Pork ribs are our favorite meat, how to make pork ribs only tender without firewood?

The chef will teach you a trick, and the pork ribs that come out of this way are tender and juicy, and the whole family loves to eat them!

Pork ribs are a common food eaten by every carnivorous family, but the taste of pork ribs made by each family is very different. In particular, stewed pork ribs seem simple, as long as the ingredients are put down to stew, but this unskilled approach often makes the pork ribs with less chai juice and stuffed teeth, and the authentic stewed pork ribs should be fragrant in the mouth, and the meat is tender and juicy but not ......Learn some tips from the chef today.

1. The fresh ribs you buy should be soaked in water for 15 minutes to fully soak out the blood water, and the cooked ribs will not have a fishy smell. Whether it is soup or braised pork ribs, the pork ribs are blanched in boiling water first, so that the processed pork ribs will not have a fishy smell, and the color will be more beautiful.

2. If you want to stew pork ribs with a tender taste, the most important thing is to lock in the moisture in the meat, so add an appropriate amount of starch when marinating the pork ribs and wrap them in a thin layer. Then fry the ribs with oil first, and use the high temperature to instantly fry the outer layer of meat, quickly locking in the moisture in the meat, so that the stewed ribs will be tender and juicy.

3. Cool the pot under water, throw away the water after boiling, and break the stick bones again. The key is to break the stick bones later, because if you knock the bone marrow oil first, it will run into the soup, and if you throw away the blood water for the first time, the bone marrow oil will also be wasted.

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

5.A few drops of balsamic vinegar when cooking can speed up the dissolution of bone calcium and shorten the cooking time; At the same time, it can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Pork ribs are a very common delicious ingredient in daily life, with high nutritional value, rich in vitamins and proteins, and can be used to make a variety of delicacies. Do you like pork ribs? Let's share it.

The first step in making pork ribs is not to blanch, but to marinate the ribs, chop the ribs into small pieces, rinse them with water, then pour in a little cooking wine and white vinegar, add a little ginger slices, and marinate for ten to fifteen minutes. In this way, the stewed pork ribs are only tender and have no firewood.

First of all, we put the pork ribs in cold water, add cooking wine to blanch, take them out for about 10 minutes, then heat the oil, put in the pork ribs, add an appropriate amount of sugar, vinegar and garlic, stir-fry over high heat, about 5 minutes.

Prepare fresh pork ribs, add starch and stir evenly for later use, heat the oil, fry the pork ribs in the pan until golden brown, leave oil in the pot, add white sugar to boil out the sugar color, add light soy sauce, and simmer the pork ribs to reduce the juice.

If you want to stew pork ribs without firewood, use the following methods: 1. Blanch the ribs in water first, remove blood stains and foam (it must be cold water into the pot, otherwise the meat will not be stewed), and fish.

Out the ribs. 2. Change a pot of water, pour the pork ribs into it and continue to cook (the water here must also be boiling water), do not add salt and other seasonings, you can add ginger, you can add a few drops of vinegar (so that the stewed pork ribs calcium is easy to stew into the soup). 3. Simmer over low heat for 1 hour (same as in a pressure cooker.)

made out of the same rotten). 4. After the ribs are stewed, add monosodium glutamate, salt and other seasonings. Why do pork ribs have chai 2 stewed pork ribs meat chai may be salt or soy sauce put early.

Putting salt meat later is not firewood: The key reason for eating pork ribs and meat firewood is a small detail in the process of stewing meat - salt is put too early. Many people have the habit of stewing pork ribs by stir-frying them in soy sauce first, and then adding all the ingredients (including edible salt).

Go in and stew together. In the end, I found that the meat tasted more woody, and the reason was that the timing of the salt and soy sauce was not pinched. If you leave salt or soy sauce too early when stewing pork ribs, the salt will dissolve in the soup, and the concentration of the soup will increase, putting pressure on the cell membranes of the meat, and the water inside the cells will be discharged.

It's like a sponge that we squeeze with our hands and the water drains out. After the water is discharged, the eggs.

The white matter and fat will solidify prematurely, and the meat will be more woody. Therefore, when simmering pork ribs, it is best to add salt about 10 minutes before they are removed from the pan. Nutritional value of pork ribs 3 The nutritional value of pork ribs is as follows:

First, pork ribs are rich in protein and fat, providing the body with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the body. Second, when people reach middle age, microcirculation occurs.

