It's already December, the coldest season of the year. From November to December, the rhythm of maintaining cloudy days has been as long as half a month, with occasional light rain and continuously lower temperatures, so it is even more necessary to prepare for the cold and warmth. In addition to adding clothes to keep warm, in the diet is also to pay more attention, should eat more hot and warm food, like some light, mild broth to drink more, nourish the body at the same time, but also let the body immediately warm up, which like some chicken soup, rib soup, bone soup, etc. is very recommended, eat every few days, for the body to accumulate energy, but also enhance physical fitness.
You can eat pork rib stew all year round, especially in winter. A good pork rib soup pays attention to the soup is clear, not greasy, sweet taste, tender and crispy meat, which is a relatively healthy way to drink soup, which is the same in other soup drinking methods. Some people make rib soup is more greasy, the meat is more chai, and even sometimes there will be a slight fishy taste, such rib soup is a failure, to a large extent, the details are not grasped. So how to do the stewed pork rib soup in the end to ensure that the meat is tender and not chai, and the taste is crisp and easy to digest?
The skill of stewed pork rib soup lies in the summary of skills, which is the secret of many restaurant chefs, only many attempts and improvements can make a high-quality rib soup, what is the standard of quality? The soup is clear and sweet, the meat is tender but not chai, the taste is crisp and easy to digest, in order to achieve all ages, we can start from four aspects.
1. Soak the ribs in water. Soaking is the key to removing blood water, and blood water is the source of fishy smell, so the first step to making a good rib soup is to soak it fully with water.
2: Add vinegar to soften. The weak acidity of vinegar softens the meat and breaks down trace elements, speeding up the simmering of ribs.
3: Simmer over low heat. Simmer over low heat to release the nutrients of the ribs fully, and the meat will not be stewed.
4. Plenty of time. In the case of low heat and slow simmering, ensure that enough time is taken to digest the crispy stew of the ribs.
Having said so much, the theory is not as good as practice, the following will follow me into the practical stage, for everyone to share a winter health soup - [yam carrot stew ribs], I hope friends can like.
<h1 class="pgc-h-arrow-right" >--- [Gourmet Recipes - Yam Carrot Stewed Ribs] ---</h1>
Ingredient list - one pound of ribs, two yam, two carrots.
Ingredient list - dates, ginger slices, cooking wine, salt and vinegar.
---【Cooking Steps】---
(1) The purchased ribs are first washed with water and chopped into small pieces (if you are troublesome, you can let the stall owner get it for you in advance and come back to clean it again). The amount is not very large, and you can wash it with a bowl. Put the ribs in a bowl, add the water that has not been over the ribs, and grasp it with your hands several times, which is conducive to the blood running out faster. Change the water several times in the middle of the way until the water is not turbid.
(2) Remove the ribs from the pan and add enough water, a few slices of ginger and 2 spoonfuls of cooking wine. Bring to a boil for 3 minutes and skim off the foam. Stir a few times with a spatula and rinse the ribs in the pan to wash away more grease and fishy substances. Scoop up with a colander, rinse twice in warm water, drain and set aside.
(3) Pour the ribs into a casserole dish and add water that has not passed the two finger joints of the ribs. After boiling over high heat, after the water is boiling, use the spatula to skim the foam again, especially the gray foam, and the soup is not fishy and clear after skimming. Change to medium-low heat and simmer for about 30 minutes, light 2 drops of vinegar in the middle, and the ribs are basically nine ripe.
(4) Prepare a basin of warm water, add a small amount of vinegar, soak the yam for 10 minutes, then peel it with a spatula and cut into small pieces. Wash the carrots and cut the hob pieces, and wash the dates with water. At this time, the ribs are basically stewed, and the three ingredients are put into the pot together. After boiling on high heat, add a small amount of salt to taste, continue to cook for 2 minutes, and then turn to a low heat to simmer for 15-20 minutes, this [yam carrot rib soup] can be drunk, the soup is sweet and not oily, the meat is tender and crispy.
<h1 class="pgc-h-arrow-right" >--- [Cooking Tips] ---</h1>
(1) The ribs are first soaked in water, which can effectively soak the blood in the ribs. Because the fishy smell is mainly hidden in the blood water, and the ribs are not pickled and sautéed, this step of soaking in water is very important. The rib soup is not only not fishy, but also the soup is clear and sweet, very healthy.
(2) Yam has a layer of mucus, if you accidentally get to the hand, it will cause itching of the skin, so handling yam requires skill. The mucus of yam is mainly some alkaline substances, before peeling the yam in warm water with vinegar soaked for a period of time, acetic acid can neutralize alkaline substances, and then peel even if it touches the mucus hand will not itch, very simple and convenient.
(3) The ribs should be stewed first, and it is simmered slowly over low heat, so that the nutrients of the ribs can be stewed out, and the meat is relatively tender. Adding a small amount of vinegar or hawthorn or orange peel to the middle of the stew can soften the meat, speed up the nutrient release and simmering of the ribs. Finally, yam, carrot and red dates will not be stewed and shaped, and the nutrition will be better. Table salt should also wait for the ribs to be stewed before being put in, which is conducive to the release of nutrients from the ribs.