How to steam pork ribs to be white after steaming

First of all, the ribs are not much frozen, if they are in a normal state, and then soak in tap water for more than half an hour to soak the blood in the ribs, and then boil the water to put the ribs in the pot and cook them slightly, and then steam them again.

Preparation of steaming pork ribs:

Ingredients: 200g pork ribs

Excipients: tempeh, garlic, salt, pepper, starch, sugar, cooking wine.

Steps:1Soak the cut small pieces of net ribs in water several times until the pork ribs are white and there is no blood.

2.Squeeze out the washed pork ribs and place them in a container.

3.Peel and wash the garlic and chop it into minced garlic.

4.Place all the seasonings on top of the ribs and mix well.

5.Place on a plate, put in a steamer and steam on high heat for 40 minutes, and time when the water is boiling.

6.After steaming, some soup will come out, and it tastes good, so you can eat it, or you can pick it up in a small plate and pour some juice on the table to make it more beautiful.

First of all, when buying pork ribs, you should choose high-quality pork ribs, and try to avoid choosing pork ribs with too much fatty meat, because fatty meat will produce greasy floats during the steaming process, which will affect the purity of the soup color. At the same time, the blood on the ribs should also be rinsed as much as possible, this is to reduce the blood seepage during the cooking process and avoid the soup from darkening.

Secondly, when marinating the ribs, you can add some white vinegar, which helps to make the meat of the ribs tender, and it can also make the color of the ribs whiter after steaming. In addition, marinating pork ribs with light soy sauce, cooking wine, minced garlic and other seasonings can also enhance the taste and color of the pork ribs.

In general, by carefully selecting the ingredients, washing and marinating them thoroughly, it is possible to steam the pork ribs in a white color.

Do these 3 steps, the pork ribs are steamed and tender

1. Choose fresh pork ribs, good ingredients can make delicious dishes, make steamed pork ribs to choose fresh pork ribs, of course, everyone has a different understanding of freshness, in short, everyone chooses the most suitable and freshest ribs according to their own understanding.

2. Pork ribs are cleaned to remove the blood, and only after steaming will they be not fishy or firewood, which is very important, and the specific method is also simple, chop the ribs bought from the supermarket into small pieces, soak them in water for a period of time, and then wash them repeatedly until the ribs are white, which means that the blood in the ribs has been removed very cleanly.

3. The pickling technique is very important, while incorporating the flavor, it is also necessary to let the ribs absorb more water, can lock the water, and after steaming, the taste can be tender and smooth. The specific operation details are like this, when marinating the ribs, you need to drain the cleaned ribs first, and it is best to use absorbent paper towels to absorb more water from the ribs, so that it is easy to absorb the flavor when marinating.

Prepare a large bowl, put in the drained pork ribs, add 3 slices of ginger, a little oyster sauce, salt, sugar, pepper, 2 tablespoons of cornstarch, an appropriate amount of cooking oil, mix well, and marinate for about 30 minutes.

Summary of tips for steaming pork ribs:

1. The treatment method of pork ribs, if it is simmering soup and blanching, there is no problem, but after making steamed pork ribs and blanching, the taste of the ribs must be chai, and the tender taste is basically gone, so it must not be blanched.

2. You need to drain the water before pickling, and even need to use a paper towel to absorb the water, but when marinating, we need to take the initiative to hydrate the ribs, and only when there is water can we eat the tender taste, you can prepare a little green onion and ginger water, add it, add the green onion and ginger juice, and then start seasoning, and pour in cooking oil after seasoning, so that you can lock in the water, and finally sprinkle the starch and stir evenly to further shrink.

3. When marinating pork ribs, don't add cooking wine, when the cooking wine is added and steamed, the taste of cooking wine will make this plate of steamed pork ribs taste weird.

Steamed pork ribs should be steamed for about 20-40 minutes.

If you use a pressure cooker to steam the pork ribs, the time is shorter, generally 20 minutes, but if you use an ordinary pot, the time needs to be extended, generally about 40 minutes.

Steamed pork ribs, is a traditional Sichuan famous dish, in addition to containing protein, fat, vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., and pork ribs are a variety of minerals better, sodium, potassium, phosphorus, sulfur, chlorine and other elements are more content, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich.

Steamed pork ribs do not need to be watered, so let me take a look at the correct way to make steamed pork ribs:

Pork ribs, taro, ginger, garlic, salt, cooking wine, white pepper, corn starch, tempeh, shallots.

Put two spoonfuls of cornstarch in the ribs first, grasp the viscosity, the flour can absorb the dirt and blood on the surface of the ribs, then put in cold water, clean it, and then rinse it under the running water several times. Then add the cold water that overflows the ribs and soak for 20 minutes to soak the blood to remove the blood.

Flatten the garlic and chop the garlic and chop the ginger. Drain the soaked ribs and put them on a plate to blot the surface of the ribs with kitchen paper. Then put a spoonful of salt, a spoonful of sugar, white pepper, and cooking wine into the ribs, and grasp it well with your hands.

