When to put salt when stewing ribs, and when to add salt when to stew ribs in a pressure cooker

Stewed pork ribs are generally put in salt when the ribs are blanched and put into the pressure cooker to stew

Ingredients: 2 star anise, 1-2 cinnamon, 4-5 bay leaves, appropriate amount of cooking wine.

Excipients: 5 pieces of rock sugar, a section of green onion, appropriate amount of ginger, appropriate amount of salt.

Method: 1. First of all, wash the prepared pork ribs.

2. Before boiling the ribs, blanch the ribs with boiling water, that is, put the ribs into clean water and boil them over high heat to skim off the floating debris.

3. Put the pork ribs into the pressure cooker, add an appropriate amount of water, just over the ribs, and add star anise, cinnamon, salt, bay leaves, cooking wine, rock sugar, green onions, and ginger slices.

4. Simmer until the pot makes a sound for about 7 9 minutes.

If you boil the soup.

Put all the ingredients of green onion, ginger, garlic and salt together.

Excipients: 2 tablespoons of light soy sauce, 5 tablespoons of rice wine, 1 small handful of Sichuan pepper, 1 star anise, 1 canopy of cola, 3 teaspoons of salt, 1 teaspoon of Sichuan pepper, 2 star anise, 1 small piece of cinnamon, 2 cloves, 2 bay leaves.

The meat is delivered in a cooler. Comes with a number of cooling ice packs.

Disassemble the plastic strap directly, soak it in water and wash it for later use.

Put green onions, ginger slices, 2 tablespoons of rice wine, star anise, Sichuan peppercorns and ribs in a pot, bring to a boil over high heat, skim off the foam, remove and set aside.

Cook in the remaining rice wine, add light soy sauce and cola and bring to a boil. The amount of water is about the same height as the ribs. This is based on one's own pots and pans.

Put in the red pepper and five-spice bun cut into sections and turn to low heat, cover and simmer for about 45 minutes to 1 hour.

Note:1When blanching, be sure to put the meat in the pot with cold water, put the pepper and star anise, and then put in an appropriate amount of cooking wine, and then boil on the fire to skim off the foam. Cooking wine will take away some of the meat while it is preheated and volatilized.

2.The pork ribs can be put a little oil, fried until slightly browned, and then cooked with an appropriate amount of cooking wine or Huadiao wine and rice wine, and then made a second time to remove the smell and increase the flavor. Then add water and simmer until.

3.When simmering, don't add too much beer, cola, or hot water. Add according to the characteristics of your own pot.

If the pot is well sealed, it can be covered with ribs. The pot is an ordinary iron pot, and the lid is not tightly sealed. But please add enough at once.

Finally, it is recommended to collect the juice properly on high heat, and the taste will be appropriately improved.

Use a pressure cooker to stew the ribs, usually by adding salt at the end of the stew. Let's take a look at how to do it:

Ingredients: pork ribs, green onions, spices, bay leaves, cinnamon, sugar, light soy sauce, salt, etc.

How to make it: 1.Cut the pork ribs into small pieces and wash them in clean water.

2.Put a pot of water in it and bring it to a boil over high heat. Blanch the ribs in a pan for a while, remove to cool and drain.

3.Cut the green onions into green onion segments and set aside, peel the garlic and pat the ginger for later use.

4.Place the ribs in a pressure cooker and sauté dry. Add sugar and stir-fry until the ribs are browned.

5.Add green onions, ginger, peppercorns and garlic and stir-fry. Add soy sauce, cinnamon, bay leaves, cooking wine, chili pepper and hot water, stir-fry well.

6.Start the pressure cooker button and cook for about half an hour.

7.Once the pressure cooker has cooled, open the lid and put it inEdible salt。Cover and simmer for a while.

Pressure cooker tips for stewing pork ribs:

1.It is best to buy ribs and small ribs for stewed ribs. It tastes more tender and the meat is leaner.

2.The ribs must be blanched in hot water, which will remove the fishy smell and also remove the meat foam.

