When making braised pork ribs, which vegetables can be paired with to enhance the flavor and relieve

Braised pork ribs can be served with red and green peppers, yams, beans, potatoes, pumpkin, etc. Although the braised pork ribs are delicious, it is inevitable that you will feel greasy if you eat too much, so you may wish to add some vegetables, which will not only be more nutritious, but also play a role in improving the flavor and relieving greasyness.

I like to eat braised pork ribs, and when making braised pork ribs, I like to pair them with some red and green chili peppers. Red and green peppers not only contain a lot of vitamins and trace elements, but also have an anti-greasy effect. When the braised pork ribs are almost finished, add some red and green chili peppers to decorate, and this dish is very eye-catching.

Braised pork ribs with yams, this dish is not only very tasty but also nutritious. Yam is rich in nutrients, has a lot of dietary fiber, is good for health, yam can be cut into slices, can also be cut into segments, so that the effect of stewing out with pork ribs is very good. Stewed pork ribs with yam are not only beautiful in color, but also not greasy to eat, with a very fresh and refreshing taste, suitable for all ages, and is a very popular delicacy.

I like to add beans to braised pork ribs, we have a very delicious noodle bean in our local area, stew the ribs almost to the end, put in the fried beans, and add some seasonings to it. Add the right water, simmer slowly over low heat, braised pork ribs with beans, and it tastes very fragrant. The beans absorb the flavor of the pork ribs and relieve the oiliness of the ribs, which is really the best dish to match.

My favorite is the braised pork ribs and beans stewed in a big pot, which is hot and fragrant.

Add potatoes to the braised pork ribs, which can be cut into medium-sized pieces, strain out excess starch in water, and sauté them in a pan for a while. When you have the aroma of potatoes, you can put them in the ribs that are about to be stewed, and when the potatoes are cooked, you can turn off the heat and remove from the pot. Braised bone steak stewed potatoes is a dish that smells good and tastes even better.

Braised pork ribs can also be filled with vegetables such as pumpkin, winter melon, and kelp. These vegetables have a good anti-greasy effect, and my favorite food is braised pork ribs and stewed potatoes, which absorb oil very well.

When making braised pork ribs, it can be served with cabbage, tomatoes, coriander, radish, lettuce and other vegetables to enhance the flavor and relieve greasyness.

When making braised pork ribs, it can be served with potatoes, broccoli, kelp, shutters, greens, spinach, tomatoes and other vegetables to relieve greasyness.

Tomatoes, cucumbers. Spinach, lettuce, red cabbage, potatoes. Lettuce. You can get a good decryption, and you will also feel the combination of meat and vegetables when you eat it.

To go through popularity, it is to color. The heat is used accurately, and two kinds of heat should be used to make braised pork, that is, it is fried over a high fire, boiled on a high fire, and burned over a low fire. (Because it is easy to rot and easy to taste when fired over low heat, it can make the soup thick, the taste is mellow, and the color is red and bright).

Step 1: Fry: Chop the ribs into 4 cm long pieces, soak them in water, wash and control the moisture; Mix well with water starch, fry in hot oil until the surface is golden brown, and remove it.

<> ribs should be selected in the front row] The front row is the part of the ribs that connect the pork neck to the chest cavity slightly behind; A rib is the rib part of a pig without vertebrae. This part of the pork ribs is characterized by the texture of lean meat with a bit of fat, a bit like snowflake beef, boil the pork ribs in the pot to remove the excess blood water, put ginger, cooking wine to remove the fishy, drain the water and heat the oil in the pan, and cut the ribs until golden brown.

Prepare a sauce in advance, put in dry yellow sauce, hoisin sauce Zhuhou sauce, light soy sauce, cooking wine, stir well, prepare less spices, star anise, cinnamon, bay leaves, a little dried chili, soak the spices and dried chili peppers in boiling water in advance, so that it is cleaner and seasoning, when the sugar water is fried to brown-red, and brown-red foam begins to appear, immediately pour the pork ribs into the pot and stir well, then put in ginger slices, peppercorns and spices. After the sugar is fried, add the drained pork ribs for a quick stir-fry, stir-fry the pork ribs evenly wrap the sugar color, and then start seasoning, add salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce in turn, and stir-fry again to fully integrate the pork ribs and seasoning.

Raw stew: The ingredients do not need to be pickled, and the dishes are directly stewed in the pot to highlight the tenderness. Red stew:

It is marinated first, patted with dry cornstarch, and then fried over a strong fire and then simmered to highlight the crispy aroma. The ribs are stained with soy sauce and covered with boiling water. Cover the pot and continue to boil on low heat for 20 minutes, the water in the pot is less than 1 2, reduce the juice on high heat, add the chicken essence, stir-fry a few times, and put it on a plate.

