Isn't it fragrant to buy one less skin and one pound more pork ribs? Since I became a family cook, I have become more and more able to live, and I have never spent money that should not be spent, but I have never been too economical in eating. Pork ribs are the most delicious part of the pig's body, occasionally buy 2 catties of pork ribs to stew and eat, and you can also improve the food, why not do it.
If you often buy pork ribs, we will find that there is a big difference in meat quality between the front, middle and back ribs. Usually, when we buy pork ribs, we never ask the merchant which part of the ribs they are, but directly tell the merchant: buy some ribs. It will not let the merchant distinguish between the front, middle and back, so the taste of the pork ribs is different every time I buy.
If you like to eat pork ribs, and often buy them, you must learn to distinguish between "front, middle and back" pork ribs, the difference is very big, and then start after you understand it, Shaohua is wronged with money.
The front ribs are the parts of the pig that are close to the front legs, and there are a total of 28 ribs on the pig, each with 14 ribs, and the front ribs are the front 6. The meat of these 6 ribs is the most tender, but there are more bones.
Medium ribs are the best part of ribs, the meat of medium ribs is firm and tender, fat and lean evenly, and the meat is relatively fat. There are only 7-8 in this part, which can be considered a middle row. Whether it's stewed soup, braised or sweet and sour, it's delicious.
The back ribs are close to the belly of the pig, and the ribs are shorter, but comparatively, the meat is not as tender. The characteristic of the back ribs is that there are many brittle bones, and those who like brittle bones can choose this position.
Whether it's front, middle, or back ribs, it's all about choosing fresh ribs. Here are 3 tips to help you pick the freshest ribs.
First and foremost, color is a detail that cannot be overlooked. A perfect piece of pork ribs should take on a subtle pink hue. This color reflects the freshness and texture of the fat under the skin of the pork, which is a guarantee of perfect ribs. With an accurate eye, you'll be able to easily find full-bodied, enticing ribs.
Secondly, the touch is also an important quality of pork ribs. Good pork ribs should have a feeling of elasticity between your fingertips, not flimpy and limp. This elasticity is determined by the perfect ratio of muscle to fat. When you gently tap the ribs with your fingers, you can hear a crisp sound, which means that the fat is evenly distributed and of excellent quality. Remember, bouncy and clear sound are the best tactile sensations you're after.
Finally, fresh pork ribs will give off a unique smell that is irresistible. When you're in a market or butcher's shop, take a close look at the smell of the ribs. Fresh and high-quality ribs should give off a natural, light meaty aroma rather than rotten or off-flavor. Smell is one of our most sensitive human senses, and with a meticulous sense of smell, you'll be able to discern that piece of really fresh ribs.
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