Why do pork ribs still smell fishy after blanching? How do you dispose of clean ribs?

Why do pork ribs still smell fishy after blanching? How do you dispose of clean ribs? Pork ribs are nutritious food. There are many delicious ways to make ribs. Sweet and sour pork ribs.

It is Bian Xiao's favorite. Pork ribs are often used to make soup at home. Many people smell fishy after soaking their ribs in water.

How should ribs get fishy? Why do pork ribs smell fishy and firewood after soaking in water? The chef said to remember these "two steps", no fishy smell to be delicious!

First soak in cold water for about 2 hours, soak in bloodletting water, boil a pot of hot water, boil the water, and blanch the ribs. Then add half a spoonful of salt, two spoons of soy sauce, one spoonful of oil, and one spoonful of cooking wine to the washed ribs.

Blanching can remove the bloody smell from the meat and also avoid creating a lot of foam during the stewing process, which can make the soup cloudy. At the same time, it can remove the fishy smell, maintain the color of the food during the cooking process, and shorten the subsequent cooking time. Because the ribs themselves have a lot of blood, if you buy them and blanch them directly, you can't completely remove the blood on the ribs, which can easily lead to an unsightly and turbid stew.

If you soak it in clean water for 1 hour, it can not only remove the dirt on the surface of the ribs, but also soak out more blood and oil in the ribs, which greatly reduces the fishy smell in the ribs, so that the blood can be completely removed when the ribs are soaked in water. If you blanch the water directly with hot water, the speed is increased, but there are two disadvantages. First, the ribs are heated unevenly; The meat on the outer layer of the high temperature is cooked quickly, but the meat inside is still raw, so that a large amount of blood and impurities in it cannot flow into the water in the pot normally, and the bloody water does not come out, and the fishy smell of the ribs will be heavy.

The second is that the instantaneous high temperature will destroy the nutritional structure of the ribs, resulting in the ribs being unfragrant and the meat being old. Put cold water in the pot and heat the ribs and water at the same time, so that the ribs are heated evenly inside and outside, the taste will not become firewood, and the nutritional structure will not be destroyed. While removing the fishy smell, the dishes can also be delicious.

Mastering the correct blanching method can not only make the dish attractive in color, but also maintain the original flavor and nutrition of the ingredients. Press the ribs and press the ribs with your fingers. If pressed firmly, the meat on fresh ribs can quickly return to its original shape.

If it collapses, the meat quality will be worse. Touch the surface of your ribs with your hands. Fresh ribs with a slightly dry or wet surface and non-sticky hands are the ones with firm meat.

As soon as the hands are sticky, they are not fresh ribs.

Probably because you didn't add alcohol. After blanching, you need to add some alcohol. Then soak in clean water for about half an hour.

It may be due to the wrong order when blanching, which will lead to a fishy smell. You can put some peppercorns in the blanching water, and also put in some green onions and cooking wine.

First of all, the ribs should be washed, and then blanched, after the blanching is done, marinate with seasonings, so that there will be no fishy smell, and the taste is particularly good.

It may be that you didn't add the green onions and the sauce alcohol to remove the flavor. When processing pork ribs, you can put some green onions, put in some cooking wine, and put in some green onions, ginger and garlic, so that it can have the effect of removing fish.

This may be that you did not add cooking wine and ginger when blanching the pork ribs, you should put a few slices of ginger and green onions in the pot and drip some cooking wine, which has a very good fishy effect; Before making the ribs, you can wash them with clean water, and then put them in a pot to blanch, and be sure to wash the blood foam from the ribs.

The blanching time varies depending on the raw material: the size, softness and hardness, color and aroma of various raw materials are different, and they must be treated separately when blanching. For example, the size of the ribs is different, and the way they are processed is also different.

Large, 15 minutes on; For the small ones, the time is 5 minutes shorter. Before blanching, we must first clarify the role of blanching and the taboos and techniques to pay attention to when blanching various ingredients. Otherwise, if you use the wrong method, you can only get twice the result with half the effort, and you can't get rid of the fishy smell no matter how you blanch the water.

If you want not to affect the taste, you can first soak it in warm water, soak it in blood water, then pour it into a pot of warm water, and add green onion and ginger cooking wine.

Don't cover the pot, remember not to use hot water, if the ribs are blanched in hot water, because the muscles contract rapidly at high temperatures, and the protein coagulates, in fact, the pork ribs are not a heavy fishy smell, so it is not too troublesome to deal with! First of all, we need to know why the raw materials have a fishy smell, which mainly comes from the blood in the meat raw materials! So buy back the raw materials.

