When buying ribs, the taste of "front row, middle row and back row" is very different, so I have a bottom before buying.

Because of the influence of family growth environment, I can say that there is a great lack of names for various parts of meat ingredients such as pork, beef and mutton. Generally speaking, I only know: pork belly, tenderloin, pork spine, ribs. I don't know the details. Most importantly, when I look at the ribs on the meat stand in the supermarket, the only thing I can intuitively judge is that they are straight and distinctive. For example, I can't tell the difference between pigs in the front row, pigs in the back row and pigs in the middle row, mainly because I haven't studied it carefully. You can leave a message in the comments section. What kind of ribs do you like best in daily life?

Chickens in supermarkets are very clear, such as pipa legs, chicken wings, chicken wings roots, chicken wings tips, chicken legs and chicken breasts, and pork, except the name on the supermarket price tag, is actually not easy to distinguish, of course, the main reason is that I can't.

I can't tell pork from ribs. It has improved a lot in recent years for the simple reason. My mother used to buy vegetables and cook in the kitchen. I'm only in charge of eating, and I don't care about anything else. At dinner, I only commented on my mother's cooking. Of course, most of the time it's mainly flattering.

In recent years, my role has changed. As a food blogger, I will naturally learn this knowledge by sharing recipes, home cooking and cooking.

For example, there are brittle bones and a lot of meat in the front row, which will be very brittle when bitten in the mouth, and there will be a little fat, which tastes bad. My father likes to eat meat, and I always buy the front row to make braised pork ribs for him.

The back row is near the pigtail. Not much meat, and thin. It tastes a little firewood, but it's really not greasy. My daughter-in-law likes to eat thin ribs. I always buy pork and cook ribs soup for her. It belongs to the kind of diligent and light lotus root slices, which is very good, because she likes to eat lean meat, which tastes a little firewood and she can accept it.

The middle row is in the supermarket. Most of the ribs marked on the label are straight rows, and the meat is neither fat nor thin, such as sweet and sour ribs and braised ribs. These dishes are very pleasing to the eye. We eat in restaurants and hotels, and we eat braised pork ribs, steamed pork ribs and salted pork ribs.

Besides taking care of the feelings of my father and my daughter-in-law, I usually buy more pig spines. The price of ribs is really too expensive, and I always feel a little uneconomical. You can leave a message in the comment area, saying that the ribs you eat at home are ribs or pork spines.

I went to the supermarket to buy food a few days ago and went to the area where pork was sold. My wife pointed to the ribs on the meat stall and asked me how to distinguish them.

Pointing to the pig front row and the pig back row in the freezer, explain it to my wife. There may be no specific concept, but she still has many questions.

In other words, there must be many friends who can't tell the difference, so there is this picture of buying ribs. The taste of "front row, middle row and back row" is quite different. Understand, you can rest assured to buy. Take a look!

When I go to the supermarket to buy ribs, because I can't tell them apart, the ribs I buy home taste different every time. This experience has puzzled me for many years. I didn't feel embarrassed until I became a food blogger and learned to distinguish them completely. But there are also new troubles. After I can tell, I won't buy the ribs sold in the supermarket if they are not what I want, which really increases the time for shopping. Sometimes I come back to buy my favorite ribs.

However, when I cooked these ingredients and served them on the table, I felt that life should be like this when I saw my family's satisfied smile.

What is in the front row? The four ribs near the pig's neck and forelegs contain ribs and the bones are flat. At the same time, the size of the ribs is much shorter than that of the middle row and the back row. It can also be understood as ribs with more bones and less meat.

In addition, the frontal bone in the front row is relatively hard, which is also determined by the physical function of pigs. The meat in the front row is older than that in the back row, and it is easy to make firewood after cooking. Many people will think that the front row tastes bad, which is why.

What is in the middle row? In other words, in daily life, we often say that the best part of the rib is flat and long, and there are no other miscellaneous bones. The food is delicious and the price is the most expensive, but it is not easy to buy.

The meat in the middle row is fresh and tender, and fat and lean meat alternate. After cooking, you can easily pull out the middle bone, which is the feeling of eating a large piece of meat. It is suitable for most cooking methods, such as frying, frying, stewing, frying, boiling, roasting and roasting.

What is in the back row? It's just a few bones near the back of the pig's ass, usually eight, which are longer than the front, but there is no middle platoon leader. There are more fat and lean meat, which is still very clear. The back row contains "brittle bones".

Close to the buttocks, the meat is firm, chewy, cartilaginous and tender. Suitable for steamed ribs, braised ribs and roasted ribs.

To sum up, the front row is close to the neck, with many bones, poor taste and less meat, which is suitable for stewing. In the middle row, the flesh is juicy and tender, and the meat is moderate. No matter how cooked, it is delicious. The back row is close to the buttocks, the meat is firm and contains cartilage, which is suitable for steaming, roasting and burning.

