanching braised pork ribs is best done with hot water. Stir-frying meat in hot water is a bit cleaner. If you blanch the meat in cold water, you shouldn't be able to go, and it smells fishy!

Blanching the braised pork ribs, it is best to blanch them with cold water, fry the ribs with boiling water and the blood water will not come out.

When blanching the ribs, you should choose a pot under cold water, which can effectively clean up the impurities in the ribs.

Braised pork ribs blanched in cold water, the stewed pork ribs are smoother and more delicate, and the taste is pure and delicious.

Blanch the braised pork ribs with cold water, the bad blood in the ribs is discharged, and the meat is locked.

Blanch the ribs with cold water, because in the process of slowly heating, the dirt contained in the meat will be brought out, and there will be a lot of strange foam in the water.

Blanch the ribs with cold water, because in the process of slowly heating, the dirt contained in the meat will be brought out, and there will be a lot of strange foam in the water.

Advantages of blanching cold water.

The advantage of blanching pork ribs in cold water is that it is conducive to protecting the nutrients inside, and the soup will become more delicious in the later stage, and if the blanching is directly under the hot water, the protein inside the meat will coagulate, so that the soup loses its umami and nutrition, and the meat quality will become very chai.

Bring cold water to a boil and rinse with cold water!

Blanched pork ribs are required before making them.

The purpose of blanching pork ribs is mainly to remove the blood and fishy smell in the ribs. And blanching is usually done with cold water, put the ribs in the pot until the cold water boils, and then remove the foam from the water.

Pork ribs contain more sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, and the calcium content is extremely high. In addition to protein, fat and vitamins, pork ribs also contain a lot of nutrients such as calcium phosphate, collagen, and bone mucin.

It is better to blanch in advance. Because if you boil water in advance, you can remove impurities from the ribs. It makes the grilled pork ribs more delicious.

Blanch the pork ribs in advance, so as to remove the foam in the ribs, heat the oil, add the green onions, ginger and garlic and stir-fry until fragrant, pour the blanched pork ribs into the pot, fry until they change color, and then put in half a bottle of beer to simmer.

It is better to blanch the water in advance, so that the blood foam and excess fat of the ribs can be blanched, and the roasted ribs will not be very greasy.

No. Blanching pork ribs is to remove the blood in the ribs, remove too much bloody smell, and not blanching will greatly reduce the deliciousness of the ribs. Chop the ribs, blanch them in a pot under cold water, remove them and then add ingredients and condiments, so that the flavor of the ribs can be best reflected.

Pork ribs can be made into sweet and sour pork ribs, salt-and-pepper pork ribs, spicy pork ribs and other delicacies. Uneaten raw pork ribs should be sealed in a plastic bag.

Precautions for blanching pork ribsIt is best to use a pot under cold water to blanch the ribs: When blanching, the ribs are put into the pot at the same time as the cold water. Because the pork ribs are relatively large and need to be heated for a long time, heating them in a hot water pot will cause the phenomenon of undercooking on the inside and overcooking on the outside.

If the ribs are heated in boiling water, the outside will shrink immediately, and the internal school and fishy smell are difficult to eliminate, so it must be heated from cold water, and turned several times halfway to make it evenly heated.

Blanching is good.

Ingredients: 500g pork ribs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, ginger and garlic, appropriate amount of cooking wine, appropriate amount of braised soy sauce, appropriate amount of star anise, appropriate amount of Sichuan pepper.

Preparation of braised pork ribs.

1. Prepare the ingredients, wash the pork ribs and cut them into pieces.

2. Blanch the pork ribs in cold water to remove the blood, and remove them for later use.

3. Stir-fry the shallots, ginger, garlic, peppercorns and star anise in the oil.

4. Add the blanched pork ribs and fry until golden brown on both sides, add an appropriate amount of cooking wine to remove the smell.

5. Add an appropriate amount of water and braised soy sauce and simmer for 30 minutes, and finally add an appropriate amount of salt to turn off the heat.

