Braised pork ribs don t taste what s going on, the taste of braised pork ribs

And braised pork ribs.

I believe it is a dish that everyone loves very much, not only with moderate taste, but also with very high nutritional value. Although pork ribs are an ingredient that we often use in our daily life, there are many ways to make soup, steam, deep-fried, etc., so the taste of pork ribs will be a little different in each household. Although no matter how you make the ribs, the taste will be different in the end, but the previous processing steps are basically the same, that is, blanching and marinating.

So I don't know if you blanch or marinate braised pork ribs first when you make braised pork ribs at home?

First of all, we need to know what the effect of blanching and marinating is on the ribs. Blanching is actually a process of boiling the dirt and blood in the meat with relatively high temperature water, so that the fishy smell in the meat can be removed, and it will be more fragrant when cooking. However, hot water must not be used directly for blanching, otherwise the skin will lock in the dirt and will not be able to come out.

And if we boil it in cold or lukewarm water, we can see the dirt coming to the surface. Let's just scoop out the dirt that we usually blanch and boil with a spoon. The fire should be slightly higher so that the meat does not age so easily.

And when blanching, we add ginger or vinegar to make the effect even better.

The role of marinating is, of course, to make our ribs more flavorful. The ingredients used for pickling depend on what flavor you like at home! But generally we have to grasp it evenly with our hands, and then let it stand for about 30 minutes, so that the marinade can better penetrate into the meat.

If the ribs are cooked without marinating, it will be difficult to have a taste.

Then we know that blanching is to remove the dirt from the ribs, and marinating is to make our meat more flavorful. Therefore, if we marinate the ribs first, it will make the taste lighter when blanching, which is equivalent to ruining the pickling step. Therefore, we must blanch the ribs first, and then marinate them, which is a more correct way.

In fact, for the blanching step, in addition to removing the dirt when we make the braised water, we can also cook it until it is relatively cooked, so that it can be more flavorful when it is braised in the braised water. But if we make fried or fried ribs, I actually don't recommend blanching, so that the fried meat will taste older. So in fact, we should not be superstitious about the rumors that ribs must be blanched, but we still have to look at how to make ribs.

If the ribs don't taste good, you can um, if there is soup in them, you can cook them on low heat, and then cook them for a longer time, and he will taste it.

The braised pork ribs do not taste good, and the stewing time will be relatively shorter, which will occur, and when you need to stew for more time, and then the flavor of the soup needs to be a little heavier.

It's not as good as me to make braised pork ribs, maybe the stewing time is relatively short, so the flavor hasn't entered yet.

The braised pork ribs are not flavorful because the stewing time is too short, or you can also marinate them before making the pork ribs to taste before making them.

There are not many braised pork ribs, and if they don't taste good, one is that there is less salt, and the other is that the stewing time is too short.

This means that you haven't been simmering long enough, so the flavor hasn't penetrated completely.

This is because the pork ribs are cooked for a short time, coupled with the hot expansion and cold contraction of the pork ribs in the hot pot, resulting in the meat is not tender and the taste is firewood。Pork ribs are a dish that many families like very much, and there are many ways to make pork ribs, but the most classic should be boiled pork ribs. Many people make boiled pork ribs that are not tender and tasteless, and they taste like chewing wax.

In fact, cooking pork ribs is not as simple as we think, and there are many tricks involved in this dish.

We first wash the ribs, cool them in a pot under cold water, boil the water and cook them for another two minutes, of course, to get rid of the fishy smell. Some people don't know this technique, boiling water in the pot first, and then putting the ribs into the pot, the ribs will be hot and cold and contract, which will cause the meat to turn into firewood. Pour an appropriate amount of oil into the pan, put the pork ribs into the pot and stir-fry a few times, remember, do not stir-fry for too long, otherwise the meat of the ribs will become old.

We add dried chilies, Sichuan peppercorns, ginger slices, soy sauce and sugar to the pot, and stir-fry all the ingredients together.

Pour a can of beer and boiling water into the pot, making sure that the liquid is completely submerged over the ribs. We boil the ribs over high heat, and then cover the pot and simmer for about an hour, if you are in a hurry, you can put it in the pressure cooker and continue to cook, which can greatly save time and energy, and the cooked pork ribs are tender and tender. After an hour, there was still half of the soup in the pot, we turned on the high heat to collect the juice, and when we saw that there was only a little bit of soup left in the pot, we kept stir-frying with a spatula to prevent the pot from sticking.

