When stewing pork and ribs, do you put salt first, or do you put salt later?

Salt is usually added when it is almost out of the pan. Put salt first, the water will evaporate and the salt will not decrease, so that the stewed meat is not fresh enough, put salt when the meat and pork ribs are about to come out of the pot, so that the salt can be perfectly integrated into it, making the soup more delicious and the meat more tender.

After putting salt, when stewing meat and stewing pork ribs, cook the meat and pork ribs first, and then put salt and other seasonings when they are cooked, otherwise it may be too salty and unflavorful.

The salt is used to drain the water, and when the salt is added, the meat is soft and tender, and the soup is rich in protein flavor. If you put salt first, the meat will be harder, and the tissue of the meat will be destroyed prematurely, and the taste will be harder and the taste will be saltier. It is recommended to add salt after that.

When stewing meat and pork ribs, of course, add salt first! Because if you add salt first, the meat will be more flavorful during the stewing process.

Because when stewing pork ribs and stewing soup, the soup in the pot will be less, if the salt is put in advance, the water is less and the salt is not less, so the stewed meat is not easy to stew, so when stewing meat, salt is generally put before the pot.

When we stew meat, many friends are not clear when to put salt is the most appropriate, resulting in some friends stewed out of the meat is old and woody, not only not enough to taste, but also the meat is not umami, and it is easy to stuff the teeth, in fact, when to stew meat, when to put salt is very important. So, when is the best time to put salt? Many friends don't understand whether to put salt first or salt after the stew, so it's no wonder that the stewed meat is old and woody.

Because when the soup is stewed, the water vapor will evaporate, and the soup in the pot will be much less, and if the salt is put in advance, the water will be much less, but the salt will not be less. The soup or meat stewed in this way will not be very fresh, and the meat is not easy to stew, and it tastes stuffy and woody. So when we stew meat, we generally put salt before it comes out of the pot.

The time is usually about 10 minutes before the pot is simmered, because if the salt is added too late, it is not easy to absorb the flavor. Therefore, you should also give the salt a time to absorb the flavor and simmer it slowly.

We often argue about the question of whether to put salt first or salt after the stew? Some people say that putting salt first will make the meat harder and stewed, but is it true? In today's Xiaobai class, Mr. Nobita uses experiments to tell you whether to put salt first or then to solve the entanglement you have been tangled.

Is salt put first or salt later in stew? I finally got it.

Stew meat and other meat are almost cooked in salt, because salt is not easy to rot in advance, so wait for the meat to be almost cooked in salt.

Then I still have to put salt later, I can't put salt first, if I put salt in the stew first, the meat will be firewood and old and not delicious.

When stewing meat, it must be stewed first, and then salt is added, because the salt will melt the iodine in the salty salt and decompose it after it is put early.

When stewing pork ribs, put salt before cooking, here's how to do it::

Ingredients: Appropriate amount of cold melon, 1 pork rib, 50 grams of soybeans, 10 grams of scallops, 2 dates, 3 slices of ginger, appropriate amount of salt.

1. Prepare all the ingredients and soak the soybeans for 2 hours in advance.

2. Put water in the pot, bring to a boil and pour in the pork ribs to blanch.

3. After blanching the pork ribs, pour out the water in the pot and wash the ribs.

4. Put water in a pot and bring to a boil, pour in cold melon, pork ribs, soybeans, scallops, dates and ginger.

5. After boiling for 10 minutes, turn to low heat and cook for 60 minutes, adding an appropriate amount of salt to taste before cooking.