How to remedy the tastelessness of pork rib soup, why is the cooked pork rib soup tasteless

The pork rib soup is tasteless, so you can add a little more salt.

Corn rib soup.

Ingredients: Pork ribs: 500g.

Sweet corn. 1 root.

Carrot 1 stalk.

Wine. 2 scoops.

6 slices of ginger and 5 grams of salt.

Shallots. Half a root.

Preparation of corn rib soup.

Let the pork ribs be chopped into inch pieces, soak them in clean water for half an hour, and soak the blood water out, during which the water will be changed two or three times.

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Rinse the soaked pork ribs.

Put the pork ribs in cold water, add ginger slices, green onions, cooking wine, and blanch.

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After the water boils, a layer of floating dust is placed on top and the ribs are removed.

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After soaking and blanching, the pork ribs are already very clean, so that the soup will not have fishy smell and impurities.

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Put water in the pot, put the pork ribs and ginger slices, cover the pot, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes.

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When stewing the pork ribs, cut the corn into small pieces and the carrots into small pieces for later use.

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After 40 minutes, the soup had turned white and the aroma was wafting out.

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Add the corn and carrots, cover the pot and continue to simmer for about 30 minutes.

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Half an hour later, the corn and carrots are ripe, season with salt and white pepper.

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Sprinkle some shallots, and you can drink soup and eat meat in a big bowl

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The fresh flavor is delicious, the soup is fragrant and the meat is rotten, and the sense of happiness is bursting

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The aroma of pork ribs and the fragrance of corn spread between the lips and teeth

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Pork ribs contain protein, fat, vitamins, collagen, bone mucin, as well as trace elements such as phosphorus, acid, and calcium.

and other nutrients, which can meet the needs of the human body. It also has the effect of nourishing yin and aphrodisiac, nourishing essence and blood. The phosphorus, acid, calcium, collagen, and bone mucin contained in it have the effect of promoting bone development in young children and preventing osteoporosis in the elderly. The ribs also have iron.

There is improvement in iron deficiency anemia.

efficacy. Pork ribs also have the effect of tonifying and invigorating qi, which is suitable for kidney deficiency.

Patients who are weak, have postpartum blood deficiency, and are constipated eat.

Preparation of stewed taro with pork ribs.

1 Chop the pork ribs into 5cm long pieces, boil in boiling water for 2 minutes (until the blood foam precipitates), remove with a colander, rinse repeatedly with hot water, and drain.

2 Peel the taro and cut it into 4cm square pieces (if it is a small taro, peel it). Cut the green onions into sections. Wash the ginger and pat it loose and cut into small pieces (no scraping).

3 Heat the oil in the wok over high heat, add the boiled pork ribs and fry for 2 minutes, until the surface is slightly browned, then add rock sugar, ginger, green onions, dried chilies, garlic powder, star anise (large ingredients), Sichuan pepper, cinnamon and bay leaves and stir-fry for 1 minute.

4 Pour cooking wine (or rice wine) and dark soy sauce along the inside of the wok in turn, stir well, add boiling water that can cover the ribs, transfer to a casserole, boil again and change to low heat and simmer for 1 hour.

5 Add taro and salt and simmer for another 20 minutes, sprinkle with small pieces of chives before removing from heat.

How to cook pork rib soup without taste, it may be that you did not enlarge the ingredients or you cooked it for too short a time.

Why does boiled pork rib soup have no taste? Your pork rib soup has no taste, it may be that you have blanched the blood in the pot for too long, because the blood water can be drawn just by passing it through hot water.

The cooked pork rib soup has no taste, which means that your face is not. Put enough amounts.

Stew the pork rib soup, don't rush to simmer slowly. Add the appropriate seasonings such as star anise, cinnamon, allspice, ginger and green onions.

Preparation of carrot pork rib soup.

1. Preparation. 1.Ingredients.

Fresh ribs, fresh carrots, fresh corn, ginger, shallots.

2.Accessories. Iodized salt.

3.Proportion. Water: Pork Ribs: Carrots: Corn = 4:2:1:1 III. Steps. Step 1: Main material processing.

a.Wash the fresh pork ribs and chop them into cubes, boil boiling water, and pass the blood water for about 30 seconds;

b.Wash fresh carrots and cut into cubes;

c.Fresh corn is washed and cut into cubes (cylindrical blocks are recommended for not affecting the taste);

d.Wash and slice the ginger and cut the shallots into thin sections.

Step 2: Pressure cooker to simmer.

a.Put in the processed pork ribs, add cooking water, ginger slices, and simmer in a pressure cooker for 20 minutes;

b.Add the carrots and corn and simmer in a pressure cooker for 20 minutes;

c.Add iodized salt and shallots, stir well and remove from the pan.

3. Summary. 1.Precautions.

The selection of materials must be fresh to avoid affecting the taste;

The pork ribs must be bloody, which has the effect of removing the smell and improving the freshness.

Chop the pork ribs must be clean and neat, reduce the small fragments of the bones, and avoid getting stuck in the teeth when eating.

