Introduction: Regardless of stewed meat or stewed ribs, remember to put 1 and 3, the meat is full of flavor and taste, no fishy taste
Each region will have some special foods and different cooking methods in their hometowns, and people who give the same ingredients to different regions can make different tastes and tastes. However, among the many cooking methods, if you want to eat the original umami taste of the ingredients, in fact, the first choice is boiling, because boiling is the most gentle way to not destroy the original taste of the ingredients, especially for meat, the simpler the method, the greater the possibility of retaining the original taste of the food.
Although in ordinary life we like to add a variety of seasonings to "go fishy", in fact, these ingredients do not mean that the more the better, and even some of the tastes will clash, for example, many people have tried to eat onions and leeks together, is there a strange taste? Therefore, in the process of our cooking, not all ingredients must be seasoned, just like the saying has always been said: "cows do not leeks, sheep do not ginger, pigs do not pepper".
I have a lot of friends around me, whether it is stewed pork or ribs will add several spices, but the taste is not satisfactory, and the nutrition is greatly lost, not to mention the taste. If they can remember the "3 do not put" of this 1, the pork ribs made in the simplest way are the most original.
<h1 class="pgc-h-arrow-right" data-track="11" > first: cooking wine cannot be placed</h1>
I don't know when cooking wine seems to have become the standard for our cooking, as if no matter what the stew is, just add one or two spoonfuls, so that you can remove the fishy smell of the meat, and many people will add cooking wine when stewing pork. Although I don't deny that cooking wine can be fishy, it should be noted that after giving meat water, do not put cooking wine. Because pork originally has the umami taste of meat, if you add acidic spices to eat, it will not only cover up the original meat flavor but also have the sour taste of cooking wine, and it will naturally not be fragrant when eating.
<h1 class="pgc-h-arrow-right" data-track="11" > second: no peppercorns</h1>
As the saying goes, it is not without reason, "pigs do not pepper, sheep do not star anise", which is a classic sentence handed down from restaurants for many years. But there will always be people who can't help but put it, so the meat they stew will become very chai, the meat flavor will also be covered by a strong pepper flavor, and when you eat it, you will only feel the spicy taste of the peppercorns in your mouth, without a little bit of pork's original delicious taste.
<h1 class="pgc-h-arrow-right" data-track="11" > third: no pepper</h1>
Although pepper does have a fishy effect, it is generally only used when boiling beef or lamb, which is a heavier meat. If the stewed pork also adds pepper is actually wrong, mainly because the taste of pepper is relatively thick, and pork is more delicious, the two are difficult to fuse together, the taste will be separated, if you are not careful, you will become pig without meat pepper flavor. So what we have to consider when cooking is whether the seasoning and the original taste of the dish can be integrated, and if it can't be integrated, it is the wrong seasoning. In my eyes, such a seasoning is better than not to put it, and I would rather have a light taste than cover up the original umami taste.
Today to share with you a method of rib soup, rib soup so stewed my children can drink 3 bowls at a time, simple original taste, generally I will do it for my family 2 times a week, some friends and then stew soup when you also put star anise and large ingredients, really can not accept, interested friends can try my method, to ensure that you drink the next time you will do it.
Ingredients: small ribs or large bones, corn, carrots, ginger, 3 pitted dates, chives
1, buy back the bones first with running water rinsed, rinse clean after pouring into the pot, remember that the bone blanching water must be cold water into the pot, add ginger slices to blanch the bones, ginger can achieve the effect of fishy, personal feeling is better than the effect of cooking wine. When boiling water, tell everyone a little tip, do not rush to turn after boiling, at this time the blood in the bone is bubbling outside, if you turn it over, the blood water will be closed again It is difficult to completely drain the blood inside.
2, there is also a point is that the blanched ribs must remember not to use cool water to rinse, so that the umami taste of the ribs are washed away. If there are some impurities on the surface of the ribs, you can rinse them with hot water or boiling water.
3, general stew I like to use a casserole pot over low heat to slow stew, stew out of the soup will be fresh. Prepare a pot of pure water in advance in the casserole, the water temperature is preferably above 50 degrees, then add the ribs after blanching, and then add a few slices of ginger, and any other spices do not need to be put, after boiling on high heat, turn to low heat and simmer for about an hour.
4, prepare some carrots and corn are cut into pieces, this is the child likes to eat side dishes, do not need to prepare too much, do not make this soup is mainly to drink soup and eat meat.
5, after the water boils, put the corn into the pot need to blanch the water, the corn blanched water and then stew the soup, the soup will be fresher, if not too troublesome, made into corn kernels to stew soup is also good.
6: When the soup is simmered for 40 minutes, you can pour corn, carrots and dates into the casserole. Red dates must be pitted, and the soup stewed from the unnucleated red dates is easy to get on fire. Some friends will put salt at this time, don't worry, salt is put early to stew the soup is not fresh, meat will also be wood taste very bad, salt is generally added after the soup is stewed.
As long as you master the above three points do not put the seasonings, I believe that the meat you stew and the soup you stew out are absolutely delicious and maintain their original taste. As the saying goes, "The more advanced the ingredients, the simpler they are to use in order to eat the original umami taste of the ingredients." So when we usually make a simple stewed pork or rib soup, try not to add these seasonings, maybe it will be better than before? If you have any other stewing skills or tips to keep the meat originally umami, feel free to leave a message in the comments section to share your support.