3.When stir-frying pork ribs, you should keep stir-frying, otherwise it will be easy to get hot. The added sugar can be added as you like.

4.The pressure cooker consumes less water, so you don't need to add too much water. Otherwise, it will affect the taste, and it will not look good.

5.Be sure to wait until all the gas in the pressure cooker is discharged before lifting the lid, and safety comes first.

6.If the pressure cooker seal at home is relatively old, then the cooking time of the ribs will be longer, so be sure to control the time yourself.

Remove from the pan and put again.

Ingredients: 500 grams of pork chops.

Accessories: 1 bowl of fried tofu, 300 grams of eggs, 1 handful of rape heart.

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of pumping, appropriate amount of pumping, 2 spoons of sweet noodle sauce, appropriate amount of bay leaf, 1 grass fruit, appropriate amount of brown sugar, appropriate amount of water.

1. Cut the pork ribs into pieces, fly water in the green onion, ginger and pepper water to remove the blood foam 2. Rinse the pork ribs with water, stir in the green onion, ginger and garlic, dark soy sauce, light soy sauce, cooking wine, and brown sugar.

3. Put it in a sealed plastic bag and put it in the refrigerator when it is cold.

4. Take out the marinated pork ribs, pour them into the pressure cooker, put two spoons of sweet noodle sauce, bay leaves, grass fruit, cinnamon, star anise, and mix well.

5. Put water into more than half of the ribs, add fried tofu or other side dishes, and pressure cooker for 15 minutes.

Ingredients: Pork ribs.

Excipients: garlic seasoning: soy sauce, liquor, rock sugar.

The production process is to put water in the pot, wash the pork ribs and put them in the pot, remove the blood foam after boiling over high heat, add garlic, soy sauce, rock sugar, white wine, cover and simmer over medium heat for 20 minutes, and then season and reduce the juice over high heat after opening the lid.

Ingredients: 8 10 pork chops, 1 tablespoon Korean yuzu honey, garlic slices and a little green garlic.

Marinated pork ribs :(1) 1 large Korean pear (if you don't have one, use a canned colander and keep the juice), 1 onion, more than a dozen garlic grains, and 1 ginger.

2) 2 tablespoons sesame oil, 1 tablespoon maltose, 1/2 cup of light soy sauce, 3 tablespoons of cooking wine, 1/2 cup of water (if you use a wave basket juice, you will not use water), 1 teaspoon of sesame seeds.

Production process. 1. The material (1) is put into a juicer to form a paste, and the impurities are filtered out, leaving only the juice. Add (2) and stir well to make a drowning meat sauce. Mix the ribs in the roast sauce and place in the refrigerator for 24 hours.

2. Heat two tablespoons of oil, add garlic slices and stir-fry until fragrant, then remove and set aside, and leave the garlic oil in the pot.

3. Add half a bowl of marinated pork ribs juice to the pot, put the pork ribs in, turn to low heat after boiling on high heat, cover and cook for 10 minutes (turning over once during the period). Lift the lid and turn to medium heat until the soup begins to dry, add grapefruit honey and mix well, and use chopsticks to dip the pork ribs one by one and wipe the gradually saccharified soup in the pot to perfect the color, and the pot is ready. Serve with crispy garlic slices and green garlic.

Chop 300g of belly or steak into pieces.

Excipients]: 300 grams of potatoes, 1 small onion, 1 teaspoon minced garlic.

Seasoning Marinade】:

1/2 teaspoon salt, 21 2 teaspoons sugar, 2 tablespoons tomato juice, 2 teaspoons sauce, 1/2 tablespoon light soy sauce, 4 cups water 13.

Starch: 1 teaspoon cornstarch, 2 tablespoons water.

1. Peel and wash the potatoes, soak the corners in water for half an hour, and drain the water.

2. Wash the pork ribs and wipe them dry, add 1 teaspoon of dark soy sauce and mix well.

3. Heat the pot, add 2 tablespoons of oil, sake well, add a pair of potatoes and fry a pair of yellowish potatoes, and serve.