Carrots have high nutritional value, which is rich in anthocyanins and carotene.

Fatty oils, volatile oils and vitamins and other nutrients. Carrots can be used to alleviate the uncomfortable symptoms of indigestion, night blindness, stomach pain and other diseases in children, effectively enhance human immunity, and effectively remove intestinal free radicals.

Thus acting as a detoxifier. Traditional Chinese medicine believes that carrots are sweet, pungent in taste, flat in nature, and belong to the spleen meridian and liver meridian.

and lung meridians, which have the functions of strengthening the spleen and stomach, nourishing the liver and brightening the eyes, clearing heat and detoxifying, dissolving phlegm and relieving cough.

Large slices of ginger and large green onions, wrapped in cotton cloth and thrown inside, then cooked, ginger and green onions are fishy.

Preparation of pork rib soup.

Preparation materials: pork ribs, corn, lotus root, ginger, coriander, salt, shallots Method: 1. Cut the corn into pieces, cut the lotus root into pieces, prepare the ginger and put it on a plate for later use.

2. Blanch the pork ribs in water, so that they can be fishy, and they will not be too fishy when cooked.

3. Put all the water in the pressure cooker, submerge the vegetables, add salt, and put ginger.

4. Prepare the coriander and shallots, cut the shallots into small pieces, cut them into small pieces, and chop them into minced pieces.

5. Press the pressure cooker for 30 minutes, wait for the gas to finish, add coriander, and simmer a little.

How to stew pork rib soup is the best to taste.

Lotus root pork rib soup.

Ingredients: lotus root, pork ribs, green onion, ginger, cooking wine, salt.

Method: 1. Peel the lotus root, wash and slice it, soak it in water and set aside; 2. Boil the water in the saucepan, put the washed pork ribs in, blanch the blood foam, remove and set aside; 3. Add an appropriate amount of water to the saucepan, put the pork ribs and lotus root in, and bring to a boil over high heat; 4. Turn to low heat and simmer for 2 hours, add ginger and cooking wine to taste; 5. Put an appropriate amount of salt and sprinkle with chopped green onions.

Corn rib soup.

Ingredients: 300 grams of pork ribs, 1 corn, 1 carrot, green onion, ginger, cooking wine, salt.

Method 1: Wash the pork ribs, blanch them in a pot, wash the corn and carrots, and slice them for later use; 2. Add an appropriate amount of water to the saucepan, add pork ribs, corn, carrots, add a little vinegar, and bring to a boil over high heat; 3. Turn to low heat and simmer for 60 minutes, add salt to taste, and then remove from the pot.

Bring to a boil over high heat and then simmer over low heat. Many people stew soup is to add an appropriate amount of cold water, and then stew over high heat, in fact, after the water boils, then turn to low heat and simmer, the soup is fresher, stewed pork rib soup in addition to the requirements for the heat, the treatment of the ribs is also very important, before the stew soup, the ribs should be soaked in cold water, the blood water is cleaned, and then blanched with boiling water, remove the foam, with these treatments, the pork rib soup has no fishy smell.

1 to 2 hours. Pork rib soup contains a variety of nutrients, generally speaking, the stewing time takes 1 2 hours, which is more conducive to the dissolution of nutrients in the ribs, but it should be noted that it should not be stewed for too long, the longer the pork ribs stew soup, the more fat the pork ribs soup contains, and the long stewing will reduce the taste of the pork rib soup. In addition, simmering in a pressure cooker will not only make the ribs softer, but also shorten the stewing time.

Put before cooking. Pork rib soup is nutritious, containing protein, fat, minerals and other nutrients, many people in life will stew pork rib soup, because the method is very simple, but if you want to stew delicious pork rib soup, you need to master the heat, time and seasoning, generally speaking, pork rib soup is 10 20 minutes before the pot put salt, because too early salt will affect the taste of the ribs, so that the meat becomes old, and after the pot is put salt, will cause the ribs to not taste.

Ingredients: ribs, sweet corn, carrots, salt, cooking wine, shallots.

Method:1First of all, after cutting off the ribs, put them in clean water and clean them, add an appropriate amount of water to the pot, put the ribs into cold water, and take them out and drain them after boiling over high heat.

2. Put an appropriate amount of water, cooking wine and pork ribs in the casserole, boil over high heat, and try not to add cold water halfway when cooking the ribs in the casserole. In this way, the nutrients in the ribs cannot be cooked.

3. Clean the corn, cut it into corn segments, peel the carrot and cut it into hob pieces.

4. After about 1 hour, put the corn and carrot cubes into the pot and continue to cook, while adding a small amount of salt.

5. After about 20 minutes, add an appropriate amount of chopped green onions, and you can eat directly.

What to put in pork rib soup.

The nutritional value of pork ribs is very high, and with the right ingredients, you can give greater play to the value of pork ribs, such as corn, carrots, yams, lotus roots, winter melon, kelp, soybeans, etc.

