Stewed pork ribs: Pork ribs need to be marinated in cornstarch

General steps to stew pork ribs:

Cut the ribs and blanch them in boiling water to remove the blood.

After taking it out, boil the boiling water again, put the blanched pork ribs in, green onions, ginger, peppercorns, and a little spice, and simmer over low heat. Add a little salt during the period to make the ribs flavorful. Until the meat of the ribs can be pierced with chopsticks, it is basically cooked.

At this time, you can put some vegetables in it and stew it with pork ribs. After the vegetables are stewed, the soup is reduced on high heat, and the appropriate salt and monosodium glutamate are added to the pot.

Tips for stewed pork ribs that are easy to rot:

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Stewed pork rib soup is more fresh tips:

When simmering pork ribs, add a few pieces of washed orange zest to the pan to remove the odor and greasy feeling, and at the same time, make your soup taste more delicious.

Stewed pork ribs are best stewed until the bones of the ribs can be chewed.

a. If you want to eat bones to supplement calcium, you should stew for about 2 hours, and chew the bones when eating, because the calcium in the bones is difficult to integrate into the water, so I hope the soup will be nutritious and delicious for a long time.

b. If you just want to eat pork ribs, it doesn't take long, about 30 to 50 minutes to eat.

Here's a very simple way to do it: Abbreviation: 12345

Specific method: One pound of pork ribs, wash them with water, blanch them in boiling water to remove blood and oil splashes, and then put the pork ribs in a casserole, add: one spoonful of cooking wine, two spoons of sugar, three spoons of vinegar, four spoons of light soy sauce, and five spoons of water.

After the heat boils, change to low heat and simmer for 20 minutes, if you don't want to have a sweet taste, put less sugar and vinegar, and if you want to eat spicy, put some dried chili. This is a recipe that my friend's mother is good at, and every time I make it, everyone says it tastes good and I don't feel greasy. You can try.

It also depends on what soup you want to cook, and it doesn't mean that all pork rib soup needs to be marinated。Generally speaking, I will hang the pork ribs in advance, remove the bubbles with the blood and water value, and then put ginger into the soup, so that it will not be so fishy, and there will not be so much oil, and it will be better to drink. After all, this foam will be produced when the meat is cooked, and it is difficult to wash it, so you must use hot water to wash it, and then rinse those and then cook it, so that the soup will not be turbid.

In the case of this corn rib soup, for example, there is no need to marinate. First of all, we have to prepare pork ribs, which can be carried out according to their own amount, corn can be put one, or two, and then add some yams, as well as some carrots, dates, cooking wine and ginger slices according to personal preferences. The first step is to hang the pork ribs, add the cooking wine, remove the foam, and then cook the soup to be more beautiful.

Stir-fry the ribs appropriately, let it fully absorb the flavor, you can put in the green onion and ginger to stir-fry together, before stir-frying, put a little oil to stir-fry, about two or three minutes or so, you should put this rib into the pot and put water, not over the ribs, first boil for about half an hour. After boiling for half an hour, you can put in this corn carrot, because corn is relatively easy to cook, carrots are also relatively easy to cook, and pork ribs need a long time to be able to taste. Add carrots and corn, and boil for about 20 minutes to get out of the pot, of course, if you like to eat a little more umami, you can put some chicken essence or dried shrimp.

The relatively light winter melon pork rib soup does not need to be marinated. Winter melon generally clears away heat and relieves heat, and in summer, you can cook a bowl of light winter melon pork rib soup. The pork ribs are also the same as the above operation, you need to carry out water, and then remove the foam, so that the impurities in the ribs can be cleaned, of course, if you want to clean faster, you can put some cooking wine.

Pork ribs need to be marinated, generally braised pork ribs, steamed pork ribs need to be marinated to absorb the flavor. Generally speaking, there is no need to marinate the soup, because the soup has to be boiled for a long time, and even after pickling, the flavor will be boiled out.

There is no need to marinate, and the pork rib soup will be very salty, losing the original aroma of the meat, and the pickled food is not very good for people's health.

No, you can directly stew the soup by cleaning the blood foam of the ribs, and generally this kind of ribs does not need to be marinated.

No, because the stewed pork ribs take a long time, and those times are enough to make the ribs taste good, and the stewed pork rib soup is very good.

Ingredients: 3000 grams of fresh pork chops, 90 grams of edible salt.

Pickling time: 1. Put the fresh pig in the basin, put on disposable gloves, then grasp the salt in the small plate, grasp it a few times, rub it evenly on both sides of the rib bone, and then gently massage it vigorously. After the process, do not cover it, put it in a cool place and let it naturally marinate the whole process.

2. After marinating for a few hours, the meat of the fresh pork ribs seeps out of the water droplets, after marinating for two days, pour out the water oozing out of the meat in the basin, and then leave one-third of the salt in the small plate, start again, evenly sprinkle on the front and back of the pork ribs, gently rub it again, and then let it marinate naturally for a day.

3. After two pickled pork ribs, blow drying, in the whole process of drying, do not touch water, rain and direct sunlight, blow dry in winter for a month, autumn and spring wind, dry for more than ten days can be eaten, remember to hang in a cool place.

4. Split the pork ribs retrieved after drying them into small pieces with a kitchen knife and put them in packaging bags for frozen storage. Cured pork ribs should not be made too dry, too dry and the meat will be too old after boiling, so there should be a little moisture.

Steamed pork ribs is a special delicacy that many people like to eat, and they usually like to do it at home, but it is not easy to make steamed pork ribs, you need to understand its steps and skills, and the fresh pork ribs purchased back cannot be directly used to make steamed pork ribs, you must add seasonings to marinate it, and wait for it to be steamed in the pot after it tastes, otherwise it will make the steamed pork ribs taste worse.

