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How to stew pork chops fresh and tender

Stewed spareribs some people say they want James water, while others stew them directly. In fact, the right thing to do is to scald the ribs. James water can effectively remove the blood and impurities in the ribs, making the ribs more fragrant and the soup clear. In this way, the stewed ribs are delicious and the soup is more fresh. When stewing the ribs, it is wrong to blanch the water first. The chef teaches the correct way, and the ribs are fresh and tender without fishy smell.

Fresh ribs bought in the market are chopped into large pieces and washed with clean water. Put oil in the pan, heat the oil, and fry the spareribs until yellowish on both sides. Add water over the ribs, add soy sauce, light soy sauce, cooking wine, spring onions, sliced ginger, pepper, star anise and fennel. Bring to the boil and scoop out the foam. Simmer over low heat until the ribs are soft and rotten, season with salt when the soup is thick, and cook for another 2 minutes.

Pressure cooker stew: if you want to stew fresh and tender ribs faster, you can use a pressure cooker. Put the ribs into the pressure cooker, add enough water and seasoning, cover the pot, bring to a boil and simmer for 20-30 minutes. Casserole stew: stew the ribs in a casserole to make the ribs more delicious and taste better.

How to make spareribs tender

Ingredients: 250g ribs, Douchi, starch, light soy sauce 2 tablespoons, 2 cloves of garlic, 3 slices of ginger, 1 tablespoon of sugar, 1 tablespoon of old soy sauce, chicken powder, salt, cooking wine, fresh ribs bought and washed with clean water. Wash the ribs, drain, and put them in a basin. Pour in the right amount of cornflour and grasp it evenly with your hands. Prepare Douchi, light soy sauce, soy sauce, onion, ginger and garlic, chicken powder, salt and sugar, and put the sauce in a bowl.

Prepare the raw materials. Soy sauce, refined salt, cooking wine, spring onions, ginger, ingredients, water starch, vegetable oil, ribs. First soak the ribs in starch water to make the ribs tender and smooth. Cut green onions, cut ginger into slices, chop ribs into 4cm long pieces, wash and dry, add a little soy sauce, water and starch, deep-fry until golden brown.

1000 grams of ribs, star anise, cinnamon, fragrant leaves, ginger slices, soy sauce, cooking wine. Wash the ribs with clean water, pay attention to wash the ribs when not too hard, otherwise it is easy to scratch the hand. Add an appropriate amount of cold water to the pot, and then put the washed ribs in. After boiling, continue to boil for about 2 minutes, then remove the ribs. Pass the ribs through the cold water again. Finally, drain the ribs and set aside.

Choose the ingredients well and buy ribs when you buy ribs. The flesh and bones are symmetrical, the meat is wrapped in bones, and it is the deep muscle of the pig. When stewing, first fry the ribs with oil, use the high temperature to cook the outer layer of meat, quickly lock the moisture in the meat, boil first, then turn to low heat and simmer slowly, the ribs fully absorb the soup, and the stewed ribs will be tender and juicy.

Do not use the pressure cooker to stew, although the pressure cooker can stew the bones, but can not make the meat stew soft and tender without stuffing the teeth, the casserole is the most suitable. The first 20 minutes must be hot and do not cover the pot, the next 100 minutes should be covered with a low heat to simmer, be sure to simmer for 120 minutes. Reminder: it is best to choose small rows to stew, large rows to stew out the taste of firewood.

Material selection: choose fresh ribs, preferably with a certain amount of fat, because fat can make the meat more fresh and tender during cooking. Chopping: cut the ribs into pieces of appropriate size, which will help the meat to be heated more evenly during cooking, thus keeping the meat tender and smooth.

How to make spareribs soft and tender

1. Keep the moisture in the ribs before making ribs to avoid water loss. In particular, we should pay attention not to James water, blanched spareribs are firewood, the above approach can effectively prevent spareribs from becoming firewood. Buy ribs to use cold water to soak hard, to soak for more than an hour, pay attention to frequent change of water, to soak out the blood in the ribs, can effectively prevent the ribs from becoming firewood.

2. The choice of cooking methods when cooking ribs, low-temperature slow stew is a good choice. This method can make the ribs gradually heated evenly in the process of low temperature heating for a long time, and the meat becomes more tender and slippery. In addition, steaming ribs is also a good way, because steam can quickly lock in the moisture of the ribs and keep the meat fresh. Pressure cooker due to greater pressure when cooking, but also in a short period of time to make ribs fully cooked without firewood.

First of all, blanch the ribs in cold water to remove blood stains and foam (cold water must be put into the pot, otherwise the meat is not easy to stew). And fish out the ribs. Then, change a pot of water, put in the ribs, and continue to simmer (the water here should also be boiling water). Instead of adding salt and other seasonings, you can add sliced ginger or a few drops of vinegar (so that the calcium of the stewed ribs dissolves more easily into the soup).

How to make steamed ribs soft and tender?

1, add acidic ingredients: in the cooking process, you can add some acidic ingredients, such as lemon juice, vinegar and so on, which can help soften the fiber of the ribs and make them more soft and rotten. In short, the key to steaming soft ribs lies in the methods of material selection, pickling and cooking. Through reasonable pickling and cooking, the ribs can be made more delicious and taste more fresh and tender.

2. First cut the ribs into small pieces of 3 cm square. Then put it under the faucet and rinse it with water for 3 minutes to remove the blood stain; another way is to soak it in water for a while and then change it at least three times. In short, you can see that the ribs turn pale and there is no blood.

3. Apply Douchi on the surface of the ribs. The oil content of Douchi can effectively lock up the moisture of the ribs and make the meat more tender and smooth. When steaming ribs, put them into the ribs after boiling water and steam them over medium heat for about 40 minutes. The specific time can be adjusted according to the size of the ribs. In the process of steaming, keep the lid tight to avoid steam loss and affect the taste of the ribs. After steaming, sprinkle with chopped onions and minced garlic to add color to the fragrance, and the delicious steamed ribs are finished.

How are the ribs stewed tender and delicious

Step 1: prepare sliced ginger and lotus root to wash and slice. Step 2: put spareribs, spring onions, sliced ginger, red dates, Chinese wolfberry and water into the pot and bring to a boil over high heat. Step 3: skim off the foam, skim the foam, turn to low heat and simmer for half an hour. Step 4: add lotus root and pour into lotus root and simmer for half an hour. Step 5: add the salt and mix well with the right amount of salt.

Prepare the necessary materials and wash the spareribs in water. The corn is cut into small pieces, the carrots are cut into blocks with hob cutters, and the yams are peeled and cut into blocks. Put the ribs into the pan and boil until the ribs are boiling and foaming. Skim off the foam, add two tablespoons of rice wine to remove the fishy smell, and stew the yam and corn together. Season with a spoonful of salt and stew until the ribs are soft and rotten and serve.

After the fire is boiled, turn to low heat and simmer. Stew over low heat can fully dissolve the collagen in the steak bones and make the meat soft and rotten. The stewing time depends on the amount of steak ribs and the actual situation, which usually takes 5-5 hours. If you like a softer taste, you can appropriately prolong the stewing time. Add side dishes (optional) after simmering for 1-5 hours, you can add some side dishes according to your preference.

First: wash the ribs first, then put them in clean water, add a spoonful of salt, stir and soak the ribs for 15 minutes, so that most of the blood in the ribs can be soaked out.