You can taste the saltiness before cooking, and if you don't feel that the salt taste is enough, add some light soy sauce and salt to taste. The amount of water added must be added at one time, if you add it in the middle, it will affect the taste of the ribs. We also need to pay attention to the amount of water in the pot, if the fire is too high, it may take a while to dry the pot.

The boiled pork ribs made in this way are very fragrant and tender, so you don't have to worry about the smell at all, and you can't eat any fishy smell of the ingredients at all.

When you are stewing the ribs, if you feel that the ribs are not fragrant and tasteful, it means that your seasoning is not put in place, and you must blanch the ribs in advance to remove the fishiness.

Because the ribs are not marinated before they are cooked. Before cooking the ribs, the ribs should be divided into small pieces, marinated, and then ready to cook.

It may be because the time to marinate the ribs is too short, or it may be because the time to cook the ribs is too short.

1. This dish is fragrant and salty, slightly sweet, because the main ingredients are pork ribs and rock sugar;

2. Braised pork ribs, is a common dish, with pork ribs, king oyster mushrooms as the main ingredients, with dried chili, pepper, star anise, cloves, ginger slices, salt, dark soy sauce, light soy sauce, cooking wine, rock sugar, etc. as auxiliary materials, originated from Meishan City, this dish tastes fragrant and salty, the pork ribs are crispy, the color is golden red, men, women and children can eat the mill, suitable for those with insufficient qi and blood, yin deficiency and poor acceptance, damp heat and phlegm stagnation with caution, obesity, high blood lipids should not eat more;

3. Pork ribs and pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, beef, and should not drink a lot of tea after eating pork.

Summary. Dear, hello, I'm glad to answer for you, the secrets of braised pork ribs are delicious: 1

When burning, use more ingredients: braised large pork ribs, in addition to large pork ribs, add an appropriate amount of tempeh, Sichuan pepper, five-spice powder and other seasonings; 2.Don't cook too much when stewing:

Cooking for too long is easy to cook the umami in the meat, resulting in the need to add 10 seasonings; 3.You can add some sour ingredients: such as stewing with vinegar, vinegar has the effect of sterilization and deodorization, adding a little vinegar can make the meat more soft and flavorful; 4.

Honey can be added when collecting juice: honey can play an antibacterial and juice collecting role, so that the meat can taste and at the same time coagulate the soup; 5.Be sure to put a little oil when you burn it:

Dear, hello, I'm glad to answer for you, the secrets of braised pork ribs are delicious: 1When burning, use more materials:

Braised large pork ribs, in addition to large pork ribs, you should also add an appropriate amount of seasonings such as tempeh, Sichuan pepper, and five-spice powder; 2.Don't boil too much when stewing: If you cook it for too long, it is easy for the Zen people to cook the umami in the meat, resulting in the need to add very seasoning; 3.

You can add some sour ingredients: such as stewing with vinegar, vinegar has the effect of sterilization and deodorization, adding a little vinegar can make the meat more soft and flavorful; 4.Honey can be added when the juice is collected:

Honey can play a role in antibacterial and juice harvesting, so that the meat can taste and at the same time solidify the soup; 5.Be sure to put a little oil when cooking: cooking meat without oil is easy to be stiff and can't get soup, adding a small amount of oil can make the meat softer, and adding more salt can make the meat soft and chewy.

Put the pork ribs back to the pot, the original soup is gone, add water, wait for the water to boil, add vinegar, add sugar, and then simmer for a while.

If you start the pot again, you will find that the bitterness has been removed a lot, but it is impossible to make it delicious, but at least you can eat it.

Production skills: 1. In the selection of pork ribs, it is necessary to choose fat and thin pork ribs, not all lean meat, otherwise there is no oil in the meat, and the steamed pork ribs will be more chai.

2. After all the seasonings are mixed well, the last step is to mix well with a little dry starch to form a thin layer of paste on the surface of the ribs, so that during the steaming process, the moisture inside the ribs can be well maintained, so it will be more tender.

3. There is oil in the tempeh sauce, and the oil wrapped on the surface of the ribs can also have the same effect as the starch wrap.

4. Choose a suitable piece of pork ribs, after two packages of oil and starch, the ribs must be tender.