Is it the same effect to put the ribs in the pot after blanching without blanching?

The effect of blanching pork ribs and direct frying is not exactly the same:

1. Blanching water can remove blood and impurities on the surface of ribs, making the fried ribs redder, brighter, more beautiful and more delicious. Pork ribs fried directly without blanching tend to look bad in color and sticky in taste because of bloodshot and impurities.

2. A dense white film will be formed on the surface of the ribs after blanching, so that the juice of the ribs can be better locked in the subsequent frying process, and the ribs are not easy to get old and dry. Pork ribs that are not blanched are directly fried at high temperature, which is easy to lose more juice and tastes slightly dry.

3. The surface of the ribs will be slightly cooked during the blanching process, so that the subsequent frying time can be slightly shorter. Pork ribs that are not blanched take a long time to be fully cooked and are easily fried.

4. The blanching process can make some collagen and fat dissolve in water, so that the fried ribs are not easy to emit obvious fishy smell. Because of the direct decomposition of fat and collagen, ribs fried directly at high temperature without blanching are prone to produce heavy meat flavor and oily smoke flavor.

To sum up, there is a significant difference between fried pork ribs after blanching and direct frying. The blanched ribs have good color, smell and taste, and the taste is more tender. The ribs are fried directly without blanching, which is easy to taste too old and meaty, and the frying effect is slightly worse. Therefore, if you want the best cooking effect of ribs, it is an ideal choice to blanch them before frying them. However, if the pursuit of the most natural taste of food, direct and simple frying also has a unique flavor. This should be decided according to personal preference.