Because the fat content of pork ribs is very high, in order to get rid of the greasy and prevent the body from increasing a large amount of purines, you need to add some light foods that can relieve the oiliness, so the nutritional value of corn or carrots is a good choice, which can not only make the soup more delicious and refreshing, but also make the soup play more nutritional value.

The weather is getting cooler, and the good season for drinking soup has arrived, especially Lao Guang, there are always three or three days a week to make soup to drink, if there is a virtuous old mother in the family, drinking soup is a matter of every day. Many people think that Cantonese people make soup the easiest, which is nothing more than washing everything, then throwing everything into the pot, finishing things, simmering it for an hour or two, turning off the heat, and tasting it in the pot. Don't look at simply making a soup, it's actually very knowledgeable.

Today, when I talk to you about stewed pork rib soup, many people do this step wrong, no wonder the soup tastes ...... fresh

Many people throw salt into the soup from the moment it is boiled, but this is a big mistake, and it is best to add salt before turning off the heat.

First, salt will harden the pork ribs in the soup, and if salt is added early in the morning, the pork ribs will be tightened, which will definitely affect the release of nutrients such as protein, and iodine will also be lost. Just like when we stir-fry, if you put salt too early in the dish, the vegetables will grow old and lose iron and other elements.

Second, adding salt too early may lead to excessive salt intake. The salt is simmered repeatedly and dissolves completely in the soup, and in the long run, it is easy to exceed the salt standard.

1. Fly water after washing the ribs, although the ribs are not as fatty as the barrel bones and need to fly off some of the fat, but the step of flying water is still very necessary, which can remove bacteria and remove the smell.

2. Cut the corn into sections, peel the lotus root and yam respectively, cut them into pieces, and then cut a few pieces of ginger, or add a little wolfberry jujube.

3. Add the pork ribs and other soup ingredients prepared to the water to boil, reduce the heat to low and simmer for 2 hours.

4. Add an appropriate amount of salt, simmer over low heat for no more than 10 minutes, and try it after turning off the heat!

Don't you drool when you think about it? Take a break to make a bone broth, but remember to avoid the following minefields to make a bowl of sweet and nutritious pork rib soup:

1. In order to reduce the smell of pork ribs, it is best to boil the pork ribs in water first, pour out the water, and then add water to boil again;

2. To make the soup as sweet as possible, wait until the heat is turned off before adding salt.

When stewing pork rib soup, many people do this step wrong, no wonder the soup does not taste fresh ......Finally, add a little about the choice of soup pot, if you use a casserole, the trace elements in the pot are beneficial to the human body, but generally have to be simmered for more than two hours before it is more flavorful, which will lead to a problem, that is, the biggest drawback of old fire soup - too high purines. If the boiling time is too short, obviously the taste is not enough. There is another option, which is to use a pressure cooker to press the soup, which can press out a relatively rich soup in a relatively short time, which can generally be achieved in less than an hour, but the material of the pot is not as healthy as a casserole.

In the past two days, the price of pork ribs has risen again, today I bought a pork rib, it cost 30 yuan, no matter how expensive, sometimes we still have to supplement some nutrients, buy pork ribs must buy that color, it looks a little red, and the bones are relatively thick, like this kind of pork ribs are not the kind of tender and small. Another important point is to see if there is fat and lean meat on the ribs, whether the lean meat is delicate, if the fiber is too thick, it is likely to be the old female pork, so you must pay attention when buying meat, today we will use the ribs to make a stew.

First of all, prepare some ribs and cut them into evenly sized pieces, since it is a stew, you don't need to cut the pieces too big, just try to make them smaller.

You can also prepare a little lotus root and cut it into pieces, it is best to buy powder root, which is the feeling of eating a little noodles, and you can also put a little peanuts or soybeans in it.

Method, first add water to the pot, put the pork ribs and lotus root in cold water, add peanuts and cook together, the most important thing is to boil the blood water in the ribs, this process is about three to five minutes.

Boiled pork ribs, be sure to clean the bone residue and blood foam again with water, and then put it in a pressure cooker, add a few slices of ginger, put a spoonful of salt, the salt must be put enough at one time, many people will ask why put it in the pressure cooker, not in the casserole, the casserole stew out will not be better? But sometimes we work in the city, and if we put it in a casserole and simmer it may take forty or fifty minutes, but it may only take ten minutes to put it in a pressure cooker. In order to save time and reduce the time of cooking, I chose a pressure cooker, and everyone can decide the time according to the actual situation and what tools to use to make this pork rib soup.

Like this lotus root pork rib soup, it is generally pressed in a pot for 17 minutes, so that the pork ribs are still relatively cooked and rotten, and the lotus root is also powdery, there is no feeling of not biting, and the peanuts will also become noodles.

Tips, no matter what bone broth you do, you must remember to put cold water into the ingredients, so that you can boil the blood clean, you also need to pay attention to one point when cooking the soup, do not boil or stew in the process, and then refill the water, which will affect the taste of the soup, when you come out of the pot, you can sprinkle a little pepper, put some green onions, and garnish to increase the flavor, such pork rib soup is not only nutritious and delicious, but also relatively simple, have you learned?