Add another spoonful of cornstarch, grasp well again, and marinate for 20 minutes. Peel and wash the taro, cut into cubes and place on a plate. After the ribs are marinated, add half a spoon of cornstarch, pour in an appropriate amount of cooking oil to lock in the moisture, grasp it again, then add minced ginger, minced garlic, and tempeh, and grasp it well with your hands again.

Then put the marinated pork ribs on the taro, put the marinated pork ribs into a boiling steamer, and steam on high heat for 30 minutes. When the time is up, take it out, sprinkle some chopped green onions and garnish it, and you can eat.

Pork ribs are nutritious and can supplement protein, making them a good food supplement.

The nutritional value of pork ribs is as follows:

1. Pork ribs are rich in protein and fat, providing the human body with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

2. When people reach middle age, microcirculation is disordered, and collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role.

3. Pork ribs are rich in calcium, which can maintain bone health and prevent osteoporosis.

4. Pork ribs stewed soup can nourish yin and moisten dryness, nourish essence and replenish blood, and is suitable for people with insufficient qi and blood and cold physique.

Need. Then put the ribs in a basin.

Steam in a pot with a rack.

How are we used to eating pork ribs? In addition to braised and stewed, today I will teach you a very delicious steamed pork ribs, add various seasonings to the pork ribs, and then put them in a pot to steam, the taste is light, the nourishing effect is good, and it is very suitable for the elderly and children.

Ingredients: 300g pork ribs, 1 piece of ginger, 1 green onion leaf, 1 tablespoon cooking wine, 1 teaspoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon five-spice powder, 1 teaspoon salt, 2 tablespoons starch.

The practice of steamed pork ribs in Guangdong:

1. Slice the ginger and chop the green onion;

2. Put the pork ribs on a plate, add cooking wine, light soy sauce, salt, oyster sauce, then add five-spice powder, starch and a little water and stir well;

3. Put it in a steamer, sprinkle ginger slices on the surface, then steam for 15 minutes, and take it out;

4. Sprinkle chopped green onion while hot.

Tips: Pork ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can replenish the nutrients needed by the human body. Pork ribs contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

The taste of steamed pork ribs has a lot to do with the quality and choice of pork ribs, and it is recommended to choose lean pork ribs with meat and bones, which are more tender and full of bone marrow to make a tender taste.

Before steaming, you can marinate the ribs with a small amount of salt for a while, which will make the ribs more flavorful and easier to steam. Adding an appropriate amount of cooking wine can make the pork ribs more fragrant and fresh, and also help to remove the smell and sterilize it. Steamed pork ribs are best steamed over medium heat, generally about 30 minutes, too long time is easy to cause the ribs to be too dry, the taste becomes worse, and the lack of time is easy to cause the ribs to be undercooked.

Do not open the steamer often during the steaming process to avoid steam loss, and at the same time be gentle when turning the ribs so as not to damage the meat quality of the ribs. Before steaming, you can put a small amount of ginger or green onion on the top of the ribs to smooth the noodles, which can remove the fishy smell and make the ribs more flavorful. During the steaming process, a small amount of white vinegar can be added, which helps to soften the pork ribs and increase the taste of the pai lajia.

Precautions for steaming pork ribs

1. Material selection: Pork ribs should be selected with fresh and delicate meat quality, and the burrs and blood streaks on the surface should be removed, and washed with water.

2. Marinating: Put the ribs into a bowl, add salt, cooking wine, ginger slices, green onions, etc. and marinate for 30 minutes.

3. Remove the fish: Rinse the marinated ribs with water to remove the marinade and blood, and then blanch them with boiling water to remove the fishy smell in the ribs.

4. Ingredients: You can put some mushrooms, carrots, onions and other ingredients on top of the ribs to increase the taste and nutrition.

5. Steaming: Put the ribs into the steamer, add a small amount of water, and steam over high heat for 15-20 minutes, the time should not be too long, so as not to affect the taste.

Steamed pork ribs are a classic southern dish, which is fragrant and refreshing, tender but not minc, and very delicious and appetizing. So how do you steam steamed pork ribs so that they don't dry?

1. Add water: According to the humidity of the meat, you can add some water to the pork ribs that have not been steamed in the pot. Because adding water can maintain the humidity of the ribs, avoid steaming for too long and causing the ribs to dry, especially when steaming the ribs in an ordinary pot, pay attention to the water in the pot, if the water becomes dry, add water quickly, otherwise the water will be lost if you continue to heat, resulting in the steamed ribs being too dry and not tasting good.

2. Add starch or egg white to marinate pork ribs: In addition, when processing pork ribs, put some starch or egg white, which can form a protective layer on the surface of the pork ribs, retain the moisture of the pork ribs and prevent them from being lost, and it is also an effective way to prevent steamed pork ribs from being too dry.

The above is all the content brought to you about how to steam steamed pork ribs so that they don't dry.