Braised pork ribs is also a very simple home-cooked dish, you can make it at any time if you want to eat it, and it is still a little difficult to make this dish for friends who have never cooked before.

Prepare the pork ribs, chop them into an appropriate size, blanch the water, heat the pot and add the old rock sugar, beyond the sugar color, add water, add star anise, cinnamon salt and other seasonings, simmer slowly for two hours on low heat, and reduce the juice over high heat, which can make the pork ribs more delicious.

Simmer over low heat. Simmering the clown for about 10 minutes will not only make the ribs more cooked, but also add more flavor. Because simmering over low heat will allow the seasoning to penetrate deep into the ribs.

To cook a dish of braised pork ribs that is guaranteed to be fragrant but not greasy, consider the following:

Choose high-quality ribs: Choose fresh, firm pork ribs or pork short ribs to ensure a tender texture.

Prepare the ribs beforehand: soak the ribs in water for a while to remove blood and impurities, and then blanch them in hot water for a minute or two, which will remove the smell and remove some of the oiliness.

Control the amount of grease used: Braised dishes often use oil to add flavor, but too much oil can make the dish greasy. Use less grease when cooking, or skim off excess oil after cooking.

Choose the right seasoning: The key to braised pork ribs is the combination of seasonings. Common seasonings include ginger, green onions, cooking wine, soy sauce, rock sugar, bean paste, etc. Proper pairing of these spices can add flavor while avoiding being too greasy.

Simmering time and heat: When cooking, you can choose to simmer over low heat, which can make the ribs more flavorful and tender. The simmering time can be adjusted according to the size of the individual taste and the size of the ribs, and it is generally necessary to simmer for 1 to 2 hours until the ribs are soft and flavoury.

Add the right amount of vegetables: Add some vegetable-sensitive bright vegetables to braised pork ribs, such as carrots, potatoes, lotus roots, etc., to add texture and layering, and also reduce greasyness.

Through the processing of the above points, the braised pork ribs can be made more fragrant but not greasy, and the taste is more delicious. Remember to adjust it according to your personal tastes and preferences, and gradually master the cooking skills to make braised pork ribs that match your taste. The bridge was widened.

Braised pork ribs are one of the most beloved dishes in Chinese cuisine, and they are a delicious dish that is irresistible due to their crispy outside and tender inside. However, how can Juebinai make fragrant but not greasy braised pork ribs? The following will be elaborated from four aspects: material selection, stir-frying, slow cooking, and seasoning.

1.The choice of pork ribs is very important. Choose fresh, meaty ribs with bones in them, wash them and soak them for a while to allow the blood to drain completely. Pork ribs can be blanched with hot water before simmering to remove impurities and reduce the fishy smell.

2.Sauté the ribs in a wok and stir-fry. First, stir-fry the surface of the ribs over high heat until they are slightly charred, so that the surface of the ribs can be quickly shaped and maintain the freshness and flavor of the ribs themselves. When stir-frying pork ribs, you can add ginger slices, green onions and other auxiliary cooking ingredients to increase the flavor.

3.Use the low-temperature slow cooking method to simmer for a longer time. Blanch the stir-fried pork ribs in boiling water, then add an appropriate amount of water, ginger slices, green onions, cooking wine, sugar and other accessories, and slowly simmer over medium-low heat for about 2 hours until the ribs become soft and delicious.

4.The technique to enhance the taste is to add soy sauce, sweet and sour and other condiments, and at the same time stir constantly when simmering to avoid burning. Before the soup is dried, you can put an appropriate amount of light soy sauce to highlight the umami flavor and make the aroma of roasted bone marrow and spring flavor stronger.

5.Finally, be sure to keep the heat under control, and maintain the right humidity and heat during the cooking process. Too much heat will affect the taste and flavor of the pork ribs, and the correct heat can cook fragrant but not greasy braised pork ribs.

Overall, making a great tasting braised pork rib requires attention to detail and proper use of cooking skills. By selecting fresh and high-quality pork rib materials, adopting appropriate stir-frying and slow cooking methods, and paying attention to the combination of condiments, the braised pork ribs can be full of aroma, which is not only delicious but also has nutritional value.

To keep the braised pork ribs fragrant and not greasy, you can start from the following aspects:

1.Remove the smell in advance: Blanch the pork ribs in boiling water with an appropriate amount of cooking wine and ginger slices for 3 5 minutes, chop off the tendons and blood clots on the bones, and blanch the washed pork ribs again for 2 3 minutes, which can remove the blood foam and fishy smell.

2.During the braising process, the seasoning can be gradually added: more spices such as ginger slices, green onion knots, star anise, and cinnamon are used to add flavor to the pork ribs, rather than simply relying on a large amount of soy sauce and sugar.

3.Disturb the heat control during the firing process: simmer as low as possible during the firing process so that the pork ribs can fully absorb the soup, and at the same time, it is also necessary to cover the lid to avoid the soup evaporating and losing too quickly.

