How to make pork have the flavor of pork ribs, and how to make pork ribs taste delicious

Cuisine】 Sichuan cuisine.

Features】 Golden color, crispy on the outside and tender on the inside, fresh and delicious, although fat but not greasy raw materials】 Ingredients: 200 grams of skinless pork (half of fat and lean), 200 grams of pork net oil, 2 eggs, 50 grams of white flour, 50 grams of starch. Seasoning 500 grams of vegetable oil (about 50 grams of actual consumption), 10 grams of sesame oil, 10 grams of salt, 10 grams of cooking wine, 10 grams of green onions, 10 grams of ginger, appropriate amounts of pepper and monosodium glutamate, 50 grams of white broth.

Production process] 1) First, cut the green onion, ginger (peeled) and Sichuan pepper into fine powder, chop the pork into a meat puree, put it in a bowl together, mix in salt, cooking wine, monosodium glutamate, wet starch (10 grams), sesame oil, white broth, and mix into a filling. (2) Crack the eggs in a bowl, add the white flour and wet starch (balance), and stir into a paste. (3) Wash the lard and cut it into 20 cm cubes.

At one end of each piece, spread the meat filling into 1 cm thick strips. Smear some egg paste on the net oil of the unspread meat filling, then roll it into a roll 2 cm thick and 20 cm long, steam it for about 10 minutes on the upper drawer, take it out to cool, and cut it into 10 cm long sticks. (4) Pour vegetable oil into a frying spoon on the shelf on a hot fire, heat it, dip the net oil roll in egg paste, slowly put it in the oil and fry it for 1 2 minutes, until golden brown, then take it out, and cut it into small pieces.

The pork itself has the flavor of pork ribs, or buy some seasoning.

Pork ribs are often referred to as pork ribs and vertebrae, and are a substitute ingredient in cooking dishes. Because pork accounts for a larger proportion of the meat we eat, it is also caused by the dietary structure. For example, braised pork ribs is a Chinese national cooking.

At the same time, pork ribs can also refer to the ribs and vertebrae left after skinning pigs, cows, sheep and other animals.

Pork ribs refer to the ribs and vertebrae left over after pigs, cows, sheep and other animals are removed, and a small amount of meat is attached to them, which can be eaten, such as: braised pork ribs. Generally speaking, whenever we mention pork ribs, we are referring to pork ribs.

Pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a lot of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Small chops - small chops refer to the ribs of the pork belly close to the belly, which are ribs and sub-ribs on the upper side, and the meat layer of the small chops is relatively thick and has white cartilage. It is suitable for steaming, frying, and baking, but it is necessary to chop small pieces.

Sub-chop - Sub-chop refers to the part of the abdominal cavity that connects to the back ridge, and below it is the pork belly, and the ribs under the slice are up to 30 cm long and have a triangular diagonal slice. The meat layer of the ribs is very thick, and a piece of pork belly is connected with a thin layer of oil, which is rich in fat and the meat is the most tender of all the ribs, suitable for a variety of cooking methods and flavors, but the texture is slightly greasy. It is suitable for frying, grilling, and braising with a length of 5 to 7 cm.

Large chops - large chops are the parts where the tenderloin and the loin are connected, also known as meat steaks, mostly used for deep frying, mainly meat slices, but with pork ribs, in addition to increasing the amount of meat slices to make the area of meat slices appear larger, when frying, it will also increase the unique aroma of large bones, which is also the characteristic of fried meat steaks. In addition to frying, you can also marinate large ribs, but before marinating, you need to go through a frying or rapid frying procedure, which is used to seal the blood water of the big bones, so as not to flow out during the cooking process, affecting the color of the meat slices and soup sweat. It is suitable for frying and marinating, if it is fried, it should be cut a little thinner, and if it is fried, it should be thicker.

Ribs – Ribs are flaky ribs in the ribcage, the meat layer is relatively thin, the meat is relatively lean, and the taste is relatively tender, but because one side is connected to the back, the bones will be thicker. Since the ribs are relatively large, some stores will divide them into cavities, sub-ribs, etc., for customers to buy. For example, the flaky grilled ribs are tender in the middle.

After chopping small pieces, pick out the thicker part of the meat layer can be used for steaming, frying, and braising it, and the large slices are suitable for grilling.

Hello! There are still several kinds of pork ribs, generally: pork chops, beef chops, lamb chops and other ribs!

These are the three types that we commonly buy, and in the southern region, it is generally said that buying pork ribs is pork chops! Pork chops are part of pork, but not all meat, there are also some bones, and the bones and meat are joined together!

Hello, I'm glad for your question, pork ribs are divided into 3 categories, and the whole ribs are inclusive of these 3 categories, 1. Large ribs: Large ribs are the parts where the tenderloin and the loin are connected, this kind of ribs are thick and tender, and are mostly used for frying and eating meat. When buying large ribs, pay attention to choosing ribs with a layer of fatty pork belly, which is suitable for braising or frying; 2. Ribs:

Ribs are flaky ribs at the pork brisket. These ribs are small and thin, but almost all of them are lean and less fatty. To choose such ribs, you should choose the kind with less meat and more bones, and it is all lean meat, and there is more fatty meat, and it is not cost-effective to buy nine 3, small ribs:

The biggest feature of small chops is that there are more soft and brittle bones. Buy such ribs for steaming or grilling directly, the more white crispy bones the better when choosing, and try not to bring meat.

