Today I went to the supermarket to buy vegetables, 25 yuan a pound of ribs looks very good, but I am still reluctant to buy, because there are cheaper spines than ribs, the spine is less than 10 yuan price, it looks very good. I like to buy that kind of spine with very little lean meat, and I happened to come across today that my favorite spine, the kind with very little lean meat, and it is a very long whole one.
After weighing, the staff helped me chop into small pieces, and then, at the suggestion of my daughter-in-law, I bought about 3 pounds of ribs and a tube bone.
Originally did not plan to buy ribs, my daughter-in-law said that parents do not like to eat chiropractic, like to eat ribs, especially when simmering ribs and lotus soup, ribs with tube bones is the second elder's "favorite".
It is also said that the money spent parents still do not like it, it is better not to buy, simply buy some ribs, after weighing, did not let the staff change the knife, but directly took it home, let the mother deal with it herself, so that she can also understand whether the ribs I bought are in line with their wishes.
Wandering around the supermarket, I suddenly thought of my daughter-in-law's feelings, so I asked: "The reason why I like to eat chiropractic is because the spine is economical, and I also know that ribs are good, but living at home, I still choose the spine, and every time I buy it according to my own wishes, do you like the spine or ribs?" ”
My daughter-in-law smiled and said: "Fools don't like to eat ribs, the ribs are one by one, straight and straight, it's delicious to look at, compared to the spine you like, the look and feel is much better, but as you said, living at home, or to be economical, you have to cook every day, when the family comes to visit, or buy ribs for parents, other days, we have a spine to eat is very good." ”
After a few days, my mother was free and ready to simmer ribs and lotus root soup at home, she went out early in the morning to buy lotus root, asked me to help blanch the rib soup first, and when she came back, she came to start simmering. In the evening, when my parents were eating the ribs in the rib soup, they found that the ribs tasted woody, and after asking me how to deal with it, my mother said: "The ribs are blanched directly, no wonder they are fishy and woody!" Remember these 3 steps, no matter how you do it, it will be tender and fragrant."
It turns out that my mother also blanches ribs, but there is still a clear difference with my treatment, let's tell you about my mother's method? You can also leave a message in the comment area to talk about your approach?
First, the ribs are directly blanched, why are they fishy and woody?
Ribs can't be blanched directly, isn't this how everyone operates? Is it a little subversive of your cognition, especially the homemade ribs, whether it is braised rice, sweet and sour or ribs root soup, do you always feel that the ribs taste chai. When we ate sweet and sour pork ribs in a restaurant, the tender taste was in great contrast with what we made at home, and I always thought that the ingredients I bought were not good enough.
In fact, the way of blanching ribs is still very particular, we give pork and other meat ingredients the purpose of blanching, remove the blood in the meat ingredients, the blood in the ribs is clean, the meaty smell of the ribs is gone, this is our purpose of blanching the ribs, but can not achieve this purpose, so that the taste of the ribs becomes old and woody, then it is not worth the loss.
Blanch the ribs directly, although it can remove the smell of blood and meat, but after boiling, the meat will become old, the main reason is that you do nothing before blanching the ribs, and you need to go through a series of treatments before blanching the ribs, the following will give you a specific explanation, first tell you about the role of blanching, common blanching methods of several ingredients.
What does blanching do?
1. For example, blanching vegetables, beans, garlic, cauliflower, spinach, celery, etc., can make the color of vegetables more vivid, the texture more crisp and tender, reduce the bitter taste in vegetables, and at the same time remove part of oxalic acid.
2. Blanch pork, beef and mutton and other meat ingredients, pork belly, ribs, etc., the purpose of blanching is to remove the smell of blood and fishy in meat ingredients.
3. For example, pork belly roasted garlic moss, after blanching garlic, you can adjust the ripening time between pork belly and garlic moss, and when cooking in the pot, you can also shorten the formal cooking time.
How many common ingredients are blanched?
1. Pork, beef and mutton ingredients such as pork belly and ribs, after blanching, you need to cook immediately in the pot, after blanching, the tissue cells of the meat ingredients are in a state of expansion and division, and it is easy to cook immediately in the pot.