First of all, we chop the pork ribs into small pieces, wash them in clean water, and soak them in clean water for about 10 minutes after cleaning; While soaking the pork ribs, we can wash the green onion and ginger and cut them into segments and shreds, and prepare other ingredients; After the ribs are soaked, blanch the ribs in cold water, put a few slices of ginger and a spoonful of cooking wine in the water can effectively remove the fishy smell of the ribs.

First of all, soak the ribs in cold water for 3 hours, change the water at least twice during the period, blanch the water in a pot under cool water, add a little green onion and ginger slices, a little cooking wine, immediately open the pot to remove the foam, boil the pot for 1 minute to remove the ribs. If the ribs are blanched in hot water, the muscles contract rapidly at high temperatures and the protein coagulates. will seal the blood.

Inside the meat. Resulting in a fishy smell that is difficult to get rid of. The last method is not cold water, but lukewarm water, and blanch the water when the temperature is the same as the body temperature.

When making pork ribs, be sure to blanch them with boiling water first. You don't need to blanch for too long, you can boil the water for 20 minutes, and the meat will be hard if it is too long.

As long as you don't boil the foam, it's about 10 to 15 minutes, because you have to keep skimming off the foam.

It takes about 15 minutes, and if the ribs are blanched, it can play a role in removing the fishy smell, and it can also make the ribs more flavorful and more delicious.

It takes 15 minutes to blanch the pork ribs, and then pour some cooking wine into the water, so that the fishy smell in the ribs can be removed, and the meat is very delicious.

Generally, about 10 minutes is fine, if the blanching time is too long, it will affect the taste, and it will also make the meat of the ribs old.

First, put the pork ribs in clean water, add a spoonful of salt, stir well, soak for 2 hours, and change the water every half an hour. When the color of the ribs is whitish, it means that the blood is almost blistered. After blanching and washing, you can blanch, remember to pot under cold water.

Blanch for 5 minutes, then remove and rinse with hot water.

Half an hour or so is the best time to remove the fishy smell, and all the minced meat inside must be removed to make the meat feel particularly delicious.

If you want to get rid of the fishy smell, about half an hour is the best half an hour to completely remove the fishy smell, and it will not be very tasteless.

It takes about 15 minutes so that the ribs can be fishy, and the effect is relatively good, which can completely remove the fishy smell.

The best time is three minutes to five minutes. This time is the most suitable, and the bones are very delicious. And it can get rid of fishy smells.

About three minutes is better, because if the cooking time is too long, the meat will be cooked, which is not conducive to the later production of pork ribs.

30 minutes or 40 minutes is fine, floating foam directly on the surface of the water, in this case you can achieve a fishy odor effect.

Hello. 1.Wash the ribs.

2.Put cold water in the pot, blanch the pork ribs and sedan chair, put green onion knots in the water, ginger slices, bay leaves, star anise, cinnamon, cooking wine, and wait until the water is boiling, and when there is pure foam on the water surface, use a spoon to remove the pants.

3.Remember to blanch the water to remove the smell and do not add a lid.

4.When there is no more foam, the ribs are blanched.

When stewing pork ribs, if they are frozen, thaw them first and soak them in water for a few more times before blanching. Blanch the fresh water first, blanch it several times, and get rid of the fishy smell by reducing the blood water. Frozen ones are thawed first; Then soak in cold water for a few hours, remembering to change the water in between; Pork ribs in a pot under cold water, add green onions, ginger and cooking wine, blanch; After blanching, take out the ribs and wash the foam on the outside; Finally, bring another pot of water to a boil, add the pork ribs, and start the formal stew of the pork ribs.

Be sure to soak the ribs in cold water first, I found that after blanching the soaked ribs, it can greatly remove the fishy smell.

There are many ways to make pork ribs, not only stewed ribs, or roasted ribs, the taste I made is very delicious, exuding a strong smell of meat, and the taste of eating is also very good, and stewed ribs are made by every family, stewed ribs are soft and fragrant, and it tastes very lacking in the deliciousness of the Ming world, especially suitable for the elderly and children to eat. It's not very delicious, but don't worry, the pork ribs are eaten with firewood, not soft at all, and it is difficult to teach, at this time, you can simply deal with it, you must blanch it first, if the blood in the ribs does not exceed it, it will be fed very seriously, therefore, before stewing the soup, you must first process the ribs and soak them in water, and rinse them repeatedly after soaking, so that blanching can help remove the fishy smell in the ribs.

When stewing pork rib soup, just by blanching, just is not enough, must be fried, so that the pork ribs taste more delicious, you need to put an appropriate amount of oil in the pot, and simply heat, put in the pork ribs and fry until the surface is yellow, at this time add water and then stew the ribs, so that the stewed pork ribs are not only soup, more delicious, but also more fragrant, and the taste is very delicious. When stewing pork ribs, not only can you stew the pork ribs, but also add appropriate seasonings, such as corn, kelp, and winter melon.