The most popular pork is the ribs, compared to other parts, the ribs are lean, chewy, and not too greasy to eat, so many people especially like to eat, whether it is braised, stewed soup, steamed or fried taste is very good. Some people usually go to buy vegetables may not pay much attention, think that all ribs are the same, there is nothing to pick, so usually buy ribs are casually taken, or with the boss said to cut some ribs for you, in fact, ribs are also a lot of different types, the difference can be big.
Pork ribs can basically be divided into three types: large ribs, ribs, and small ribs. Pay attention to the difference between these ribs, the taste and method of different ribs are also different, if you buy the wrong ribs, the dishes are not delicious. So, how to eat the most suitable and delicious parts of each part? Let's take a look at the differences between these types of ribs.
A large steak is the part where the tenderloin and the back of the dough are connected, also known as the steak. Pork chops here more meat, but also with a part of the bones, generally a large bone with a large piece of lean meat, suitable for braised, halogenated methods, it is worth mentioning that although the pork ribs with a large piece of lean meat, but this meat is relatively compact, cooking is easy to cook old, so the price of this ribs will be cheaper.
Ribs are flaky ribs located in the chest cavity of the pig, this rib meat is less and thin, because almost all of them are lean meat, less fat, so the taste is thin and tender, the price is also the most expensive of all the ribs. There are also many suitable methods, such as steaming, frying, braised, grilled and stewed soups are suitable, and the braised ribs we often eat outside are used
Small ribs refer to the pork belly cavity close to the belly part of the ribs, because close to the belly so the meat content is more, the fat content is relatively more, the juice is rich and with white cartilage, buy such ribs suitable for a variety of steaming, braised, sweet and sour and other methods, eat the taste is fat and not greasy, soft and not chai, especially under the rice.
The above is the difference between these three ribs, of which ribs are the best taste ribs on the pig, suitable for friends who do not like to eat fat meat, and small ribs are more tender, fat and thin, rich in juice and cartilage, suitable for various cooking methods, soup to choose a large steak on it. The next time you buy ribs, you can choose different parts of the ribs according to different methods, so that the taste of the ribs will be the best.
1, look at the color
When we buy, we must remember to buy bright red and pink, if the ribs have a little fat on the top, generally white and red, such ribs are the freshest. If the color is slightly white or the flesh looks dark red, it means that the ribs have been put for a long time, so it is best not to buy them.
2. Try the meat feeling
Touch the ribs with your hand, the fresh and high-quality ribs are elastic, the surface is smooth and non-sticky, if you press down, you will not bounce back, the freshness of the ribs is not very good, and the poor quality ribs feel a little sticky, so the ribs are not recommended to buy.
3. Smell the taste
Fresh ribs, smell only a faint fishy smell, no other taste, if we find that the ribs in addition to the fishy smell also has a peculiar smell, it is best not to buy.