Nutritional value of pork ribs
Introduction:
In addition to protein, fat and vitamins, ribs also contain a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for children and the elderly. Ribs have high nutritional value and have the effects of nourishing yin, strengthening yang, replenishing essence and replenishing blood.
Detailed introduction: Category: Meat
Suitable group: Suitable for people with deficiency of qi and blood and yin deficiency.
Not suitable for people: Take it carefully for those with dampness and heat stagnation; those with high blood lipids should not eat more.
Choice: Ribs, you should choose those ribs. The small ribs that are cut out are very good. The meat should be fresh. Just smell it. Generally, the fresher meat has no peculiar smell, has better appearance, and is tender and ruddy. feeling. There are flat ribs and round ribs, which depends on whether the bones of the ribs are round or flat. Flat ribs will taste much better.
Shopping taboo: It is inappropriate to buy if it has a peculiar smell, the meat is not fresh, etc.
Cooking advice: Pork should be cooked, because pork can sometimes contain parasites. If eaten raw or not fully conditioned, it may be parasitized in the liver or brain.
Cooking taboo: Do not wash pork with hot water before cooking. Because pork contains a substance called myolytic protein, it is easily soluble in water above 15 degrees Celsius. If soaked in hot water, a lot of nutrients will be lost and the taste will be poor.
Edible: Pork ribs have the effect of nourishing yin, moistening dryness, replenishing essence and replenishing blood; suitable for people with deficiency of qi and blood and yin deficiency.
Food taboo: Pork ribs should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, field snails, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat, or beef.
Storage: Frozen storage.
In fact, I have always been resistant to pork, but because of this, when I cook meat, I care more about the fishy smell of the pork and the method of handling it. The sweet and sour pork ribs I made today, together with my own favorite seasonings, has its own taste and is a home-cooked dish. Some people may like this kind of sweet and sour pork ribs. Let's see how I make this kind of sweet and sour pork ribs.
sweet and sour pork ribs
Recipe Recommendations
- spareribs according to personal preference
- potatoes three
- millet pepper four
- pepper two
- white sesame moderate
- ketchup according to their own preferences
- white granulated sugar according to your preference
- vinegar according to your own taste
- onion moderate
- Jiang appropriate amount
- garlic appropriate amount
- chicken essence a spoonful
- soy sauce two spoonfuls
- rock sugar a
- cooking wine two spoonfuls
- salty and sweet
- burn
- an hour
- ordinary
Steps for sweet and sour pork ribs
1
Prepare the basic ingredients: ribs, potatoes, millet peppers, pepper, onion, ginger and garlic, Wang Zhihe's tofu curd without pepper. Rock sugar, ketchup.
2
Cut the potatoes into pieces, not too big or too small, just medium, cut them well, wash them with clean water, and soak them well.
3
Pour cooking wine into the pot, add the washed ribs, and cook them to remove the fishy smell and blood.
4
Cut green onions, ginger and garlic into the ground, cut millet peppers and pepper into small pieces for later use.
5
Fry the cut potatoes.
6
Fry until golden brown and take out of the pan. This kind of potato tastes more delicious.
7
Pour the onions, ginger, minced garlic, part of the millet peppers and pepper into the pan and stir-fry until fragrant.
8
Pour the cooked and washed pork ribs into the pan, stir-fry them together, add chicken essence, cooking wine, oil consumption, a bowl of pepper water, and a handful of rock sugar. Stir fry.
9
To prepare the seasoning, take a bowl and put ketchup, a small bowl of fermented tofu soup, two spoons of white sugar, one spoonful of cooking wine, and vinegar. Mix this seasoning according to your personal taste. If you like to eat sour, add more vinegar. If you like to eat sweet, add more white sugar (remember that you don't need to put salty salt in it, because the fermented tofu is already very salty, and the effect of coloring it will make your ribs look better) Add a bowl of pepper water.
10
Pour the seasoning into the pan, finish the ribs, turn on low heat and start to stew. The simmer usually lasts for about an hour.
11
When the juice is normal, we put the fried potatoes in.
12
Stir fry together, remember not to stir fry indiscriminately, stir-fry clockwise until the juice is over.
13
After turning off the heat, add white sesame seeds, stir fry them together, and you are ready to serve. Before serving, sprinkle with the millet peppers and pepper left in front, and the delicious sweet and sour pork ribs are ready.
14
It's out of the pot. Is the delicious sweet and sour pork ribs suitable for your taste? Sweet and delicious.
15
A plate is so fragrant, finished product picture.
16
I have a few pieces of that small plate to myself, finished product drawings.
17
Finished product drawing.
18
Finished product drawing.sweet and sour pork ribs Make Tips
When cooking the meat, you can't take too long. Add pepper water to stew the meat and simmer slowly. The purpose of adding ketchup and milk rot is to enhance the color and taste of the ribs. Add rock sugar. Don't fry, and don't add salty salt because this can make the meat tender and sweeter.