How to eat braised pork ribs

There ARE MANY WAYS TO cook BRAised RIBS, EACH WITH its OWN advantages. Most of them are fried and then burned with oil, some are fried and then burned, and some are fried and then burned again, some are patted with powder, and some are not patted with powder. Since it is a home-cooked dish, in order to facilitate the popularity of the family, this book introduces two simple methods of frying and then burning.

Braise in soy sauce loin

Main ingredients: 500g live pork chop

Seasonings: 25g soy sauce, 4g refined salt, 10g white sugar, 25ml rice wine, 10g garlic, 10g ginger, 3g monosodium glutamate, 80g dry starch, 75ml salad oil, a little scallion

How to cook braised steak

1. Cut the large row into large pieces about 1 cm thick (about 5-6 pieces), and pat them flat with the knife body for several times.

2, and then use the back of the knife in the meat across the light row knock again.

3, with the knife with a few times.

4, then add 3g refined salt, rice wine 5 ml mix for half an hour.

5. Heat the wok with high heat, add oil and cook the wok until it is 50% hot. Pat dry starch on both sides of the big row and spread it evenly into the wok.

6. Fry the other side. Leave a little oil in the pot, add garlic, ginger stir-fry aroma.

7, then pour into the large row, add rice wine, soy sauce, salt, sugar, add water 400 ml (to submerged large row for degrees), bring to a boil and then turn to a low fire for about 15 minutes.

8, and then add MSG with medium fire slightly collect the soup, can be plated.

9. Sprinkle with scallions.

Features: Bright yellow color, fragrant, fresh and tender, thick and mellow juice, soup bibimbap is the best.

Make key

1. Don't cut the pork too thick. If you can't cut yourself, please sell the meat.

2, each big cut of meat first with a knife flat beat a few times, with the knife back cross row knock, and then with a knife with a few times (can also be used to beat the beer bottle on the meat), the purpose is to relax the meat of the big cut, improve the soft texture.

3, the powder must be fried and then beat, and to shake off the excess powder not stuck, do not fry too old, as long as the solidification can be.

4. After boiling, it must be braised with a small fire to reduce the drop of stuck starch.

5. When the juice is collected, the soup should not be too much or too little, too much big platoon taste is thin, too little dishes paste feeling is serious, affecting the appearance.

Ribs and hawthorn can eat together: have dispel spot eliminate silt function

Kelp AND ribs can eat together: ribs match with kelp stew food, can suffer from systemic or give priority to with limbs of local skin pruritus patients relieve pain

Pork ribs provide high quality protein and fat, especially rich calcium, which can maintain bone health.

Pork ribs for people:

It can be eaten by ordinary people

1. Suitable for deficiency of qi and blood, Yin deficiency and poor appetite;

2. Damp heat phlegm stagnation in the connotation of careful clothing; People with obesity and high blood lipids should not eat more.

Pork rib practice guide

1. Do not wash pork with hot water before cooking, because pork contains a kind of myolysin substance, soluble in water above 15 degrees Celsius, if soaked in hot water will lose a lot of nutrients, but also taste poor;

2. Pork should be cooked well as there are parasites sometimes present in pork. If eaten raw or not properly prepared, tapeworms may be parasitic in the liver or brain.