4. Put the onion, minced garlic and pork ribs into the pot and explode until slightly yellow, add half a tablespoon of wine, season and boil, and simmer for 15 minutes. Stir the potatoes with chopsticks, simmer for about 15 minutes until the pork ribs and potatoes are thickened.

After buying pork ribs, blanch them with boiling water, and then burst them with ginger, green onions, ginger, garlic, monosodium glutamate, salt, and then put them in a pressure cooker to stew.

You can put some vinegar when copying: in order to get out the oil in the bones, you can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value. Just put less on it, don't taste it.

Put the salt 8-10 minutes before it comes out of the pan to taste.

The time of stewing depends on you, and it is estimated that you will not have time to pinch the watch. In general, the longer the stew, the better. If you want to eat pork ribs and drink pork rib soup, you can only use less ingredients when the ribs are stewed, it is very little, that is, the ribs are made, you think that the color is too white and clear, and it tastes too light, and this degree is the most suitable for making soup.

It's not like usual, after eating pork ribs and drinking soup, there is no other taste for saltiness, and I put steamed buns in my mouth when I patronize, this kind of pork ribs, I will process it again.

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The correct way to do this should be to add salt to taste the pork rib soup 5 minutes before it comes out of the pan. If you put salt at the beginning, the stewed pork ribs will become old and woody, and the soup will not taste good. Therefore, the best time to add salt to taste at the end of the stew is the best time.

After the salt is heated at a high temperature continuously, it will affect the taste of the food, and will destroy the nutrients of the food, especially when stewing pork ribs, if you put salt first, it will make the stewed pork ribs become very old, and it will be very firewood to eat, so whether it is stewed pork rib soup or other soups, it is best to put salt in the back.

Precautions for stewed pork ribs

1.If the stewed pork ribs are for soup, when choosing pork ribs, you should try to choose pork ribs or pork stick bones, because there is less fat in this part, and the stewed pork rib soup is not too greasy, fragrant and refreshing.

2.Rinse the ribs with water before stewing them, because only cleaned ribs can make a fragrant pork rib soup. After the ribs are rinsed, they need to be boiled in boiling water for another two minutes to remove the blood foam from the ribs and avoid affecting the taste.

3.Before stewing the pork ribs, you must put cold water in the pot, and you must put enough water in it at one time, because you can't add water a second time in the middle of the stewed pork ribs, otherwise the soup will not be fresh enough.

4.Be sure to wait until the bone broth is almost ready to cook before adding salt, because the density of salt is high, which will cause the meat on the ribs to shrink, and if salt is added too early, it will cause the taste of the meat to deteriorate.

5.When the pork rib soup gradually turns white, you can add an appropriate amount of vinegar, which can allow the calcium in the bones to overflow sufficiently.

6.If you want the pork rib soup to have a richer flavor, you can add some vegetables as ingredients when simmering the pork rib soup, the most common ones are corn, cabbage, greens, etc.

The above content reference: Encyclopedia - stewed pork ribs.

10 minutes before cooking. If the salt is put too early and boiled for too long, it will have a chemical reaction with the meat, causing the water in the meat to lose and the protein to be locked, which not only makes it difficult for the meat to simmer, but also affects the taste of the soup and makes the soup lose its umami. After putting salt in the stew at the end, do not stir, otherwise there will be a smell of raw salt, just cover and boil for about ten minutes, and the salt will completely dissolve in the soup.

It is best to put salt about 10 minutes before stewed pork ribs out of the pot, if the salt is put too early and the salt is boiled for too long, it will have a chemical reaction with the meat, so that the water in the meat is lost, and the protein is locked, which not only makes it difficult for the meat to stew, but also affects the taste of the soup and makes the soup lose its umami.

After putting salt in the stew at the end, do not stir, otherwise there will be a smell of raw salt, just cover and boil for about ten minutes, and the salt will completely dissolve in the soup.