People generally say that pork ribs are just pork ribs, and pork ribs are part of pork with bones. If it is lamb ribs, people generally call them lamb chops, and the same cow ribs are called steaks.

To make the ribs taste good, you can consider the following aspects:

Marinating: Before cooking, marinate the ribs for a while to allow the seasoning to penetrate into the meat. Salt, sugar, light soy sauce, cooking wine, ginger slices and other marinades can be used to marinate in the wax line, and the time is generally 30 minutes to 2 hours, depending on the type and thickness of the marinade.

Blanching: Boil the ribs in boiling water for a while to remove blood and impurities from the surface of the ribs, making the ribs more clean and hygienic, and also helping the ribs to absorb the flavor.

Grilling and frying: Bake or fry the marinated ribs in the oven or oil pan to make the celery ribs crispy on the outside and tender on the inside.

Soup stew: Put the pork ribs and an appropriate amount of water into the pot, add ginger slices, green onions, star anise, bay leaves and other seasonings, and simmer slowly over low heat to make the taste of the ribs more delicious.

Add seasoning: During the cooking process, you can add onion, ginger, garlic, bean paste, sweet noodle sauce, cooking wine, sugar, vinegar and other seasonings to make the seasoning richer and make the ribs more flavorful.

To sum up, the key to making pork ribs taste good is marinating, boiling, roasting, frying, soup stewing and adding seasonings. The specific cooking method can be adjusted and improved according to one's taste and preferences.

How to marinate <> pork ribs, and how to marinate them to make them more flavorful? It can be marinated with some compound seasonings, such as sour plum sauce and tomatoes. Steamed pork ribs with sour plum sauce are often made at home, and children like to eat them very much.

Sour Qiaozhou plum sauce steamed pork ribs is a new method of sweet and sour pork ribs, home-style sweet and sour pork ribs to be fried in oil or fried in oil, and then prepared sweet and sour sauce to stew, but my husband does not like the taste of vinegar, so the sweet and sour pork ribs I make are neither fried nor sweet and sour sauce. Today, I will share with you this delicious steamed pork ribs with sour plum sauce, the ingredients that need to be prepared are: 2 pork ribs, 2 tablespoons of sour plum sauce, 1 tablespoon of tomato paste, appropriate amount of salt, a piece of ginger, an appropriate amount of chopped green onions, and a small handful of white sesame seeds.

Step 1: Chop the pork ribs into 3 cm pieces, fresh pork ribs contain a lot of amino acids, which are very delicious to eat, and are also rich in calcium and collagen, which is very suitable for daily calcium supplementation. Steaming pork ribs can preserve the nutrients of the pork ribs to the greatest extent.

Step 2: Peel the ginger and cut it into shreds, wash the chopped green onion and cut it into small pieces and set it aside for later use.

Step 3: Prepare a large bowl with depth for stirring, add pork ribs, sour plum sauce, tomato paste, shredded ginger and a small amount of salt and mix well.

Step 4: The ribs will be more flavorful when marinated for half an hour, and the marinated ribs do not need to be dark soy sauce, and there are sour plum sauce and tomato sauce to color.

Step 5: Cover the bowl with pork ribs with a layer of plastic wrap, prick a few holes with a toothpick, and put it in an electric pressure cooker and steam it for 15 minutes. Switch to a regular steamer and steam for at least 30 minutes after boiling water over high heat.

Step 6: Sour plum sauce is more suitable for the elderly and children to eat, and there will be some soup when steamed, which is delicious to use to make rice.

Step 7: Take out the steamed pork ribs, transfer them to another plate, sprinkle with chopped green onions and white sesame seeds, and serve.

Pork ribs are the most delicious, not braised or boiled in soup, oil-free, low-salt and less nutrient loss, and the whole family loves to eat. Have you learned the practice of steaming pork ribs with sour plum sauce shared today? Pork ribs, how do you like to make them with a wide grip?

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Don't blanch the ribs in the pot, if you want to clean the blood on the ribs, add an appropriate amount of starch, grab and mix for a while, grab the sticky surface and wash it with flowing water, so that the blood on the ribs is cleaned, and the ribs are very tender; (Fresher than blanched pork ribs).

After the ribs are washed, they can't be steamed directly in the pot, they should be marinated with condiments for a while, so that the ribs are delicious and delicious;

How to stew pork rib soup to be delicious

After buying the pork ribs, they should be soaked in warm water for about 15 minutes and washed;

Wash the bones. Put a pot under cold water, throw away the water after boiling, and break the stick bones again. The key is to break the stick bone later, because, if you crush 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;

The water put into the casserole needs to be boiled to guess the source, and it is best to add enough to the pot at one time, and it is best not to add ice water during the stewing process, but you can add a little boiling water;

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

Adding a small amount of vinegar after the soup turns white 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;

Add salt when it is almost ready, as adding it too early will cause the meat to shrink and affect the taste.