1. Clean the ribs.

Before making steamed pork ribs, the ribs should be pickled, but before the marinated ribs should be cleaned, the chopped pork ribs should be rinsed with running water, and then put it in warm water to soak, at this time, you need to put in an appropriate amount of edible salt, rub and clean it repeatedly with your hands, wash all the residual blood water in the ribs, and finally rinse it with warm water to control the moisture.

2. Marinate the pork ribs.

After the ribs are cleaned, the moisture should be controlled, if there is any moisture residue, you can use kitchen paper to blot it, then put it in a large basin, put in the dark soy sauce and sugar salt and an appropriate amount of beer, and repeatedly grasp it with your hands, so that the seasoning and the ribs are in full contact, and it is best to marinate for 30 minutes after adjustment, the marinating time is insufficient, and the ribs can not be fully flavored.

Yes, after the ribs are blanched in cold water, smear some bean paste on the ribs, drizzle some light soy sauce, sprinkle some salt, wipe well and let stand for 10 minutes, so as to better remove the fishy smell.

Steamed pork ribs are a very delicious home-cooked dish, and the ribs should be marinated in the process of making them, so that the steamed pork ribs will taste better.

The pork ribs need to be marinated, and the marinating has two effects, one is to remove the fishy smell of the ribs, and the other is that the ribs are more flavorful, and the steamed pork ribs will taste better and the meat will be very tender.

Of course, it needs to be marinated, and the ribs should be marinated for at least 10 minutes before making steamed pork ribs, otherwise the steamed pork ribs will not taste good.

How to marinate <> pork ribs, and how to marinate them to make them more flavorful? It can be marinated with some compound seasonings, such as sour plum sauce and tomatoes. Steamed pork ribs with sour plum sauce are often made at home, and children like to eat them very much.

Steamed pork ribs with sour plum sauce is a new method of sweet and sour pork ribs, the home-style sweet and sour pork ribs should be fried in oil or fried in oil, and then stewed in sweet and sour sauce, but my husband doesn't like the taste of vinegar, so the sweet and sour pork ribs I make are neither fried nor put in sweet and sour sauce. Today, I will share with you this delicious steamed pork ribs with sour plum sauce, the ingredients that need to be prepared are: 2 pork ribs, 2 tablespoons of sour plum sauce, 1 tablespoon of tomato paste, appropriate amount of salt, a piece of ginger, an appropriate amount of chopped green onions, and a small handful of white sesame seeds.

Step 1: Chop the pork ribs into 3 cm pieces, fresh pork ribs contain a lot of amino acids, which are very delicious to eat, and are also rich in calcium and collagen, which is very suitable for daily calcium supplementation. Steaming pork ribs can preserve the nutrients of the pork ribs to the greatest extent.

Step 2: Peel the ginger and cut it into shreds, wash the chopped green onion and cut it into small pieces and set it aside for later use.

Step 3: Prepare a large bowl with depth for stirring, add pork ribs, sour plum sauce, tomato paste, shredded ginger and a small amount of salt and mix well.

Step 4: The ribs will be more flavorful when marinated for half an hour, and the marinated ribs do not need to be dark soy sauce, and there are sour plum sauce and tomato sauce to color.

Step 5: Cover the bowl with pork ribs with a layer of plastic wrap, prick a few holes with a toothpick, and put it in an electric pressure cooker and steam it for 15 minutes. Switch to a regular steamer and steam for at least 30 minutes after boiling water over high heat.

Step 6: Steamed pork ribs with sour plum sauce until they are deboned are more suitable for the elderly and children, and there will be some soup when steamed, which is delicious to use for rice.

Step 7: Take out the steamed pork ribs, transfer them to another plate, sprinkle with chopped green onions and white sesame seeds, and serve.

Pork ribs are the most delicious, not braised or boiled in soup, oil-free, low-salt and less nutrient loss, and the whole family loves to eat. Have you learned the practice of steaming pork ribs with sour plum sauce shared today? Pork ribs, how do you like to make them?

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The seasonings needed to marinate pork ribs are salt, monosodium glutamate, corn starch, custard powder, baking soda, rice vinegar, dark soy sauce, sugar, light soy sauce, etc., and the marinade is a mixture of various herbs, edible oil and vinegar, which is used to flavor meat or vegetables.

Pork ribs, often referred to as pork ribs and vertebrae in China, are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of China's edible meat, it is also caused by the dietary structure of Chinese. For example, braised pork ribs is a Chinese national cooking.

1. Ingredients: 250 grams of pork ribs.

2. Excipients: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of corn starch, 5 grams of custard powder, 5 grams of baking soda, 1 egg yolk.

3. First of all, rinse the ribs with water, control the moisture, add 2 taels of baking soda, rub with your hands, so that the baking soda is fully in contact with the ribs, and then add an appropriate amount of water, the amount of water is just enough to cover the ribs. Soak for 30 minutes.

After a few minutes, put the baking soda-soaked ribs under the tap and rinse them with the maximum water on for about 20 minutes. The aim is to wash away the astringency of baking soda.

5. After rinsing, drain the ribs and gently dry them with a clean towel. Place in a larger basin.

6. Mix and dissolve salt, monosodium glutamate, corn starch, custard powder, and baking soda (the remaining 2 coins) with a little water, pour it on the ribs, and then stir and knead the ribs with your hands to make the seasoning fully attached to the ribs until it is absorbed.

7. Beat the egg yolk, pour it over the pork ribs, and continue to stir well.