After blanching pork ribs, why are they fishy and firewood? After listening to the chef's words, I realized that I had been using the wrong water!
As the saying goes, "the most fragrant is meat with bones", pieces of flesh and bones are connected, fat and thin pork ribs. As the most essential part of the pig, it is rich in protein, calcium, iron and other nutrients, which has the functions of strengthening muscles and bones, improving anemia and supplementing calcium, and pork ribs are loved by everyone because of their tender and juicy taste and rich nutritional value.
However, many people make pork ribs at home, and there will be problems with a firewood taste and a strong fishy smell. Obviously I have already blanched the water, why do I still encounter such a problem? What is the reason for this? In fact, many times, the problem arises in blanching.
Actually, blanching is not simply putting meat in the water
Blanching is so simple, there are little tricks hidden in blanching. Today I will share with you a tip on the correct blanching method.
Why do ribs need to be blanched?
When blanching, you can better clean up the blood and dirt left in the ribs. Moreover, the pork ribs processed in this way have softer meat, are not old or woody, have a better taste, and taste more delicious!
How to blanch properly?
1. Soak the pork ribs
Prepare a basin of water, add a spoonful of salt, a spoonful of flour, and soak the chopped pork ribs in the water for 10 minutes. Soaking in salt water can play a sterilizing role. Flour has strong adsorption and can absorb blood and dirt from the ribs. After 10 minutes, rinse off with clean water.
2. Pot under cold water
Blanch the ribs, be sure to pot under cold water. Because the pot under cold water can heat the ribs evenly, and the blood inside is slowly released. And the nutrients of the ribs are not lost. If the hot water is put into the pot, the blood inside the ribs cannot come out, and the meat outside the ribs is easy to be cooked.
3. Add seasonings to remove the fish
When blanching, add ginger and cooking wine to remove the smell. Ginger not only has the effect of repelling cold, but also removing fish. At the same time, it can also make the ribs more delicious. Cooking wine can play a role in removing fishiness, increasing flavor, and making the meat more tender.
Fourth, master the blanching time
Generally, the blanching time of pork ribs should not exceed five minutes, and when the blood foam is boiled out, it should be taken out immediately, if the time is too long, the meat will become old, firewood, affect the taste, and the nutrients will be lost too much.
5. Clean the ribs
After the ribs are blanched, they should be washed with warm water. Because the temperature of the ribs that have just been blanched is relatively high, if they are washed in cold water, the meat will shrink, and the cooked ribs will be firewood.
The discharged processed in this way, whether it is used to make soup or braised it, is very fresh and tender, not fishy and firewood!
Summary of tips
1. Be sure to soak before blanching, if you blanch directly, it will be difficult to release the blood in the ribs.
2. After blanching, the pork ribs should be taken out in time, otherwise the meat will become old and hairy, which will affect the taste.
3. When blanching, be sure to pot under cold water.
Personal opinion, for reference only