6. Remove from the pot and pour into a plate.

Braised pork ribs need to be blanched, so let's take a look at the steps.

Braised pork ribs] Ingredients: 2 catties of pork ribs, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, more than a dozen peppercorns, 1 large ingredient, 1 small section of cinnamon, 2-3 bay leaves, 1-2 dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of rock sugar

Steps:1When buying pork ribs, directly ask the merchant to cut the ribs into sections, which is time-consuming and laborious.

2.Add water to the pot, blanch the ribs under cold water, add cold water when blanching the ribs, the blood foam of the ribs can be fully boiled, and the ribs will not be fishy.

3.After the water boils, skim off the floating foam, cook for 4-5 minutes, remove the ribs, wash them with warm water, remove and drain the water for later use. The water of the pork ribs should be drained, otherwise it will be easy to splash oil when stir-frying.

4.Prepare the seasoning, make braised dishes, you need to fry the sugar color, many people don't know whether it is better to use white sugar or rock sugar, the color effect of fried sugar with rock sugar is better, and the taste and color are better than white sugar, the color of the finished dish is particularly red and bright, and the color will not turn black, the coloring effect is long-lasting, the color of the sugar color fried with rock sugar is lighter, but its taste is fragrant and not too sweet.

5.Heat the pan first, pour in a small amount of cooking oil, and turn the wok around so that the oil covers the whole wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and quickly break the rock sugar and break it up.

Continue to stir the rock sugar over low heat until the rock sugar completely turns into a liquid shape. Use low heat all the time when frying the sugar, which will be slower. Be sure to stir the sugar constantly when frying the sugar.

6.As the temperature continues to rise, the yellow bubbles turn into yellow foam, continue to heat, and the color becomes jujube red, at this time, you will smell the aroma of caramel, and the sugar color will be fried.

7.Immediately add the ribs and stir-fry to color the ribs.

8.Add green onions, ginger slices, garlic granules, Sichuan peppercorns, seasonings, dried chili peppers, cinnamon, bay leaves, and stir-fry until fragrant. Then pour in cooking wine, light soy sauce and braised soy sauce and stir-fry evenly.

9.Add hot water, stew the ribs with hot water, the amount of water and the ribs are the same, the ribs are boiled for a long time, the water should be added at one time, if the water is not enough halfway, the water should also be heated, boil over high heat, cover the pot, turn to low heat and simmer for 40-50 minutes.

10.When the time is up, add salt to taste, collect the juice over high heat, and when there is a little soup left, turn off the heat, put it on a plate, and a plate of braised pork ribs with full color and flavor is ready.

Everyone's heart is different, and the ribs are also different, so it is necessary to decide whether to blanch the braised pork ribs according to the actual situation.

It should be blanched with ribs under cool water.

1. It is recommended to blanch the bones next to the braised pork ribs and then cook them, which can effectively remove the blood and fishy smell in the ribs after blanching, and also shorten the subsequent cooking time, so that the pork ribs are more tender and fragrant. Pay attention to the pot under cold water when blanching, so as not to overheat the water temperature and cause the meat of the ribs to shrink.

2. Braised pork ribs is a home-cooked dish, which is made of pork ribs as the main raw material, with dried chili cracks, ginger slices, Sichuan pepper, star anise, cloves, salt, light soy sauce, cooking wine, dark soy sauce, rock sugar and other accessories.

3. Before blanching the pork ribs, you need to clean the impurities and blood on the surface with cold water, and when you put them in the pot to blanch, you can add an appropriate amount of ginger, green onions, cooking wine and other ingredients to remove the fishy smell, and you can get out of the pot about 1 to 2 minutes after the water boils.

4. When making braised pork ribs, you need to add sugar and stir-fry the sugar color first, and then transfer the pork ribs to medium heat and simmer and collect the juice, so that the pork ribs are golden red in color, salty and fragrant, and can be eaten by the general public.