How to make spare ribs tender quickly

Spare ribs are a common food that is basically loved by every household. However, cooking spare ribs well is not as easy as everyone thinks. For example, if you want the ribs to be soft and tender after cooking, it will take a lot of time and require everyone to spend a lot of energy. So in order to allow everyone to quickly enjoy the deliciousness of soft and tender spare ribs, today we will teach you a good way to quickly cook spare ribs and reduce your cooking time.

To make the ribs soft and delicious, the soup must be delicious and not greasy. The ribs need to be boiled in water to remove blood and fat. That is to say, the water used to cook the first ribs should not be poured away.

◇Choice of utensils

It is best to choose a clay pot with a fine texture when making soup. Soup cooked in a clay pot tastes better than soup cooked in other containers.

◇The meaning of three pots and four stews

Three boils, which means it usually takes three hours to boil the soup; four stews, which means it takes four to six hours to stew the soup.

◇ Long stewing time is one aspect, but you should also pay attention to the following five taboos:

First, avoid adding cold water during the cooking process, because the meat that is being heated will shrink when it is cooled, the protein will not dissolve easily, and the soup will lose its original freshness and flavor.

Second, avoid adding salt too early, because adding salt too early can coagulate the protein in the meat, making it difficult to dissolve, thus making the soup dark in color, not concentrated enough, and not beautiful in appearance.

Third, avoid adding too much seasonings such as onion, ginger, cooking wine, etc., so as not to affect the original flavor of the soup itself.

Fourth, avoid adding too much soy sauce too early, so as to prevent the soup from becoming sour and the color from becoming dark.

Fifth, avoid letting the soup boil too high, so as to prevent the protein molecules in the meat from moving violently and making the soup turbid.

◇Choice of soup ingredients

If you have excessive heat in your body, you should choose sweet and cool soups, such as mung beans, coix seeds, kelp, winter melon, lotus seeds, etc., as well as Chinese herbal medicines that clear heat and moisturize the body, such as sword flower and chicken bone grass. If you have excessive coldness in your body, you should choose some hot soup ingredients, such as ginseng. When choosing soup ingredients, those used for stewing must not be used for boiling, such as: ginseng, antlers, bird's nest, etc. Most northerners believe in adding spices when making soup, such as onions, ginger, garlic, pepper, aniseed, chicken essence, MSG, cooking wine, etc. In fact, based on the Cantonese people's experience in making soup, these spices are not necessary. If necessary, a slice of ginger will suffice. Drinking soup requires the original flavor. As long as it is cooked for a long enough time, the delicious taste of the soup will naturally overflow.