Pork ribs are salted first, then vinegar is put in water, blanched and then boiled, so that the ribs

Pork ribs will be more chai in this operation.

When grilling ribs, blanch or marinate first, are you doing it right? Difficult ribs have no taste and are embarrassing.

Rural girls talk about food.

When it comes to pork ribs, this is an indispensable ingredient in daily life, many people also like to eat pork ribs very much, generally what is common on our table is braised pork ribs, sweet and sour pork ribs, or stewed pork ribs soup, no matter how you do it, it is particularly delicious, but many people are not very clear about marinating or blanching first when making pork ribs, many people reverse the steps, no wonder the ribs are tasteless.

In fact, there is a skill in making pork ribs, according to the normal steps, in fact, the ribs should be blanched first, and then pickled, so that the ribs will be fragrant and tender, and not firewood, but many people have reversed the steps, always pickle first, marinate first and then blanch, which will only make the meat tight, and it is also easy to cause the meat to become firewood, so it is necessary to blanch first, and then pickle, blanching can remove blood water, pickling can remove the fishy smell, the step is right, you are not afraid of bad taste, no taste.

Remember one thing, when blanching the ribs, you must put the pork ribs in a pot under cold water, don't wait until the water boils before the ribs, which will only make the meat become firewood, and it can't better remove the blood in the ribs, so remember to put the pot under cold water, put the ginger slices, as the water temperature slowly increases, the blood foam will also be slowly discharged, and the ginger slices can also remove the fishy smell.

The next is a problem of blanching time, the blanching time is not suitable for too long, and the long will also make the meat become firewood, the correct way is to cook the pot under cold water, and then boil it for 3 minutes after boiling, and then marinate after blanching, put ginger slices, cooking wine, balsamic vinegar, light soy sauce, etc., marinate for about 10 minutes to burn the ribs.

Sweet and sour pork ribs. Ingredients: pork ribs, sugar, ginger slices, cooking wine, balsamic vinegar.

Method: Hot pot, heat oil, put the sugar in the sugar and stir it over low heat until the sugar melts, put in the pork ribs and stir evenly, after the ribs are colored, then put in the cooking wine, and then put in the edible salt, put the cooking wine to remove the fishy smell for the second time, and the taste will be better, and then pour some water, simmer the ribs over high heat for about 10 minutes.

Simmer for about 10 minutes and the ribs are almost cooked, then add some vinegar, stir-fry again, and you can get out of the pot after the soup is almost finished.

Everyone understands whether the ribs are blanched or marinated first, and you won't make the wrong steps when you make ribs in the future, okay, thank you for reading, I hope the article can bring some help to everyone's life! If you have any objections to your views, you are welcome to communicate and interact in the comment area! Every day, we will share the "knowledge points" of food with you, so pay attention to it if you like!

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Hello dear and happy to answer for you. Kiss and cook pork ribs with vinegar. Reason:

Because the acidic environment formed by adding vinegar to the pork rib soup is conducive to the dissolution of calcium in the bones. Function: From the perspective of nutrient acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and facilitate gastrointestinal absorption.

However, when cooking bone broth, in order to obtain a suitable taste, the amount of vinegar added is generally not too much, and the added vinegar is partially volatilized under the action of high temperature, and the amount of vinegar dissolved in the bone broth itself is very small, and the calcium that can be dissolved is very small. For those who have the habit of drinking bone broth, it is recommended to add an appropriate amount of vinegar when cooking bone broth, which can not only improve the flavor of bone broth, but also get more minerals such as calcium from it. If it is purely for calcium supplementation, the calcium in bone broth is indeed limited, but bone broth is rich in nutrients.

It is especially suitable for children and pregnant women, for example, you can use bone broth to make egg custard, which may be high in cholesterol, but it is very beneficial for the neurological development of children and babies.

It is recommended to put aged vinegar. When stewing bones, it is generally recommended to put aged vinegar. Putting some aged vinegar when boiling bones can effectively accelerate the absorption of nutritional value in bones, in addition to reducing the boiling time, and can increase the nutritional value of bone broth.

It can effectively promote intestinal peristalsis and is conducive to the normal progress of metabolism. Aged vinegar can achieve the effect of softening bone more than rice vinegar, which can quickly integrate the nutritional value of the bone marrow into the soup, which is more conducive to being absorbed by the human body and can increase the content of calcium ions in the human body.

