Don't make mistakes in stewing ribs. What's the difference between cold water and boiled water?

Braised ribs in casserole is a very delicious food, which can be used to make soup or spicy griddle. It is a common dietary practice in life. Is it better to stew ribs in casserole with cold water or boiled water? There is no doubt that the answer should be cold water, because boiling water is not easy to stew the essence and nutrition of ribs. All nutritious food is slow work, and the nutrients should be released bit by bit. How to use boiled water to shorten the time, but the nutrients and essence are not very good.

When we choose ribs, we should choose pink ones, not too red and not too white; Choose the freshest taste, with a faint fishy smell, and don't buy anything with a strong smell; If you press it to the touch, it will soon return to normal, and the surface of the ribs will be slightly dry and not sticky; Ribs are also divided into small ribs, small ribs, big ribs and pork chops, and their tastes are different. Those who like to eat more meat choose big ribs and pork ribs, and those who like to eat less meat choose small ribs and pork ribs. No matter how the ribs are cooked, they should be watered. Water plugging can remove stains and blood stains from the internal structure of ribs and make ribs more delicious.

When stewing ribs, don't put salt first, you can add a small amount of white rice vinegar. After adding white rice vinegar, ribs can be stewed more crisply and rotten, and the taste of ribs soup will be more delicious. Don't worry that the sparerib soup will be too sour, because in the case of stewing, the white rice vinegar will evaporate and the tenderness of the meat can be guaranteed. You must put salt before cooking, so that the ribs will become fragrant. Try not to add soy sauce when stewing ribs, which will make the color more and more heavy and stale. In daily life, stewed ribs generally refer to cold water. After shooting, slowly heat it to let the blood in the ribs slowly dissolve in the tea soup, so that the blood in the ribs can be removed.

To stew sparerib soup, chop the sparerib first, rinse it overnight, then blanch it with cold water, rinse the bleeding foam, put cold water in a big casserole, put the sparerib in, and break a small piece of ginger into pieces. (If you don't like it, you can't come down, pepper, Chuanxiong, and a small amount of red dates.) You should add enough water at a time, which will harm the fragrance of the soup halfway and remove the foam from the fire.