2. Cold water blanching method, suitable for all kinds of meat ingredients with heavy odor and blood stains, such as pork belly, ribs, beef and mutton, etc., cold water pot, you can put a little ginger slices and cooking wine, play a role in assisting to remove fishy, skim the foam after boiling, take it out after boiling, and rinse the blood stain with warm water.
Meat ingredients cold underwater pot, the reason is that in the process of blanching water heating, blood water will solidify into foam after slow heating, and the impurities in meat ingredients will also be discharged with the foam after thermal expansion and contraction.
3. Blanching method of boiling water, after the water in the pot is boiled, put in the ingredients, the water boils again and skims the foam to take out, rinse with warm water, suitable for most vegetables.
4. Quick blanching method, suitable for some seafood, such as octopus, squid, etc., put water, green onion, ginger, ginger slices in the pot, boil over high heat for 30 seconds, take out and soak in ice water.
Second, the correct way to dispose of ribs? Remember these 3 steps
1. How should I wash the ribs before blanching?
There is still a difference between buying ribs in the vegetable market and buying ribs in the supermarket, in addition to the price that everyone is more sensitive, the ribs sold in the vegetable market are not refrigerated and stored, the overall sanitary conditions are still not as clean and hygienic as the ribs sold in the refrigerator storage in the supermarket, the ribs in the vegetable market are exposed to the air, in addition to flies and mosquitoes, there will be dust and bacteria, so it is very important to clean them after we buy them.
After chopping the ribs into small pieces, put them in a large container, add a spoonful of flour, a spoonful of salt, an appropriate amount of water, and repeatedly scrub the ribs, the flour has adsorption, can wash off the dirty things on the surface of the ribs, after scrubbing, rinse in clean water and drain the water.
2. Before blanching, you should also soak in clean water for a period of time
After adding flour and scrubbing, the following should be soaked to remove the blood water in the ribs, add a little salt to the water, soak for 1-2 hours, you need to change the water several times in the middle, the soaked ribs are white, which means that the blood in the ribs is soaked out.
Soaked in light salt water, light salt water can quickly force out the blood water in the ribs, which is better than soaking in clean water alone, and it is not easy to breed bacteria.
3. After cleaning and soaking, you can blanch the water in the pot
Blanch the ribs, cook them under cold water, soak most of the blood in the ribs, put them in a cold water pot, you also need to put ginger slices, green onion knots and cooking wine, boil over high heat, and cook for 3 more minutes.
After soaking the ribs, the blanching time is shortened, and after the above 3 steps of treatment, the meat quality of the ribs will not become old and woody.
3. How to steam ribs with sweet and sour ribs and glutinous rice?
To prepare steamed ribs with glutinous rice:
1. Glutinous rice needs to be soaked in advance, the soaking time is about 3-5 hours, so that the processed glutinous rice will taste soft and glutinous after steaming.
2. For ribs, choose ribs or straight rows, wash, soak and blanch according to the methods described above, then drain and set aside.
3. Steamed ribs with glutinous rice, you can also prepare a little corn, and also cut into long strips according to the appearance of ribs.
4. Put the ribs in a larger container, add salt, pepper, light soy sauce, dark soy sauce, white sugar, cooking oil and mix well repeatedly, and marinate for 30 minutes.
5. Put the soaked glutinous rice into a large container, put a little light soy sauce and old soy sauce to taste and color.
6. Mix the marinated ribs, glutinous rice and corn together, use the big name used to make tamales at home, boil the water in the steamer, put the mixed ribs glutinous rice and corn into the steamer, sprinkle with a little water, so that the glutinous rice can absorb enough water during the steaming process, and the taste will not be hard after steaming.
7. After 40 minutes, check whether the water in the steamer is enough, then try the taste of glutinous rice, try the softness of the ribs, and choose to continue steaming or putting it on the plate according to the actual situation.
To prepare sweet and sour ribs:
1. For ribs, choose ribs or straight rows, wash, soak and blanch according to the methods described above, then drain and set aside.