A few days ago, I shared a picture and text about pork, some of which involved how to choose pork. Today, I will tell you about the freshness of ribs. In fact, like choosing pork, it is nothing more than naked eye observation and checking the color of pork. The normal color of pork is dark red.

Touch it and get to know the feel of pork. The meat is delicate and tender, and you can feel it when you get started. If we stick our hands, we can feel them by touching them.

Fresh pork will have a slight smell, and ribs are no exception, but this smell will not be pungent. If you don't smell fishy, you can compare it in another store and smell the difference of ribs before you decide.

Finally, it is my own method. I basically don't go to the meat stall in the vegetable market to buy pork ribs. I buy freshwater fish, crucian carp, grass carp, pork belly, pork spine and tenderloin, and go directly to large supermarket chains.

Going to such a supermarket to buy pork ribs is very worry-free, and the price may be a little more expensive, but buying pork is particularly simple, so you don't have to worry about whether it is fresh pork, because the supermarket has a large flow of people and the goods sell quickly. The most important thing is that I bought it with some aunts and grandmothers.

Pigs in the front row have a lot of meat, usually big bones with large pieces of lean meat, which brings many difficulties to the cooking process. Lean meat is easy to cook, which is also the main reason why pigs in the front row are cheap and suitable for braising and marinating. Whenever I buy such ribs, I will cut a large piece of lean meat on the bone and keep only a little;

Although the cut lean meat is strong, it is cut into shredded pork, marinated with water, and then used to fry green peppers. It's also good to make a plate of shredded pork with green peppers. Moreover, the shredded pork at this time has no smell of firewood at all, but it is not fresh and tender, and its taste is not old. When pickling, it is best to add water and stir, stir fry with warm oil, which is a test of cooking.

After cutting off some lean meat, the pigs are braised in the front row. At this time, in the process of baking, it is not necessary to blanch at the end. After blanching, meat will turn into firewood. To remove fishy smell, you can soak more, change water frequently, and braise in soy sauce for a long time, which will be more delicious after it is soft and rotten.

In the supermarket, the shelf label says that ribs and breast ribs are delicious. I think steamed ribs and salted ribs are the best. Of course, this is my favorite smell.

Finally, the pork in the back row, close to the buttocks and stomach, contains a lot of meat, is oily and juicy, and has white cartilage. Because such ribs have certain grease, the meat will not be firewood in the cooking process, so it is suitable for most cooking methods, such as sweet and sour ribs, which are made of pork in the back row, with tender but not greasy taste and soft but not firewood.

The key point of our discussion today is to buy ribs. The taste of "front row, middle row and back row" is quite different. Therefore, if we want to eat braised pork ribs at home, we have at least four choices when choosing pork ribs:

1, pig spine;

2, the front row of pigs;

3. A row of pigs in the middle;

4. Back row pigs;

I'm just an ordinary citizen. I have to consider the price when eating ribs. Here I use the exclusion method to select ribs, that is, straight ribs. Although it tastes good and is suitable for all kinds of cooking methods, it is the most expensive and difficult to buy. Then I'll discharge the ribs first, instead of buying braised ribs.

After the ribs are finished, we also have a pig front row, a pig spine and a pig back row. Pigs have a lot of lean meat in the front row, poor taste and easy firewood. Although it is cheap, it is not delicious. I also rule out the pig front row and don't buy it.

Leaving the pig back row and the pig spine. The advantage of pig spine is that it is cheap. Although there is little meat, it tastes great, and no matter what I do, I will cook braised pork ribs at home. I choose the pig spine and the back row. The advantage of this collocation is that the whole dish of braised pork ribs will not have a single taste, and eating meat and bones will sometimes be a pleasure.

Let's talk about the cooking method of braised pork ribs:

1, half pig back row, half pig spine, a family of four people buy about 2 kg of spine, 2 kg back row is enough.

2. I choose not to blanch, and soak for about 2-3 hours until the ribs turn white, so as to remove the blood from the ribs.

3. After the ribs are soaked, clean them and drain them.

4, put a small amount of rapeseed oil in the pot, the practice of using rapeseed oil in Sichuan cuisine will be more delicious, add ginger and green onions to stir fry.

5. Add spareribs to low heat, stir fry for about 3 minutes, and start seasoning. Add sugar, salt, pickled pepper, soy sauce and soy sauce, stir fry evenly, then add beer to cook ribs, without water.

6, about 30 minutes, the ribs can be cooked and soft.

Finally, I want to say a few words. When buying ribs, don't hurry to choose a small one. There are only three kinds of ribs on pigs, which can save a lot of money. As an ordinary person, I think eating ribs is naturally a happy thing, but we still have to consider the price of buying ribs. At the same time, we need to distinguish the ribs, such as: what are the front row, middle row and back row?