Introduction:

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. 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.

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 shrink the meat on the ribs, and if you add salt too early, it will cause the meat to taste worse.

Sweet and sour pork ribs. Generally, salt is required. The main taste of sweet and sour pork ribs is sweet and sour, sometimes you need to put an appropriate amount of salt to achieve the effect of flavor, the amount of salt generally does not need to be put too much, usually in the juice, when preparing to start the pot, sprinkle a small amount on the ribs.

When making sweet and sour pork ribs, the ratio of sugar and vinegar is generally 1 to 1, but there are no strict rules for the specifics, according to personal taste, if you like a little sour taste, you can put a little more vinegar, if you like sweet, you can put a little more sugar.

Salt sweet and sour pork ribs can not only increase the taste, but also help the pork ribs analyze the excess water. Before stir-frying pork ribs, you can use salt and cooking wine.

Ginger and green onion are added to the pork ribs and marinated together for about 1 hour, which plays a role in removing the smell and improving the freshness to a certain extent, so that the pork ribs are more tender and delicious.

First, marinate the ribs. When making sweet and sour pork ribs, the first step is to marinate the ribs, the purpose of marinating the ribs is mainly to make the ribs more flavorful, but also to be able to remove some of the bloody taste of the ribs, in fact, after buying the ribs in the vegetable market, you can first soak the ribs in clean water, soak for a few hours to remove more than half of the blood, and then start to marinate the ribs, put the ribs into a large bowl, add an appropriate amount of light soy sauce, cooking wine, cut a few slices of ginger, Stir well together and marinate for about half an hour.

Second, blanching. After the ribs are marinated, you also need to blanch this step, when blanching the ribs, you must pay attention to the pot under cold water, some people may wait until the water in the pot is hot before putting the ribs in, this practice is not correct, you must put the ribs in cold water, so that all the blood can be removed, better remove the fishy smell, and will not affect the taste of the meat.

How to make sweet and sour pork ribs.

Ingredients: 500 grams of pork ribs, 15 grams of green onions, 10 grams of garlic, 25 grams of soy sauce, 25 grams of sugar, 25 grams of balsamic vinegar, 20 grams of rice wine, 1 gram of monosodium glutamate, 50 grams of dry starch, 1000 grams of vegetable oil, 100 ml of bone broth.

How to make:1Pork ribs cut into cubes 6 cm long and 3 cm wide; Cut the green onion into centimeter-long segments; Garlic cut into rice.

2.Put the ribs in a small basin and grasp well with 10 grams of soy sauce, rice wine and dry starch; In addition, mix 15 grams of soy sauce, sugar, monosodium glutamate, balsamic vinegar, green onion, wet starch and bone broth in a small bowl and set aside.

3.Put the wok on a hot fire, and when the vegetable oil is burned to eighty percent hot, fry the ribs with dry starch until light yellow, and pour them into a colander to drain the oil.

4.Leave a little base oil in the wok, stir the garlic to bring out the fragrance, pour the seasoning in the small bowl into the pot to make a sticky juice, pour in the ribs with good oil and stir-fry them a few times, and put them on a plate.

To put salt.

If you don't add salt, you only have a "oligoacidic" taste. It is recommended that when making this dish, put in all the seasonings, except for the salt, taste the taste, and then add the salt, and then taste the taste, and you will get the difference between the taste with salt and without salt.

The authentic sweet and sour pork ribs are quite particular about the method and materials, and the general pork ribs are chops and ribs. The pork ribs need to be removed first, drained and marinated to taste, then wrapped in flour and fried until the surface is golden and crispy, take out and set aside, fry the rock sugar to make the sugar color, then put the pork ribs into the pot and stir-fry, and finally pour rice vinegar to make a sweet and sour taste.

Among them, pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

The pork ribs are rich in bone mucin, collagen, calcium phosphate, vitamins, fat, protein and other nutrients. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

Salt needs to be added.

Method: Ingredients: 500 grams of pork short ribs Accessories: 100 ml of vegetable oil, 3 grams of salt, 2 tablespoons of cooking wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of dark soy sauce.

50 grams of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of chicken essence, 50 grams of brown sugar.

Steps:1Cut the pork ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, stir well and marinate for 20 minutes.

