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Why do you make steamed pork ribs in soy sauce? The meat is so old that it can't bite? Why have I seen a lot of video teaching or a lot of recipes, but I have scrapped it as soon as I do it?
In fact, even if it is a home-cooked dish, there are many tips, and if you do not master these key steps, the taste is not right.
The first key point, how to choose ribs?
A complete pork ribs is divided into 3 parts, namely the front, middle and rear rows.
The front row is not suitable for steamed ribs, we have to choose the middle row and the back row, the hotel will generally choose the middle row, because the finished product is particularly beautiful, and the back row of meat is a little more, but also with cartilage, the price is relatively cheap, there is no obvious advantage or disadvantage, this mainly depends on personal taste.
The ribs we usually buy are a whole one, which is actually composed of ribs and outer loin, and the real steamed ribs are in the back section. The part called ribs, in some places is also called fine ribs or net ribs.
The second key point, how to divide the ribs?
In fact, if you want the ribs to be easy to cook, the principle is particularly simple, that is, to chop the ribs smaller, so what is the most suitable width of the steamed ribs? Our chef's jargon is that chopping a straight line is about 2 centimeters wide, which will be easier to steam and easy to deboned when eating.
Key 3, how to wash the ribs?
Because the ribs are steamed directly, the blood cannot be removed by blanching, so cleaning is particularly important.
We put the chopped ribs. Pour into a large basin, add two tablespoons of corn starch, and squeeze the ribs with clean hands so that each rib is wrapped in cornstarch.
Then pour water to start cleaning, the corn starch also has a strong adsorption capacity, can adsorb off the surface of the ribs dirty things and blood water. We changed the water once in the middle of the way, and we had to add warm water to wash it. In this way, the ribs are cleaned very clean.
So, how can it be easier to debone when the ribs are steamed? Here's a tip, pour in the water that has not been ribs, we add a large spoonful of white vinegar or rice vinegar, stir well and soak for 30 minutes, so that the operation can not only soak the blood inside the ribs, but also soften the flesh of the ribs.
The fourth key point is how to make soy sauce for steamed pork ribs?
The soy sauce we are talking about here is not simply minced garlic and tempeh.
First of all, we prepare three tablespoons of tempeh, tempeh is best to use a big brand of tempeh, and tempeh must not be soaked in water. The aromatic substances contained in tempeh will dissolve in water, and we only need to simply wash away the floating dust and then drain the water.
Next, we use a knife to cut the tempeh in two, which is in the best condition, which can not only preserve the crisp taste, but also ensure that the aroma is effectively released.
Prepare a few garlic, change the knife to cut into minced garlic, a piece of peeled ginger, change the knife to cut into minced ginger. A small piece of onion, change the knife and cut into small pieces. A piece of tangerine peel is soaked in hot water for 20 minutes in advance, and after soaking softly, use a knife to scrape off the reverse of the tangerine peel, the white film with a very bitter taste, and then change the knife to cut into small particles.
Well, cut them all and put them in a dish for later. This is the most basic recipe. At the hotel, we usually add Jinhua ham granules, Yaozhu shrimp rice and earth fishmeal, so home-made does not have to be so troublesome.
Prepare a mouthful of water-free and oilless clean pot, first put into the tempeh dry fry, the whole process must be turned on the minimum fire, pay attention to control the heat, do not fry the paste, this to fry the tempeh, its aroma can be perfectly stimulated, but also effectively remove the tempeh contained in the bean smell.
Usually, the smell of beans will evaporate at 80 degrees to 145 degrees, so our hotel usually uses an oven for precise heating, about 1 minute to fry, you can smell the rich aroma of tempeh, you can turn off the heat and put it out.
Next, we add some vegetable oil to the wok. After the oil is hot, add the minced onion and other minced onion until fragrant, then add all the minced ginger and garlic. Before long, when the oil in the pot changed from a large bubble to a small bubble, it meant that the head of the material was already dry in 5 layers. Let's then insert all the tangerine peel granules. The 24 richly scented volatile oils contained in tangerine peel will slowly dissolve in the oil.
When the bubbles in the pot are smaller again, you can insert all the tempeh cut into the tempeh. After being stir-fried over a low heat, the aromatic substances it contains will also dissolve in the oil.
Therefore, a carefully refined soy sauce is the secret of the delicious steamed pork ribs in soy sauce. Then add a spoonful of flower carving wine and a spoonful of light soy sauce, which is rich in amino acids in flower carving wine and light soy sauce, and the famous Maillard reaction will occur in a 160-degree environment, thus stimulating an intoxicating and charming aroma. Finally, add a little sugar, a little pepper and a spoonful of oyster sauce, stir well and then let the soy sauce cool naturally.
At this time, our ribs are also soaked, you can see that the water has turned red, we simply rinse the ribs to remove the blood.
The fifth key point is that the washed ribs must be thoroughly squeezed dry.
This step is particularly important, the ribs themselves are too much water, steamed ribs are not only not tasteful, but also particularly easy to water.
You can choose to drain them naturally, or you can use a dry towel or kitchen paper to thoroughly drain the ribs.
Key 6, how to marinate the ribs?
Place the ribs in a large bowl and add a small amount of salt to spice up the bottom. Keep pinching with your washed hands to allow the salt to combine with the meat, so that the meat becomes sticky.
After a while, the whole ribs are sticky, and we can add a spoonful of corn starch to continue to grasp evenly, so that the starch is evenly wrapped around the surface of the ribs, forming a protective film to lock in moisture.
Finally, pour all the soy sauce prepared in advance, and then grasp and mix well by hand, and use the oil in the tempeh to firmly wrap the protective film formed by the starch, which can effectively prevent the ribs from coming out of the water, so that the meat quality becomes old.
This step is particularly important, please pay attention to the order of operation, so that the ribs will not grow old. After adding oil, the salt cannot enter. After catching and mixing well, we let the ribs marinate for 30 minutes and set aside.
Key point 7, how to place the ribs?
In order to ensure that the ribs can be steamed quickly, the ribs must be spread evenly without overlap.
Prepare a steamer, wait for the water to boil completely, put the ribs on the lid and steam for 12 minutes.
In the process of steaming, there will be 4 states of ribs, first old and then tender, then old and tender, at the very beginning of the ribs are raw, so the ribs can not bite.
However, it is very tender within 1 minute of just ripening. This prime time slot occurs around 12 minutes. After this time period, the meat will get older, but after 40 minutes, the ribs will become soft again.
Don't be afraid of steaming, add 5-10 minutes more, so that the pork ribs and meat can come out of the water, so that the bite can't move. Before cooking, we sprinkle a little red pepper and green onion to garnish the food, making a fragrant tempeh steamed pork ribs, and we're done.
The ribs produced by this are very soft and rotten, specially fragrant, and when you take a bite, the gravy bursts in the mouth, and you eat layer after layer of compound taste. There is both the aroma of meat and tempeh, as well as the aroma of tangerine peel and ginger and garlic, so that you can't stop eating a bite. If you eat greasy ribs in a common way, it is highly recommended that you try it.
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