Stewed ribs soup, don't add everything! Remember that "3 ingredients are not added, 4 steps should be done", and the soup is tender, smooth and delicious.

In summer, you should drink more soup to quench your thirst and replenish water, and at the same time you can use some ingredients to remove moisture. And friends who need to lose weight can drink a bowl of soup before meals, which helps to reduce the intake of staple food and help to lose weight. But only if your soup is delicious enough!

Take sparerib soup as an example, it must be stewed delicious enough and the meat is fresh and tender, so as to bring you a better eating experience. Today, let's briefly talk about the tips you need to master when stewing ribs soup, and sum it up as "3 ingredients without adding, 3 steps to make" to ensure that the stewed ribs soup is tender, fragrant and not greasy!

1. No monosodium glutamate seasoning: There is a saying: "A good cook has a spoonful of soup". In the past, when there was no monosodium glutamate seasoning, chefs used their own broth to refresh and enhance the taste of dishes.

This is because fresh meat and ribs will release delicious substances such as "sodium glutamate" after long-term stewing, and the main component of monosodium glutamate and chicken essence is also "sodium glutamate". Stewed ribs soup with monosodium glutamate and chicken essence are redundant, and it is easy to reverse the dry Kun and produce some bad taste!

2. Do not add soy sauce, soy sauce, oyster sauce: Dark sauces such as soy sauce and soy sauce are mostly used in stir-frying, stir-frying and stewing, but hardly used in stir-frying and stewing. First, the color is dark, which is easy to confuse the soup. Second, these three seasonings are also "refreshing" seasonings, so it is unnecessary to use them in soup with its own flavor.

3. star anise, cinnamon and pepper are not added: one of the functions of these three spices is to remove fishy smell and enhance fragrance. The principle of deodorization is to "cover up" the fishy smell with substances with strong fishy smell, but at the same time it will also cover up the umami taste of the soup, so that the umami taste of the soup will be greatly reduced, and there will be a lot of "spice flavor". Because there are no other auxiliary spices to control, these spices will be so "heavy" that you won't have them. So this spice can't be added!

1. ribs should be washed and soaked: there are two steps, "washing" and "soaking". Many people wash ribs with clean water. Here's a trick for you. When washing the ribs again, add a spoonful of dry starch and rub it together, so that the blood stains and impurities in the ribs can be quickly absorbed by the adsorption force of starch water, and then washed with water.

Then soak the ribs in clear water for an hour to further remove the blood stains on the ribs. Finally, you will find that the originally bright red ribs have turned white. After these two steps, you can get rid of the fishy smell and clean the ribs.

2. Need to drown: Actually, whether you need to drown depends on the situation. If the meat is fresh, it is ok not to blanch it, just salvage the foam on the surface of the soup when stewing.

If the meat is not the best fresh goods, it can be removed by blanching; But you need to put the pot in cold water, add onion and ginger, and pour cooking wine when it is wide open. At the same time, the blood foam on the surface should be cleaned up, and the ribs should be washed with warm water after being fished out, because there will be a lot of blood foam sticking to the ribs.

3. Add boiling water to stew soup: Stewing ribs soup is not only to drink soup, but also to eat meat, so the quality of meat is also very important. As mentioned above, the ribs should be washed with "warm water" after blanching, not cold water, just to prevent the hot ribs that have just been fished out from shrinking in cold water, which will make the meat quality worse.

In the same way, the ribs should be stewed with hot water or boiling water again. First, the taste is not firewood. Second, the ribs can be further solidified outside when heated, so that the umami substances can be "fixed" inside, so that the meat will be more fragrant and tender!

4. add salt at last: this is a cliche. When you stew pork ribs soup, you must add salt at the end. If salt is added too early, the osmotic pressure of salt will dehydrate the meat too early, and the stew will be very hard. Add salt before cooking 10- 15 minutes later to ensure that the meat is fresh and tender without affecting the taste!

food

2 kg of ribs, 600g of wax gourd, onion and ginger, and proper amount of cooking wine and salt.

step

Step 1: Add a spoonful of dry starch to the ribs, then add enough water, stir well, then wash and soak, then rinse with clear water, then soak in water for one hour, and take out the dry water for later use.

Step 2: Wash a piece of wax gourd, remove the pulp, and then cut it into large pieces for later use. Note that the skin of winter melon here does not need to be peeled, and the dehumidification effect is better, which can ensure that winter melon will not be rotten for a long time.

Step 3: Put the ribs in cold water, add a proper amount of onion and ginger, pour a little cooking wine after the fire boils, cook for about 3 minutes, salvage all the blood foam on the water surface, and then rinse it with hot water for later use.

Step 4: Boil another pot of boiling water, put the ribs in the pot, add appropriate amount of minced onion and ginger, add diced wax gourd, cover and stew for 40 minutes, then add salt to taste, and stew for 15 minutes.

It's the same sentence, "Even the simplest dishes have cooking skills". It's as simple as chopping up a soup. In fact, there are many taboos and tricks to know, so as to stew a good soup that moistens the heart and warms the stomach!