The improvement of living conditions has allowed more families to see the shadow of meat at every meal. The most common meat is pork, which is favored by more people because of its affordable price. At the same time, pork is also the most common meat in daily life, and the meat in different positions on a pig's body has different tastes.
On many tables, you can see dishes made from different parts of the pig, and the most nutritious of them is the ribs on the body. Many people know ribs, but there are also three types of ribs, which are front, middle and back. Because the ribs in different parts have different characteristics, the practice of each part is different.
1. Front row.
As the name suggests, the middle finger of the ribs is relatively high, which is closer to the pork leg. The front row is the cheapest of the three ribs and eats more people. Generally, people who choose the front row are used to make braised or steamed, because the meat quality is relatively tender and the taste is very good.
And this kind of is usually seen everywhere in snack streets or night market stalls, it is usually used as honey pork ribs, because of its excellent taste, can be good taste, more tender, more convenient to operate, baked is not easy to get old, so it is liked by many people.
This part of the meat is also more common in life, with cheap, very delicious, delicious texture factors, in our life will be everywhere can be seen its figure, often by more people to buy, appear on the dinner table in a variety of occasions.
2. Middle row.
It is in the middle part of the pig, so it is easier to recognize, are a long bone, sometimes we go to the market to buy fresh ribs, usually see chopped piece by piece ribs, marked with a label "fine ribs", but at the same time it is also the most expensive one, this part is mainly lean meat, so the appearance of the dish is very high.
Because the taste of the middle row is tender, expensive, and very good-looking, it is very high-grade, so it often appears in higher-grade restaurants or restaurants, and when it makes dishes in the taste of delicious, deboned, uniform meat, and excellent taste.
It is usually easy to see its shadow when entertaining or entertaining more important guests, and the reason for choosing this part of the meat is also because the quality is particularly good, and the dishes made are delicious and more likely to be liked by guests.
3. Back row.
This part is the ribs near the pig's butt, where the bone frame will be larger, there will be more bone marrow, and the meat quality will be less tender than in the front and middle rows. If you do not master the heat well when eating, you may cook the meat old, and the taste will be unsatisfactory.
Therefore, the back row is usually chosen to boil soup, this practice is very nutritious and nutritious, many people after boiling soup, rarely choose to eat meat, but choose to drink meat soup. Because most of the nutrients go to the soup. If you like stew, try the back row.
For people who need to nourish the body, the back row is a very good choice, because the soup boiled out has a very high nutritional value, rich in vitamins and other nutrients, and has a great supplement effect on the energy and various vitamins needed by the human body.
The above are the parts of the ribs introduced and how to eat them, do you understand?