Barriers, collagen and other components in pork ribs can dredge microcirculation, thereby improving aging symptoms and playing an anti-aging role. Third, pork ribs are rich in calcium, which can maintain bone health and prevent osteoporosis. Fourth, the stewed soup of pork ribs can nourish yin and moisten dryness, nourish essence and blood, and is suitable for people with insufficient qi and blood and cold physique.

Are pork ribs high in calories 4 Pork ribs mainly refer to animal ribs, which are relatively high in calories, containing more than 260 calories per 100 grams of pork ribs, which are also rich in protein, amino acids, cellulose and calcium ions. Eating pork ribs regularly can not only increase the body's immunity, increase appetite, but also increase the strength of bones, which can prevent osteoporosis.

Function. From the perspective of traditional Chinese medicine, pork ribs can nourish yin and yang, replenish the middle and nourish qi, and have an auxiliary effect on people with qi and blood deficiency, dizziness and headache, and weak physique.

Stewed pork ribs are nutritious and delicious, and are a dish that is loved by the majority of diners. But how do you stew pork ribs better? There are a few tricks.

General steps to stew pork ribs.

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

2.Take out the ribs, then boil water in a pot, put the ribs into the pot after boiling, then add a small amount of green onions, ginger, peppercorns, and ingredients, and then cook slowly over low heat, and salt can be put in the middle, so that the ribs can be flavored. Until the meat of the ribs can be pierced with chopsticks, it is basically cooked.

3.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 delicate.

1.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.

2.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.

Pork ribs function and efficacy.

1. Pork ribs can supplement nutrition.

The ribs are rich in nutrients, can effectively supplement the nutrition in the human body, can play a role in nourishing the body, relieving the weakness of the body, ribs have a large number of proteins and minerals, as well as a variety of vitamins, in addition to some essential fatty acids for the human body, after people eat it, they can quickly absorb and utilize these nutrients, promote the body's metabolism, and have great benefits for improving the function of various organs in the body.

2. Pork ribs can supplement calcium.

Calcium supplementation is one of the most important effects of pork ribs, it contains a large amount of calcium phosphate and bone gelation, in addition to containing some ostemucin, these substances into the human body, can promote the body's absorption of calcium, can play a good role in calcium supplementation, the elderly eat pork ribs can prevent osteoporosis, teenagers can eat pork ribs can promote bone growth and development, can effectively improve the human body's bone health level.

3. Pork ribs can replenish blood.

Pork ribs are also a kind of food that can replenish blood, it contains some natural heme, and heme is organic iron, it can promote hemoglobin regeneration after entering the human body, can increase the number of red blood cells in human blood, can play a good role in blood replenishment, is the most suitable for anemia people to eat a healthy food.

Can pregnant women eat ribs.

Sweet and sour pork ribs are a favorite dish of modern people, which is not only nutritious, but also tastes good, so can pregnant women eat sweet and sour pork ribs?

Sweet and sour pork ribs provide high-quality protein, fat, and especially rich calcium that are essential for human physiological activities, which can maintain bone health. The applicable population is suitable for those with insufficient qi and blood, yin deficiency and poor tolerance; Those with damp heat and phlegm stagnation should take it with caution; People who are obese and have high blood lipids should not eat more.

The ribs can be stewed in a pressure cooker, first collage the ribs with boiling water, and then use Sichuan peppercorns. After stir-frying with oil and salt on it, the pork ribs are especially delicious when stewed in a pressure cooker.

Sweet and sour pork ribs, eat once and love once, pork ribs in a pot under cold water, put in ginger slices, green onions, cooking wine, blanch and control the dry water, and take them out for later use. Heat the pan with cold oil, add rock sugar, fry until red, add the pork ribs, stir evenly, put in two spoons of light soy sauce, one spoonful of dark soy sauce, mix evenly, add water, cover the ribs, cover with a lid, low heat, 40 minutes, add two spoons of rice vinegar, a spoonful of sugar, a spoonful of sesame seeds, remove from the pot, sprinkle with chopped green onions, and finish.

Add green onion and ginger and cooking wine starch to the pork ribs, grasp and marinate for 60 minutes. Add garlic and ginger to the pan and stir-fry until fragrant, add the pork ribs and fry until golden brown on both sides. Add cooking wine, bean paste, soy sauce and bring to a boil over high heat, turn to medium-low heat to dry the soup.

The pork ribs are delicious and not firewood, and you can choose to make steamed pork ribs. First of all, the ribs are cleaned, marinated with flour, starch, salt, sugar, chicken essence, dark soy sauce, light soy sauce, pepper, sesame oil, and then directly placed in the steaming drawer and steamed over high heat for about 25 minutes, which can lock the moisture of the ribs to the maximum extent, maintain the fresh and tender taste, and taste particularly tender and delicious, not firewood at all.