4.Use ginger and side dishes in moderation: Ginger can be added in moderation during the cooking process of braised pork ribs, the smell of ginger can neutralize the fishy smell of meat, and some refreshing side dishes such as fungus, mushrooms, etc., can be added to help remove the greasy feeling of meat.

In short, the cooking of braised pork ribs requires proper removal of fishy smell, control the use and heat of ingredients, and add seasonings and side dishes in an appropriate amount, so as to make the pork ribs more flavorful and not too greasy.

To make fragrant but not greasy braised pork ribs, you need to pay attention to the following points:

1.Choose the ingredients: Choose fresh pork ribs, you can choose the part with meat and bones, which is easier to taste and has a good taste.

2.Prepare seasonings: The seasoning of braised pork ribs generally includes light soy sauce, dark soy sauce, salt, sugar, cooking wine, ginger, garlic, etc., and an appropriate amount of spices such as five spices and bay leaves can be added according to the individual's taste.

3.Cooking skills: Blanch the pork ribs first to remove the blood, then rinse them repeatedly with warm water, and then soak them in cold water for half an hour to remove the fishy smell of the pork ribs;

4.Cooking time: Braised pork ribs need to be grilled for a long time, generally about 2-3 hours, the purpose is to make the ribs flavorful, the meat soft and glutinous, and at the same time can make the seasoning fully integrated into the ribs, producing a richer fragrance.

5.Cooking heat: The heat is also very important, too much heat will make the surface of the ribs charred and the taste is not good, and cooking for too long will make the meat too bad and affect the taste.

It is recommended to boil over high heat first, then switch to low heat, and constantly turn the ribs to make the temperature gradually even, and the ribs can be cooked for a good time, so as to achieve golden and crispy baked noodles, and the taste is tender and fragrant.

6.Greasy removal: Finally, use a spoon to remove the grease on the surface to avoid the braised pork ribs being too greasy and affecting the taste and health.

In short, if you master the ingredients and cooking skills, you can make braised pork ribs that are fragrant but not greasy.

To ensure that the braised pork ribs are fragrant and not greasy, there are a few cooking tips that can help you. First of all, before preparing the ribs, you can blanch the ribs with hot water to remove blood and impurities, which can make the ribs cleaner and taste better.

Secondly, we must master the heat. When boiling pork ribs, you can first boil them quickly over high heat to remove blood foam and odors, and then turn to low heat and simmer slowly. This will make the ribs more flavorful and the meat more tender.

In addition, the combination of ingredients is also very important. You can choose an appropriate amount of ginger slices, green onions, cooking wine, etc. as seasonings to make the pork ribs more flavorful. At the same time, adding some sugar can increase the sweetness of the ribs, but it should be controlled in moderation and avoid being too greasy.

Finally, the timing of cooking needs to be done properly. Simmer for enough time to ensure that the ribs are cooked to a good taste, but also to avoid over-cooking and causing the meat to become too soft. Depending on your taste and preference, you can adjust the cooking time appropriately.

To sum up, by blanching, mastering the heat, mixing ingredients reasonably, and controlling the cooking time, you can cook braised pork ribs that are fragrant and not greasy. Good luck!

1.Stir-fried seasoning: Before cooking braised pork ribs, you can fry the pork ribs until they are slightly yellow, and then add an appropriate amount of ginger, garlic, Sichuan pepper, dried chili pepper and other seasonings to stir-fry until fragrant, which can increase the aroma of the pork ribs and reduce the greasy feeling.

Generally speaking, use a medium bowl to fill about 4 pieces of pork ribs, cover and steam over high heat for about 45 minutes to 1 hour until the ribs are fully cooked.

3.Add vegetables: During the cooking of braised pork ribs, some vegetables such as carrots, onions, green garlic, etc., can be added. These vegetables can only increase the taste and nutritional value without demolition, and can also absorb the oiliness of the ribs, making the whole dish more refreshing.

4.Add vinegar and sugar: During the cooking of braised pork ribs, you can add the right amount of vinegar and sugar. Vinegar and sugar can modulate the taste and reduce the greasy feeling, while also adding depth to the dish.

5.Use an induction cooker: An induction cooker is a type of stove that does not require fuel or oil, and it can heat food through electrical energy conversion.

Using an induction cooker to cook braised pork ribs can control the heating temperature and time, so that the ribs are more evenly cooked, and there will be no smoke and burnt taste, and the taste will be more refreshing.

To sum up, to ensure that the taste of braised pork ribs is fragrant and not greasy, you can pay attention to the methods of stir-frying spices, cooking time, adding vegetables, adding vinegar and sugar, and using an induction cooker. These methods can help control the oiliness and increase the taste and nutritional value of the dish.