2. Marinate the ribs, add salt, pepper and cooking wine. After grasping, add a little sweet potato starch, grab well again and marinate for 10 minutes.
3. Sweet and sour ribs, we need to prepare a bowl of sweet and sour sauce, sugar, salt, balsamic vinegar, water, stir well and a bowl of sweet and sour sauce is ready, you can prepare a little extra tomato sauce.
4. Put more cooking oil in the pot, slightly heat to 6 into the oil temperature, put in our marinated ribs, fry them slowly over low heat, then turn to high heat and fry for another 2 minutes, fry the ribs thoroughly and fry until golden brown.
5. Leave a little base oil in the wok, heat it slightly and put in green onion, ginger and garlic to keep fresh, put in the sweet and sour sauce and tomato sauce we prepared, simmer until it bubbles, add a little water starch, the soup is sticky, and then put a little cooking oil.
6. Put in the ribs that we have fried thoroughly, quickly stir-fry evenly to get out of the pan and put on the plate, a plate of delicious sweet and sour ribs is ready.
4. How to choose ribs? These 4 types of ribs to be distinguished?
There are many cooking methods of ribs, braised rice, sweet and sour, steamed, stewed soup, etc., although each way to eat can use the same part of ribs, but, according to different parts of ribs, reasonable cooking, in order to give full play to the taste of different parts of ribs, the following to introduce you, how to choose ribs?
Ribs can be divided into the following 4 types, briefly introduced:
1. Small platoon
Small chops are pork ribs in the abdominal cavity near the belly, it has ribs and sub-ribs on top, and the meat layer of the small chops is thicker with white cartilage, suitable for steaming, frying, roasting and other cooking methods.
2. Sub-row
The ribs are ribs that connect the back of the spine to the abdominal cavity, and on top of it is pork belly, which is long, up to 30 cm long, and triangular obliquely sliced. The meat of the sub-ribs is also very thick, and there is pork belly, which is thicker in fat, and the meat quality is the most tender ribs of all parts, suitable for various cooking methods.
3. Large row
Large steak is the ribs at the junction of tenderloin and back loin, also called meat steak, mainly meat slices, but also with a part of the bones, suitable for frying, marinating, if fried to eat to cut thin, if it is marinated then need to be cut thicker.
4. Ribs
Ribs are flaky ribs in the chest cavity, the meat is very thin, the taste is thin and tender, suitable for steaming, frying, braised or roasting.
How should I buy ribs?
1, sub-ribs are the most tender meat in the ribs, suitable for a variety of cooking methods, when buying sub-ribs, we must learn to distinguish, do not use the ribs as sub-ribs, this part of the ribs is longer, up to 30 cm, in the shape of a triangular oblique slice. The meat of the sub-row is also very thick, and there is pork belly with thicker fat, so you will not buy wrong if you pay attention to these characteristics.
2. The color of the ribs can reflect the freshness of the ribs starch, the fresh ribs are bright in color and rosy, and you cannot buy the dull and dull kind.
3. Fresh ribs are relatively dry, elastic and better, press it will quickly rebound and cannot be sticky.
4. Fresh ribs have a faint smell of meat, if there is a sour, stinky and other peculiar smell, then do not buy.
Write to the end, I still want to say a few words, ribs directly blanched, no wonder fishy and woody! Remember 3 steps, no matter what you do, it will be tender and fragrant.
In fact, the way of blanching ribs is still very particular, we give pork and other meat ingredients the purpose of blanching, remove the blood in the meat ingredients, the blood in the ribs is clean, the meaty smell of the ribs is gone, this is our purpose of blanching the ribs, but can not achieve this purpose, so that the taste of the ribs becomes old and woody, then it is not worth the loss.
Blanching the ribs directly, although it can remove the smell of blood and meat, but after boiling, the meat will become old, the main reason is that you do nothing before blanching the ribs, and you need to go through a series of treatments before blanching the ribs.
We try to be appropriate, through original pictures and texts, between text and pictures to share dishes for you, they are delicious, beautiful, nutritious, what kind of food you want, here we hope we can give you!