2.Remove the oil from the pan (you can put a little more oil), put in the marinated pork ribs when the oil is eight minutes hot, fry until the ribs turn brown, put out, and leave the oil in the pan.

3.Heat the oil pan slightly, add a small half bowl of water and 1 tablespoon of balsamic vinegar (if there is broth), bring to a boil, then add white sugar and brown sugar, cook over low heat until it becomes viscous, and keep stirring with chopsticks when cooking to prevent the sugar from sticking to the pan.

4.Reduce the heat to medium and pour in the ribs so that the ribs are evenly coated with sweet and sour sauce. Stir constantly at the same time. Pour in 1 tablespoon of dark soy sauce and 5 grams of salt, stir-fry, and finally add chicken essence to remove from the pan.

Remarks: Fried pork ribs, not too raw, not too burnt, slightly charred, crispy bones are fine.

Want. 1. Pour enough water into the pot, put in the ribs, boil, blanch for another 3 minutes, remove the ribs and rinse them well, and pour out the blanched water.

2. Put ginger slices, green onions, star anise, and wheat dong into the seasoning package.

3. Pour in enough water and bring to a boil.

4. After the water in the pot boils, pour in the pork ribs. After boiling again, pour in the cooking wine, add the seasoning packet and salt, boil on high heat for five minutes, turn to low heat and simmer for 40 minutes until eight are ripe.

5. Remove the pork ribs and pour them into a wok, pour in sweet and sour ingredients (pork rib soup is the clear soup of stewed pork ribs), and simmer over medium-low heat until the soup is thick.

6. Turn off the heat, form a plate, and sprinkle a little cooked white sesame seeds.

Sweet and sour pork ribs precautions:

Generally speaking, pork is served on pork ribs, and pork cannot be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef.

Do not rinse with hot water when cleaning pork ribs, because pork contains a substance of myolytic protein, which is easy to dissolve in water above 15 degrees Celsius, and if soaked in hot water, it will lose a lot of nutrients, and the taste is not good.

You don't need to cook them first, but you need to boil the ribs a little bit of water first, and the specific steps are as follows:

Wash the green onion and ginger and slice it. Prepare other excipients. Chop the ribs into pieces about 6 cm long, rinse off the blood and set aside. Add water to the pot and bring to a boil, put in the pork ribs, add the green onions, ginger slices and peppercorns, skim off the foam, blanch the blood water, and remove the water for later use.

After the ribs are cooled, coat them with starch so that the starch (sweet potato flour) evenly wraps the ribs and set aside. Put the salad oil in the pot, heat the oil until it is 7 hot, put in the starched pork ribs, and remove it when it is fried until golden brown. Take the oil in the pan, heat the oil temperature to 7 hot, put in the sauce, stir out the fragrance, add water and accessories.

When the soup is thick, add the fried pork ribs. Add a little oil and continue to stir-fry over high heat.

Sweet and sour pork ribs.

Ingredients: 500 grams of small ribs, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 3 tablespoons of balsamic vinegar divided into two parts, 3 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sesame seeds

Method 1: Blanch 500 grams of small chops, cook for 30 minutes, the broth can be used to cook noodles, don't pour it out.

2. Marinate with 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.

3. Take out, wash and control the water for later use, fry it to golden brown, don't put too much oil, you can save fuel, as long as you turn over and be diligent.

4. Put the pork ribs in the pot, marinate the pork ribs in water, and three tablespoons of sugar (boldly put sugar, three tablespoons, don't be afraid of more). Bring half a bowl of broth to a boil over high heat and add half a teaspoon of salt to taste.

5. Simmer on low heat for ten minutes to reduce the juice on high heat, and add a tablespoon of balsamic vinegar at the end when collecting the juice, and the sweet and sour taste will come out.

6. Sprinkle chopped green onion and sesame seeds and a little MSG on the pot.

Tips: 1. How to be crispy on the outside and tender on the inside - cook for 30 minutes, so that the heat is fried until the outside is browned, and the outside is crispy and the inside is tender. If you fry raw pork ribs directly, it is easy to get old.

2. Why do you want to marinate, because the hot oil in the hot pan quickly seals the appearance of the meat, and it is not easy to absorb it when making sweet and sour sauce, and there is a fishy smell in the ribs.

3. How do you fry ribs? - The fire is slamming, anyway, it has been cooked for thirty minutes, and it is early, so just make sure that the outside is crispy.