Simmer a little longer for more flavor.

Stewed pork ribs are a common home-cooked dish. There are many ways to make it, but the main ingredient is pork ribs; It can be matched with different accessories according to your own taste and needs, such as vertical imitation of Zheng Yusong: radish, cabbage, winter melon, pepper and salt, etc.

Different excipients have different tastes. Stewed pork ribs are nutritious, delicious and nourishing, and are a dish loved by the majority of diners.

Method. 1. Boil water in a pot, put in the pork ribs after the water boils, cook over high heat until there is foam, and after the ribs turn white, remove them with a colander spoon;

2. After the soup pot is washed, re-add the pork ribs and pour boiling water, the amount of water is subject to the surface of the meat;

3. Add three tablespoons of soybean paste, then add sugar;

4. Put in the ginger slices and stew packets, cover and simmer over medium heat;

5. After the soup boils, turn to low heat, cook for 40 minutes, add beans, corn and carrots, continue to cook for 10 minutes, and add an appropriate amount of salt according to personal taste.

Specialty stewed pork ribs].

Ingredients: pork ribs, green onion, ginger, salt, chicken essence, light soy sauce, oyster sauce, bay leaf, cinnamon, star anise, coriander.

Specific method: The first step: chop the pork ribs into small pieces, put them in a basin, add an appropriate amount of water, soak in the blood water, clean the ribs, put them in a basin, add an appropriate amount of green onions, ginger slices, add an appropriate amount of salt, chicken essence, light soy sauce, oyster sauce, grasp and mix evenly, add a spoonful of starch, and mix evenly again.

Step 2: After marinating for 30 minutes, put the ribs into a steaming bowl, put them in a steamer, steam them on high heat for 10 minutes, take them out, pour the pork ribs and soup into the pressure cooker together, add an appropriate amount of bay leaves, cinnamon, star anise, add an appropriate amount of dark soy sauce to color, add boiling water that has not passed the ribs, cover the pot, and choose the stew mold hunger tung style.

Step 3: After the ribs are stewed, put them in a wok, turn on the high heat to collect the soup, turn off the heat after the soup is thick and calm, and then sprinkle some coriander to decorate, and a nutritious and delicious stewed pork ribs is ready!

1.When making pork ribs, do not blanch, do not stew directly in the pot, should be marinated first, put in the steamer to steam for 10 minutes, and then stew in the pot, so that the ribs are tender and delicious, not old and not firewood, nutritious and delicious!

2.If you want to drink pork rib soup, you can skip adding bay leaves, cinnamon, star anise and other condiments, and finally you don't need to reduce the juice over high heat, so that the soup is more delicious!

1. Soaking. The first step in stewing meat is soaking, no matter what meat contains some blood water, if it is blanched directly, it will not effectively remove the blood water, which will cause the meat or ribs to have a fishy smell. Especially for beef, there is a lot of blood and water, and if you blanch it first, a lot of blood will remain in the meat, resulting in a fishy beef.

Correct method: Chop the meat or pork ribs into small pieces, put them in clean water, add some salt, stir evenly and soak for 2 hours, change the water once in half an hour, until the water becomes very clear, indicating that the blood bubbles are clean.

2. Blanch. The stew is fishy and woody, and it is likely that the method of blanching is wrong. Many people put the water into the meat blanching after boiling, which is wrong, the blanching must be in a pot under cold water, and the green onion, ginger, and cooking wine must be added, which can effectively remove the fishy smell.

The boiled foam should be removed in time, that is, the residual blood water. Once there is no foam, remove the meat or ribs and rinse them with warm water.

3. Stir-fry first and then stew.

If it is stewed directly after blanching, it can not stimulate the aroma of the meat, and it tastes a little greasy, the correct way is to "fry first and then stew", add some oil to the pot, pour in the meat pieces or ribs, stir-fry for a while on low heat, and fry the fat, so that the taste is refreshing and not greasy, and can stimulate the fragrance of the meat, and the stewed meat is more fragrant. Even if you don't cook braised pork, the meat should be stir-fried.

4. Add boiling water and simmer.

When the meat or ribs are fried until golden brown, they can be stewed with water, what kind of water to add? Some people add cold water, which is wrong, it will make the meat become firewood, no matter how it stews, it will not be stewed, remember that Chunqinghan should add boiling water, and pour more water, rather than less, if you add water halfway through the water, it will affect the texture and taste of the stew.

5. Add salt before cooking.

When to put salt in stew? Do you add salt after adding water, or do you put salt before you get it out of the pot? Remember not to put salt too early, otherwise the meat will lose moisture, and the less moisture, the more chai it will taste.

The meat should be stewed first, so that the structure of protein and fat is destroyed, and then add salt when the meat is soft.