You can choose to make braised pork ribs, steamed pork ribs, sweet and sour pork ribs, etc., first clean the ribs, marinate them with flour, starch, salt, sugar, chicken essence, dark soy sauce, light soy sauce, pepper, sesame oil, and then steam them directly in the steaming drawer over high heat for about 25 minutes, which can lock the moisture of the ribs to the greatest extent, maintain the fresh and tender taste, and taste particularly tender and delicious.

First: pork rib soup.

There are many ways to stew pork ribs, such as: potatoes, corn, radish, yams, etc., you can make a sweet, delicious and nutritious high-calcium soup that is suitable for all ages, and is deeply loved by people! Making pork rib soup is actually very simple, you must first boil the pork ribs once, and then put other accessories into the pressure cooker, grasp the proportion of seasonings, simmer for half an hour, and the original pork rib soup will be easy to make.

The second type: sweet and sour pork ribs.

Sweet and sour sweet and sour pork ribs have always been deeply loved by children, the method is also simple and easy to use, first cut the ribs into small sections, put them in boiling water, boil out the foam, and then go to the oil pot, stir-fry for a while to add sleep and burn the soup, and wait until the soup is almost dry You can put in other accessories and sugar to adjust the color, and then sprinkle white sesame seeds to dress up and decorate, today I learned one more home cooking. Moreover, the practice of sweet and sour pork ribs will improve the nutrient absorption of pork ribs, and it is also very suitable for the elderly and children.

The third type: garlic pork ribs.

Speaking of garlic pork ribs, there is simply a dish in the restaurant, there are always one or two foodies who can't put down the garlic pork ribs, so they pondered in the kitchen at home, or cut the ribs into small pieces first, this time it is not put into boiling water to cook, but put into the basin to marinate, at least for more than half a day, to ensure that the ribs are marinated into the flavor. Chop the garlic and stir-fry over low heat, and finally fry the pork ribs, then pour in the minced garlic and stir-fry to taste. What you can't imagine is that garlic pork ribs have the effect of regulating anemia and irregular menstruation, and this dish must be made if you have anemia at home!

Fourth: Steamed pork ribs with taro.

For taro pork ribs, everyone's favorite food is taro, but I hope that the store will put more pork ribs, after all, pork ribs are more expensive. This dish, because the taro eliminates food and phlegm, but also replenishes deficiency and strengthens the spleen, and the pork ribs are rich in protein, nourishing yin and strong, this dish can be laxative. It is very beneficial for children with bad stomachs!

Stewed pork ribs have high nutritional value and are also relatively delicious.

The detailed preparation of stewed pork ribs:

1.Chop the ribs into 4 cm long pieces, blanch them with boiling water, and then wash them with water. (It's best to boil it first, boiling water won't work.) )

2.Put the pork ribs into the pot, add 3 kg of water, after boiling, add green onions, ginger slices, ingredients, refined salt, cooking wine, turn to low heat and simmer for about an hour, add monosodium glutamate.

1. Boil water first, go down the ribs for a while (the meat is very dirty, it will foam when cooking, if you want to be clean, you must wash it with hot water), and then rinse it with water;

2. Put the cleaned pork ribs into the container, add water and ginger slices and green onion balls (if you don't like to eat greasy, you can not put oil, it is best not to put oil,), boil over high heat, turn to medium heat, turn to low heat for ten minutes on medium heat and stew, in the process of stewing, you should see if there is more soup in the container, and you can add some water if you are less. (This is not good, it is better not to add water.) See later for reasons.

3. When the soup is white, you can taste it first, stew until it is rotten, take out the ginger and green onion balls and throw them away, then add a little salt, chicken essence and chopped green onions, and bring to a boil over high heat! (That's not a good statement, this one doesn't taste stewed anymore.) )

First of all, you must remember to blanch the ribs, that is, put the ribs in the water and boil them for a while, boil the water for about a minute to take out the ribs, pour out the dirty water, and wash the ribs.

Secondly, after washing, continue to put more water in the pot, because the most important thing in making soup is not to add water, (this is considered to grasp the essence). It's best to cook it in one pot.

Put the ribs in, add some green onions and ginger, remove the fishy smell, simmer slowly in a rice cooker, and after about an hour or two, add a little salt and you can have a delicious soup.