What is the difference between buying ribs, small ribs, and large ribs? How do you pick ribs?

I think buying small ribs is suitable for stir-frying, large ribs are used for stewed soup, ribs can be used for frying, when we choose ribs, we must first see whether the fat and thinness of the ribs are even, and secondly, we must see whether the ribs are ruddy in color.

Actually, there is no big difference, it mainly depends on personal preference. If you pick ribs, be sure to pick fresh, not frozen. Fresh ribs and frozen ribs are simply two flavors when stewed.

The main difference is the size of the bones, the ribs are the easiest to taste and beautiful, the small ribs and the large ribs are suitable for stewing large bones, and the sauce bones are so that there is fun to gnaw on the bones.

Stewed pork rib soup can be ribs and short ribs. The meat of the ribs is relatively small, basically lean meat, and there are many bones, so the taste of the soup is relatively rich, and the crispy bones on the small ribs are rich, and the meat is rich and delicate.

Precautions for stewed pork rib soupTo make the ribs clean, not just the surface is clean, many people stew the pork ribs soup is not fragrant, with a strong fishy smell, that is, because the blood in the ribs is not drained, so we have to find a way to remove the blood, and directly stew or only blanch is not right, the correct way is to soak the ribs in water for a period of time.

The pork rib soup is delicious, you need to taste the freshness and aroma of the soup, and this fragrant taste is mostly from the ribs themselves, not the taste of the spices, so when stewing the pork ribs soup, you must learn what to put and what not to put it.

The above content refers to Encyclopedia - Stewed pork rib soup.

I think you should choose the ribs according to your own recipe, and I personally recommend the ribs because the meat of the ribs is relatively clean, the meat is very tender, it is very convenient to eat, and this kind of ribs is delicious.

Choose ribs, which are tender and can be steamed, fried, or stewed, and are less fat and easy to digest for modern women.

When buying ribs, you generally choose ribs, because this rib will be more delicious, and the meat quality will be more chewy.

Large ribs, small ribs, sub-ribs, and ribs, all of which are collectively referred to as ribs.

Platoon——

The part where the tenderloin and the loin are connected is the large chop, also called the steak, which is actually the vertebrae, also called the cavity bone.

Removing the meat from the top of the chops is best for making deep-fried steaks, and the remaining bones are best for soup.

Small Platoon——

The ribs in the belly of the pig near the belly are called small ribs, which are located just below the ribs and sub-ribs. This part of the ribs has a thicker layer of flesh and white cartilage.

The best way to eat chops is steamed, stewed, fried, or grilled, and they are usually chopped into small pieces when cooking.

Ribs——

The flaky ribs in the rib cage are called ribs, and the size of this rib is relatively large, and the store usually divides the upper ribs into separate ribs. Therefore, what we usually call ribs is not all ribs, but the part that remains after the sub-ribs are removed.

The rib rib is connected to the back on one side, so its bones are thicker than the smaller ribs.

The meat layer of the ribs is relatively thin, the meat is relatively lean and the taste is relatively tender, which is more suitable for marinating.

In addition, the tender chops in the middle of the ribs are best for grilling, and the thicker parts of the meat are more suitable for steaming, frying or braising them.

Sub-Platoon——

The ribs at the junction between the abdominal cavity and the back are called subribs, which are actually part of the ribs, and are the soft ribs below the ribs, so the subribs are often called soft ribs.

The meat layer of this part of the pork ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is a relatively rich pork rib, and it is also the most tender pork rib.

There are many ways to eat the steaks, such as frying, stewing, roasting, or braising them, but the dishes are slightly greasy.

The difference between them is one with bone and one without bone.

Pork ribs are a combination of meat and bone.

Whereas, the ribs are the part that is left over from the bone.

Ribs are more delicious.

There is a lot of lean meat on the ribs, and the mountain mill tastes particularly good. Other parts of the ribs are not as lean as the ribs, and some round kai are mixed with some fatty meat, and the taste is relatively poor. Tachibana only calls.

Differences: 1. The concept is different. The nutritional value is different. The way to eat it is different. 2. Ribs are the first ribs.

Three, four, five bones, these ribs are the longest part of the ribs. Ribs include neck ribs, ribs, soft ribs and small ribs. It is a general term for these sub-categories of fractured burial.

The ribs have a high bone marrow content, and there is a small amount of fat and fascia in the meat type, so they taste delicious and soft. There is less fat on the ribs, and the ants are sold with fascia attached to the bones, which is more delicious.

Chicken hidden ribs belong to the ribs of chickens, relative to the ribs that everyone says generally refer to the ribs of the pig, they all belong to the ribs, but the size of the big and small fronts to give way, the size of the pig, the small lead of the chicken stove, the pork flavor of the pig, the chicken flavor of the chicken, which one is delicious, depends on personal taste.